“Superior” Veggie Burgers

I used to eat a lot of store bought name brand veggie burgers. I had one particular brand that I ate at least once a week. But then I started thinking about the long list of mysterious ingredients on the box. It concerned me so I gave those up pretty quickly.

Since then I have been searching for a recipe for homemade veggie burgers that suits me. Some were OK, but the biggest problem I found with my homemade veggie burgers was the texture. These recipes almost all rely on some combo of beans and grains (Hey perfect for a website such as this) and the result is a texture that tends to be mushy or crumbly. I’ve tried many, many recipes and have not been bowled over by any of them.

Last week I came across the “Superiority Burger” named for the Superiority Burger restaurant in New York City. I found an adapted recipe for their burger in the Washington Post. The recipe is vegan and is based on quinoa and chickpeas and it’s a superior veggie burger with superior texture AND taste.

I like this one! The texture is pretty good. Mine had a bit of a crunch on the outside and were moist and flavorful on the inside. My carnivore husband took a taste and even he thought it was tasty.

The ingredients list is rather long and the recipe takes a while to pull together. I probably worked on these for an hour or more.

Here is a link to the Washington Post Recipe:

Superiority Burgers, Washington Post Adaptation

I’m sure the recipe is great as written but, as is my normal routine… I did make a few small changes:

  1. I didn’t have a lemon on hand so I used a tablespoon of soy sauce.
  2. I used two tablespoons of ground flax seed with 4 tablespoons of water rather than the potato starch as a binder.
  3. Instead of making 8 large patties, I made 15 small patties. I formed my patties with the ring from the lid of a small mouth Mason Jar so that they are fairly uniform. I plan on freezing most of the patties for later use.
  4. I baked my burgers instead of pan frying. That seemed easier for 15 burgers. I baked them at 425 degrees on a parchment paper lined sheet pan for 15 minutes on each side.

And here is a picture of my burger, ready to eat (lots of pickle!)

Gotta say – veggie burgers just aren’t that pretty!

And finally, here is a link to the cookbook, Superiority Burgers by Brooks Headley, which has lots of great vegan sandwich recipes as well as delicious looking sides and desserts!

How to Cook Everything Vegetarian: Tabbouleh and Hummus

OK – this is the last Cookbook Challenge recipes from How to Cook Everything Vegetarian. I had a huge bunch of parsley that needed to be used up so tabbouleh seemed like the perfect choice. And what better to go with tabbouleh than hummus with some warm pitas. That makes a nice meal.

I usually think of tabbouleh as a grain salad because it is made with bulgur wheat. While it does have bulgur in it, it is really an herb salad; lots and lots of herbs, a few vegetables and some bulgur to go along with.

I followed the How to Cook Everything Vegetarian recipe (more or less) exactly – with one glaring exception. I was a little short of mint. My mint plant was not as prolific as it needed  to be. I only had about a quarter cup of mint.

Ingredients for tabbouleh

So here are the ingredients you will need:

  • 1/2 cup uncooked bulgur
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 2 cups fresh parsley
  • 1 cup fresh mint leaves
  • 1/2 cup scallion
  • 1 really good tomato

I used Bob’s Red Mill Bulgur. I cooked the bulgur according to package directions, and I actually cooked some extra because I had another use for it. Bulgur is a terrific whole grain because it cooks very quickly. With a ratio of 1 part grain to 2 parts water, the bulgur was cooked in about 15 minutes.

Once the bulgur was cooked and slightly cooled it was time to start chopping. Roughly chop the parsley and mint. Chop the scallion and tomato. The tomato is optional. You can skip it if you don’t have a really delicious one on hand.

In a large bowl add the cooked bulgur (about a cup and a half), herbs, tomato, scallion, olive oil and lemon juice.

Tabbouleh ingredients, chopped

Stir to combine. Add salt and pepper to taste.

Beautiful Bowl of Tabbouleh

This tabbouleh is gorgeous. It looks so fresh and flavorful!

Next up, I prepared the hummus. Earlier in the day I had cooked a pot of chickpeas. I used Rancho Gordo chickpeas.

In my small crock pot I cooked about a cup of chickpeas with 4 cups of water. I let them cook all day as the recipe calls for them to be well cooked.

Ingredients for Hummus – except for the lemon!

For this recipe you will need:

  • 2 cups well-cooked, drained chickpeas (reserve the cooking liquid)
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 peeled cloves of garlic
  • juice of 1 lemon
  • 1 tablespoon cumin or paprika (and a little more for garnish)
  • salt and pepper

Tahini is a sesame paste. It looks like peanut butter. Most stores carry it. You may find it in the peanut butter aisle. Or it might be in the Kosher section. It will keep for a long time in the refrigerator.

Hummus ingredients – ready to process

Put chickpeas, tahini, olive oil, garlic, lemon, paprika in a food processor. I have two food processors and I always use the larger, more powerful one for hummus so that I end up with a smoother result.  Turn on the processor. Add cooking liquid as needed (in small amounts) to get a smooth puree.

Dinner

For dinner I served the hummus and tabbouleh with some warm pita bread. I used Ezekiel pocket breads. They are made from whole grains and they don’t have any weird ingredients. You can find those in the freezer section of well stocked stores.  served a yogurts sauce that I made using Greek yogurt, lemon juice and some spicy chili paste, like Srirachi. And I chopped up some cucumbers, red pepper and romaine lettuce.

The Verdict: This was a fantastic dinner. The tabbouleh was just perfect. It was so fresh tasting. It had a lot of lemon so it was very bright. The bulgur gave the salad a nice nutty quality. That was great. I am in love with that recipe. I have eaten lots of tabbouleh in my day and this was the best. Husband ate seconds and thirds of this salad.

The hummus was delicious also. I make hummus from time to time and we aren’t usually all that thrilled with the outcome. But this hummus was great. It was balanced. Not too tart. Not too garlicky. It was just right. Husband was very impressed too.

We made pita sandwiches with hummus and lots of vegetables. The tabbouleh tasted great as a side dish but it was also terrific tucked into the pita sandwich.

I loved both of these recipes and I will definitely make them again. This is the only hummus recipe that I will use in the future. Delicious!

 

 

 

How to Cook Everything Vegetarian: Baked Lima Beans Parmigiana

For my next Cookbook Challenge recipe from How to Cook Everything Vegetarian, I made Baked Lima Beans Parmigiana.

Right up front, let me tell you, this recipe has everything in it that I love. I love lima beans (a.k.a. butter beans). I love casseroles. I love anything that is cheesy and a gooey. I love crisp breadcrumbs on the top of almost anything. So this recipe really called my name.

It’s very easy to make, though there are three parts to the preparation. I cut the recipe in half, so here is how I did it:

Part One – The 1/2  recipe calls for 2 cups fresh, thawed frozen or cooked dried lima beans. I chose to use dried beans. So the first step is to cook the dried lima beans. I cooked about 3/4 cup of dried lima beans in my slow cooker with about 3 cups of water. I didn’t season them at all during the cooking process, though I did add a little salt at the end. I ended up with more cooked lima beans than the Baked Lima Beans Parmigiana recipe called for. No worries – I’ll use the leftovers to make soup!

Part Two – Prepare one recipe Fast Tomato Sauce –  also found in How to Cook Everything Vegetarian.  You’ll only need half of this recipe. But it is quite tasty and it’s very handy to have some of this hanging out in your refrigerator for other purposes (pasta, pizza, etc.).

You’ll need:

  • 2 tablespoons olive oil
  • One medium onion, finely chopped
  • One 28 ounce can of whole tomatoes, drained and chopped
  • Salt and pepper

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes, until the onion is softened but not browned. Add the chopped tomatoes. Cook for 10 to 15 minutes until the mixture thickens and looks like tomato sauce. Salt and pepper to taste.

Part Three – Assemble the casserole. You will need:

  • Olive oil for drizzling
  • 1/2 recipe of Fast Tomato Sauce
  • 2 cups cooked lima beans
  • 1/2 cup cubed or grated mozzarella
  • 1/2 cup plain bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped parsley for garnish

Grease the bottom of a 9×9 baking dish. I used PAM for this step. Spread the tomato sauce over the bottom of the dish. Spoon the beans of top of the sauce. Sprinkle the mozzarella on top. Use the back of a spoon to press it into the beans. Add a little salt and pepper. Top with bread crumbs and Parmesan cheese. Drizzle with a little olive oil to lightly moisten the topping.

Bake for 20 to 30 minutes, uncovered at 400 degrees.  The casserole should be bubbly and the top should be browned and crispy. Sprinkle with chopped parsley for garnish. I have and admission to make here – I completely forgot to add the parsley. I had some cleaned and ready to go. In my haste to eat dinner, I forgot all about it!

Baked Lima Beans Parmigiana, Salad and Bread

 

The Verdict: I ate this as a vegetarian main dish. Husband ate this as a side dish with a piece of grilled chicken. We also had a big, beautiful salad and a fresh demi-baguette.

I thought it was very good. Husband liked it pretty well, too. It was comfort food. The mozzarella was melted and gooey. The topping was crispy and delicious. The beans worked well with the tomato sauce.

Having said all that – I felt like it was missing something. Possibly the parsley, which I forgot! That may have been just the fresh zing that this dish needed. It tasted good. It was satisfying, it just needed a little something extra to make it really memorable.

I’ll try it again with the parsley. But I think it still needs something else. But I’m not sure what.

So my final call: Really good but falls  just short of great!

 

Hey – Look What the Nice People at Joy of Cooking Sent Me!

After I posted about using the Joy of Cooking in my Cookbook Challenge, the nice people at Joy of Cooking contacted me and offered to send me a beautiful new copy of their book.

 

As you will recall, I have a version that Husband gave me back in the late 1990’s.

Husband gave me this version as a gift

I also have a version that belonged to my good friend Marie.

Marie’s copy of Joy of Cooking

The first thing that I want to say about this new version of Joy of Cooking is that the folks who run that place are just so generous and gracious! John Becker contacted me through my blog and offered to send me a brand new 75th Anniversary Edition. And then we had a really nice e-mail exchange about the changes and enhancements. He was just the nicest guy!

A few days later my shiny new cookbook arrived in the mail.  The first thing that I noticed was that the index has been revamped. I am a stickler about indexes. I want to be able to easily find what I am looking for. I thought the index in the previous Joy of Cooking  was good. But the new one is even better. It is much easier to read and navigate.

I looked back at some of the recipes that I had made from the previous Joy of Cooking. There have been some changes there as well. They have updated some ingredients and made the directions easier to read and follow. I can’t wait to get in the kitchen and start cooking!

If you are a fan of Joy of Cooking, you really need to visit their website. It’s a beautiful site with so much good information. The website is being developed by the above mentioned John Becker along with his fiance, Megan Scott (more about Megan in a moment!). It is so clear from visiting Joy Kitchen that these are people who are really passionate about food. The website is a fantastic resource for recipes and inspiration.

As an aside, let me mention Megan Scott one more time. She writes a blog on the Culinate website. Recently she wrote a wonderful piece titled “Full of Beans” about the pleasures of cooking a humble pot of beans. It really resonated with me. She is a talented writer as well as a food enthusiast.

Well, thank you John Becker and the Joy of Cooking kitchen for supplying me with the 75th Anniversary edition of the Joy of Cooking. It is destined to become a kitchen classic at my house!

Cookbook Challenge: How to Cook Everything Vegetarian

For my next Cookbook Challenge, I will be choosing bean and grain recipes from How to Cook Everything Vegetarian by Mark Bittman. I think that we have already established that I am a huge fan of Mark Bittman. Naturally, I own a lot of his cookbooks.

I have had this book for several years and it is an important reference in my cookbook arsenal. Because I am a vegetarian, this book is full of recipes that I can prepare and enjoy. There is an entire chapter devoted to beans and an entire chapter devoted to grains. Additionally, there are beans and grains scattered throughout the other chapters of the book; Salads, Soups, Veggie Burgers, etc.

It seems a bit presumptuous to call a book “How to Cook Everything”. But, in this case, the title is warranted. At almost 1000 pages, this book is quite exhaustive. Mr. Bittman’s style is easy and chatty. Virtually every recipe is accompanied by a number of variations. When you read the recipes you feel like everything is possible and nothing is set in stone. If you like a little more of this – add a little more. If you like less – add less. The book is a good match for the way I cook.

In addition to the cookbook, I have the Ipad App for How to Cook Everything Vegetarian.

How to Cook Everything Veg – Ipad App

It costs $9.99 to download the App. The App includes all the recipes that are in the book , abd it some great navigational tools. The App has some neat features that make it very valuable to have.

In normal mode, your Ipad will go dark and then turn itself off if it is untouched for a few minutes. The App makes the screen stay lit until you tell it you are finished. Otherwise the screen would go dark mid-recipe and you would have to fiddle with it when your hands are dripping wet or your up to your elbows in pizza dough.

IPad App Timers

Another neat feature of the App is that it has timers on it. If the recipe says “saute for 10 minutes” you can touch the screen and a ten minute timer will pop up.

There are lots of food photos. They send me an email every week with a Meatless Monday featured recipe. It’s a fun complement to the book.

 

So let me remind you the rules of the Cookbook Challenge:

In the Cookbook Challenge, I will follow the recipe exactly as written, with the following exceptions:

  1. If the recipe calls for canned beans, I reserve the right to cook my own.
  2. Unless it would significantly change the outcome, I will probably cut some recipes in half, as Husband and I rarely want to eat 8 servings of anything.
  3. If there is an ingredient that I can’t reasonably find, I will make appropriate substitutions.

Because I don’t eat meat, I will only choose recipes that don’t require meat meat or eggs. I’m off the eggs right now.

I’ll make frequent posts about the foods that I am preparing. When it’s all over, I hope I will have some fresh ideas in my bean and grain repertoire!

 

Cookbook Challenge, Joy of Cooking: Recap

My Beat-up Copy of Joy of Cooking

If you will recall, I am staging my own Cookbook Challenge, using cookbooks off of my shelf to find some inspiration for my bean and grain cooking. I started off the challenge with the Joy of Cooking.

Over the last few days I cooked four recipes from Joy of Cooking:

  1. Classic Bean Burritos
  2. Unsweetened Fruit and Nut Granola
  3. Two Grain Date Pilaf
  4. Kidney Bean Casserole

That’s two bean dishes and two grain dishes. I followed the recipes very closely.

What’s the verdict? Well, Joy of Cooking is a kitchen standard for a reason. I thoroughly enjoyed every dish that I prepared from this cookbook. I am certain that I will prepare these dishes in the future. And I will be trying many of the other recipes in the book.

Joy of Cooking is an enormous cooking reference. While there are lots of bean and grain recipes, this book is so much more.

This is a terrific book to have in your kitchen. I can’t recommend it enough!

Joy Of Cooking: Two Grain Date Pilaf

Two Grain Date Pilaf is the third bean/grain recipe that I have tried from Joy of Cooking. This is a really interesting recipe. It pairs basmati rice and bulgur wheat. That is a combination I would never have thought of on my own.

I cut the recipe in half. So here are the ingredients that I used:

  • 1 tablespoon butter
  • 1/4 cup diced onion
  • 1/2 cup basmati rice
  • 1/2 cup bulgur wheat
  • 1 cinnamon stick
  • 1 and 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 cup diced dates

In a medium sauce pan (that has a lid) saute the butter and onion over medium heat, until the onion turns golden, about 8 minutes. Add the rice, bulgur and cinnamon, stir to coat with butter.

Butter, Onions, Rice and Bulgur

Add the water and salt. Bring to a boil, cover. Reduce heat to medium low heat. Cook for about 20 minutes or until all the liquid is absorbed.

Meanwhile, melt the remaining butter. I did that in a Pyrex measuring cup in the microwave. Stir the chopped dates into the butter. This gives the a delicious coating and causes them to separate a bit. They are very sticky and want to clump up.

When the rice and bulgur are tender and the liquid has been absorbed, add the date mixture. Gently stir to combine.

Two Grain Date Pilaf

I served my pilaf with a cauliflower curry.

Two Grain Pilaf with Cauliflower Curry

 

The pilaf was really delicious.  The combination of bulgur and rice was unusual and made the dish visually interesting. The bulgur gave it a nuttiness. It had a nice texture. The dates gave it an exotic flair. The butter added a richness. It tasted great with my cauliflower curry.  I think it would be a nice accompaniment with a piece of chicken and a nice green vegetable.

What’s the verdict? This is a great dish to have in your repertoire. It’s easy and quick to prepare.The ingredients are inexpensive. Though the pilaf has an exotic taste, all of the ingredients are widely available.

If I were to make this dish again, I think I would add more dates. They were good. Or I might leave out the dates altogether and add some sliced mushrooms to the butter and onion saute.

That reminds me…butter and onions really add a lot to a grain dish! I am going to remember to do that more often. Yes, it adds a little bit of fat. But it also adds so much flavor.

I couldn’t really taste the cinnamon. I have had those cinnamon sticks on my shelf for quite a while. Maybe they lost their oomph. Next time I might just put in a good pinch of ground cinnamon instead. Or I might try some cardamom. Another delicious spice.

Last but not least, some toasted cashews would be a great addition to this dish.

Joy of Cooking: Classic Bean Burritos

My first recipe for the Cookbook Challenge is from Joy of Cooking, The Classic Bean Burrito. I love Mexican food. I love Tex-Mex food. I love anything spicy.  This was right up my alley.

The only change that I made to this recipe was that I reduced the quantity a little bit.

The first step in making these burritos is preparing the refried beans. The Classic Bean Burrito recipe directed me to another recipe in the book for Refried Beans. The book calls for 4 cups of cooked black beans including their cooking liquid. Earlier in the day I had cooked a pot of black beans but ended up with only 3 cups of beans and liquid. So I cut the recipe by about a quarter. That will effect the number of burritos that we end up with.

3 Cups of Cooked Black Beans – Still warm from the crock pot

To make the refried beans, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add one medium white onion and saute until it is a deep brown. I a gigantic white onion, so I used about half of it.

Onions Sauteing – Not yet deep brown

When the onion is browned add 3 cloves of garlic. Cook for another minute, being careful not to burn the garlic.

It is easier to mash the beans if they are warm. My black beans were still warm from the cooking process. Into the onion mixture, stir in, one cup at a time of beans. Mash each addition as you go using a potato masher making the puree as coarse or as smooth as you like. When all the beans are added and mashed, add 3/4 cup of cooking liquid or water.

Cook over medium low heat until the beans are just a little soupier than you like them. They will thicken up as they cool a bit. Be careful to keep the heat low and stir often. The mashed beans have a tendency to plop and splatter.

Refried Black Beans

Apologies – there is just no way to photograph black beans and make them look appealing!

Now we can make the Classic Bean Burritos:

The recipe calls for 8 flour tortillas. But I had cut the bean recipe by a quarter, so I only needed 6 flour tortillas. I bought the burrito sized tortillas at my store. I looked for whole wheat, but sadly my store was out of those. They have the advantage of whole grain and they provide a little more fiber.  Wrap the tortillas in foil and put them in a 350 degree oven for 15 to 20 minutes while you prepare the other ingredients.

Grate 1 and 1/2 cups of Monterrey Jack Cheese and 1/2 cup of Cheddar Cheese. Mince 1/2 cup onions. Mince jalapeno or other pepper according to your taste. You can test a little bit of the pepper on your tongue to see how hot it is. I have found that jalapenos  vary greatly in their heat.

I set up an assembly line of burrito ingredients.

Bean Burrito Assembly Line – beans, cheese, onions and peppers

Working with one warm tortilla at a time, spoon about a half cup of the Refried Beans, sprinkle with cheese, onions and peppers. Roll into a burrito…tuck the sides as you roll from the bottom. It takes a little bit of practice to get that just right. Lay the rolled burrito on a foil lined baking sheet.

Burritos rolled and ready for the oven

Pop the burritos into a 350 degree oven for 5 minutes or until they look slightly browned. This will melt the cheese. I sprayed my burritos with a little bit of olive oil. The recipe didn’t call for this but my tortillas were slightly past fresh. I wanted to make sure that they wouldn’t crack or split during the cooking process.

Cooked Burritos – slightly browner, but warm and melty inside

Serve with sour cream and minced chives. I also served some good fresh salsa. Some guacamole would have been nice too.

We ate two of these Classic Bean Burritos for our dinner. I decided that I would freeze the rest. I had got that idea from Martha Stewart’s Everyday Food. I wrapped the burritos individually in plastic wrap. When your are ready to eat them, remove from wrap and pop them into the microwave. Having those it the freezer is really great. Whenever I need a quick meal or snack, I’m ready to go. According to Martha, they will keep in the freezer for up to 3 months.

The Verdict –  The Classic Bean Burrito is delicious! The refried beans were wonderful; much better than anything you would get from a can. The texture and flavor was superior. The burritos were a snap to make. In fact, the refried beans were the most time consuming part of the process. The burritos tasted great. They were fun to eat. It’s a winner.

The tortillas that I purchased were not as fresh as I think they should have been. But that was my fault – not the recipe. So that is an important take away – get really fresh tortillas!

Also, I think it would be better to warm the tortillas in the microwave rather than in the oven. My experience is that they dry out less that way. Just wrap tortillas in a clean kitchen towel, microwave on high for 15 – 20 seconds per tortilla (or until the are pliable but not tough). I would work in groups of one or two tortillas so as not overcook them.

If I made these again, I would use a little less cheese and I might use more Cheddar than Monterry Jack. That’s just a personal preference.

I was making every effort to follow the recipe exactly but I think that this recipe easily lends itself to lots of variations. Pinto beans would be a great option. You could layer some grilled vegetables in the burrito. Meat eaters could add some cooked chicken or beef. You could top the burritos with red or green chili sauce as you would eat them in New Mexico. There are lots of opportunities to make this recipe your own.

I will definitely make this recipe again. Joy of Cooking really came through on this one!

Cookbook Challenge: Joy of Cooking

Joy of Cooking is one of those must-have cooking references. If you need know something as simple as how to boil an egg or as complicated as making a dacquoise, this book has you covered.  There are recipes from all over the globe: French, Indian, North African, North America…you name it! It even has a section on how to set a table properly.

I use the 1997 edition which was updated from the original 1931 version. The 1997 version is a significant revision which reflected the “new ways that we eat”.  Husband gave me  my copy back in the late 1990’s as a Mother’s Day gift.

My Beat-up Copy of Joy of Cooking

I don’t know if you can tell from the photo, but the spine of this book is broken and pages are loose and falling out. That is a testament to how often I refer to Joy of Cooking. Whenever I have a cooking question or need some info or ideas, I take this book off the shelf. It gets a lot of use! Someday I will have to replace it. I hope I can get one with a nice spiral binding so it won’t fall apart on me!

I have chosen several bean and grain recipes from this book. I’ll be cooking those over the next few days. I will follow the recipes exactly. And I’ll let you know how it goes.

As an aside, I happen to have a copy of the older version of Joy of Cooking.

Marie’s copy of Joy of Cooking

This book belonged to my very dear friend, Marie. She died several years ago from a brain tumor. Her daughter, also my dear friend, gave me Marie’s cookbook. Marie wrote notes in her edition. She tucked in recipes that she had pulled out of magazines. Marie was a great cook and I enjoyed many wonderful meals at her table. This is a very personal momento for me. It makes me think of all those happy times.

As you can see in the photo, Marie’s copy of Joy of Cooking is pretty beat up too. It was an invaluable reference then. And it remains so today!

Beans and Grains: The Cookbook Challenge

Deep in the dog days of summer, I have completely lost my motivation and inspiration when it comes to beans and grains. While there are endless possibilities for cooking beans and grains, I seem to be stuck in a rut.

Just a few of my cookbooks

As it happens,  I am the proud owner of dozens of cookbooks. Surely, someplace in all that referece material exist some new ideas!

I am going to start my own personal Cookbook Challenge.  I will choose three of four of my most-used cookbooks. From each book I’ll choose several bean and grain recipes to prepare. I own a lot of really obscure cookbooks (Example – “Authentic Recipes From Indonesia“). For the challenge, I will use cookbooks that I think are good general reference cookbooks and books that are more mainstream.

I very rarely follow a recipe as it is written. I almost always make changes. That’s not because I think I am smarter than the cookbook author. It’s because I know my own tastes. I always leave out the meat, I usually make things spicier and I generally reduce the amount of fat.

But in the Cookbook Challenge, I will follow the recipe exactly as written, with the following exceptions (Husband knew that there would be some exceptions!):

  1. If the recipe calls for canned beans, I reserve the right to cook my own.
  2. Unless it would significantly change the outcome, I will probably cut some recipes in half, as Husband and I rarely want to eat 8 servings of anything.
  3. If there is an ingredient that I can’t reasonably find, I will make appropriate substitutions.

Because I don’t eat meat, I will only choose recipes that don’t require meat meat or eggs. I’m off the eggs right now.

I’ll make frequent posts about the foods that I am preparing. When it’s all over, I hope I will have some fresh ideas in my bean and grain repertoire!