Nothing soaks up gravy like a crispy on the outside, creamy in the middle Potato Kugel. If you prefer Gluten-Free and /or you want to make this Potato Kugel for Passover: replace the cornstarch with potato starch and the corn oil with oil that is kosher for Passover. This recipe […]
String beans are one of the most versatile of vegetables.
Tofu layered with Spinach Stuffing has the same color way and flavor (minus the meat) as a Breast of Turkey or Veal Stuffed with Spinach. Make my vegetarian mixed mushroom gravy that can be used on both the vegetarian’s and carnivore’s dinner.
I needed to develop a Nut Free Vegetarian Chopped Liver because my grandchildren are allergic to nuts; and their Mother, my daughter is vegetarian. All the vegetarian chopped liver recipes I have seen have nuts as an ingredient. I tried many variations- combining different amounts of mushrooms, string beans, onions, […]
This is a simple rice recipe that can be eaten as is or used as a base for other recipes.
The tofu absorbs the flavors of the olives, currants, white wine and herbs and is transformed into a delicious vegetarian entree.
Tofu Bourguignon is a delicious vegetarian rendition of the traditional Boeuf Bourguignon or Coq au Vin.
Too hot to cook, make this colorful salad of mango, jicama and corn. It’s sweet and crunchy; and the fresh lime juice makes it sparkle on your tongue. Prep time: 15 minutes
Vegetables and carbs all in one dish.
Grated orange rind, dried cranberries and cinnamon make this a more savory than sweet sauce.