These veggie burgers are easy to make, have infinite variations, and are delicious — far superior than any store bought option and far more nutritious too. This is based on Mark Bittman's recipe from How to Cook Everything Vegetarian. He recommends either pan frying them or baking them but having tried both methods, I found baking them was easier, less messy, and helped with holding the burgers together. I highly recommend these! Best of all you can make a double batch and freeze half of the patties before cooking so you've prepped two dinners at once. Serve them with baked sweet potato wedges and a green salad.Read More
A hearty and nutritious soup, this recipe has infinite variations. Here's one to get you started — once you understand the basics of making your own soups you can create them with whatever you have on hand. This one came about after a trip to the farmer's market and contains many winter vegetables with some shaved Parmigiano Reggiano on top. For the stock, I used my Vegetable Scrap Mineral Broth.