OUR VEGETARIAN BLOG
FARMERS’ MARKET CHOWDER
While corn and leeks are essential in this summery chowder, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in colorful yellow wax or purple beans with the green beans or use basil instead…
CURRIED RED LENTIL SOUP WITH LEMON
This deliciously easy soup is even better the second day, after the spices have had more time to mingle. YIELD: SERVES 6 2 cups red lentils, sorted, rinsed, and drained 1 qt. low-sodium vegetable broth 1 large onion, finely chopped (2 cups) 4 celery stalks, finely…
CHIPOTLE CHILI NON-CARNE
Spicy, smoky chipotle chile powder is added to this classic bean chili recipe for a richly flavored stew that’s ready in just a half an hour. To make the chili milder, omit the chipotle powder and reduce the chili powder to 2 teaspoons. YIELD: SERVES 6 1 tsp. olive…
CHICKPEA MINESTRONE
Mashed and whole chickpeas give an Italian-grandma-inspired soup a hearty dose of protein and fiber. Once you get the hang of making it, you can mix things up with extra vegetables and dress the soup up with Parmesan cheese or a drizzle of good olive oil. YIELD:…
WARM POTATO SALAD WITH TEMPEH BACON CRUMBLES
Tempeh bacon crumbles turn a carb-heavy potato salad into a more balanced side dish offering, and add great flavor. Be careful when using Liquid Smoke to flavor the tempeh as using more than the recommended amount may yield an overly smoky flavor. YIELD: SERVES 12…
TATSOI, MIZUNA & EDAMAME SALAD WITH SESAME DRESSING
This salad calls for tatsoi and mizuna, two specialty Japanese greens that complement the flavors in the dressing. Shredded Napa cabbage and watercress will also work and are easier to find in supermarkets. YIELD: SERVES 4 SESAME DRESSING 3 Tbs. roasted sesame oil 2…
MATCHSTICK VEGETABLE & TOFU SALAD
In this Asian-style tossed salad, the vegetable matchsticks have a satisfying crunch that plays off the greens, nuts, seeds and tofu. You can also use the dressing on any tossed salad you make. YIELD: SERVES 4 DRESSING 3 Tbs. low-sodium soy sauce 3 Tbs. rice vinegar 2…
HONEY-MUSTARD BROCCOLI SALAD
In this protein and fiber rich salad beluga (black) lentils are soaked overnight to shorten cooking time and enhance digestibility. YIELD: SERVES 4 SALAD ½ cup black beluga lentils, rinsed and soaked 8 hours or overnight 1 head broccoli, cut into florets (4 cups) 1…
GRILL-ROASTED VEGETABLE SALAD
Make this your go-to salad for summer entertaining. Quinoa is sprinkled over top as a protein-enhancing garnish that adds textural interest. The vegetables can be roasted under the broiler if you don’t have an outdoor grill. YIELD: SERVES 4 2 large red bell peppers 2…
GRATED BEET SALAD WITH JICAMA & TOASTED PUMPKIN SEEDS
Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber….
CHOPPED BLACK BEAN–AVOCADO SALAD
Talk about easy! This hearty salad with southwestern flair comes together in minutes. It makes a great take-along lunch that can be made the night before. YIELD: SERVES 4 2 Tbs. lemon juice 1 Tbs. whole-grain mustard 2 Tbs. olive oil 1 cup cooked black beans 1 cup…
CHICKPEA, ARTICHOKE HEART & TOMATO SALAD
In this Asian-style tossed salad, the vegetable matchsticks have a satisfying crunch that plays off the greens, nuts, seeds and tofu. You can also use the dressing on any tossed salad you make. YIELD: SERVES 4 DRESSING 3 Tbs. low-sodium soy sauce 3 Tbs. rice vinegar 2…