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Recipes I've Shared:
This recipe is a combination of two other recipes to make our own original.
Adapted from a recipe on The First Mess
This is a recipe is adapted from 101cookbooks.com
adapted from a recipe from Sprouted Kitchen.
adapted from 101cookbooks.com
adapted from a recipe on 101cookbooks. Need to give credit where credit is due.
this is the tomato sauce we make for everything. We find it much better than anything you can but at a store.
adapted from the recipe from Super Natural Cooking.
adapted from a 1998 La Cucina Italiana magazine recipe
this recipe is adapted from 101cookbooks.com. I used dark chocolate chips, but you can use whatever you want. We did ours in a bundt pan and it make it look a little fancier.
this recipe is just for myself for my own tracking (and a few friends) that is why there isn't any instructions. Sorry.
this is a recipe from Made In Italy from Giorgio Locatelli. This is not a fast recipe although I did freeze half the recipe the first time and used it a few months later and it dried out the mixture a big and cut the 12 hours down to 2 or three to get a decent "skin" on the cookies.
Adapted from the cookbook Mediterranean Harvest. This is based on a recipe out of North Africa
This recipe is adapted from 101cookbooks.com
It is a nice, flavourful mac and cheese that is light on the cheese.
This recipe has been adapted from one found in Mediterranean Harvest cookbook. It is a Tunisian inspired dish.
This recipe is more a Greek dish than an Italian one. It is a great summer dish. It has been adapted from a recipe found in the cookbook Mediterranean Harvest.
From the Heidi's new cookbook Super Natural Every Day.
This soup is so very good on a chilly spring afternoon. The flavors of lemon combined with fresh mint make the soup taste bright and snappy, and then the savory broth is there to warm the soul. From the Kitchn.com
Adapted from 101cookbooks.com Great, simple, fast recipe. You can toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles) or smoked paprika....more or less depending on how spicy you like your food.
There are quite a few versions of this recipe on here, but here is the one we make. Adapted from Chow Vegan website.
adapted from the refresh cookbook.
The recipe says it makes 4 servings but we got at least 6 servings out of it that is what this recipe is calculated as. We served it with some quinoa and it was great. http://simplyrecipes.com/recipes/chickpea_
This recipe is a cupboard cleaner. I really just used what I had on hand, so feel free to add whatever veggies you want.
This was a combo of things we had in the cupboard and fridge. Turned out quite well. Ends up being more of a stew than a soup.
A good use of quinoa for anyone unsure of what to use it for.
From 101cookbooks: I typically seek out "early" carrots with the bushy green tops still on. The leaves should be fresh and not wilted, and the carrots should have vibrant color. If they feel rubbery, pass on them. I pass on bagged carrots or the big, woody ones - the early carrots often have a much sweeter flavor.
from thekitchn.com. Great site by the way.
Found on the Rachel Eats food blog and changed a bit. There was a lot of butter and whole milk in the original recipe to make the mashed potatoes but you can substitute anyway you like. Use olive oil, stock, etc.
found at http://vegetarian.about.com/od/vegancookie
I found this recipe on the Rachel Eats blog who got it from the cookbook, Elizabeth David’s Italian food.
This recipe is adapted from thekitchn.com. You can use any nut you have on hand. I actually used almonds, and toasted them first.
Kale Soup over Garlic Toasted Bread, or Zuppa di Cavolo Nero su Fette di Pane all'Aglio: Tuscany is well known for bread soups, in particular the minestra di pane that's common in the center of the region during the winter months, and its cousin, ribollita, which one makes by reheating one's minestra di pane the next day. This soup is instead from Versilia, the coastal region north of the Arno, and involves considerably more garlic than one encounters inland.
This is a great fall recipe and a nice alternative to arborio. It makes 4 as a side or 2 as a main. It is quite filling though.
This recipe is adapted from Refresh cookbook.
These are some of my favourite cookies but they aren't that great for you. But what cookies are? Any suggestions would be welcome in the comments.
Great, hearty, warm breakfast.
A great simple recipe for a high protein soup. In a rare instance of fussiness, she ended up pushing this soup through a strainer to smooth it out a touch. Totally not necessary, but an option if you're up for it. You can also finish this version with a drizzle of toasted sesame oil, fried shallots, and crushed, toasted peanuts
From British Seasonal Food by Mark Hix. Bubble and squeak needn't be just for using up wintry leftovers. In fact I'm much more likely to cook the green veg and potatoes from scratch at any time of the year. The dish is so good with grilled meats; it also makes a delicious breakfast, brunch or lightish lunch.
Peas and beans – broad, runner and bobby beans – are chopped up with leftover or freshly cooked new potatoes, along with some spring or summer greens, spring onions and green herbs, then pan-fried as patties.
This is Skye Gyngell's recipe that appeared in the Guardian Vegetarian Recipe Special. This would make a great lunch and could be make smaller as an appetizer/party snack.
A delicious new spin on vegetarian lasagna with potatoes and tofu. From the recipes at the Runner's World website.
This is an adapted recipe from 101cookbooks.com
From Runners World recipes. It is a good vegetarian dinner for runners.
This recipe is adapted from the one found at Runner's World website. It is a great vegetarian recipe for anyone running or otherwise.
from the Fresh cookbook "refresh"
The best scrambled egg substitute I have had so far. You can roll this mixture into a tortilla wrap like a burrito or eat it on it's own with some toast.
Also, the instructions here are for steaming the dumplings, but I also had success pan-frying them in just enough olive oil to cover the bottom of the skillet. Cover and cook in a single layer until the bottoms are deeply golden, flip using a metal spatula, cover and cook until the other side is browned.
from "The Big Book of Vegetarian"
A great recipe for pancakes when you happen to be missing some eggs.
from weight watchers New Complete Cookbook.
from The Fitness Food Cookbook
from Refresh cookbook
adapted from Cook Vegetarian Magazine.
adapted from 101cookbooks.com
Adapted from 101cookbooks.com
This some of the best chili I have ever made/eaten.
from the Rebar cookbook. Was quite tasty.
From "Made in Italy" by Giorgio Locatelli
Adapted from "The Big Book of Vegetarian"
Adapted from "Vegetarian Supercook"
A great healthier replacement for Mashed Potatoes.
Adapted from "Vegetarian Supercook" by Rose Elliot
From "Vegetarian Supercook" by Rose Elliot
Recipes I've Rated:
- Farmer's Lunch Sandwiches
- Roasted Cauliflower Risotto
- Carrot Cake Pancakes
- Red Lentil and Pinto Bean Loaf
- Leblebi - Tunisian Chickpea Breakfast Soup
- Pineapple Flax Pancakes
- Weeknight Curry
- Quinoa, Leek, Broccoli and Corn Chowder
- Vegetarian Split Pea Soup
- Pasta with Roasted Cauliflower, Chickpeas and Tofu
- Homemade Vegetable Bouillon
- Squash Risotto
- Tuscan Bean and Barley Soup with Kale and Winter Squash
- Faux Pho
- Kale Salad
- Hearty Bean, Leafy Greens & Vermicelli Soup
- Summer Salad
- Chipotle Sausage Macaroni and Cheese
- Cauliflower and Soy Sausage Casserole
- Mushroom Rice Bowl
- House Potato Salad
- Tahini Dressing
- Chickpea Noodle Soup
- Spinach and Mushroom Miso Soup
- Marinated Tofu Cubes
- Cleanout the Cupboard Trail Mix
- 10 Minute Banana Bread
- Wheat Berry Soup with White Beans and Rosemary
- Black Bean Soup
- Frying Pan Pizza
- Slow Cooker Bean Enchiladas
- Vegetarian Cassoulet
- Minestrone with Arborio Rice
- Pasta con Lenticchie (Pasta with Lentils)
- Chickpea of the Sea Filling
- Whole Wheat Oatmeal Cinnamon Waffles
- Kale, Mushroom and Olive Oil Mashed Potatoes
- Grainy Seed Bread
- Pumpernickel Bread
- Wild Rice Pancakes with Nectarines
- Spiced Tomato Gratin
- Ten Minute Couscous Soup
- Giant Chipotle White Beans
- Sweet Potato, Smoked Gouda, Roasted Garlic Pierogi
- Grilled Tofu and Soba Noodles
- Gringo Re-Fried Beans
- Pupusas de Frijoles Refritos
- Tofu Burgers
- Tomato and Corn Risotto
- Clear the Pantry Saute
- Low Fat Jam Muffins
- Rye Bread
- Red Lentil Dal
- Spicy Oven Roast Chickpeas
- Beet and Wheat berry Salad with Beet Greens
- Five Bean Salad
- Honey Toasted Granola - Version 2
- Raspberry Oat Bars
- Vegetarian Red Beans and Rice
- Roasted Garlic and Rosemary White Bean Dip
- Giant Chipotle White Beans - Version 2
- Sweet and Spicy Black Bean Soup
- Cracked Wheat Pilaf
- Vegetarian Shipwreck Casserole
- Smoked Tofu and Bean Burgers
- Quinoa Corn Salad
- Baja Baked Black Beans
- Kemp's Black Beans
- Cabbage and Rice Soup
- Pan Fried Corona Beans and Kale
- Low-Fat Minestrone
- Peppered Pasta
- Tricolor Bean Salad
- French Leafy Buns
- Potato Peppers
- International Confetti Rice
- Chip and Salsa Soup
- Savoury Sandwiches
- Curly Pasta Salad
- Creamy Wild Rice Soup with Sweet Potato Croutons
- Mexican Bean Burritos
- Warm and Nutty Quinoa
- Leek and Golden Potato Soup
- Chimayo Chile Popcorn
- Baked Beans
- Squash and Carrot Soup
- Southwestern Corn and Black Bean Salad
- Delicious Quinoa Big Bowl
- Honey toasted granola
- Sicilian Broccoli and Cauliflower Pasta