Dried pasta and canned beans are vegetarian pantry staples for a reason: They are often the backbone of quick, tasty and satisfying meatless cooking. But if the sight of another box of rigatoni makes your eye twitch, or the thought of strolling down an aisle of cannellini beans triggers your fight-or-flight response, maybe it’s time to mix things up. Below are a baker’s dozen of vegetarian recipes that are light and filling all at once, featuring plenty of vegetables as well as the occasional tofu and whole grain — and they’re all worthy of a spot in your rotation. And
As soon as they heard Golden Donut would once again serve its glazed circles of goodness, Jud Richardson and Fountain City Coffee’s other co-owners were reaching out.
The reason? They wanted to make a new special coffee blend for the beloved Columbus doughnut shop. The partnership, Richardson said, went smoothly.
Once the doughnut shop opens in the near future, customers will be able to order a cup of Glazed Over, an enveloping, light roast coffee with tasting notes of dark honey and toasted wheat.
“We were able to partner with them because they wanted to keep their coffee local,” Richardson