10 Vegetarian Recipes To Make Before Spring Is Over: Starters, Drinks, Entrees, and Desserts to make the most of the season!
I shared a round-up of my favorite vegetarian spring recipes over on Instagram Stories the other week and realized I should probably go ahead and share them here in case you don’t follow me on IG. Spring is zipping by and before you know it, it’ll be too hot to even turn your oven on so hurry up and get in that kitchen with these recipes!
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This Egg Salad recipe with Pink Mayo and Pickled Beets recipe is the ideal lunch for one. It’s quick to whip up (we are talking under 15 minutes) and full of protein to keep you going all afternoon long.
Earlier this month, I went to New York City for the first time since I was in high school. I’m not totally sure what took me so long to get back there since I travel pretty regularly (I went to the west coast 3 times last year and that is twice as long of a flight) but I have never been as a food lover and I was really excited to dive into the NYC food scene. Although I was there for meetings, I made sure to leave plenty of time for food (a girl’s gotta eat – right?). And, as you’d guess, New York City did not disappoint. I ate amazing pizza at Roberta’s, devoured spicy apricot and butternut squash dumplings from Glory, Instagrammed the shhhhht out of the gorgeous pastries from Supermoon Bakery, watched dogs play along the waterfront while enjoying an everything croissant from Ovenly, downed a slice of crack pie from Milk Bar, and ate so much more.
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This Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.
It FINALLY feels like spring here which is huge for my creative mindset and recipe developing. I was starting to a feel pretty bored with winter produce and annoyed with cloudy lighting. And then, what felt like overnight, everything changed. Our summer outdoor market opened up, the sun started to come out more than once a week, and rhubarb start popping up at all the stores. And although those are subtle changes, it completely awakened my creative juices and desire to jump back into the kitchen.
For spring, I know it’s tradition to make a Strawberry Rhubarb Pie but I’m going to be honest with you…my pies of frustrate me. For one, I’m a cake person as pies tend to be a bit too sweet for me. For two, my crust is just never as good as it should be and I usually end up more disappointed than excited to eat the thing. All is well though because my lack of ability to whip up a pie means I have to get creative with fruit and think a little bit outside of the box. As soon as I picked up the rhubarb, I knew I wanted to roast it but I had originally thought I’d fold it into muffins afterwards. However, then I remember this delicious Roasted Plum Polenta recipe from last year and knew I wanted to re-create something similar with strawberries and rhubarb.
For this Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe, I used frozen strawberries because fresh ones have not made it to my market just yet. Taste the strawberries you are using to see how sweet they are, mine were very tart so I’d recommend cutting down the sugar if yours are not as I had to overcompensate with mine. I love the addition of orange slices and thyme, which I added to the roasting process but removed before serving, as the oranges release juice throughout the roasting process and the thyme leaves just a touch of herb-y aroma.
If serving for dessert, a splash of heavy creams gives a subtle nod to strawberry shortcake but you are serving for breakfast, plain yogurt is a healthier and almost-as delicious option. If grits are not your thing, try folding the roasted fruit into muffins or topping on ice cream.
This Roasted Strawberry & Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, mix together the strawberries, rhubarb, sugar, vinegar, and salt. Transfer to baking sheet and spread into an even layer
Place orange slices and thyme sporadically around the strawberries and rhubarb (it will release juices as it roasts).
Roast for 30 minutes or until the rhubarb is easily pierced with a knife. Remove from oven, transfer the orange slices and thyme to another try (to reserve for garnish), and set aside until the grits are ready.
Bring water to a boil in a large saucepan with high edges. Once boiling, add the grits and salt and turn the heat down so they simmer. Cook for about thirty minutes, stirring often.
Remove from heat and stir in the butter until melted. Taste and season with more salt if needed.
Divide the grits between three serving bowls and top with the roasted strawberries and rhubarb. Drizzle with heavy cream or yogurt. Sprinkle with toasted pecans and garnish with thyme leaves and an orange slice. Serve right away.
Serving this Sweet Potato Open-faced from The Minimalist Kitchen cookbook allows you to see the array of colorful veggies piled high on the crusty bread. This is a perfect vegetarian lunch or dinner option.
I’ve been so wrapped up in my own book promotion lately that I haven’t taken a moment to tell you about all the other really fantastic cookbooks that have also come out this spring. Well, that changes today because today we are talking all about Melissa Coleman’s The Minimalist Kitchen which includes 100 wholesome recipes plus guidelines on how to pair down your kitchen to just the essentials. Although the book is not 100% vegetarian, a large portion of it is and I’ve been loving the simple but flavorful meals she is able to whip up with pantry staple ingredients. The recipes in this book are very much in line with the quick dinners I tend to gravitate towards – tacos, sandwiches, egg dishes, etc. so I’m very excited to use this cookbook to mix up my weekly routine without it taking a ton of extra planning.
These Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts are a quick and flavorful vegetarian meal that can be whipped up in less than 30 minutes. Please note that this post was sponsored by Alexia Foods but All opinions are my own. Thank you for supporting the brands that make VV possible.
I tend to over do it. I tend to overbook myself with work, freelance projects, social gatherings, and workouts. And with each thing I book, I give it my all. I still remember my mom saying to me once in a very matter of fact voice “I’m sorry but you’ve got my genes and let me tell you something about that, honey. You will most likely never be the smartest person in the room but there is a good chance you’ll be the hardest working and that may take you just as far”. I remember being very offended – like she was poking at my intelligence with this advice but through time I realized how right she was. Whatever I set out to do, I gave it my 100% all, all of the time. So, needless to say, when I get home every night at 6:30 or so, I’m exhausted, from a full day of putting my whole self into whatever I’m doing that day. And usually on top of exhaustion, I’m starving as well. Most days, I don’t even bother to take off my work clothes and shoes before I’m in the kitchen searching the fridge for what I can devour for dinner. Usually by this point in the day, I’m so hangry and my mind is mush that if I don’t get dinner on the table in less than 30 minutes, it’s a loss cause. And that is exactly why I’ve been turning to little helpers like Alexia’s frozen vegetable sides (which happen to be vegetarian!) to help me get a head start on my meal.
This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season.
Well well well – what do we have here? Is this a new recipe post? A post about more than just my new book and busy busy life? Wow – just like the old days! ; ) But first, I’m going to talk about my busy life and book because that is just where my head-space has been lately. ha!
How have you been? I’ve been feeling a little scattered lately but finally feel like I can let out a big sigh of relief. Platters & Boards finally came out at the end of last month and then I had my local launch party for it this past Friday at Cardinal Spirits here in Bloomington, Indiana. It was a really great time – some of my family came down for it and a bunch of people showed up and I made a giant table full of food and we drank fancy cocktails and talked about the book. It was a really really good time.
This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.
I have such a love / hate relationship with spring. On one hand, it brings more light in the morning and evening, beautiful budding flowers, warmer weather, and delicious rhubarb. On the other, it brings my annual allergies that clog my senses from being able to fully smell and taste all the delicate things spring has to offer.
With spring on the horizon, it won’t be long before everything is rhubarb this and asparagus that so I’m embracing the last few weeks of being able to savor comfort food. This Roasted Broccoli and Cheddar with Crispy Quinoa recipe fancies up the traditional broccoli and cheddar side by swapping out the Velveeta (thank goodness) with a quick homemade cheese sauce and adding a crunchy quinoa top that bring both an extra texture to the dish and a boost of protein. I’ve been enjoying this for lunch lately but it would work great for a light dinner for two or as a side dish.
Day old quinoa works best here because it’s already dried out a bit but it’s not too much of a big deal if you need to make same day. Also, I originally was making this with a sprinkle of roasted red pepper chunks at the end for color but have sense got lazy a few times and the dish still comes out delicious so I made that addition optional in the recipe (didn’t want to omit it completely because it’s in some of the photos).
This Roasted Broccoli and Cheddar with Crispy Quinoa recipe is a vegetarian twist a classic with homemade cheese sauce and protein rich crispy quinoa.
Preheat oven 450 degrees and line a baking sheet with parchment paper. Add broccoli to prepared sheet and toss with 2 Tbsp olive oil. Sprinkle with a little salt and pepper.
Roast for 20 - 25 minutes, tossing often, until browned and tender. Remove from oven and transfer to a serving dish.
While the broccoli roasts, bring 2 cups of salted water to a boil in a medium saucepan. Once boiling, add quinoa and reduce to a simmer. Cover and let simmer for 15 minutes. Remove from heat and let sit, covered for an additional 10 minutes or until most of the liquid is absorbed.
Once the quinoa has sat, warm 2 Tbsp olive oil in a large frying pan over medium heat. Fluff quinoa with a fork and then add to the frying pan. Toast the quinoa by tossing it often and letting the heat dry it out for about 15 minutes or until it has turned golden and crunchy. Remove from heat and set aside.
In a medium saucepan over medium heat (you can re-use the one you made the quinoa in if you rinse it out), whisk together 2 Tbsp butter and 2 Tbsp flour until a thick dough has formed. Slowly add the milk, whisking the entire time, fully incorporating it into the flour mixture. Let the mixture cook for about 5 minutes or until thickened, whisking often. Remove from heat and whisk in the cheese and a dash of salt and pepper. Taste and add more salt, if needed.
Pour the cheese sauce over the broccoli and top with crispy quinoa. Sprinkle with roasted red pepper pieces, if using. Serve right away.
Love broccoli? Here are some other Vegetarian ‘Ventures recipes featuring it:
Chickpea Shawarma Flatbread from A Couple Cook’s Pretty Simple Cooking cookbook. A quick and easy vegetarian meal that can be whipped up in under 15 minutes.
Today’s recipe comes from one of my favorite blogger couples, Sonja and Alex Overhiser of A Couple Cooks. I feel pretty lucky to have two like-minded veg friends living only an hour away. We’ve collaborated numerous times over the years and I love finding an excuse cook with them in their gorgeous kitchen.
Their new cookbook, Pretty Simple Cooking, is a nice change of pace from the complicated cookbooks I’ve been receiving lately. All of the recipes are vegetarian and the majority can even be made in under 15 minutes. The ingredients are simple but produce heavy which is just what I want after a busy day of working.
This Chickpea Shawarma Flatbread took me about 10 minutes to make and kept me full through the entire afternoon. I’ll be honest, I’ve never had traditional Shawarma since I’ve been a vegetarian for so long but if the flavors are anything like this, I get why it’s so popular. The bright yogurt dill sauce compliments the spicy chickpeas perfectly while the hummus gives it all an extra protein boost. The only adjustment I made to the recipe was adding tomatoes which brought another juicy element into the mix. If you have time, make sure you warm the naan before assembling.
Chickpea Shawarma Flatbread from A Couple Cook's Pretty Simple Cooking cookbook. A quick and easy vegetarian meal that can be whipped up in under 15 minutes.
In a small bowl, whisk together the yogurt, dill, 1/4 tsp garlic powder, 1/4 tsp kosher salt, and 3 to 4 Tbsp water until a loose sauce forms.
In a small mixing bowl, combine 1 tsp garlic powder, cumin, paprika, cinnamon, red pepper flakes, black pepper, and 3/4 tsp salt. In a large skillet, heat olive oil over medium heat and add in the chickpeas and spices. Saute, stirring often, until chickpeas are warm and coated evenly with the spices (about 5 minutes).
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These Fried Eggs with Green Tahini and Pita are packed with spices and herbs and make a perfect simple dinner or weekend breakfast for two. Please note that this post was sponsored by Made In but All opinions are my own. Thank you for supporting the brands that make VV possible.
I think about #adulting a lot. Despite being 28 and closer to 30 than 20, I still feel like such a kid all the dang time. A perfect example of this is that 80% of my kitchen items are hand me downs from my parents. This means that all my pots, pans, and knives are all from the 90s. So, needless to say, when these In Made pans came in the mail, it felt like a really adult moment to be the first one to get them greasy. I tried out the “Giving Green” nonstick frying pan, the frying pan, and the saucepan. They all worked out great but I especially loved how easily it was to clean up after using the “Giving Green” nonstick pan. Plus, they are currently donating 25 meals to children in need for every “Giving Green” Nonstick purchased so why would you not want to help both your cooking game AND people in need?
Speaking of #adulting, sometimes it’s just really hard to do it all, ya know? I’m feeling that especially this time of year with the holidays approaching and with our big move. If you are feeling super overbooked and drained then I encourage you to take just 20 minutes for yourself and make this meal of Fried Eggs with Green Tahini and Pita. It’s simple (you may even have all the ingredients on hand!) so it shouldn’t take very long to make (maybe 10 minutes) but also full of fresh ingredients to help you feel a bit more nourished than that box of Chinese take-out you were thinking about eating.
The za’atar is optional as I realize not everyone has it in their kitchen but I highly recommend getting some if you can. It’s such an addictingly delicious spice that is amazing on eggs, fries, and in dips. Also, the green tahini will probably make more than you need for this meal so save it in an airtight container in the fridge to drizzle on roasted vegetables and toast. It should last for at least a few days.
These Fried Eggs with Green Tahini and Pita are packed with spices and herbs and make a perfect simple dinner or weekend breakfast for two.
Heat 1 Tbsp olive oil in a medium non-stick skillet over medium high heat. Once the oil is hot, crack each of your eggs into the skillet and sprinkle with a little salt and pepper. Cook until the white parts are golden brown and bubbly around the edges. If you like your egg yolk on the firmer side, cover with a lid while cooking. Once ready, remove from pan using a spatula and set aside.
Turn heat off but keep the used pan on the stove (it should still have a little olive oil on it from frying the eggs). Add pita slices to the pan, flipping every few seconds, until warmed and just starting to brown. Remove from heat.
In a high speed blender or food processor, blend the tahini, cilantro, parsley, garlic, cumin, za'atar, salt, lemon juice, and 1/4 cup water until creamy and no lumps remain. If it's too thick to drizzle then add more water, 1 Tbsp at a time, until desired consistency is reached.
The 'I've got my act together' way to serve: Place pita pieces on two separate plates and top each with an egg, tahini, salt, pepper, parsley, and za'atar. Enjoy right away.
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This Vegan Pumpkin Baked Ziti recipe (from the Veganomicon cookbook) is the perfect easy Thanksgiving Vegetarian main dish. It can even be made ahead of time and baked just before serving!
Okay don’t panic but Thanksgiving is next week. Are you ready? Yeah, me either. I think we all can agree that being a vegetarian around the holidays can be a bit tricky. After many years of going to holiday dinners and realizing I could only indulge in the salad and rolls, I’ve discovered that my best way to enjoy the holidays (and avoid pity smiles from others looking at my plate) is to take control. And when I say take control, I don’t mean run to the freezer aisle and pick out one of those deformed tofurkeys that your relatives will snicker about behind your back all day (darn you mean cousins!). I’m talking about whipping up your own vegetarian main dish that will smell so amazing, all your family members will scoop some onto their plates without even realizing it’s vegan. Here is a perfect example of this: after I whipped up this casserole this past weekend, Wyatt anxiously stood behind while I photographed these photos and asked “When do I get to eat this cheesy goodness? It smells amazing!”. I smiled, handed him a plate, and watched him devour the whole thing without even noticing that it didn’t have a drop of cheese (or any dairy) in it. I’m telling you is going to love this!
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This Ginger Sesame Tofu & Winter Vegetable Stir-Fry is the perfect quick and easy veggie packed weeknight meal for two! This post was made in collaboration with and sponsored by the generous folks at Taylor Farms but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.
How is it already November? Is it just me or is the rest of this year going to fly by? Between getting ready to move into our new home, end of year freelance projects, and the holidays quickly approaching, I’m starting to feel overwhelmed by the thought of keeping up with everyday things like laundry and getting dinner on the table. Luckily for my sanity, I’ve discovered these super delicious and quick to make stir-fry kits from Taylor Farms! The Ginger Garlic kit I’ve been making has made it possible for me to have dinner on the table in less than 20 minutes. Like what? That is unheard of in our house if it’s not take-out!
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This Pumpkin Farro Risotto with Roasted Winter Vegetables is a great vegetarian holiday entree option or the perfect dinner for a chilly winter evening.
DISCLAIMER: This post was sponsored by Nuts.com but all opinions are, of course, my own. Thank you for supporting the sponsors that make VV possible.
I’m extra excited about collaborating with Nuts.com today because this post is part of their holiday Local Pantry Donation Program so all of the income I would normally be making from this will be being donated to my local pantry. They were even kind enough to send so much farro that I’ll be able to donate a few bags to my pantry as well! As if Nuts.com wasn’t already on my favorites list (how else do I get my hard to find ingredients in our small Indiana town?), this really wonderful charity initiative definitely put them up there!
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These Butternut Squash Ricotta Pierogi with Brown Butter Hazelnut Sauce are the perfect fall meal. The dumplings are stuffed with a slightly sweet ricotta butternut filling and then served with crispy hazelnuts and sage.
And just like that, we’ve moved on from summer flavors like tomatoes and corn to hearty fall flavors like sage and butternut. I know a lot of people are bummed about summer coming to a close but fall is my favorite season so I can’t wait for sweater weather, apple picking, and all the changing leaves.
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This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream. This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
If you follow me on Instagram stories then you have probably noticed that I make quinoa taco “meat” almost weekly. We loveeeee tacos around here because they are such an easy way to load up on vegetables and a protein without having to spend hours preparing a bunch of different courses. The only drawback to quinoa meat for me is that it does take a good 45 minutes to make which can feel like all night when you’ve been working all day and just want something to eat right when you get home. And that is exactly why I’ve been turning more and more to walnut “taco meat” lately because it requires less than 5 minutes of cooking and you can have dinner ready in under 20 minutes without compromising flavor or texture.
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This Tomato & Cherry Kale Salad with Lemon Vinaigrette recipe is light but filling and ideal for a quick late summer starter or side.
Okay – it’s the middle of August and the summer has been flying by! It’s about time for a check-in, yeah? Here is what I’ve been up to lately:
And now lets talk about this salad! In the past, I usually just bought my greens on their own and made my salad based on what I had on hand but I was surprised by how much I appreciated that this Taylor Farm’s Salad Kit did all the heavy lifting for me. As someone who usually only makes one item for dinner a night, it was nice to be able to have use this salad kit as a healthy side without it feeling like a ton of extra work. The lemon dressing is tangy and bright which pairs wonderfully with the juicy tomatoes. I love the addition of the crunchy croutons (which are already included in the kit for – again – an easy assembly!) as they add another layer of texture. I also added a dash of salt and pepper at the end to bring out all the flavors.
And obviously, if you can’t find this Taylor Farms product near you, you can swap in a bunch of kale and your favorite dressing.
Is your garden or farmers market bursting with tomatoes? Are you craving a little healthy in your life? What are you waiting for? Go make this Tomato & Cherry Kale Salad with Lemon Vinaigrette!
Remove the dressing, asiago cheese, and croutons from the the Taylor Farm's Kale Chopped Salad Kit and set aside.
Add chopped salad to a serving bowl and mix in the croutons, tomatoes, and cherries.
Drizzle the dressing packet that came with the salad kit over the salad and serve right away.
This post was made in collaboration with and sponsored by the generous folks at Taylor Farms but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.
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White Bean Caprese Panzanella is the perfect simple summer meal. This six ingredient recipe takes less than 10 minutes to make & is perfect for one.
It is very not often that I share a recipe this simple (outside of my ‘Simple Sunday’s series). But it’s summer and no one wants to slave away in the kitchen all day on a gorgeous afternoon that could be spent at the lake or pool. And, I don’t know about you, we’ve been busy busy busy with out of town engagements and family visiting so I don’t think I could even find the time to spent a whole day in the kitchen if I wanted. Luckily, summer’s bountiful harvest lends itself to light and easy meals since fresh herbs and juicy tomatoes are flavorful enough to steal the show (without much cooking involved).
I’ve been calling this recipe the ‘lazy girl’s lunch’ because it literally takes 5 minutes to whip up and only has 6 ingredients. It’s sort of a mix between a caprese (without the pesto) and a panzanella salad. Because the recipe requires so few ingredients, make sure they are all high quality and at their peak moment – tomatoes should be at their juiciest and go out of your way to get a fresh loaf of bread from a local bakery. Also, try to use a robust and quality olive oil if you have it.
Additionally, I added a punch of protein with the white beans which are so mellow that they don’t steal the show but help keep you full through the afternoon. Now what are you waiting for? Go whip this up for lunch!
Heat a small saucepan over medium-high and add 1 Tbsp olive oil. Add torn sourdough and a dash of salt and pepper. Toss bread until completely coated in oil and seasoning. Cook for five minutes, tossing the bread often so it evenly toasts on all sides. Remove from heat and transfer to a bowl.
Add tomatoes, mozzarella, remaining 1 Tbsp olive oil, and white beans to the bowl and toss to combine. Garnish with basil leaves and season with salt and pepper.
Enjoy right away.
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This Vegan Breakfast Polenta with Rose-Roasted Plums recipe is from Aine Carlin’s cookbook, The New Vegan, and is the perfect whole food savory breakfast.
Today’s recipe comes from Aine Carlin’s cookbook, The New Vegan. This book is such an amazing reminder of how far along the vegan food culture has come in the last decade. I always try to get vegan at least a few days out of the week and became really into cooking vegan at home when I discovered Isa Moskowitz’s approachable vegan cookbooks in college. Aine takes it to a whole new level with not only approachable and simple recipes but insanely gorgeous modern photos to accompany the recipes. Unlike a lot of vegan cookbooks I’ve come across, she doesn’t rely on processed meat substitutes (tofu, seitan, etc) and instead focuses on whole foods and loading her recipes with veggies (my favorite thing to do for meal time). In addition to breakfast recipes like this one, you’ll find snacks, sweets, weeknight meals, and big gathering recipes in her delicious book.
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This Purple Corn Veggie Fritters recipe is so easy to make for weeknight dinner and can be altered to fit whatever ingredients you may already have on hand.
Checking in today before I start a rather exciting day. Today my copies of Vegetarian Heartland are supposed to come in the mail and I am beyond excited / gitty / reaalllllly nervous. I’ve day dreamed about the moment I would get to hold my own book in my hands for years and yet that day is finally here. What if it’s not everything I want it to be? What if I cry in front of the mailman? What if it’s perfect?
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This homemade Sweet and Savory Vegetarian Potato Grape and Rosemary Pizza Recipe is the perfect meat-free weeknight dinner!
Anyone else beyond excited for spring produce? I feel like a little kid anxiously waiting for their birthday that is still weeks away. The weather feels like spring and my body is begging for a crisp spring salad but my garden is still all soil. I’m trying to give winter it’s one last hurrah while I (not so) patiently wait by incorporating winter ingredients into things that my taste buds just cannot resist, no matter how much they are over winter: pizza, pasta, and well…more pizza. That brings me to this gem I’m sharing today; this Potato Grape and Rosemary pizza skips the heavy tomato sauce for a light rosemary-infused olive oil spread over a crispy crust that is then topped with thinly sliced boiled tomatoes, juicy tart grapes, savory provolone, and salty Parmesan. It’s all garnished with more rosemary, a hint of heat from red pepper flakes, and the tiniest bit of sweet from a drizzle of honey. It has a lot going on all while perfectly balancing the irresistibly addicting sweet and savory flavor we’ve all come to crave (or maybe that’s just me craving it?).
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This Vegan Waldorf Wheatberry Salad is the perfect simple recipe for a filling lunch or side at dinner. #Tastelikebetter
I originally planned to call this recipe ‘Healthy-ish Vegan Wheatberry Waldorf-Inspired Salad’ but dashes just don’t work in hyperlinks and that title is wayyyy too long so I went with ‘Vegan Wheatberry Waldorf Salad’ even though this is merely a riff on the classic.
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This Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets is from The First Mess cookbook. This healthy plant-based main dish is chocked full of protein (from the quinoa and white beans) and satisfyingly creamy. A perfect cozy meal for chilly evenings or to serve to for a crowd.
Today’s recipe comes from Laura Wright’s new cookbook, The First Mess cookbook. I should warn you ahead of time that I may get a little fan girl in this post since I’ve been a huge fan of The First Mess since I got into blogging 5+ years ago. Laura has this way of making vibey plant-based recipes so flawlessly accessible that you can’t help but want to try them all. She manages to make these amazing healthy drinks and meals that feel like the perfect balance between something you’d find in a new issue of Bon Appetit and your hippie neighbor’s potion cabinet.
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This Vegetarian Polenta Pizza Stuffed Peppers recipe is the perfect weeknight plant-based meal. Chocked full of nutritious vegetables, filling polenta, and gooey cheese, this main is sure to please everyone in your family!
We are just getting back into the swing of things after being on vacation in California for 10 days. I’m in that blissful in between state right now of still feeding off of the excitement of new experiences while also being so glad to be back in the comfort of our home. Upon arriving home, I immediately showered Tuko (my boxer) in hugs and kisses and then raced into the kitchen to do some comfort baking (in the form of whipping up a batch of banana muffins from some bananas that had been ripening on our counter the entire time we were gone). All the fancy CA restaurants were amazing but I spent the second half of our trip itching to get back into the kitchen.
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These Healthy Vegetarian Lentil-Walnut Meatballs are the perfect meat-free meal. Serve them with spaghetti and your favorite tomato sauce for a hearty main.
Hiiii! I’ve got ANOTHER veg main for you all today (BOOYAHH – take THAT New Year’s resolution). I’ve been spending a lot of my free time this month cooking up homemade meals (hellooo irresistible chili and addictive tacos), listening to inspirational podcasts while getting my steps in (gotta please that Fitbit), and snuggling under the covers on the couch with my boxer pup and a feel-good novel. What have you been up to to curb the winter blues?
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This Vegetarian Quinoa Taco Meat Tostadas recipe is a quick and simple meat-free weeknight main entree. The quinoa taco meat is a healthy substitute for crumbled beef and a must-try for any vegetarian!
I so wish I could take credit for inventing the amazing thing that is quinoa taco meat. It’s smokey, slightly spicy, a complete protein, and even looks like taco meat from afar! But alas, I came across it on Pinterest way back when and it seems to have become most popular through Minimalist Baker. I’ve toyed with even adding it to VV since it’s already done so well in places but this is one of those recipes that I make weekly for dinner (and use the leftovers in quesadillas for lunch) so it seemed so silly to hide this recipe from you. Also, after making it so many times on the regular, I’ve tweaked the recipe here and there and have come up with what I consider the best version. My secret ingredient is smoked paprika for a smoky (almost meat-y) flavor.
Make sure you use white quinoa for this recipe as I find tri-colored quinoa to be a bit temperamental because, for me, it doesn’t always seem to cook evenly. I’ve kept the topping servings general below as the amount needed is all going to depend on how many of the toppings you serve and how much toppings people like to use. I’d recommend planning for about 1 cup of toppings per person (per every 2 tostadas).
I do think the quinoa taco meat is even better the next day. To store, place in a sealed container and keep in the fridge. When ready to enjoy, either warm in the oven or in a skillet on the stove-top – either work great!
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Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.
First post of 2017 – woot woot! How are you all feeling? Refreshed? Excited? Or overwhelmed at the thought of all the things you put off at the end of 2016? I’m honestly feeling a little bit of all three. Instead of getting a head start on my taxes and working ahead on freelance projects, I’ve been spending most of my free time researching what to do / eat / see on our west coast trip next month.
I’m headed out to the west for a weekend blog retreat but it seemed silly to fly so far just for two days so Wyatt is going to meet me out there for a week of adventuring afterwards. We’ll be traveling down the coast, starting in SF, making our way through Big Sur, and then eventually ending up in LA. Knowing I want to see the ocean, cliffs, and Redwoods is the easy part – trying to figure out how to cram everything into 48 hours in LA / SF has been the trickier part…
I’m what you would call a bit of an over-planner (and really love it) so I have an Evernote going of our trip that is broken up into 4 hours segments (yup – I’m crazy, I know). Is it too crazy to plan 3 breakfasts in one day? Because the brunch scene in SF seems pretty insane according to Pinterest. Also, got any suggestions for us? Where are the best vegetarian places to eat in SF and LA? Please let me know because I don’t want to miss ANYTHING!
Okay, now back to why you came here – this Creamy Vegetarian White Chili! One of my 2017 goals is to share more vegetarian main recipes with you all and this chili fits the bill. I make this vegetarian chili recipe often in the winter and was honestly starting to fill a bit burnt out on it. Then, the other week, I came across this chicken white chili recipe and just knew I had to develop a veg version. Honestly, I didn’t even know ‘white chili’ was a thing until I saw this recipe! All the amazing flavor and spices of chili + creaminess? Sign me up! And you know what? It didn’t disappoint. Loaded with tons of nutrient-rich veggies, protein-packed beans, and flavorful spices, I can already tell this is going to become a regular in our house.