This healthy soup recipe has a rich, yet light and velvety texture. Serve with crusty bread and a glass of wine for a cozy meal. This soup starts out with aromatics from onions and garlic simmering in heart-healthy olive oilyour kitchen will smell amazing. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel Parsnips and kale add loads of nutrients and a good amount of additional fiber....
This vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish. Photo: Fred Hardy Line a large rimmed baking sheet with parchment paper. Bring water to a boil in a large saucepan over medium-high heat; stir in farro. Remove from heat and drain. Cover to keep warm. Meanwhile, place cauliflower florets and sweet potato on the prepared baking sheet....
This exceptional sandwich was inspired by a dish at the now-closed Penny Cluse Cafe in Burlington, Vermont. Stir in capers and pickle (or relish). To prepare sandwiches:Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Photo: Photographer: Rachel Marek, Food stylist: Annie Probst Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes....
This low-carb riff on classic lasagna layers mushrooms and tomato sauce with spaghetti squash noodles instead of lasagna pasta. Serve with a green salad and a glass of Chianti for an easy, healthy dinner. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.) Meanwhile, heat oil in a large skillet over medium heat....
Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top. Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes....
The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving. Transfer to a large bowl and set aside. Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove. Using a small, sharp knife, remove the core from the bottom of the cabbage....
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Coarsely chop the remaining 3 tomatoes....
These fresh vegetarian tacos with zucchini and corn take advantage of summer’s best produce. The chipotle-infused refried beans add a layer of heat. For vegan tacos, skip the queso fresco and add chopped avocado in its place. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Reduce heat to low and keep warm, stirring occasionally, until ready to serve. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Heat a cast-iron skillet over high heat....
If you like spicy food, increase the amount of crushed red pepper. Serve with steamed brown rice for a healthier take on a classic takeout dish. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes....
This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.) (A food processor will work, though it won’t completely puree the chiles.) Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture....
All will keep for months in the pantry or fridge. Meanwhile, heat oil in a large pot over medium heat. Add garlic, ginger, and serrano; cook until fragrant, about 1 minute. Add broth, mirin, and 1 Tbsp. soy sauce; bring to a simmer. Stir in mushrooms and carrots; simmer until the carrots are just tender, 3 to 6 minutes. Stir in bok choy and cook until the vegetables are tender, about 2 minutes more....
The cream cheese in this veggie and cream cheese sandwich adds flavor while holding everything in place. Top with the remaining 2 bread slices, cheese-side down. Slice the sandwiches in half diagonally, if desired. Photo: Victor Protasio Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
Check your freezer for these veggie burgers. Getty Images The Canadian Food Inspection Agency just announced anactive recallon veggie burgers. This is due to undeclared gluten in the product, which is an allergen. Photo:Getty Images The recall was announced after a consumer complaint reported an allergic reaction after eating this product. The CFIA is launching a food safety investigation which may lead to other related recalls. For more information regarding this recall, drop a line to the CFIA toll-free at 1-800-442-2342....
