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from The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition

I’ve been making this for quite a while. I use moong dal for the split peas and also increase spices. I find it useful when I run out of my homemade chicken stock, and often u...

from The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition

This is a very special pizza; easy to make and delicious. I made it for a very special lunch with my grandmother, Mom, and a good friend and everyone liked it. A very differen...

from The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition

A simple recipe that has you sauteeing the vegetables, then adding spices, then stirring into the rice. I do tend to use brown rice for this since it seems to stand up to the...

from The New Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition

This carrot salad is excellent and very adaptable. I use a bit less coconut, a sharp tasting apple, and less orange juice and currants. I also vary the nuts. The sharpness of...

from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook

For a light lunch on Canada day (today) we decided on this dish. There is so much lettuce from the garden right now and this was an excellent way to use it. I made the dressin...

from Smitten Kitchen

This is an amazing bread recipe based on Peter Reinhart’s Struan bread. I have made this many times; mix in bread machine, refrigerate overnight, then form and bake the next d...