Vegetarian Tortilla Soup
June 19, 2008 | by Heidi | Filed under Soup Recipes, Vegetarian Recipes
This is my take on tortilla soup - a full-bodied, spicy vegetarian broth envelops a nest of baked tortilla matchsticks. Tiny roasted tomatoes along with a bit of goat cheese lend tang and texture, and flecks of sun-dried tomatoes bring depth and richness to each bowl. Many tortilla soup recipes call for egregious amounts of shredded cheese, but I've found that a bit crumbled goat cheese lends just the right amount of creaminess, without throwing everything out of whack nutritionally.
There are a thousand ways you can remix this recipe based on your personal preferences or what looks good at your local markets. If I'm after a one dish meal, I'll add some grilled (or smoked) tofu, or a poached egg. If I feel I need greens as well, I'll toss in some shredded chard or spinach. For a more...
Continue reading Vegetarian Tortilla Soup and recipe...
Banana Chip Cookies
June 15, 2008 | by Heidi | Filed under Baked Goods Recipes, Chocolate Recipes, Cookie Recipes, Dessert Recipes
Riffing on one of my favorite cookie doughs, the one I use in SNC for the mesquite flour chocolate chip cookies, these decadent cookies get plenty of flavor and crunch from toasted walnuts and chopped banana chips. I have to admit, it was hard for me to resist adding even more ingredients (coconut, ground espresso, and on and on), but I fought the urge, and stopped short after the chocolate chips, oh and the wheat germ. Essentially I was on a bender in the bin section at the grocery store and these cookies were the result.
This is what your dough should look like just before you drop and bake the cookies. If you don't like banana chips leave them out, same goes for the nuts - or swap in something more to your liking...
Continue reading Banana Chip Cookies and recipe...
Spring Panzanella
June 12, 2008 | by Heidi | Filed under Heidi's Favorites, Quick Recipes, Salad Recipes, Vegan Recipes, Vegetarian Recipes
I wasn't going to run this Spring Panzanella recipe. It sounded like some of you were suffering from pea and asparagus fatigue, so I planned on saving it for next year, or just keeping it to myself. But after seeing mountains of peas at the Union Square Farmer's Market in New York City on Saturday morning I changed my mind. Here it is, one last pea and asparagus recipe, before it's too late and we run headlong into summer. I used herbs from my container garden (more about that ongoing saga later), and fresh peas, asparagus, and greens from the farmers' market. The thing that makes this recipe great is that you don't need to make up a separate dressing, flavorful pan juices from cooking the greens do the job nicely without any extra effort.
For those of you interested in my...
Continue reading Spring Panzanella and recipe...
Never miss a recipe!
Enter your email address to subscribe to 101 Cookbooks via email:
Recently on 101 Cookbooks
