Quinoa, Edamame and Basil Salad...

What the Hell? Plant protein power! This is a heaping pile of fiber and protein goodness. Face it, you’re looking a little bloated over there and could use some more fiber in your diet. This simple gem is chewy, nutty, filling and very satisfying. This is great warm or chilled. You could even use this in wraps or pita pockets for portable lunches. What the hell should I drink? A Basil Grapefruit Fizz would go down easy with this. 2 ounces vodka 3 ounces freshly squeezed pink grapefruit juice 2-3 teaspoon simple syrup (equal parts of sugar and water) 3-4 large basil leaves Club soda Directions: Muddle the basil leaves with the simple syrup in the bottom of a tall glass. Add ice, vodka and grapefruit juice. Stir and top with club soda. What the hell should I listen to? Her head’s revolving by the Three O’clock. Sweet, poppy goodness. Quinoa, Edamame and Basil Salad   Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Author: Embrace the Cheese Serves: 4 Ingredients 1 C. quinoa 2 C. vegetable broth 2 C. frozen shelled edamame, thawed 1 Tbls. freshly grated lemon zest 2 Tbls. lemon juice 2 Tbls. extra-virgin olive oil 2 Tbls. chopped fresh basil ½ tsp. salt ½ C. drained and diced jarred roasted red peppers ¼ C. chopped pecans, preferably toasted 6 C. chopped Romaine lettuce Instructions Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly. While the quinoa is toasting, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to...

Corn, Broccoli, Tomato and Cheese Pasties...

What the Hell? Golden, flaky pockets of veggie goodness. Think of them as homemade Hotpockets. Make these and freeze them for future instant hangover, handheld, booze soaking relief. They’re time consuming to make, but totally worth it. If you want to get fancy, serve them with some marinara dipping sauce. These can be made appetizer size or main course size. Appetizer size will yield 32 pasties, main course size will yield 16. What the hell should I drink? A Moscow Mule would be lovely with there. Vodka, good quality ginger beer, a pinch of grated ginger and a big squeeze of lime juice on the rocks. Yeah, that goes down real nice. What the hell should I listen to? All kinds of Girls by the Real Kids. You’re gonna need something poppy and upbeat to keep you rolling and stuffing. Corn, Broccoli, Tomato and Cheese Pasties   Save Print Prep time 1 hour 30 mins Cook time 40 mins Total time 2 hours 10 mins   Author: Embrace the Cheese Serves: 16 or 32 Ingredients Pastry dough 3 C. unbleached, all purpose flour ½ tsp. salt 2 sticks unsalted butter, cubed and chilled solid 10-15 Tbls. ice water Filling 1.5 C. finely chopped broccoli florets 1.5 C. corn kernels 1 C. shredded, part-skim mozzarella cheese 15 oz. carton of low-fat ricotta cheese 4 scallions, thinly sliced ¼ C. chopped, fresh basil ½ C. finely chopped, sun-dried tomatoes ½ tsp. garlic powder ¼ tsp. kosher salt ¼ tsp. black pepper 1 egg 2 Tbls. water Instructions Pastry dough Wisk together the flour and salt Cut in the chilled butter until the mixture resembles coarse corn meal Gradually mix in the water until the mixture just comes together and forms a stiff ball. For appetizer size...

None more black stew

What the Hell? My culinary tribute to Spinal Tap. Black rice, black barley and black beans is a gooey mess of dark goodness. It’s like, how much more black could this be? And the answer is none. None more black. Feel free to improvise and add more hot sauce if you want to make this go to eleven. Black rice and black barley can be found in bulk at Whole Foods. What the hell should I drink? Dark beer! Thick and throaty. If you can find it, Fat Head’s Oompa Loompa Chocolate Cream Stout is really amazing. What the hell should I listen to? Big Bottom by Spinal Tap, of course. Triple bass assault. None more black stew   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Author: Embrace the Cheese Serves: 8 Ingredients Rice ½ C. black rice (Forbidden black rice) 1 C. vegetable broth 1 tsp. bacon salt ¼ tsp. kosher salt Stew 6 C. vegetable broth ½ C. black barley 1 C. diced onion 6 cloves garlic, minced 2 carrots, diced 2 ribs celery, diced 1 Tbls. Italian seasoning ¼ C. chili peppers, minced (heat level of your choice) 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dried oregano 2 tsp. siracha chili sauce 1 15.5 oz can black beans, rinsed well 1 14.5 oz can diced tomatoes 1 bag Quorn grounds or Boca crumbles Instructions Rice Combine all rice ingredients in a small, heavy bottom pot. Bring to a boil. Cover, reduce heat to simmer and cook for 30-40 minutes or until all liquid is absorbed and rice is tender. Stew While rice is cooking start the stew In a large, heavy bottomed pot, combine broth, black barley, onion,...

Red lentil-rice cakes with simple tomato salsa...

What the Hell? Little, crispy cakes of veggies goodness. These are little time consuming, but totally worth it. You can make the lentil-rice mixture a day ahead of time and refrigerate until you’re ready to cook. What the hell should I drink? Beer. Beer. Beer. Something crisp and not heavy. A real British shandy would be perfect. Alas, those are not easy to find in the US. Columbus Brewing Company Pale Ale would be very nice. What the hell should I listen to? I gave you my love, you gave me the clap by the Puddy.  You got problems of your own. Red lentil-rice cakes with simple tomato salsa   Save Print Prep time 30 mins Cook time 20 mins Total time 50 mins   Author: Embrace the Cheese Recipe type: Main course Serves: 6 Ingredients Salsa: 3 C. seeded, finely chopped plum tomatoes (about 6 tomatoes) ¼ C. chopped fresh basil 1 green onion, minced 1 Tbls. balsamic vinegar 1 avocado, diced ¼ tsp. salt Lentil-rice cakes: 5 C. water, divided 1 C. dried small red lentils ½ C. uncooked basmati rice 2 Tbls. olive oil, divided ½ C. finely chopped red bell pepper ½ C. finely chopped red onion ½ C. finely chopped green onion ½ tsp. fennel seeds, crushed 2 garlic cloves, minced ¾ C. (3 ounces) shredded part-skim mozzarella cheese ¼ C. dry breadcrumbs 2 Tbls. chopped fresh basil 1 tsp. salt ½ tsp. freshly ground black pepper 3 lg egg whites, lightly beaten Instructions Salsa directions: Combine all 5 ingredients; set aside at room temperature. Lentil-rice cake directions: Bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain again....

Split pea and barley stew...

What the Hell? This is a vegetarian version of my favorite split pea and ham soup. Using pearled barley gives this stew some heft and rib sticking goodness. It’s stupidly easy to make and packed full of fiber and veggie goodness. Your colon will thank you. Eat it! What the hell should I drink? A nice mineraly, acidic white wine would be lovely. Something the in the Sauvignon Blanc family would be a good fit. What the hell should I listen to? She pays the rent by the Nomads. This is a Lyres cover. Since this soup is a different interpretation of my split pea and ham recipe it seems appropriate. Woot! Split pea and barley stew   Save Print Prep time 15 mins Cook time 60 mins Total time 1 hour 15 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 6 Ingredients 1 Tbls. olive oil 1½ C. chopped onion 3 cloves garlic, minced 1 C. chopped celery 1 C. chopped carrots ½ tsp. black pepper 1 tsp. kosher salt 2 tsp. dried marjoram 1 tsp. dried thyme ½ tsp. dried rosemary 2 bay leaves 8 C. vegetable broth 1½ C. green split peas ½ C. pearled barley Instructions Heat olive oil in large, heavy bottomed pot or Dutch oven over medium heat. Add onions, garlic, celery and carrots and sauté until onions are translucent and tender. About 5 minutes. Add salt, black pepper, marjoram, thyme, rosemary and bay leaves. Stir until veggies are will coated. Add vegetable broth, split peas and barley. Stir to combine. Bring to a boil. Reduce heat and slightly cover. Simmer until the peas are tender and just beginning to fall apart. About an hour. Remove bay leaves. Season to taste with salt and pepper....

Garden Lentil Soup

What the Hell? Chop. Dump. Cook. Eat. No cooking skills needed. If you can chop vegetables, open a can and boil water you can make this soup! You have no excuses. Do it. Feel good about what you put into your gaping maw. I’ve seen you, and you could use the veg and fiber. What the hell should I drink? A nice, spicy Bloody Mary. Booze and veggies! Together at last! What the hell should I listen to? Parasight by Entombed. Something to help with all the chopping. Garden Lentil Soup   Save Print Prep time 15 mins Cook time 35 mins Total time 50 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients 3 carrots, diced 3 ribs celery, diced 1 lg. yellow onion, diced 1 lg. red onion, diced 5 cloves garlic, minced 1 lg. potato, diced 1 C. dried, brown lentils, rinsed and drained 1 C. corn 8 C. vegetable broth 2 bay leaves 1½ tsp. dried thyme 1½ tsp. dried oregano 1½ tsp. dried parsely ¼ tsp. crushed red pepper flakes 1 14.5 oz. can petite diced tomatoes 1 C. peas Salt and pepper to taste Instructions Place all ingredients except tomatoes and peas into a large sauce pot or dutch oven. Bring to a boil, reduce heat and simmer until vegetables and lentils are soft. About 30 minutes. Add tomatoes and peas. Simmer until heated through. Season with salt and pepper. 3.1.07...

Penne with shrimp, asparagus and sundried tomatoes...

What the Hell? This was the first meal I had on my first trip to England. My mother-in-law made it soon after we arrived. Simple, easy to prepare, it looks and tastes impressive. What the hell should I drink? You really should finish the dry white you plan to cook with. Don’t use grocery store cooking wine. That stuff sucks. Get a real bottle of wine, one that you would actually drink. Pour the 1/2 cup you need for the recipe and drink the rest with dinner. What the hell should I listen to? Psychotic Reaction by Trouble. You really should listen to a lot of Trouble. Do it. Now. Penne with shrimp, asparagus and sundried tomatoes   Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins   Author: Embrace the Cheese Recipe type: Pasta Serves: 4-6 Ingredients ½ C. oil-packed sun-dried tomatoes drained and sliced, 2 tbls oil reserved 1 lb. asparagus, trimmed, cut on diagonal into ½” pieces 1½ lbs. uncooked shrimp, peeled and deveined ½ C. chopped, fresh basil 2 lg. garlic cloves, minced ½ tsp. dried oregano ¼ tsp. dried crushed red pepper 1¾ C. vegetable broth ½ C. dry white wine 2 Tbls. tomato paste 12 oz. penne pasta ¾ C. fresh, grated Parmesan cheese Instructions Heat oil reserved from dried tomatoes in heavy, large skillet over medium-high heat. Add asparagus and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to bowl Add sun-dried tomatoes, shrimp, ¼ cup basil, garlic, oregano and crushed red pepper to same skillet and cook until shrimp is just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine and tomato paste to same skillet. Boil until sauce thickens slightly, stirring...

Winter Squash Soup

What the Hell? Creamy, smooth, warm bowls of comforty goodness. Get yourself some good, hearty bread and hunker down with a big bowl. What the hell should I drink? Something light and white or rosé would be lovely. What the hell should I listen to? Last train to satansville by Swervedriver. Smooth and dreamy. Winter Squash Soup   Save Print Prep time 20 mins Cook time 1 hour 15 mins Total time 1 hour 35 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients Roasted squash 4 large acorn squash 3 T. olive oil 1 tsp. Bacon salt ¼ tsp. chipotle powder ½ tsp. garlic powder (not garlic salt!) ½ tsp. salt Soup base 1 stick of unsalted butter 1 lg. onion, minced 3 carrots, thinly sliced 6 cloves garlic, minced 6 C. vegetable broth 1¼ tsp. minced, fresh thyme 3 bay leaves ½ C. heavy whipping cream 1 C. grated Gruyére cheese (optional) Instructions Roast the squash Preheat oven to 400° Cut acorn squash in half and remove seeds. In a small bowl combine olive oil, bacon salt, chipotle powder, garlic powder and salt. Brush cut side of squash with oil mixture. Arrange squash halves in a large baking dish/pan. Roast for 45 minutes or until flesh is easily pierced with a folk. Remove from oven and allow to cool slightly. Scoop out flesh and set aside. Make the soup Melt butter in large pot over medium heat. Add onion, garlic and carrots and cook until tender, about 10 minutes. Add broth, roasted squash and herbs; bring to boil. Reduce heat and simmer until everything is very tender, about 20 minutes. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer....

Shrimp Ceviche

What the Hell? Real, Peruvian Ceviche is life changing. Some many favors and textures working together, your mouth cries with bliss. This isn’t really a true ceviche since the shrimp is cooked and we don’t have easy access to rocoto peppers and Peruvian limes, but this is still pretty damned good.  You’re gonna want to lick the bowl clean. Go ahead, it’s completely acceptable. This is very refreshing and works well at a Fourth of July or New Years Eve party.  It’s so easy, just chop, toss and chill. Impress your friends! What the hell should I drink? Pisco sour if you can find it! Pisco is a Peruvian grape brandy. It’s amazing by itself and killer in this cocktail. 3 oz. pisco 3/4 oz. simple syrup (equal parts sugar and water, dissolved) or 2 tsp. sugar 1 oz. key lime juice, fresh-squeezed 1 fresh egg white 2 dashes Angostura bitters Ice cubes Tools: shaker, strainer Glass: cocktail or goblet In a shaker, combine pisco, simple syrup, lemon juice and egg white and shake vigorously with ice. Strain into a glass and dash with bitters. What the hell should I listen to? Las Hadas by Reino Ermitaño. A little heavy Peruvian stoner doom. If is wasn’t for these fine folks, I would have never experienced Ceviche or Pisco sours. Two of best things I’ve ever put into my mouth. Yes. Shrimp Ceviche   Save Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins   Author: Embrace the Cheese Recipe type: Main Dish Serves: 4-6 Ingredients 1 lb. large shrimp, cooked, peeled, deveined and chopped ⅓ C. fresh lime juice ⅓ C. chopped fresh cilantro ½ C. minced red onion 3 garlic cloves, minced 4 scallions, minced 1 red...

Smoked Trout Ravioli

What the Hell? Ravioli! With smoked trout! Smothered in browned butter and fresh Parmesan! Your mouth will be overjoyed with smoky, pasta-y, full-fat goodness. No, this is not low calorie or for the health conscious. This is full-on pleasure food. Eat it! What the hell should I drink? Something crisp with a bite. These little pillowy bastards are rich, you need something to work with all that butter and cheese. My default white is Trader Joe’s Espiral Vinho Verde. It’s cheap and pretty much perfect with anything. If you’re looking for something fancier, anything in the Pinot Grigio or Sauvignon Blanc family would work. What the hell should I listen to? Let’s pretend we don’t know each other by Milligram. Powerful, melodic and perfect. Smoked Trout Ravioli   Save Print Prep time 1 hour 30 mins Cook time 10 mins Total time 1 hour 40 mins   Author: Embrace the Cheese Recipe type: Pasta Serves: 8 Ingredients Pasta (you will need two batches): 3 C. unbleached all-purpose flour 3 lg. eggs, room temperature 1 tst. salt 3 T. Olive oil Filling: 15 oz. carton Ricotta Cheese 8 oz. smoked trout 2 T. minced, fresh chives 1 T. minced red onion Sauce 2 sticks salted butter, room temperature Freshly grated Parmesan cheese Instructions Making the pasta dough: I suggest looking at some fresh pasta making videos on Youtube to show you what the dough should look like in the various stages. Mound flour on a clean, dry surface and create a well. In a small bowl, beat the eggs, olive oil and salt until combined. Add egg mixture to the well in the flour. With a fork, gradually draw in the flour from the inside wall of the well in a circular motion. Continue to...

Chicken Noodle Soup

What the Hell? One of my very favorite comfort foods. No matter what time of year, a big, steaming bowl of chicken noodle soup sets everything right and cures what ails me. This is a super simple recipe, requires next to no cooking skills. Another recipe that if you can boil water, you can make this soup. Impress your family and friends and show them how much you care. Doooo eeeet! What the hell should I drink? Give your liver a break and try something healthy for once, like some nice lemon tea. What the hell should I listen to? Falling back to earth by Bluebird. No real reason, I just really like this song. Chicken Noodle Soup   Save Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins   Comfort food! You love it! Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients 10 C. chicken broth 1 C. chopped carrots 1 C. chopped celery 1 C. chopped onions 2 tsp. poultry seasoning 1 tsp. dried thyme 2 bay leaves 1 tsp. fresh ground pepper 2 Tbls. fresh, chopped parsley 3 C. cooked, diced chicken 8 oz. noodle of your choice Instructions Place all ingredients up to the noodles into a large heavy bottom pot or Dutch oven. Bring to a boil. Reduce heat and partially cover. Simmer until veggies are tender. About an hour. Remove bay leaves. Bring back to a boil. Add noodles. Return to a boil and remove from heat. Cover and let noodles soak for 15 minutes. Season to taste with salt and pepper....

Cottage Pie

What the Hell? Ground beef and veggies topped with mashed potatoes! What’s not to like? It’s a big plate of meaty comfort food. Substitute ground lamb and you get shepherd’s pie. Seriously, you want this in your mouth. Now. What the hell should I drink? Raison D’Etre from Dogfish Head would be wonderful here. Rich and ever so slightly sweet, it’s a yummy brew. What the hell should I listen to? ABBA, God and Me by The Meatmen, of course. Cottage Pie   Save Print Prep time 45 mins Cook time 30 mins Total time 1 hour 15 mins   Author: Embrace the Cheese Serves: 8 Ingredients For the potatoes 2.5 lbs. russet potatoes 3 cloves garlic, peeled and smashed ½ cup milk 4 Tbls. salted butter, softened ½ C. grated Parmesan cheese ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper For the meat filling: 2 Tbls. canola oil 1 C. chopped onion 2 carrots, diced small 1 rib of celery, diced small 4 cloves garlic, minced 2 lbs. lean ground beef 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 Tbls. all-purpose flour 2 tsp. tomato paste 1 C. beef broth 2 tsp. Worcestershire sauce 1 tsp. dried rosemary, crushed 1.5 tsp. dried thyme ½ C. frozen corn ½ C. frozen peas Instructions Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan with the crushed garlic and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the butter,...

Rainbow Bean Soup

What the Hell? Beans! Beans! The musical fruit. You know the rest. Beans, good tasting and good for you. Full of fiber and antioxidants to keep your poopy system running smooth. Nobody wants a clogged up poopy system. Eat your damn beans and feel good! What the hell should I drink? A medium bodied Côtes du Rhône or a young syrah would be lovely. E. Guigal Côtes du Rhône is tasty. Beer is always lovely with beans too. What the hell should I listen to? Whistle Pig by Solace. So good it hurts. Rainbow Bean Soup   Save Print Prep time 20 mins Cook time 3 hours 30 mins Total time 3 hours 50 mins   Author: Embrace the Cheese Recipe type: Soup Serves: 4 Ingredients Beans ¼ C. dried kidney beans ¼ C. dried great northern beans ¼ C. dried split peas ¼ C. dried brown lentils ¼ C. dried black beans Soup 5 C. vegetable broth 1 C. diced onion 5 cloves garlic, minced ½ C. diced carrots ½ C. diced celery 2 tsp. dried oregano ½ tsp. chili powder ½ tsp. black pepper 1 tsp. lemon pepper seasoning ½ tsp. dried thyme 2 bay leaves 14.5 oz. can petite diced tomatoes Instructions Rinse beans well Place beans in a large microwave safe bowl and cover with cold water, with at least an inch of water above the beans. Loosely cover with plastic wrap. Place in microwave and cook on high for 7 minutes. Stir and add more water if necessary. Recover and cook for an additional 7 minutes. Drain beans and rinse well. Place beans in a large pot and add all ingredients except the tomatoes. Bring to a boil. Reduce heat and slightly cover. Simmer for 3 hours or until...

Enchilada with sweet potatoes, black beans and kale...

What the Hell? Not so pretty to look at, but oh so tasty. I cheated with the photo and shot it before they were baked. Don’t let the ugly mess you end up with fool you , these are AMAZING. So many flavors working together, it’s a party in your mouth. Even non-vegetarians would find this appealing. This takes a little time, but it’s so worth it. You put love in, you get love out. Make your mouth happy and try this. Don’t fear the kale. Kale is your friend. What the hell should I drink? Mexican beer, Tecate or Modelo Especial would due. Or a big-ass margarita. Yes, oh yes. ¡Salud! What the hell should I listen to? I am the rain by Firewater. Oh yes. Enchilada with sweet potatoes, black beans and kale   Save Print Prep time 1 hour Cook time 50 mins Total time 1 hour 50 mins   Author: Embrace the Cheese Recipe type: Dinner Cuisine: Southwestern vegetarian Serves: 6 Ingredients Enchilada Sauce 2 Tbsp. olive oil 1 large onion, diced 3 large green chili peppers (like Anaheim or Italian style long green peppers), roasted, peeled, seeded and coarsely chopped 1 jalapeño pepper, roasted, peeled, seeded and coarsely chopped 3 tsp. ancho chili powder 1½ tsp. ground cumin 1 tsp. Mexican oregano (epazote) or regular oregano 28 oz can diced tomatoes, preferable fire roasted 1 tsp. sugar 1½ tsp. salt Roasted Sweet Poatoes 1 large sweet potato, peeled and diced (about 1¼ lbs) ½ tsp. salt ½ tsp. ground cumin ½ tsp. Mexican oregano (epazote) or regular oregano 1 Tbsp. olive oil ⅛ tsp. cayenne Filling 3 Tbsp. olive oil 8 cloves garlic, minced ½ lb. kale, washed, stem removed, and chopped finely ½ tsp. ground cumin 1 14...

Chicken Pot Pie

What the Hell? Chicken Pot Pie Dammit! You know it. You you crave it. You love it. Yes, it’s a little time consuming. Yes, there are a lot of steps. Good comfort food takes time, quit complaining and cook! This is very free form. Add any veggies you like. Have fun and experiment. It’s pot pie dammit. It’s suppose to be fun and comforting. What the hell should I drink? Cheap white wine. Trader Joe’s Espiral Vinho Verde is fantastically cheap and remarkably tasty. Light and slightly bubbly. It will be your new go to chugger. What the hell should I listen to? Itchy Chicken by Los Straightjackets Chicken Pot Pie   Save Print Prep time 30 mins Cook time 1 hour 40 mins Total time 2 hours 10 mins   Chicken Pot Pie Dammit! You know it. You you crave it. You love it. Yes, it's a little time consuming. Yes, there are a lot of steps. Good comfort food takes time, quit complaining and cook! This is very free form. Add any veggies you like. Have fun and experiment. It's pot pie dammit. It's suppose to be fun and comforting. Author: Embrace the Cheese Recipe type: Winner. Winner. Chicken Dinner Cuisine: American Serves: 8-10 Ingredients Chicken 2½ lbs. boneless, skinless, chicken boobs 8 cloves garlic, smashed and peeled ½ tsp. salt ½ tsp. pepper ½ tsp. poultry seasoning ½ tsp. onion powder Roasted veg 1 C. diced turnips, about 1 medium (I like ½" dice) 4 C. diced red potatoes, about 3 large (I like to keep the skins on and ½" dice) 2 Tbls. olive oil 1 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. dried thyme ½ tsp. dried, crushed rosemary Filling 1 Tbls. olive oil...

Veggie Potato and Mushroom Soup...

What the Hell? Roasted taters, garlic and mushrooms! A tasty triumvirate. So simple, so yummy you’ll lick the bowl clean. What the hell should I drink? Russian Imperial Stout. Mmmmmm thick and hearty, liquid doom.  Stone Imperial Russian Stout is a powerful mouthful. What the hell should I listen to? The Tubes, of course. Duh. White Punks on Dope. Veggie Potato and Mushroom Soup   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Roasted taters, garlic and mushrooms! A tasty triumvirate. So simple, so yummy you’ll lick the bowl clean. Author: Embrace the Cheese Recipe type: Soup Cuisine: No idea Serves: 4 Ingredients 4 medium yellow flesh potatoes, scrubbed and cut into ½" chunks 8 oz. crimini mushrooms, quartered 10 cloves of garlic, peeled 2 Tbsp. olive oil 1 small onion, chopped 3 leeks, white and light green parts only, thinly sliced 4 C. vegetable broth 1 tsp. dried thyme pinch of cayenne pepper 2 bay leaves salt and pepper to taste Garnish shredded cheddar cheese Instructions Preheat oven to 450 degrees Place potatoes and garlic in a shallow roasting pan and drizzle with 1 Tbsp of olive oil. Sprinkle with salt and pepper; stir to coat. Bake for 15 minutes. Add mushrooms and stir Bake an additional 15 minutes or until potatoes and mushrooms are browned. In a large sauce pan, heat 1 Tbsp. of olive oil. Saute onions and leeks for 5 minutes. Add potatoes, garlic, mushrooms, broth, thyme and cayenne. Bring to a boil, reduce heat and simmer, uncovered for 25 minutes. Remove bay leaves and discard. Puree half of soup with an immersion blender or food processor. Return to pot, stir and season to taste with salt and pepper. Serve in...

Veggie Black Bean Soup...

What the Hell? Fiber! Fiber! Fiber! Tasty and delicious fart fuel! Fill your belly and treat your body right with this healthy and hearty soup. This recipe makes a shit-ton! You will need a very large Crock Pot to hold it all. This freezes very well. What the hell should I drink? A good ale would sit right with this. Bells Two Hearted Ale is lovely. If you’re more of a wino, something fruity with low tannin would be best. In my opinion, tannins and black bean are not yummy. A nice Beaujolais or fruity Zinfandel would fit the bill. What the hell should I listen to? A big black bean soup need some Big Black. Cables by Big Black is my choice. Veggie Black Bean Soup   Save Print Prep time 1 hour Cook time 8 hours Total time 9 hours   Fiber! Fiber! Fiber! Tasty and delicious fart fuel! Fill your belly and treat your body right with this healthy and hearty soup. This recipe makes a shit-ton! You will need a very large Crock Pot to hold it all. This freezes very well. Author: Embrace the Cheese Recipe type: Soup Cuisine: Southwesternish Serves: 10 Ingredients 1 lb. dry black beans (or 4 15-ounce cans of black beans if you don't want to deal with dry beans) 8 C. water (6 cups if you're using canned beans) 1 C. carrot, chopped 1 C. celery, chopped 1 large red onion, chopped 1 medium yellow onion, chopped 8 cloves garlic, crushed 1 red bell pepper, chopped 1 yellow bell pepper, chopped 2 jalapeno peppers, seeded and minced ¼ C. dry lentils ½ C uncooked white jasmine rice 1 (28 ounce) can diced tomatoes 1 Tbsp. chili powder 2 tsp. ground cumin 2 tsp. dried...

Veggie Chili

What the Hell? No bell peppers! Bring on the root vegetables and squash to bulk up this bitch! This is a very spicy chili. It’s a slow, forehead sweating, nose running, put hair on your teeth kinda burn. If you’re not a fan of spicy don’t make this or cut back on the chipotles and adobe sauce. You have been warned. What the hell should I drink? A nice porter would sit well with this chili. Great Lakes Edmond Fitzgerald Porter is yummy. What the hell should I listen to? Something with a melancholy 80s synth vibe. Hold On (Goodbye To All Of That) by Crippled Black Phoenix, fits the bill. Veggie Chili   Save Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins   Warm your guts with this hearty, spicy and veggie rich chili. It's a slow, forehead sweating, nose running, put hair on your teeth kinda burn. If you're not a fan of spicy don't make this or cut back on the chipotles and adobe sauce. You have been warned. Author: Embrace the Cheese Recipe type: Vegetarian Cuisine: Southwestern Serves: 6 Ingredients 1 Tbsp. olive oil 1 large yellow onion, diced 5 cloves garlic, finely chopped 1 turnip, cut into ½-inch pieces 1 large sweet potato, cut into ½-inch pieces 3 C. peeled, seeded butternut squash, cut into ½-inch pieces 2 Tbsp. chili powder 2 Tbsp. ground cumin 1 Tbsp. unsweetened cocoa powder 1 tsp. cinnamon 1 tsp. thyme 1 tsp. oregano 2 bay leaves 1 26 oz. can diced tomatoes with juice 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce 2 C. vegetable stock 2 C. chopped kale 1 15 oz. can black beans, rinsed and drained 2 C. roasted corn...

Veggie Pasta Soup

What the Hell? So damn easy your dog could make this! If you can boil water, you can make this soup. This is my bastardized, vegetarian version of Italian Wedding Soup. Packed full of vitamins, it’s so tasty you won’t even realize how healthy it is. Popeye would get a boner over this soup. If you plan ahead you can serve this with the Crusty Bread Ball and pack your belly full of homemade goodness. What the hell should I drink? Your favorite cheap wine, jug or box. Go ahead, treat yourself, you know you love it. What the hell should I listen to? Dance around to a little Italian glam with Guida! Don’t stop rockin’ Veggie Pasta Soup   Save Print Prep time 5 mins Cook time 30 mins Total time 35 mins   This is soup is very similar to Italian Wedding Soup, but uses fake meat crumbles instead of meatballs. Super easy and very tasty. Yes, you will have spinach stuck in teeth after eating this. Enjoy with a friend and pick each others teeth. Author: Embrace the Cheese Recipe type: Soup Cuisine: Italian-ish Serves: 4 Ingredients 1 14.5 oz can of Italian-style diced tomatoes (with garlic, oregano and basil) 6 C. vegetable broth 2 tsp. dried Italian seasoning 4 oz. smallish pasta (elbow macaroni or small shells or mini-bow ties, whatever tickles your pickle) 12-16 oz. of ground meat substitute (Boca crumbles or Quorn crumbles or rehydrated TVP, whatever puts a breeze in your sails) 4 C. (5oz.) chopped, fresh spinach salt and pepper to taste 2-3 Tbsp. fresh grated Parmesan cheese Instructions Bring tomatoes, broth and Italian seasoning to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, ground meat substitute, spinach, and Italian...

Veggie Lentil Stew

What the Hell? Lentil soup! With mushrooms and roasted veggies! Warm, hearty, satisfying and it’s really good for you! So full of fiber your colon will thank you. Chow down, gas up and dutch oven your loved ones! Farts always equal funny. Fact. This is fantastic with the Crusty Bread Ball. What the hell should I drink? A nice porter or stout would be a fine choice. Old Rasputin is lovely. What the hell should I listen to? “Out in the cold wind, out in the snow.” Dead Meadow – What needs must be. Veggie Lentil Stew   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Yummy, hearty, full of texture and fiber. Perfect for a cold winter day with some rustic, crusty bread and a nice dark ale. Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients Roasted veggies 2 C. corn - fresh from the cob is best, but thawed frozen works too. ½ C. diced carrots 1 pint of cherry tomatoes, sliced in half 1 Tbsp. minced garlic 1 Tbsp. olive oil salt and pepper Soup 1 Tbsp. olive oil 8 oz. chopped crimini or mini-bella mushrooms 1 red bell pepper, chopped 1 medium red onion, chopped 4 cloves garlic, minced 1 (6 oz.) can tomato paste 6 cups vegetable broth 1½ C. dried, brown lentils, rinsed and drained 3 tsp. dried basil 1 tsp. dried thyme 1 tsp. poultry seasoning ¼ C. dry sherry Grated fresh Parmesan cheese Instructions Roast the veggies Preheat oven to 400 degrees Put corn, carrots, tomatoes, garlic, and olive oil in a large roasting pan. Season to taste with salt and pepper. Stir the mixture to combine and spread out to a single layer. Roast...