Vegetarian

Facebook Twitter
Recipe: Beet walnut salad By Mayo Clinic Staff Number of servings Serves 8 Ingredients 1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained 1/4 cup red wine vinegar 1/4 cup chopped apple 1/4 cup chopped celery 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1 tablespoon water 8 cups fresh salad greens Freshly ground pepper 3 tablespoons chopped walnuts 1/4 cup Gorgonzola cheese, crumbled Directions Recipe: Beet walnut salad
Artichokes alla Romana Artichokes alla Romana Dietitian's tip: Stuffed artichokes make an appealing and substantial side dish. The simple but flavorful stuffing complements the artichokes' nuttiness without overpowering them. Number of servings Serves 8 Ingredients
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Watercress, avocado, and caramelized pineapple walk into a bar, in Cuba. We're on the cusp of the spring love affair we've been waiting for all winter. But guess what else is in season, just a bit further away? Pineapple. And avocado! Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad
Soy: Healthy Or Harmful? Soy: Healthy Or Harmful? Soybeans are handy. Aside from the traditional foods they bring us -- edamame, tofu, tempeh, and many others -- they transform into tasty substitutes for milk, yogurt, ice cream, bacon, burgers, and sausage. With no animal fat, cholesterol, or sensitizing animal proteins, they side-step the problems that animal products can cause. Cow's milk, for example, is linked to Type 1 diabetes and anemia in children and increases the risk of prostate cancer in men.
Jenny Holm: Georgian Eggplant Rolls with Walnut-Garlic Filling Jenny Holm: Georgian Eggplant Rolls with Walnut-Garlic Filling I first tasted Georgian food as an exchange student in Moscow. My host mother Masha introduced me to it on nights her boyfriend Igor wasn't home, since he couldn't abide the garlic that permeates nearly every Georgian dish. This was one of my favorites, the tender fried eggplant forming a finger-friendly pocket around its pungent filling, nutty and creamy and herbal in a way I'd never experienced before. Five years later, when I took a job teaching English in Georgia largely in order to cook and eat this food every day, my Georgian host mother Shushana taught me her recipe for this dish, on which my own is based. (For instance, I have omitted the ground marigold petals that add color to many Georgian dishes, since they are all but impossible to find in the US.)
I worked on two things over the weekend: organizing my photos into scrapbooks, and making this Parmesan Celery Salad. For years, I've had piles of photos accumulating in drawers, on desks, and in boxes. I suspect it is going to be a long process wrangling them into some sort of order, but at least I now have a plan. The salad? It's crisp and vibrant from the celery and jolt of lemon, creamy from the warm cannelloni beans dusted with wispy threads of grated Parmesan. It hits the warm beans and melts instantly. Parmesan Celery Salad Recipe Parmesan Celery Salad Recipe
Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles As much for its beautiful purple-red hue and distinctive sweet flavour as its nutritional benefits, the beetroot is my favourite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups. I'm not nearly as fond of parsnips ordinarily, but their flavour makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are puréed and added to beets separately to create multiple layers of flavour and colour that will warm and please the eyes and palates of your guests. {*style:<i>1 cup dried white kidney (cannellini) beans 4 medium beets Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles
Bulgur Bowl
Quinoa Chili Recipe
Andrew Scrivani for The New York Times 1 1/2 cups red rice, like Bhutanese red rice or Lundberg Wehani 1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica Red and Black Rice Stuffing With Red Lentils — Recipes for Health Red and Black Rice Stuffing With Red Lentils — Recipes for Health
Red Beans and Rice Recipe
Pumpkin Chili
Roasted Peppers with Nectarines Recipe at Epicurious.com Roasted Peppers with Nectarines Recipe at Epicurious.com photo by Mirabelle Marden yield Makes 6 to 8 servings Sweet nectarines balance the earthy green peppers in this colorful side.
Smoky Corn & Black Bean Pizza
Spicy Black Bean Tacos Recipe
Spicy Azuki Bean and Brown Rice Salad Spicy Azuki Bean and Brown Rice Salad Known simply as "red bean" where it is widely cultivated in east Asia, the little azuki bean is rather neglected elsewhere … a bit of a shame given its light and creamy texture and mild, slightly sweet and nutty flavor when cooked that make it an easy and delightful pairing with other Asian tastes. Quite for that reason I came up with this simple and zesty Asian-style azuki and brown rice salad to go along with my mushroom, miso and seaweed soup to complete a nourishing and colorful light dinner. This is also my submission to this month's No Croutons Required. You have until the 20th of July to send in your soup or salad creation featuring grains.
How to Make Japanese Rice (Sushi Rice) without a Rice Cooker