Recipe: Slow Cooker Vegetarian Irish Stew Vegetarian Irish Stew I can’t believe how busy I’ve been lately. A huge work project came to fruition–finally!–so I’m hoping the craziness will calm down a bit. One of the things I hate about being so busy–aside from the lack of blogging time–is that I tend to get lazy in the kitchen. My favorite method for being lazy in the kitchen is to cook with my crock pot. With the first day of Fall on the horizon, this recipe for a meatless Irish stew is one of those vegetarian recipes that is perfect for warming you up on a cool Autumn day. ! Slow Cooker Vegetarian Irish Stew 1 – pkg favorite brand of “crumbles,” or your favorite meat substitute, up to two pounds.2 cups onion, chopped2 cups potatos, chopped2 cups celery, chopped2 cups carrots, chopped1 cup sliced mushrooms2 tsp salt1/2 tsp pepper1 tsp sugar3 cups tomato juice/sauce2 cups canned or frozen peasCut up all the veggies (except for the peas) into 2-inch chunks and add to crock pot.
Worknight Dinner: Creamy Avocado Pasta This post is one that’s long overdue. It’s long overdue because there are few things easier and more delicious than this pasta. I am obsessed with it. Of course, my obsession with avocados is nothing new but the idea of blending avocados into pasta was new to me when Angie made it for dinner one Friday night. The fact that avocados are healthy for you is a delightful bonus. The Parmesan cheese? The original recipe is from Oh, She Glows and it couldn’t have been easier to replicate. There you have it. Creamy Avocado Pasta What You Need: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 2 garlic cloves, to taste (Use one for a milder flavor, three if you love garlic) 1/2 teaspoons kosher salt, or to taste 1/4 cup fresh basil 2 tablespoons extra virgin olive oil 2 servings of your choice of pasta (I used whole wheat) Parmesan cheese (garnish, optional) How-To: Cook spaghetti according to the directions on the package. If you’re avocado-obsessed like I am, try:
No Meat Zone Recipes: Vegan Warm Chickpea and Artichoke Salad Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. In a large frypan, heat another 1 Tbsp (15 ml) oil.
Frankel :: NY Times Best Seller & Celebrity Natural Food Chef Great veggie lasagna! Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print
Simple-vegetarian-recipes.com - Simple-vegetarian-recipes and Vegetarian Recipe Frozen Banana Bites Planning to try this recipe? Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results and fun variations! I'm the kind of person who cannot go through even one day without consuming at least two servings of chocolate. OK. Maybe I've survived before with just one (possibly zero if my peanut butter intake was high enough that day). The point is, I'm addicted to desserts. Last night, as per usual, I was craving my daily dose . . . with no treats to munch on. (Source) Truth time: It was like 9:30 PM, when I usually start turning in. What you'll need . . . 2 large bananas1/4 to 1/3 cup vegan chocolate chips1/4 to 1/3 cup natural peanut butterUnsweetened coconut flakes Method . . .Set out a large plate or bowl with a piece of parchment or wax paper on it.Cut up the bananas into good-sized chunks. Want another way to enjoy frozen bananas, chocolate, and peanut butter? Try the Ultimate Vegan Ice Cream!
Tomato and Sweet Pepper Bisque and Grilled Daiya Sandwich « The Vegan Project I’ve been going through a lot of changes over the past couple of weeks and am finding these last few months of winter exhausting. While I was working over at Jessica’s place this morning, I felt myself in dire need of some comfort – a warm hug from mom at just the right moment. Unfortunately, my mom didn’t happen to be standing outside the door with open arms (but wouldn’t that have been cosmic if she had?) so I jumped in the kitchen and started to prepare the next best thing: tomato soup and a grilled cheese sandwich. With a few tweaks to accommodate our now more refined (and vegan) palettes, I created a fresh tomato and sweet pepper bisque and a grilled Daiya sandwich that was reminiscent of a simpler time in our lives. Ingredients: 2 tbsp olive oil 2 small yellow onions, chopped 8 roma tomatoes, roughly chopped ($5.68 got 8 gorgeous roma tomatoes on sale at Choices) 2 cloves of garlic, minced 1 bay leaf 1 bouillon cube ½ tsp cayenne 4 small, sweet red mini peppers, chopped 4 cups water Method:
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.
Top 10 Best Countries to be Vegetarian Vegetarians will have a hard time traveling to certain countries, as meat is in the culture and can be included in everything. However, certain countries have large vegetarian populations and customs. 10. There is a large vegetarian culture in Canada, especially in big cities. 9. Because Israeli restaurants and supermarkets will often abide by Kosher laws, pork and shellfish are not served, and prepared food usually will not combine milk and meat. 8. Inspired by British culture, Hong Kong has many vegetarian options, that are not only Chinese food, but often Indian or Western inspired. 7. Especially around big cities like New York, San Francisco or Chicago, the US has many vegetarians. 6. Vegetarianism is accepted in Thailand, and many traditional Thai dishes with rice and noodles are meat-free and loaded with a wide range of fresh veggies. 5. Taiwan does offer vegetarian options, but it is difficult to navigate your options without knowing the language. 4. 3. 2. 1. What Next? Comments
Dutch Babies – Easy Oven Pancakes A cross between a pancake and a popover, Dutch Babies are an easy breakfast treat ready in about 20 minutes. Baked in a cast iron skillet, they puff up golden brown at the edges. Spoon on fresh berries and a little whipped cream and Dutch Babies are heavenly.I’d never made Dutch Baby pancakes until my husband gave me his grandmother’s recipe. Della was a fantastic cook. She called them oven pancakes, and her recipe has been the fuel for many happy family memories. Had we met, we would have had a ball in the kitchen together. Family tradition serves them topped with whipped cream and fresh sliced strawberries. Whisk together a simple batter; pour into a hot cast iron skillet in the oven and bake. Della’s original recipe called for all-purpose flour, which most everyone has in the pantry. If you follow a gluten-free lifestyle, I’ve listed notes at the end on gluten-free flour substitutes with links. Erin Huffstetler, who writes Frugal Living, gives this tip for making cake flour. Equipment
A Different Way to Serve Fresh Watermelon. Watermelon ?Cake? I saw this watermelon cake idea in the August issue of Martha Stewart Living magazine. This is a cute, fun, unique way to serve fresh watermelon. And I’m not the only one who excitedly tried this; checkout ‘messy thrilling life’ blog who also tried Martha Stewart Living Magazine watermelon cake. Thankyou Martha! Martha Stewart Living Magazine serves the watermelon cake plain, thats what I’ve done too. But if you want to jazz it up, here are some suggestions: - sprinkle a little lime juice or lime zest on top - top with chopped basil or mint - sprinkle some feta cheeseand balsamic vinegar over the watermelon “cake” - drizzle a little tequila or rum or cachaca Wash and wipe a seedless watermelon. Lay it down horizontally. Cut about one thirds from the other end. Lay the middle third (the watermelon ”cake”) on a serving platter. Now take the two ends of the water melon. Now arrange these balls on top of the water melon ‘”cake”. Comments comments Tagged as: watermelon
Melinda's Spaghetti Squash With Avocado and Parmesan Quick Weeknight Meals Recipe Contest 2009 | Apartment Therapy The Kitchn Previous image Next image Recipe: Spaghetti Squash Tossed with Olive Oil, Avocado and Parmesan How long does it take? 35-45 minutes Category: Vegetarian Name: Melinda Why is it a favorite meal? 1 medium spaghetti squash1 or 2 avocados1 clove garlic, smashed1 teaspoon fresh lemon juice4 fresh basil leaves, sliced1/4 cup fresh grated Parmesan cheese3 tablespoons extra virgin olive oil1 teaspoon fresh ground black pepper1 teaspoon salt Preheat the oven to 375. When squash is close to done, put olive oil in a pan over low heat and add the smashed clove of garlic. Remove the squash from the oven and place cut side up on a cutting board. This could be vegan without the cheese and there are many additions and alterations you could make. Thanks Melinda, and good luck!
Vegan Creamy Vegetable Gratin Chop the broccoli, cauliflower, and carrots. Steam them for 5 minutes. If you;re using frozen or precooked vegetables, don't steam them. While the veggies are steaming, chop the onion and garlic finely and cook in the margarine or oil over medium heat. When the onion is translucent (do not brown), add the two tbsp of flour and whisk for 2 minutes until the flour is cooked. Meanwhile, start chopping the herbs and add them to the sauce along with the celery. Put the vegetables in the baking dish, pour the sauce and mix well. Bake at 450 degrees for about 15 or until the top is brown and serve. Serves 5 people. A great variation is to serve this over pasta!!!