OUR VEGETARIAN BLOG
Green Pea Risotto with Fresh Pea shoots
PREP: 10 minutes | COOK: 50 minutes | YIELD: 4 x ¾-cup servings Risotto is a true gourmet meal. Luckily, this recipe doesn’t require you to have the abilities of a master chef just excellent stirring skills (and maybe a bit of patience). 1¼ cups (300 ml) frozen…
Israeli Couscous and Chickpeas with eggplant red peppers
PREP: 20 minutes + overnight soaking of chickpeas | COOK: 1 hour | YIELD: 9 x 1-cup servings Couscous is made of wheat flour, meaning it can cause tummy upset if you are gluten intolerant or suffer from celiac disease. If not, whip up this dish for a fabulous balance…
Green Pea Risotto with Freash Pea Shoots
PREP: 10 minutes | COOK: 50 minutes | YIELD: 4 x ¾-cup servings Risotto is a true gourmet meal. Luckily, this recipe doesn’t require you to have the abilities of a master chef just excellent stirring skills (and maybe a bit of patience). 1¼ cups (300 ml) frozen…
Miso Udon Noodle Bowl with Roasted Sweet Potato Tofu Sea vegetables
PREP: 15 minutes | COOK: 30 minutes | YIELD: 5 servings Noodle bowls are perfect for bringing a variety of different tastes together in one easy-to-prepare dish. Best of all, the sea vegetables provide tons of vitamins and minerals that work hard to nourish our bodies…
Lebanese Spinach Triangles
PREP: 30 minutes | COOK: 15 minutes | YIELD: 10 triangles Middle Eastern cuisine provides some of the most delicious vegetarian options I have ever tasted. These fatayer are typically enjoyed as a meat pie, but the spinach version is tastier and healthier. The spices…
Butternut Squash, Portobello Mushroom , Caramelized Onion And Hazelnut Pizza
PREP: 60 minutes | COOK: 15-20 minutes | YIELD: 8 slices These may seem like unlikely toppings for a pizza, but the combination is pure heaven, and it will make you feel like you’re eating something truly gourmet. 1½ lbs (680 g) whole wheat pizza dough (store…
Chana Dal with Caramelized Onions and Coconut
PREP: 10 minutes | COOK: 60 minutes | YIELD: 5 x 1-cup servings Chana dal and the chickpea are very similar legumes, but the chana is smaller, sweeter and has a much lower glycemic index. If you’re in a pinch, you can substitute chickpeas for the chana dal in…
Beluga Lentils with Porcini Mushrooms , Asparagus , and a SUNNY EGG
PREP: 15 minutes | COOK: 25 minutes | YIELD: 4 servings Don’t be afraid of the unique ingredients used in this recipe! You can use beluga lentils and porcini mushrooms in so many other recipes that I’m sure any extras won’t go to waste. Or you could…
Tofu, Broccoli and Mashroom Fajitas
PREP: 30 minutes | COOK: 30 minutes | YIELD: 8 fajitas As you’re probably well aware, tofu has the habit of taking on the flavors of whatever it is cooked with. In this quick and easy dish, the spices give the tofu a fajita-worthy kick that will definitely keep…
Mexican Pepper and Black Chickpea Stoup
PREP: 15 minutes + overnight soaking of chickpeas | COOK: 26 minutes | YIELD: 6 x 1½-cup servings Are you wondering what a stoup is? It’s a combination of a soup and stew and that’s just what this spicy Mexican dish is. Heartier than a soup, but not as…
Roasted Red Pepper Minestrone Soup
PREP: 30 minutes | COOK: 40 minutes | YIELD: 10 x 1½-cup servings If there is one soup my family would reach for more than any other, this would be it! My kids, who are all in their 20 s, still love the pasta shapes that make an appearance, but they also appreciate…
The Soup-er Cleanse
PREP: 15 minutes | COOK: 13-18 minutes | YIELD: 6 x 1-cup servings Need we say more? Full of nutrition and effective at cleansing out your digestive tract, this is a soup-er star recipe full of your favorite flavors. 1 Tbsp (15 ml) extra virgin olive oil ½ medium…