Vegetarian Recipes

Related: Meatless

Toasted Coconut Brussels Sprouts I think we’re all still pretty shocked that I actually enjoy brussels sprouts. And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips. And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome. Ever. Because I can’t get sick of the one plant type thing I’ve got going on. !! Now now… I realize I’m eliminating a majority of the population here with coconut AND brussels sprouts. For some of you (like ummmm, my husband), this is your ultimate worst nightmare. I pan-roasted the heck out of the brussels until caramely, added some coconut to toast, drizzled on some lite coconut milk and then ate them like there was no tomorrow. Print Coconut Toasted Brussels Yield: serves 2-4 Total Time: 15 minutes Ingredients: Directions: Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Heat a skillet oven medium-high heat and once hot, add brussels.

Lemony Chickpea Stir-fry Recipe A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace. There are few things tastier than golden, crusty, pan-fried chickpeas - and this is where we start. It also features chopped kale, summer squash, and a bit of tofu. I should note that I used a great locally produced ghee as the cooking medium. It has a subtle, sweet nuttiness that pairs beautifully with chickpeas and withstands high cooking temperatures nicely. I also can't resist throwing in a quick update about our new Kiva / 101 Cookbooks lending team. - More Chickpea Recipes - - More Zucchini Recipes - - More Main Course Recipes - I used Soy Deli Savory Organic Tofu here, but plain is fine too. Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Serves 2 - 4. Print Recipe

Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Then slice the pepper down the middle.

Cranberry and Pecan Vegan Cheeseball Recipe Growing up as the only vegetarian in a big family of omnivores was pretty rough. Most of my holiday meals involved a plateful of sides, appetizers, or worse, hanging in there until after dinner and making a meal of dessert. My family has changed quite a bit since those days, and so have I. For one thing, I learned to cook, which means I’ve always got a dish in hand and will never go hungry again at a family gathering. For another thing, my diet has narrowed even more, so now in addition to being meatless, dairy is almost completely out as well. I never would’ve seen this coming, but I couldn’t be more gratified, and not just because it makes it’s easier for me to actually eat something at holiday gatherings, but also because now I’ve finally got other people to cook for. This particular vegan cheeseball is actually a vegan adaptation of one I ate a bunch of times growing up. Creanberry and Pecan Vegan Cheeseball Ingredients Instructions Notes

Vietnamese Spring Rolls Last weekend I got to play a Chef at the farmers market. Every Saturday, Healthy Shasta has a local chef demonstrate a healthy recipe using fresh produce from the farmer’s market. Healthy Shasta Booth And I got to do my very first food demo ever! I’m on a roll. I’m doing another food demo at the Wine and Beer Festival in downtown Redding on September 18Th. It’s going to be a good time! My pick for this demonstration was Vietnemeise Spring Rolls and a Hoisin Peanut Butter Dipping Sauce. Stuffed with lettuce, herbs, and a variety of veggies, these were the perfect pick. I showed them how to use rice paper and how to roll them up burrito style. Although the weather is usually in the 90s this time of year, we had a little rain. I made up samples the day before at work. I didn’t get a good picture of the cut ones but you can see in the middle here, sort of. These are delicious as a lunch, an appetiser, or a healthy little snack, More Spring Roll Recipes Rasamalaysia’s Vietnamese Spring Rolls

Kay’s Pumpkin Curry I was facing a major challenge, a catch 22 almost: I wanted to create a vegetarian pumpkin recipe for Kayotic Kitchen. But here’s the catch: my guy hates pumpkin. No, he doesn’t just dislike it, he hates it with a passion. I’m very adamant where it comes to finding ways to make people eat and even like those things they usually dislike. I thought that warm spices such as curry, chili and cumin would go really well with the sweetness of the pumpkin and it did. The verdict? Ingredients: 3 tbsp sunflower oil 1 pumpkin (2 pounds) 2 onions 1 large garlic clove 2 medium tomatoes thumb-size piece fresh ginger 2 tsp curry powder 2/3 tbsp chili flakes 1/2 tsp ground cumin 1/2 tsp ground lemongrass (sereh) 1 tbsp mustard-seeds 1 cup vegetable broth 1 cup coconut milk 1/4 tsp dried mint lime juice coriander salt Directions: I bought an organic pumpkin. Trim the ends, cut it in half and spoon out the seeds. Don’t toss the seeds! I used my food processor to quickly mince the onions.

Simply Scratch 5 Creative Ways to Use Chia Seeds By What To Eat Published Apr 21, 2015 Chances are, you’ve heard all the rumblings about chia seeds: The tiny powerhouse is touted for it’s omega-3 fatty acids, protein, and fiber content. If you’ve never cooked with the ingredient before, you’re in for a surprising treat. Banana Chia Muffins Start your morning on a healthy note — and use up that last overripe banana sitting on your counter — by baking a batch of these hearty, satisfying muffins from Tone It Up. Chia Seed Jam When chia seeds are mixed with liquid, they expand as they absorb the moisture. Linguine al Limone With Grilled Chia-Chicken Meatballs A hidden talent of these tiny seeds is their ability to work as an egg replacement, like they do in this satisfying pasta dish with chia meatballs from The Chia Cookbook. Bubble Water/Chia Fresca Looking for a fun way to quench your thirst? Coconut Berry Chia Seed Pudding For a simple breakfast packed with healthy fats, make this colorful chia seed pudding the night before.

Blog : Archives : Homemade Faux Meat Skip to Main Content PETA People for the Ethical Treatment of Animals Animals are not oursto eat, wear, experiment on, use for entertainment, or abuse in any other way. Vegan Food White Castle’s Veggie Sliders Are Now Vegan The times they are a-changin’, as burger chains such as White Castle offer vegan options. Read More Vegan Vanilla Ice Cream | Elana's Pantry | CC by 2.0 21 Reasons That New England Is the Place to Be for Vegan Ice Cream All of these shops carry vegan sorbet or ice cream options. Read More Want to Live Longer? These “Vegiterranean” recipes can help you get that healthy Mediterranean glow. Read More Celebs and Supporters Love PETA’s 35th Anniversary Menu PETA celebrated 35 years of victories for animals with a unique plant-based menu. Read More © Sweet Earth Foods Sweet Earth’s Newest Sammie Just Made Breakfast More Fun Spice up your morning with Sweet Earth’s new breakfast sandwich. Read More 31 Vegan Recipes for Every Day in October Read More © The Cheesecake Factory Read More Read More f

Grilled Prawns & Anchovy Butter – Culinary Musings | CULINARY MUSINGS We’ve been on a “No Reservations” kick lately and in this household, anything Anthony Bourdain says, goes. For a couple who doesn’t even own a television, we seem to be watching an awful lot of the Emmy award-winning show. Well, I’ve got newsflash for all you Netflix members out there, Anthony Bourdain: No Reservations is on instant view for your computer! That’s our little secret to keeping up with the globe-trotting, fellow Manhattanite Travel Channel host. Albeit, we’re about 5 years trailing behind the band wagon but trust me, we are all caught up now. On a not-so-recent episode about New York, Bourdain or “Tony”, revealed where all the top Manhattan chefs flock after they shut down their kitchens. In all honesty, we weren’t entirely impressed with our brunch at Prune but the feature on No Reservations had us salivating at the sheer simplicity of roasted bone marrow (one of our favorite guilty pleasures), radishes with butter, and of course, the namesake of this blog entry.

The Fauxmartha Wild Rice & Roasted Root Vegetable Bowls Photos by Emily Caruso I always find myself spending the first few weeks of January using up stray ingredients from the holidays. Half a bag of polenta, candy canes, creme fraiche that I stuck in the freezer until I could think of a use for it. This year, I had a small amount of wild rice left from a casserole and using it as a grain in a meal bowl seemed like a good idea. And it was! Meal bowls are pretty ubiquitous in the food blogging world right now, particularly if you’re vegetarian or vegan. For this particular bowl, I tossed the wild rice in red wine vinegar and olive oil, and used seasonal root vegetables, which pair nicely with the earthy flavor of wild rice. Wild Rice & Root Vegetable Bowls Earthy wild rice pairs perfectly with seasonal root vegetables in these healthy meal bowls. Ingredients For the wild rice: 3/4 cup wild rice1 tablespoon red wine vinegar1 tablespoon olive oilSalt and pepper, to taste For the roasted root vegetables: For the Cumin-Tahini Dressing: For serving:

Vegetarian Kebab Recipe Chef is going to make you re-think about the way you eat kebabs as Chef has made the ultimate kebab recipe that is healthy and very tasty. This vegetarian kebab recipe only uses healthy ingredients that are beneficial to your health, this recipe is also wheat, gluten, dairy and egg free. This is a vegan kebab recipe.These delicious aromatic vegetarian seekh kebabs are golden crispy brown on the outside with a soft meaty texture on the inside, they taste and look like the real thing but are a vegetarian/vegan alternative which is better for your health as they contain no saturated meat fats but healthy oils instead. Chefs vegan kebabs are also high in iron, fibre and many other important vitamins as the main ingredient is mung beans. You do not need to be a vegetarian or a vegan to enjoy this healthy kebab recipe as the taste is truly delicious. So do not delay....get the oven switched on....get the aprons out ......and lets get cooking as these kebabs are amazing. Ingredients For the Spices