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Posts Tagged ‘vegetarian recipes’

Meatless Monday: Blue Corn Mushroom Quesadillas

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

One of my favorite go-to quick meals is a quesadilla. They’re so easy and versatile, I rarely use a recipe. I just throw in leftovers or whatever sounds good at the time. But when I came across Chuck’s blue corn mushroom and cheese quesadillas, I knew I had to give the recipe a whirl.

The flavor combination in this dish is perfect. Mushrooms take on a nice heat from the jalapenos and provide satisfying heartiness to each bite. Creamy queso fresco provides cool balance to the spiciness. You can easily use store-bought tortillas here, but if you can find the ingredients, I strongly suggest making your own. They’re easy to assemble, and homemade is always better.

Blue Corn Mushroom and Cheese Quesadillas

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Meatless Monday: Lemon-Basil Orzotto

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Let’s face it, Mondays can be rough. After a long day back in the office, the last thing you want to do is spend a long time on dinner. That being said, a quick and easy meal doesn’t have to be boring. You can throw together tasty comfort food in less than hour.

Orzo is a great pantry item to keep stocked in the kitchen. With a quick cooking time, the tiny pasta is a great alternative to rice in many recipes because of its similarity in shape and size. Another bonus is that the large surface area allows for an even coating of sauce, meaning a perfect bite each time.

For tonight’s Meatless Monday, get cooking with orzo with Kelsey’s Lemon-Basil Orzotto. It’s just as dreamy as risotto, but requires half the time and effort. After sauteing the onion and allowing the orzo to absorb the wine (it’s only a half cup), cooking time is just about 10 minutes. Add the Parmesan, cream, basil lemon and peas together at the end, and voila! You’ve got yourself a satisfying springtime dinner.

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9 Ways to Eat More Greens


Kelsey Nixon’s Mean Green Smoothie
You may have heard that dark leafy greens are incredibly healthy. They are. Leafy greens — such as spinach, kale, collard greens, lettuce, escarole and Swiss chard — are chock-full of fiber, vitamins, minerals and phytochemicals, and have been linked to lower risk of certain cancers and heart disease. You should be eating at least 1 1/2 to 2 cups of dark leafy greens each week (if you’re eating them raw, double that number since leafy greens shrink when cooked). If you’re wondering how to actually meet that goal, this post is for you. Here are some ideas for how I work greens into breakfasts, lunches, dinners and, yes, even snacks! (I draw the line at green desserts, however.)

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Meatless Monday: Curried Squash Soup With Apple-Cheddar Melts

butternut squash soup
When I say that my favorite food is soup, I’m not speaking in hyperbole, I mean that in a completely literal way. It’s my favorite food delivery system. And I don’t just love one kind of soup: I love soup like Bubba Gump loves shrimp. I love vegetable soup and sweet potato soup and carrot soup and lentil soup. I’m crazy for chili and chowder and stew and bisque.

Here’s why I love soup so much: 1) it can be a meal or part of a meal  — eat it with a sandwich or salad or eat it on it’s own — and it’s really easy to include all of the food groups in one bowl. 2) You can use up the extra stuff in your fridge and pantry easily by throwing it into soup (add spinach or eggs or rice or potatoes to your soup if you have ‘em, or make croutons from day-old bread). 3) Soup is usually made from pretty healthy ingredients which makes it totally okay to have seconds (thirds?) without worrying if your pants will fit. You can’t say that about pasta dishes.

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Fall Fest: Pumpkin and Winter Squash Lasagna

Vegetable lasagna is highly underrated. I find that layering textured vegetables in between melted cheese and pasta creates a comforting casserole that stands well on its own. There’s also so much more variety than your standard meat-and-tomato-sauce lasagna. The vegetables can be interchangeable depending on the seasons, and you can use a tomato sauce or a creamy white Bechamel sauce. On a limited budget this summer, I regularly cooked vegetable lasagna studded with red pepper, summer squash and mushroom, and this carnivore became an instant believer in the vegetable lasagna. In fact, I stopped calling it “meatless lasagna” altogether, as if something was lacking in them. I think they are more properly described as, “hardy, cheesy, vegetable-laden lasagna.”

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Hosting Vegetarians at the Holidays

Veggieducken

Vegetarians don’t eat many common holiday centerpiece dishes such as turkey, ham, roasts and lamb. But your veggie friends don’t need your sympathy. They just need your consideration. Here are five things to keep in mind when hosting vegetarian guests at the holidays:

1. Find out what kind of vegetarians your guests are. Some eat fish and eggs, some don’t. Vegans don’t eat any dairy. Understanding where your guests draw the line will help you plan your menu.

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Sifted: Thanksgiving Planning + Decked Out Blueberry Muffins


Snickerdoodle Cookie Topped Blueberry Doughnut Muffins by Top With Cinnamon
5 Hot Links We’re Loving:

  1. Have you heard of snickerdoodle cookies topped blueberry doughnut muffins? Neither had we, but we sure can’t wait to try Top With Cinnamon‘s creation.
  2. For your vegetarian Thanksgiving guests, Oh My Veggie’s quinoa stuffed acorn squash rings are a recipe for success.
  3. Bourbon makes a lot a lot of things better, including pumpkin pie. A Cozy Kitchen not only has a great recipe, but she has an awesome braiding technique to make the dessert look as beautiful as it tastes.
  4. Perhaps breakfast is the least of worries on Thanksgiving Day. But for the day after, we suggest Mother Thyme’s pumpkin cinnamon rolls.
  5. For those weary of brining this Thanksgiving, Stick A Fork In It suggests salting your turkey with a dry brine rub instead.

Craving More?

  • Whether you’re scrambling for the perfect pie recipe or looking to impress guests with a pretty table setting, we have answers to all of your Thanksgiving questions.
  • Looking for more great vegetarian options for the big feast? Watch how to make Good to Know‘s veggie version of the infamous turducken, the veggieducken.
  • Are you guilty of only eating the tops of muffins? Stop wasting the perfectly good and fluffy bottoms, and make these blueberry muffin tops instead.

Meatless Monday: Vegetarian Thanksgiving Appetizers

white bean dip

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

 

In most circles, it’s likely you won’t get away with a vegetarian entree for Thanksgiving. Everyone expects a turkey and those who go meatless can fill up on green bean casserole and sweet potatoes. But Thanksgiving appetizers are a different story. An entire appetizer spread can be meatless and no one will notice. Expect to hear squeals of glee accompanied by comments like, “Ohhh, is that spinach-artichoke dip?” (Which is much nicer to hear than “Where’s the stinking turkey?!)

Use a food processor to whip up Giada’s White Bean Dip (pictured above) in seconds; serve it with warm, homemade pita chips, or if you’re pressed for time (and oven space) use store-bought pita chips or crudites. You can save yourself even more time by making the dip the day before Thanksgiving.

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Meatless Monday: Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese

whole-wheat spaghetti

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

 

Swiss chard: you know you’re supposed to eat it (leafy greens cure everything from cold sores to the plague, it seems.) But really, does anyone really know what to do with chard? Spinach and lettuce are no-brainers, and everyone’s mastered kale by now. But Swiss chard often gets ignored. Don’t pass it by the next time you encounter a bunch at the market. The easiest way to cook chard, like many mystery vegetables, is to saute it in a little olive oil and garlic and serve it over pasta.

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Meatless Monday: Creamy Baked Pumpkin Risotto

pumpkin risotto

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If you want risotto for dinner you either have to go to an Italian restaurant or commit to spending at least a half hour standing at the stove, stirring and stirring the rice with broth until the starches in the rice break down and become creamy. But Aida Mollenkamp came up with a technique that replaces the stand-and-stir method with a time-freeing bake-and-walk-away recipe. You just bake arborio rice with canned pumpkin puree and diced butternut squash and finish it with Parmesan and mascarpone cheeses. The result is a rich, creamy risotto that you don’t have to slave over.

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