by Admin | Dec 18, 2020 | Tofu
Ground almonds and eggs hold these veggie-laced alternatives to traditional meatballs together. For appetizer-size meatballs, shape into 30 smaller rounds instead of 12, and bake 15 to 20 minutes.YIELD: SERVES 4MEATBALLS4 cups broccoli florets (1 large head)1 cup raw...
by Admin | Dec 17, 2020 | Tofu
If you can’t find large seitan slabs for cutlets, simply use smaller pieces: dust them in flour, sauté, then add to sauce before serving.YIELD: SERVES 21 8-oz. pkg. seitan, drained and halved into 2 thin cutlets1 Tbs. unbleached flour1 Tbs. olive oil¼ lb. mushrooms,...
by Admin | Dec 16, 2020 | Whole Grains, Rice, and Pasta
Tiny whole grains such as bulgur, quinoa, and millet pair well with fresh fruit in salads because they soak up all the sweet juices. Cannellini beans add a creamy texture and make the salad filling enough to be served as a main course.YIELD: SERVES 4½ cup bulgur...
by Admin | Dec 15, 2020 | Whole Grains, Rice, and Pasta
This recipe calls for pearled farro, which cooks much faster than whole regular farro, and it doesn’t require soaking before it is prepared.YIELD: SERVES 6FARRO1 Tbs. olive oil1 medium carrot, cut in half1 celery rib, cut in half½ small onion1¼ cups pearled farro4...
by Admin | Dec 14, 2020 | Whole Grains, Rice, and Pasta
Whole grains make great fillings for vegetables like these hearty stuffed eggplant halves. Millet freezes well, too, so you might want to double or triple the recipe and freeze the extras for fast, filling weeknight meals.YIELD: SERVES 4EGGPLANT2 eggplants, halved...
