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Robot Heart Recipes

A Vegetarian Cooking Blog

The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.

I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.

My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.

Thanks for reading, and enjoy! ♥

"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf

*E-mail Me*

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  • Sunday Night Dinner: Upgraded Asian Salad

    Upgraded Asian Salad
    Serves 1

    This is a great “meal salad,” nice and hearty and packed with a variety of textures. The dressing is also extremely tasty. I went for a mix of spring greens instead of mesclun and replaced vegetable oil with extra-virgin olive oil in the dressing. I also opted to used smoked tofu to up the flavor profile even more.

    INGREDIENTS

    Dressing

    1/4 cup rice vinegar

    1 1/2 teaspoons soy sauce, or more to taste

    1/2 teaspoon Dijon mustard

    1 teaspoon minced garlic

    1 teaspoon grated ginger

    pinch red pepper flakes

    1/3 cup vegetable oil

    Salad

    2 cups mesclun

    1 tablespoon fresh cilantro

    1/4 cup grated carrots

    2 tablespoons sliced radishes

    2 tablespoons cremini mushrooms

    1/4 avocado, sliced

    1 cup cubed tofu

    INSTRUCTIONS

    Step One: Combine all salad ingredients, top with 1 tablespoon dressing.

    Source: Body + Soul, May 2010. View the salad recipe on WholeLiving.com. View the dressing recipe on WholeLiving.com.

    Tagged: vegetarian vegan recipes food easy recipes healthy eating dinner

    Posted on February 8, 2012 with 12 notes ()

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