Vegetarian Meals Recipes (Most Popular)
Adapted from lovefromtheoven.com, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!
Although I accidentally quadrupled the peanut butter in my version of this rich, hearty vegan stew from The Leafy Greens Cookbook, I wouldn't go much less if I made it again - it was very thin beforehand and even with the extra PB was almost too spicy for mom to take! Given the habanero, I'm not surprised!
However, this was my "kale victory" over Mom - she can't say she hates it now!
Crispy wonton wrappers filled with mashed tofu, toasted sesame oil, ginger, garlic, scallions and tamari. Perfect for our school's Chinese New Year celebration!
The same, vegan tofu mix will work to fill about 12 jumbo shells, if you don't want to bake this as a casserole, and is also delicious baked with rice or quinoa instead of pasta.
There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Made by request for a weight-watching friend of mine.
I wrote this recipe for a friend of mine who LOVES cooking on the grill and in the oven, but hates the cleanup of traditional roasting and the fat that can accompany it. Par-cooked orzo gets tossed with tomato sauce and layered over a bed of herbed veggies before being wrapped in foil for a steam blast in the oven... and everyone get's their own packet!
This is my mom's version of Julia Child's roasted cauliflower with mornay sauce, which is a major hit at our holiday dinners not only because it tastes great, but because it can be prepared way ahead of time and popped into the oven 30 minutes before dinner! Serves 10 veggie lovers!
What a great activity to get the kids in the kitchen! From spreading sauce to "cheesing" to picking extra toppings, pizzas are a great step up to cooking. Makes 4 individual pizzas.
Adapted from Nutritious Foodie (http://www.nutritiousfoodie.com/2010/02/g
s-veggie-burger/)
When your garden is giving you all it can in the late throes of Summer, this hearty mustard and tomato sauce (with a good glug of red wine!) is a delicious foil for them. Twisty or lined pasta actually finishes cooking in the sauce and clings to it best, though if you like the recipe is just as good on rice!
You know that a bowl of warm, creamy tomato soup is always made better when paired with a gooey grilled cheese sandwich, so why not take the combo to the next step with a tomato soup and egg soaked grilled cheese? These sandwiches have all the goodness of hot French toast and stringy melted cheese, with the undeniable tomatoey taste you love.
All the flavour of a traditional sausage, pepper and onion fry-up, but without the mess of greasy sausage!
For the "Cooking on the Road" segment of the March Break camps the Boys and Girls Club I co-op at ran this week, I had the privilege of coming up with a recipe that would fit their theme of "Food Guide Eating", specifically increasing the fruits and veggies the kids ate in the lower-income area we were working in. These sweet, fluffy and substantial pancakes were a total hit - no doubt in part to the fact that they taste like warm carrot cake!
Tastes like a decadent caramel apple, but fits perfectly into a pie shell! NI is per cup
Lime basil, ground sunflower seeds and sunflower oil combine with a hint of extra lime and simple salt and pepper for a vegan pesto that can swim with the fishes! If only regular basil is available, add the remaining zest from the lime.
An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need!
Super-garlicky baked navy beans, cooked in white wine instead of the traditional tomato sauce. Don't worry, the garlic mellows during cooking.
A great, creamy version of Macaroni and Cheese made with canellini beans and tomatoes. Easy to prep using the microwave and a blender before being popped into the oven for a homey touch!
Something I whipped up for my grandma's birthday dinner / going away party this weekend. My grandparents are off to Spain tomorrow and are taking a side trip to Tangiers, so what better way to celebrate!
You'll go bonzo over this inexpensive, vegan chickpea and onion stew packed with a tomatoey curry flavour base. The sweetness of the sauteed onions really stands out!
A creamy vegan sauce that's delicious over pasta and seitan strips or a big bowl of steamed veggies and rice. Add pepper flakes to taste - I like it nice and spicy!
These stuffed peppers are very tasty, colourful and easy to make. Increase or decrease the number of jalapenos according to how hot you want the dish to be!
Deliciously nutty toasted orzo is cooked to perfection with zucchini, carrots and red pepper in a diluted tomato broth before being swirled through with fresh basil and oregano. Delicious hot or room temperature as a salad.
When you have two friends who love barbeque almost as much as life itself, you can't help but want to infuse it into everything! The hint of smoky flavour from the smoked salt and liquid smoke flavouring really plays off the sweet toffee and butterscotch chips and heightens the rich toasted walnuts and oats.
No shortage of garlic or onion in this bowl of goodness! Low in calories and fat, but you'd never know it based on it's luxurious texture.
These are rich and sweet muffins with coconut milk, black sesame seeds, toasted sesame oil, fresh ginger, pineapple jelly and just-overripe strawberries! This makes 6 jumbo muffins or 12 regular sized
Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden!
Original recipe here: http://bittersweetblog.wordpress.com/2009/
08/25/growing-like-weeds/