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Monday, July 6th, 2009 by cyn 
from A Year in a Vegetarian Kitchen Cheap bactrim no rx, First, I am sorry about that picture, and second, I am not going to lie to you, I was not that crazy about this soup. In fact, cheap bactrim online cheap, Buy bactrim online without prescription, this is one of the only things I've made where my boyfriend actually liked it better than I did. It could be that I am just sick of coming up with non-salad ways to use up lettuce, South Carolina SC S.C., Massachusetts MA Mass., or that I was bitter because this exploded all over the kitchen (and my hands) when I tried to puree it in the blender. (I probably should have waited for it to cool up a little bit more, lowest price bactrim. Oklahoma OK Okla., Or just used my immersion blender like I normally do for soup.) I think some combination of the sweetness of the peas and lettuce with the onion and carrots and celery in this seemed a little weird and off to me. Soup Fail, Missouri MO Mo.. Buy bactrim online cheap, I think the only part I liked about this was the chive puree that went on top, which really did liven up the soup in a nice way, Washington WA Wash.. Bactrim discount, I made flatbread from How to Cook Everything Vegetarian to go with the soup, and it turned out okay - I used all white whole wheat flour instead of some all purpose and some whole wheat flour, Utah UT, Cheap bactrim from canada, and I think I really like it better with the mixture of flours.
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from How To Cook Everything Vegetarian
soup garnishes & accoutrements, including Veganomicon potato rolls baked as a loaf
I love food that comes with lots of garnishes and little bits of things for customizing your food at the table. Things like tacos, where you get to add tomatoes and salsas and as much sour cream as you want. It doesn't really make sense, since as the cook I can customize things all I like in the kitchen, but there's something about being able to do it on my plate that I love. It's like a mini salad bar, right there on your table. We rarely had processed food around growing up (no sugar cereal for me!), but the couple of times I convinced my mom to buy me Lunchables I was filled with glee at being able to assemble my own cheese, lunchmeat (ewwww) and cracker combos.
This love of being able to tweak my meal is probably why I made so many garnishes for this soup - dill, of course, and the potatoes the recipe suggested, and I added some little tofu cubes to replace the suggested hard boiled egg, and I had some golden beets that I roasted separately and used as a garnish for contrast. I would have had some yogurt, too, except that mine had gone moldy in the fridge.
And there was fresh baked bread to go with it, too, since you have to have bread with soup. I had leftover mashed potatoes I wanted to use up, so I made the rolls from Veganomicon, but shaped them into two loaves instead of rolls. One I made in my loaf pan, which turned out fine, and one I just made into a free form loaf on my cutting board. When I tried to transfer the free form loaf from my cutting board to the over-turned cookie sheet I planned to bake it on, I discovered I had not floured the cutting board nearly as well as I should have, so it turned out sort of amoeba shaped, but it was still delicious. The boyfriend was for some reason really excited that I made bread with poppy-seeds on top. I'm not sure why the humble poppy seed merited this much excitement, but I might put them on top of all of my bread from now on.
A note on the borscht - this recipe specifically called for roasted beets. The beets were incredibly delicious right out of the oven, all sugary and olive-oil-coated, and I was sure that this would be the most incredibly delicious borscht ever. However, in the final product I really couldn't tell the difference between this borscht and one I made a while ago in my pressure cooker, which used raw beets and took a quarter of the time. Overall, while roasted beets are delicious by themselves, I'm not sure they're worth it for making borscht. But I will definitely be making them on their own in the future.
Local: Beets, potatoes, dill 
from How To Cook Everything Vegetarian
Another boyfriend meal! And the best one ever. The boyfriend wanted to make some tomato soup, so I directed him to the 5 or so tomato soups + variations in How To Cook Everything Veg. And then I was like "Make the bread one! Make the bread one!" For those of you who have never had bread soup, it's awesome mushy bread + tomato + garlic + olive oil goodness. It's kind of like if you put a pizza in a blender, but in a delicious way. It is peasant food in the best possible way. You make the tomato soup first, and then add the bread and let it sit for a little bit and soak everything up, so it gets all mushy and delicious and offsets the acidy tomato fantastically.
It's also something that my mom made when I was growing up. My mom is an awesome cook, especially when it comes to Italian food, so this meal was super comfort food for me.
Boyfriend says: This was fun to make and I was very happy with the way it came out. I liked being able to make a one pot meal. And I was happy that you liked it. (Cyn says: Awwwww.) 
from How To Cook Everything Vegetarian
Another boyfriend meal! Yes, I make him cook for me all of the time now, and it is awesome. Also, he is getting better and better at cooking, as this stir-fry illustrates. He used leftover broccoli from the night before, and lots of bell peppers, and our local tofu, and made some rice using the baking method I've been super into recently. This meal totally has protein, veggies and a starch, and was a little bland, but tasty. It kind of reminded me of the stuff I used to eat in my co-op in college. Anyway, mad props to the boyfriend and his cooking, for he is awesome.
Boyfriend says: I wasn't as happy with it as I expected to be, but it was a fun dish to prepare. I expected it to taste better. And the broccoli disintegrated.
(Note: I think the broccoli should have been added later since it had already been cooked.)
Local: Tofu, broccoli, peppers 
Lentils from How To Cook Everything Vegetarian, cheez from The Uncheese Cookbook
Lately I've been having a hankering for steamed broccoli with some cheezy sauce all over it, so when we got some broccoli from the CSA I was all "Yes! Finally!" This whole meal was super easy to make - I stuck a couple of potatoes in the oven, then sauteed some carrots and onions and added water and lentils and let it simmer, then I sat on the couch and looked at the internet for 45 minutes while things took care of themselves. The most work was making the cheez sauce, and that's basically just whisking.
I really enjoyed this, because nacho cheez! Awww yeah. It makes the healthy goodness of a baked potato and steamed broccoli novel and exciting and awesome. Also, when eating this I referred to the broccoli florets as "broccoli trees" and made a big deal of dipping them into the cheez sauce. My boyfriend, on the other hand, was not so into the cheez sauce, maybe because he actually eats real cheese and nacho cheese sauce and whatnot. Which is sort of sad, because it means he basically had a plain baked potato and steamed broccoli for dinner. (So now he knows how I feel when we eat out somewhere and I end up with a steamed vegetable plate for dinner.)
The lentils were okay - at the time, I felt they were kind of boring, but they really spruced up as leftovers. The next day the smoked paprika really stood out.
Local: Carrot, potatoes, broccoli 
Tamale loaf from How To Cook Everything Vegetarian
I am very sorry about this picture, you guys. My slice of tamale loaf sort of crumbled into a big beige blob and it was not very photogenic. However, it was delicious! I've been meaning to make homemade tamales forever now, and I managed to hunt down masa harina at Whole Foods, but I have not been able to find corn husks everywhere. (I live in San Diego, I know there are corn husks out there somewhere, I just don't know where.) So when I saw this recipe for "naked tamales" in How To Cook Everything Vegetarian that didn't involve corn husks, I was like "Yes, I am making that now." I made the loaf pan variation, since I also don't have ramekins. (Isn't ramekins an adorable word though?)
For the tamale filling I used leftover refried beans mixed with sauteed poblano peppers and mushrooms. (I planned ahead and made a double batch of refried beans, which made me feel unreasonably smart.) I also used my homemade vegetable broth in the masa, which turned it a freakishly bright pink because I used some beet scraps when making the broth. I'm not going to lie to you, I kind of dig the pink in most cases, although in this case it made the doughy bits a little too similar in color to the filling. (I used the same broth in the beans.) Regardless of the monotone, this was totally delicious. It was just like a tamale! Except without corn husks! It was also super filling - the leftovers made me lunch for a week.
For the salad dressing, I made a simple vinaigrette with lemon juice and olive oil, and threw in a chipotle pepper for some extra spice. Yum!
Local: Salad