With so many of us trying to cut back on sugar, why not go savory with oatmeal. Oatmeal does not always have to be covered with brown sugar or maple syrup and like other whole grains, it works well on the savory side. Here it’s cooked with a vegetable broth and served with hummus or…
Category: Meatless Meals
Eggplant “Meat”balls over Zucchini Noodles
Meatballs are a perfect little package of protein but not all meatballs have to be “meat”balls. For a vegetarian twist, swap the meat for lentils, mushrooms, bulgur or as in this recipe, eggplant. Eggplant has a texture that works well as a meat substitute and the addition of beans helps to boost the fiber and…
Curried Chickpea Pita Pockets
Sandwiches can be fast, easy and excellent for “on-the-go” meals but not all sandwiches are created equal. Using whole grain pita bread and filling the pockets with delicious, plant-forward ingredients is a satisfying, “better for you meal” with very little fuss.
Elevated Marinara
I’ve made many tomato-based sauces over the years but this is hands down the best marinara I’ve ever made. This recipe, which I adapted from Cookinglight.com, makes a rich, intense killer sauce. The difference is that it’s baked in the oven rather than simmered over the stove. Full disclosure, I did use my husband’s award…
White Pizza with Goat Cheese, Truffled Mushrooms and Cauliflower Crust
Love pizza but hate the carbs, using cauliflower for the crust does triple nutrient duty by adding cancer-fighting phytonutrients and fiber while keeping carbohydrates low. Topping the pizza with flavor-forward ingredients like sauteed mushrooms, goat cheese, imported Swiss cheese and a drizzle of truffle oil allows this pizza to stand-up to any regular crusted pie….
Mediterranean Quinoa Egg Cups
Here’s a protein-rich, savory breakfast or a fast, “grab and go” snack, lunch or dinner. These quinoa egg cups are fast, easy and delicious in one cute little package.
Vegetarian Quinoa Chili
Chili is one of my favorite one pot meals. It feeds a crowd and there’s an endless selection of recipes to choose from. I typically make a turkey chili (I’ll post the recipe in a later post) but whenever I come across a vegetarian option, I have to give it a try. I like this…
Spicy Gluten-free Peanut Noodles with Tofu and Veggies
I like this dish because it’s a perfect balance of spicy, tart, creamy and crunchy. It’s easy enough to make on a weeknight and there will be plenty leftover for lunches and dinners later in the week. You can use any type of gluten-free pasta; soba, bean, quinoa or brown rice or use regular whole…
Mushroom Barley Soup (perfect for a meatless Monday)
I hope you enjoy this heart warming and heart healthy mushroom barley soup. It’s a vegetarian soup that satisfies like a beef stew. The meaty texture of the mushrooms, chewiness of the barley and richness of the broth will convince any meat lover to go meatless, at least once this week.
Sun-Kissed Cherry Tomato Sauce
I mentioned in my bio that I’m a recipe reading, cooking obsessed nerd and that even my vacations are centered around food and cooking. Well, a few years ago we were traveling in Italy and the first thing I did was enroll my daughter and I in a cooking class. We learned some new techniques…
A 3 Minute Salad from the Salad Bar in the Fridge
It’s a busy morning and I’m rushing to get to work. With salad bar ingredients already prepped in the refrigerator, it took me 3 minutes to assemble a salad (I timed myself). I added chopped kale mix, garbanzo beans, beets, cucumbers, yellow peppers, hard-boiled egg, a rectangle of baked tofu, a small handful of chopped…
Meatless Monday with Gnocchi, Swiss Chard and White Beans
Here’s a delicious, nutrient-packed recipe from Eating Well Magazine that can fit into even the busiest of schedules.The protein comes from the beans which work well with the gnocchi and Swiss chard. For extra flavor, I added some jarred pesto from Costco because it’s always in my fridge. I used frozen gnocchi instead of fresh so…