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Veggie.num.num — delicious vegetarian recipes

Veggie.num.num — delicious vegetarian recipes
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The healthy vegetarian recipe blog Guest Post: Spicy Lentil Tart with Pomegranate and Mint Those of you who've been reading my blog for some time will know that I eat a mostly vegetarian diet (plus occasional seafood) and am a BIG fan of vegetarian and vegan cooking. One of my long-time favorite blogs has been Veggie num num, written by the wonderful Trudy from Australia. Not only does she take gorgeous photos, she also creates the most creative vegetarian recipes. They're guaranteed to have you drooling whether you're a veggie or meat-lover! I tried her Spanish Chickpea Balls a few months ago and was captivated by the unique spicing. Equally mesmerizing is the savory lentil, pomegranate, and mint tart she's sharing today, which -- believe it or not -- was adapted from a lamb recipe! I have to say I am a little excited to be here! I am constantly blown away with Xiaolu’s clever and amazingly scrumptious looking recipes. Being a vegetarian it can be hard to convince people that you eat interesting, varied and delicious foods. Preheat the oven to 180°C/356°F.

The 10 Cheapest, Healthiest Foods Money Can Buy Whether you’re broke and waiting for the next paycheck, or simply trying to cut back on your grocery bill, it’s vital to choose foods that give you the healthiest bang for your hard-earned buck. These ten foods do just that. They’re nutritional powerhouses for pennies on the dollar. Many could be considered superfoods, and have long been staples of frugal households. To compile the final list, there were three main criteria. Versatile. Of course, your opinion on some of these foods (particularly the first) might differ, and I’d love to hear what you would have included instead. All prices are the lowest available from Peapod (Stop & Shop) on 4/6/10.All nutrition data comes from, uh, Nutrition Data and is approximate. BANANAS Are there better-rounded fruits? BEANS We’ve discussed beans ad nauseum here on CHG, and for good reason: there are fewer cheaper sources of protein and fiber found on Earth. CARROTS Bugs Bunny was on to something. PEAS Yes, peas.

6 Bittersweets Vegetarian Times - Great Food, Good Health, Smart Living Molly O'Neill's Roasted Carrot and Red Lentil Soup So here's a little story for you. On Saturday morning. I was strolling around my favorite green market, filling my bag with snappy asparagus, hyacinths and peonies, rosy little radishes and rondes de Nice, those round zucchini that you're meant to stuff with seasoned ground meat and bake in the oven. I didn't expect to find them at the market, and I couldn't help but buy four of them, round and glossy and firm. Inspired with memories of the petits farcis of Nice, I stopped at the organic butcher to look for ground meat. Suddenly it was my turn. Exotic! Back at home, hungry for lunch, I decided to put the zucchini away and turn to something else I'd been craving for a while, armed with an old recipe of Molly O'Neill's for red lentil ragout. The original recipe starts with a roasted panful of carrots and onions and ends with ancho chile and other exotic spices. Instead of ancho and chipotle chile powder, I decided to use a mixture of cayenne, Aleppo pepper and smoked paprika. 1. 2.

Living and Raw Foods: The largest community on the internet for living and raw food information Salmon with Lentils and Mustard-Herb Butter (<em>Saumon aux Lentilles</em>) Recipe at Epicurious photo by Romulo Yanes yield Makes 4 servings active time 40 min total time 50 min Despite the fact that salmon seems to be everywhere these days, this dish is something very special. For mustard-herb butter 5 tablespoons unsalted butter, softened 1 tablespoon chopped chives 1 teaspoon chopped tarragon 2 teaspoons grainy mustard 2 teaspoons fresh lemon juice For lentils 1 cup French green lentils 4 cups water 2 medium leeks (white and pale green parts only) 1 tablespoon unsalted butter 1/2 to 1 tablespoon fresh lemon juice For salmon 4 (6-ounce) pieces skinless salmon fillet 2 tablespoons unsalted butter Preparation Make mustard-herb butter: Stir together all ingredients with 1/4 teaspoon each of salt and pepper. Cook lentils: Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. While lentils cook, chop leeks, then wash .

Nigel Slater's classic bubble and squeak recipe Nigel Slater's classic bubble and squeak. Photograph: Jonathan Lovekin for the Observer The name refers to the appetising sound this stir-up of cooked potatoes and greens makes as it cooks. As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers. Most recipes suggest equal quantities of cooked potatoes to shredded cabbage, though much depends on what you have to hand. The only difficult bit about this recipe is turning the sizzling cake over in the pan in order to brown the underside. Some serve this with a fried egg on top, but my own favourite twists are to fry a little bacon in the butter before adding the vegetables or to add some chopped cooked sausages to the pan creating something more like a good old fry-up. Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place

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