i’ve been fighting a cold this weekend. unfortunately, this isn’t a new occurrence – since i started working in a medical clinic, i feel like i’ve been fighting off colds every other week.
friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.
i love spaghetti. and i love making my own sauce. but mike and i do not agree on the type of sauce we favor. i like mine exactly like this recipe i posted a few years ago, with cubes of tofu and grated carrots and zucchini. while a little on the watery side, i love it because it melts right into the pasta. mike, on the other hand, always wants a more chunky spaghetti sauce that is thick enough to stay separate from the pasta and he prefers seitan to tofu. so, we’ve done some experimenting and finally came up with this recipe that we both love!
i’m going to let you in on a little secret. although mike and i love making new recipes and fancy meals, life gets really busy. and when this happens, we have a taco night.
you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).