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Vegetarian

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  • 2.25 lb Mixed Veggies – peas, diced carrots, and corn (fresh or frozen)
  • 8 Large Eggs
  • 1 c. Breadcrumbs
  • 2 tsp Sesame Seeds
  • 1/2 c. Olive Oil
  • To Taste: Salt, Pepper, Garlic Powder, Crushed Red Pepper Flakes

Easy Veggie Patties

Let's talk about real food - the kind that's minimally processed and made with pronounceable ingredients. It's healthier, cheaper, and tastes…

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  • 3 blood oranges (or regular navel oranges), cut into thin slices with rind removed
  • 1 bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
  • 1 head Romaine or other leafy green lettuce
  • 1 t. fresh orange zest
  • 2 T. fresh orange juice
  • 1 t. fresh lemon zest
  • 1 T. fresh lemon juice
  • 1 t fresh lime juice
  • 1 T. fresh lime juice
  • ¼ cup rice wine vinegar
  • ½ cup really good extra virgin olive oil
  • 1 T. honey
  • 2 t. Dijon mustard
  • 1 clove garlic, finely minced
  • salt and pepper, to taste

Orange Fennel Salad with Citrus Vinaigrette

Orange and fennel is a classic combination that creates a wonderful flavor profile. Because these two flavors are so distinct, it…

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  • 1 or 2 24 oz. jars of tomato sauce (it depends on how saucy you like it. I usually end up using 1 ½ jars because I like things pretty saucy.)
  • 3 zucchinis cut into long slices
  • 1 large tomato sliced
  • 2 cups of kale or chard, chopped (remove stem if using kale)
  • 1 egg
  • handful of fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 3-4 cups shredded mozzarella cheese
  • 2 cloves of garlic
  • Spices: oregano, rosemary and thyme

Vegetarian Lasagna

This vegetarian lasagna recipe is truly vegetarian and not just meat-less. By that I mean it is comprised of vegetables and…

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  • 1 large white or yellow onion
  • 3 celery stalks, sliced thinly
  • 3 carrots, chopped into small pieces
  • 1 bag of dried lentils, normally 2 cups
  • 3 cloves of garlic, minced
  • 6-8 cups of vegetable stock
  • 4 cups of water
  • 2 tablespoons of olive oil
  • 2-3 bay leaves
  • ½ tablespoon of thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste

Lentil Soup

Discover the superpowers of lentils! These tiny beans are a vegetarian's best friend, packed with fiber, protein, and iron. Try our…

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  • 1 white onion, diced
  • 2 stalks celery, diced
  • 1 - 28 oz. can crushed tomatoes
  • 1 - 15 oz. can diced tomatoes
  • 6 cups of beans (I used 2 cups of each: black, pinto and kidney, drain and rinse if using canned)
  • 1 quart vegetable stock
  • 3 cloves garlic, minced
  • 2 ½ tablespoons chili powder
  • 2 tablespoons cumin
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 ½ tablespoons pepper sauce (like Cholula, Tabasco or Crystal) or to taste
  • Optional vegetables: 1 finely chopped jalapeno, 2 cups diced mushrooms, 2 cups chopped spinach, 2 cups corn kernels

Vegetarian Chili

Looking for a vegetarian chili recipe? You’re in good company. Chili is one of the oldest recipes on the books and…

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  • 1 can full fat coconut milk
  • 1 can chickpeas, drained
  • 1/2 onion, diced
  • 1 cup broccoli, frozen
  • 1 zucchini, diced
  • 2 teaspoons olive oil or coconut oil
  • 1/2 tablespoon fresh ginger, minced
  • 1 teaspoon each, garlic powder, curry powder, turmeric
  • pinch of cayenne pepper (optional)
  • salt and pepper to taste

Coconut Chickpea Curry

Warm up this winter with my delicious and easy-to-make Thai curry recipe! Packed with spices and loaded with vegetables, it's the…

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