Category Archives: vegan/vegetarian This is the best guacamole ever, and it is so simple! 2 Ripe Avocados- the best are the dark, thick skinned type; I prefer HAAS 1/2 Tomato seeds removed 1 Clove Garlic put in a press, or minced very fine 1/2 Sweet Onion diced very small Juice of 1/2 Lime 3 TBL chopped cilantro Salt […] The elastic consistency of Aligot is in part from the cheese, and also from the starch of the potatoes. The very thing you want to avoid when making smooth mashed potatoes—over whipping— is what makes these potatoes so stretchy. Over-whipping regular mashed potatoes will yield a gummy rather than silky texture, but with Aligot you […]  Adapted from Alton Brown Makes 6 servings 12 Ounces Wide Egg Noodles 4 Portabella Mushrooms 8 Ounces White Mushrooms 1 Bunch Scallions 1 Cup Sour Cream 4 Ounces Fresh Goat Cheese, crumbled 4 Tbl Butter 1Tbl Flour 16 Ounces Beef Broth Salt and Pepper Slice mushrooms Slice scallions separating the white and green parts into […] Mashed saffron cauliflower is the kind of side dish you can serve for company, and easy enough to make any weeknight for dinner. Serves Four 1 head Cauliflower cut into florets core removed (please don’t buy pre-cut) 4 Cups Chicken or Vegetable Broth 1 Pinch of Threads of Saffron 3 TBL Butter or Olive Oil Salt […] This white bean and artichoke dip will take you about 5 minutes to make and it’d delicious, healthy and a perfect alternate to hummus! I’m always looking for new dips, and though I love creamy dips, this one is great with Italian themed appetizers. You can add a can of tuna and use it to […] |
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