Black Bean Brownies Recipe. Farmers Market. Scrambled Tofu Recipe. Lentils And Spinach Recipe. Pesto Vegetarian Lasagna. Great veggie lasagna! Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Cook the noodles according to the package directions. Set aside. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print. Rice with Black Beans Recipe. Slow Cooker Lemon Blueberry Muffin Oatmeal. From Healthy Slow Cooking – A Vegan Slow Cooker Blog This oatmeal reminds me of my favorite muffin. You get blueberries in every bite with a bright burst of lemon.
There’s something about just smelling lemon that seems to make the ickiest day seem to have possibilities. Slow Cooker Lemony Blueberry Oatmeal 2 to 3 servings **This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts 1/2 cup steel-cut oats2 cups Unsweetened So Delicious Coconut Milk1 cup blueberries (I used fresh, but frozen should work fine too)1 teaspoon vanilla extract1/4 teaspoon lemon extract (or 1/2 teaspoon lemon zest)1 – 2 tablespoons sweetener (I used agave)For serving: finely grated lemon zest and more fresh blueberries The night before: Spray your crock with some oil to help with clean up later.
In the morning: Stir your oatmeal well. Top each serving with lemon zest and more fresh blueberries if you want. The Vegan Stoner. Mediterranean Chickpea Salad II Recipe. Baby Spinach Omelet Recipe. Weekday Vegetarian: Samosas. Photo: Rebecca Vandevelde I love Indian food and I love making it because the spices make your kitchen smell amazing while it cooks. I didn't get that experience this time, because this is one of the meals that Rebecca Vandevelde made for me. What I missed in aroma was certainly made up in taste. Don't be alarmed by the length of the recipe here.
This was a fantastic chutney, as good as you would get in any Indian restaurant. This recipe is from India's Vegetarian Cooking by Monisha Bharadwaj.SamosasFor the filling 1 tbsp vegetable oil3 onions2 tbsp toasted and ground cumin2 tbsp toasted and ground coriander1 tbsp chili flakes1 tbsp salt1 tbsp cracked black pepper6-8 medium potatoes1 rutabaga, diced1-2 cups frozen peas 1. 2. 3. For the dough 1 cup all purpose flour2 Tsp salt2 Tbsp vegetable oil1/2 cup warm water 1. 2. 3. For Tamarind Chutney 1. 2. More Indian RecipesFrugal Vegetarian Eating: Chickpeas and SpinachQuick Spicy Cauliflower and Chickpea CurryMake and Easy Indian Dal. Hearty-Hearty Minestrone Soup Recipe.