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I made a delicious vegan dinner tonight! Wild mushrooms, kale, roasted tomatoes, and broccolini sauteed in olive oil and garlic.  Served on top of polenta. I haven't cooked much with polenta, so it was fun building a meal around it. Edit: Giant images
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| # ¿ Jan 11, 2012 02:36 |
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| # ¿ May 23, 2013 07:51 |
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I made dino.'s Demonic Mushrooms (mushroom caps stuffed with MORE mushroom, black olives, jalapeņos, and thyme) for a Midwestern Easter family dinner today. They were too spicy for everyone else, but me and the supposedly "picky" 19-month-old loved them. 
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| # ¿ Apr 9, 2012 00:09 |
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dino. posted:Glad they came out well, Tig. Puppy's midwestern family tends to balk at the spiciness, but it's perfectly fine for his 80+ year old great aunt. Thanks for the recipe. I'm sorry for being dumb and not thinking to check your cookbook, which is awesome. Tonight, I am making Basic Spiced Broccoli, Pakora, and the Basic Kale Soup. I can't wait to get a food processor to make your hummus, as well as have more evenly-chopped mushroom filling.
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| # ¿ Apr 9, 2012 19:28 |
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tagelthebagel posted:Any starting tips or advice on how to get me off cooking from what others have done any start being more of an independent in the kitchen? I don't even know if that is the right question to be asking either. Any words on my predicament? Anyone else go through the same things? http://www.amazon.com/The-Flavor-Bi...37953926&sr=8-1 I think The Flavor Bible is a great resource for exactly this. It lists tons of ingredients, then what flavors/types of cuisine are compatible. You can mix and match, try new combinations with some guidance. This book helped me break out of rigid recipe structure. It's more of a formulaic way of cooking, so maybe it would appeal to your math background?
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| # ¿ May 25, 2012 13:54 |
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