Flour’s Fabulous Vegan Spring Risotto
Ingredients: Arborio or Carnaroli rice….2 cups Olive oil….3/4 cup Onions….one medium, diced small Garlic…6 cloves, 3 minced, 3 smashed Water or vegetable stock….4-5 cups Fresh morel mushrooms….1/4 pound of fresh mushrooms, sliced thin Asparagus: tough ends snapped off and cut into one inch pieces….one pound English peas, fresh or frozen….3/4 cup Ramps, cleaned….1 cup Lemon […]
Stuffed Cabbage by Diana
Stuffed Cabbage: Ingredients: 1 cup or rice (I think any would work, but I like to use sticky rice) 2 tbs miso paste 1 green cabbage 1 block of tofu (preferably flavored – I use “5 spice” tofu) chopped in small pieces 2 roasted red peppers, chopped 1 hot pepper (thai, Serrano or chipotle), chopped […]
Red Hot Chili Tofu
Our friend Justine sent me this recipe, a favorite of hers, for all you spice lovers! Red Hot Chili Tofu The tomato paste and chili paste combine to turn the tofu a lovely red color. Add more or less chili paste according to your heat tolerance. (From Vegan Fire and Spice: 200 Sultry and Savory Global Recipes.) […]
Mimi’s Hearty greens soup with potatoes, white beans and veggie italian sausage
I too get Boston Organics. I found that I had a plethora of greens in my fridge and didn’t know what to do with them so I made this soup and it came out great! Ingredients: 4-6 cups greens well washed and chopped course ( I use kale, beet greens, and swiss chard) Make […]
