Vegetarian Meals Recipes (Most Popular)
I used black rice and red lentils (which can be hard to find and/or expensive) but should be good with brown rice and whatever lentils you have.
Stuffed full of my home made apple butter, whole wheat flour, a heady dose of cinnamon and even apple-flavoured herbal tea, these chewy bagels are boiled in a honey and apple tea bath and baked in a super-hot oven to crusty perfection. Try them spread with peanut butter for a breakfast on the go! Makes eight 4-oz bagels.
All the delicious elements of a classic ratatouille - roasted eggplant, peppers, tomatoes and zucchini - get wrapped up in eggs, cheese and bread! Delicious for brunch, lunch or even a light dinner, this can be made the night before (and should be, for max flavour!).
Working on liquidy foods for my post-wisdom teeth removal, I threw this together for a couple day's worth of dinners!
This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast!
Adapted from KAF: http://www.kingarthurflour.com/recipes/cin
namon-swirl-bread-recipe, this sweet yeasted loaf is everything you expect cinnamon-raisin bread to be with the added bonus of nutrition from a bottle of Ensure nutritional supplement.
Two of the most comforting foods in the world to me have to be shepherd's (or cottage) pie and rich, baked macaroni and cheese. I had to find a way of making the ultimate comfort food, and this vegetarian conglomeration is definitely it! A vegetarian, but traditionally flavoured shepherd's pie base gets capped off with a snowy white Cheddar macaroni before being baked to crusty perfection! Not "diet" food, but darn good nonetheless!
The base can be prepared ahead of time and kept in the fridge until you're ready to assemble it.
Nothin' better than home made butter - you know exactly what's been done (or not) to it, how much salt you've added (if any) and how fresh it is! Not to mention it's dead simple - whether by hand or using a stand mixer.
15 cups of cream will yield you about 6 1/4 lbs of butter and 8 cups of buttermilk!
Chunks of silky, roasted eggplant and zucchini melt with sweet caramelized onion and garlic in a low-fat, chunky tomato-cheese sauce that gets caught in all the nooks of whole-grain spiral pasta.
A split pea curry, delicious with onion, ginger and garlic. The final dish will resemble spicy creamed corn, and will thicken slightly as it cools. Adapted from Ellen's Kitchen. Makes just over 3/4 cup per serving.
This is another manipulation of Have Cake Will Travel's pumpkin bagel recipe... delicious as a lunch side with a bowl of (tomato?) soup. For a (non-vegan) option, top with shredded mozzarella cheese after 10 minutes of baking.
Makes 8 (3.5-oz) bagels
From Mark Bittman's "How to Cook Everything", an unusual take on a traditional Swiss potato side dish! Serve with sour cream or applesauce if desired.
This is a satisfying vegetarian main course that takes full advantage of the flavour possibilities of garlic, here cooked until soft for sweetness and body along with sweet oranges, sautéed until golden for depth, and added raw with crushed red pepper flakes for brightness.
This is a great vegetarian main course. Filled with healthiness and protein, perfect power food!
A warm potato salad with a delicious yogurt, honey and mustard dressing, lemon zest and chives. Perfect for those late summer nights with just a little nip in the air!
Adapted from Donna Hay's recipe in April 2010's Style at Home magazine. Yields 8 ravioli per serving.
My family detests anything vegan that tries to mimic the "real thing", and none of them are that keen on baked mac and cheese... too bad for them! I came up with this delicious mix that starts on the stovetop and finishes under the broiler. If you have an oven-safe bowl you don't even have to re-plate!
This recipe is one that is suitable for any meal - and the potato-pepper mixture is even good as leftovers topped with a freshly-fried egg. Another way to make this dish, which is also on the rotation around here, uses chunks of cod instead of the eggs simmered in the sauce. Paired with a crisp green salad it's a hearty and spicy one-pan dinner.
This is a powerhouse of a lunch salad for vegetarians and omnivores alike - filled with tons of protein from chickpeas, quinoa and amaranth, tossed with fresh red pepper and cucumber all in a sesame seed and honey-lemon dressing! Makes a large amount - 13oz - so plan accordingly!
Spelt is a great source of fiber, thiamin, niacin, iron and potassium and is easy to digest. 1/3 cup raw spelt berries will equal 1 cup cooked.
Adapted from Vegan DIY and http://chocolatecoveredkatie.com/2008/06/2
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