Tag: Vegetarian

Vegetarian Budae Jjigae Recipe · i am a food blog i am a food blog

This is the perfect cozy, hearty, yet light, meal. Oodles of noodles, ALL the veggies, tofu, and a spicy savory broth. I love Korean army stew and this vegetarian version is SO GOOD. This is essentially a vegetarian budae jjigae recipe: lots and lots of tofu, vegetables, a super spicy red hot broth, and noodles, because noodles. It comes together so quickly and easily and I love how it’s essentially a clean out the fridge kind of meal.

We ate this yesterday during a binge watch of Jeopardy. I don’t know if you guys watch Jeopardy, but Mike and I are fans. I used to watch it when I was a wee girl and when I found out that Mike was into Jeopardy too…swoon. Anyway, they just did this crazy thing: an all star battle where all the top Jeopardy winners came back to compete in teams in a bracket competition. It was WILD my friends. I’m such a nerd, I know, but it was so fun to chat with Mike about who we thought would win, what the odds were, how they would play the game, and of course, compete on who knew the most answers. So fun.

Even more fun because we had tofu and vegetables and noodles while we were watching – it was so spicy and warming. This recipe couldn’t be any easier: throw everything into a pot. Add stock (or water) then add the seasoning mix. Bring to a simmer and boom, deliciousness.

Oh my gosh. Just heard the news about Alex Trebek. I have no words 🙁 I hope he will be okay.

Spicy Korean Ramen Recipe with Tofu and Vegetables | www.iamafoodblog.com

Spicy Korean Ramen Recipe with Tofu and Vegetables | www.iamafoodblog.com

Spicy Korean Ramen Recipe with Tofu and Vegetables | www.iamafoodblog.com

Spicy Korean Ramen Recipe with Tofu and Vegetables | www.iamafoodblog.com

Spicy Korean Ramen Recipe with Tofu and Vegetables | www.iamafoodblog.com

Spicy Korean Ramen Recipe with Tofu and Vegetables
serves 2

  • 5-6 pieces assorted tofu
  • 1 carrot, cut into sticks
  • 1/2 green pepper, sliced
  • radishes, sliced
  • cherry tomatoes
  • 2 tablespoons Korean chili flakes
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 4 cloves garlic, minced
  • 1/2 tablespoon sugar
  • 1/2 tablespoon gochujang
  • freshly ground black pepper
  • 4 cups vegetable stock
  • 1 packet instant ramen
  • sliced green onions, to finish

In a shallow pot, arrange the tofu and vegetables. In a small bowl, mix together the Korean chili flakes, mirin, soy, gochujang, sugar, garlic, and pepper. Spoon into the centre of the pot, then pour in the vegetable stock. Partially cover with the lid and bring to a boil over medium high heat, for 5 minutes.

Remove the lid and add the instant noodles. Simmer until the noodles are cooked, about 2-3 minutes. At this point, bring the pot to the middle of the table where everyone can scoop out a bit of everything they like. If you have a portable burner or induction cooker, you can make the entire dish at the table, enjoying the stew as it simmers on low.

Note: Feel free to customize and add vegetables and tofu as you wish!

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Vegetarian Chili Cobbler | Spoon Fork Bacon

I love chili so very much. It’s one of the most comforting things I think you can make. It’s the first thing that comes to mind when it’s cold outside and I’m planning dinner. So we have a new version for you that is meatless! With all the beans it’s actually really filling, and a great recipe for meatless Monday if you do that! We made this vegetarian chili into a cobbler. It’s perfect, it’s cozy, and it cooked in one skillet which is pretty nice. Stay warm!
♥ Teri

Vegetarian Chili Cobbler

Makes ~3 quarts

2 tablespoons extra virgin olive oil
1 small red onion, chopped
1 poblano pepper, stemmed, seeded and chopped
1 jalapeno, seeded and diced
2 heaping cups peeled, seeded and chopped butternut squash
1/2 head cauliflower, stemmed and cut into bite sized florets
2 garlic cloves, minced
1 tablespoon thinly sliced chives
2 teaspoons minced oregano
1 bay leaf
2 1/2 tablespoons chile powder
1 tablespoon smoked paprika
2 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juices
1/4 to 1 cup vegetable broth, as needed
1 ( 15 ounce) can black beans with liquid
1 (15) ounce) can pinto beans with liquid
Salt and pepper to taste
cornmeal drop biscuits:
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons superfine sugar
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup buttermilk
1/4 cup unsalted butter, melted and slightly cooled


1. Chili: Place a large pot over medium-high heat. Add oil to pot, followed by onion, poblano and jalapeno and saute for 3 to 4 minutes. Add butternut squash and continue to saute for an additional 3 to 4 minutes. Season with salt and pepper.
2. Add cauliflower, garlic, chives, oregano, and bay leaf and stir together. Add chile powder, paprika and cumin and continue to saute mixture for 4 to 5 minutes.
3. Stir in diced tomato with juices and lower heat to medium. Season with salt and pepper. Simmer mixture for about 15 minutes, adding 1/4 cup of broth at a time, if mixture gets too dry.
4. Stir beans into chili and simmer for 5 minutes. Remove from heat and pour into a 3 quart baking dish. Set aside. Vegetables should be tender with a slight bite to them (they will continue to soften in the oven).
5. Preheat oven to 400˚F.
6. Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.
7. Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
8. Fold buttermilk into mixture until a loose dough forms.
9. Scoop 1/3 cup sized dollops of biscuits all over the top of the chili, until fully covered leaving about 1/2 inch space between each biscuit. Brush tops of each biscuit with melted butter.
10. Bake cobbler for 15 to 20 minutes or until biscuits are golden brown and vegetables in chili are fork tender. Cool for 10 to 15 minutes before serving.

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Irène Grosjean : recettes végétales crues #2 / raw food recipes #2 [bande-annonce / trailer]

Irène Grosjean : recettes végétales crues #2 / raw food recipes #2 [bande-annonce / trailer]

Pour leur second opus de recettes en vidéo, Irène et Damien ont suivi un concept différent : vous assister de l’intérieur à un stage d’Irène. Au programme, 3 jours de stage et de recettes et des entrevues et témoignages, en tout plus de 2 heures 30 d’informations et recettes :

– Les Ustensiles De Crusine
– Lait De Tournesol
– Chips de Khalé
– Yaourt
– Jus Verts
– Faux-mage
– Oignons Caramélisés
– Crackers
– Houmous
– Pâté De Champignons
– Poivronnade
– Salade Algues Et Graines Germées
– Trilogie De Choux
– Salade Turque
– Sushis
– Pizzas

Sunshine Pad Thai (Vegetarian) – 101 Cookbooks

Pad thai is nearly always a crowd-pleaser. It’s the sort of food that’s good, even when it’s bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today’s pad thai recipe is the riff I’ve been making lately – combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Also, this typically ends up being a one-dish meal for us, and I can’t help but add a significant green component. Enter broccolini.

Sunshine Pad Thai (Vegetarian)

The Set Up

Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. Once you start cooking, things go down fast. For this recipe I have you cook the broccolini first, remove it from the pan, and then proceed with the recipe. One pan meal.

Sunshine Pad Thai (Vegetarian)

The other wild card here is in relation to the bean sprouts. Sometimes, none of the stores within walking distance of my house have them, or they are sad looking. I substitute dice celery, which I actually love – lots of crunch and flavor! Hope you enjoy!

Sunshine Pad Thai (Vegetarian)

Sunshine Pad Thai (Vegetarian)

For you turmeric lovers, you can also browse these turmeric recipes. This pad thai recipe is one of my favorite ways to incorporate the super spice, but you’ll find lots of other ideas as well. Enjoy!

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The Naked Bite by Amber Antonelli

The Naked Bite by Amber Antonelli

The Naked Bite, owned by chef Amber Antonelli, offers private and public cooking classes, as well as catering, supper clubs and personal chef services locally in the Miami, FL area as well as Austin, TX and Phoenix, AZ. Online, The Naked Bite offers recipes, health tips, and more resources for healthy living.

Our goal is to empower people to make better eating choices and to bring plant-based foods to the foreground of their diet. By focusing on local, organic, and ethical ingredients, we create vibrant and flavorful Farm-to-Table inspired meals that boost the body and the spirit!

The Naked Bite Philosophy
Food is medicine for the body, the spirit and the planet. Our approach to food creates the fabric of our lives, our families, our communities and our cultures. It can bring us together and dramatically divide us. It can heal physical and emotional ailments, as well as create them. “Eating healthy” means eating fresh, whole foods, cooked from the heart and enjoyed with loved ones. I am committed and excited to help increase the awareness that what you eat will change your life and will change the world, one NAKED bite at a time.

Visit www.thenakedbite.com for more information.

Vera’s Snowball Cookies

Vera’s Snowball Cookies

This recipe was given to us by our friend Cathy. It is her Grandma Vera’s and it is delicious. We have switched out the butter and the all-purpose flour with non-hydrogenated margarine and organic whole wheat pastry flour and Cathy loved them. You will too!

Chocolate Chip Cookies

Chocolate Chip Cookies

Sample recipe from cookery DVD ‘The Healthy Vegan’ with chef Rose Elliot.


Vegetarian Split Pea Soup – 101 Cookbooks

Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. Today’s split pea soup recipe is similar in spirit. It’s a delicious, healthy, textured soup made from an impossibly short list of ingredients. Seriously, just five! No ham hocks in this version, simply green split peas and onions cooked until tender, partially pureed, seasoned and flared out with toppings.
A Really Great Vegetarian Split Pea Soup

Like many lentil soups, this one delivers many of the same nutritional benefits – a good amount of vegetable protein and plenty of staying power. It is hearty and filling, and even better reheated later in the day. You can find dried split green peas in many natural foods stores, I picked these up in the bin section at Whole Foods Market.
A Really Great Vegetarian Split Pea Soup

Split Pea Soup: Finishing Touches

I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth. If you have scallions or toasted nuts on hand (pictured), great! Toss some on as well.

Hope you enjoy the soup, and for those of you who have never tried split peas, this might be the time to give them a go! 

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A Vegetarian Holiday Meal Guide for Winter Meals

Vegetarian Holiday Meal | @naturallyella

There is nothing quite like holiday meals. Family, food, and conversation. However, it can be a extremely stressful trying to accommodate everyone’s dietary needs. Whether you’re going with a full plant-based meal or just hoping to get a dish or two to add to the table, this vegetarian holiday meal guide is here to help.

How to plan a vegetarian holiday meal

When thinking about the meal, I like to think about a few different elements including but not limited to:

Greenery: even though salad isn’t a traditional holiday dish, it’s become one for me. I find a fresh salad can balance all the rich food that often finds it’s way to the table. The salad doesn’t have to be overly complicated either! It could be a bit of greens, a sprinkle of nuts, and a nice dressing.

Beet Salad with Broiled Feta and Sesame Sunflower Seeds
Romesco Potato Arugula Salad
Kale Risotto with Feta
Sweet Potato Salad with Butter-Hazelnut Dressing

Protein: this is important. One of the things I find lacking in most vegetarian dishes at a non-vegetarian event is the concept of protein. For meat-eaters, it’s easy but for vegetarians, it’s not always obvious. Bulk up on beans, don’t shy away from nuts/seeds, and remember even some grains, like quinoa, carry a nice bit of protein.

White Bean Masala Smothered Sweet Potatoes
Radicchio Salad with Lentils and Roasted Acorn Squash
Stuffed Delicata with Chimichurri Black Beans

Richness Balance: Going back to the idea of adding salad to the table, not everything has to be overloaded with cheese, butter, and cream. The beauty of a vegetarian holiday meal is that the vegetables can really shine.

Easy to include vegan/GF

When planning for a vegetarian holiday meal, you might need to include some vegan or gluten-free options. This shouldn’t be a huge deal! Most of the vegetarian dishes I’m listing in this post have vegan/gluten-free alternatives.

Most vegetarian-friendly dishes can make the leap to vegan with a few simple swaps. And as for gluten-free, it’s often a matter of switching grains and using a solid 1:1 gluten-free flour. I find if I’m trying to accommodate different people’s dietary needs, I go with something that is gluten-free/vegan.

A few favorite gluten-free/vegan recipes:

Harissa Roasted Carrots with White Beans
Bean Bake with Greens and Turnips
Quinoa and White Bean Risotto with Brassicas

Overhead shot of cauliflower on a sheet tray, tossed and roasted with mole sauce.

Going Non-Traditional

I think one of the biggest challenges with holiday meals is convincing family that it’s okay to switch things up! If your family has their favorites, try just adding one or two new dishes into the mix. We definitely keep the green bean casserole around but add in a couple dishes of roasted vegetables and salads. This way, everyone is happy!

You don’t need to overhaul all of the holiday dinner. Strike a balance between traditions and new ideas. If something doesn’t work out, that’s okay!

A few of my favorite non-traditional adds to the table include:

Roasted Mole Cauliflower with Chickpeas
Grilled Pear Halloumi Salad
Red Kuri Squash Curry with Chard
Potato Green Curry


Main Course

It can be all about the sides

Just go for it!

Whether you’re looking to completely overhaul your meal or just add a couple veg-friendly dishes in, just remember it doesn’t have to be hard. Keep it simple. Lead with produce. And don’t be afraid to add a new tradition into the mix!

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Vegetarian Tortilla Soup Recipe – 101 Cookbooks

This is my take on tortilla soup – a full-bodied, spicy vegetarian broth envelops a nest of baked tortilla matchsticks. Many tortilla soup recipes call for egregious amounts of shredded cheese, but I’ve found that a bit crumbled goat cheese or greek yogurt lends just the right amount of creaminess, without throwing everything entirely out of whack nutritionally. And you can take the toppings in a number of tasty directions.

Vegetarian Tortilla Soup

There are a thousand ways you can remix this recipe based on your personal preferences or what looks good at your local markets. If I’m after a one dish meal, I’ll add some grilled (or smoked) tofu, or a poached egg. If I feel I need greens as well, I’ll toss in some shredded chard or spinach. For a more typical take you might (instead) finish the soup with sliced avocado and/or cilantro, chopped white onions, and a squeeze of lime.

Vegetarian Tortilla Soup

This is clearly what happens when a tortilla soup meets a California pantry – you can either flare it out with salted yogurt, sliced avocado, and a squeeze of lime (above). Or take it in another direction altogether, and top the soup with cherry tomatoes and crumbled goat cheese (below). That being said, I’m hoping my remix will inspire you to try you own using whatever ingredients you might be inspired by. Use the broth as your base and play around from there.
Vegetarian Tortilla Soup

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