Stephanie aka StuffyKnee

HI :)
I haven't been on much, as I HUTH a couple weeks ago (WHOOPIE!!!!!) DS is still taking a bottle a day, but we have enough in the freezer to go another month like this, and then down to 2-3oz bottles to slowly take it away.

Anyway....My favorite cookbook is "Vegetarian Cooking for Everyone". The author's last name is Madison, can't remember her first name. It's a great book because it gives you a few pages of education before getting to the recipes. I like to read recipes and then make up my own meal. This teaches you how to use new ingredients or make new items and then gives the specifics.

You've picked a great time of year to go veg. With the fresh produce out there, we do a lot of grilling.
-Slice zucchini down the length, about 1/4 inch thick, and cover with a marinade of lemon juice, olive oil and dill (or any fresh herb), then throw them on.
-Marinate firm or extra firm tofu in your favorite sauce, or in a marinade of lime juice, soy sauce, and spice (I use chipotle powder). We use a fish basket for grilling this without it falling through, but you don't have to have one.
-Brush eggplant rounds with olive oil right before throwing on a hot grill.
-Portabella mushrooms--yum! You need sweet, sour, oil & salt. I usually use olive oil, sugar, balsamic vinegar, and soy sauce + a sliced clove of garlic and crush a hot pepper. Put it in a bowl just right for dropping a mushroom in, swirling the bottom in the marinade and letting somepour right into the top. Grill them gills-up and don't flip if you want the marinade to really stay in.

Yum....I also make pasta with fresh vegetables (for me it's rice pasta--can't eat wheat), sauteeing spinach, zucchini, frozen artichoke hearts, and roast tomatoes in the oven (cut in 6ths , drizzle olive oil, salt & pepper. They break up easily. Put a garlic bulb in the mix with the tomatoes, and you can add a few cloves....This is really good with some goat cheese or feta mixed in at the end, too.

I love to cook! Hope this wasn't overwhelming. THere's a lot more I do when I have the time. Happy to share more.

Stephanie