We [Heart] Food

Category: Cuisines

  • Ultimate Veggie Mini-Burgers

    This recipe from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking sounded pretty interesting — it’s not your Garden(burger) variety veggie patty. With this recipe, the veggie patty is the bun, so you don’t end up with such a dry burger. You can then fill it with whatever strikes […]

  • Creamless Mushroom Soup

    I found this recipe on Pino Luongo’s blog, and it also appears in his cookbook, La Mia Cucina Toscana: A Tuscan Cooks in America. Frequent readers of this blog know that Lisa and I both love mushrooms, and the prospect of a creamless creamy soup sounded really appealing. We had also just picked up a […]

  • Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco

    These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We […]

  • Broccoli and Tempeh Rice Bowl

    Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going […]

  • Roasted Vegetables with Chickpeas and Couscous

    Vegetarian Week continues here at We [Heart] Food, with this recipe (okay, it uses chicken stock, but you could replace with vegetable stock) from Fitness Food. Nothing too fancy here, just a huge plate of roasted vegetables over a bed of couscous and chickpeas. [donotprint] Lisa says: Waaahoooo! Chris says: I know, this is like […]