These mushrooms stuffed with mushroom stems and vegetables are just delicious. There are no crumbs, eggs, or nuts in this recipe so it’s perfect for everyone-vegans. vegetarians, and those who are gluten free-which also makes it great for Passover! Enjoy! Prep time: 15 minutes
Month: March 2016
Adding red wine, cinnamon and apple to this Red Cabbage Soup takes it from the family table to a company meal. There are so many levels of flavor in this soup that you won’t be able to stop eating it! Prep time: 20 minutes
Cut off all those gnarly bumps and root hairs from the outside of a celery root; and you’re left with a vegetable that imparts a delicate and refined flavor to whatever you add it to. In this recipe, I mix shredded celery root with pears and toss them in a […]
These vegetables tossed together and glazed could almost be dessert!
My Mother in Law really enjoyed cooking for her family; but in her later years, she subscribed to the “Ich Mich Pich” or 1-2-3 method of cooking. In other words, she preferred to use as few ingredients as possible and definitely avoided recipes with multiple steps. Tarragon Chicken was one […]
Beaten eggs and tomato purée form the dairy free custard that cradles the sautéed eggplant and onions in a pie crust. Serve this as a vegetable side dish, a vegetarian entrée or add grated parmesan on top for a dairy meal. Use my All-Purpose Dough for an easy to roll […]