OUR VEGETARIAN BLOG
Marinated Tofu with Edamame Stir-Fry
PREP: 30 minutes MARINATE: 30 minutes COOK: 6 minutes MAKES 4 servings • 1⁄4 cup rice vinegar • 2 tablespoons reduced-sodium soy sauce • 2 tablespoons toasted sesame oil • 1 tablespoon honey • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger • 2 cloves…
Bean-Tofu Burritos
PREP: 20 minutes STAND: 30 minutes MAKES 4 servings • 1⁄2 teaspoon finely shredded lime peel • 1⁄4 cup lime juice • 1 tablespoon canola oil • 2 cloves garlic, minced • 1 teaspoon salt-free Southwest chipotle or fiesta lime seasoning blend • 1⁄8 teaspoon salt • 1 12-…
Kung Pao Mock Chicken
START TO FINISH: 20 minutes MAKES 4 servings • 1 10-ounce package frozen cooked breaded meatless chicken-style nuggets • 1⁄4 cup pineapple juice • 1⁄4 cup light teriyaki sauce • 1 tablespoon Szechwan seasoning • 2 teaspoons cornstarch • Nonstick cooking spray • 1…
Meatless Sweet Potato Hash
START TO FINISH: 30 minutes MAKES 4 servings • 1 medium onion, halved and thinly sliced • 1 tablespoon olive oil • 1 large sweet potato, peeled and cut into 1⁄2 -inch pieces • 1 12-ounce package refrigerated or frozen uncooked ground meat substitute (soy protein),…
Hoisin Tempeh with Stir-Fry Vegetables
START TO FINISH: 25 minutes MAKES 4 servings • 2 teaspoons canola oil • 3⁄4 teaspoon grated fresh ginger • 2 cloves garlic, minced • 1 8-ounce package tempeh (fermented soybean cake), cut into 1⁄2 -inch pieces • 4 cups sliced bok choy • 1 cup julienned carrots • 1 cup…
Lentil and Veggie Tostadas
START TO FINISH: 20 minutes MAKES 4 servings • 13⁄4 cups water • 3⁄4 cup red lentils, rinsed and drained • 1⁄4 cup chopped onion • 1⁄2 teaspoon salt • 1⁄2 teaspoon ground cumin • 1 clove garlic, minced • 1 to 2 tablespoons snipped fresh cilantro • 4 tostada shells • 2…
Red Lentil Rice
PREP: 15 minutes COOK: 30 minutes STAND: 5 minutes MAKES 6 servings • 1 tablespoon olive oil • 1⁄2 cup chopped onion (1 medium) • 2 cloves garlic, minced • 1 teaspoon cumin seeds, crushed • 1⁄2 teaspoon salt • 1⁄8 teaspoon cayenne pepper • 11⁄3 cups uncooked basmati…
Tabbouleh with Edamame and Feta
PREP: 25 minutes COOK: 15 minutes MAKES 6 servings • 21⁄2 cups water • 11⁄4 cups bulgur • 1⁄4 cup lemon juice • 3 tablespoons pesto • 2 cups fresh or thawed frozen shelled sweet soybeans (edamame) • 2 cups cherry tomatoes, cut up • 1⁄3 cup crumbled reduced-fat feta…
Summer Spelt Medley
PREP: 20 minutes COOK: 1 hour CHILL: 1 to 24 hours MAKES 8 servings • 11⁄2 cups uncooked spelt • 1 cup chopped red sweet pepper (1 medium) • 1 cup chopped, seeded cucumber • 1⁄2 cup shredded carrot • 1⁄4 cup sliced green onions (2) • 2⁄3 cup mayonnaise or salad…
Wheat Berry Salad with Dried Apricots
PREP: 15 minutes COOK: 45 minutes COOL: 1 hour CHILL: overnight MAKES 8 servings • 3 cups water • 1 cup uncooked wheat berries, rinsed and drained • 1⁄8 teaspoon salt • 1 15-ounce can garbanzo beans (chickpea), rinsed and drained • 1 cup thinly sliced fresh snow peas…
Polenta
PREP: 15 minutes COOK: 25 minutes MAKES 6 servings • 21⁄2 cups water • 1 cup coarse-ground yellow cornmeal • 1 cup cold water • 1 teaspoon salt 1. In a medium saucepan bring the 21⁄2 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, the 1 cup…
Southwestern Quinoa-Stuffed Acorn Squash
PREP: 25 minutes BAKE: 60 minutes OVEN: 350°F MAKES 4 servings • 2 small acorn squash (about 11⁄2 pounds each) • 1 cup water • 1⁄2 cup uncooked quinoa, rinsed and drained • 1 teaspoon ground cumin • 1⁄2 teaspoon salt • 1 ear fresh sweet corn, kernels cut from cob, or…