In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding any tough bits. Pour off and reserve 1/2 cup of the soaking liquid. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion and carrots and
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In a medium bowl, toss the tofu with half of the garlic, the chiles, thyme and 2 teaspoons of salt. Cover and refrigerate the tofu for at least 30 minutes or overnight. Meanwhile, in a large saucepan, heat the olive oil until shimmering. Add the onion, the remaining garlic and a generous pinch of salt
Photo by Lorraine Fina Stevenski Prep time 1 hour 30 minutes Cook time 20 minutes Serves 16 Author Notes The inspiration for this recipe is the classic Detroit style deep dish pizza. Classic to this pizza is Wisconsin brick cheese on the bottom and uncooked tomato sauce on the top. The dough is usually mixed
Serves 8-10 Author Notes Passover is always a challenge for me. As a vegetarian I depend on my grains, pastas, rice and legumes, but for one week a year, I do without. But, that doesn’t mean food can’t be delicious, fulfilling and fun! This Potato Lasagna, or “Po-sagna,” uses thin layers of potato instead of
Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10
Photo by James Ransom Prep time 15 minutes Cook time 15 minutes Serves 4 to 6 Test Kitchen-Approved Ingredients 2 tablespoons olive oil 1 large yellow onion, finely chopped 1 pinch fine-grain sea salt, to taste 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained 4 cups vegetable broth 2 cloves
Cook Mode (Keep screen awake) Ingredients 1 cup barley 1/4 cup extra-virgin olive oil 12 ounces shiitake mushrooms, stemmed and thinly sliced 5 shallots, thinly sliced (2 cups) 2 tablespoons fresh lemon juice Salt Pepper Sliced scallions, for garnish Directions In a large saucepan of boiling water, cook the barley until tender, about 30 minutes.
Emily Hawkes for The Spruce Chana masala with chickpeas (garbanzo beans) and spinach is a vegetarian and vegan variation of a traditional and popular Indian food dish. Simple Indian vegetarian recipes such as this one make it so easy to have a home-cooked Indian meal with very little effort. Pair it with rice or an
