vegetarian – Page 6 – Bluebird Hill Art

Broiled Tofu

I love tofu. I know, that sounds weird, but to me, tofu is like the egg. It is versatile, can be used in a variety of recipes, and can take on any flavor. In my opinion, the best tofu is the deep-fried stuff that comes with Pad Thai. Since I am not a proContinue reading “Broiled Tofu”

Best.Pizza.Crust.Ever.

Adapted from Food Network Kitchens, Making it Easy, 2004. Best.Pizza.Crust.Ever. 1 cup tepid water (105 degree water) 3 tablespoons extra-virgin olive oil, plus more as needed 2 teaspoons agave syrup (you can also use honey or sugar) 1-1/2 teaspoons kosher salt (optional) 1-1/2 cups all-purpose flour, plus additional for kneading 1-1/2 cups whole wheat flourContinue reading “Best.Pizza.Crust.Ever.”

Curried Whole Cauliflower

Whoa was this an easy crowd pleaser at our house! This veggie is sure to become a mainstay in our heavy rotation meals. The recipe comes from the April 2012 issue of Eating Well. What you need:1 large head cauliflower1/2 cup mayo2 tablespoons curry paste What you do: 1. Remove leaves and trim woody coreContinue reading “Curried Whole Cauliflower”

Meatless Monday Night Mexican

I had a large bag of sweet peppers left over from grilling this weekend and after eating them raw at lunch today, figured I needed to find a way to use them in dinner. I love playing the use-what’s-in-the-cupboard-fridge game, especially when it means using food before it goes bad. There is nothing I hateContinue reading “Meatless Monday Night Mexican”