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Tommy and I were dating when I was 14. My fondest memory associated with this time is visiting his Italian mom. Their home always smelled from something delicious like; garlic, tomato sauce, soups, and espresso. One day, I decided to make minestrone! At that time, I knew practically nothing about cooking. The next time we visited her I proudly announced that I made minestrone! Smiling, she asked me how I made it. I naively said, “From a can!” Her smile dropped and she didn’t say a word. Ouch! If only she could see this recipe and try a bowl, I'm sure that she would be molto felice (very happy)!
A hearty and delicious soup. Perfect for the fall and winter, but great any time of the year! Vegans and vegetarians can omit the bacon, use vegetable broth instead of chicken broth, and it's just as delicious! Serve with a side of fresh bread.
This black bean burger is so easy to adapt to individual preferences. I have added and subtracted ingredients without any problems. Make it spicier with jalepeno. Use more vegetables and less oats! You can freeze them too for later, but honestly they have never lasted me long enough to do that!
A local Cincinnati favorite and a favorite in my family too, this is the dish my brother and I both ask for whenever we come home to visit. When I become vegetarian some years ago, my mom and I found a way to make it veggie without sacrificing texture or flavor; in my opinion, this version tastes even better than the original!
Created for Rebecca Bradley's "Illustrating the Edible" class at MICA.
This recipe always comes in handy at Jewish Holiday meals.
The traditional Chopped Liver has its roots in kosher cooking, using chicken livers. Whenever I bring this vegetarian version to the table, everyone enjoys it (especially the chickens).
In a pinch: No food processor? A blender will work!