Advertisement Directions Instructions Checklist Step 1 Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat…

Advertisement Directions Instructions Checklist Step 1 Advertisement Step 2 Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the…

Gallery 3-Ingredient Refried Bean & Pico de Gallo Tostadas Credit: Sara Haas Recipe Summary active: 5 mins total: 15 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian Vegan Nutrition Info Advertisement Ingredients Ingredient Checklist 8 corn tortillas 1 tablespoon olive oil ¼ teaspoon kosher salt 1 (15 ounce) can refried beans,…

Yields: 4 servings Prep Time: 0 hours 20 mins Cook Time: 1 hour 25 mins Total Time: 1 hour 45 mins 1 1/2 c. dried red kidney beans, soaked overnight 2 tsp. olive oil 1 tsp. whole cumin seeds 1 tbsp. chopped garlic 1 1/2 c. coarsely chopped onions 1 large sweet red pepper, seeded…

Easy and Delicious Lentil Tacos as seen on CBS6 Virginia This Morning by Executive Director Krissi Vandenberg – Enjoy! INGREDIENTS• 2 cups lentils, cooked (from 1 cup dry lentils) or 2 cans lentils, drained• 1 white onion, finely diced• 1 tbsp. olive oil• 1 packet taco seasoning or homemade spice mix• 1–2 garlic cloves, minced• […]

Recipe + Photo by Katelyn Chisholm Tangy, sweet, super flavorful! I love this recipe as a great side dish, appetizer, party snack, taco salad topper, etc.! The best part about it is that it is totally customizable based on your preferences! Below I have shared measurements that I prefer but if you like more spice, […]

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Photo by kitchenonthe9th Author Notes A vegetarian version of the classic bolognese with a lot of flavor. —kitchenonthe9th Prep time 15 minutes Cook time 40 minutes Serves 6 Ingredients 1 cup brown lentils 2 tablespoons olive oil 1 big onion 1 big carrot 1 green pepper 3/4 cup peas 2 cloves garlic 1 liter crushed…

Ingredients:2 tablespoons extra-virgin olive oil4 garlic cloves, thinly sliced1 small yellow onion, peeled and chopped1 cup baby portobello mushrooms, cleaned and chopped6 ounces frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted1 (24-ounce) jar tomato sauce (such as Rao’s Tomato Basil)1 tablespoon Italian seasoning1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/2 teaspoon black…

Ingredientssmall handful dried porcini mushrooms25g butter1 shallot , finely sliced2 garlic cloves , crushed5 thyme sprigs , leaves picked500g large field mushroom , sliced200g chestnut mushroom , slicedsmall glass of red wine125ml vegetable stock100g taleggio cheese (or vegetarian alternative), slicedFor the polenta500ml milk1 bay leaf3 thyme sprigs250g instant polenta50g butter75g parmesan (or vegetarian alternative), gratedMethodSTEP…

Ingredients1 tbsp olive oilhandful button or chestnut mushrooms, sliced25g vegetarian cheddar, gratedsmall handful parsley leaves, roughly chopped2 eggs, beatenMethodSTEP 1Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and…

Ingredients1 ½kg pumpkin300ml pot double cream150ml milk3 garlic cloves , crushed2 tsp thyme leaves85g grated parmesan (or vegetarian alternative)MethodSTEP 1Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty…

Ingredients1teaspoon olive oil2 scallions, greens and whites separated, thinly sliced Salt Pepper1 whole wheat tortilla (10 inches)2/3 cup vegetarian refried beansDirectionsIn a medium skillet over medium heat, heat oil. Add scallion whites, season with salt and pepper, and cook, stirring, until whites are just starting to brown, 2 minutes. Add scallion greens and cook 1…

Ingredients2 medium bell peppers, halved lengthwise, stem and seeds removed1can (15 ounces) vegetarian refried beans2ounces shredded cheddar1teaspoon olive oilDirectionsHeat oven to 350°.Fill bell pepper halves with beans and sprinkle cheddar on top.In a large, oven-safe skillet over medium heat, heat oil. When skillet and oil are hot, place filled bell pepper halves in skillet faceup.Transfer…

Ingredients100g plain flour2 eggs300ml milk2 tbsp olive oil4 cooked vegetarian sausages , thickly sliced1small red pepper , halved, deseeded and chopped MethodSTEP 1Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs…

Ingredients450g butternut squash , peeled and chopped25g buttergenerous grating nutmeg25g vegetarian parmesan -style cheese, coarsely gratedFor the porcini dressing1 tbsp finely chopped dried porcini mushrooms2 tbsp olive oil1 tsp balsamic vinegar2 tsp soy sauceTo servegenerous pinch saffron85g chestnut mushrooms , quartered1 fat garlic clove , shredded100g bag baby spinach4 sheets fresh lasagne , halvedshavings of…

MethodSTEP 1Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.

MethodSTEP 1Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.STEP 2Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.

MethodSTEP 1Steam the broccoli for 5-8 mins until tender. Meanwhile, stir the mint leaves into the pesto. Put the broccoli on a serving dish, drizzle over the minted pesto and sprinkle with the toasted pine nuts.

Ingredients1 onion , sliced4 tbsp vegetarian korma or Madras curry paste1l milk750g frozen mixed vegetable175g quinoa , rinsedMethodSTEP 1Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.STEP 2Add the vegetables and…

Ingredients1 ripe tomato1 tbsp grated vegetarian cheddar3 basil leaves1 spring onion , finely chopped1 tbsp olive oil2 eggs , beatenMethodSTEP 1Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.STEP 2Heat the remaining oil in a small, non-stick frying pan,…

Ingredients1 tbsp olive or rapeseed oil1 onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika½ tsp ground cumin1 tbsp dried thyme3 medium carrots, sliced (about 200g)2 medium sticks celery, finely sliced (about 120g)1 red pepper, chopped1 yellow pepper, chopped2 x 400g cans tomatoes or peeled cherry tomatoes1 vegetable stock cube made up to 250ml (we…

This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. Three types of beans do the heavy lifting in the chili and “beef” it up. It’s filled with warm spices and a jalapeño adds a little extra heat. Add a second or keep the seeds in for even…

This image courtesy of Joseph DeLeo Serves10 Preparation Time35 min Preparation Time – Text35 minutes Cooking Time1 min Cooking Time – Text60 Cooking Methodbaking CostModerate Total Timeunder 2 hours Make Ahead RecipeYes Kid FriendlyYes OccasionBuffet, Casual Dinner Party, Family Get-together Recipe Coursemain course Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian Equipmentbaking/gratin dish, steamer Mealdinner…

Photo by James Ransom Test Kitchen-Approved Author Notes What if the least important part of a traditional muffuletta sandwich is the meat? When I think about this classic sandwich, the olive relish is the first element that comes to mind, with its acidity, saltiness, and spiciness. Next, I think about the bread, which needs to…

Ingredients:1/3 cup olive oil4 large cloves garlic, thinly sliced1 medium onion, choppedKosher salt1 large carrot, shredded on the large holes of a box grater2 tablespoons tomato paste1/4 teaspoon crushed red pepper flakesTwo 28-ounce cans plum tomatoes, crushed by hand2 bay leaves1 large sprig basil; plus 1/4 cup leaves, coarsely chopped1 large sprig thymeOne 10-ounce box…

Ingredients:1 (28-ounce) can diced tomatoes4 cups reduced-sodium vegetable broth1 (15-ounce) can black beans, rinsed and drained1 (15-ounce) can white (cannellini) beans, rinsed and drained1 (15-ounce) can red kidney beans, rinsed and drained1 cup frozen baby lima beans or regular lima beans1 cup chopped onion1 green bell pepper, seeded and chopped2 cloves garlic, minced1 tablespoon minced…

Photo by Kirthana | Theblurrylime Author Notes The sauerkraut is where it’s at. It really makes this dish. Salty, sour, and deliciously pungent, it’s crucial to get some in here to counter the earthy sweetness of the beets. I added a big handful into the pot whilst cooking the vegetables, and some more while blending…

Ingredients:2 cups green lentils2 carrots, chopped (about 1 cup)1 large onion, chopped (about 2 cups)2 stalks celery, minced (about 1 cup)1 clove garlic, minced4 sprigs thyme, picked (about 1 tablespoon)2 teaspoons salt1/4 cup plus 2 tablespoons olive oil3 tablespoons tomato paste8 ounces button mushrooms, sliced (about 3 cups)1/2 bunch parsley, chopped (about 1/2 cup)1/2 cup…

Ingredients:1½ kg pumpkins300ml pot double cream150ml milk3 garlic cloves , crushed2 tsp thyme leaves85g grated parmesan (or vegetarian alternative)Instructions:Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of…