Health & Diet: Vegetarian
Refried Black Bean Tostadas
PrintRefried Black Bean TostadasYield 8 Tostadas Crunchy, creamy, and oh-so-filling, these vegetarian tostadas are a festive, fun, and colorful idea for dinner. The crunchy base comes curtesy of Nixta heirloom corn tortillas, made by hand in Minneapolis. Ingredients1 Tablespoon olive oil + more for brushing tostadas1 bunch green onions, sliced, separated into green and white … Continued
Kernza Pilaf
PrintKernza PilafYield 4-6 servings This springy dish is bursting with flavor. The Kernza® grains are nutty with a delightfully chewy texture, asparagus brings crunch, and lemon adds brightness. As a bonus, Kernza is an eco-friendly perennial wheatgrass with the power to restore depleted soil and protect threatened waterways. Ingredients3 Tablespoons butter1 large shallot or small … Continued
Lo Mein
PrintVeggie Lo Mein This satisfying and simple vegan lo mein packs plenty of plant-based flavor. Toss in stir-fried tofu for extra protein. IngredientsFor the sauce:5 scallions, thinly sliced1 Tablespoon ginger, grated3 cloves garlic, minced2 Tablespoons red wine vinegar4 Tablespoons tamari soy sauce4 Tablespoons vegetable oil4 Tablespoons water2 teaspoons sesame oil1/8 teaspoon cayenneFor the noodles:2 yellow … Continued
Vegan “Bacon” & Jalapeño Appetizers
PrintVegan “Bacon” & Jalapeño Appetizers Ingredients2 sheets Dufour Pastry Kitchens Plant-Based Pastry Dough, thawed1 Tablespoon flaxseed meal, beaten with 3 T water and set aside1 cup shredded vegan cheese of choice (Daiya Dairy Free Mexican Blend works well)2-4 Tablespoons pickled jalapeños, chopped2 Tablespoons Dijon mustard12 slices Lightlife Plant-Based BaconInstructionsPre-heat oven to 375°F and line 2 baking … Continued
Layered Eggplant Parmesan
PrintLayered Eggplant Parmesan You’ll love how quick and effortless it is to get this eggplant parmesan on the table. A simple substitution turns this vegetarian dish into a fully vegan one! Ingredients1 Tablespoon olive oil1 medium eggplant, cut lengthwise into ¼-inch slices1 cup marinara sauce1 cup Fontina cheese, shredded1 cup Parmesan cheese, shredded2 Tablespoons fresh basil, cut into thin … Continued
Wheat Berry Apricot Salad with Olives and Mint
PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued
Wheat Berry Breakfast Bowl
PrintWheat Berry Breakfast BowlYield 1 serving Ingredients1 cup cooked wheat berries (see notes for cooking instructions)½ cup yogurt2 teaspoons honey¼ cup blueberries1 banana, sliced1 Tablespoon coconut chips2 teaspoons honeyGround cinnamonInstructionsIn a serving bowl, mix the yogurt and honey until well blended. Arrange the fruit on top then sprinkle with cinnamon. NotesTo cook wheat berries, place … Continued
Wheat Berry Breakfast Parfait
PrintWheat Berry Parfait Recipe Ingredients3 cups vanilla yogurt1½ cup cooked wheat berries (see notes for cooking instructions)1 cup fresh strawberries, sliced1 pint fresh blueberries8 Tablespoons honeyInstructionsIn a pint-sized serving container, layer the following:¼ cup of yogurtTablespoon of honey2 Tablespoons of cooked wheat berries⅛ cup sliced strawberries¼ of yogurtTablespoon of honey2 Tablespoons of cooked wheat berries¼ … Continued
Veggie Lasagna
PrintVeggie Lasagna IngredientsFor the vegetable layers:2 Tablespoons extra virgin olive oil1 large sweet onion, diced4 cloves garlic, finely chopped2 large zucchinis, diced2 large yellow squash, diced6 cups baby spinach, chopped¼ teaspoon kosher salt¼ teaspoon freshly ground black pepperFor the herbed bechamel:4 Tablespoons butter½ all-purpose flour3½ cups whole milk, brought to room temperature½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon dried basil½ … Continued