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For the veg-friendly and veg-curious. Yummy vegetarian fare without proselytization or weird ingredients! Blog at Vegetarianized.com.
Vegetarianized.com: While I'm anxiously waiting for ripening tomatoes and peppers, I jumped on the chance to use an in-season vegetable. I wasn't inspired by the usual rhubarb treatments drowned in sugar for pies, jams and crumbles. I developed this recipe to have a tart yet slightly spicy profile that I think would be an interesting companion for burgers to a cheese platter. Note that these are what is called 'refrigerator pickles' meaning you don't process the jars after they are full.
Vegetarianized.com: "Ham," gruyere cheese, bechamel sauce, crusty bread - all melty together and all with a fried egg on top!
Vegetarianized.com: I think it's the perfect sandwich. It's got hearty, fall flavors, crusty bread, creamy dressing and caramelized onions - so dreamy!
1 repin
Vegetarianized.com: In this recipe I wanted to use up two pints of grape jelly I made last fall from our concord grape vines, but you could use any fruit jelly, jam or preserves in your fridge to make this easy, low fat dessert. I mixed the jelly with Meyer lemon, but lime would work just as well.
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Vegetarianized.com: It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich. Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
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Vegetarianized.com: My friend, Laura, asked me for a new brown bag lunch sandwich partner that wasn't boring, old chips. I've been meaning to do my three bean dips before so this is the perfect opportunity. These are ridiculously easy to make and will accompany Italian, Mexican and Middle Eastern foods. I often eat them with homemade pita chips. They are so versatile that even the recipes can be left to your imagination.
3 repins
Vegetarianized.com: I adapted this lentil dip to have a French flare. It's low in calories and fat as well as high in protein and fiber - a yummy snack that's good for you! It gets better with age so if you can let it chill over a night or two, it'll be even better. Bon appetit!
Vegetarianized.com: Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else. I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites.
2 repins
Vegetarianized.com: This is another lovely spring time pasta, this time using in-season carrots. They do double duty: cutting down on the fat and calories of traditional mac n cheese as well as adding healthy vitamins and nutrients. I roasted them as I did in my Roasted Carrot Soup (click for recipe) and used smoked cheddar and fontina, which allows you to use less and still get a rich, deep flavor. I think both little and big kids will eat their veggies tonight!
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Vegetarianized.com: Egg Salad: My NYC, now Portland, friend inspired me with a challenge to spruce up the boring lunch sandwich she takes to work every day. I really don't eat sandwiches, except grilled cheese with avocado and tomato at a diner - divine! - so it was a particularly good challenge. Egg Salad is terribly fast and the mix of crunchy veggies, tangy mayo, sour lemon juice, spicy dijon mustard and vinegary pickles is simply amazing...enjoy!
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Vegetarianized.com: Squash Gruyere Bread Pudding: I tried this lovely, savory, cheesy dish a few months ago for the first time and fell in love. First I did a sweet onion version with gruyere and then when Gourmet magazine came out with a summer tomato edition complete with roasted garlic, mixed fresh herbs and fontina I was hooked! I feel confident that in under an hour you'll feel culinarily creative and have a fab side or main for four to enjoy. Now's the time to use that summer bounty!
Vegetarianized.com: Roasted Garlic Artichoke Pesto with Penne, Asparagus, Peas and Leeks: The ultimate spring-time dish using all the season has to offer - artichokes, garlic, lemons, asparagus, leeks and peas. This light dish can be served as a main or first course. Swap out sage for mint or thyme.
3 repins
Vegetarianized.com: Think you can't get in veggies before 8am? Try making a savory breakfast muffin over the weekend and have a grab-n-go treat every morning for weeks. This combo is sherry mushrooms, fresh rosemary and grated parmesan, but the sky's the limit here. Try spinach and feta, faux sausage and mozz, sage and mushrooms, scallions and red pepper - get creative and then get to work with a healthy breakfast in your belly!
2 repins
Vegetarianized.com: BBQ Sauce: One pot, 15 minutes active time, and you are barely heating up the kitchen - a great summer condiment. Boycott the plastic bottle BBQ sauce! This is rich, thick, and smoky. Fabulous with veggie dogs or roasted/grilled portobello caps.
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Vegetarianized.com: Roasted Brussel Sprouts: Think you don't like brussel sprouts? Have you only ever had them boiled with chestnuts at the holidays? This is a vegetable you need to rethink. Roasting brussel sprouts is fast, easy and healthy (note 9.7g fiber per serving). To me they taste like candy - really.
6 repins
Vegetarianized.com: Yellow Split Pea Soup-I've had some yellow split peas in the pantry for months now after they caught my eye in the market for their extraordinary summery sun color and bargain price of only 69 cents per pound. I think this will make a great summer soup because of the aforementioned color,and ease to make (don't want to heat up the kitchen when it's 90 out!).
2 likes 1 repin
Vegetarianized.com: Vegan Creamed Spinach-Sound like an oxymoron? This creamed spinach packs great flavor and a creamy texture all without any animal products. I use it on my Spanikopita Pizza.
Vegetarianized.com: We're off to slow, but good start. Got lots of feedback, but not many recipes in the first week. No worries, Rob G. of Manhattan sent in a quinoa recipe and a $15 Pay Pal donation to boot - and wow I haven't even cooked anything yet! Thanks, Rob! It's funny because I think I've cooked quinoa like once (much to my dismay pronounced keen-wah not quin-o-a). But as I said, I'm up for a challenge so I thought I'd give it a go.
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Vegetarianized.com: I wanted to test my "Chicken" Enchiladas. I was reading the May 2008 issue of Vegetarian Times and wouldn't you know they are having a reader recipe contest with the theme 'meatless makeovers.' Oh my goodness, oh my goodness! What timing with the start of this blog! First prize is only $500 and you have to use their sponsor's products in the recipe, but wow - what a great way to plug the blog - and you just never know...
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Vegetarianized.com: Margy, a Greek friend from Richmond, VA, suggested I vegetarianize the Greek dish, Moussaka. By chance I already have! And I was excited to try it again.
Vegetarianized.com: This sauce is fast, vegan, cheap, so versatile (suggestions for applications below), and fresh and lovely using canned tomatoes in the winter. My boss gave me some bay leaves from her yard - yes I'm still amazed things grow in yards here in CA! I'm going to jar this up and give it to her to say thanks - especially since she also brought me saffron from Sardinia...I'm in foodie heaven.
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Vegetarianized.com: Here's another quick one for you. I did this in 20 minutes. Stick a pot on the back burner and cook your rice or egg noodles (I prefer the latter) while making this dish, and dinner for four (or 1, 2, or 3 with leftovers) is on the table in less than 30.
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Vegetarianized.com: Orange Cake with Grand Marnier Sauce: A colleague, Roy E., baked a lovely cake drizzled with a rich cinnamon sauce for a recent meeting - totally sinful, but I had to have the recipe. I made a few slight alternations in my attempt to be better (not exactly good) by reducing some of the fat and sugar and, looking at all the oranges in my fridge, I added an orange flavor all around with zest, juice and Grand Marnier.
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Vegetarianized.com: Even though it's a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it smooth or seeded, or turn up the heat with ingredients like horseradish. This recipe is a basic, lovely version to use as a foundation - take it in any of those directions or enjoy as is. This will be spicy at first, but will mellow over a day or so.
7 repins
Vegetarianized.com: It's been so warm and sunny that I feel springy. Inspired by the great lettuces, potatoes and asparagus in season now I decided to move this traditionally French summer salad up a few months by replacing the fresh tomatoes with my homemade dried, oil-packed tomatoes (or you could use radishes) and the green beans with asparagus. I also vegetarianized it by exchanging Mediterranean white beans for the tuna.
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I am a self-confessed 'yard clipping diver' (that's dumpster diving for the blurbs). CA is such the land of plenty that people put perfectly good fruits and vegetables in their yard piles for pick up by the city. I happily find lovely things all year long - ripe grapefruits nested in grass clippings, juicy tomatoes still affixed on freshly pulled plants. Serendipitously, I recently came upon a Fairytale Pumpkin - an old French varietal shaped like Cinderella's coach.
3 repins
www.vegetarianize.... Take chocolate to the savory side and impress your Valentine this year. Port and rosemary-infused chocolate sauce is spread thin on garlic-rubbed toast and complemented by peppery arugula, dried figs and the soft, gooey cheese of your choice. I preferred a fennel, lavender goat cheese while Michael loved the sharp, salty bite of gorgonzola. An easy weeknight pleaser that comes together in less than 30 minutes.
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Vegetarianized.com: What could be more Superbowl ready and food faddish at the same time than a self-contained mini-cupcake with all the nacho fixin's? Plus it combines some of the best recipes of Vegetarianized.com, including baleadas, refried beans and grilled guacamole.
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www.vegetarianize.... I've been seeing this warming, winter soup in lots of food magazines and blogs lately and realized I've never made it at home. Knowing that the broth is the chief ingredient that would make the vegetarianizing of this soup, I bought a few and did a very unscientific taste test with Pacific, Trader Joe's and Imagine vegetable broths. Maybe I shouldn't have been surprised that they all tasted pretty weak, with the Trader Joe's fairing the worst (it tasted literally like water). I ended up using Pacific - had the most deep flavors. If you are concerned about sodium, opt for the low sodium broths (I used full test). The cheese also makes this - spend a bit and go for an aged gruyere - it's worth every extra penny.
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www.vegetarianize.... We wandered into a bar on Monday night that offered free Red Beans and Rice to locals. At less than $2.00 per serving, it truly is a poor man's complete meal - packed with fiber and protein - but also has some modern health benefits - low saturated fat and no cholesterol. I decided to recreate it at home with faux sausage and boosted the flavor with lots of herbs and spices. To help the mock meat, I used smoked paprika instead of mild.
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Chocolate-Pink Salt Dipped Lemon Pistachio Biscotti: NEW recipe with photos now up at Vegetarianized.com.
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If you've been following me on Twitter (@Vegetarianized) this week, you know I've been obsessed with this salad that's quick and showcases some of the best of in-season produce. The licorice of the raw fennel is a perfect foil for the sweet persimmons and creamy goat cheese. It's a wonderful starter or side dish that's great for a weeknight meal and dressy enough for a holiday dish.
My vegan creamed spinach recipe always seems to be the most popular post from Vegetarianized.com. It pains me slightly because in June, 2008 when I did it I was taking photos with an iPhone 3. A request from Suzanna in New York has allowed me to retake those photos with my Nikon D90 because that recipe is the base for my Spanikopita Pizza. Transforming the creamed spinach into a pizza makes it not vegan with the addition of mozzarella and feta, but you could keep it vegan by omitting the cheese. My crust recipe comes directly from Cooks Illustrated - it's the best crust I've ever made at home.
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I had a beautiful idea for this 'mash up' of previously posted Vegetarianized.com recipes (Roasted Carrot Soup and Hummus) after tasting a bland version at a restaurant this weekend. Feeling pretty done with Thanksgiving fare, this is a nice, light snack that’s big on flavor - not calories.
SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
I received delicata squash from my CSA a few weeks ago and immediately envisioned serving soup in them. It would be a great first course for Thanksgiving. The maple syrup, apple and rosemary play so magnificently off one another. For a vegan soup, use soy-based butter or all olive oil.
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www.vegetarianize.... I received delicata squash from my CSA a few weeks ago and immediately envisioned serving soup in them. It would be a great first course for Thanksgiving. The maple syrup, apple and rosemary play so magnificently off one another.
www.vegetarianize.... I received delicata squash from my CSA a few weeks ago and immediately envisioned serving soup in them. It would be a great first course for Thanksgiving. The maple syrup, apple and rosemary play so magnificently off one another. For a vegan soup, use soy-based butter or all olive oil.
www.vegetarianize.... Roasted Poblano Ailoli. My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
www.vegetarianize.... Even though it's still 80 degrees in NorCal, I wanted Fall so I pulled out some pumpkin puree I froze last year to make this spicy pumpkin bread. It comes together quickly so get the oven going immediately. You could use canned pumpkin puree, but it's thicker than roasted, pureed, fresh pumpkin so you may need to back off on the dry ingredients here. It's great toasted with jam or butter for breakfast.
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www.vegetarianize.... Virginia Peanut Brittle: I'm back in the South - Richmond, Virginia - where I went to school, met my beau and started a career. There is hardly anything more Virginia than the peanut. This isn't healthy, but a treat. Substituting coarse salt gives it a great salty bite.
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www.vegetarianize.... I saw a picture of this Italian masterpiece in an old Gourmet magazine and had to conquer it. It's a great weekend project actually - when it's raining out or you just want to stay in. You will be rewarded! Every recipe I found used meat sauce so I vegetarianized it by skipping the meat in favor of a robust veggie-cheese mixture of eggplant, mushrooms, beet greens and smoked mozzarella.
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Cob Toppers: www.vegetarianize.... Flavorful toppings for that end of the summer sweet corn. I wouldn't say they were particularly healthy, but you can splurge - bathing suit season is over! Spanish style with smoky, salty flavor; American style aka buffalo wings; and Mexican style of traditional elote grilled corn with mayo, cotija, cilantro and chili powder.
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www.vegetarianize... The figs keep coming! I discovered a fig tree behind my office building and easily snatched four pounds worth. I added them to some pears I had to make a compote that could be used for sweet or savory dishes thanks to black peppercorns, rosemary, cinnamon and Madeira wine. If you'd like to can this, go to my recipe for Honey-Ginger Grapefruit Marmalade and follow from instructions 6-9.
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Grilled Fig Strudel: www.vegetarianize.... I got a pound of figs from my CSA this week and one evening Michael and I brainstormed this savory phyllo strudel. Honey and rosemary-marinated figs are grilled and paired with red onion and olives, then spread on top of asiago-layered phyllo dough. Roll it up, bake and enjoy as a light lunch or appetizer.
3 likes 5 repins
This is another recipe I've developed specifically for Java City, a great, little Sacramento coffee company. Baleadas (pronounced bal-e-a-das) are the quintessential cheap, street food in Honduras and a perfect match for Java City’s Mundo Verde. This recipe is very traditional, simple and crazy delicious. You can dress it up with scrambled eggs, avocado and/or chiles. The salty, warm bites of the baleadas marry beautifully with the light, sharp coffee. Cut out the crema for a healthier, lower fat version. www.vegetarianize...
2 likes 7 repins
August 15-21 is Midtown Cocktail Week in Sacramento with boozy parties and cocktail-making classes all week long. In its honor, I requested this amazing homemade maraschino cherry Old Fashioned recipe from a new friend, the newly minted Jersey Girl, Zoe H. (check out her new blog, Lamb's Quarterly). The cherries are spicy, fresh and retain their snap - a million miles away from those nuclear red, squishy sweet ones from the bar. www.Vegetarianize...
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Fresh Mozzarella: This recipe is heavily based on Gourmet magazine's take, and well worth the hours it takes. Dedicate a lazy summer afternoon and you will be rewarded. You must use the best milk you can find - here a local dairy that sits right on the Pacific Coast less than 100 miles away called Straus Creamery. Paired with tomatoes and basil from the garden - just perfection. www.vegetarianize....
2 likes 5 repins
Greek souvlaki meets Mexican tacos. Lemon-marinated veggies and haloumi (Greek 'grilling' cheese, omit for vegan) sears on the grill via rosemary skewers, gets dressed with yogurt tzatziki, and piled high on a warm flour tortilla. This is food fusion that uses the best of the summer season. Vegetarianized.com.
11 likes 39 repins
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