Vegetarian / Vegan Roasted Eggplant and Zucchini Casserole

I made 2 versions of this roasted veggie casserole. Both were tasty, though I think I might be partial to the vegan version in this case. The version with the custard topping came out something like a frittata or a crustless quiche, while the version with the tomatoes and lentils came out like an interesting…

Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts

I was in the mood to stuff portobellos, and I was in the mood for goat cheese, and I always love spinach…. this is the result. They came out delicious. The flavors and textures are sublime… This recipe’s a keeper for me. Ingredients: 8-10 medium-large portobello mushrooms (if your mushrooms are huge, there may only…

Wheatberry and Mushroom Risotto-esque Pilaf

This recipe has been cooking in my head for about a week. It came out pretty good! The texture of the wheatberries is divine, and the flavors blend nicely. I had access to oyster mushrooms and shallots, so I used them, but this dish would definitely still be good using their less fancy cousins. Also,…