Archive for the ‘Vegetarian’ Category
It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking. || Read more
After seeing this picture on Instagram from Lindsey, I asked her to share the recipe. Anything with Brussels sprouts and I’m sold. This is obviously vegetarian friendly with the tofu but if you must have meat I think shrimp or chicken would be amazing. Thanks again to Lindsey for sharing! Cheers!
I love this not only because it’s healthy and delicious, but it’s also a snap to make. Since I’m a full-time law student quick meals are always nice and I ‘m sure that’s the same for working people or those with kids.
*NOTE: Often times I cook to taste. So if you’re more sensitive to spice feel free to skimp on the red pepper and cayenne. But stay with me on the cinnamon. It gives the tofu a smoky taste that attempts to mimic chorizo. It’s delicious! That being said, I’ve written the recipe to serve moderate tastes. If you’re like me and love spice and garlic, also don’t hesitate to increase any of the spices to your own personal tastes.
I’m often inspired by recipes that lend themselves to improvisation if you don’t have exactly everything on the ingredients list. For me, Vegetarian Times is one of those publications. It gives me inspiration or an idea to work from. Such was the case a couple of nights ago. || Read more
I’m allowing myself one hour to make myself dinner, eat it and I guess write this post before I go back to work. I’ve written about orzo a few times now and it remains a staple in my kitchen.
It cooks up quick, and when you boil it in your favorite broth it cuts time on having to season things, especially when you’re using fresh vegetables. I used what I had in my fridge for this one pot dish. || Read more
This! Probably my quickest dish I’ve put together yet and oh so good. So good in fact, I’m eating it right now as I type this up for ya’ll. A vegetarian delight but meat lovers this would be amazing with just about anything from shrimp, chicken or sausage. I had some left over cremini mushrooms I needed to use up and decided I’d whip up some pasta to go with. || Read more
This dish was a good start and I thought I’d share the recipe along with some mix-in options (meat lovers rejoice!) because honestly, there’s always room for improvement especially with a quick-fix dish like this one.
The sweet mini peppers are usually found in a package or bag but you could substitute them for a favorite bell pepper if you wanted. Honestly these little guys pack a nice, sweet contrast in this dish. They’re worth a try! || Read more
This is another one of those dishes where it came down to what ingredients I had around. I had just grabbed a huge thing of organic baby spinach at the grocery store and had a bag of orzo pasta and thought why not put a fried egg on top? Quick, easy and pretty damn tasty! For added protein, you could add a serving of sunflower nuts (¼ cup is 7g of protein). I buy the roasted, no salt package you can find in most grocery stores.
You’ll need your microwave rice/pasta cooker and something to fry up your eggs.
Makes 2 servings || Read more