Hearty meals with no meat required.
As the weather changes, I want a light meal, but I also want to feel like I ate something. This fits the bill.
A fresh, fiery salsa that is spicy, but not ridiculous.
OK, now when I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use quorn or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But... for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!
A variation on potato leek soup, this recipe uses grocery store curry powder and cayenne pepper to impart a special kick. Make sure you like curry powder!
This is an easy to make side dish that goes with just about anything. Leftovers make a great snack.
Bring the smoky taste of the grill inside (but definitely not the actual grill) to make this smoky, cheesy soup.
This is a basic fun pasta dish and can be made with many variations. It has vibrant flavors and can be thrown together in a couple minutes. I make this for my family and it is always a hit.
This makes a great side dish, but once the kids try it, it will become their main dish. The directions were made simple enough for a ten year old or a real beginner cook wanting to go beyond take-out or boxed dinners. Great for pot luck dinners too.
Fast and easy gazpacho for hot summer days. Top with cilantro and tortilla chips.
This chocolate syrup recipe is made with raw organic agave nectar and unprocessed cocoa, which is great for diabetics and health conscious consumers wanting to avoid sugar, corn syrup, and artificial sweeteners. This syrup is great on ice cream, in coffee, and any recipe that calls for chocolate syrup!
Chilled coconut milk and honeydew with an infusion of mint and melon liqueur makes a delightful start to a meal. Served in a chilled small soup cup and garnished with a sprig of peppermint. Every time it gets wows! Volume varies with the size of the melon. I use 5-ounce servings.
A light vegetable soup using canned cream of mushroom soup as a base.
This is a filling and tasty dish that can either serve as a unique starchy side or, along with a vegetable dish, a good vegetarian meal.
This recipe will make great hard boiled eggs.
Another variation of the classic American pickled egg.
This is a pudding made from: Seaweed! The seaweed has no flavour, but does make an amazing thickener. Because of this, it is an excellent vegetarian custard. By using Soy Milk, it can also be turned into a brilliant vegan custard. Your guests will never know that they are having seaweed for dessert. Carrageen can be found or ordered in the U.S. through healthfood shops, where it is sometimes called carrageenan.
A tasty delight to eat.
Delicious Chile Rellenos. A great Mexican treat to have on their own or with rice and tacos.
A colorful alternative that tastes as good as it looks. Even better the next day.
I originally made this recipe up to dip some bacon-wrapped shrimp in, but we soon found out that it was good on all kinds of chips and crackers also!