Posts Tagged ‘vegetarian’
Creamy Blended Corn Soup Minus the Dairy by Liz Rueven
Next time you have a pile of corn cobs that have been nibbled ‘til the finish, make this soup stock and use leftover corn to make an easy, creamy, dairy-free soup. Have a pile of cobs but not ready to make soup? Freeze them and make stock when you’re ready. Use the stock for corn…
Read MoreZucchini Parmesan Crisps by Liz Rueven
When zucchini is over-running your garden and the farmers’ markets, consider these crunchy snacks that will hook everyone at your next summer gathering. They are great as backyard munchies or an easy side dish. Prep time: 15 minutes, plus 25-35 minutes to bake Servings: 4 as a snack Ingredients • 2 medium zucchini, washed and…
Read MoreEscarole, Kale, White Bean, and Tomato Lasagna by Alison Milwe-Grace
Prep time: 50 minutes, plus 40 minutes cooking time Serves 8 Ingredients 1 tablespoon extra-virgin olive oil 1 pound cremini mushrooms, trimmed and sliced 7 cloves garlic, diced kosher salt and ground black pepper 1 large bunch kale (stems and center ribs removed, roughly chopped) 1 large head escarole (trimmed and roughly chopped) 2 cans…
Read MoreWinter Squash Stuffed with Vegan Quiche
Serves 4-8 Prep time: 1 hour This dish is perfect throughout autumn when squash is sweet and ever-present at our farmers’ market. It makes a lovely main dish for the vegetarians and vegans at your Thanksgiving table, too. Recipe courtesy of Carissa Hvizdo, The Stand. Ingredients: 2 winter squash of any type 3 summer squash,…
Read MoreAutumn Vegetable Soup by Liz Rueven
Serves 10-12 Prep time: 1 hour This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage of late fall’s sweet greens. The addition of your favorite beans makes this a filling entree on a cool evening. Like most soups, this one is better if made in advance. Be sure to pick…
Read MoreStuffed Round Zucchini by Elise Meyer
Serves 8 Ingredients: • 4 round zucchini (size of 8-ball) • olive oil • salt and pepper • 2 red onions • 2 peppers of your choice • 4 cloves garlic • fresh herbs as desired (parsley, basil, oregano) • 1 large leek or a couple of scallions • 1 cup sliced mushrooms (optional) •…
Read MoreShakshuka by Liz Rueven
This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you can add or subtract ingredients as you like. Ingredients: • 3 tablespoons olive oil • 1 onion, chopped • 3 cloves garlic, chopped • 1…
Read MoreAsparagus with Miso Lemon Dressing by Sue Smith
Prep time: 10 minutes Serves 2 1 bunch asparagus ¼ cup water 1 garlic clove, minced 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice ½ tablespoon sweet brown rice miso 2 tablespoons sliced almonds Directions: 1. To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-sized pieces. 2. In…
Read MoreQuinoa Tabouleh with Parsley and Mint by Sue Smith
Quinoa Tabouleh with Parsley and Mint Prep time: 15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine sea salt • 1 clove garlic, peeled and cut in half • 2 cups cooked quinoa • 1 cucumber, skin on, seeded and diced…
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