Yellow Split Pea Fritters. Instant Pot Yellow Split Peas with Tomatoes (Tarka Dal) - Plant Based Instant Pot. Lentil & Sausage Stew. Okay, you’re really going to have to try not to judge a book by it’s cover here. I know this Lentil & Sausage Stew isn’t the prettiest thing to look at but, OMG, it will knock the socks right off your taste buds! No joke.
We’re talking insanely delicious here… like “at the end of the week I’ll be sad that there isn’t any left” delicious. But worry not, it makes a huge batch so you can always stash a few servings in the freezer for later. The recipe posted below is adapted from this Lentil Sausage Soup over on dlynz.com. The recipe makes a ton but luckily it freezes well. Okay, on to the recipe… Recipe updated 12-9-17. Sedano e Pomodori Brasati (Braised Celery and Tomato) Recipe. Vegan Substitute For Ground “Beef” When the occasion calls, it’s good to have a solid substitute for what would otherwise be ground beef.
This recipe uses crumbled tofu and bakes it with a simple combination of spices, soy sauce, and nut butter to create a delicious and perfect replacement for real beef. Enjoy! Tofu isn’t something I have very often, and this marks the first time I’m using it on the blog. The reason being that it is very difficult to find a high-quality source of tofu, and the kinds in the supermarkets are actually very difficult to digest.
Zucchini & Squash Squares. This recipe is my own brainchild.
Best Crack Cauliflower. Chickpea Pumpkin Burgers. Two little pumpkins, too many recipes was I tempted by.
For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I saw Helen Graves' pumpkin and chickpea burgers. While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues. Pumpkin & Black Bean Burgers. As promised in the last post, this is the reason I made the lemon cilantro crema.
I typically save eating out for the weekend as a sort of treat (i.e. you don't have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara's pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side. The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? Maybe it's just me...) Combine the pumpkin, oil, spices, and salt in a food processor and process until smooth.
Serving suggestionsAs photographed, the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta. Summer Squash Pizza Recipe. Difficulty:Easy | Total Time: | Makes:2 pizzas You hear pizza, you think cheese that flows like roof tar; pepperoni slices cupping in the oven, filling with grease; and a crust so overladen with toppings it droops like sorrow when you try to lift a slice.
This pizza (along with the other five we designed for summer) is different. It is both elegant and summery, full of flavor from good-quality cheeses and produce—so flavorful, in fact, that you won’t even notice it’s vegetarian. 1 (16-ounce) bag store-bought pizza dough1/4 cup basil pestoFresh mozzarella, slicedYellow and green summer squash, thinly slicedSaltRed onion, thinly slicedOlive oil, for brushing the dough1/4 cup grated Parmigiano-Reggiano Preheat the oven to 450°F. New Mexican Sweet Potato Latkes with Lime–Sour Cream Sauce Recipe. Kale and Mushroom Stroganoff Recipe. Difficulty:Easy | Total Time: | Makes:4 servings Stroganoff is best known as a beef dish, but you won’t miss the meat in this vegetarian version.
To keep the flavor deep and umami-rich, we add the soaking liquid from dried porcinis to sautéed cremini mushrooms, onions, and kale, then reduce the mixture with wine. The sauce is finished with some sour cream, butter, and pasta cooking liquid, then tossed with egg noodles. Swiss Chard and Artichoke Grilled Cheese on Millet Bread {eat.live.be} {GIVEAWAY} Sometimes, I think my body tricks me into carb loading.
This weekend I made a loaf of beer bread (recipe to come!) Along with two loaves of this millet bread (okay one loaf of millet bread and one batch of rolls that proceeded to become millet rocks within about 4 hours, so do what I say and not what I do – make two loaves) and sure, I was kind of emotionally baking as well as trying to find something (anything!) That The.Boy would eat. Sweet Potato Chickpea Quinoa Burgers on Homemade Pretzel Rolls. In an effort to take some of the pressure off myself encourage The.Boy to exercise his first amendment rights (you know, freedom to eat whatever he wants…even though in our apartment it’s really freedom to eat whatever I’ve decided to cook for him), I’ve tasked him with choosing one dish to add to our menu plan each week.
Now, lest you think I would give him free range to choose any recipe in the history of recipes, which could admittedly be quite daunting (and would inevitably end up with him requesting pizza and/or steak for dinner every week), in actuality I introduced him to my Pinterest boards and said “Go crazy.” He, apparently, took that literally.