background preloader

Vegetarian Entrees

Facebook Twitter

Pure-Book_Digital-Sampler.pdf. Euphoric Vegan: Zucchini Ribbon & Lentil Salad. Serves: 2 Time: 35 mins (5-10 mins if using ready cooked lentils) This past week in England, apart from a thunderstorm there has been absolutely beautiful weather, including the hottest day of July ever recorded in the UK; on hot summer days like this hot food is pretty much out of question, you want light food that's still sure to deliver on flavour.

Euphoric Vegan: Zucchini Ribbon & Lentil Salad

This salad does exactly that; thin ribbons of zucchini (courgette), with lentils & fresh cherry tomatoes, topped with a creamy and zesty avocado parsley dressing that's to die for. This recipe is packed full of goodness, loaded with fresh seasonal veggies that not only taste amazing but are high in a whole range of vitamins that will leave you feeling - dare I say it, euphoric. Lentils are so nutrient dense, being high in both protein and iron and a low GI food, meaning it won't cause your blood sugar to skyrocket and will keep you fuller for longer. "Spring into Health Saturday" Recipe Kick-Off! Today I'm kicking off my Spring into Health Saturday series.

"Spring into Health Saturday" Recipe Kick-Off!

Every Saturday I'll be posting a spring-inspired recipe to keep you fit and healthy all the way to summer! Smoothies, salads, wraps, sandwiches, drinks and light desserts will speckle this series. So be sure and visit my every spring Saturday for the best and yummiest vegan recipes spring has to offer! Sunshine Sandwich. Cooking.nytimes. My Dear Friends Gwynnie P. & Ina Garten Eat Class, Sophistication & Homemade Ricotta for Brunch. Academy Award Winning film heroin, wife, mother, radiation survivor, Miso enthusiast, bag of osteopenia-riddled bones - Gwyneth Paltrow is a great many things.

My Dear Friends Gwynnie P. & Ina Garten Eat Class, Sophistication & Homemade Ricotta for Brunch

And now, with the help of the Barefoot Contessa herself, Gwyneth can now add homemade ricotta connoisseur to her varied and notable list of achievements. Gwynnie, as she is known to our close personal group of friends which includes legendary model/heiress Amanda Hearst, Nobel Laureate Herta Müller, Russian opera songstress Anna Netrebko and Jersey Shore star Snooki, took time out from her oh-so-busy schedule to whip up a light and delicious mid-morning brunch with Food Network vixen, Ina Garten. Homemade Ricotta Makes about 2 cups * 4 cups whole milk * 2 cups heavy cream * 1 teaspoon kosher salt * 3 tablespoons good white wine vinegar Set a large sieve over a deep bowl.

Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Tomato and Zucchini Frittata. Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

Tomato and Zucchini Frittata

Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I've been enjoying them in salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer's market this weekend and I came up with this delicious frittata. What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today's leftovers from lunch are going to be tomorrow's breakfast. Tomato and Zucchini Servings: 4 • Size: 1/4 • Old Points: 4 pts • Weight Watcher Points+: 4 pt Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g Sodium: 204 mg • Cholest: 186 mg Ingredients: Preheat oven to 400°F. Heat oil in a 10-inch skillet over medium-low heat. Mexican Red Lentil Soup with Cilantro-Almond Pesto.


Crisp Nori Chips With Toasted Sesame Oil Recipe - NYT Cooking. Crème Brûlée French Toast Recipe. Grilled Cheese Sandwich Recipe - NYT Cooking. Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice. Rice-and-Egg Soup Recipe - NYT Cooking. Hard-Cooked Eggs in Tomato-Onion Sauce Recipe - NYT Cooking. Green Goddess Dressing Recipe - NYT Cooking. Vegan Strawberries and Cream Bruschetta – Turnip the Oven. Have you ever played the Post-it game?

Vegan Strawberries and Cream Bruschetta – Turnip the Oven

Everyone gets a Post-it stuck to their forehead with the name of someone famous–real or fictional–and then you take turns asking yes or no questions to figure out who you are. The first person to guess wins. I once witnessed a friend get it in three questions (“Am I an animal?” Yes. Matcha-colada Smoothie Bowl- Domesticate ME! I screwed up, and I’m sorry.

Matcha-colada Smoothie Bowl- Domesticate ME!

It’s been a hectic few weeks, and in my flustered state I somehow misread my calendar, making next week’s recipes this week. I was okay with it (it’s not like you would know), but then I realized that the Kentucky Derby was this weekend and Cinco de Mayo was Tuesday. Green Pea Guacamole Recipe - NYT Cooking. Roasted Sweet Potato with Chickpeas, Goat Cheese, and Coriander Recipe on Food52. The Middle Eastern Bowl. Last weekend was one of my favourites since moving out west because I got a call from my shipping company, telling me that my car had arrived and was ready to be picked up.

The Middle Eastern Bowl

While I was thrilled to have my Rav 4 back, what I was most excited about was the reunion with my Vitamix packed away in the trunk. We’d been apart for 2 and a half weeks, and that was about 2 weeks too long. Baked Mushroom Stuffed With Quinoa – Kayla Itsines. Cooking.nytimes. Venetian Cauliflower Recipe - NYT Cooking. Vegan Crock Pot Recipes. A Radish and Herb Salad That’s on the Cutting Edge. Advertisement Error Continue reading the main story Video A lettuce leaf is gossamer, floppy and delicate.

A Radish and Herb Salad That’s on the Cutting Edge

A radish is sturdy and dense. They seem about as different as vegetables can be — until you slice that radish on a mandoline. Suddenly, it transforms from a bulky root into ethereal shavings. The same mandoline strategy can be applied to nearly any hardy root, stalk or vegetable that you could happily eat raw: fennel, celery, carrot, beet, turnip, kohlrabi, butternut squash, brussels sprouts. Here, I’ve applied it to a mix of radishes, fennel and celery tossed with a heap of deep green parsley leaves and a bracing lemon dressing.

If you don’t have a mandoline, making this salad is as good an excuse as any for buying one. Black Bean Hummus – Kayla Itsines. Garden Vegetable Soup Recipe : Alton Brown. Vegabund: Tempeh knedlo zelo / Tempeh with dumplings and cabbage - zdravá verze klasiky / healthy version of czech classic. Triple Garlic Linguine - Chef Lana. If you are a garlic-lover like myself, you would definitely agree that there’s no such thing as too much garlic!!!

Triple Garlic Linguine - Chef Lana

From salad dressings, spreads, soups, sauces and even juices my everlasting love influences yet another dish. Belonging to a category of it’s own, garlic is used in virtually every cuisine. I certainly try to add it to almost all of my dishes. The stronger and more pungent the taste, the better it is. This summer, I plan to attend an Annual Garlic Festival in Gilroy, California. 1/4 cup plus 2 Tbsp extra virgin olive oil1 garlic bulb, oven roasted1 garlic bulb, half thinly sliced and half smashed1 medium onion, minced1 (28 oz) can peeled tomatoes, pureed1/2 tsp crushed red chile flakes1/2 tsp sea salt, or more to tasteBlack pepper to taste4 large fresh basil leaves, washed12 oz whole wheat linguine1 Tbsp Earth Balance butter Preheat the oven to 400 °F.

Cut off top of one garlic head and set cut side up on a piece of an aluminum foil. Artichoke & Pickled Onion Pizza w/ Harissa Tomato Sauce + Kale Pesto + Parm. I’ve been soaking up all this sunshine the past few days and am high on vitamin D, folks!

Artichoke & Pickled Onion Pizza w/ Harissa Tomato Sauce + Kale Pesto + Parm

What an invigorating feeling. Living previously in southern California, and Phoenix before that, I’ve never been short on that naturally beaming source of D. However, this first winter here in Colorado has given me some blues that were shaken off this past week with a streak of 60s and 70s and SUNSHINE. I feel like I have beams of light shooting out of every orifice (TMI?). How to Make Raw Pasta (with Three Sauce Choices!) These vegan pasta recipes are so satisfying, nutrient-dense, low-calorie and RAW, in every sense of the word. I don't really use recipes when preparing raw food. So for the following recipes, feel ABSOLUTELY FREE to play with them as you like. There's endless possibilities for sauce ideas - just like for smoothies and salads.

Baked Taquitos with Black Beans & Sweet Potato - She Likes Food. Taquitos and I go way back. When I was in high school, I used to go over to a friend’s house everyday after school and we would eat taquitos as our afternoon snack. They were microwaved and probably had some type of fake cheese inside of them, but I loved them. Lentil and Roasted Cauliflower Salad. Friends, I have an obsession with a veggie. For those that know how large my carrot consumption is, you’ll be pleased to know that it’s not carrots.

A couple of weeks ago, one of my co-workers asked me for a snack recommendation. He said he’d developed a late night snacking habit and wanted some tasty yet healthy options that weren’t too difficult to make. Instantly, roasted cauliflower popped into my head because it’s been in my grocery cart every week for the past couple of months. Fluffy Falafel…and an easy Tzatziki! « October 21, 2009 by Linda FALAFEL with TZATZIKI I eat fairly low carb, and the carbs I do eat usually come from veggies and a lot of beans. I LOVE BEANS! This recipe is a great vegetarian dish for when you’re tired of meat or just want something a little different. It gives a very soft patty, but it holds together well when fried in a small amount of oil and they firm up slightly as they rest.

Lemony Summer Harvest Falafel w/ Smoky Sriracha Tahini. Today, I want to talk about making a difference. As many of you may have read/guessed by now, I am an ethical vegan. Vegan Veggie Crunch Sandwich with Tzatziki & Balsamic Drizzle. By the time you read this, I’ll be plopped down in a jam-packed, slightly steamy auditorium listening to colleagues reminisce about their sun-soaked summer adventures. 15 Minute Creamy Avocado Pasta. Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town.

Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] 3 Ingredient Beer Battered Artichoke Hearts - NeuroticMommy. Written by JenniferRose Posted on – Tagged: All Recipes, Appetizersartichokes, beer, dairy-free, dips, egg free, finger food, starters, vegan, vegetarian Holy mother of all things delicious! Tomato and Caramelized Onion Flatbread - Recipe Righter. Tomato and caramelized onion flatbread, this is the stuff my dreams are made of! It’s a great side to a nice salad for dinner or lunch. It’s also a great vegan pizza alternative.

Tomatoes and caramelized onion are a perfect combo for on top of crusty bread, don’t ya think? One Pot Zucchini Pasta – Making Thyme for Health. One Pot Zucchini Pasta is an easy, light and healthy meal made from summer’s finest produce. Baked Sweet Potatoes Stuffed with Chickpea Chili - The Vegan 8. Charlie Bird's Farro Salad Recipe - NYT Cooking. Peach summer rolls with peanut sauce - Lazy Cat Kitchen. Vietnamese cuisine is one of my absolute favourites, especially in the warmer weather when it is fragrant and fresh flavours are so refreshing.

Today’s dish is a Vietnamese classic with a Greek twist. Since, like I mentioned in my last post, peaches are die for at the moment, I’ve decided to fold them into the summer rolls for an extra burst of subtle sweetness. Samosa Potato Cakes. Quick Cauliflower Base Pizza – Kayla Itsines. Take the Challenge! Discover the tricks that target fat loss just for women, how to eat for your body, & completely reinvent your shape. Vegan spring rolls - Made by Choices. Beet and Goat Cheese Salad Recipe - NYT Cooking. Roasted Garlic Artichoke Burgers. Make Savory Galettes Without a Recipe - Video. Coconut Red Curry With Tofu Recipe - NYT Cooking. 16 Delicious Ways to Use Up Herbs - NYT Cooking. Roasted Eggplant With Spiced Chickpeas (Moussaq’a) Recipe - NYT Cooking. Cook Spring Oatmeal - Video. Fan Qie Chao Dan (Tomato and Eggs over Rice) Recipe on Food52. Charlie Bird's Farro Salad Recipe. Crème Brûlée French Toast Recipe. Baked Brown Rice Recipe : Alton Brown.

Best Lentil Soup Recipe. Coriander & Chickpea Salad – Kayla Itsines. German Potato Salad Recipe : Bobby Flay. Harissa-Roasted Butternut Squash Soup with Spicy Toasted Pepitas - Asian Coconut Rice Recipe. Chick'n Tortilla Soup. How to Make Perfect Thin and Crisp French Fries. Sweet Potato Dal. Fried bananas - recipe. Zucchini Fritters – Kayla Itsines. Three Herb Quinoa Salad. 2 Power Salad Recipes to Energize Your Week. Vegetarian Southern-Style Biscuits & Gravy - The Vegetarian Food Lab. Chickpea Scramble and Red Cabbage Brown Rice Bowls. The Best Vegan French Fries (gluten-free, too!) - Gluten Free Vegan Pantry. Coconut Jasmine Rice with Goji Berries. Peach summer rolls with peanut sauce - Lazy Cat Kitchen. Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipe - NYT Cooking.

Vegan Cabbage Rolls with Tomato Sauce.


Veggie Burger Tacos with Avocado Cream Drizzle. Grapefruit Creme Brulee. Guacamole Reinvented Recipe. Love That Quinoa Burger! « Whole Wheat Linguine with Roasted Beet Puree and Chia Seeds at Cooking Melangery.