OUR VEGETARIAN BLOG
Pear-Ginger Pancakes
START TO FINISH: 30 minutes MAKES 4 servings 1⁄2 cup all-purpose flour 1⁄2 cup whole wheat flour 1 tablespoon packed brown sugar 2 teaspoons baking powder 1⁄4 teaspoon ground ginger 1⁄8 teaspoon salt 3⁄4 cup fat-free milk 1⁄4 cup refrigerated or frozen egg product,…
Breakfast Pita Pizza
PREP: 20 minutes BAKE: 8 minutes OVEN: 375°F MAKES 2 servings 1⁄2 cup sliced fresh mushrooms 1⁄2 cup chopped red or green sweet pepper (1 small) 1 teaspoon olive oil 3 ounces firm tub-style tofu (fresh bean curd), drained and crumbled (about 1⁄2 cup) 2 tablespoons…
Poblano-Tofu Scramble
START TO FINISH: 35 minutes MAKES 4 servings 1 16- to 18-ounce package extra-firm tub-style tofu (fresh bean curd) 1 tablespoon olive oil 1 to 2 fresh poblano chile peppers, seeded and chopped* 1⁄2 cup chopped onion (1 medium) 2 cloves garlic, minced 1 teaspoon chili…
Basic Crepes
PREP: 15 minutes STAND: 30 minutes COOK: 3 minutes per crepe MAKES 8 crepes 2 eggs 2⁄3 cup water 1⁄2 cup light or fat-free milk 1 tablespoon olive oil 11⁄2 teaspoons snipped fresh parsley, basil, and/or thyme 1⁄4 teaspoon kosher salt 1⁄8 teaspoon freshly ground black…
Super Breakfast Burritos
START TO FINISH: 30 minutes MAKES 6 servings 2 teaspoons olive oil 2 medium fresh poblano chile peppers, seeded and chopped* 3⁄4 cup canned black beans, rinsed and drained 3⁄4 cup frozen corn, thawed 1⁄3 cup tomato salsa or green salsa 1⁄2 teaspoon ground cumin 1⁄2…
Mushroom and Herb Pizza
PREP: 35 minutes BAKE: 12 minutes OVEN: 425°F MAKES 8 servings Nonstick cooking spray 1 16-ounce loaf frozen honey-wheat bread dough, thawed 6 eggs 1⁄3 cup fat-free milk 1 tablespoon olive oil 3 cups sliced fresh mushrooms (such as stemmed shiitake, cremini, and/or…
Huevos Rancheros Breakfast Nachos
START TO FINISH: 30 minutes MAKES 4 servings 41⁄2 cups baked tortilla chips (3 ounces) 1⁄4 teaspoon cumin seeds 1⁄2 cup canned black beans, rinsed and drained 1⁄2 cup salsa 2 eggs 3 egg whites 3 tablespoons fat-free milk 1⁄8 teaspoon ground black pepper Nonstick…
Huevos Rancheros
START TO FINISH: 40 minutes MAKES 4 servings 3 tablespoons olive oil or vegetable oil 5 6-inch corn tortillas 1⁄2 cup chopped onion (1 medium) 2 cloves garlic, minced 1 14.5-ounce can tomatoes, drained and cut up 1 to 2 chipotle peppers in adobo sauce, chopped,* or…
Tomato, Spinach, and Feta Strata
PREP: 30 minutes CHILL: 4 to 24 hours BAKE: 70 minutes STAND: 10 minutes OVEN: 325°F MAKES 6 servings 4 cups whole grain bread cubes 1 pound fresh asparagus, trimmed and cut into 1-inch pieces (about 21⁄2 cups) 1 cup chopped onion (1 large) 2 cups fresh baby spinach 6…
Fennel and Asparagus Pie
PREP: 25 minutes BAKE: 42 minutes STAND: 10 minutes OVEN: 425ºF/375ºF MAKES 6 servings 1⁄2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust 1 medium fennel bulb 1 pound fresh asparagus, trimmed and cut into 1-inch pieces (about 21⁄2 cups) 1⁄2 cup…
Mushroom, Asparagus, and Tofu Quiches
PREP: 25 minutes BAKE: 20 minutes OVEN: 350°F MAKES 6 servings 1 12.3-ounce package light firm silken-style tofu (fresh bean curd) 1⁄2 cup refrigerated or frozen egg product, thawed, or 2 eggs 3⁄4 cup finely shredded cheddar-flavor soy cheese (3 ounces) 2 tablespoons…
Mock Cheese Soufflé
PREP: 15 minutes CHILL: 2 to 24 hours BAKE: 45 minutes OVEN: 350°F MAKES 6 servings 6 cups white bread cubes 11⁄2 cups shredded sharp cheddar cheese or Monterey Jack cheese with jalapeño peppers (6 ounces) 4 eggs, lightly beaten 11⁄2 cups milk 2 teaspoons…