Tag Archives: vegetarian

Ratatouille-ish

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I’ve been meaning to use butter beans in a recipe — I was reading about how they cook well, and they seem like an awesome, heartier substitute for grains in a meal. I was perusing Ottolenghi’s Plenty (definitely worth a look if you haven’t checked it out) and decided I wanted to make the butternut squash ratatouille — but without the zucchini and eggplant, because I don’t love how mushy they often get. (And yes, I realize those are the two ingredients that really “make” it ratatouille. Oh well.) So, I thought I’d sub in white beans and make the meal more winter-y. And it was such a great choice! Continue reading

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Miso-Creamed Kale (And Winter Food)

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So much for New Year’s resolutions, huh? Anyway, I hope you all are surviving these freezing temperatures and snow.

I’m not sure why, but I’ve found myself craving more miso-flavored items as the winter drags on. I bought some miso paste for the first time in the fall, and it’s amazing how much I’ve been using it — definitely worth the purchase (I went with shiro miso after reading up on the different varieties). Continue reading

Smoky Mac & Cheese

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I always hesitate before using the term “mac and cheese,” since technically “mac” stands for “macaroni and cheese,” so the “and cheese” addition makes the phrase redundant. But in the end, who really cares — and anyway, calling the dish just “mac” seems weird. Continue reading