Foodbuzz

Posts Tagged ‘vegetarian’

Ratatouille with Lentils

<!–

Ratatouille with Lentils

I snatched this from a Sapphire and modified a bit …

See Ratatouille with Lentils on Key Ingredient.

<!–

A delicious twist on an old standby. Good and good for you!

Chestnut Flaxmeal Biscuits

<!–

chestnut flaxmeal flatbread

Take these along with you to an event where bread …

See chestnut flaxmeal flatbread on Key Ingredient.

<!–
Made without any wheat flour these are both vegetarian and safe for celiacs or gluten intolerant. They have a nutty slightly sweet flavor and can be made crunchy or soft depending on how much and what type of fat you choose, and how long you bake them. I prefer mine a little softer.

Delicious combo vegetable salad

<!–

Dilled Veggie Salad

delicious satisfying combo raw/cooked salad goes well with a …

See Dilled Veggie Salad on Key Ingredient.

<!–
I found this recipe in an Aussie food rag. If you don’t like grams, try about 12 cherry tomatoes and a regular family sized mess of green beans. I haven’t figured out how Aussies decide whether to use metric or English. Seems metric for weight and English for volume? Anyway this salad was a pleaser. I’d say if you spiked it up with tempeh it would be a meal on its own.

Moosewood Vegetarian Lentil Soup

<!–

Moosewood Lentil Soup Recipe

The Moosewood Lentil soup recipe has been a family favorite …

See Moosewood Lentil Soup Recipe on Key Ingredient.

<!–

After a fiddly recipe like the Hong Bao I owe you a basic easy staple. Nothing fancy, just solid delicious nutrition for your family. Since I happened to make this family favorite last night I just fired up the old camera, found the recipe online, and voila, another blog post almost for free.

Aztec Power Chocolate

<!–

Aztec Hot Chocolate

This is an adaptation of the original way the Aztecs …

See Aztec Hot Chocolate on Key Ingredient.

<!–
This is a power drink for adults. Adjust the chile to your taste/tolerance. It’s vegan if you leave out the dairy ingredients. I actually prefer this chocolate with no dairy.

Vegetarian Zuppa di Fagioli

<!–

Zuppa di Fagioli

Another Tuscan traditional recipe that doesn't have refined white …

See Zuppa di Fagioli on Key Ingredient.

<!–

A splash of cooking sherry adds just the right sweetness to this delicious, creamy and robust soup. I starch mine up with whole grain barley (a substitute for the traditional Roman farro, which is hard to find these days). A little Parmesan cheese is a great topping for non vegans, and I also fried up some Italian sausage as a toss-in for those in my family who think they must have meat.

Zuppa di Porcini

<!–

Zuppa di Porcini

My trip to Italy (specifically Tuscany) inspired this vegetarian version …

See Zuppa di Porcini on Key Ingredient.

<!–
I spent Spring Break 2009 in Italy, so I couldn’t let that go by without blogging about it. Pizza, pancetta, gelato, white bread, and white flour pasta are abundant in Italy. All those items are either vorbuten or strictly limited from my personal diet, although I have to admit, barring the meats, I did sample them. Processed white wheat flour, according to my son who spent a term in Siena, is about the only food basic that’s still cheap, so of course there’s a lot of it. We found the prices of food to be exceptionally high in Italy at the exchange rates in effect during our trip. For the equivalent of $10 US you can get approximately one small a-la-carte side dish in most places. I went looking for the simple hearty peasant fare in Tuscany, and during the search I did find simple arrugula salads and soups that were both delicious and satisfying. On arriving home, I was fired up about duplicating or at least approximating some of those Italian dishes, and this soup based on boletus edulus (in Italy known as porcini) is one effort.

I had some frozen roasted chestnuts left over from Thanksgiving. I perked them up with a few minutes in the oven. I recommend chestnuts as a topping if you have any. I also had some sun dried tomatoes that I preserved way last summer. As promised, they gave this soup a nice summery zing that is lacking from the store tomatoes one buys at this time of year. I also threw a little chopped parsley on it.

Next time I make this soup I’ll increase the rosemary or augment with dried. Usually rosemary is overpowering, but the fresh rosemary that I purchased was underwhelming. I tossed some more on the soup and saved it, after realizing that the amount in the recipe was inadequate. Please note with rosemary that your mileage may vary.
This soup is suitable for both vegans and vegetarians.

Tofu in Miso Sesame Marinade

<!–

Sesame Seared Tofu with Jalapeno Miso Dressing

My friends over at Duo Dishes used this recipe to …

See Sesame Seared Tofu with Jalapeno Miso Dressing on Key Ingredient.

<!–
Thanks to my friends Chrystal and Amir at Duo Dishes for this recipe. As you can see mine didn’t look anything like theirs. Chrystal says they didn’t really soak the tofu in the marinade but I totally did so maybe that was the difference. We tossed the extra marinade on the salad.

Ayurvedic Kichari

<!–

Ayurvedic kichari

Delicious and nutritious ayurvedic counterpart to mom's chicken soup …

See Ayurvedic kichari on Key Ingredient.

<!– This is a great dish to eat in the middle of winter. It has strength giving burdock and parsnips, cleansing daikon, bulking and nutrient rich kale, and warming turmeric and cayenne. It is a good thing to eat after a night of indulging in rich bad-for-you food, or when you have not been feeling well, especially when you have a cold or flu.

Grilled Portobello Mushrooms

<!–

Grilled Portobello Mushrooms

Delicious satisfying vegetarian entree

See Grilled Portobello Mushrooms on Key Ingredient.

<!–
And here is the eye-candy blow-by-blow for all you visual junkies. This is a very elegant and easy to make option if you’re having a vegetarian over for dinner you can just do one or two of these.

Categories