This recipe came from Peta's Vegetarian Starter Kit.
Monday, December 13, 2010
This recipe came from Peta's Vegetarian Starter Kit.
Monday, November 29, 2010
Wednesday, October 27, 2010
I found this lovely recipe here.
Wednesday, October 20, 2010
Heat olive oil in skillet then add batter and grill. Flip after brown on one side. Can be messy and tough to get the right consistency but always tastes great.
Thursday, October 14, 2010
Tuesday, October 12, 2010
This recipe comes from the cookbook, "Saving Dinner The Vegetarian Way".
Saturday, October 9, 2010
I loved egg sandwiches. That is until I learned how horribly laying hens are treated on factory farms. I have a friend who has true free range chickens. I would gladly eat those eggs. I didn't have any, but I did have tofu. I was inspired to try this after having vegan eggs benedict at 24 carrots today. I have made tofu scramble in the past and I love it. The vegan eggs benedict was ridiculously good.
Thursday, October 7, 2010
1/2 pound asparagus, trimmed and cut into 1-inch pieces
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 sweet orange peppers, cored, seeded and cut into 1/4-inch strips
1 pound spaghetti
3/4 cup half-and-half
3/4 cup chicken broth (I used vegetable broth)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
5 cloves garlic, sliced
2 cups grape tomatoes, halved
1/3 cup grated Parmesan
1/4 cup flat-leaf parsley, chopped
Shaved Parmesan, optional
1. Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.
2. Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.
3. While pasta is cooking, place half-and-half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.
4. Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half- and-half mixture. Add to pasta and gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired
This is another recipe from family circle... I loved it, my fiance liked it, he is getting used to pastas, and vegetarian meals LOL he loves his meat!!!
2 tablespoons olive oil
1/2 small onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons tomato paste
1 can (28 ounces) plum tomatoes in thick puree
1 teaspoon sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper flakes
1 pound extra-large (or traditional-size) rigatoni
1/2 cup fresh basil
6 tablespoons part-skim ricotta cheese
1. Heat a large nonstick skillet over medium heat. Add oil, onion and garlic and cook for 2 minutes, stirring occasionally so garlic doesn't burn. Add tomato paste and cook 1 minute. Add tomatoes and puree, sugar, salt and red pepper flakes. Break up tomatoes with a wooden spoon. Cook, uncovered, over medium heat for 12 minutes, stirring occasionally.
2. While sauce is simmering, cook pasta following package directions, about 10 minutes. Drain, reserving 1/2 cup of the cooking water.
3. Tear basil into bite-size pieces and stir into sauce. Toss pasta with sauce, adding 1/4 cup of reserved cooking water if needed to thin out sauce.
4. To serve, spoon pasta into individual serving bowls and top each with a tablespoon of ricotta.
Monday, October 4, 2010
Thursday, September 30, 2010
Wednesday, September 29, 2010
Monday, September 13, 2010
Sunday, September 5, 2010
Sunday, August 29, 2010
Friday, August 27, 2010
From Vegan A Go-Go! by Sarah Kramer
Wednesday, August 18, 2010
Today I looked in my fridge and I found onion, garlic, parsley, and a whole bunch of tomatoes that looked like there were going to turn bad in a couple of days. So I decided to make up a recipe.
Monday, August 9, 2010
Okay, I got part of the recipe off of bountiful baskets on Facebook. But I kind of made it up. So if you can cook with out measuring things then just put in what you want and make it to your liking.
Steam a head of cauliflower in pieces. Put it in the blender with salt, pepper, and soy milk (however much you would use to make mashed potatoes, I never measure this). Blend till lump free. Add to a baking dish. Bake at 400 for about 10 minutes with some paprika sprinkled on top. It's really yummy.
Sunday, August 8, 2010
- 2 Tbsp. olive oil
1 lb. chopped mushrooms
2 large cloves garlic, minced
1 35-oz. can Italian chopped tomatoes
1/2 tsp. hot red pepper flakes
Salt and pepper to taste
1 lb. ziti
2 Tbsp. grated Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and sauté until softened, about 5 minutes. Add the tomatoes with their juice, red pepper flakes, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 15 minutes.
Cook the pasta in boiling salted water according to the package directions. Drain well. In a large serving bowl, toss the pasta with the sauce, sprinkle cheese on top and serve.
1 cup orzo pasta
1 clove garlic
2 tbs olive oil
12 oz. faux ground beef-style crumbles
1 large can of Italian chopped stewed tomatoes
1 12-oz. jar tomato sauce
Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
In a large skillet, brown the beef-style crumbles in the oil and garlic over medium heat. Stir in the orzo, parsley, and can of tomatoes. Continue cooking, stirring frequently, until the mix
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Bake for 20 minutes.
Makes 4 servings
Wednesday, August 4, 2010
Tuesday, July 27, 2010
Saturday, July 24, 2010
Thursday, July 22, 2010
Tuesday, July 20, 2010
Friday, July 2, 2010
I got the recipe here.
I added a few tablespoons of flax seeds and a handful of chocolate chips. Delicious!!
Monday, June 28, 2010
Zpizza is my new favorite pizza place. You get to eat pizza cruelty free with their vegan pizza. And, you don't get that bloat that cheese gives you after you eat pizza.
My husband and I were shocked at how good this was. We thought it was real sausage and cheese for a minute. We thought, "oh no, they messed up our order!".
Zpizza has many locations. I hope you live near one. Oh, did I mention they have gluten free options and that everything is organic?
Saturday, June 26, 2010
I made this recipe that I found on you tube. You can watch it here.
The kids loved it, but my husband thought it was too bland.
I eliminated the guacamole since I'm allergic to avocados.
I have been eating leftovers forever. So yummy.
Also in the photo is vegan nacho cheese over tortilla chips.
Monday, June 14, 2010
The whole family really enjoyed this one.
Makes 8 cups.
From Skinny Bitch in the Kitch
1 TBSP refined coconut oil
1/2 red bell pepper, cut into 1/2 inch dice
1/2 yellow bell pepper, cut into 1/2 inch dice
1/2 onion, cut into 1/2 inch dice
1 zucchini, quartered lengthwise and cut into 1/2 inch slices
1 yellow squash, quartered lengthwise and cut into 1/2 inch slices
4 cloves garlic, minced
1 tsp fine sea salt
1/2 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp cayenne powder
6 cups low-sodium vegetable stock
1 1/2 cups lentils
1 TBSP tamari or soy sauce
1/2 tsp sesame oil
1 (14.5 oz) can diced tomatoes with juices
Heat the oil in a 4-6 quart stock pot over medium heat. Add the bell peppers and onion, stir occasionally for 2 minutes. Add zucchini, squash, garlic, and spices, stir occasionally for 1 minute.
Stir in the stock, lentils, and soy sauce. Increase the heat to high, boil, and then reduce to a simmer. Cook until the lentils are tender, about 30 minutes. Add the sesame oil and tomatoes, stirring until the tomatoes are heated through.
Wednesday, June 2, 2010
This recipe is delicious. Everyone but the 3 year old liked it. He said the noodles were dirty.
It's from Peta.
2/3 cup basil pesto
1 9oz pkg fresh fettuccine
1 TBSP olive oil (I used safflower)
3 cloves garlic, minced
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise (I used kalamata)
salt and pepper to taste
place pesto in a large bowl
cook pasta according to pkg directions
While pasta is cooking, heat the oil in a large skillet over medium high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the peppers and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.
Drain the cooked pasta, reserving 1/3 cup of water. Whisk the pasta water into the pesto.
Add the pasta to the pesto and toss to combine. Add the peppers and olives and combine.
Divide among 4 bowls and serve immediately.
We actually had leftovers.
Monday, May 24, 2010
The recipe is for apple crisp. However, I had so many peaches from Bountiful Baskets that I decided to substitute peaches for apples.
The entire family loved this, served warm and topped with soy cookie dough ice cream. Perfect spring time treat.
Sunday, May 23, 2010
I got this delicious recipe from this site.
The husband doesn't like brussel sprouts, so he had corn on the cob instead. The 3 year old said, "yucky". The 11 year old said, "these are good, but I prefer them the usual way". I'm guessing he means steamed, because that's the only way I have ever made them.
But I loved them. I hope you will too. Oh, I added apples like the website recommends.