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Brussels Sprout and Mushroom Ragout with Herb Dumplings

From Deborah Madison’s Vegetarian Suppers
Serves 4


Mushroom stock
4 tsp olive oil
2 medium to large onions, sliced about ½ inch thick
¾ pound mushrooms, rinsed and sliced thickly on a diagonal
3 tbsp chopped parsley
1 tbsp chopped tarragon
1 plump garlic clove, minced
½ large lemon
1 pound Brussels sprouts, halved or quartered

1 cup all-purpose flour
1 tsp baking powder
½ tsp sea salt
¾ cup milk, heated with 3 tbsp butter or oil
3 tbsp chopped parsley and tarragon
1 egg

1. … Continue reading

House-Bound Vegetarian Chili

This is from our first Meatless Monday show and since it’s a day when most of us are storm-bound, it was a meal made from scrounging.


From the pantry: 3 fat cloves of garlic, chopped
a cup or so of chopped onion (I used our 3 remaining cooking onions)
a large can of tomatoes, chopped (I had most of a can frozen in a glass jar)
a can of beans: kidney are traditional but … Continue reading