Herbivoracious – Vegetarian Recipe Blog – Easy Vegetarian Recipes, Vegetarian Cookbook, Kosher Recipes, Meatless Recipes

I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed the pressed tofu in my skillet and rummaged around in the fridge to see what would could join the …

Things this soup will not do: Win any beauty contests.

Things this soup will do: Warm you to your core on a cold day. Nourish you. Fill your belly. Leave you with an abiding sense of contentment. Wash and fold your clothes.

This is a tradeoff I can live with.

I haven’t been completely sold on the farro …

I ran into a vegetable I'd never seen before at a farm stand in Kawaihae on the Big Island of Hawaii, in the middle of a preposterous but amusing adventure that involved driving back and forth over the same stretch of coast approximately seventy-three times. These pods were about 8 inches long, with ruffled leaves, somewhat …

Our local farmer's market had bunches of the most beautiful, pale white baby turnips. When I get produce this good, I like to showcase it by using every edible part.

For this salad, I cooked the turnips themselves sous vide with butter, lemon juice and garlic, then sliced them in half around the equator so that …

I'm really enjoying this theme of using simple but fantastic ingredients and doing almost nothing to them. Much like the shaved summer squash salad of a few weeks ago, these perfectly ripe figs were spectacular with a bare minimum of manipulation. I think I would like to do a whole dinner party where every course …

What if you picked the very best things from the last of your garden, or the farmer's market, and just barely manipulated them?

This is one of my favorite ways to enjoy produce at its peak. I thinly shaved the summer squash, cucumber and Parmigiano-Reggiano with a vegetable peeler, quickly blanched the carrots so their texture …

It is still early season at our farmer’s markets in the Northwest. The booths aren’t full yet, but I enjoy the challenge of figuring out what to make with a limited palette. Small, super-sweet carrots and radishes in every color are two of the items that caught my eye this week.

When I think of salads, …

I’d been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our garden. My first thought was to glaze them in butter with shallots and preserved lemon. Then the whole plan changed when I was walking past our co-op and spotted a huge bin of beautiful local chanterelles.

Sometimes …

Salad of Puntarelle, Tiny Potatoes and Teleme

Sarina and I both fell in love from afar with these tiny little potatoes from Olsen Farms. We spotted them from a few booths away at the farmer's market, and even though we have several rows of potatoes growing at home, we had to have them. I know it …

Everything but the salt and olive oil was local on this one. Purple Viking potatoes and Purple Cherokee tomatoes from our backyard, chili de arbol from Alvarez farm, onions from the farmer's market, and crowned with eggs from my friend Dan's backyard chickens.

This was so good I made it for dinner two nights in …