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Lentil Soup with Spinach and Lemon

lentil soup ingredients

It’s soup weather again. High protein, tasty lentils make an eco-friendly and satisfying meatless meal. Plenty of vegetables make this soup balanced. And lentils don’t take long to cook, so this can even work as a weeknight dinner. The lemon and spinach give this soup a bit of a Mediterranean flair. If you like, it’s nice garnished with a sprinkle of feta or other Greek cheese.

This recipe makes a pretty large batch of soup so you can take the leftovers to work the following day. If …

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Fall Minestrone with Cannellini Beans and Pounded Parsley Pesto

minestrone

It’s already blustery and rainy in Northern California so it’s time to break out the cold weather recipes. Here’s a healthy, easy, customizable vegetarian or vegan minestrone that allows you to use whatever vegetables you have on hand. Beans make it a stick-to-your-ribs and healthy winter meal.

The beans can cook unattended, leaving you free for other tasks. You can cook the beans ahead and refrigerate them in their cooking liquid for up to 4 days. The soup can be finished quickly and easily on the day you plan to serve …

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Seasonal Eating: Pumpkin Seed Molé Sauce

pumpkin

Fall is in the air and my cooking thoughts always turn to simmered meats and vegetables, with lots of warm, spicy layers of flavor. It’s also the time of year to carve our pumpkins in preparation for the ghouls and goblins. Don’t waste your pumpkin seeds! Dry them in the sun and then use them for this authentic Mexican green molé sauce. Of course you can buy them, too.

Toasting the ingredients in a dry skillet is essential for coaxing out the complex flavors of the vegetables, spices and seeds. If …

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