eclaire (what’s in a) name?

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!

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one more final to go until spring break. i cannot wait to be done!

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i love lentil soup. i’ve made two different recipes for this site, but both have been with red lentils. while i love the short cooking time for red lentils, i don’t especially love that they completely fall apart and lose their structural integrity while cooking.

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it’s getting pretty chilly up here in seattle, and there’s nothing i love more than some good vegetarian chili and cornbread on a blustery fall day!

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i know that for all intents and purposes summer is over – but i want to sneak in one last summer recipe before acknowledging that it’s actually fall. we can at least pretend it’s still summer together, right?

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