Vegetarian Cannellini “Meatballs”

As the main cook in a household with a strict vegetarian, a carnivore and me falling somewhere in between, I often have to get creative when it comes to meal preparation. It’s often difficult to find a meal that everyone can enjoy. Often times when I make a meat-based dish, I try to find an appropriate substitute so that my veggie father won’t feel excluded, but it must also appeal to me to be worth the effort.

These cannellini bean based veggie “meatballs” do just that. They are hearty, flavorful and most important, they are not pretending to be meat. For the most part I find faux meat substitutes to be off-putting and tend to avoid using them. I find that when you use real ingredients, especially vegetarian ones your flavor payoff is exponentially greater.

As the warm weather approaches, I hope meat eaters and non-meat eaters alike will enjoy this lighter remake of an Italian classic.

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Creamless Creamy Tomato Soup

Soup is one of my favorite things to cook. On a cold day there’s nothing quite like a delicious bowl of soup and while canned soups from the grocery store might suffice in a pinch there is nothing quite like the real thing.

There’s something wonderful about throwing fresh vegetables, spices and broth in a pot and having it transform into a flavorful velvety bowl of healthy goodness. Most times cream is added to create a smooth, rich texture and many of my recipes growing up incorporated this technique. But this recipe intrigued me, could there really be such a thing as a creamy creamless soup? In fact there can be.

I served mine with grilled cheese sandwiches, which you could cut into squares and use as croutons for the soup if you’re feeling clever. Otherwise, a good dunk never hurt anybody. Enjoy!

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