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Leeks are a wonderful vegetable, but they required a fair amount of preparation before they can be used. Here are some tips on cleaning and preparing leeks.
Cheese plates can be simple or elaborate, with dozens of different cheeses or just a few. There’s no one right way to make a cheese plate, but these guidelines can help you put together a cheese plate you and your guests will never forget.
Crêpes can be wrapped around just about anything to turn it into an elegant meal, or just folded and topped with something yummy. Try some of these fillings and toppings, or experiment to invent your own.
Difficulty level: Medium For many recipes, tomatoes can be cooked with their skins and seeds, but there are some, especially certain tomato sauce recipes, which turn out better if the tomatoes have been peeled and seeded – this results in a smoother, more easily digestible sauce. Try these easy steps for peeling and seeding tomatoes. [...]
Firm and extra firm tofu are packed in water for freshness, but when you use tofu, you want to get as much liquid out as possible so that your marinade or sauce can be absorbed instead.
Pumpkins are a key ingredient in some wonderful recipes, notably pumpkin pie and pumpkin soup – not to mention jack-o’lanterns – but what can you do with the seeds? Roast ‘em!
Asparagus is a rather delicate vegetable, and steaming it correctly so that that stalks are done but the tips aren’t soggy can be a real challenge. Here are two tried-and-tested techniques for perfectly-steamed asparagus without a steaming basket.
Sometimes you can boil a sauce or soup long enough to obtain the perfect thickness, but that’s not necessarily efficient or nutritious, so here are some easy ways to thicken without cooking for an extra hour.
Omelettes are very flexible – you can eat them plain or with anywhere from one to a dozen ingredients. Here are some possible additions and toppings for interesting omelettes.
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Laura K. Lawless
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