In response to National Vegetarian Week:
Yes, two dinners this week vegetarian! See my blog www.ronniefein.com for recipes for Shiitake Mushroom and Blue Cheese Frittata and Vegetable Lasagna Thanks for the submission Ronnie! The frittata sounds absolutely delicious!
Parsnip and Squash Fettuccine with Mint Sauce
thegreenzebras: I saw the post over at Veganizzm about fettuccine made from carrots, which is a great idea. After making their recipe (which was delicious), it got me wondering what other vegetables might work. Now, I’m a sucker for the peculiar, sweet flavor of parsnips, so naturally they were the first thing that came to mind. Parsnips are a little more fibrous which makes shredding them right...
National Vegetarian Week →
We’re close to the end of National Vegetarian Week. Did you decide to go veg for a week? Make anything delicious? Is there a National Meat-Eater Week? (Oh, wait. That’s all the time.) Apologies, I’m a feisty vegetarian today.
I made these last night and they where very successful. I grab this recipes from allrecipes.com and sited them as my source, but I did modify some things as I found that they worked well. Ingredients 3 - 3 1/2 cups whole wheat pastry flour 2 (.25 ounce) packages active dry yeast (1 packet of yeast = 2 1/4 teaspoons) 1 1/2 cups warm water (110 degrees F/45 degrees C) 3...
Grill Healthy This Summer
Vegan Buckwheat Pancakes
Ingredients: 1 cup nondairy milk (I use soy) 1 tablespoon apple cider vinegar 1/2 cup buckwheat flour 4 tablespoons all purpose flour 1 tablespoons sugar 1/2 teaspoon salt 1 tablespoon baking powder 3 tablespoons oil Directions: 1. In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients. Mix flours, sugar, salt, and baking power. 2. In...