Today’s recipe, Chickpea-Spinach Curry with Cucumber-Yogurt Sauce, was prepared by Kathleen Murray Harris, managing editor of RealSimple.com. I am always on the hunt for hearty meatless meals for my eats-meat-now-but-is-still-a-vegetarian-at-heart husband so this recipe for Chickpea-Spinach Curry with Cucumber-Yogurt Sauce caught my eye. Plus, I’m crazy for anything with curry powder that takes less than 30 minutes. First, remember to put […]
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Since I’m all about meatless meals and simmering big pots of warm, comforting stews on my stove these days, naturally I made another vegetarian chili recipe recently. This one was very rich and hearty, thanks to two kinds of beans (kidney and chickpeas) and the “secret” ingredient—chocolate.
I am a risotto freak. As soon as the weather starts to turn chilly, I swap out salads and light, no-cook meals for hearty fare just as happily as my summer clothing. To me, risotto is one of the most lovely dishes: Its soft, tender texture and creaminess always seem to hit the spot. But even a dish seemingly so perfect has a downfall: It takes so long to make! Lucky for us, the Real Simple test kitchen created a low-maintenance, almost hands-free recipe, so you can do something else (like actually take a minute to kick your feet up and relax) rather than stir a pot of Arborio.
This vegetarian-friendly meal was prepared by Kristin Appenbrink, the associate editor of RealSimple.com and Home & Organizing blogger on Simply Stated. In addition to writing and editing for the site, Kristin is the voice behind Real Simple’s Facebook and Twitter accounts.
I chose the Mushroom and Herb Strata because it was one of the ones in the story that was vegetarian from the start. Or ovo-lacto vegetarian, meaning it includes eggs and dairy. I’m also a huge fan of stratas. The cutting and prep takes a little bit of time, but they are still incredibly easy to put together. And, well, they almost always include cheese. Enough said right there.