Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen by Ryan Alvarez and Adam Merrin

  • Eggs Florentine with garlicky Swiss chard (page 21)

    from Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen Husbands That Cook by Ryan Alvarez and Adam Merrin

    • Categories: Egg dishes; Bread & rolls, savory; Sauces, general; Breakfast / brunch; Italian; French; Vegetarian
    • Ingredients: all-purpose flour; active dry yeast; eggs; cornmeal; egg yolks; heavy cream; butter; ground cayenne pepper; garlic; Swiss chard; white pepper
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Notes about Recipes in this book

  • Enchiladas with chipotle-marinated tofu

    • Dcampos on July 21, 2025

      Great recipe. I used Ancho powder for the chili powder in the sauce. I used one less cup of broth and replaced it with tomato sauce. Otherwise the Ancho flavor was too strong. The tofu marinade needed salt so I added about 2 T soy sauce. Next time I will grate the tofu rather than cube it and sauté it with the mushrooms separate from the onion and peppers then combine. I think it will have better texture and even more flavor. The marinade reminded me of Trejo's mushroom taco marinade. I used less cheese. This recipe is so flavorful and will be a staple. Leftovers are perfect for lunch. Served with Milk Street calabacita recipe with added black beans.

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  • ISBN 10 1250151554
  • ISBN 13 9781250151551
  • Published Mar 12 2019
  • Page Count 306
  • Language English


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