TriceraChomps

Tart tatin

caitlin — Wed, 04 Oct 2017 18:47:44 +0000

Kim Chi Pancakes, Seaweed Soup, Kale, Spicy Kohlrabi Salad, and Brown Rice

caitlin — Thu, 13 Dec 2012 00:45:27 +0000

Miso Soup with Tofu and Daikon

caitlin — Mon, 12 Nov 2012 00:43:28 +0000

Leftovers lunch: Lentil stew, Roast Vegetables, and Fresh Bread

caitlin — Sat, 10 Nov 2012 00:41:05 +0000

Savoy Cabbage Soup

caitlin — Wed, 31 Oct 2012 23:39:50 +0000

Polenta, Butter Beans, Kale, and Honey-Mustard Carrots

caitlin — Wed, 17 Oct 2012 23:29:37 +0000

Honey-Mustard Carrots (adapted from Vegetarian Cooking for Everyone)

1-2 lbs carrots, washed and chopped
1 Tbl Earth Balance (or Coconut Oil)
1 Tbl Dijon Mustard
1 Tbl Agave Nectar

Steam the carrots until tender, 5-10 minutes. Now melt the agave, Earth Balance, and Mustard in a medium-low skillet together. When bubbling, add the steamed carrots and toss until glazed (1-2 minutes). Add salt and pepper to taste.

Pan-fried Oatmeal with Concord Grape Sauce

caitlin — Sun, 14 Oct 2012 23:28:23 +0000

Collard greens, polenta, and beet stir-fry

caitlin — Wed, 10 Oct 2012 23:24:56 +0000

Korean banchan feast

caitlin — Thu, 04 Oct 2012 23:19:08 +0000

Fried oyster mushrooms, spinach with a sesame sauce, fried squash blossoms, eggplant with gochu jang, garlic chives, seaweed soup, and gingery poached asian pears for dessert.

Ethiopian Vegetables with Niter Kibbeh and Lentil Stew

caitlin — Sun, 30 Sep 2012 18:35:57 +0000

From Papa Tofu Loves Ethiopian Food.