I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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Chef Daniel Holzman on the best way to learn to cook
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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Ribollita is a thick Tuscan stew – dark greens lots of beans vegetables olive oil thickened with stale bread. It's hearty filling infinitely nutritious and just the kind of food I crave. The amount of kale you get in each pot is impressive and you'll be patting yourself on the back before during and after eating it. Here are the details – it's a soup I make all the time this time of year. I should mention that ribollita is one of those things where there are as many ways to make it as there are cooks. Normally I use whole canned tomatoes this time of year – torn. But I had crushed tomatoes on hand and they worked fine. You can use canned beans beans cooked from dried ones or cooked beans that you've frozen and thawed. As for directions? Your ribollita should be thick – eventually. A sloppy-sounding bread stew. Use stale bread preferably rustic bread cut (or torn) into large chunks. The bread absorbs the broth and simmers into beautifully thick zones of soft dumplings.
