I had never used orzo before this recipe but I like it — its like rice but it has a totally different texture — a bit slippery, I’d say. I love that this dish is vegan, healthy, fat free (I used vegetable broth instead of oil to saute the onions and celery), and a delicious dish when you are in need of a comfort food. The celery adds some crunch, the texture of the orzo is delightfully different, and the kidney beans add the punch to fill you up with some fiber and protein. The recipe is below. I hope you enjoy! NOTE: If you do use oil, I would not recommend canola, as it is usually GMO. Of course, I used veggie broth instead of chicken broth.
Archives for September 2018
There is nothing better than fresh tomatoes out of the garden, especially after eating the hard and tasteless tomatoes you get in the grocery store in the off season. This was the first time I grew tomatoes in a long time and WOW! We ended up with more than we could eat. So…..soup, sauce and this….fresh tomato onion pie. I think I got it out of a magazine long ago. It calls for Caesar salad dressing and mozzarella cheese, but these days you can find a vegan variety in both. Vegans are taking over the world! Just sayin’. Don’t let those tomatoes go to waste! Enjoy the deliciousness. Recipe is below. I would love to know if you make it and whether you like it.
After having learned how to can tomato soup and green beans, I decided to try out my new skills — this time with green peppers. I love roasted peppers and often like to put them on a pizza or toss with pasta. I buy roasted red peppers pretty often so I thought, “Why not make my own with all these peppers from my garden?” The whole process went pretty smoothly. I used all the information learned from my mom to successfully can the peppers. I haven’t tried them yet, but have no doubt they will be delicious.