Vegetarian or very easily adapted
I wasn’t just going on and on about the Chickpea in the previous post for the fun of it! Ā š I am absolutely enamored by this main dish salad. It’s full of fantastic good for you ingredients: Spinach, Chickpeas, Olives and Oven Roasted Cauliflower and is set off beautifully by the home-made dressing.
Oven Roasted Cauliflower and Chickpea Salad
Hummus, here in the US, is often spelled as shown, but I suspect this is a phonetic rendering and in most areas of the world is spelled just like Elaine over at Foodbod does, Homous. See, Elaine and I got to talking about Hummus/Homous after Ginger from Ginger & Bread and I did dual posts about her Viennese SchnitzelĀ compared to my Iowa Pork Tenderloin Sandwich.
Hummus bi Tahini
When January rolls around, I like to take stock and go through the pantry to see what needs to be used. This year, merry little red lentils were calling, “Use me! Use me!” Well, I did and made Thai Red Lentil Soup with Coconut & Curry.
Thai Red Lentil Soup with Coconut & Curry
A fantastic budget item for the buffet, these Stuffed Mushrooms are a bit different from some. A moderate amountĀ of Sherry or Marsala adds a lot of flavor, but they’re dry roasted in the oven. The mushroom flavor intensifies, and these are every bit as good with a plain old button as they are with any of the fancier mushrooms – even better as they’re a bit more tender.
Vegetarian Stuffed Mushrooms with Wine
Hippocrates lived around 460 B.C.; amazing isn’t that we still haven’t learned this lesson – at least I always need to keep reminding myself! One thing I do right is to make Green Smoothies on a Budget.
My Big Fat Green Smoothies