Before I kick it off, there are some things you should know about my cooking, and by extension, any recipes I might post. See, I don't actually use recipes very often, and when I do, I consider them to be guidelines or helpful suggestions rather than instructions to be followed to the letter. I'm more of a "wing it with what I've got on hand" kind of cook. On the one hand, that means my "recipes" will be easily adaptable and easy to make substitutions for. I'll even make suggestions for alternative as I think of them. On the other hand, if you're the type who prefers recipes with precise directions and exact measurements, mine will probably make you a little crazy. You're more likely to see "add a few shakes of salt and stir until it seems stirred" than "add half a teaspoon of salt and stir with a metal spoon for 46.5 seconds". :p
Also, in my ideal world, I would make everything from scratch with fresh, local, organic ingredients. In my real world, a pretty busy one, time and budget constraints mean I often include some prepared/processed and/or canned/frozen and/or non-organic ingredients. Don't take away all of my crunchy cred, 'kay? Of course, my "wing it" cooking style means you can easily substitute your from-scratch mushroom sauce made with fresh, local, organic ingredients for mine that has a can of cream of mushroom soup as the base.
Just don't put meat in my recipes.
In fact, I'm going to have to ask you to promise.
I'll be sharing the first recipe next Monday. In the mean time, I invite your feedback, suggestions, questions, requests, etc. To see other posts I've made related to vegetarianism and raising a vegetarian, click here!