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Vegetarian Recipes

Vegetarian Recipes
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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 10 Nutrients Scientifically Proven to Make You Feel Awesome Want some pep in your step? Perhaps a dash of good cheer? (Who doesn’t, right?). Look no further than the grocery store’s shelves. Foods rich in vitamins, minerals, and fatty acids are not only super healthy, but can also increase happiness, lessen symptoms of depression, and quell anxiety . How can foods improve our moods? Try one of these foods for a mid-day pick-me-up, to promote long-term happiness, or to ward off the nagging worry that you forgot to lock the front door (You did remember, right?). A bit about the units used below: Mg (milligram) is the typical unit of measurement for nutrients and 1,000 mg equals 1 gram. 1. The most abundant mineral in the body, calcium plays an important role in maintaining strong bones and healthy blood vessels, and in reducing the risk of Type 2 diabetes. How eating it helps: Found in a variety of sources (non-dairy included), calcium is often paired with vitamin D to help regulate mood fluctuations attributed to PMS . Food Sources of Calcium:

Tried and True Tender Cornbread Remember that slow cooked sweet potato chili? Goodness, I hope so. Well, bake this yellow number to go alongside it. Salty winking at sweet. Nooked, crannied, and unabashedly crumbly. She’s buttery all on her own, but trust me, even lovelier glazed with honey. 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder½ teaspoon baking soda 3/4 teaspoon salt ¼ cup butter (½ stick), melted2 eggs 1 cup buttermilk Preheat the oven to 400 degrees F. Tagged as: baking, cornbread, cornmeal Barley Risotto with Sweet Potatoes, Beans and Broccoli Rabe Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Heat a large skillet or Dutch oven over medium heat, add olive oil and onion and cook for about five minutes, stirring frequently, until onions are softened and translucent. Meanwhile, bring vegetable stock to a simmer in a pot or teakettle. 2 Once onion is translucent, add garlic, barley and sweet potatoes, cook, stirring regularly, for a few more minutes. 3 Pour in enough of the simmering stock to cover the contents of the pan and let simmer gently over medium to low heat, stirring frequently, until liquid is absorbed.

Vegetarian Stuffed Cabbage This is the kind of comfort food that I'm talking about when I talk about comfort food -- hearty, uncomplicated, slow-cooked and pleasantly easy on your tastebuds. Only I'm not ... This is the kind of comfort food that I’m talking about when I talk about comfort food — hearty, uncomplicated, slow-cooked and pleasantly easy on your tastebuds. Only I’m not talking about any comfort food from my own sensory memory. This one belongs to Arthur Schwartz, as told in his new cookbook, Jewish Home Cooking: Yiddish Recipes Revisited. I clarify: This isn’t exactly the authentic Stuffed Cabbage dish from the cookbook. As far as peasant food goes, it doesn’t get much paler than the old head ‘o winter cabbage. has cabbage ever not been peasant food?? No idea. coring the fresh head just-blanched leaves mushrooms go for a little spin As I mentioned, I’m not Jewish, Ashkenazic, Sephardic, nope. all lined up to bake in a covered casserole a lemony, oniony sweet-and-sour tomato sauce goes on top Health Factor

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 . 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 @ Recipe type: Main, Side, Starter, Appetizer Bring broth and quinoa to boil. Adapted from Martha Stewart Living magazine, September 2001

Lentil ‘Meatballs’ 1. Heat the oven to 375 degrees F. Arrange cherry tomatoes in a baking dish and drizzle with olive oil. Season with sea salt and freshly ground pepper and place in oven. Keeping a close eye on them, cook for about 5 minutes until they’ve burst and melted, but not burned or dried out. 2. 3. 4. 5. 6. 7. Stacked Enchiladas | Roasted Vegetable Enchilada Recipe Stacked Roasted Vegetable Enchiladas I have ten days left until my due date. I am feeling great and really have no complaints. I’ve been on a roasted vegetable kick lately. I love stacked enchiladas because you don’t have to worry about the tortillas tearing. I top the enchiladas off with cheese and cover the pan with aluminum foil. If you want to serve the enchiladas right away, let them sit for about 10 minutes and then cut into squares and serve. I am excited for our baby to come and I am also excited to get these Stacked Roasted Vegetable Enchiladas out of the freezer. If you like these Stacked Roasted Vegetable Enchiladas, you might also like:

Pizza Dough Recipe Step 1 Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Source Australian Good Taste - November 2006 , Page 69 Recipe by Sarah Hobbs Photography by William Meppem You can prepare this recipe up to 1 hour before serving.

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