This soup was loosely modeled on one we had last winter at a local Korean place. After a long weekend out of town, dinner on the way home sounded pretty amazing. We both decided on a spicy vegetable soup, his with beef and mine (allegedly) vegetarian. Two huge bowls arrived, full of brightly colored broth and vegetables. After a few spoonfuls, Mr. C&V looked up. “This is amazing–could we make it at home?” To which I blithely responded: “Sure, we just need to find a recipe!”
Continue reading What we ate: C&V-ified Korean hot pot
The basis for this recipe was one that appeared in a cookbook near and dear to my heart, Vegan with a Vengeance. I’ve tweaked it and adapted for batch cooking over the years, and it’s become a favorite that I come back to. Oddly, I’m always nervous about serving it to others (“will they think this is just a big bowl of bean puree?”), but it’s a consistent hit, especially for guests who have just arrived after a long day of travel.
Continue reading Recipe: Garlicky White Bean Soup
Our Sunday dinner
I love quinoa, but Mr. C&V is not a fan. Actually, he has been known to say that he hates it, and even to dismiss it as “garbage”. I made a small batch of these burgers back in June to serve at a dinner party. Imagine my surprise to come home from pre-party activities and find a few pieces of browned quinoa in our skillet. Mr. C&V had cooked himself a burger for lunch–and enjoyed it! He even ate a second burger at dinner the same day. With that ringing endorsement, I decided it was time to size up the recipe and add chickpea and quinoa burgers into our batch cooking rotation. In fact, I was so excited about the prospect of re-quinoaising my diet that I purchased a 4-lb bag of the stuff. We’ll be making these again.
Continue reading Recipe: Quinoa and chickpea burgers (vegan, gluten free)