Roasted Pumpkin & Leek Soup with Coconut Butter. There is nothing not to love about pumpkins…they are available is abundance right now, very cheap, nutritious, yummy, beautiful and versatile as well.
Great in savory or sweet dishes. Video: Homemade Black Bean Veggie Burgers. "Creamy" Spinach Curry. Golubka: Butternut Squash Spaghetti with Creamy Almond Butter Sauce. Quinoa Stuffed Sweet Potatoes - Leslie Durso. It’s Fall!!
Well, sort of… Here in Southern California where the temperatures are said to reach the 90′s this week it hardly feels like mid October! But none-the-less I wanted to share with you a super easy and fabulous Fall recipe I whipped up the other night when some friends came over for dinner. This would make a perfect protein substitution for Thanksgiving or a fabulous side dish for those veggies and gluten-free’s coming over for dinner. I hope you enjoy as much as we did Quinoa Stuffed Sweet Potatoes Serves 8 What you’ll need: 4 sweet potatoes 1 cup quinoa 2 cups vegetable broth 1 tbsp. butter substitute like Earth Balance 1 tbsp. olive oil 1 small onion, diced 2 cups kale, broken into 1 inch pieces 1/2 cup toasted slivered almonds 1/4 cup (plus) dried cranberries salt and pepper What you’ll do: Bake the sweet potatoes in a 350 degree oven for 1 hours or until fork tender.
Printer Friendly Recipe Be Sociable, Share! Cucumber Tofu Rolls. Total Cost (minus sundries): $4 This is a quick and easy side you can put together and eat right away or tuck them away for a day or two in the fridge.
I made a quick soy sauce & vinegar dip which was great, but what would really make this amazing would be the (Sorta) Spicy Peanut Sauce. The Simple Veganista: Raw Veggie Chili with Taco Nut Meat. This is a welcome meal after all the Thanksgiving festivities.
Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. Adapted from this recipe 'Fresh Tomato Chili with Taco Nut Meat'. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Vegetarian Recipes.
Minted Tomato, Onion & Glazed Tofu Kebabs Recipe. Lunch Recipes: Vegetarian Lunch Sandwich Recipes - Martha Stewart. Tofu Kebabs with Cilantro Sauce. Lunch Recipes: Vegetarian Lunch Sandwich Recipes - Martha Stewart. Veggie Burgers. Lunch Recipes: Vegetarian Lunch Sandwich Recipes - Martha Stewart. Vegetarian Black-Bean Chili. Lunch Recipes: Vegetarian Lunch Sandwich Recipes - Martha Stewart. Rachael Ray's Pimiento Mac'n'Cheese. Spicy Bean Burgers -DK. Veggie Quesadillas. Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Spray pan with cooking oil spray. 2 Cook vegetables on medium heat for 4 to 5 minutes, stirring frequently. Remove from pan. 3 Spray pan with cooking spray. Place tortilla in the pan. Tofu with Thai Curry Sauce -EW. Eggplant Pomodoro Pasta -EW. Skillet Gnocchi with Chard & White Beans -EW. Deep Dish Greens with Millet Amaranth Crust. Spaghetti with Roasted Eggplant “Bolognese” Acorn Squash Stuffed with Chard & White Beans -EW. Mexican Casserole. Creamy Orzo with Swiss Chard and Poached Eggs. Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Bring a 4-quart stockpot filled with salted water to a boil, and add 1 tablespoon kosher salt. 2 While the water comes to a boil, rinse and de-stem the Swiss chard, slicing the stems horizontally into bite-sized pieces and tearing the leaves into bite-sized chunks. 3 Heat the olive oil over medium-low heat in a large skillet, and stir in the shallot and garlic. Cook for 1 minute, then add the chard stems and a pinch of kosher salt. Cook, stirring occasionally, for 3 minutes to soften the stems. 4 Add the chard leaves and cook for 5 minutes more to wilt and soften them. 5 Add the vegetable broth and cook for 10 more minutes to reduce the broth into a light sauce. 6 Add the orzo to the boiling water and cook according to package directions until al dente. Hot Chile Grilled Cheese.
Oven-Roasted Chickpeas and Broccoli with Barley. Edible Spoons and Bowl Tutorial. Fancy a completely edible meal?
After discovering that I am indeed capable of making bread, in true style, I’ve tried to be as creative as I can! But, to be fair, “edible bread spoons” was my husband’s idea. I’m sure I’m not the first to make these, but I dare not look (as I had a lot of fun making these up myself). First you’ll need some dough. I decided to make dough without yeast so that it was easier to get the shape I wanted, without it changing while baking. Basic Ingredients: 325g flour, 1tbs salt, 1/2 tbs sugar, 200ml of warm water. To make the dough: Mix all dry ingredients together, then add water and kneed with hands. Prepare the work surface and bowl by sprinkling with flour. After rolling the dough flat, lay it over a shallow small bowl.
Now that your bowl is ready it’s time to make the spoons! Using a knife draw lines from the top curve to the bottom curve to complete the spoon shape. The spoons and bowl are ready for the oven. Consider this version a blank canvas. Vegetable Enchiladas.