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A Vegetarian Food Blog

A Vegetarian Food Blog
Fennel and Cabbage Slaw It wasn’t until I started making slaw myself that I began to understand its merit. I never could get on board with mayo-drenched cabbage, but tossing fresh in-season vegetables together with zesty dressing makes for a flavorful, healthful slaw that is utterly addicting. As in I’m-eating-slaw-for-dinner, back-away-from-my-slaw, #slawfordays, I-can’t-get-no-slawtisfaction, we’re-getting-slawshed sort of addicting. I’m just going… Read More »

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5 Creative Ways to Use Chia Seeds By What To Eat Published Apr 21, 2015 Chances are, you’ve heard all the rumblings about chia seeds: The tiny powerhouse is touted for it’s omega-3 fatty acids, protein, and fiber content. In fact, each tablespoon packs in 2.3 grams of protein and almost 5 grams of fiber, plus a dose of calcium, vitamins A, B, C, and E, and antioxidants. No wonder they’ve been celebrated as a superfood for both your heart and your skin! If you’ve never cooked with the ingredient before, you’re in for a surprising treat.

Aubergine and Mushroom Moussaka recipe - C-N-Do Scotland Walking Holidays Aubergine and Mushroom Moussaka Moussaka is a Greek classic and this simple dish is best served with some simple brown rice and a Greek-style salad of cucumber, tomatoes, black olives and diced Feta cheese dressed with olive oil and fresh lemon juice. Cooking Instructions: Slice aubergine into thin slices lengthways. Creamy Mushroom Zucchini Pasta Sometimes the greatest meals come about when you are trying to use up leftovers. That is exactly what happened with this Creamy Mushroom Zucchini Pasta. Have you tried zucchini pasta? It’s so good and much lower in carbs. Where Do You Get Your Fiber? Vegetarians and vegans are all too familiar with the question: Where do you get your protein? Well, we can finally put to rest the question of whether vegetarians get enough protein thanks to a large study that compared the nutrient profiles of about 30,000 non-vegetarians to 20,000 vegetarians and about 5,000 vegans, 5,000 flexitarians (vegetarian most of the time), and 5,000 pescetarians (no meat except fish). The average requirement is 42 grams of protein a day.

Toasted Coconut Brussels Sprouts I think we’re all still pretty shocked that I actually enjoy brussels sprouts. And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips. And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome.

25 Vegetarian recipes you can cook in under 30 minutes We are big fans of spending quality time on food and eating. Eating is one of the most important things you do all day long, so for physical, mental and spiritual health, it is vital to spend time and thought each part of the process from selecting ingredients and recipes, to preparing your food, to enjoying your meals to their fullest. But we also know that sometimes weeknights can be hectic and you want to have some recipes handy that are healthy and delicious but that come together in a hurry when needed. So here you have 25 great vegetarian meals that can be made in 30 minutes or less.

Deluxe Butternut Macaroni ‘n’ Tease I’m over winter, but winter definitely isn’t over. Although I really can’t complain about the balmy temps here in Denmark, it’s dark and damp and I would probably pay a lot of money to see the sun right about now. And my heart does go out to all my family and friends freezing their tooshies off stateside. Yikes! I’m here to help. Or at least, this recipe is here to help. Be a Veggie Vixen: Excerpt from ‘Crazy Sexy Diet’ by Kris Carr As Joni Mitchell, the high priestess of hippie, says, "We’ve got to get ourselves back to the garden." Nature is the source of all things healthy; it is the ultimate surgical table and the basis of the Crazy Sexy Diet. So what is this revolutionary game plan I’m gabbing about? You don’t need a granola stigmata to figure it out.

Cranberry and Pecan Vegan Cheeseball Recipe Growing up as the only vegetarian in a big family of omnivores was pretty rough. Most of my holiday meals involved a plateful of sides, appetizers, or worse, hanging in there until after dinner and making a meal of dessert. My family has changed quite a bit since those days, and so have I. For one thing, I learned to cook, which means I’ve always got a dish in hand and will never go hungry again at a family gathering. 50 Super Healthy Vegan & Vegetarian Recipes By cutting out meat you cut out a lot of the cholesterol, fat, as well as hormones and chemicals that animals get pumped with. The numbers don’t lie, and vegetarians have a lower risk of all forms of heart disease and stroke, as well as a longer longevity, all else being equal. That’s reason enough to start eating more healthy vegetarian meals like the ones we’re presenting here.

Because sometimes you want a hot, hearty meal Sure, we love a chopped salad as much as the next lady, but sometimes we crave a vegetarian meal that’s going to really satisfy--one that’s hot, flavorful and hearty. These seven dinners are so nourishing, even your meat-eating dinner companions will love them, too. Erin McDowell Mujaddara Meet your new pizza replacement: This Middle Eastern recipe mixes rice, lentils, caramelized onions and a spiced yogurt lemon sauce, to be served over pita.

Best Ways to Cook Your Veggies for the Most Nutrition A lot of us are looking to get the most “bang for our buck” when it comes to nutrition and cooking our food. Afterall, we’re not spending our money on healthy foods to waste the nutrients in them, right? This is one reason the raw food movement has become so popular. The idea is to get more nutrients without “destroying” them through cooking them, or that’s at least the theory.

Wild Rice & Roasted Root Vegetable Bowls Photos by Emily Caruso I always find myself spending the first few weeks of January using up stray ingredients from the holidays. Half a bag of polenta, candy canes, creme fraiche that I stuck in the freezer until I could think of a use for it. This year, I had a small amount of wild rice left from a casserole and using it as a grain in a meal bowl seemed like a good idea. And it was! 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.

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