Health & Diet: Vegetarian
Toasted Hippie Salad
PrintToasted Hippie Salad Vegans and Paleo eaters alike can rejoice and kick off their Birkenstocks and Danskos over this psychedelic salad. Its bright colors, maximum crunchability, and toasty flavor come with an overflowing dose of essential nutrition. IngredientsFor the salad:2 cups green kale, torn½ cup purple cabbage, shredded⅓ cup mushrooms, sliced⅓ cup radishes, sliced½ … Continued
Curried Lentil Walnut Burgers
PrintCurried Lentil Walnut Burgers Ingredients1 cup uncooked brown or green lentils⅓ cup diced dates½ cup walnut pieces1 Tablespoon grainy mustard1 teaspoon curry powder1 teaspoon salt¾ cup bread crumbsGrapeseed or canola oil for frying1 head butterhead lettuceFor the Maple Mustard Curry Sauce:2 Tablespoons grainy mustard1 tablespoon Dijon mustard2 Tablespoons maple syrup1 teaspoon curry powder½ teaspoon saltInstructionsSimmer … Continued
Beet Potato Latkes
PrintBeet Potato LatkesAuthor Jill Holter Ingredients2 medium beets, peeled and grated1 large baking potato, peeled and grated1 egg, beatenegg¼ cup flour1 teaspoon salt½ teaspoon pepper1 teaspoon fresh or dried thyme leavesCanola oil for fryingInstructionsIn a large bowl, toss beets and potatoes together. Mix egg together with the vegetable mixture, mixing very well. Add flour, season with … Continued
Squash & Ricotta Tart
PrintSquash & Ricotta TartAuthor Jill Holter Ingredients1 sheet of puff pastry, rolled out to 10” x 12”1 cup ricotta cheese2 teaspoons fresh thyme, divided1 Tablespoon lemon juice2 teaspoons lemon zest1 teaspoon salt½ teaspoon pepper1 acorn or delicata squash, seeded and sliced into ¼-inch half-rounds1 Tablespoon olive oil¼ cup pomegranate seedsInstructionsPlace pastry on a parchment-lined baking … Continued
Poblano Tacos with Cauliflower Queso & Tomato Sauce
PrintPoblano Tacos with Cauliflower Queso & Tomato Sauce These vegetarian tacos are a variation on the traditional chile relleno. The cauliflower queso can also be used as a dip for tortilla chips! IngredientsFor the Tomato Sauce:1 28 oz. can whole peeled tomatoes, drained2 garlic cloves, minced½ cup chopped onion1 dash of hot sauce, optional Kosher salt … Continued
Cannelini Beans & Collard Greens in Tomato-Coriander Butter
PrintCannelini Beans & Collard Greens with Tomato-Coriander Butter This rustic vegetarian dish can also be served atop crostini as a winter bruschetta. Use olive oil in place of the butter to make this vegan. Ingredients¼ cup unsalted butter1 small red onion, thinly sliced lengthwise½ teaspoon coriander seeds4 cloves garlic, minced1 Tablespoon olive oil 2 Tablespoons tomato … Continued
Tempeh Reuben Sandwich
PrintTempeh Reuben Sandwich We created a zesty vegetarian Reuben packed full of veggies and made with brown rice tempeh–So perfect for #MeatlessMondays. We are big fans of tempeh, which contains more protein and fiber than tofu, and gives a great chewy texture to this sandwich. You can find tempeh in our refrigerated section and try … Continued
Sweet & Savory Skillet Stir-Fry
Photo Credit: Mette Nielsen PrintSweet & Savory Skillet Stir-FryAuthor Beth DooleyYield 4 Ingredients1 Tablespoon vegetable oil1 bunch green onions, trimmed and chopped1 small green bell pepper, seeded and cut into strips1 sweet potato, cut into thin strips1 large beet, cut into thin strips6 to 8 ounces tofu or tempeh, cut into thin strips1 Tablespoon rice … Continued
Cacio e Pepe Pasta
PrintCacio e Pepe PastaYield 2 IngredientsKosher salt6 oz. long pasta noodles (bucatini or spaghetti work great)3 Tablespoons unsalted butter1 teaspoon freshly cracked black pepper¾ cup finely grated Grana Padano or Parmesan cheese⅓ cup finely grated Pecorino Romano cheeseInstructionsBoil three quarts of water in a five-quart pot then add pasta and season with salt. Cook … Continued