i think i’ve mentioned this in other posts, but i really do not like eating the same recipes repeatedly. perhaps this is due to my penchant for making three recipes over and over and over again when i was an undergrad (yeah, spaghetti, tacos, and stir fry get boring after awhile). or perhaps it’s because i’ve grown accustomed to trying new recipes for this blog. but we rarely repeat dinners in the same month. except for this one.
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 don’t think mike and i have ever made burgers at home before. we’ve sampled many kinds of store-bought and restaurant-made vegetarian burgers, of course. and tried all kinds of fake hot dogs and sausages. our absolute favorite are field roast’s apple-sage sausages. they’re sooo good.
as promised, here’s some delicious, vegetable-laden soup to help you start off the new year.
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