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annfan · 03-26-2008, 01:52 PM

Hi, Thanx for the suggestion of ratatouille. You mean the vegetable ratatouille on page 151, right? There are also ratatouille kabobs. It looks delicious, except I would substitute sweet potatoes (yellow variety) and add some kale for more greens. I'm a kale lady! Here's a pic of the lentil kale soup I make [almost] weekly:

Just bought 22 oz of portobello mushrooms on sale, so I have to figure out which recipe to use them in. Can I used sliced portobellos in a recipe which calls for button mushrooms? Maybe you can find buttons easily in Australia, but I couldn't find them here. For use in Beans With Mushrooms on page 140. Where's the liquid to hold the dish together? It sounds very dry. It sounds like it might be nice to simmer the ingredients in a pan first, then pour into a baking dish and bake 25 minutes. What do you think?

03-26-2008, 01:52 PM	#25
annfan Jotter of Notes Join Date: Mar 2008 Location: Long Beach, CA, USA Posts: 11	Hi, Thanx for the suggestion of ratatouille. You mean the vegetable ratatouille on page 151, right? There are also ratatouille kabobs. It looks delicious, except I would substitute sweet potatoes (yellow variety) and add some kale for more greens. I'm a kale lady! Here's a pic of the lentil kale soup I make [almost] weekly: Just bought 22 oz of portobello mushrooms on sale, so I have to figure out which recipe to use them in. Can I used sliced portobellos in a recipe which calls for button mushrooms? Maybe you can find buttons easily in Australia, but I couldn't find them here. For use in Beans With Mushrooms on page 140. Where's the liquid to hold the dish together? It sounds very dry. It sounds like it might be nice to simmer the ingredients in a pan first, then pour into a baking dish and bake 25 minutes. What do you think? Attached Images Last edited by annfan; 03-26-2008 at 02:04 PM.