Whitney Donohue

I may have mentioned that I checked Veganomicon out from the library. This is definitely a book that I want to own, however, so it is now on my wishlist. I’ve cooked (my version of) two recipes from it, and I love it. Great inspiration! I am sure the recipes are fine just as they are–I just can’t seem to cook that way. It is very unusual for me to follow a recipe precisely (except when baking–that is imperative, although there are places there as well for creativity). Anyway, this is my version of Isa’s Cauliflower and Mushroom Pot Pie with Black Olive (Biscuit) Crust. Mushroom, Leek, & Cauliflower Pot…

Sunday was another one of those days. We were all lazing around the house, and we discovered kinda late that the Awards Ceremony we were attending was refreshments only, not dinner like I thought. I was being lazy and I didn’t want to go to the store, which leads me to that platitude “necessity is the mother of invention”. The Asparagus Pepper Pasta was a hit earlier in the week and I still had asparagus and peppers left, so I revisited the recipe (with a few changes–again, that seems to be how I cook). Asparagus Pepper Pasta Revisited 1 lb asparagues spears 1 orange bell pepper, seeded and cut into…

Thursday was kind of a “its almost the end of the week and we are out of money until tomorrow so shopping is limited to the fridge, pantry, and freezer” day. But I’d purchased asparagus and a 3-pack of colored bell peppers earlier in the week, so it wasn’t too much of a stretch to put this dinner together. Asparagus Pepper Pasta 1 lb asparagus spears 1 yellow bell pepper, seeded and cut into strips 1 head of broccoli, cut into small florets 6 (yes 6!) cloves of garlic, pressed salt and pepper to taste 4 tbsp olive oil 1 lb penne pasta Prepare pasta according to package directions. Cut…

This is totally my go to soup when we need comfort food. The original recipe calls for chicken broth, but I substituted vegetable broth this time and there was no discernible difference in taste. Wahoo! Garbanzo Bean Soup 2 tbsp olive oil 3 garlic cloves, pressed 1 (15 oz) can italian seasoned diced tomatoes 2 (15 oz) cans garbanzo beans, drained 8 oz small shaped pasta (macaroni, shells, etc) 3 (16 oz) cans vegetable stock + 1 can water In a large pan over medium heat, saute garlic in olive oil until golden. Add tomatoes, vegetable stock, and water. Bring to boiling. Add pasta, cook til al dente (about 8…