I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed.
Read more about this recipe at VeganYumYum.
Walnut Carrot Cake With Cream Cheese Frosting
Walnut Carrot Cake With Cream Cheese Frosting
This delicious cake can be made one day in advance, covered carefully and stored at room temperature.
Read more about this recipe at the Washington Post.
This simple soup is a perfect first course before Bollito Misto, or with just a grilled cheese sandwich.
This recipe is part of Andrew Schloss's Sunday Dinners.
Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.
This classic vegetable soup can be made in any season and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock. Use fresh green beans when avalable, or frozen if not.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
