Last night I tried a vegetarian stew recipe from Martha Stewart. The only trouble was, my family doesn’t really like vegetarian recipes. So instead of doing the whole thing veggie style, I cut the amount of beans in half and added chicken. I also changed up a few things to make the dish more mainstream.

One thing I love about the dish is that it’s very easy to prepare. I think it took me about 45 minutes from start to finish. Here’s my revised recipe:

2 cups white instant rice
1 medium sweet onion, chopped
1 teaspoon minced garlic
1 …read more

Pot pies are great comfort food. If you are looking for a vegetarian version of the traditional pot pie, check out this recipe from THE COMPLETE BOOK OF PIES by Julie Hasson (Robert Rose, Inc.; October 2008; $24.95/trade paperback). 
Though I’m a big fan of meat, I tried this recipe recently and it was simply delicious!

Serves 8
Ingredients:

5 small red-skinned potatoes (about 1 pound/500 g)
1 bag (10 ounces/300 g) frozen broccoli florets, thawed, chopped if large (about 3 cups/750 mL)
2 cups (500 mL) refrigerated or frozen vegetarian chicken-style strips, thawed (and cooked if necessary) (see Tips, below) or an additional 2 cups …read more