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Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes

Cozinha para leigos Enfrijoladas de Espinaca - Tortillas with Spinach in Black Bean Sauce - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes Welcome to Herbivoracious! If this is your first visit, please start here. Enfrijoladas de Espinaca – Tortillas with Spinach in Black Bean Sauce This is my entry for the second Everyday Chef Challenge. After you check out this post, please jump over to their site and vote! Enfrijoladas are a simple, homey Mexican dish that you rarely see in the Unites States. For a slightly more elaborate version, enfrijoladas can be filled. Pacific Natural’s Spicy Black Bean Soup is already the perfect consistency and flavor to use for enfrijoladas. I hope you like the dish, and please go vote at the Everyday Chef Challenge! Full disclosure: Pacific Natural Foods is an advertiser on my site, and provided products for me and the other bloggers participating in this contest. Enfrijoladas de Espinaca – Tortillas with Spinach in Black Bean SauceVegetarian and gluten-free; vegan if you omit the cheeseServes 415 minutes

Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!

101 Cookbooks - Healthy Recipe Journal Tex-Mex Cheeseburgers Group Recipes - Food Social Network Shiitake and Morel Ravioli in Brodo with Gremolata - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes Welcome to Herbivoracious! If this is your first visit, please start here. Shiitake and Morel Ravioli in Brodo Pacific Natural Foods invited me and four other bloggers to participate in their Everyday Chef Challenge. I love mushroom broths, so when I heard this was a broth challenge, I knew immediately which Pacific Natural product I would choose. I made my own pasta for this dish, using two whole eggs and two extra yolks for a added richness. The filling is simple shiitake and morel duxelles, which is a fancy French word for mushrooms chopped up small and sauteed with garlic, butter, and sherry until they give up all of their liquid and taste amazing. I considered adding cheese to the filling, but the mushroom flavor is so deep I saw no reason to dilute it. The finishing touch is a pinch of gremolata, which is simply a mince of flat-leaf parsley, lemon zest and a bit of garlic.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth." Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons. Divide the juice into two equal parts, and set aside. Make the dough: Make the filling:

Ricette Siciliane: la cucina siciliana spiegata con ricette facili Foodbuzz - Foodbuzz Rede Social de Culinária, Gastronomia e Receitas para sua cozinh A Funny Little Cheese Course - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes This was just pure play. I wanted to see if I could do a cheese course that would look like cheesecake, but not be particularly sweet. I landed on a Laura Chenel chevre with a little salty crust and strawberry granita. A cheese course, like an amuse bouche or a tapa is an opportunity to be a little less constrained, because you don’t need to make something that would be appropriate in an entree-sized portion. You can use bold flavors and surprising combinations without rapidly tiring the palate. The strawberry component has one ingredient: strawberries. I wanted to pay homage to the classic graham cracker crust of a cheesecake, but go salty instead of sweet. Goat Cheese with Strawberry Granita and a Pretzel CrustVegetarianServes 4 as a cheese course

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