#vegetarian

Vegetarian Chili

It's a slightly modified version of the chili recipe Adam Ragusea posted on his YouTube channel . I cook it every other week and it works perfectly both as a main or a side dish. When I first started cooking it, my daughter would request it over and over again, so it even became a meme within our family. 400 grams of canned kidney beans 400 grams of canned tomato pulp 3 large bell peppers 3 celery sticks 1 large onion 1 tablespoon of sugar 20 grams of dark chocolate 1 tablespoon of Worcestershire sauce Seasoning (salt, pepper, paprika, ...) 1 tablespoon of olive oil These are the basic ingredi

Dmitry Dolzhenko · EN

cucumber salad with sesame and rice vinegar

It is an error that needs correcting that in the near-20 years of plugging recipes into this url, only a few truly star cucumbers — and highly unrepresentative too, given that we are probably eating some format of cucumbers at half the nights of the week with dinner, and snacking on them throughout all of the other days. Crunchy, cold, hydrating, inexpensive, and taking well to any region of ingredients you wish to apply, I don’t need to sell you on their appeal, especially as we slog through our n th heat wave of the summer. I suspect that the lack of cucumber representation in the archives h

smitten kitchen · EN

Pumpkin Pancakes

These pumpkin pancakes are my favorite breakfast to make on a cool fall weekend morning. They’re packed with cozy fall flavor—from pumpkin puree, of course, but also from warm spices like ginger, nutmeg, and cinnamon. They have a delicious fluffy texture, and they’re easy to make with simple ingredients that you probably have in your pantry already. This pumpkin pancakes recipe works with fresh pumpkin puree, but most often, I make it with canned. I call for just 1/2 cup—enough to make the pancakes moist and flavorful without making them dense—so you’ll have a little more than a cup left [&hel

Love and Lemons · EN