Health & Diet: Vegetarian

Seeded Whole Wheat Quick Bread

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PrintSeeded Whole Wheat Quick BreadYield 1 loaf Ingredients⅓ cup unsalted sunflower seeds¼ cup golden flaxseed3 Tablespoons unsalted pumpkin seeds3 Tablespoons sesame seeds2 cups whole-wheat flour1 cup rolled oats1 Tablespoon baking powder2 teaspoons salt½ teaspoon baking soda3 large eggs, lightly beaten3 Tablespoons honey or pure maple syrup1⅔ cups buttermilk⅔ cup avocado oilInstructionsHeat oven to 350°F. Line … Continued

Gouda Pesto Crostini

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PrintGouda Pesto CrostiniYield 8 servings Ingredients24 slices (¼-inch thick) baguette French bread½ cup plus 2 Tablespoons extra virgin olive oil½ cup raw pepitas½ cup packed fresh basil¼ teaspoon coarse kosher salt½ cup shredded gouda1 clove garlic, finely chopped¼ teaspoon red pepper flakes½ cup thinly sliced cucumber½ cup thinly sliced radishFresh basil, parsley or chives, for … Continued

Lemon Honey Earl Grey Cookies

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PrintLemon Honey Earl Grey CookiesYield 56 cookies Ingredients1 cup unsalted butter, softened¼ cup honey⅓ cup sugar2 Tablespoons fresh lemon zest2 cups all-purpose flour¼ teaspoon kosher salt1 teaspoon loose Earl Grey tea leavesInstructionsIn a large bowl, beat butter, honey, sugar and lemon zest with electric mixer on medium speed until creamy. Add flour and salt; beat … Continued

Creamy Mushroom Lentil Soup with Sourdough Croutons

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PrintCreamy Mushroom Lentil Soup with Sourdough CroutonsYield 4 servings Ingredients2 Tablespoons olive oil1 pound mixed mushrooms, sliced1 onion, chopped2 cloves of garlic, minced2 teaspoons fresh thyme leaves½ teaspoon saltPinch black pepper½ cup white wine3 cups vegetable broth1 cup uncooked French green lentils, rinsed and drained¾ cup half-and-half3 green onions, choppedFor the Sourdough Croutons3 cups cubed … Continued

Vegetable Broth

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PrintVegetable BrothYield 10 cups A vegan version of the traditional chicken broth with a boost of rich flavor from the roasted vegetables. Use this broth in place of water in rice or grains for really flavorful dishes or as a starter for vegetable-based soups, and stews. The kombu seaweed paired with the vinegar provides a … Continued

One-Pot Sweet Potato and Kale Stew

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PrintOne-Pot Sweet Potato and Kale StewYield 6 servings Make quick work of dinner with this flavorful one-pot stew packed with sweet potatoes and kale. Serve it with rice, peanuts, cilantro, and a lime wedge for a hearty vegetarian dish that’s even better the next day! Ingredients1 Tablespoon olive oil1 onion, chopped½ cup Thai style curry … Continued

Herb and Garlic Marinated Mushrooms

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PrintHerb and Garlic Marinated MushroomsYield 8 servings Ingredients¾ up olive oil1 pound small cremini or baby bella mushrooms1 shallot, thinly sliced2 cloves garlic, thinly sliced1 Tablespoon fresh lemon juice1 strip (about 2-inches long) lemon peel without the pith4 thyme sprigs2 bay leaves2 Tablespoons fresh rosemary½ teaspoon saltPinch sugarPinch red pepper flakesInstructionsIn a 12-inch skillet, heat … Continued

Baked Goat Cheese with Shallots and Herbs

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PrintBaked Goat Cheese with Shallots and HerbsYield 8 servings Ingredients½ cup olive oil2 green onions, thinly sliced1 medium shallot, thinly sliced1 clove garlic, finely chopped1 Tablespoon fresh thyme½ teaspoon red pepper flakesPinch salt2 4 oz. logs plain goat cheese2 sprigs fresh rosemary4 strips (each about 2-inches long) orange peel without the pithSliced baguette or crackers, … Continued

Vegan Snickerdoodle Cookies

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PrintVegan Snickerdoodle CookiesYield 24 cookies IngredientsSnickerdoodle Cookies½ cup vegan butter, softened⅔ cup granulated sugar1 Tablespoon almond milk (or other non-dairy milk)1 teaspoon vanilla extract1 teaspoon apple cider vinegar1½ cups all-purpose flour1¼ teaspoons ground cinnamon1 teaspoon cream of tartar1 teaspoon baking soda¼ teaspoon saltCinnamon-Sugar Mixture3 Tablespoons granulated sugar1 teaspoon ground cinnamonInstructionsHeat oven to 375°F. In a … Continued