Three elements make up this lovely, versatile dish. Creamy polenta, silky, sautéd greens and a crispy fried egg. The greens can be whatever you wish, and with all the spring greens out, why not try something new? Almost any green is wonderful sautéd with garlic, a little chili and salty anchovies. If you want more crunch you can cook the greens on a higher heat and blacken the edges a bit. Keep reading
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
This is a recipe from my first cookbook, From Scratch, and I still crave it in the winter. It’s creamy, spicy and delightfully different from your standard bowl of chili. Cauliflower and white beans make up the bulk of it and they both soak up a ton of great flavor. My friends used to beg me to make this, vegetarian or not. However, if the idea of veggie chili doesn’t sound so hot to you, you could try it with chicken or pork. Keep reading
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
You were looking for another Thanksgiving recipe, right? I’m pretty sure there aren’t NEARLY enough of those around, so I thought I’d take it upon myself to help you guys out. Good thing I’m here or breakfast would be impossible, children would cry, it would be a mess. I give you, pumpkin cinnamon rolls (or as we say in Canada, pumpkin cinnamon buns)! Keep reading
