A nice variation on scalloped potatoes. To provide flavour beyond pepper and salt, I enhanced the recipe in the following ways: added rosemary to the cooking water for the potatoes, added a pinch each of garlic powder and cayenne pepper along with pepper and salt to the main dish and the cottage cheese topping. I think my main problem was too many potatoes (I used four and three would have been adequate) without increasing the amounts of shredded cheese and cottage cheese topping as well.
Source: Diet for a Small Planet
Date tried: August 14, 2013
Yield: As many as you like
Time needed: time to cook filling of choice
This is an idea for a buffet-style lunch. Set out a basket of pita bread, tortillas or rolls and a platter of veggie burgers from the list below. Add options of toppings, seasonings and dressing and let everyone make their own sandwich. For my own lunch today I put Homemade Tofu Burgers on naan bread topped with tomato slices, Homemade Curry Powder, toasted sunflower seeds and a homemade vinaigrette dressing.
Prior preparation needed
Cook kidney beans if starting with dry beans rather than canned.
A rather unusual bean salad as it calls for only one kind of beans, not a combination for colour contrast. No doubt this helps it live up to its name. It is quick to put together provided some ingredients are prepared ahead of time. And it also needs time to chill. So although prep time is minimal, it can stretch over much of a day.
Source: The Recipe of Love
Date: December 11, 2017
Yield: 8-10 servings
Time needed: 1 hour
This is truly a lovely soup, especially on a cold day. If you don’t have a very large soup pot, you may have to cut the recipe in half to fit whatever pot is available. If you have no spiced butter on hand, make some a day or two before making the soup. (Recipe below)
Source: Ecological Cooking
Date: December 7, 2017
Yield: 4 servings
Time needed: about 30 minutes
This is quite a mild curry and some may prefer to add (as I did) some hot curry powder, cayenne and/or chili powder. But once seasoned to your taste, it is a very good vegan curry. I quite enjoyed it.
Another change I made was to increase the oil to 2 Tbsp. so there would be enough to absorb the flour when making the sauce. If the sauce is still too thick, add more milk until the consistency is to your taste.
I would also recommend adding seasonings with the flour (and before adding the milk) for the best flavour.
I have never come across a dip like this and I am still not sure if I love it or hate it. It is an insight on how to make a dip without sour cream. Most of the time goes into prepping the vegetables for the food processor. Once everything is peeled, quartered, crushed, chopped, and grated, it takes only a few minutes to combine. But remember to allow an hour to chill the finished product before serving.