OUR VEGETARIAN BLOG
Barley pilaf with white beans and broccoli
serves 4 Barley is a delicious, nutty, and often overlooked grain. Be sure to get quick-cooking pearl barley for this recipe, since regular barley takes much longer to cook. 2 tablespoons extra-virgin olive oil ½ cup chopped onions 1½ cups vegetable broth (page 15) or…
Grilled garden sandwiches
serves 4 Here are some quick ones for the grill. Use a mesh or perforated basket to prevent the vegetables from falling through the grill. If you don’t have a grill, you can broil the vegetables or sear them in a skillet. Serve on toasted hard rolls. 1 large red…
Artichoke-hummus wraps with spinach tortillas
serves 4 Hummus wraps are an ideal fast-food lunch idea, made even faster when you have some rich, creamy hummus on hand. Make your own or choose from the wide variety of hummus flavors available in supermarkets. If spinach tortillas are unavailable, regular flour…
California club sandwiches
serves 2 Buttery avocado and tempeh bacon put a new spin on the old-fashioned club sandwich. A juicy ripe tomato and good bread make it even better. 1 tablespoon extra-virgin olive oil 8 slices tempeh bacon 4 slices whole grain bread 2 tablespoons soy mayonnaise 2…
Potato “dosadillas”
serves 2 to 4 Southern India meets Mexico in this dosa-quesadilla hybrid I created one day when I was craving the fabulous dosas made at my local Indian restaurant. Using what I had on hand, I came amazingly close to the flavor of authentic dosas with a minimum of…
Oyster mushroom po’boys
serves 2 Oyster mushrooms stand in for the traditional oysters in this popular Louisiana sandwich. If panko bread crumbs are unavailable, regular dried bread crumbs may be used. 8 ounces oyster mushrooms, trimmed and cut into bite-sized pieces 3 tablespoons…
Oh-so-sloppy joes
serves 4 Frozen veggie burger crumbles make great and superquick sloppy joes. If unavailable, chop up a package of thawed frozen veggie burgers. 1 tablespoon extra-virgin olive oil ¼ cup chopped onion 1 (12-ounce) package frozen vegetarian burger crumbles 1 (4-ounce)…
Mediterranean muffuletta sandwich
serves 4 Thinly sliced pan-seared portobello mushrooms replace the traditional meat in this delicious interpretation of the classic New Orleans sandwich. ¼ cup extra-virgin olive oil, plus additional for drizzling 3 large portobello mushroom caps, cut into ¼-inch…
Curried tofu “egg salad” pitas
serves 4 Tofu performs remarkably well standing in for eggs in these protein-rich, cholesterol-free sandwiches. I especially like it stuffed in pitas, but you can serve it on rolls, in wraps, or on any bread you prefer. 1 pound extra-firm tofu, drained and crumbled ½…
Avocado salad wraps
serves 2 These wraps are like having your salad in a sandwich—fun to eat and pretty, too, especially if you use colorful spinach or tomato tortillas. Regular flour tortillas may be used if the vegetable tortillas are unavailable. 2 ripe Hass avocados, halved and…
Waldorf-inspired coleslaw
serves 4 to 6 Crisp apples and crunchy walnuts are just two of the taste treats in this luscious slaw inspired by the classic Waldorf salad. 1 cup raw cashews ½ cup apple juice 2 tablespoons freshly squeezed lemon juice ½ teaspoon sugar ¼ teaspoon salt 2 apples,…
Warm potato salad with cherry tomatoes and fresh basil
serves 4 Look for the smallest red potatoes you can find, sometimes called B reds or creamer potatoes. If larger potatoes are used, you will need to cut them into smaller pieces so that they will cook quickly. 1½ pounds very small red potatoes, halved or quartered ½…