From Hungry Girl. Craving something sweet and holiday-ish to go with your morning java? Good thing we're keeping busy in the HG kitchen whipping up stuff like this! This cake is a real crowd-pleaser, too, so make it the next time you're having a few people over! PointsPlus® value 4*
From the New York Times Vegetarian Thanksgiving 2013. Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey. Gluten-Free, Nut-Free
From the New York Times Vegetarian Thanksgiving 2013. For the dip to have a brilliant orange color and clean flavor, it is important to avoid browning the carrots when cooking them in Step 1. Cooking time includes chilling time. Dairy-Free, Gluten-Free, Nut-Free, Vegan
From Vegetarian Times. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars
From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.
From “Cooking Light Way to Cook Vegetarian’’: Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.