If we can cook it, you can cook it!

Category: Vegetarian Mains

A RIFF ON YOTAM OTTOLENGHI’S  CONFIT OF CHICKPEAS

A RIFF ON YOTAM OTTOLENGHI’S CONFIT OF CHICKPEAS

YOTAM OTTOLENGHI IS MAD FOR CHICKPEAS. AND THIS RECIPE FOR CONFIT OF CHICKPEAS LETS YOU TASTE WHY. This recipe for Chickpea Confit is Yotam Ottolenghi’s masterclass in coaxing out deep, savory flavors from the humble chickpea. It’s slow-cooked in a luxurious bath of olive oil,…

MAKE CHEF ANTONIA LOFASO’S SPRING PEA RAVIOLI

MAKE CHEF ANTONIA LOFASO’S SPRING PEA RAVIOLI

You can craft Chef Antonia Lofaso’s delicate Spring Pea Ravioli in less time than you think. Jazzed up with a hint of Chili Oil, lemon zest, and parmesan, this Spring Ravioli is filled with a minty pea and ricotta filling. It’s surprisingly easy to make—especially…

MUSHROOM STROGANOFF

MUSHROOM STROGANOFF

This Mushroom Stroganoff is as meaty and rich as the original. There’s probably no easier way to go meatless than to cook mushrooms in place of meat.  In today’s Mushroom Stroganoff,  they take center stage replacing beef.  As they cook, they create a deep rich…

Mushroom Parmigiana Meatless or Not…Your Choice

Mushroom Parmigiana Meatless or Not…Your Choice

  This Sheet Pan Recipe Lets You Choose between Vegetarian or Sausage Versions Mushrooms are a favorite way for Vegetarians to swap out meat.  And the meaty Portobella is our favorite way to do it.  We were delighted to go back to Hetty Mckinnon’s 1994…

Celebrating Cinco de Mayo has never been easier… Or healthier!

Celebrating Cinco de Mayo has never been easier… Or healthier!

America’s Salute to Mexico has graced Chewing The Fat for years… Right after today’s story, you can read all about Cinco de Mayo. This year we’re making it easier than ever to celebrate. Here are  4 ready-eat recipes that Cinco and every Taco Tuesday a…


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