This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.
This Warming Ginger Lemon Honey Tea is my go-to when feeling under the weather or like my body needs a little boost. I love that it doesn't require a juicer and can be whipped up in a blender in just a few minutes!
These fresh Greek nachos with herbed tahini sauce come from Kathryne Taylor's vegetarian cookbook, Love Real Food.
This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!
Sharing 10 Vegetarian Recipes Featuring Pasta to help you use up whatever type of pasta you may have hiding in your pantry.
These fresh Greek nachos with herbed tahini sauce come from Kathryne Taylor's vegetarian cookbook, Love Real Food.
This Vegan Cocoa Waffles With Caramelized Pears recipe is slightly sweet and pairs perfectly with your morning cup of coffee or a mimosa.Adapted from Vegan Brunch by Isa Chandra Moskowitz
Vegetarian Ventures is a vegetarian food blog that shares vegetarian and vegan recipes with a twist of adventure and inspiration.
This Smoky Tortilla Soup is rich and full of bold flavors like fresh tomoatoes, chipotle peppers, and a hearty helping of garlic. / Very Slightly Adapted from Sprouted Kitchen’s Bowl + Spoon cookbook
For #meatlessmonday, or any day.
Whether you've got whole apples, apple cider, or apple butter on hand, I've got you covered with 10 fall recipes!
These Vegetarian Sesame Peanut Noodles are a delicious and simple way to use up some of the pantry pasta you've got hiding in your cabinet.
This Walnut Lemon Ricotta Pasta recipe is a light and simple vegetarian pasta dish that comes together in under 30 minutes!
This Vegan Waldorf Wheatberry Salad is the perfect simple recipe for a filling lunch or side at dinner.
Looking for a vegetarian steak alternative? This roasted cauliflower steak is easy to make and is packed with flavor thanks to the carrot top pesto!
This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.
Okay, so after having an epic cooking marathon this past weekend for Christmas, I’ve been feeling a bit less motivated in the kitchen and have been making my boyfriend survive off of leftovers. Finally, I regained the desire to cook up something fresh last night and decided to whip out this pad thai for dinner […]
These Miso Chocolate Chunk Cookies are bursting with umami flavor from the miso which helps bring out the chocolate-y flavor even more!
This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream.
This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.
Complete drink photography guide for photographers: from styling, lighting to camera settings.
Coconut Quinoa recipe from Bon Appetit
This Chickpea Tomato Minestrone is chocked full of fresh vegetables and pasta which makes it a filling and flavorful weeknight dinner.
This Cauliflower Parmesan is a winter twist on the classic Eggplant Parmesan dish. This cheesy cauliflower recipe is a perfect vegetarian main for date night or even a weeknight meal.
These chickpea dumplings end up gooey and soft, and cooking them in the yogurt curry sauce helps them soak up the fragrant flavors around them.
This Socca Pizza with Spring Veggies & Creamy Pesto Sauce is a delicious and gluten-free recipe that can be used with whatever veggies you have on hand! The socca recipe is adapted from a recipe on The Kitchn.
This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.
This Two-Grain Coconut Date Porridge is simple and nourishing one pot breakfast full of heart healthy mix-ins.
This homemade Sweet and Savory Vegetarian Potato Grape and Rosemary Pizza Recipe is the perfect meat-free weeknight dinner!
This Vegetarian Polenta Pizza Stuffed Peppers recipe is the perfect weeknight plant-based meal. Chocked full of nutritious vegetables, filling polenta, and gooey cheese, this main is sure to please everyone in your family!
This Apple Pumpkin Cornbread is best enjoyed sliced up and dunked in a fall soup (like my Butternut Squash Farro Minestrone or Vegetarian Chickpea Noodle Soup). Recipe adapted from Delish.
Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons. /// Adapted from Gimme Some Oven and The Food Network
Shelly Westerhausen is known for her beautiful photography and creative vegetarian recipes, but she also has a passion for road trips and exploring the United States. Check out this interview to find out Shelly’s favorite places to explore in the United States and what she’s packing in her cooler.
Summer recap from wwww.vegetarianventures.com
In less than two weeks Tony and I will be on a plane headed for Greece. Less than two weeks! And for both of us, way more than two weeks of work to get through before we leave. I don't know where the time goes and I don't know where we'll find the time to finish everything we need to. No time to cook, no time to think and no time to blog. When I left my full-time job last year I thought I'd have all the time in the world to do these things. Little did I know freelancing would render me useless in the free-time department. Don't get me wrong – it's great to be getting all this work, but I really need to find a way to better organise my time. I did find some time last Friday afternoon to make a batch of Vegetarian Pastitsio which is a dish I've been wanting to make ever since I started reminiscing about the rare but well-remembered Greek meals of my childhood. The meat version of this favourite Greek family dish was a staple in our house when I was growing up. A cheesy, tomatoey pasta bake topped with a thick layer of béchamel sauce to fill our tummies during the cold winter months. A vegetarian version of this dish is easily created by replacing the meat with mushrooms, lentils, chickpeas, tempeh, a mix of vegetables or just one of your favourite vegetables like I've done here with broccoli. I fried it up with the onions to intensify the flavour (love a good browning on my broccoli) and the rest of the recipe is pretty much faithful to regular pastitsio, loaded with the gorgeous aromatic spices of cinnamon and nutmeg. Less than two weeks, hey? I haven't even had time to get excited about going to Greece! Is that a bit mental of me? The excitement phase should have started 6 months ago! Less than two weeks and I haven't even started packing (yes that's right, the mental woman usually has her bags packed a good month before going on an overseas trip.) I really need to get my act together, and I need to set more time aside for blogging. I fully intend on posting while we're staying at the family house in Limnos but if I lose my blogging mojo before we leave, it will be hard to get motivated again once I'm in Limnian heaven surrounded by the Aegean Sea and beautiful warm weather – it is so positively intoxicating. OK. How about I make a commitment right here and right now? I promise to write at least three more posts on the blog before we leave for Greece. A soup, a side and a dessert. There. A good, structured commitment that I have to stick to now that it's in writing and out there on the internet. Done. Enjoy a good chunky piece of this Vegetarian Pastitsio and I'll see you in a few days with a recipe for a mystery Greek soup! In the meantime, you might want to hop over to Veggie Mama's blog to see what everyone else is cooking up on Meatless Monday! Vegetarian Pastitsio Serves 8–10 Ingredients 3 tablespoons olive oil 2 large onions, finely chopped 3 cups of finely chopped broccoli (or any other vegetable/s)* 1/4 cup dry white wine 2 bay leaves 1/4 teaspoon ground cinnamon 1 teaspoon dried oregano 1 teaspoon of sugar 2 cans peeled, chopped tomatoes 2 tablespoons tomato paste Salt and pepper to taste 1 packet (500g) Misko pastitsio pasta or bucatini pasta (thick spaghetti-like tube pasta)** For the béchamel sauce 60g butter 60g plain flour 1 litre of milk 2 eggs, lightly beaten 1/2 cup grated tasty cheese 1/2 teaspoon nutmeg Salt and pepper to taste 1/4 cup sharp cheese to cover béchamel * You could also use 2 cups of cooked lentils, cooked chickpeas or tempeh, instead of vegetables. ** If you can't find pastitsio or bucatini pasta, macaroni, penne or spiral pasta will work just as well. Instructions Heat oil and fry onions in a large pot over low heat for 15 minutes. Add broccoli and continue to fry for another 15 minutes, until the vegetables are softened and lightly browned. Add wine and turn heat up to medium. Cook, stirring for around a minute, until most of the wine has evaporated. Add bay leaves, cinnamon, oregano, sugar, tomatoes, tomato paste and salt and pepper to taste and stir. Bring to the boil then turn heat down to low and allow to simmer, uncovered, for at least 45 minutes, stirring occasionally. Meanwhile, prepare the béchamel. Melt butter in a medium saucepan. Add the flour and mix well, stirring quickly. Cook while stirring for around 1 minute until the mixture is beginning to froth a little, then remove from heat. Add around a quarter of a cup of milk, stirring quickly to incorporate. The mixture will thicken and lumpify a little but trust me, it will smooth out. Immediately add a little more milk, stirring quickly and constantly, ensuring the mixture is combined properly before adding more milk. Keep adding milk and stirring until all the milk is incorporated. Put the saucepan back on medium heat, stirring constantly until it thickens. Takes around 10 minutes. Remove from heat. Using a whisk, quickly stir in the cheese, beaten egg, nutmeg, salt and pepper. Cover until ready to use. Bring a large pot of water to the boil and add pasta. Cook for 10 minutes only – it should only be partially cooked. Drain and rinse under cold water so that the pasta is cool enough to handle. Lay half the cooked pasta in the bottom of a deep baking dish (around 35cm x 25cm and 6–7cm deep). If using pastitsio pasta, it is traditional to lay the noodles side by side so they are parallel to one another. This way when the pastitsio is cut, the pasta "holes" are all facing the same way. It's purely for visual purposes but can also be quite therapeutic laying out the pasta this way! Spread a few tablespoons of béchamel sauce over the pasta then pour the tomato sauce evenly over the pasta. Lay the rest of the pasta over the tomato sauce, then the rest of the béchamel, and top with grated sharp cheese. Bake in a preheated oven set to 180 degrees celsius for around 45 minutes, or until the top is lightly golden.
These Black Sesame & White Chocolate Breakfast Blondies are a great breakfast option when you are looking for something that taste indulgent but is chocked full of healthy ingredients.
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
Spice up your taco night with this recipe for Chorizo-Spiced Chickpea Fajita Pitas! Switch out that boring old tortilla for pita and fill them with smoky chorizo-spiced chickpeas!
These Smoky Quinoa Vegetarian Nachos are easy to make, addicting, and super versatile so you can easily adapt the recipe to what you like most about nachos (cheese...lots of melty cheese).
These vegan Autumnal Nachos with Butternut Squash “Queso” and Walnut “Chorizo” Crumbles come from Danny Seo’s newest cookbook, Naturally, Delicious Dinners.
Today I’m sharing the recipe for this Rhubarb Hibiscus Shrub and talking all about what a shrub is and why it’s going to be my drink of the summer!
