background preloader

Vegetarian

Facebook Twitter

Creamy Caprese Pasta. Sigh. It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. Dumped hot coffee on your new white shirt? Couldn’t fit into your new white shirt? Or maybe you dropped your last allergy pill – the only thing that keeps you from scratching out your eyeballs in May – down the garbage disposal. That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now.

So – the pasta! Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. Take that Monday. Black Bean-Quinoa Burgers Recipe. Spinach & Lemon Quinoa Bake. I came across this recipe and just knew I had to make it vegan. After a few modifications, it’s now an awesome vegan dish that is even easier to put together than the original recipe. Recipe Notes I replaced the cottage cheese and eggs with vegan sour cream and Ener-G egg replacer .

I left the breadcrumbs out to make it lighter/healthier, and everything still holds together nicely. I added lemon zest, which results in such a fresh flavor. Don’t skip this ingredient! I added nutritional yeast, but feel free to leave it out if you’re not a fan or don’t own any. Planning Ahead & Serving Tips If you’re already preparing quinoa for another meal this week, make an extra cup of it and shave the first step off this recipe! Spinach & Lemon Quinoa Bake Total time Author: Angela @ Vegangela.com Recipe type: Main, Side, Starter, Appetizer Bring broth and quinoa to boil. Adapted from Martha Stewart Living magazine, September 2001. Vegetarian Recipes. Spicy Buffalo Cauliflower 'Wings'. Looking for a healthier (and kinder) alternative to chicken wings?

Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings. Card Search - Search: "Modern" The Meatless Challenge: 7 Vegetarian Meals for $10 or Less. Photo: sarniebill1 With so many laudable but expensive food movements like buying organic and fair trade, you’ve got to love one that cuts your grocery bill.

Meatless Monday has become a trendy thing to do for both home cooks and restaurants, largely for its sustainability. (The gist: meat requires more land, water and energy to produce, and releases more greenhouse gases.) But following the trend is also a great way to save on grocery costs. Prices have risen along with the growing middle class in developing countries. As with our first “meals under $10″ challenge, we asked food and finance bloggers, as well as chefs and home cooks, to send in their best suggestions for a meal fit for a family of four. Now Frugal Foodie has a challenge for you: what’s your best super-cheap yet gourmet vegetarian meal? (All cost estimates are based on non-sale New York City supermarket prices. Spiced Veggie Burgers Cost: $2.35, or $0.59 per serving Eggplant Stew Cost: $3.92, or $0.98 per serving. Chinese Crispy Fried Tofu with Sweet Chili Sauce Recipe. It feels like yesterday, but the memory is fresh.

Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided.

So on this particular day, this packet with something called as "tofu", went into my basket. Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Important Tip: I was a little slack in doing a good job and it shows the way it fried. Make sure to blend it well. Next add the tofu cubes to this mixture. Vegetarian. Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →

Zucchini Pancakes with Sriracha Sour Cream | The Chefanies. This Zucchini Pancakes recipe is one of my originals. I have been making them since I started really cooking healthy last year. I am amazed by how many you can eat for like NO calories. I mean obviously there are some calories but very few. For all you number crunchers out there – you can eat 5 pancakes for 92 calories. (The whole recipe yields 10 pancakes) I have experimented with this recipe with various ingredients. PS – If you happen to find yourself in Costa Rica, The Costa Rica Yoga Spa serves some delicious Zucchini Pancakes with a million dollar view. Serves 2-4 2 Zucchini, shredded/grated 1/4 red onion, shredded/grated 3 tbsp Whole Wheat Flour (maybe more) 1 Egg, beaten 1/4 tsp Baking Powder Salt & Pepper to taste Red Pepper Flakes Sour Cream + Sriracha for dip Chives for garnish {*style:<b>DIRECTIONS </b>*}Shred or grate zucchini and onion by hand or in a food processor.

Once you have that shredded/grated transfer it to a strainer and sprinkle it with salt to allow the liquid to drain. Weekday Vegetarian: Spinach and Avocado Salad with Garlic Mustard Vinaigrette. Jaymi's Notes:I can never turn down a recipe that calls for avocado. Especially one that uses a tangy dressing that can can brighten the mild flavors of avocado and spinach. This salad whips up quickly which is yet another reason to love it. I'm not a fan of raw garlic so I left it out of the dressing, but I don't think it suffered -- the dressing was still wonderfully zippy.

So you can customize this based on whether or not you enjoy such a strong (and lasting) flavor. More on The Cooking Project. © Jaymi HeimbuchKelly's Recipe:I don't buy avocados very often, because I try to stick to produce that grows in my own province, and avocados definitely do not. This is a nice, straightforward salad with a refreshing taste. This recipe is from the cookbook In the Kitchen with a Good Appetite by Melissa Clark. © Jaymi Heimbuch Spinach and Avocado Salad with Garlic Mustard Vinaigrette © Jaymi Heimbuch1. 2.

Best Make-Ahead Meals. Lunch Recipes: Vegetarian Lunch Sandwich Recipes - Martha Stewart. White Pizza with Spinach and Tomatoes. With my last pizza creation, my chicken teriyaki pizza, I broke my pizza stone. I had got that stone from Pampered Chef a few years ago, and have never been thrilled with the results. I am kind of glad it broke, but it’s not like I intentionally threw it on the floor or something. I didn’t carelessly toss it in the sink, or even slam it on the counter. All I did was grab it, and lift if off the counter. It almost seemed as if the pizza was so heavy, the pitiful little stone just broke from the weight of the pizza. To replace it, I got an Airbake pizza pan. Say 'Yes' to Pesto.

Sauteed Vegetable Gyros | The Family Kitchen. As a teenager my husband worked as a stage-hand in a night club where they use to give them one meal voucher a night. And the meal was for a gyro. He use to live off of them when he was working at the night club. Later one, we use to go out for gyros to a local Greek restaurant when I was working full-time. Although I have always loved gyros, I never really liked the meat, I just like alot of vegetables. Occasionally I use to order them with a little shredded roasted chicken, but it’s the vegetables I really love. Having all those vegetables nicely sauteed with herbs in one convenient little sandwich is so delicious. I don’t know why I haven’t made these sooner at home. Vegetarian Gyros Ingredients For the Vegetables 1 head of broccoli, cut up 1 red onion, sliced 3 zucchini squash, cut in strips 2 cups baby carrots, cut in strips 2 cups baby bella mushrooms, sliced 1 teaspoon dried oregano 1 teaspoon dried thyme salt and pepper to taste Tzatziki Sauce Method 1. 2. 3.

Mouthful - Frugal Feasts: Broccoli and Cheese calzones. I'm a day late on Frugal Feasts. My apologies; although I doubt you guys have been eagerly waiting for its arrival. I wanted to offer another vegetarian recipe because eating a few meatless meals each week is a definite way to be more frugal. I grabbed Mollie Katzen's latest book, "Get Cooking," off the shelf.

It is a good primer for the person in your life learning to cook. Her recipes give very explicit basic instructions for the newbie in the kitchen. I chose the recipe for Broccoli-Cheddar Cheese Calzones because Food Lion, Harris Teeter and Kroger have frozen vegetables on sale this week for about $1 per 7 to 10-ounce bag.

At all the stores, the prices come out to be between 10 cents and 14 cents an ounce. Broccoli-Cheddar Cheese Calzones Adjust the oven rack to the center position and preheat the oven to 450 degrees. Lightly spray a work surface with vegetable oil spray or coat with 1/2 teaspoon of olive oil. Place a large skillet over medium heat. Makes 4 servings. Cost breakdown. Greek Style Mac and Cheese | Steamy Kitchen. Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart.

Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!! This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.

Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. Leave a Comment. Guest Post: Jessica of ‘How Sweet It Is’ Presents Roasted Garlic, Red Pepper and Mushroom Quinoa.

One of my favorite ways to make a dish taste indulgent without lots of calories is to add roasted garlic. When roasted, garlic becomes caramelized, sweet and buttery, adding a burst of flavor to any dish. Recently, I paired it with the protein-packed grain, quinoa, which has become a favorite in our house. Along with caramelized red peppers and sautéed mushrooms, this mix has become a staple during our busy weeks.

It tastes great hot or cold, it works perfectly as a side dish, and can even become a main entrée with the addition of more veggies or your favorite lean protein if desired. Vegetables aren’t my favorite, so I find pairing them with something that I really enjoy – such as the creamy roasted garlic or the quinoa – not only allows me to enjoy them, but also helps me get in multiple servings a day. I hope you enjoy this quinoa as much as we do! Roasted Garlic, Red Pepper and Mushroom Quinoa (makes about 2 cups worth) Preheat oven to 400 degrees. Frankel :: NY Times Best Seller & Celebrity Natural Food Chef.

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. Black Bean and Guac Burrito – Naturally Ella. I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. The first was Gallo Pinto - a traditional rice and bean dish for breakfast.

Today’s post does not involve traditional Costa Rican food but instead burritos- my favorite meal from the cafe good vibrations. This place was definitely your sufer-type, American hang but man did they have good food (and so laid back!) This is where I discovered my love for burritos. Rice (check!) Beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients.

Vegetarian Pho (Vietnamese Noodle Soup) | Apartment Therapy The Kitchn. Love That Quinoa Burger! «