This is so tasty and healthy, and perfect for a Fall day. I have seen this recipe numerous places, including Vegetarian Times and a cook book I own. Not sure where it originated. I usually serve it with bread, but it would also be good with pasta, rice, or polenta.
A lovely, refreshing Summer hors d' oeuvres! This is from the November 2004 issue of Vegetarian Times. I am posting it as published, but it should be noted that I always either skip the mint or only use a tiny bit, so I'm not entirely sure how the recipe tastes prepared as intended.
My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili--more like a stew--but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream.
Not low-fat, but great for the holidays! I have made this a few different ways, including using acorn squash instead of butternut, adding thinly sliced onion, and adding a smashed clove of garlic to the cream and thyme. I have also tried it with half and half instead of cream. All variations turned out great. From Epicurious.com.
Everyone loves this recipe, even those who think they don't like tofu! I tend to go a little light on the tofu and a little heavy on the cream cheese, and I put some or all of the optional cheddar cheese in the enchiladas as opposed to on top. I recommend light tofu, as it has a lighter flavor as well as being lower in fat. I also tend to process all of the tofu as opposed to half of it. Prep time is an estimate. Sauces are posted separately. From Crescent Dragonwagon's Passionate Vegetarian.
This is essentially the recipe on a box of Chex, adjusted to my taste. I like extra seasoning, a kick from hot sauce, and a few other adjustments. I also leave out the bagel chips; they just don't seem very Chex Mix-y to me.
I saw this recipe on 30 Minute Meals made with smoked turkey. I thought it would be great with smoked tofu and I was right. It's very easy and has been a hit every time I've made it, even with meat-eaters! This recipe is meant for a toaster oven, although I am sure a conventional oven would work.
I have seen this recipe both in Vegetarian Times magazine and on the Food Network website (it was on $40 a Day). It is one of the best things I have ever eaten! Everyone I've ever served it to has loved it, too. The last six ingredients are for the Roasted Garlic Viniagrette that tops the endives.
My grandmother used to make a version of this around the holidays every year and I have always loved it! I've always had it served with crackers, although I suppose you could have it with bread or veggies, too.
This sounds odd, but it's very tasty! It is loosely based on a recipe I saw on Easy Entertaining with Michael Chiarello. It is prettier stuffed, but the stuffing can also be used as a dip for the celery and/or other vegetables.
This isn't too different from many minestrone recipes, although it may have more ingredients than most. I stumbled upon it by throwing things into a pot and it is absolutely the best minestrone I've ever had! Be sure to salt and pepper as you go; every couple of steps to taste. You can add the pasta right to the soup if you plan to eat it all right away. It is easier that way, but making it separately allows for leftovers as the pasta will not soak up all the broth.
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