OUR VEGETARIAN BLOG
LEMONY ASPARAGUS WITH SAFFRON RICE
With fresh mint and lemon zest accenting asparagus spears, this stir-fry captures the brightness of spring. If you can’t find toasted sliced almonds, toast your own for 3 to 5 minutes in a 300°F oven. The nutritional analysis was made for white rice (shown in the…
LATE SUMMER SUCCOTASH
What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar. YIELD: SERVES 62 cups shelled lima beans or 1 10-oz….
GINGER-GARLIC MARINATED ASPARAGUS
Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.YIELD: SERVES 43 lb. fresh asparagus, trimmed⅓ cup low-sodium soy sauce or tamari⅓ cup rice vinegar3 Tbs. vegetable oil3 cloves garlic, minced (1 Tbs.)2 Tbs….
EGGPLANT PARMESAN WITH CREAMED SPINACH
Colorful creamed spinach replaces some of the ooey-gooey factor of the excess cheese that usually goes on top of this Italian classic. YIELD: SERVES 4½ cup all-purpose flour½ cup panko breadcrumbs, divided½ cup grated Parmesan cheese1 large egg4 ¾-inch-thick…
CAULIFLOWER KITCHARI
Kitchari is an Ayurvedic dish of seasoned mung beans and rice cooked over low heat until they have a porridge-like consistency. The resulting entrée is comforting and nourishing.YIELD: SERVES 42 Tbs. plus 1½ tsp. ghee (clarified butter) divided½ tsp. minced fresh…
BRAISED LEBANESE EGGPLANT WITH CHICKPEAS
Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don’t overwhelm the eggplant. YIELD: SERVES 62 Tbs. olive oil1 large onion, diced (1½ cups)6 medium Japanese…
BRAISED LACINATO KALE
Cavolo nero, dinosaur, Tuscan, and lacinato are all names given to a long, leafy, crinkly kale variety. Serve this light vegetable dish on its own or add to grains or pasta. YIELD: SERVES 43 Tbs. olive oil1 medium onion, thinly sliced (1⅓ cups)3 small carrots, diced…
ARTICHOKES STUFFED WITH ARUGULA PESTO
Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls. Extra pesto can be served on the side or…
ARTICHOKE-POTATO MEDLEY
Adding artichokes to potatoes helps boost this medley’s fiber and nutrient content. For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress. YIELD: SERVES 6 1 lb. small red potatoes, quartered2 10-oz. boxes frozen artichoke…
SWEET POTATO & EGG STACKS
One frying pan is all you need to make these spice-laced alternatives to eggs Benedict. YIELD: SERVES 4 1 sweet potato, peeled and shredded5 large eggs, divided¼ tsp. ground coriander, divided¼ tsp. ground cumin, divided5 Tbs. vegetable oil, divided1 cup crushed…
SUMMER’S BOUNTY VEGETABLE TARTLETS
This rustic dough is made with cream cheese and masa harina, which help boost the protein and nutrients in the individual crusts. The masa harina also gives the crusts a delectable flavor of corn tortillas, which highlights flavors of peak-season summer…
RICOTTA-BASIL STUFFED TOMATOES
Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.YIELD: SERVES 48 large beefsteak tomatoes2 large eggs1 cup low-fat ricotta cheese¼ cup finely chopped red onion¼ cup chopped fresh basil2 Tbs. plus 4 tsp. grated…