Vegetarian Decadence

Fresh Rolls with Peanut Sauce

PEANUT SAUCE Fry to crisp, do not burn:   2 T. peanut oil 3/4 C. onion finely, chopped 3 cloves garlic, chopped When golden brown, set aside.   In a sauce pan heat: 1 C. coconut milk 3/4 C. smooth peanut butter 3 garlic cloves pressed   When above is... read more

Fresh Pea Soup

Now is the time to buy fresh shelling peas at your farmers market. To serve four people buy three pounds of shelling peas. Get family or friends to help and it will go fast. Save the pods to make the stock.  The Stock 3 Cups roughly cut Pea Shells                    ... read more

Black and White Burritos

Black and White Burritos        Makes twelve       Bake 350F.  1 cup white organic quinoa*, cooked 1 can organic black beans 1 can organic cannellini beans 1 tsp. marjoram ½ tsp. oregano 1 tsp. coriander 1 tsp. cumin 1 tsp. chili powder ¼ tsp. dry yellow mustard 3... read more

Steel Cut Oats Pudding Porridge

Steel Cut Oats Pudding Porridge is a delicious, healthy, protein rich, hot breakfast cereal mimicking riced pudding with it’s it nutty, chewy oat pieces and stewed fruit sweetness. Make ahead in big batches and heat individual portions in the microwave for a fast,... read more

Cabbage Rolls

What better way to use winter vegetables than this Slavic based recipe for Cabbage Rolls with a vegetarian twist. Lots of the steps in this recipe can be prepped ahead so the assembly can be done quickly. Personally I like to prepare the filling a day or two before to... read more

Curried Cauliflower with Cashews over Quinoa

Inspired by the sale on organic cauliflower at the Astoria Co-op, this weekend, I decided to make my Curried Cauliflower recipe. This one I made today requires:   2 C. cooked quinoa 4 C. steamed cauliflower 1/3 C. roasted cashews (the chili-lime cashews from... read more

Carrot Peanut Butter Soup

CARROT PEANUT BUTTER SOUP     Rich and creamy, indulgent, full of antioxidants, protein, and beta carotene. Garnished with chives for a contrasting accent and deepening of flavor. 2 Tbsp. olive oil                4 C. sliced carrots 1 onion chopped 2 cloves garlic... read more

Vegetarian Beet Borscht

From the Moosewood Cookbook – A seven vegetable soup to give you all your servings of veggies in one dish. Celebrating winter produce season in a rich, red way. 2 Tbsp. olive oil 1 1/2 C. chopped onion 1 1/2 C. thinly sliced red potatoes  1 C. thinly sliced... read more

kilned-again

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Testimonials

This book is my new personal favorite. Jennifer Harrington Jones is wacky and fun. Lots of delicious food descriptions. Kinda wish there were recipes included. Liked learning about the covert world of pottery.

S. LongAustin, TX

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