WARNING: This soup is messy to make. FURTHER WARNING: It's also pretty much addictive. I make this a lot in the late fall/early winter; it's creamy and comforting, and the texture is amazing. It's very similar to the mulligitawny soup that you get in Indian restaurants, but it's a bit richer, and the extra...
vegan
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About a week ago while visiting friends in Hoboken, I realized that I quite like Taboule, although I generally don’t find it filling enough. When I got home, I got the idea to add chickpeas and zucchini to the traditional recipe, and to replace the usual red onion with spring onions I had in the veggie drawer. |
There is SO little that is tastier than this dish. It has a lot of ingredients, but once you get everything cut up, it’s remarkably easy to put together. This’ll easily serve 4-6 (more if you eat a lot, but it’s absurdly filling) and will keep really well as leftovers. This is really easy to make vegan as well - just omit the butter and bit of... |
This is the perfect soup for a cold late-fall evening. The cinnamon and turmeric add a nice warm feeling, while the lentils add terrific body to it, and the red cabbage lends a bit of sweetness. This’ll make about 6 good-size servings. |
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I discovered Capone Foods in Somerville a while back, and have fallen completely in love with their Lemon Fettuccine - it’s fresh, zesty, and delightful. I was having a bit of trouble coming up with a sauce to make with it, however, as traditional sauces tend to be too heavy and overpower the lemon. This sauce was perfect - a quick... |
