Adapted from Rees, N.  “Dinner for two”.  Vegetarian times. February 2010: Issue 374, Vol. 36 #3.  p 30. My comment: This is a nice adaptation of what I’ve eaten in Indian restaurants. The curry can be your own concoction — the hotter the better as far as I’m concerned. And one other change I’d advise:…

Adapted from Moosewood Collaborative. Moosewood restaurant cooks at home. (1994). New York: Simon and Schuster. p 172-173. Water, about 2 quarts, for boiling orzo 2 garlic cloves, minced 1 1/2 cups chopped onion 3 TBSP olive oil About 2 cups diced carrots 1 red or green pepper 1/2 cup orzo* (original recipe calls for 1…

Adapted from Whole Foods Market recipe database. Quinoa with Balsamic Roasted Mushrooms. Downloaded from the web 12/29/2010. Ingredients: 1/4 cup balsamic vinegar 2 tsp Dijon mustard 1 small pear, peeled and cored (cut into chunks) 1 halved garlic clove 2 pounds of portobello mushrooms. Remove stem and take off the gills. 1 cup red (or…

Adapted from Whole Foods Market. Collards with lentils, tomatoes and Indian spices. Downloaded from the web on December 29, 2010. Ingredients 1 medium onion, chopped 4 cloves of garlic, sliced 2 tsp garam marsala 1 15-oz. can diced tomatoes 1 bunch of collard greens, remove thick stems and slice the leaves into 1 inch strips…

Cauliflower Paprikash Adapted from Moosewood Collaborative. Moosewood restaurant cooks at home. (1994). New York: Simon & Shuster.  p 202. 1 medium onion, finely chopped (about 1 cup) 1 red or green pepper, finally chopped (about 1 cup) 3 Tbsp vegetable oil 2 Tbsp sweet paprika 1/2 cup dry sherry 1/2 cup water 10 ounces mushrooms,…