Pretty much that. I’ve been eating vegetarian lately, and part of that for me has been taking things that I used to make with meat, and removing the meat to see what I can do; this is one of those attempts and I was really happy with how it came out. I think I might… Continue reading Vegetarian Enchiladas
Mexican Portobello Mushroom Tacos
I love mushrooms in pretty much all forms. If you’ve been paying attention, this is actually the second recipe I’m posting for Mexican mushrooms; this is totally different because I made heavy use of the smoker. If you don’t have a smoker, you can skip the bits where you smoke the mushrooms and just jump… Continue reading Mexican Portobello Mushroom Tacos
Pasta Bean Salad
This was the first thing I ate when I decided to try out being a vegetarian; it was something I just kind of made up but I ended up liking it quite a bit! So here it is. I actually at it cold, and I thought it was great that way, but you can heat… Continue reading Pasta Bean Salad
Chickpea Cakes with Yogurt Sauce
I got this recipe from a friend and these things are fucking amazing. I’m transcribing it here with the modifications I made, but yeah, can’t say enough good things. And since they’re mostly beans, they’re hearty enough to be a meal on their own. Ingredients For the sauce: 1 cucumber, peeled and seeded, grated on… Continue reading Chickpea Cakes with Yogurt Sauce
Texas Hot Links
This is a type of smoked beef sausage that’s associated with Texas BBQ. Once you’re done here, they are fully cooked, but if you really want them to taste great, you’re going to want to sear them on the grill for a bit before serving. Now, they are called Texas Hot Links, that’s because of… Continue reading Texas Hot Links
Potato Salad
This is a modified version of the Serious Eats version and it’s great. It’s the first potato salad I’ve ever had that I actually liked. One note: at one point he has you sprinkle vinegar over the cooked potatoes. I don’t know how the hell you sprinkle two tablespoons of vinegar over a sheet pan… Continue reading Potato Salad
Jalapeno Cheddar Cornbread
Just like it says in the name. It’s not spicy, or at least it shouldn’t be, you remove the seeds and pith from the jalapenos before cooking so you just get a nice floral element. You can omit the jalapenos and cheese if you just want to make straight cornbread, and it’s still great. The… Continue reading Jalapeno Cheddar Cornbread
Italian Bean Casserole
Found this online because I was looking to do something with beans and greens, because I’ve been trying to eat less meat lately. I whipped it up on a whim and I was shocked by how good it was. It honestly ended up tasting like pepperoni. I was really worried there would be too much… Continue reading Italian Bean Casserole
Red Pesto
Turns out red pesto is green pesto, and then you blend in a shitload of sun dried tomatoes and roasted red peppers. And that’s it. It’s fantastic, on the level of “Why was I wasting time with the green stuff?” Ingredients 3 ounces pine nuts 1 12 ounce jar roasted red peppers, drained 12 sun… Continue reading Red Pesto
Utica Greens
I’m not even entirely sure where I heard of this, but I’m glad I did. It’s a great side dish; you mix up bitter greens with parmesan, proscuitto, and hot peppers; most of the cooking takes place on the stove, but you end up popping it in the oven right at the end, so a… Continue reading Utica Greens
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