This site's got L.E.G.S.
Quiche makes a good Meatless Monday recipe, using any combination of leftover veggies (and herbs). (While it is generally recommended that only the heaviest of creams be used in a quiche, I only had half-and-half in the fridge, so I experimented by adding a wee bit of guar gum to the filling. It seemed to work quite ...
I found this recipe in a magazine many years ago, and it quickly became a family favourite. We eat it at every solstice, every equinox. . .and now, pretty much, every week. It's vegetarian, it's uncooked, and it can be made with any type of noodle - our favourite is spinach-flavoured rice spaghetti. Solstice Spaghettini 1 lb spaghettini (or pasta of ...
Here is a basic souffle recipe that has worked several times for me. The broccoli can be substituted with spinach or any other vegetable, or any combination of vegetable and herbs. The vegetables must be cooked and thoroughly drained - even squeezed - before using. Just be sure that your final measurement is close to, but ...
This is one of the easiest ways to get the kids to eat their greens. They know it has spinach and they still devour it. Creamy Green Pasta 1 lb of rotini or fusilli pasta (or any pasta with a lot of surface area) 1/2 bunch of spinach or other greens, roughly chopped 1-2 tbsp butter 1-2 tbsp flour 1 cup ...
I love eating lasagne, but I hate making it. I can count on one hand the number of times I've made it - tonight was the fifth - because it's simply too much work. This recipe is a nice variation; it has the same basic components, but the assembly is much quicker. My herbs are still ...
A memorable recipe from one of my 'forgotten' cookbooks. It's a good way to use up leftover mashed potatoes from Christmas dinner, and it's quick and easy if you're too partied out to make a "real meal". Bubble and Squeak 3-4 cups mashed potato 2-3 cups shredded spinach or other greens 1 egg, beaten 1 cup grated cheddar cheese pinch of freshly grated ...
The original recipe for this Cream of Leek Soup can be traced back to a French cooking course my mother took years and years ago. It was gracefully aging into an "old family recipe" before I decided, just this evening, to 'veganize' and 'babify' it, and give it a new name (sacrilege!). In our house, we worship the gods ...
Greenest Comments