Jamie Oliver’s Vegetable Bolognese

This has become one of my favorite vegetarian dishes, vegan if you skip the shredded parmesan cheese. There is so much flavor from this rather simple recipe. It only takes about 40 minutes to prepare from start to table. The porcini mushrooms, red wine, fresh herbs and breadcrumbs add so much enjoyment to each bite. I discovered this recipe months after I did my review of six meal delivery services. [&hellip

One-Pot Creamy Spinach and Lentils

Lentils are a personal favorite in my vegan and vegetarian cooking. I tend to save a lot of recipes that use them on my Pinterest Mostly Vegetarian board (you can follow me on Pinterest here.) A recent save is this lentil and spinach dish I made last week. It’s pretty easy to prepare and can be done after work, since it only takes about 30 minutes or less to prepare. [&hellip

Abundance Bowl

  We often take a long drive out to Ojai on Sundays to get out of the city and to experience one of our favorite Farmers’ Markets. There is a great selection of organic fruits and vegetables plus some great cheese vendors, but it’s more about the experience.  An experience of driving through the hills to eventually spend an afternoon enjoying the market and park in the center of town. [&hellip

Swiss Chard, White Bean and Lentil Bake

Since adding vegetarian to about half our weekly meals several years ago, I have come to appreciate a casserole or in this case a “bake.”  There’s really no difference.  Combine a bunch of complimentary ingredients and top with some cheese.  So much right. This dish can be altered by switching out lentils with couscous or quinoa.  Or you can replace swiss chard with any other green like spinach or kale. [&hellip

Carrot, Parsnip and Lentil Casserole #SundaySupper

This is what I was going to make for last week’s #SundaySupper theme celebrating the One Year Anniversary of what “Family Foodie” Isabel started out as a friendly twitter conversation talking about what people were cooking on Sunday evenings. I loved the early chats, since Sunday was a guaranteed day I’d be in the kitchen when the weekend came to a close. See our family eats mostly home cooked meals. [&hellip

Root Vegetables and Lentils in Mustard Sauce

This is an adaptation of a recipe I posted before: Lentils with Turnip, Leeks and Carrots. I made a few edits since I’m still doing my series on “Hotel Home Cooking.” Much of the original recipe was followed; however, I lacked cloves and red wine vinegar plus I had some yellow zucchini that I added to the carrots, leeks, and garlic. The final result isn’t that attractive. Fortunately, the flavors [&hellip

Lentils with Turnip, Leek, and Carrots

This dish is adapted from a recipe found on Barefoot Contessa’s website. Last week a friend shared how she made the original version along with some grilled salmon.  I love lentils and had been looking for something new to do with them. Plus I really like the use of a turnip, which is a neglected yet delicious vegetable. I served this dish as a main course and added some sautéed bok choy [&hellip

Lentil and Cauliflower Curry Stacks

The flavors in this dish make up for its lack of beauty in presentation. The yellow curry with cinnamon really brings the dish to life. If you don’t want to use Pappadums (a crisp Indian flatbread), you can also use the lentil mixture to fill a piecrust with for a vegetarian Indian Pie. Or you could make pastry stuff turnovers with the mixture too. Lastly, if you want to make [&hellip

Lentil and Rice with Garlicky Kale

We are trying to add more vegetarian dishes to our weekly dinner menu. I’m finding a lot of rice and lentil dishes are a great way to do something other than the typical vegetarian pasta dish for a reluctant vegetarian. Here is a recipe I modified quite a bit from an article in Men’s Journal magazine. I go pretty light on salt and pepper while cooking. If you like a [&hellip