I've been thinking about how to introduce this salad to you guys for over a week. I've been trying to think of proper metaphors and witty jokes, but all to no avail. Womp, womp... I'm just going to have to be straight with you and tell you that this is one of the best salads I've ever made or tasted, and that I really strongly urge you to make it. Beans are an incredible source of nutrition: They are particularly high in protein and iron, which makes them an excellent substitute for animal meat. They are also very high in fiber, which aids digestion, has been proven . . .
Pho is a Vietnamese noodle soup that consists of a savory broth, long thin noodles, meat (usually beef or chicken) and sometimes leafy greens. It’s comforting, delicious, and everything else you’d want a hot bowl of something to be. Since I’ve been experimenting with vegetarian and vegan dishes lately, I recalled the vegan mushroom pho Rene and I shared at Bunker and decided to recreate it at home. There’s really not much to this pho recipe; it’s just making a vegetable broth, sautéing onions and boiling noodles. Of course you will not get the same silky, savory . . .
For this installation of my Sandwich of the Month series, I wanted to keep it light and corpse-free (i.e. vegetarian). Eggplant and mushrooms are the heartiest of all vegetables, and since last month's edition featured baby portabellas, it was time to showcase our good friend the eggplant. If you've ever cooked this lovely purple vegetable, you know how quickly and greedily it absorbs oil, which I decided to forgo by grilling it instead. Next, I thought of pickled onions for crunch, dill for earthiness, and the mild but easy-melting mozzarella for the necessary . . .
We all have that sad, lonely, dejected bag of peas in the freezer, right? They're right next to that half-empty pint of rainbow sorbet from two summers ago. We buy the peas with good intent but somehow the damn things always get overshadowed by pasta, chicken or even canned tuna - basically any other kitchen staple that's not peas. As far as I'm concerned, their only real purpose is as an ice pack, for handsome men like Ryan Gosling who happen to have been punched in the face. I mean, we could just add them to our soups, stews, rice, etc. but we forget they're even . . .
I'm not gonna bore you with the story of how I came up with this recipe or go on and on about how easy it is to make. I'm also not gonna tell you that tomatoes and basil are a fail-proof flavor combo (duh) or that chick peas boast quite an impressive nutrition panel. I will, however, tell you that chick peas make this sauce sinfully rich without any help from our good friends butter and heavy cream. And, I will also gonna strongly suggest that you make it. ASAP. (Yield: 4-6 servings) Ingredients: 3 tbsp extra virgin olive oil 3 garlic cloves, thinly . . .