Turn pantry staples into a crispy, cheesy dinner that tastes anything but basic 🤤🌿🧀 #PantryMeals #EasyDinnerFix #VegetarianRecipes #SimpleCooking #RecipesForRealLife #DizzyBusyAndHungry
Posted into drool worthy recipes @drool-worthy-recipes-MotherhoodLife
Warm, hearty, and full of bold Durban flavours 🌶️🥖, this vegetarian bunny chow with butter beans is comfort that hits the spot.
Simple, satisfying and plant-based, it’s a meal that warms both your hands and your heart!
Click here to read more:https://zurl.co/R8mKJ
#BabyYumYum #BYY #VegetarianRecipes #BunnyChow #ComfortFood #PlantBasedMeals #LocalFlavours
Satisfying vegetarian recipes! #meatlesseats #vegetarianrecipes #vegetariansides #meatlessrecipes
Posted into Little Bit Recipes @little-bit-recipes-LisaMarcAurele
Delicious Veggie Paella Saffron Rice: 6 Easy Variations for Home Cooks
Veggie Paella Saffron Rice: Master 6 delicious and easy variations! Perfect for home cooks and busy families. Get vibrant, flavorful, and healthy plant-based meal ideas now! #veggiepaella #saffronrice #vegetarianrecipes #easydinner #healthymeals
https://dishes-recipes.com/blog/veggie-paella-saffron-rice-recipes/
I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.
Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole
"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.
I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."
Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/
#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood
There’s a reason everyone’s talking about mushroom and lentil bobotie 🍄🥘!
Comfort food meets plant-based goodness in this reinvented South African classic.
Read the full recipe here:https://zurl.co/jORKZ
#BabyYumYum #BYY #PlantBasedBobotie #ComfortFood #VegetarianRecipes #SouthAfricanCuisine #WholesomeMeals
Caramelized Onion and Spinach Quiche
This quiche bakes up creamy with sweet onions and tender spinach throughout. The flavors feel rich without being heavy.
Great for brunch or an easy dinner.
✨ Comment RECIPE and I’ll send it to you. ✨
Serve warm or room temp 😄👇
https://www.binkysculinarycarnival.com/caramelized-onion-and-spinach-quiche/
#quiche #brunchideas #vegetarianrecipes #foodblogger #binkysculinarycarnival
If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025
"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup
#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)
Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish
Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.
Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cups
Use this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste
Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes
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