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Vegan tamales, baked tofu, roasted vegetables on polenta, and the very best veggie burger ever.
We made this one for lunch yesterday, another winner from Fine Cooking. It seems that vegetarians eat a lot of beans, and for good reason because in addition to being the musical fruit, they are a quality source of both protein and carbohydrates.
Main Ingredients: Quinoa: 1 cup Water: 2 cups Zucchini: 1, chopped Red bell pepper: 1, chopped Olive Oil: 1+2 tbsp Fresh lemon juice: 2 tbsp Fresh parsley: 2 tbsp, finely chopped Salt Pepper Directions:
Photo by Kelly Rossiter Hands down, the number one response I get from people when I mention that my children are both vegetarian is "but how do they get enough protein?" Getting your daily requirement of protein is actually pretty easy.
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For a PRINTABLE copy of the recipe, you'll find it on my recipe blog.
I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.