Tag Archives: meatless monday

southwest paneer with peppers and onion

Southwest Paneer with Peppers

april 3,2019

southwest paneer with peppers and onion

Indian food is my absolute favorite cuisine  to cook and also enjoy in restaurants with a bunch of adventuresome  friends who like to share all the flavors and delights of East Asian food. The chewy, waxy, filling nature of paneer cheese brings out the closet vegetarian in me, but I wonder sometimes “why does Indian food get to possessively claim paneer as its own?”. Why not a southwest vibe?

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bean and artichoke pasta bake

Bean and Artichoke Pasta Bake

march 21, 2019

bean and artichoke pasta bake

It would be easy to categorize this dish as a variation of macaroni and cheese, which is what we all tend to call pasta in a creamy, cheesy sauce. But there are veggies in this pasta, with a sauce made creamy from blended white beans and artichoke hearts, as well as feta cheese, and green peas and roasted red pepper nestled among the noodles. This, my friends, is not your mother’s mac and cheese. Continue reading

beans and greens

Beans and Greens

march 6, 2019

beans and greens

Southern comfort food means a big old pot of beans simmering on the stove. And an even bigger pot of slow cooked greens. This recipe combines the two and adds potatoes for good measure, because potatoes are the universal symbol of comfort with any meal.

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Goat Cheese Polenta with Mushrooms

november 29, 2018

goat cheese polenta with mushrooms

Here’s one for Meatless Monday. Satisfying in a creamy, hearty, chewy way, this goat cheese polenta with wild mushrooms will feed four as a starter course and two as an entree. I’ve been making polenta with parmesan cheese for eons, and for some reason never thought to try goat cheese. What was I thinking? Even those who have not joined the goat cheese fan club will appreciate the slightly tangy and very creamy addition of chèvre to this dish. Continue reading

heirloom bean soup with parmesan and thyme

Heirloom Bean Soup with Parmesan and Thyme

march 21, 2014

heirloom bean soup with parmesan and thymeComfort has always been a pot of beans simmering on the stove.  It’s a favorite childhood memory – my mom’s white beans cooked simply, with or without meat for seasoning.  Gloriously overcooked so that beans and broth melded into a creamy slurry of bean goodness, and accompanied by a biscuit fresh from the oven.

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