Tag : vegetarian

21 posts

Another flexible recipe that will adjust to whatever you have on hand, but as always, the more colorful, the better-looking (for your eyes) and the better for your health. This one had: 1 cup dried black beans, which I brought to a boil with water to cover in a saucepan, over high heat, then turned …
With all the listeria hysteria last week caused by hummus, I thought I’d share a very basic recipe for making it at home. It really is that simple and it really is that good. Many of the store-bought hummus available in our area have additional things like red peppers (which my kids don’t like) or …
2 tablespoons black mustard seeds 1 medium onion, chopped 1/2 cup white wine vinegar 1/4 cup water 1/2 cup coconut milk 2 tablespoons butter, optional 2 tablespoons whole-grain mustard (I used a raspberry whole-grain mustard that I’m trying to finish up, hence the pinkness) Salt and freshly ground black pepper 3 pounds green beans, trimmed …
Really easy soup for the cooler weather. 1 large onion or 2 leeks, chopped 2-3 small bunches broccoli or one large 3 large garlic cloves, crushed 2 tablespoons butter, or extra-virgin olive oil, or 1 tablespoon each 4 cups chicken or vegetable broth (I use the bone broth which is on 24/7 in the slow …
Was getting a bit tired of our usual veggie salads, and needed more vegetarian ideas, specifically those with more of a Mediterranean bent, so I got me Yotam Ottolenghi’s Jerusalem cookbook. I cannot wait to try ALL the recipes. Okay, maybe 99%. I’m not a leg-o-lamb person. But hubby is, so maybe I’ll make that …
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This is a lovely soup to have on hand those beginning autumn days when the air starts getting chilly, but you still have an abundance of veggies from the summer harvest. Of course, you can always change up the vegetables all through the year and use whatever’s in season. 1 pound cannellini or other white …
Ratatouille is just one of those dishes that make me happy-happy-happy. Besides having all my favorite veggies, it also has such a fun name to say: rat-a-too-ee. Doesn’t that word just make you smile? I try to make this often because I know my days of enjoying it are numbered. My mom, at not-quite-79, can’t …
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2 tablespoons coconut oil 2 tablespoons minced garlic 1-inch gingerroot, peeled, minced (optional) 12 ounces mushrooms, sliced thin 3 cups baby kale 1 tablespoon soy sauce, or wheat-free tamari if you’re avoiding wheat, or several pinches salt if avoiding soy pinch sugar (optional) splash sake or mirin (optional) As you can see, this is a …
We’re about halfway through Lent and I thought it would be a great time to feature some meatless recipes here. I probably should dedicate this post to my youngest brother who hates broccoli >:) . Broccoli’s one of my favorite vegetables though, and I’ve just grown to like it even more through the years, for …
2 cups frozen pineapple cubes (I drain canned pineapple, then freeze them) 4 ribs celery, trimmed enough water to keep things moving in the blender 1/2 cup cilantro your choice sweetener, if necessary Puree everything in blender until smooth. Serve over ice, or straight.
2 tablespoons canola oil 1 medium onion, sliced thinly 2 large cloves garlic, sliced thinly 1 tablespoon turmeric 2 Thai chilies or 1 Serrano chili, sliced thinly (deseed if you want less heat) 1 1/2 tablespoons grated gingerroot 1 12-oz package cremini mushrooms, or Baby Bellas, or 1 cup shiitakes, sliced thin (discard stems if …
I know I’ve already got a Lentil Soup with Kale on here, but this one’s a bit different. More of a Middle Eastern take. It’s excellent as a fall soup, particularly when the leaves start falling and there’s a definite chill to the air. Serve over brown rice, or some homemade pita. Or not, since …
Last year, I made a resolution that we would shoot for “optimum” in our diet…. meaning 7-9 servings of vegetables and fruits a day. And I was successful. Note the *I*. For a couple of weeks there I was able to get my servings of veggies and fruits. About half-way successful with the hubby. Not …
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