OUR VEGETARIAN BLOG
Spinach Fettuccini with Golden Chanterelles and Lacinato Kale
PREP: 20 minutes | COOK: 10 minutes | YIELD: 5 x 2-cup servings Lacinato kale, aka Tuscan kale, boasts blue-green leaves and a sweeter taste than its curly cousin. Paring this mild kale with golden chanterelles creates a dish that is as visually appealing as it is…
Kimchi Fried Rice (Kimchi Bokkeumbap)
PREP: 15 minutes | COOK: 15 minutes | YIELD: 4 x 1-cup servings This dish is a great way to use up leftover rice and odds and ends of vegetables you have in your refrigerator. Just use a combination of vegetables you already have, and be sure to cook the rice the day…
Cucumber and Watercress Tea Sandwiches
PREP: 25 minutes | COOK: 0 minutes | YIELD: 16 servings Perfect for a ladies lunch, these tea sandwiches are light enough for a lazy afternoon meal but full of healthy and satisfying ingredients. Ahhh! ½ cup (120 ml) strained low-fat Greek yogurt or Yogurt Cheese 6 oz…
Grilled Gourmet Bella Burgers
PREP: 20 minutes | COOK: 10 minutes | YIELD: 4 burgers A vegetarian classic, Portobello mushroom burgers are as hearty as their beef counterparts. In fact, I know more carnivores who love to sink their teeth into these burgers than vegetarians. P.S. The spread is a…
Roasted Spaghetti Squash with Hazelnuts and Crispy Sage
PREP: 10 minutes | COOK: 45 minutes | YIELD: 5 x 1-cup servings In my opinion, spaghetti squash is a sorely overlooked gourd. Lets change that. It is the perfect replacement for pasta noodles, making it appropriate for gluten-free Eat-Clean Diet fans everywhere….
Tex-Mex Rice
PREP: 10 minutes | COOK: 70 minutes | YIELD: 8 x ¾-cup servings This makes a great side dish for Taco Night (see ch. 5) or any time you’re craving a rice dish with a kick. It also pairs perfectly with Tex-Mex Beans for a complete meal. 2 cups (480 ml)…
Cuban Black Beans
PREP: 20 minutes + overnight soaking of beans | COOK: 1 hour 40 minutes | YIELD: 5 x 1-cup servings The black beans in this side dish not only impart a satisfying texture but they also pair perfectly with the bold Cuban spices. Onions and bell peppers add a crunch to…
Collards Southern Style
PREP: 10 minutes | COOK: 15 minutes | YIELD: 6 x 1-cup servings Collard greens they may drum up images of deep-fried Southern fare or you may be totally unfamiliar with them. Whatever the case, I urge you try them in this lightened-up recipe. Don’t worry……
Golden Brussels and Leeks
PREP: 20 minutes | COOK: 20 minutes | YIELD: 7 x ½-cup servings The definition of fast food is roasted vegetables. Chop, dress and pop in the oven. In just 20 minutes, you’ve got an elegant side that is the perfect complement to a wide variety of mains. 1 lb…
Smoked Paprika Roasted Fingerling Potatoes
PREP: 10 minutes | COOK: 25 minutes | YIELD: 8 x ¾-cup servings Roasted potatoes are a family favorite in my house. They produce a delicious smell that draws everyone to the dinner table with eager appetites. I love the smoky quality given to these potatoes by the…
Croatian Cabbage Slaw
PREP: 10 minutes active, 3 hours inactive | COOK: 0 minutes | YIELD: 6 x 1-cup servings I had this salad once at a Croatian friend,s house. I loved it so much I went home and made a huge Eat-Clean batch … and I then discovered that this salad really cleans out your…
Puttanesca Sauce
PREP: 15 minutes | COOK: 35 minutes | YIELD: 10 x ¾-cup servings The direct translation of puttanesca isn’t pleasant so I will spare you the details, but the taste of this sauce certainly is something to enjoy. Puttanesca sauce is a little spicy, a little salty…