We [Heart] Food

Category: Vegetarian

  • Mushroom Larb

    We heart larb, and we used to make larb gai all the time, but with Lisa being on a veggie kick lately, we introduced this version into the mix. Instead of chicken, I used a mix of various mushrooms we had on hand — shiitake, cremini, and good old white button. It was delicious! One […]

  • Roasted Root Vegetable Bread Salad, a la Essential Baking Company

    Local, organic bakery The Essential Baking Company has a few cafés around town, and I’ve been enjoying their bread salad on a pretty regular basis, so much so that I decided I had to recreate it at home. I love the mix of roasted yams, beets, and leeks (!), and when tossed with big chunks […]

  • Orzo Chickpea Soup

    Lisa made this soup when we were in California during the holidays — orzo, chickpeas, and spinach swim in a simple vegetable broth, topped with garlicky tomatoes and shredded Parmesan. Lisa’s dad liked the soup so much he decided to make it again just a few days later. The recipe is based on one from […]

  • Chili-Lime Tofu with Steamed Collards and Quinoa

    Here’s an incredibly delicious dish courtesy of VeganYumYum.  Tofu is covered in an amazing spicy/sweet/tart glaze, and piled atop a mound of greens and grains.  This particular version uses collard greens and quinoa, but this would work equally well with kale or chard on top of brown rice.  Honestly, the star is the tofu.  You […]

  • Red Lentil & Vegetable Lasagna

    Here’s a cool twist on vegetarian lasagna: in addition to vegetables like zucchini and carrots, red lentils provide an unexpected texture and a boost in protein. The recipe comes from Fitness Food — this book continues to be a source of interesting, healthy meals. [donotprint] Chris says: I like nights that you cook. Lisa says: […]