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Vegan Dinner Recipes More and more people incorporating vegan meals into their repertoire. If you’re part of a plant-strong family, you might enjoy one of the titles in VegKitchen’s pdf e-book series.
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves.
The following article was written by Ashley Palmer. Who would think that a dessert-flavored hummus could be appetizing, let alone rave-worthy? Trust me, I was skeptical at first, but this sweet and creamy hummus definitely satisfied my sweet tooth. By leaving out the eggs , milk , and butter found in many desserts, you can save yourself some extra calories and help save animals too! Translation: This is a dessert that you can feel good about eating.
Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Whenever it’s cold outside or I need some comfort or I’m hungry or it’s a day that ends in ‘y’, I turn to mac & cheese. I’ve had to impose mac & cheese limits on myself to keep from eating it every day of the week. I love it so much I would run away with mac & cheese and never look back.
Maybe not your Mom's version of this all-time favorite comfort food but a bit of basil and tomatoes brings this dish to a whole new flavor level. INGREDIENTS 1 package (16 ounces) multigrain or whole wheat rotini or penne pasta 1 can (14 1/2 ounces) diced tomatoes, drained 2 tablespoons margarine or butter 1 cup panko (Japanese-style bread crumbs) or cracker crumbs 3/4 cup freshly grated Romano cheese 1 small onion, chopped 1 clove garlic, finely chopped 3 tablespoons cornstarch 4 cups reduced-fat (2%) milk Salt and ground black pepper 10 ounces reduced-fat (2%) sharp Cheddar cheese, grated 1 cup loosely packed fresh basil leaves, chopped PREPARATION 1.
You probably have everything you need to make this sitting in your cabinets right now and this is SO EASY. The chili, which is totally vegan, vegetarian AND gluten free, is the perfect thing to make on a cold weekday so you can come home from work or school to a delicious hot meal. The secret to the sweet flavor of this chili is caramelizing the onions. I really think this adds a crazy amount of depth and deliciousness to the stew. Feel free to caramelize more onions than I’ve specified here, especially if you’re an onion lover. This is just the very basic version of this recipe, so you can adjust this to your liking; add kidney beans, garbanzo beans or white beans, toss in some chopped zucchini or red or green peppers.
Drain Mushrooms and save the juice Fry some onions in butter,when soft and starting to turn yellow add the drained mushrooms Mix the juice with a little flour and stir to get rid of the lumps Add to hot pan with the mushrooms and onions and make a nice gravy by stirring with a fork or spoon until thickened Make some toast and butter it Cut in triangles and put on a plate Spoon the gravy over the toast and let it sink in Sprinkle with pepper and enjoy! ---------------------------------------- --------------------------- FRENCH MUSHROOM SOUP Serves 4. 2 1/2 c. onions, sliced 3 tbsp. butter or margarine 3/4 lb. mushrooms, sliced 1/4 inch thick 2 (14 1/2 oz.) cans beef broth 2 tbsp. dry sherry 4 slices French bread, 1/2 inch thick 1 c.