Halloumi and white beans baked in a rich, smoky, Spanish inspired tomato sauce! This is a simple but stunning one pot vegetarian meal that is on the table in just 30 minutes. With lots of different serving suggestions, you will never tire of making this amazing halloumi bake for dinner.
Mushroom stroganoff is a hearty vegetarian dish that uses portobello mushrooms as the sustainable ingredient. Recipe can be adjusted to be vegan.
Inspired by a red pepper tomato sauce in The Tra Vigne Cookbook, the book that introduced me to summer squash spaghetti, another favorite recipe this time of year.
Feeling lately like you want to quit on quinoa? Have no fear, there's another crop of superfoods to stock up on! Here, the top exotic superfoods that help boost your health and shrink your waist, plus where to find them.
Spicy and garlicky, this Harissa Veggie Bowl recipe is vegan, gluten-free, and makes for an easy, healthy dinner! The heat of the harissa is balanced perfectly by the creamy tahini, and the variety of textures makes it fun to eat. These bowls comes together in just a few simple steps and are perfect for busy weeknights when you're looking to add more veggies and lots of bold flavor to your everyday dinner!
Notes: This salad/salsa would well with any number of grilled or roasted meats: chicken, steak, pork, etc. You can make it more like a salsa by increasing the lime juice. You can make it more like a salad, by using more olive oil. It can be made into a lovely grain salad by adding a cup of farro or quinoa or bulgur or any grain you like. You will likely need to add more olive oil to taste. And while it is a nice addition to any sort of taco, it makes a wonderful vegetarian taco, too — just add a little more cheese, maybe an avocado, maybe a spoonful of sour cream, whatever you like. Cotija is a dry, crumbly, salty Mexican cheese. If you can't find it, a mild feta will work, though I might just go with something like Monterey Jack or even cheddar. I used one New York Strip for the two of us, but skirt steak or flank or flap or hanger would be really nice here, too.
Mushroom stroganoff is a hearty vegetarian dish that uses portobello mushrooms as the sustainable ingredient. Recipe can be adjusted to be vegan.
Ginger Turmeric Root Tea. Fresh Turmeric Root and ginger simmered with black pepper to make a soothing healing turmeric tonic. Add sweetener of choice. Serve hot or chilled. Vegan Gluten-free Recipe.
Source: Gourmet 2006 This recipe appeared in the "10-minute mains" section of Gourmet and thus calls for processing the raw squash and onion in a food processor. If you truly want to get this down to the 10-minute range, follow the instructions here. Otherwise, the method described below takes just a wee longer, and if you have an emersion blender, your clean-up will be super fast, too. To turn this into a soup, thin with a little chicken or vegetable stock, water, or coconut milk until it's the consistency you like. The original recipe calls for adding a cup of parmesan, which I never have done, because it tastes so deliciously creamy on its own. To make it vegan, use olive oil in place of butter, and sprinkle it with cashew parmesan — this stuff is so good.
Bruschetta almost always pops up as it is such a fantastic way to showcase beautiful flavours while being easy to eat.
This hearty and wholesome take on nachos leans on smashed black beans, tangy Greek yogurt, and guac to make it satisfying enough for dinner time.
Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Buffalo Chicken Taquitos
My mouth is seriously watering writing this post. I shared on Facebook recently, Mushrooms are my favourite food of all the foods. I love them. I’m obsessed with them even. Let me tell you a few things I know. They’re not a fruit or vegetable. They’re packed with good stuff; they’re easy to add to ... Read more
Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Love pumpkin pie but hate the calories? Or maybe pie just isn't your thing. Whatever the reason, life doesn't seem right without enjoying pumpkin treats. From
Roasted Hot Pepper Hot Sauce Recipe This roasted hot pepper hot sauce is a unique homemade hot sauce recipe that includes a tomato sauce base as well as roasted vegetables and spices to make a
An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.
While they aren't the quickest or easiest project, making these heart-shaped mini pies is a fun activity that you could do with your whole family. Switch up your favorite filling for a different take.
See those little seeds of fire??? He really, really liked it! About a week before Christmas I saw this recipe on To Market, To Market with San Diego Foodstuff. I immediately decided that this was what I was going to make for T. for his Christmas gift. We had decided not to exchange presents this year but this didn't really count... I searched all over town for the correct pepper's. I was suppose to have Chili Arbols but I could not find them anywhere so I decided that I would just make this with some dried habaneros that I was able to find. Now get this...on the day I was planning to make them I got a wonderful gift box in the mail from my friend Jerry over at Cooking...by the seat of my Pants. It was filled with all sorts of wonderful things and imagine my surprise to find a small bag filled with about 1.5 ounces of dried chili arbols!!!! Sorry Jerry, the salsa recipe sounded great but I NEEDED these! The only change I did make to this was to add 1/2 ounce of dried habaneros. T. likes REALLY, REALLY hot stuff. He tasted it Christmas morning and deemed it better than any of the 20 or so bottles that we have on hand. He said that the balance was perfect and he wouldn't change a thing! I have to take his word for as there was no way I was tasting it after almost being overcome by the fumes!!! LOL!!! Consuelo’s Hot Sauce (taken from Caron's Blog at To Market, To Market...) 1 2oz.-pkg of chiles de arbol 3-5 cloves of garlic 2 tsp. salt ½ tsp. ground black pepper ¾ cup distilled white vinegar Water (I would save the water that the chili's were rehydrated in next time) 1. Remove stems from chiles and place the chiles in a saucepan. Cover with water and bring to a boil. Boil for 10 minutes or until the chiles are very soft. 2. Remove the chiles from saucepan and place in blender or food processor. Let them cool. 3. Add garlic, salt, pepper and about ¼ cup of water and puree. 4. Add vinegar and blend. I will be making this again and if you like hot sauce at all this is a good recipe. I may try and make on that is a little less spicy for myself!!! As Always... Happy Entertaining!!! Judy www.nofearentertaining.com
Vegan Mexican Recipes - Chickpea Tacos, Spicy Grilled Corn, Tinga Sauce Bowl, grilled Avocado and more. Gluten-free and Soy-free options
Fun and fruity, a Virgin Strawberry Daiquiri is an easy, non-alcoholic frozen drink that is super refreshing and great for sipping on long, hot summer evenings or afternoons! This family friendly mocktail version means that everyone can enjoy!
Gluten free + vegan recipe for vegetarian moroccan shepherds pie. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
That Middle Eastern Favourite, destined to become yours as well. Gozleme! (I think pronounced Gers-lem-ay) But you tell me! How do you say delicious?
Amazing, 30-minute chickpea fritters infused with fresh herbs, garlic, and turmeric! Healthy, simple, flavorful, and surprisingly hearty.
Click HERE to order our new cookbook, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (Susan Schadt Press, November 2016). The recipe below is featured in the book! This is a vegan version of our Vegetarian Breakfast Sausage. Many TCV readers love it and depend on it, and while we sure are blushing and aw-shucks-ing about that recipe's popularity, we're still never satisfied. Simplifying and veganizing our original recipe also improved the texture and flavor. Who knew that could be done? These are great served alongside some eggs or scrambler or use them to make a stellar vegetarian sausage and biscuit using our 3-2-1 Drop Biscuits. You could also get creative and crumble the cooked sausage into the filling for stuffed bell peppers or crumble a little on a pizza with peppers and onions. Basically, you can use it anywhere you'd usually find regular sausage. Vegan Breakfast Sausage 1 teaspoon canola oil (like Whole Foods 365 brand) 1/4 cup finely diced shallot 3 cloves garlic (finely diced) 8 ounces crimini mushrooms (finely diced) 1 cup finely diced celery (about 2 ribs) 1/2 cup finely diced carrot (1 medium) 1 1/2 teaspoon rubbed sage 1/2 teaspoon red pepper flakes 1/4 teaspoon clove 1/4 teaspoon nutmeg 1 tablespoon soy sauce (like Bragg's) 1 tablespoon maple syrup sea salt and cracked black pepper (to taste) 1 1/2 cups uncooked quick-ccooking oats (like Whole Foods 365 brand) Heat the canola oil in a large frying pan over medium-high heat. Add the shallot, garlic, mushrooms, celery, and carrot to the pan. Stir consistently and sauté until all of the liquid has released and then evaporated; this should take about 5 minutes. Add the sage, red pepper flakes, clove, nutmeg, soy sauce, and maple syrup to the pan. Stir to incorporate and remove from heat. Allow mixture to cool. Add the uncooked quick-cooking oats and knead the mixture until everything is well incorporated. Add salt and pepper to taste. Cover and set aside in the fridge for at least 15 minutes to allow the moisture to distribute. Next, pinch about 2 tablespoons of the mixture off, roll it into a ball, and flatten it to for a patty. Repeat. In a medium pan over medium heat, pan-fry disks in enough canola oil to coat the bottom of the pan until nicely browned. Drain on paper towels. Serve hot. This recipe makes about 2 dozen sausage patties. Freeze uncooked patties in a single layer then store them in a food storage bag in the freezer for up to 3 months.
Looking for a Thermomix bolognaise sauce recipe that doesn't mush the mince? Look no further - this is the recipe for you!
Topped with tomato sauce and melted mozzarella cheese, this frittata affogata (“drowned frittata” in Italian) makes an outstanding brunch dish.
Homemade Spicy Ramen recipe with an easy spicy miso paste for the broth and dry ramen noodles that taste JUST like fresh! Vegetarian / vegan.
For us, not snacking is NOT an option. If your stomach rumbles between meals, opt for one of our favorite healthy snacks rather than reaching for potato chips or candy. We kept sweet and salty cravings in mind when building this list of healthy snack ideas under 200 calories.
Recipes these days can’t get any easier than this 4-ingredient Strawberry Caprese Salad
