Since we moved to this city ten years ago, our favorite Chinese takeout restaurant has always been there for us. When somebody wasn’t feeling well, China Ruby’s wonton soup was there to soothe.

After a long day when nobody felt like cooking, a delicious hot meal was just a phone call away. Truth be told, we took China Ruby for granted until just recently.

(more…)

The post General Tso’s Cauliflower Tacos appeared first on Foxes Love Lemons.

As soon as I told you I was going to start bringing you more meat recipes to balance out all the veggie recipes I post, I’m publishing something that I’m calling a “steak” that is really cauliflower.

I know. I’m sorry / not sorry. Meatless Monday, y’all. When I’m not enjoying coconut risotto (sans the shrimp), I’m pretending cauliflower is a steak.

Have you ever tried sherry vinegar? It’s very expensive, but I happened across a free-to-me bottle after a recipe testing client re-imbursed me for a $16 bottle of it. I needed just a teaspoon of it for the recipe, but got to keep the whole bottle – score!

Of all of the vinegar in my cabinet (there are about 22 bottles), sherry vinegar has the most interesting flavor, and instantly enhances or defines whatever it’s added to.

I would even be willing to buy it for myself, because even though it’s expensive, it’s such a great ingredient to have on hand, and it lasts forever in your pantry.

(more…)

The post Seared Cauliflower Steaks appeared first on Foxes Love Lemons.

After many years of experimenting and discovering that the risotto cooking method works for not just arborio rice (hello, coconut risotto) but just about any grain, I make whole grain risottos for dinner quite often.

Especially in the winter, when nothing is more comforting than a big, hearty bowl of grains.

I’ve conquered steel-cut oat risotto and farro and kale risotto.

The time has come to let my slow cooker do some of the work with this Slow Cooker Barley & Chickpea Risotto.

Of course, since the “risotto method” refers to stirring small amounts of hot stock into rice or grains gradually, this recipe isn’t a true risotto. I know that.

But I’ve found that using a slow cooker allows the barley to slowly simmer in broth, and the end product is very similar to barley cooked using the traditional risotto method.

(more…)

The post Slow Cooker Barley & Chickpea Risotto appeared first on Foxes Love Lemons.

I know I’ve mentioned it before, but my husband and I try to eat at least a couple of vegetarian dinners each week. One of the easiest and best ways I’ve found to make this happen is with PIZZA.

I mean seriously, everybody loves pizza, and given the right toppings, nobody will miss the meat at all.

Also, any veggie pizza is automatically 500% less greasy than a pie with pepperoni on it, so you won’t be doing the old blot-this-awkwardly-with-a-napkin-before-I-eat-it trick.

(more…)

The post Roasted Cauliflower and Garlic Pizza appeared first on Foxes Love Lemons.