OUR VEGETARIAN BLOG
Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper
PREP: 30 minutes BAKE: 20 minutes OVEN: 400ºF MAKES 2 servings • 2 medium zucchini (about 8 ounces each) • 1 teaspoon olive oil • 1 fresh poblano chile pepper, seeded and finely chopped* • 1⁄4 cup finely chopped onion • 2 cloves garlic, minced • 1⁄2 cup fresh or…
Spicy Vegetable Fried Rice
START TO FINISH: 30 minutes MAKES 4 servings • 4 eggs • 2 tablespoons water • Nonstick cooking spray • 1 tablespoon olive oil • 1 tablespoon finely chopped fresh ginger • 2 cloves garlic, minced • 2 cups chopped Chinese cabbage • 1 cup coarsely shredded carrot • 1 cup…
Spaghetti Squash with Chunky Tomato Sauce
PREP: 25 minutes COOK: 15 minutes MAKES 4 servings • 1 tablespoon olive oil • 1 cup coarsely chopped zucchini • 2⁄3 cup chopped onion • 1⁄2 cup shredded carrot • 2 cloves garlic, minced • 1 14.5-ounce can diced tomatoes, undrained • 1 8-ounce can tomato sauce • 2…
Portobello Curry with Green Rice
PREP: 30 minutes COOK: 15 minutes MAKES 4 servings • 2 cups water • 1 cup uncooked basmati rice or long grain rice • 1⁄2 teaspoon salt • 1 cup unsweetened coconut milk • 1⁄2 cup snipped fresh cilantro • 4 teaspoons grated fresh ginger • 2 cloves garlic, minced • 1…
Veggie-Stuffed Portobello Mushrooms
PREP: 25 minutes BAKE: 17 minutes OVEN: 425°F MAKES 4 servings • 1 small yellow sweet pepper, seeded and cut into bite- size strips • 1 small red onion, chopped • 1 medium zucchini, coarsely shredded • 1 carrot, coarsely shredded • 1 stalk celery, thinly sliced • 2…
Spinach-Pea Risotto
PREP: 10 minutes COOK: 30 minutes MAKES 6 servings • 2 cloves garlic, minced • 2 tablespoons olive oil • 1 cup uncooked Arborio rice • 1⁄2 cup thinly sliced carrot • 2 14-ounce cans vegetable broth (31⁄2 cups) • 2 cups fresh spinach leaves, coarsely chopped • 1 cup…
Veggie Risotto Cakes with Horseradish Sour Cream
PREP: 30 minutes COOK: 16 minutes OVEN: 300°F MAKES 6 to 8 servings • 1⁄2 recipe Vegetable Risotto • 1⁄2 cup grated Parmesan cheese • 2 tablespoons snipped fresh Italian (flat-leaf) parsley • 1 cup all-purpose flour • 2 eggs, lightly beaten • 1 cup fine dry bread…
Vegetable Risotto
PREP: 30 minutes COOK: 30 minutes MAKES 4 servings • 7 cups chicken-flavor vegetable broth • 2 cups uncooked Arborio rice or long grain rice • 1 cup water • 1 teaspoon paprika • 21⁄2 cups cubed and peeled butternut squash (1 pound) • 13⁄4 cups chopped and peeled…
Asparagus-Leek Risotto
PREP: 20 minutes ROAST: 10 minutes COOK: 30 minutes OVEN: 450°F MAKES 4 servings • 12 ounces asparagus spears • 2 tablespoons olive oil • Salt • Ground black pepper • 21⁄2 cups chicken-flavored vegetable broth • 1⁄2 cup white wine or chicken-flavor vegetable broth •…
Meatless Tacos
PREP: 10 minutes COOK: 35 minutes MAKES 8 servings • 1⁄2 cup water • 1⁄4 cup dry lentils, rinsed and drained • 1⁄4 cup chopped onion • 8 taco shells • 1 8-ounce can tomato sauce • 1⁄2 of a 1.125-ounce envelope (5 teaspoons) taco seasoning mix • 8 ounces firm or…
Sesame-Orange Tofu
START TO FINISH: 30 minutes MAKES 4 servings • 1⁄4 cup finely chopped peanuts • 1 tablespoon sesame seeds • 1 teaspoon grated fresh ginger or 1⁄2 teaspoon ground ginger • 1⁄8 teaspoon crushed red pepper • 1 12-ounce package firm or extra-firm tub-style tofu (fresh…
Meatless Citrus-Corn Tacos
START TO FINISH: 30 minutes MAKES 4 servings • 1⁄2 cup orange juice • 1⁄4 cup snipped fresh cilantro • 1 teaspoon finely shredded lime peel • 2 tablespoons lime juice • 1 medium fresh jalapeño chile pepper, seeded and finely chopped* • 3 cloves garlic, minced • 11⁄2…