I love writing, fresh vegetarian dishes and basset hounds who eat the leftovers if there are any.
Thanks, I will use half a teaspoon and add more lime and salt to balance. I’ve never made tofu like this before and I can’t wait to try it this evening. I thought I’d make taco sliders (tiny corn tortillas) for this recipe.
What a great recipe; it’s exactly what I needed. Something new for asparagus with a recipe that uses turmeric. Do you think it would alter the taste if I used an entire teaspoon of turmeric? It’s the components of the tumeric I’m after. I love anything with asparagus. Thanks!
I love your suggestions here, Deborah. I’m getting some radishes at the market next week and I’m going to try your soup recipe. I recently used radish greens in guacamole. I steamed the greens then pureed them with chopped spring onions, and when they cooled I mashed them with avocado and added lemon, salt and pepper to taste.
I have to tell you Deborah that have made this soup twice and it has never made it to the risotto becauseI love the soup too much. I’ve been making my own mushroom stock with shiitake mushroom stems, onions, garlic, carrot and celery bits. What I love about Vegetarian Cooking for Everyone is all the ideas it generates in my own kitchen. Can’t wait for the updated version. Next time I hope to make the risotto!
debra daniels-zeller has not yet posted.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything