Cuisine: Vegetarian

Black-Eyed Pea Salad

Eating Black-Eyed Peas on New Year's Day is thought to bring a prosperous year filled with luck. This year we could all use some luck! The black-eyed peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. This Black-Eyed Pea Salad is a delicious way to dress up a can of black-eyed peas!

By Leslie Blythe

Bang Bang Cauliflower

When we're looking for a spicy, flavorful side to brighten up our dinner, I give you Bang Bang Cauliflower. Not only is it quick and easy, but the dish is super adaptable. Not a fan of spice? Go easy on the sriracha and bump up the chili sauce. Hate cilantro (which I do!)? Ditch it in favor of thinly sliced green onions. You can make it your own!

By Leslie Blythe

Cauliflower-Cheese Pie with Grated Potato Crust

This Cauliflower-Cheese Pie with Grated Potato Crust is a recipe from the Moosewood Cookbook by Mollie Katzen, which was written in 1977.  It was listed by the New York Times as one of the top ten best-selling cookbooks of all time. She was a pioneer in vegetarian cuisine. It's very dated and yet right on par with what we all should be thinking about - using simple ingredients to create an interesting and delicious meal.

I brought this cookbook with me when I was a newlywed in London. I always write notations in all my cookbooks and this particular recipe said it was a definite "make again". We have been strictly quarantining in our home this past week and happen to have the ingredients to make this. It had been years since I did, and now I wonder why it took me so long to revisit this.

By Leslie Blythe

Creamed Corn

I grew up in Indiana and the only Creamed Corn I had came out of a can. I suppose it is because it was the '60s when eating out of a can was the thing to do. Anyway, I decided to make my own version of Creamed Corn and it's super easy and WAY better!

By Leslie Blythe

Vegetarian Chopped Liver

I remember when I lived in New York City my friend Barbara made this Vegetarian Chopped Liver. It is frequently served as a Sabbath appetizer in Ashkenazi homes. There are many versions of pareve chopped liver, but this one made of onions, peas, walnuts and hard-boiled eggs is one of the most popular. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.

I use Le Sueur petite, sweet peas, which the company says are so delicate that the only way to maintain their exquisite tenderness from farm to table is in a Le Sueur can. They are from Le Sueur, Minnesota, a valley named in honor of the French explorer Pierre-Charles Le Sueur.

By Leslie Blythe

Roasted Sweet Potatoes with Chipotle Orange Butter

Growing up in the '60s, my mother made canned yams that had 1 pound of butter and 1 pound of brown sugar!!!! Don't get me wrong, I loved it.

Now that I am a grownup, I prefer my sweet potatoes, less sweet and a bit spicy! This recipe for Roasted Sweet Potatoes with Chipotle Orange Butter is from Ina Garten's new cookbook called Modern Comfort Food. I love roasting sweet potatoes. There is a touch of maple syrup, orange juice and some chipotle chile in adobo sauce mixed into the butter. Orange juice brightens up the flavor. It's a winning combination. You can make the butter days ahead. 

By Leslie Blythe

White Bean Dip with Herbs

This White Bean Dip with Herbs is creamy and a nice change from hummus. Cannellini beans are White Kidney Beans, which are a little meatier than Navy or Great Northern beans, they have a nutty, earthy flavor. You can use any white bean for this recipe. Chickpeas, also known as Garbanzo Beans, which are used in hummus, are a bit grainier in texture. The fresh herbs and garlic shine through. You can serve it with vegetables or pita chips.

By Leslie Blythe

Scrambled Eggs with Tomato & Cheese in the Microwave

My brother David called me and said he couldn't find his recipe for Scrambled Eggs with Tomato & Cheese in the Microwave. To be honest, I had never heard of it but, with one eyebrow raised, I managed to find the recipe he likes. It's from Martha Stewart. Who knew she would ever stoop to so low to use a microwave! Here is the beauty of this, you make it, cook it and eat it all in the same little bowl or cup. I think this would be a great way for all the frazzled parents to make breakfast for their kids in the morning before online school. I realize you might have to replace the tomatoes for some cooked bacon or sausage! 

By Leslie Blythe

Baked Ziti

My daughter Grace made this classic Baked Ziti recipe. Unfortunately, I got the photo and recipe, but not the dinner invitation! Her version is vegetarian, but you could add ground beef or sausage if you want. It's kind of a freeform lasagna. It's inexpensive to make, family-friendly and doesn't require all the layering that lasagna does. I can also be made ahead to be ready to pop in the oven later in the day. It looks SO good, maybe she'll bring me some leftovers!

By Leslie Blythe

Tomato, Zucchini, Corn Tart in a Cornmeal Crust

This Tomato, Zucchini, Corn Tart in a Cornmeal Crust is the perfect thing to make if you still have a few tomatoes and zucchini left in your garden. You can actually put any herbs or vegetables you like and make it your own.

By Leslie Blythe