OUR VEGETARIAN BLOG
GOJI BERRY SUNRISE SMOOTHIE
This island-inspired smoothie is made with coconut milk and loaded with fruit for a flavor reminiscent of a favorite tropical beverage. Goji berries add antioxidants and a lovely peach blush. If you can’t find goji berries, substitute ¼ cup fresh or frozen raspberries…
FRUIT FORWARD YOGURT SMOOTHIE
If you’re constantly crunched for time in the morning, this is the smoothie for you. Simply pack the frozen fruit into individual servings in resealable plastic bags, pull one out of the freezer in the morning, blend the contents with the other ingredients, and you’re…
CHIA BIRCHER MUESLI
As simple as combining a few ingredients in a bowl and refrigerating overnight, Bircher muesli is the go-to choice for a nutritious, quick-and-delicious breakfast. YIELD: SERVES 2 ¾ cup regular rolled oats ¾ cup almond milk, plus more for serving ⅓ cup freshly…
BREAKFAST TACOS WITH CHEESY SCRAMBLED TOFU
Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp seeds. YIELD: SERVES 6 1 14-oz. pkg. superfirm tofu, drained 2 Tbs. tahini paste ½ cup nutritional yeast 1½ tsp. onion powder 1…
BLUEBERRY PIE SMOOTHIE
Flaxseeds and oats add thickness and extra fiber to this super-satisfying, calcium-packed smoothie. Beets lend it a deep-purple color, plus iron and antioxidants. If you don’t have cooked beets on hand, you can skip them—the smoothie’s flavor won’t suffer. YIELD:…
BERRY GREEN SMOOTHIE
Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to a lightly sweet fruit smoothie. Feel free to substitute your favorite fruit for the blueberries. YIELD: SERVES 1 4 cups baby spinach leaves ½ cup low-fat milk or plain nondairy…
BAKED OATMEAL WITH BLUEBERRIES, ALMONDS & COCONUT MILK
With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this baked oatmeal is hearty and comforting. Serve warm or at room temperature. YIELD: SERVES 8 1 large egg 2 cups light coconut milk, whisked, if necessary 2 Tbs. honey, plus…
ARUGULA-RICOTTA OMELET FOR ONE
Here’s an easy breakfast or brunch option that can be made with ingredients straight from the fridge. The recipe serves one, but can easily be quadrupled and made in a large skillet to serve four people. YIELD: SERVES 1 1 egg plus 2 egg whites, or 2 whole eggs 1 small…
Sautéed cabbage and onions with veggie sausage links
serves 4 Preshredded cabbage cuts down on the prep time for this hearty dish that can be enjoyed in a number of ways. Serve with crusty bread and a side of applesauce, or add some cooked pasta to the skillet after the cabbage is cooked for a hearty one-dish meal….
Pretty quick pinto picadillo
serves 4 Don’t be put off by the long list of ingredients in this variation of the classic Mexican dish. Just a few require chopping, and some of those can be bought already cut if you prefer. You can also make this recipe with leftover rice if you have it. For a…
Sautéed seitan with green peas and mushrooms
serves 4 For the quickest prep, pick up a package of presliced mushrooms in the produce section, or procure some from the salad bar. Serve this sauté over brown rice or noodles. For a richer sauce, add some mushroom gravy, store-bought or homemade (page 16). ½ cup…
Stir-fried tofu and vegetable teriyaki
serves 4 Some supermarkets carry fresh bagged stir-fry vegetables that can cut down on prep time. Another quick but fresh way to go is grabbing some fresh cut veggies at the supermarket salad bar. Frozen stir-fry vegetables are yet another option. 2 tablespoons canola…