The addition of the buttery roux gives the soup a rich texture. But I think you can also add a bit of creme fraiche instead.
Author Archives: Patricia
Fennel, beans, and greens soup: vegan
This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
Pesto lasagne: vegetarian
was just good. The pine nuts from the pesto overpowered the delicacy of the sauce, and the combination just did not work for me.
Pesto: vegetarian or vegan
This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.
Joe froggers (dark molasses cookies): vegetarian
These cookies are delicious, they have a burnt caramel flavor from the molasses. And they have a unique history
Summer squash bake: vegan
This could be made by just grilling the squash, pepper and onion and cooking the potatoes then mixing all together. It’s a nice combination of flavors, no matter how you cook them. You can also double the recipe to serve more people.
Cauliflower steak: vegetarian
This was fun to make, but really it’s much easier to just cut up the cauliflower into florets and pour the dressing over it, mix and roast. Steaks seem to be a fad right now, but does not do anything to add to the flavor or the presentation. We served these with a side of spaghetti with sauce.
Sweet potato and peanut soup: vegan
This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tbsp of peanuts. It has just enough heat and is very flavorful.
Banana and bean dip: vegan
I used to eat this dip with real sausage meat and was hesitant to try it with veggie meat. This actually came out really good. I used Rao’s arrabbiata sauce, which has a bit of heat, so if you like it spicier, add pepper flakes, or hot sauce.
Irish soda bread: vegetarian
I have made many versions of soda bread before, but this one is the best. It’s moist on the inside and crusty on the outside and I love the raisins and caraway seeds in it.