Archives for category: Vegetarian
Lima Beans by Carmyarmyofme
Lima Beans, a photo by Carmyarmyofme on Flickr.

I make the best Lima beans (sorry Dad, but these are really special).

Sauté a chopped onion in olive oil.
Add several whole cloves of garlic.
Add farro or pearl barley (this one had both because I was using stuff up).
Add miso paste ( I used about 7 or 8 tablespoons).
Add Lima beans (previously soaked over night).
Add water to cover.
Add a couple of sprigs of thyme, a big sprig of rosemary, a spoonful each of dried tarragon and oregano.
Simmer until your beans are soft and ready to eat. 1-2 hours. Maybe 3 if you have stubborn beans.
30 minutes before you are ready to eat, throw some cornbread on to cook. Serve with Greek yogurt or sour cream.

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Orzo with Fennel and Tomato Ragoût by Carmyarmyofme
Orzo with Fennel and Tomato Ragoût, a photo by Carmyarmyofme on Flickr.

This one is easy! From Vegetarian Times. [March 2012]

Mashed turnips, potatoes, and goat cheese with sauteed broccoli rabe and onions by Carmyarmyofme
Mashed turnips, potatoes, and goat cheese with sauteed broccoli rabe and onions, a photo by Carmyarmyofme on Flickr.

This is from Deborah Madison’s Vegetarian Suppers but you really don’t need a recipe for it. Mash 1/2 potatoes & 1/2 turnips (or 2/3 & 1/3). Top with sautéed greens and onions. Eat.

Simple.

Quinoa Spinach Patties with Tzatziki by Carmyarmyofme
Quinoa Spinach Patties with Tzatziki, a photo by Carmyarmyofme on Flickr.

One more where I can’t remember where I found the recipe. Still worth remembering for when I stumble upon it again.

Potato-Leek-Zucchini Soup with toasted chickpeas by Carmyarmyofme
Potato-Leek-Zucchini Soup with toasted chickpeas, a photo by Carmyarmyofme on Flickr.

I can’t forget about this one. So good.

I’ve been neglectful and forgotten where I found the recipe.

Image

This one was from Vegetarian Times but they called it tortilla lasagna or something similar that I disputed.

Curried quinoa basmati pilaf with lentils

This is loosely based on a recipe from Vegetarian Times, but pilafs are always open to interpretation.  We improvised and used what we had on hand.  The lentil-quinoa-rice mixture with curry is a great base: then add dried fruit and chopped nuts but it doesn’t matter what kinds you choose. It makes a great dinner or leftover lunch.