The link takes you to the article but when you click on the link to see the recipe you’re blocked. You have to subscribe to NYT cooking. Thanks, though!
I made a delicous almost vegan meal today - you’d have to substitute smoked gouda with a vegan cheese or smoke tofu. You cooked a red onion in olive oil until just browning then added a couple of tablespoons of balsamic vinegar and cooked it off. Into a bowl: 5 cups of cooked quinoa (we used less), a cup of fennel, a cup of walnuts, a cup and a half of celery, 3/4 a cup of cranberry, 3 oz. of the smoked cheese and 4 oz. of arugala. Make a dressing with 3 tb of olive oil and 3 tb. of sherry vinegar. Sadly dh occasionally gets weird reactions to salad and this was one, usually it’s something acidic like pineapples. This time it seemed like it was walnuts or at least walnuts + dressing. (It’s basically this recipe: https://www.finecooking.com/recipe/quinoa-salad-with-apples-walnuts-dried-cranberries-and-gouda )
We also made a really good soup with sweated onions, tomatoes, red peppers, a jalapeno and a little cumin.
Both from the Ann Thomas Vegan, Vegetarian, Omnivore cookbook mentioned upthread.
Oh, sorry. I didn’t realize I subscribed to NYT Cooking but I guess I do.
NYT Cooking is available as part of an all access digital subscription or for $40 a year if you don’t want the whole paper. They also have an Instagram and I believe you can get the recipes for featured dishes free. Hint - the green salad is one!
I’ve made 3 recipes from this thread in the last few days, all wonderful. The vegan chopped salad, the cauliflower rice bowl, and the lentil dish. Thank you all for posting.
And thanks for the tip about the NY Times instagram, @sabaray.