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Vegetarian Chili - Leslie Sarna. Don't forget to enter this weeks GIVEAWAY! It's super yummy! I made this for Superbowl and I have to say, it is one of the easiest things in the world to make! I make it in a slow cooker which is why it is so easy. Throw the ingredients in, turn it on and walk away! Man I love slow cookers! Vegetarian Chili What you'll need: 1 large onion, large dice 4 cloves of garlic, chopped 1 large can of diced tomatoes 1 can of tomato paste 1 can of kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 1 can of pinto beans, rinsed and drained 1 small can of corn, drained 1 red bell pepper, diced 2 oz. of super dark chocolate (like 74%) 1 Tbsp. chili spice blend a pinch of cinnamon a dash of cayenne You can adjust the heat however you like it, I like it mild. What you'll do: Throw all the ingredients in the slow cooker, mix and turn on!!

And of course, all the ingredients are optional, so have fun with it! Serve with cheddar cheese, scallions, and or cornbread. Printer Friendly Version Tools I used: Top 10 vegetarian mains | delicious. Magazine food articles &advice. Homemade Raw Vegan Ice Cream Bars! & Veggie Wedgie - StumbleUpon.

Yes, another ice cream recipe! Funny that I am posting this today, because I started a juice fast this morning! I feel like I really need it because (believe it or not) I have been eating a lot of heavy vegan food lately…Good thing that ice cream does not go bad, coz these little guys will have to wait for me a while in my freezer Anyway, back to the ice cream! I got these cool molds to make ice cream bars at home and I wanted to make a raw vegan version of the classic ice cream I used to eat as a child.

My favorite was the white chocolate covered chocolate ice cream! I also wanted to make them a bit lighter than regular raw ice creams that use a lot of nuts… So this is what I ended up with a raw, nut free decadent ice cream bar that tastes heavenly! For the chocolate ice cream I used my basic chocolate avocado pudding as a base. Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. This recipe makes about 10 small ice cream bars. Enjoy! 3 Ultra-Satisfying Vegetarian Fall Soup Recipes · Eco-Chick. Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic.

To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump!

15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Makes 4 cups Serves 6 to 8. A Different Way to Serve Fresh Watermelon. Watermelon 'Cake' |... I saw this watermelon cake idea in the August issue of Martha Stewart Living magazine. This is a cute, fun, unique way to serve fresh watermelon. And I’m not the only one who excitedly tried this; checkout ‘messy thrilling life’ blog who also tried Martha Stewart Living Magazine watermelon cake. Thankyou Martha! Martha Stewart Living Magazine serves the watermelon cake plain, thats what I’ve done too. But if you want to jazz it up, here are some suggestions: - sprinkle a little lime juice or lime zest on top - top with chopped basil or mint - sprinkle some feta cheeseand balsamic vinegar over the watermelon “cake” - drizzle a little tequila or rum or cachaca Wash and wipe a seedless watermelon.

Lay it down horizontally. Cut about one thirds from the other end. Lay the middle third (the watermelon ”cake”) on a serving platter. Now take the two ends of the water melon. Now arrange these balls on top of the water melon ‘”cake”. Comments comments Tagged as: watermelon. Pea &Avocado Penne. Loading ... This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture. Throw in some more green with baby spinach and green beans and you have a colourful, healthy and really tasty vegan pasta recipe. I included the pine nuts because they are a favourite of ours and give the dish an authentic pesto taste; for a non vegan version crumble through some feta cheese before serving. Quick and easy to make this vegetarian pasta is delicious served warm or could be made ahead of time and served as a cold pasta salad. Preparation time: 25minsServes 4 Pea & Avocado Pesto 45g (1.5oz) pine nuts, toasted2 cups baby peas1 avocado2 cups baby spinach, roughly chopped2 garlic cloves, dicedlemon juice Pea & Avocado Penne 300g (10.5 oz) Penne Pasta250g (9 oz) green beans, trimmed1½ cups butter beans (tinned or cooked)olive oil.

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