background preloader

Vegetarian Chili

Vegetarian Chili
If you’ve ever tried to make a vegetarian chili, you know how wrong this stuff can go. Some versions call for up to six cans of beans – a recipe for solitary confinement if there ever was one. Others taste like someone dumped a shaker of cumin into a pot of vegetable soup. They just don’t taste like chili. Chili needs to be spicy, meaty (even when there’s not any meat) and thick enough to hold a tortilla chip in place like the Sword in the Stone. Chili’s supposed to be fun. I’d pretty much given up on ever finding a meatless version that deserved to be called chili – until I stumbled across this recipe from Emeril Lagasse. Finally, a meatless chili that’s delicious and fun. Now, pass the Fritos. Related:  Dinner

Broccoli Pesto © 2011 Green Kitchen Stories If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor. Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.

Sumac Ginger Tofu, Quinoa, Broccoli, Mushrooms Today I'm infusing some creative flavors into a basic plate of quinoa, tofu and veggies. I add the spicy sweet flavors of sumac, ginger, coconut, maple and tamari. Red quinoa is the perfect nutty grain to accent this sublime plate. I love this plate as a sturdy lunch. The tricky part of any meal is figuring out how to flavor the main ingredients. Sumac! I have been hearing about "sumac" from the foodie scene blogs for a while now. "Sumac is a berry that’s dried and ground into a powder and it’s got a really interesting bright, acidic, tart citrus taste." To me, sumac is odd because it looks like a thick chili powder but tastes incredibly zesty and bright. **Sumac UPDATE: So last night I tried sumac raw, sprinkled right over top my kale and heirloom tomato salad - a little EVOO, olives, mandarins, maple syrup, pepper and shaved sweet onion. Red Quinoa. The second thing I love about quinoa is that just like pasta or rice, you can really build your meal around it. Dinner Salad? To make: 1.

Cheeky Kitchen » Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.

Skinny Spaghetti There is no denying that a delicious bowl of pasta is satisfying and delicious...but did you know that you can still have "pasta" without the carb overload? Spaghetti squash is a delicious and healthy alternative that is high in fiber and low in calories. Once cooked the inside of a spaghetti squash looks just like pasta and you can make it however you would normally make a pasta dish. There are several ways to cook a spaghetti squash. Once it has cooked and cooled, cut it in half and remove the seeds. You can season it however you want!

Zucchini Noodles with Pesto | This dish is a play on pesto spaghetti! I used a spirooli to make thin zucchini noodles and tossed it in a creamy pesto sauce. Pesto is usually made exclusively from pine nuts but holy cow they were really expensive at my local store! so I only managed to use part pine nut and added cashews as their poorer alternative. Preparation time: 20mins (plus standing time for noodles)Serves 2 You’ll need: A blender or food processor Spirooli/spiral slicer or you can just use a vegetable peeler to make thin strips Ingredients: 3 medium sized zucchinis (approx 3 cups)1 cup of loosely packed Sweet basil3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!) Zucchini Noodles Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Pesto Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.

Easy Sweet Potato Veggie Burgers! With Avocado Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. Dijon. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them. How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes. So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. Kathy Patalsky Published 02/21/2012 Sweet potato veggie burgers with avocado, family-approved go-to dinner . Ingredients Instructions Nutrition

Veggie Burgers for Now and Later Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52. Today: Gena converts us to the delicious, versatile convenience of veggie burgers with a recipe for Zucchini Quinoa Burgers. Veggie burgers. So what's a veggie burger, anyway? I've experimented with countless combinations and approaches to veggie burgers, and I have my personal preferences: varied and creative herbs and spices, ample use of beans and lentils to add protein and texture, and the unexpected inclusion of veggies. What I love most about veggie burgers is their versatility. The only downside to veggie burgers is that there's a learning curve involved. 1. That said, you don't have to be religious about the three category rule. 2. Regardless of your burger base choice, you'll want to be sure that texture exists. 3. 4. And as for toppings?

Tomato Sauce From Scratch August 1, 2008 Tomato Sauce From Scratch by IsaChandra At the end of the summer you might notice your Italian American friends unable to play croquet with you for an entire weekend because they’re “making sauce.” I was always really jealous of this ritual. Jealous because it was the essence of a domesticity that always seemed out of my reach. Homemade tomato sauce in all its glory While looking for some info on this here internet, I didn’t really find any really good directions for from scratch tomato sauce, so hopefully this little photo essay will be helpful. Michelle and I were painfully naive when we thought we would actually make enough sauce to jar it for the winter. Okay, make with the sauce! At least three big mixing bowls since there will be lots of transferring and prepping going on.A lot of ice for shocking the tomatoes once they’ve been blanched.An immersion blender or just a regular old blender.A big gigantic pot, or what I call a “soup kitchen pot.”A slotted spoon.

Tom's Kitchen: Roasted Broccoli with Garlic and Chile Pepper When you're cooking a big Thanksgiving dinner, you want at least one super-easy side dish to create time for wrestling with the turkey and making complicated desserts. I've got one for you: It's simple, quick, involves a vegetable that's in season across much of the the country, and really delicious (so I think). I'm referring to roasted broccoli. Broccoli is a somewhat loathed vegetable, probably because it's often steamed to the mush phase and spiced with little more than a squeeze of lemon. This is a dish to convert the broccoli-skeptical. And while it works well as a side, you can also turn it into dinner by tossing it with pasta, parsley, toasted walnuts, and grated hard cheese. Roasted Broccoli with Garlic and Chili Pepper Serves four as a side 2 big heads of broccoli Extra-virgin olive oil Sea salt Freshly ground black pepper 3 cloves of garlic 1 fresh red-hot chili pepper; or a good pinch of crushed chili flakes A lemon for squeezing; or red wine vinegar

Baked Green Bean Fries with Roasted Garlic Dipping Sauce Do you ever find yourself in one of those moments where you just have no idea what to do next and you find yourself unable to do anything at all? That is exactly what happens to me when I am trying to plan meals for the week. Especially when I don’t have a lot of time and I need to go to the grocery store. That was the scenario a few weeks ago. It was Sunday afternoon, and I was sitting on the couch with my hubby (He was watching baseball… I was not.) trying to come up with a meal plan so that I could run to the grocery store and get the shopping for the week out of the way. It was a good idea in theory. Since it was close to dinnertime, I finally came to terms with the fact that I wouldn’t be getting my grocery shopping done. That “light bulb” moment was all that I needed… I immediately got to work blanching the green beans, setting up breading stations, and roasting garlic for a dipping sauce. Admittedly, this is not the quickest way to get rid of green beans. For the fries:

Roasted Vegetables with Pesto After my recent rant about pesto, I thought it only fair to share a new dish using home made pesto sauce. This recipe gets bonus point for being easy. It’s something you can throw in the oven to cook, then grill a piece of fish or chicken while it’s cooking and you have a meal in about half an hour. These vegetables are something I’ve been making at least once a week for the past couple of months. To give credit where it is due, the dish was inspired by my mother, who offered up some vegetables out of her refrigerator before going out of town for a week. This recipe is extremely adaptable: It can be served hot from the oven, at room temperature, or even cold, like an antipasto salad.Don’t have one of the ingredients? Roasted Vegetables with Pesto Recipe for eggplant, mushrooms, tomatoes and other vegetables roasted with home made pesto. Ingredients Instructions Heat oven to 400 degrees. Put the vegetables in a 9"x14" baking dish and put it in the oven for about 20 minutes. Notes Like this: