Traditional recipes

You Won't Miss the Meat

You Won't Miss the Meat


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Although I moved to New York over a year ago, and have had ample opportunity to sample some of the best pizza in the city, I still secretly yearn for Cheese Board in Berkeley from time to time. It doesn't attempt to be New York-style, Chicago-style, Italian-style, or any other style, for that matter — and that's why it's so good. Cheeseboard Pizza has forged its own path and has a unique identity both in terms of its pizza and its business model. Worker-owned and operated since 1967, this neighborhood joint draws an eclectic crowd — everyone from students willing to brave a 45-minute bus ride to post-grind commuters from the other side of the bay.

There's only one type of pie each day, and it changes every day. For a cooperative, it's not a very democratic menu. The lines can be trying, so it's best to check their website before you go, so you know what you're getting into. Admittedly, there are days that some might favor over others — for me, corn is not a personal favorite on any pie, no matter what the other toppings are. But, personal biases aside, there are truly sublime combinations — asparagus and shiitake mushrooms with fresh mozzarella and lemon zest, for instance, or the heirloom tomato with garlic olive oil, Asiago, and fresh herbs. No matter what the toppings are though, the crust is the best part because the dough is based on a sourdough starter, and it's brushed with olive oil just after it pops out of the oven.

Cheese Board is a tiny space, with only a few tables and chairs (the expectation is that most people will take their pizza home), hence the option to get a par-baked pizza. So there's often a line out the door on busy weeknights, and it can move very slowly. The piano is open to anyone, and somehow, there's usually someone who knows how to play a thing or two. The best thing to do if you don't want to wait in line is to simply call ahead. And no, they don't deliver.

Some people might balk at the idea of paying $20 for a pizza that doesn't have any meat. I know I did. But one bite made me a believer. Like many things in Berkeley, this place has a cult following.


10 Vegetarian Recipes That Will Make You Forget About Meat

You don’t have to be vegetarian to enjoy these ten delicious meat-free dishes. Skipping out on meat a few times per week will not only help your heart, but also your wallet and the environment! These recipes are so good you won’t even miss meat!

Roasted Veggie Pits with Avocado Dip via Pinch of Yum
This recipe packs wholegrain carbs, healthy fats, and protein all in one. The spicing of the veggies is sure to kick the flavor up a notch, and the avocado dip can be reused as salad dressing, sandwich spread…you name it!

Easy 30-Minute Vegetable Korma via Don’t Feed After Midnight
Looking for an easy dinner that will still satisfy? This korma will fill you right up. Tip: add some extra spice if you’re feeling bold!

Kale, Lentil, and Roasted Beet Salad via Minimalist Baker
This yummy winter salad can be eaten for lunch or dinner. Add some feta cheese for extra protein.

Sweet Potato Burger with Roasted Poblano via Jessica Murnane
If you’ve still got burger cravings, try out this yummy sweet potato burger. The starches from the sweet potato and beans will leave you satisfied hours after!

“Kale”sadilla via Simply Recipes
Can’t get enough cheese? Simply Recipes’ kale-ful quesadilla should do the trick. Be sure to use whole wheat tortilla for those healthy carbs.

Rapini Noodle Bowl via A House in the Hills
Pasta with red sauce can get tiresome. Try out this buckwheat pasta for some tasty variation on your favorite dish. The tamari adds a salty yet sweet flair to the greens.

Skinny Omelette via 101 Cookbooks
Eggs as a crepe? Why not? Use your biggest pan to make these super-thin omelets and follow the recipe, or add whatever veggies and cheese you please!

Split-Pea Soup with Portobellos via Food and Wine
If you’re still in winter mode, this hearty soup will be sure to warm you up. Chop the mushrooms in big chunks to add more bite.

Shakshuka Eggs via Tori Avey
Shakshuka is a traditional Middle Eastern dish that will knock you off your feet. Tomatoes, eggs, and spices abound make for one happy eater.

Cauliflower Crust Pizza Squares via Peas of Cake
Pizza addicts, fret not! Cauliflower pizza is all the rage nowadays, and this recipes promises and thick, tasty crust that still satisfies. Dig in!


Ten Plant-based Recipes So Good You Won’t Miss Eating Meat.

Are you taking the plunge into a plant-based lifestyle? Here are ten delicious plant-based recipes to whet your appetite.

1 – Cauliflower buffalo bites

This easy, quick, and easy recipe is a delicious savory appetizer to serve at a party or a crunchy snack to munch on while you’re watching a movie. It’s economical and meat-free.

Ingredients:

    , one head
  • 1 cup whole wheat flour
  • One teaspoon Garlic powder
  • Two teaspoons water
  • Dash of kosher salt & black pepper
  • 3-4 tablespoons melted vegan butter
  • 3-4 tablespoons of a buffalo sauce of your choice

Directions:

  • Line a baking sheet with parchment paper. Set your oven to 425 degrees. Cut up your cauliflower into small bite-sized pieces.
  • Mix whole wheat flour salt & pepper and garlic powder
  • Drop cauliflower into the mixture. Coat the pieces thoroughly with the mixture.
  • Layer the pieces of cauliflower onto the baking sheet.
  • Bake 20 minutes. You may need to turn the pieces over halfway.
  • Remove the cauliflower and let set aside.
  • Mix the buffalo sauce with the vegan butter.
  • Put the slightly cooled baked cauliflower into the butter and buffalo mixture.
  • Return to the oven and bake for another 30 minutes until crispy and brown. You may need to turn them over halfway.
  • Remove the cauliflower bites and serve immediately with Greek yogurt dip.

Vegan Greek yogurt dip recipe: Mix several tablespoons of plain vegan Greek yogurt with one teaspoon garlic powder, a dash of kosher salt, and black pepper. If you want, you can add some lime juice for an extra zesty flavor.

2 – Crunchy tofu

Ingredients:

  • 10 ounces of firm tofu, cup into bite-sized pieces
  • ¼ cup of water
  • Three tablespoons soy sauce
  • Two teaspoons garlic powder
  • 2 tablespoons maple syrup
  • 1 teaspoon cayenne powder
  • Two teaspoons of cornstarch
  • Cast-iron skillet. Olive oil or coconut oil for frying.

Directions:

  • Mix soy sauce, garlic powder, water and maple syrup, and cayenne powder together.
  • Put pieces of tofu into the mixture.
  • Marinade for several hours. Keep the marinade, add the cornstarch, and stir. Set aside.
  • Heat the cast iron pan using olive oil or coconut oil.
  • Remove the tofu pieces from the mixture and put it into the hot oil, saute a few minutes.
  • Add the marinade and cornstarch mixture to the skillet and allow it to cover the tofu.
  • Remove the tofu once warm through and caramelized with the marinade—top of chopped parsley.

Serve as a main dish or side dish, you decide!

3 – Black bean burger

Who doesn’t love a good burger once in a while? This black bean burger is so easy, plus it’s amazingly good.

Ingredients:

  • Two cans black beans, drained
  • One teaspoon smoky paprika
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1-2 tablespoons of lime juice
  • ⅓ cup chopped cilantro
  • One egg
  • ½ cup of bread crumbs

Directions:

  • Pour the black beans into a bowl. Smash the beans with a fork until crumbly adding in salt, cumin, and smoky paprika, olive oil, and lime juice.
  • Keep smashing with a fork until mixed together. Last of all add, egg and chopped cilantro and bread crumbs.
  • Let stand for at least 20 minutes.
  • Form into burger patties. It’s best to wet your hands to make creating the hamburger patties easier.
  • Heat either coconut oil or olive oil in a cast-iron skillet—Fry each burger patty, 8 minutes on each side.

Serve on a vegan bun with cheese, mustard, ketchup, pickles, and lettuce. Add french fries, and you’ve got a great all American meat-free meal.

4 – Greek sweet potato and chickpeas

Sweet potatoes are high in antioxidants, protein, vitamins, and minerals. This delicious recipe is super simple and can be used as a main or a side dish. It’s up to you how you utilize this plant-based recipe.

Ingredients:

  • Four sweet potatoes, cut in half
  • One tablespoon of olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Kosher salt to taste

Directions:

  • LIne 2 baking sheets with parchment paper. Set oven to 400 degrees.
  • Lay your halved sweet potatoes on the baking sheet. Drizzle with olive oil over the sweet potatoes, so they are wholly coated—Bake for 30-45 minutes.
  • Mix the chickpeas, cumin, salt, smoked paprika, and olive oil in a bowl. Place the chickpea mixture on the other parchment-covered baking sheet—Bake for 15 to 20 minutes.
  • Remove potatoes from the oven and pour the chickpea mixture over them.

Serve with tahini drizzle or some lemon juice drizzled on top.

5 – Overnight oatmeal with peanut butter

Yes, overnight oatmeal is a thing. It makes your breakfast time extra quick since all you need to do it grab and go!

Ingredients:

  • 1 cup quick oatmeal
  • 1-1 ½ cup almond milk (flavored or unflavored)
  • One teaspoon chia seeds
  • 1 tablespoon flax seed
  • One tablespoon maple syrup
  • 2 tablespoons of peanut butter

Toppings:

Directions:

  • Mix all the ingredients in a bowl.
  • Once the ingredients are thoroughly mixed together, put the mixture into a container or a jar (mason jars work well) with a lid.
  • Put into the refrigerator overnight.
  • Next morning, pull out the jar, remove the lid and top with vegan chocolate chips. If preferred, warm up the overnight oatmeal in the microwave for one minute.

6 – Zucchini slices

Zucchini slices make a great side dish. They’re nutritious and delicious.

Ingredients:

  • 1-2 zucchinis sliced into thin slices
  • Olive oil for drizzling
  • Kosher salt
  • Cracked pepper
  • Garlic powder

Directions:

  • Line baking sheet with parchment paper. Set oven to 400 degrees.
  • Lay zucchini slices on the baking sheet. Then drizzle with olive oil until each slice is completely covered with oil.
  • Sprinkle each slice with kosher salt, pepper, and garlic powder.
  • Bake until brown and crispy.

7 – Cabbage steak slices

Everybody loves a good steak now and then. These cabbage steak slices are the perfect meatless steak. Serve with a side of potatoes and a zesty lime sauce for a delicious, nutritious plant-based entre.

Ingredients:

  • Cabbage sliced into “steaks” around 1 inch thick.
  • Parchment covered baking sheet
  • Olive oil for drizzling
  • Kosher salt and ground pepper
  • Garlic powder

Directions:

  • Set oven to 400 degrees.
  • Lay the cabbage slices on the baking sheet.
  • Drizzle each slice with olive oil until completely covered.
  • Sprinkle kosher salt, ground pepper, and garlic powder.
  • Bake cabbage slices for 30-40 minutes.
  • Remove from the oven.

Serve with tahini or zesty sauce

Zesty sauce recipe:

8 – Spicy vegetarian chili

Ingredients:

  • 1 can pinto beans
  • 1 can black beans
  • One can chickpeas
  • ½ cup of corn
  • 1 28 ounces can of crushed tomatoes
  • ½ cup tomato juice
  • 2 teaspoons chili powder
  • One teaspoon cumin
  • ½ teaspoon cayenne pepper

Toppings:

  • 1/2 cup of chopped spring onions
  • One small bag of Fritos (yes, they are vegan)
  • 1 cup plain Greek yogurt

Directions:

  • In a large pot over low heat, add drained pinto, black, and chickpeas. Add crushed tomatoes, tomato juice, corn, chili powder, and cayenne powder.
  • Let spicy chili simmer on low for a couple of hours. Stir off and on to prevent sticking.

Serve each bowl with a handful of Fritos, a couple of teaspoons chopped spring onions, and a dollop of plain Greek yogurt. This dish freezes well, so keep in your freeze for a quick meal.

9 – Vegan mac and cheese

This easy to make dish is gooey and luscious, just the way you like your mac and cheese. Serve it up for lunch or dinner, or that midnight snack you love to grab occasionally.

Ingredients:

  • Whole wheat pasta
  • 1 cup grated Follow Your Heart smoked gouda cheese or cheddar cheese (you pick)
  • ½ cup of almond milk
  • Salt and pepper

Directions:

  • Boil the whole wheat pasta following the instructions on the box.
  • Drain the pasta and put back into the pot.
  • Pour in almond milk and cheese. Mix together
  • Sprinkle in salt and pepper.
  • Simmer on low, add more cheese or milk if preferred.
  • Dig in!

Option: If you want you can pour into a greased baking dish, sprinkle with more cheese and bake until bubbly for 20 minutes in a 350-degree oven.

10 – Vegan oatmeal, peanut butter balls

These are easy to whip up. You can change up the recipe by adding raisins or vegan chocolate chips, whatever you have on hand. Delicious!

Ingredients:

  • 1 cup of oatmeal
  • ½ cup of peanut butter
  • ¼ cup of honey
  • ½ cup of flax seeds (you can leave these out if preferred)
  • ½ teaspoon vanilla
  • Half cup of raisins or vegan chocolate chips

Directions:

  • Mix all the ingredients.
  • Refrigerate for 30 minutes
  • Roll into small balls. Place onto a plate. Refrigerate again for 15 minutes.
  • If you have any leftover (you probably won’t), store in a container with a lid and refrigerator.
  • Makes about 15-20 balls depending upon how big you make the balls.

Enjoy your new plant-based adventure with these tasty and nutritious recipes. Before you know it, you’ll be a pro at whipping up meat-free dishes.

Perhaps you are new to a vegan diet. Or, maybe you are have enjoyed this lifestyle for several months or years. Either way, you should keep your dietary choices varied and exciting to keep you committed to your new style of eating. These plant-based recipes will help you shake things up just a little bit!


10 Tofu Recipes So Good, You Won’t Miss the Meat

Great news: Fulfilling your “eat more plant-based” resolution doesn’t have to be a flavorless downer. Enter tofu: The versatile Swiss army knife of ingredients that vegans, vegetarians, and meat-eaters can all agree to love.

Tofu, the do-it-all soy-based bean curd, has a CVS receipt-length list of benefits: It’s an excellent source of healthy protein, it’s inexpensive, it’s easy to cook with, it can be sliced into different shapes, it can be incorporated into any global cuisine, and it soaks up all the delicious flavors and spices of any dish like a sponge.

Also, sorry meat, but tofu is far more multifaceted than you are (a chicken-based dessert? …Exactly).

Whether you’re dedicated to being plant-based, or just looking to branch out from your usual protein sources, these 10 tofu recipes will leave you (and your meat-loving comrades) both salivating and completely satisfied.

Pan-Fried Sesame Garlic Tofu

With just a handful of ingredients, this Asian-inpired stir fry dish from Table For Two skips the chicken or pork and proves that tofu is anything but boring. To make tofu cubes that are crispy instead of soggy and can grip your sauce, you’ll need to draw out the water first (remember, tofu is a sponge). To do, remove the tofu from the water in the packaging and place it on a plate, covering it with a few sheets of paper towels place a few heavier plates or books on top and let the liquid press out for about 30 minutes, switching out the paper towels half way through. Or, take the easier way out with a tofu press.

While cooking in the pan, fight the urge to keep touching your tofu and flipping it — let it sizzle and take the time to brown nicely. The end result is a little bit sweet, a little bit savory, and a whole lot of yum. Serve it up with white rice, cauliflower rice, or your favorite vegetables.

Kale Caesar Salad with Tofu Croutons

Yes, tofu can also play dress-up as a carb. This hearty and healthy take on the Caesar salad from Kitchen Treaty skips the chicken and croutons, leaning on delicious pan-seared tofu cubes as a protein-fueled crouton substitute. To give your tofu the desired texture, use the extra-firm variety, press out the water before searing it, and dredge it in a corn starch spice mixture, which will crisp it up a bit in the pan.

Tofu Scramble

Tofu for breakfast! Firm or extra-firm tofu makes for an amazing vegan and dairy-free scrambled egg substitute. In this tofu scramble recipe by Nora Cooks, you just mash or crumble the tofu right in the cooking pan, then add nutritional yeast, salt, turmeric, garlic powder, and milk (non-dairy works). Towards the end of cooking, we encourage you to get creative and toss in diced veggies for added oomph: kale, zucchini, onion, broccoli, bell peppers, jalapenos, tomatoes, etc. Then, treat your scramble exactly how you’d treat scrambled eggs: plate it solo, make breakfast tacos, or craft avocado toast.

Tofu Nuggets

We get it: sometimes you just crave an edible instrument to dip in copious amounts of ketchup and BBQ sauce. Skip the oil-fried chicken nuggets and go the much healthier route of air-fried tofu nuggets — you won’t be sorry. This recipe from No Sweat Vegan can be done in the oven as well, but the airfryer gives you that nice, even, dehydrated crisp in no time.

Cooking for a group of meat-lovers? Try the freeze-and-thaw method (literally just pop your unopened extra-firm tofu container in the freezer, then defrost it the morning you want to make your nuggets) — this gives your tofu a cooked texture that is so much like chicken it’s uncanny.

Tofu Bolonese

You’d be hard-pressed to find a better comfort dish than hearty, cozy Bolonese. This recipe from It Doesn’t Taste Like Chicken swaps the ground beef for crumbled tofu but sacrifices zero of the flavor. The trick to getting the right tofu texture? Crumbling your tofu then drying it out in the oven first. Don’t bother pressing out the water: just break off small chunks of your soft tofu into a bowl, evenly coat it in seasoning, then let it brown in the oven on a baking sheet for about 35-45 minutes at 350ºF.

Serve it over pasta or zoodles and you have a dinner that even carnivores will devour.

Amp up your Taco Tuesday with tofu! You can go traditional and have yourself a plant-based Mexican fiesta (this recipe from Food Network calls for cubed tofu, salsa verde, pepper jack cheese, taco seasoning, and cilantro), or you can try this Asian-inspired version from Well Plated, which has you marinating the crumbled tofu in a soy mixture. The best part? You can put the leftover filling on top of nachos, or freeze it for up to three months.

Vegan Fried Rice

Is there anything better than putting a healthy spin on a dish that’s usually labeled “treat yo’self”? This Vegan Fried Rice from Minimalist Baker takes the “guilty” out of “guilty pleasure” for 3 reasons: it’s loaded with veggies, the rice is cooked twice for a fried-like texture, and the tofu cubes are marinated in a soy mixture then baked to crispy perfection instead of fried.

You can make the entire recipe (including the sauce) with 10 ingredients in under an hour — then, you can eat it as a side to your favorite Chinese dish, or enjoy it on its own as the main event since the tofu will help fill you up. Want to go-all out healthy? Swap the rice for cauliflower or broccoli rice.

Vegan BBQ Tofu Pizza

Who needs pepperoni? Get your meat-free protein fix on DIY pizza night and top your ’za with tofu. This recipe from Vegan Richa suggests marinating your tofu in a tangy BBQ sriracha mixture for extra flavor and zip. Topping wise, it calls for garlic, sliced onions, and sliced red bell peppers, but we invite you to make it a party and pile the fixin’s high with whatever your hungry heart desires.

Tofu and Mushroom Soup

This savory Japanese-inspired soup from Steamy Kitchen is hearty without being too heavy, which means it’s great as an appetizer or as your entire lunch. We love this recipe because it’s easy-make and packed with cubed tofu, mushrooms, egg, green onion, and any leafy green vegetable you have on hand: Kale, bok choy, spinach, leeks, swiss chard, you name it. Mix and match the veggies for a slightly different soup every time.

Bonus! Vegan Chocolate Tofu Cheesecake
And for dessert (you skipped the fried chicken so you earned it): Vegan dark chocolate tofu “cheesecake” with peanut butter pretzel crust! This almost no-bake pie-cake hybrid is from Ambitious Kitchen it’s super creamy and surprisingly light, considering you still get to indulge in rich chocolate-y and peanut butter flavors. No cream cheese filling here — just silken tofu (and make sure you use silken for its extra-soft consistency).


Make Magic on the Grill with Veggies

Peak season produce can spark magic on the grill, too. Sturdy veggies like zucchini, squash, eggplant and corn on the cob can be grilled whole or sliced into wedges or thick planks. For his Farro Salad with Grilled Eggplant, Tomatoes and Onion, Bobby Flay grills Japanese eggplants and thick slices of red onion before dicing them and tossing with cherry tomatoes, fresh dill and a sherry vinaigrette-dressed farro, which adds heft and a hearty helping of fiber. In that same spirit, try Jeff Mauro’s Warm Farro Salad with Charred Corn, where cobs are grilled whole and fire-kissed till charred. The kernels are sliced from the comb and combined with cherry tomatoes, olives and pistachios to create a smoky, salty, tangy scene-stealing side. For this Provencal-inspired Grilled Ratatouille dish, all veggies get the grill treatment. Tomatoes are grilled till lightly charred, while zucchini, eggplant and red onions are cooked until tender and charred all over. The lot gets chopped and folded with olive oil, fresh herbs and garlic. This dish can be served warm or at room temperature, ideally with grilled bread for scooping and topping.

Marcela Valladolid marries two barbecue traditions — grilled veggies and coleslaw — and spins them into her Grilled Cabbage, Zucchini and Radicchio Coleslaw. She grills thick slices of grilled cabbage, zucchini and radicchio until grill marks are visible, then chops ’em into thin strips and dresses with a simple vinaigrette. It’s just the kind of easy-to-pull-off dish that yields impressive results — be prepared to share the recipe.

But don’t stop at veggies! The grill loves fruit too, especially stone fruit. For her Grilled Summer Fruit, Giada De Laurentiis’s skewers black and red plums and nectarines for grilling, but you can easily sub in peaches or apricots. The intense heat caramelizes the fruits’ sugars making them an ideal naturally sweetened dessert for rounding out your summer barbecue spread.

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Whether you eat turkey or not, this meat-free gravy is rich enough to pour on Thanksgiving stuffing and mashed potatoes.

1 large yellow onion, chopped

1 large leek, white part only, chopped

1 medium carrot, peeled and chopped

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh sage

2 tablespoons all-purpose flour

2 cups low-sodium vegetable broth

2 tablespoons butter (optional)

Kosher salt and freshly ground black pepper

In a large skillet over medium, heat the olive oil. Add the onion, leek, carrot and celery. Cook, stirring often, for 15 minutes, or until very soft and starting to brown. Add the thyme, rosemary, sage and flour, then stir until well mixed. Add the wine and cook, scraping up any browned bits stuck to the pan.

Stir in the vegetable broth and bring to a simmer. Cook for 2 to 3 minutes, or until the liquid thickens slightly. Working in batches, transfer the mixture to a blender and puree until very smooth, adding the butter during blending, if desired. Pour the blended gravy through a mesh strainer back into the saucepan. Reheat over low heat, then season with salt and pepper.


Vegan BBQ Recipe Ideas

1. Grilled Corn Salad


Soak the corn husk leaves in water for a few minutes to prevent them from burning, brush the corn with oil and grill. Served here on a bed of shredded red cabbage and beetroot with quinoa, toasted flaked almonds, spring onions and fresh herbs with an apple cider vinegar & olive oil dressing.

Recipe by Krissie Oldroyd of @fancyplantsfoodie Plant-based food blogger and photographer

2. Grilled Portobello Fajitas


Grilled Portobello and Asparagus Fajitas are vegan fajitas with grilled portobello mushrooms and asparagus topped with guacamole. It’s an easy, healthy summertime meal!

Recipe by Marcie of Flavorthemoments.com

3. Peanut & Cilantro Grilled Veggie Skewers


Vegan peanut, cilantro, miso and ginger grilled veggie skewers are perfect for summer barbecue time. Marinated in a creamy, herby peanut and miso sauce, these colourful veggie kebabs make a tasty and healthy grilled side or main.

Recipe by Evi, Food Photographer of greenevi.com

4. Smoky Vegan Baked Beans


These vegan baked beans are sweet, smoky, satisfying and nutritious too. Great for barbecues, grill-outs or to accompany your breakfast. You can use any type of beans, these were made using cannellini and kidney beans. Served here with slices of vegan sausage and avocado slices.

Recipe by Krissie Oldroyd of @fancyplantsfoodie Plant-based food blogger and photographer

5. BBQ Yemista (Greek Lentil & Rice Stuffed Vegetables)


A traditional flavourful Greek dish of stuffed vegetables with a Vegetarian/ Vegan twist made with lentils, rice and seasoned with fresh parsley and mint. This dish is best cooked on the BBQ to give the vegetables a beautiful and delicious charr.

Recipe by Irene Matys, Recipe Curator, Food Stylist Food Photographer of www.irenematys.com

6. Grilled Ginger Cauliflower Steaks With Tahini Sauce


Thick slices of cauliflower, rubbed with spices and grilled to tender perfection. Served with a slightly spicy tahini sauce, these grilled ginger cauliflower steaks need to hit your grill stat!

Recipe by: Rebecca Pytell of Strength and Sunshine

7. Street-Style Spicy BBQ Corn (Butta)

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BBQ corn on the cob, aka Butta, is the quintessential taste of Indian and Pakistani street food. Take advantage of sweet summer corn with this spicy, flavour-packed side dish for your backyard BBQ! The addition of thyme and oregano dispense a warm and peppery undertone. How can you resist?

Recipe by Shahzadi Devje aka Desi

licious RD, Registered Dietitian

8. Basil Lime Charred Corn Salad


Basil Lime Charred Corn and Zucchini Salad is an easy, flavorful grilled corn and zucchini salad with fresh basil and lime!

Recipe by Marcie of Flavorthemoments.com

9. Grilled Cabbage With Asian Lime Dressing


Add some fun to your next BBQ with some Asian grilled cabbage. A gentle sear adds flavour and texture while a zesty lime sauce finishes the dish with a kick.

Recipe by Kelly Page, Certified Transformational Health Coach of TastingPage.com

10. Grilled Asparagus Gazpacho


Asparagus season is upon us and this gazpacho is delicious and features the asparagus at their flavorful peak. It is vegetarian/vegan and gets its creaminess from Avocado! Grilled asparagus paired with grilled sweet onion really enhances this soups flavour!

Recipe by Irene Matys, Recipe Curator, Food Stylist Food Photographer of www.irenematys.com

11. Chaat Salad With Corn

This easy and healthy Chaat salad with corn recipe is a vibrant Desi

licious dish bursting with nourishing ingredients and all sorts of textures. Soft cubes of roasted potatoes are infused with carrom seeds tossed in a spicy mix of crunchy sweet corn, juicy peppers and cilantro – all doused in tamarind chutney. Get it now!

Recipe by Shahzadi Devje aka Desi

licious RD, Registered Dietitian

12. Grilled Shishito Peppers


Grilled Shishito Peppers with Lemon and Sea Salt are smoky, charred shishito peppers served with fresh lemon and flaky sea salt!

Recipe by Marcie of Flavorthemoments.com

13. Grilled Summer Vegetables with Basil Vinaigrette

Skewer your favourite summer vegetables like zucchini and peppers with onions and mushrooms to make this easy side dish. Finish with a drizzle of homemade fresh basil vinaigrette for the ultimate summer flavour.

Recipe by Marisa Moore, MBA.RDN.LD of marisamoore.com

14. Garlic Rosemary Grilled Cauliflower Foil Packets


These delicious foil packets are fully vegan and made with cauliflower, white beans, and fresh rosemary and garlic. They’re easy to make, nutritious, and flavorful.

Recipe by Lizzie Streit, MS, RDN, LD of It’s a Veg World After All

15. Grilled Veggie Kebabs


Taste the rainbow with these beautiful plant-based Rainbow Grilled Vegan Veggie Kebab Skewers that are naturally vegan, dairy-free, gluten-free, nut-free, Paleo, allergen-friendly and packed with antioxidants, dietary fiber, and important vitamins & minerals.

Recipe by: Emily Kyle, MS, RDN, HCP, Owner of Emily Kyle Nutrition

16. Summer Vegan Power Bowl

Go ahead and add grilled veggies to a power bowl to take it up a notch!

Recipe by Amy Gorin, RD of Amygorin.com

17. Orange Tahini Grilled Tofu

Here’s the perfect way to enjoy tofu for a Summer cookout. Made with a zesty orange tahini marinade.

Recipe by Melissa Altman-Traub MS, RDN, LDN of Melissatraub.com

18. 15-Minute Easy Raw Salad


This is the go-to easy raw salad to enjoy at your vegan BBQ. Packed with a medley of fresh and crunchy ingredients like broccoli, kale, carrots, pomegranate and pumpkin seeds – super nourishing and YUMMY! Tossed in a tangy dressing, that’s the perfect match.

Recipe by Shahzadi Devje aka Desi

licious RD, Registered Dietitian

19. Tofu Chutney With Dill


Dip BBQ grilled veggies, pour on salads or enjoy as a sauce, this 5-minute vegan tofu chutney recipe is like nothing you’ve tried before. Healthy, plant-powered and Desi

licious – It’s easy to see why!

Recipe by Shahzadi Devje aka Desi

licious RD, Registered Dietitian

20. Collard Green Wraps with Peanut Sauce


Impress your guests with these delicious and tasty collard green wraps. You can’t go wrong when the peanut sauce is so delicious!

Recipe by Rosemary Squires, MA, RD, CDN of thehintofrosemary.com

21. Nightshade-Free BBQ Sauce


This delicious nightshade-free Paleo BBQ-Sauce comes with adaptations to make an AIP-friendly BBQ sauce, a Whole30 BBQ sauce, and important nutrition and culinary considerations for making a nightshade-free, tomato-free, corn-free BBQ sauce that still tastes good.

Recipe by: Emily Kyle, MS, RDN, HCP, Owner of Emily Kyle Nutrition

22. Sweet Corn and Black Bean Salsa


Fresh tomatoes, crisp raw sweet corn, cilantro, you can make this recipe as spicy or as mild as you like. Serve this as an appetizer, or to go along with your main dish for your BBQ.

Recipe by Laura Harshbarger of Glowinglywell.com

23. General Tso’s Vegan Cauliflower


This vegan general Tso’s cauliflower recipe is a perfect dish to have with some hot sauce in a bread roll OR you can just enjoy it with some salad. It’s so full of flavour!

Recipe by Trisha of Sugarthumb.co.uk


A chili so good you won’t miss the meat

This chili is so good that you won’t notice that there is no meat in it.

I cooked this for a crowd as a vegetarian option. Despite the fact that the group was mostly carnivores, this chili was all gone before the meat option was.

Of course, you can add meat if you want, and that is really yummy in a bowl with cheese on top or sloppy joe-style on a burger roll. I turned a few spoonfuls of leftover chili into soup with the addition of a little chicken stock and by mashing up chunks of sweet potato to thicken it a little. What a handy recipe.

The seasonings in the original recipe which prompted the following variation were so wimpy that I turned teaspoonfuls of cumin and chili into tablespoonfuls, doubled up on garlic, and added oregano, too. For capsicum, you could use jalapenos, fresh or canned. I used chipotle powder, but a few flakes of red pepper would work, too. Smoked paprika is not hard to find and is a great addition. Obviously, you adjust the seasonings to your own taste.

If you don’t stick to a vegetarian diet, you can use chicken or beef broth. Otherwise the recipe will not only be vegetarian but also vegan.

I get a kick out of growing and drying my own beans, so I used homegrown black beans, soaked overnight and boiled until tender next day. You could make this chili a lot faster if you used canned black beans, but it’s cheaper if you use dried beans that you soak.

Do you know about speed soaking? Put the dry beans into cold water, bring to a boil and set aside for an hour, then boil again, adding more water until they are tender.

Sweet potatoes are terrific, but if you grow butternut squash with a similar firm texture, consider substituting squash for the potatoes as a variation. Why not change the proportion of beans to sweet potatoes to suit your taste or supply, or add a pound or more of cooked hamburger? Double the recipe and serve a crowd or freeze half. Halve it and take care of supper tonight. Let the recipe be inspiration for your version of a chili.

Sweet Potato and Black Bean Chili

Makes 6-8 servings without meat, and up to 12 with it

2 cups dried black beans, soaked overnight

2 large sweet potatoes, or 4 cups, cut into half-inch cubes

1 jalapeno pepper, seeds removed, finely chopped, optional

2 tablespoons ground cumin

1 teaspoon smoked paprika, or more to taste

2 tablespoon ground chili powder

1 tablespoon dried oregano

1 14- or 15-ounce can of diced tomatoes, or a scant 2 cups of diced tomatoes

2 cups vegetable or chicken broth (and more as needed)

1. Soak the black beans in water all day or overnight. Drain and add fresh water to cover by a few inches. Bring beans to a boil, reduce the heat and simmer until the beans are tender. Drain and set aside.

2. Heat the olive oil in a large heavy pot. Add the onion and cook for about three minutes, then add the sweet potato and garlic, and cook for about 10 minutes.

3. Add the jalapeno, if used, plus cumin, chili powder, smoked paprika and oregano, and heat all together for a few minutes.

4. Add the cooked black beans, diced tomatoes and 2 cups of vegetable broth, and bring to a boil.

5. Reduce the heat and cook for half an hour, or until the sweet potatoes are tender.

6. Taste and adjust seasoning with salt, pepper and additional spices to suit your taste.


Ten Plant-based Recipes So Good You Won’t Miss Eating Meat.

Are you taking the plunge into a plant-based lifestyle? Here are ten delicious plant-based recipes to whet your appetite.

1 – Cauliflower buffalo bites

This easy, quick, and easy recipe is a delicious savory appetizer to serve at a party or a crunchy snack to munch on while you’re watching a movie. It’s economical and meat-free.

Ingredients:

    , one head
  • 1 cup whole wheat flour
  • One teaspoon Garlic powder
  • Two teaspoons water
  • Dash of kosher salt & black pepper
  • 3-4 tablespoons melted vegan butter
  • 3-4 tablespoons of a buffalo sauce of your choice

Directions:

  • Line a baking sheet with parchment paper. Set your oven to 425 degrees. Cut up your cauliflower into small bite-sized pieces.
  • Mix whole wheat flour salt & pepper and garlic powder
  • Drop cauliflower into the mixture. Coat the pieces thoroughly with the mixture.
  • Layer the pieces of cauliflower onto the baking sheet.
  • Bake 20 minutes. You may need to turn the pieces over halfway.
  • Remove the cauliflower and let set aside.
  • Mix the buffalo sauce with the vegan butter.
  • Put the slightly cooled baked cauliflower into the butter and buffalo mixture.
  • Return to the oven and bake for another 30 minutes until crispy and brown. You may need to turn them over halfway.
  • Remove the cauliflower bites and serve immediately with Greek yogurt dip.

Vegan Greek yogurt dip recipe: Mix several tablespoons of plain vegan Greek yogurt with one teaspoon garlic powder, a dash of kosher salt, and black pepper. If you want, you can add some lime juice for an extra zesty flavor.

2 – Crunchy tofu

Ingredients:

  • 10 ounces of firm tofu, cup into bite-sized pieces
  • ¼ cup of water
  • Three tablespoons soy sauce
  • Two teaspoons garlic powder
  • 2 tablespoons maple syrup
  • 1 teaspoon cayenne powder
  • Two teaspoons of cornstarch
  • Cast-iron skillet. Olive oil or coconut oil for frying.

Directions:

  • Mix soy sauce, garlic powder, water and maple syrup, and cayenne powder together.
  • Put pieces of tofu into the mixture.
  • Marinade for several hours. Keep the marinade, add the cornstarch, and stir. Set aside.
  • Heat the cast iron pan using olive oil or coconut oil.
  • Remove the tofu pieces from the mixture and put it into the hot oil, saute a few minutes.
  • Add the marinade and cornstarch mixture to the skillet and allow it to cover the tofu.
  • Remove the tofu once warm through and caramelized with the marinade—top of chopped parsley.

Serve as a main dish or side dish, you decide!

3 – Black bean burger

Who doesn’t love a good burger once in a while? This black bean burger is so easy, plus it’s amazingly good.

Ingredients:

  • Two cans black beans, drained
  • One teaspoon smoky paprika
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1-2 tablespoons of lime juice
  • ⅓ cup chopped cilantro
  • One egg
  • ½ cup of bread crumbs

Directions:

  • Pour the black beans into a bowl. Smash the beans with a fork until crumbly adding in salt, cumin, and smoky paprika, olive oil, and lime juice.
  • Keep smashing with a fork until mixed together. Last of all add, egg and chopped cilantro and bread crumbs.
  • Let stand for at least 20 minutes.
  • Form into burger patties. It’s best to wet your hands to make creating the hamburger patties easier.
  • Heat either coconut oil or olive oil in a cast-iron skillet—Fry each burger patty, 8 minutes on each side.

Serve on a vegan bun with cheese, mustard, ketchup, pickles, and lettuce. Add french fries, and you’ve got a great all American meat-free meal.

4 – Greek sweet potato and chickpeas

Sweet potatoes are high in antioxidants, protein, vitamins, and minerals. This delicious recipe is super simple and can be used as a main or a side dish. It’s up to you how you utilize this plant-based recipe.

Ingredients:

  • Four sweet potatoes, cut in half
  • One tablespoon of olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Kosher salt to taste

Directions:

  • LIne 2 baking sheets with parchment paper. Set oven to 400 degrees.
  • Lay your halved sweet potatoes on the baking sheet. Drizzle with olive oil over the sweet potatoes, so they are wholly coated—Bake for 30-45 minutes.
  • Mix the chickpeas, cumin, salt, smoked paprika, and olive oil in a bowl. Place the chickpea mixture on the other parchment-covered baking sheet—Bake for 15 to 20 minutes.
  • Remove potatoes from the oven and pour the chickpea mixture over them.

Serve with tahini drizzle or some lemon juice drizzled on top.

5 – Overnight oatmeal with peanut butter

Yes, overnight oatmeal is a thing. It makes your breakfast time extra quick since all you need to do it grab and go!

Ingredients:

  • 1 cup quick oatmeal
  • 1-1 ½ cup almond milk (flavored or unflavored)
  • One teaspoon chia seeds
  • 1 tablespoon flax seed
  • One tablespoon maple syrup
  • 2 tablespoons of peanut butter

Toppings:

Directions:

  • Mix all the ingredients in a bowl.
  • Once the ingredients are thoroughly mixed together, put the mixture into a container or a jar (mason jars work well) with a lid.
  • Put into the refrigerator overnight.
  • Next morning, pull out the jar, remove the lid and top with vegan chocolate chips. If preferred, warm up the overnight oatmeal in the microwave for one minute.

6 – Zucchini slices

Zucchini slices make a great side dish. They’re nutritious and delicious.

Ingredients:

  • 1-2 zucchinis sliced into thin slices
  • Olive oil for drizzling
  • Kosher salt
  • Cracked pepper
  • Garlic powder

Directions:

  • Line baking sheet with parchment paper. Set oven to 400 degrees.
  • Lay zucchini slices on the baking sheet. Then drizzle with olive oil until each slice is completely covered with oil.
  • Sprinkle each slice with kosher salt, pepper, and garlic powder.
  • Bake until brown and crispy.

7 – Cabbage steak slices

Everybody loves a good steak now and then. These cabbage steak slices are the perfect meatless steak. Serve with a side of potatoes and a zesty lime sauce for a delicious, nutritious plant-based entre.

Ingredients:

  • Cabbage sliced into “steaks” around 1 inch thick.
  • Parchment covered baking sheet
  • Olive oil for drizzling
  • Kosher salt and ground pepper
  • Garlic powder

Directions:

  • Set oven to 400 degrees.
  • Lay the cabbage slices on the baking sheet.
  • Drizzle each slice with olive oil until completely covered.
  • Sprinkle kosher salt, ground pepper, and garlic powder.
  • Bake cabbage slices for 30-40 minutes.
  • Remove from the oven.

Serve with tahini or zesty sauce

Zesty sauce recipe:

8 – Spicy vegetarian chili

Ingredients:

  • 1 can pinto beans
  • 1 can black beans
  • One can chickpeas
  • ½ cup of corn
  • 1 28 ounces can of crushed tomatoes
  • ½ cup tomato juice
  • 2 teaspoons chili powder
  • One teaspoon cumin
  • ½ teaspoon cayenne pepper

Toppings:

  • 1/2 cup of chopped spring onions
  • One small bag of Fritos (yes, they are vegan)
  • 1 cup plain Greek yogurt

Directions:

  • In a large pot over low heat, add drained pinto, black, and chickpeas. Add crushed tomatoes, tomato juice, corn, chili powder, and cayenne powder.
  • Let spicy chili simmer on low for a couple of hours. Stir off and on to prevent sticking.

Serve each bowl with a handful of Fritos, a couple of teaspoons chopped spring onions, and a dollop of plain Greek yogurt. This dish freezes well, so keep in your freeze for a quick meal.

9 – Vegan mac and cheese

This easy to make dish is gooey and luscious, just the way you like your mac and cheese. Serve it up for lunch or dinner, or that midnight snack you love to grab occasionally.

Ingredients:

  • Whole wheat pasta
  • 1 cup grated Follow Your Heart smoked gouda cheese or cheddar cheese (you pick)
  • ½ cup of almond milk
  • Salt and pepper

Directions:

  • Boil the whole wheat pasta following the instructions on the box.
  • Drain the pasta and put back into the pot.
  • Pour in almond milk and cheese. Mix together
  • Sprinkle in salt and pepper.
  • Simmer on low, add more cheese or milk if preferred.
  • Dig in!

Option: If you want you can pour into a greased baking dish, sprinkle with more cheese and bake until bubbly for 20 minutes in a 350-degree oven.

10 – Vegan oatmeal, peanut butter balls

These are easy to whip up. You can change up the recipe by adding raisins or vegan chocolate chips, whatever you have on hand. Delicious!

Ingredients:

  • 1 cup of oatmeal
  • ½ cup of peanut butter
  • ¼ cup of honey
  • ½ cup of flax seeds (you can leave these out if preferred)
  • ½ teaspoon vanilla
  • Half cup of raisins or vegan chocolate chips

Directions:

  • Mix all the ingredients.
  • Refrigerate for 30 minutes
  • Roll into small balls. Place onto a plate. Refrigerate again for 15 minutes.
  • If you have any leftover (you probably won’t), store in a container with a lid and refrigerator.
  • Makes about 15-20 balls depending upon how big you make the balls.

Enjoy your new plant-based adventure with these tasty and nutritious recipes. Before you know it, you’ll be a pro at whipping up meat-free dishes.

Perhaps you are new to a vegan diet. Or, maybe you are have enjoyed this lifestyle for several months or years. Either way, you should keep your dietary choices varied and exciting to keep you committed to your new style of eating. These plant-based recipes will help you shake things up just a little bit!


Moussaka

Vegetarian MoussakaMoussaka is a Greek dish traditionally made with eggplant, ground beef or lamb, and tomato and bechamel sauces. Like most Greek dishes, Moussaka has loads of flavor – from onions, garlic, and spices like parsley, cinnamon, and nutmeg – so the meat is more for heartiness and texture than flavor. But eggplant has a surprisingly meat-like texture all on its own. Try simply bumping up the amount of eggplant and skipping the meat to transform Moussaka into a meatless dish.



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