tomatillo - vegetarian recipes

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tomatillo vegetarian recipes

Vegan Chili Verde

October 23 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Chili VerdeChili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish. Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing.   Chili Verde Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size yellow onion, chopped - 3 garlic cloves, minced - 1 large green bell pepper, seeded and chopped - 1 medium-size zucchini, chopped - 1 or 2 jalape?o chiles, seeded and minced - 1 1/­­2 cups (198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped - 1 cup (256 g) salsa verde - 1 to 2 tablespoons (8 to 15 g) chili powder - 1 teaspoon dried oregano - 1 teaspoon ground cumin - Salt and freshly ground black pepper - 1 1/­­2 cups (355 ml) vegetable broth or water, plus more if needed - 3 cups (531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained - 1 ripe Hass avocado, for serving -  1/­­4 cup chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving - Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalape?os. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste. - Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick. - Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Vegan Chili Verde appeared first on Robin Robertson.

Red Lentil Gazpacho

July 26 2017 Golubka Kitchen 

Red Lentil Gazpacho This post was created in partnership with USA Pulses and Pulse Canada. There’s something about the act of making gazpacho that makes me feel like I’m taking full advantage of summer. The chilled soup is definitely a constant on our family’s summer menu, simply because it combines the best of all worlds – it’s incredibly refreshing, packed with sun-grown produce, and such a breeze to make. Since I’m always feeling the urge to experiment in the kitchen, I try to switch up our gazpacho recipe pretty much every year. Some favorites have included this strawberry gazpacho, as well as ones made with tomatillos and watermelon. This summer, I’m all about this unexpected lentil version. It might sound a bit strange to puree lentils into gazpacho, but I assure you that it makes for some seriously tasty and nourishing soup. Red lentils were basically made for gazpacho, not only because of their color, but also because they seamlessly blend in with the rest of the ingredients, while contributing some extra savoriness. Lentils also do a great job of making the soup more filling and satisfying, since they fall into the category of pulses (together with chickpeas, beans and dry peas), which are protein and fiber-packed little superfoods. We’ve been working with USA Pulses and Pulse Canada this year on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week is a great idea, since you’ll end up with sustainable, nourishing and affordable meals. This gazpacho is a great place to start, as well as our White Bean ‘Tuna’ Sandwich, Smoky Chickpea Croutons, or any recipes on the Pulses website. Hope you’ll give this gazpacho a try :) Red Lentil Gazpacho   Print Serves: 4-6 Ingredients ½ cup red lentils - soaked overnight 3 garlic cloves - divided 1½ cups water 2 bay leaves (optional) sea salt 3-5 large to medium heirloom tomatoes - roughly chopped 1 medium cucumber - peeled and roughly chopped 1 red bell pepper - seeded and roughly chopped, reserve some for garnish 1 small red chili pepper - seeded, or ¼ teaspoon red pepper flakes ¼ cup soft sun-dried tomatoes juice of 1 lemon freshly ground black pepper basil - for serving microgreens - for serving (optional) Instructions Drain and rinse the lentils. Smash 2 garlic cloves with the back of a knife and peel. Combine the lentils, garlic, water and bay leaves, if using, in a medium soup pot. Bring to a boil, reduce the heat to a simmer and cook, partially covered, for about 5-7 minutes, or until lentils are soft and most of the water is absorbed. Add salt at the end and discard the bay leaves. Combine the lentils and cooked garlic, remaining raw garlic clove, tomatoes, cucumber, peppers, sun-dried tomatoes, lemon juice, salt and pepper to taste in an upright blender and blend until smooth. Taste and adjust salt if needed. Chill very well before serving. Serve garnished with basil leaves, microgreens, if using, and the reserved chopped bell pepper. 3.5.3226 You might also like... Green Skillet Pizza with Asparagus and Pesto Tile Flatbreads Clementine Fudge Cake Spring Vareniki .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Red Lentil Gazpacho appeared first on Golubka Kitchen.

Salsa Verde Quinoa Pilaf

May 17 2017 VegKitchen 

Salsa Verde Quinoa Pilaf In this simple quinoa pilaf, salsa verde (tomatillo salsa) makes a bold flavor statement. If youve never used it before, this green salsa variety is shelved along with the standard kinds. It has a somewhat smoky flavor that adds a distinctive character to dishes, and of course, its also perfect as a dip for tortilla chips. […] The post Salsa Verde Quinoa Pilaf appeared first on VegKitchen.

29 Vegetarian Dishes for Your Superbowl Party

February 1 2016 Vegetarian Times 

29 Vegetarian Dishes for Your Superbowl PartyWe’ve found 29 of our best game-day recipes that are perfect for Superbowl Sunday. Whether you’re looking for a dish to bring to a party or throwing your own, round out your menu with some of these tasty meat-free options:     Black Bean and Edamame Sliders     Vegan Beer Brats   Mushroom Sliders       Spicy Sloppy Joes   Sambal Oelek Seitan Wings     Mini-Loaded Red Potatoes     Avocado Chimichurri Bruschetta     Thai Chicken Pizza   Rosemary Sweet Potato Chips   Hearty Irish Lager Stew  Curly Oven French Fries with Seasoned Salt Sweet Potato Quesadillas   Hot Artichoke Dip Ultimate Vegan Chili Sun-Dried, Tomato, Goat Cheese and Artichoke Pizza Tempeh Tacos with Ancho-Lime Salsa Rosemary Garlic Carrot and Green Bean Fries Salsa Roja Black Bean Tacos   Texas Style Chili Pizza Margherita Chipotle Chili Non-Carne Black Bean Chili Chili Con Tempeh Baked Onion Rings Double Soy Chili with Zucchini and Corn Guacamole Reinvented Mediterranean Veggie Burgers   Asian Style Snack Mix     Roasted Enchiladas with Tomatillo Sauce

10 Tasty Ways to Tempt Your Family to Eat More Vegetables

September 9 2015 VegKitchen 

10 Tasty Ways to Tempt Your Family to Eat More VegetablesRoast them. Roasting vegetables brings out their natural sweetness, and as with the vegetable fritters above, makes them a comfort food. Try Roasted Cauliflower, above, or combinations of cruciferous veggies (cauliflower, brussels sprouts, etc.), root vegetables, and squashes, Explore our wide array of Roasted Vegetable Recipes.  Oven-“fry” them. Potato Oven Fries need only a minimal amount of oil, a quick trip in the oven, some ketchup, and youre good to go. Try also: Sweet Potato Oven Fries. Or “unfry” them in a pan. Green Bean Fries become golden and crispy on the outside. They’re great just as they are; served with ranch dressing, they’re even harder to resist. Batter them up. Vegetable Fritters transform common veggies into soothing comfort foods with a mild batter. Try this with 2 to 3 different vegetables each time you make it as suggested in the post. Try also: Corn Fritters. Bake them into chips. Kale is the ideal candidate for this kind of treatment. Basic Baked Kale Chips are an addiction you wont mind giving into. Kids usually go for these in a big way. Try also: Pizza Kale Chips. Dip them. Sometimes the dip itself can be based on vegetables, like in Green Pea, Parsley, and Pistachio Dip, above. Hummus is a fantastic dip for raw vegetables, and its so easy to make at home. Theres just something about this high-protein Middle Eastern classic that appeals to kids of all ages. Try also: Green Bean and Cashew Paté. Stuff them. Vegetables just become a whole lot more fun when you scoop out their centers and stuff them with savory fillings. Taco Stuffed Zucchini from Oh My Veggies is a delicious example. Try also: Rice-Stuffed Delicata Squashes; Couscous-Stuffed Eggplant. Serve them cheesy. Mustard-Spiked Vegan Cheez-y Sauce gives broccoli, cauliflower, green beans, Brussels sprouts, and other vegetables a luscious finish. Blend them into soups. When cold weather sets in theres nothing more soothing than pureed soups like this Creamy Golden Potato Squash Soup. You can sneak all kinds of good ingredients into these purees! Try also: Vegan Cream of Broccoli Soup and Sweet Potato Soup. Bake them into sweet treats. Carrots, butternut squash, pumpkin, and zucchini are four vegetables that blend well into cakes, pies, and muffins. When you stop to consider it, pumpkin pie is actually a vegetable dish! Vegan Carrot-Walnut Muffins, above. are good for breakfast or for the lunch box. Try also: Zucchini-Raisin Muffins, Easy Vegan Pumpkin or Squash Pie. Use them as noodles. Zucchini Noodles are something that even the pickiest eater cant resist. Though zucchini isnt exactly a powerhouse of nutrition, you can augment these kinds of dishes with more nutrient-dense toppings. Youll need a spiral slicer to make the really fun shapes, but you can also use a vegetable peeler to make flat linguini. Try also: Zucchini Pasta with Mango, Avocado, and Black Bean Salsa.

Easy, Veggie-Filled Vegan Quesadilla Recipes

July 7 2015 VegKitchen 

Easy, Veggie-Filled Vegan Quesadilla RecipesQuesadillas make great appetizers to serve with drinks, or as part of meals with soups and salads. They can also be served with heartier dishes such as veggie chili. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Melted cheese is the common denominator of quesadillas, as it helps everything hold together. Its easy to veganize quesadillas simply by using vegan cheese (my favorite is Daiya shreds, as they melt so very nicely -- any variety, though the spicy pepper jack is particularly good for this purpose). To improvise and make your own combinations, see the basics in Easy Quesadillas or Soft Tacos -- this isnt the kind of dish for which you need to follow an exact recipe. Let’s start with Avocado and Sweet Potato Quesadillas (shown above, and which can also be made into soft tacos, as can some of the other combinations below). The combination of ingredients in these quesadillas is downright sensuous. Mushroom and Bell Pepper Vegan Quesadillas are simple and light. Theyre good served with a hearty grain pilaf or a bean dish, and also make a nice accompaniment to a well-seasoned chili.  Quesadillas with Black Beans, Broccoli, and Portabellas are generously filled, making a substantial one-dish meal thats easily completed with a simple salad on the side. A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy Big Quesadillas with Refried Beans, Spinach, and Avocado. Serve with a simple quinoa salad for a nice meal. The combination of ingredients in Quesadillas with Sweet Potatoes, Zucchini, and Corn is especially delicious with salsa verde (tomatillo salsa), though its great with tomato-based salsa as well. For a hearty meal, serve with a simple pinto bean dish like Frijoles Borrachos.

No-Cook Cold Soups for Summer Refreshment

June 4 2015 VegKitchen 

No-Cook Cold Soups for Summer RefreshmentEven though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup.  Creamy Chilled Avocado Soup best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. For a totally no-cook meal, serve with Baked Tofu, Arugula, and Olive Wraps, or any leafy wrap you like best. In Watermelon and Peach Gazpacho, adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Cold Coconut Cream of Lettuce Soup can be made completely no-cook if you like raw corn kernels. You should definitely give tender and sweet summer corn kernels a try, uncooked.   When temperatures hit tropical levels, I turn to Cool as a Cucumber Soup for an easy uncooked soup featuring cucumbers and lots of fresh herbs in a refreshing base. Green Gazpacho with Fresh Tomatillos is a cousin to the classic tomato-based gazpacho, this cold soup is a great first course for a Mexican or Southwestern-style meal, and is especially nice to make when fresh tomatillos are in season in late summer.


April 23 2015 Vegetarian Times 

1 | To make Salsa Verde: Bring large pot of water to a boil. Add tomatillos and onion, and boil 10 minutes, or until vegetables are soft to the touch. Drain, transfer to blender, and blend with jalape?o and cilantro until smooth. 2 | To make Guacamole: Mash avocados, cilantro, oil, and lemon juice in medium bowl. Stir in tomato and onion, and season with salt and pepper, if desired. 3 | To make Pico de Gallo: Combine all ingredients in medium bowl, and season with salt and pepper, if desired. 4 | To make Chilaquiles: Heat oil in Dutch oven over medium heat. Add tofu, and season with salt and pepper, if desired. Sauté 1 to 2 minutes. Stir in 2 cups Salsa Verde, then tortilla chips. Stir in 2 more cups Salsa Verde, and cook 2 to 3 minutes, or until heated through. Serve with Guacamole and Pico de Gallo.

Sweet Potato and Black Bean Chili with Tomatillos

January 21 2015 VegKitchen 

Sweet Potato and Black Bean Chili with TomatillosThis sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later.  Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright (C) 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author. Serves 6 to 8 1 cup dried black beans, soaked overnight 1 tablespoon kelp flakes, or 1 (3-inch) piece of kelp 4 cups water 1 teaspoon ground cinnamon, or 1 cinnamon stick 1 cayenne pepper, seeded and minced, or 1 teaspoon dried chili flakes 2 tablespoons extra-virgin coconut oil 1 1/­­2 cups chopped red onions 3 cups peeled, grated sweet potatoes 4 cups quartered tomatillos 3 1/­­2 cups diced tomatoes 4 cups fresh or frozen corn kernels 1 1/­­2 cups tightly packed chopped cilantro 2 cloves garlic, pressed 1 1/­­2 teaspoons ground cumin 1 1/­­2 teaspoons sea salt Drain and rinse the beans, then put them in a large soup pot with the kelp, water, cinnamon, and cayenne. Bring to a boil over high heat, then lower the heat, cover, and simmer. Heat the oil in a medium-size skillet over medium heat. Add the onions and sweet potatoes and sauté over medium heat for about 10 minutes, until the yams soften and take on a brighter orange color. Add the sauté to the soup pot and continue to simmer for about 45 minutes, until the beans are soft. Stir in the tomatillos and tomatoes. Simmer for about 10 minutes, until the tomatillos almost melt into the stew. Stir in the corn, cilantro, garlic, cumin, and salt. Taste and adjust the seasonings if desired.  *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! - Here are more  bean stews and chilies. - Here are more of VegKitchens  Vegan Dinner Recipes  and more  Main Dishes Featuring Grains and/­­or Beans .

Tomatillo Pizza-dillas

January 6 2015 Vegetarian Times 

1. Preheat oven to 425°F. 2. Toss together tomatillos, oil, and oregano in medium bowl. Season with salt and pepper, if desired. Set aside. 3. Sandwich 1 slice provolone between 2 tortillas, and set on baking sheet. Repeat with remaining tortillas and cheese slices. Top each tortilla crust with 1 Tbs. salsa. Drain or shake excess liquid from tomatillo slices, and arrange slices on top of pizzas. Sprinkle with Jack cheese. 4. Bake 6 to 8 minutes, or until tomatillos are soft and cheeses are melted. Cool 2 to 3 minutes before serving.

Veggie Enchilada Stacks with Roasted Tomatillo Sauce

August 25 2014 Oh My Veggies 

No more soggy enchiladas! Stacks are the way to go. This version layers sautéed summer vegetables with cheese and tangy roasted tomatillo sauce.

7 Fantastic Fresh Corn Recipes

August 16 2014 VegKitchen 

7 Fantastic Fresh Corn RecipesSummer is the best time to enjoy fresh corn on the cob. Purchase organic corn if you’d like to be sure it’s non-GMO -- it’s not hard to find! Corn is amazingly versatile; and for those times when you don’t want to use it in recipes, try grilling it as shown above for a fabulous treat. Corn fritters with tomatillo-cilantro sauce – Photo by Susan Voisin At the height of fresh corn season, Corn Fritters with Tomatillo-Cilantro Sauce  can be served as a tasty side dish or as an appetizer. Theyre good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Mexican Roasted Corn Salad with Avocado by Terry Hope Romero from Salad Samari Mexican Roasted Corn Salad with Avocado is a deluxe vegan version of  esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies (and the dressing, but you knew that already!) first, so all thats required is toasted hot corn for a mouthwatering treat. Coconut Creamed Corn –  Photo by Hannah Kaminsky In Coconut Creamed Corn, the flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when its abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Southwestern Summer Succotash Southwestern Summer Succotash features a bright melange of the freshest corn, tomatoes, and summer squash, for a wonderful celebration of the summer harvest.  I like to steam the green beans separately and add at the last minute, because their cook time is unpredictable, and I like them to be bright and just tender-crisp in the dish. Pennsylvania Dutch Corn Noodles Photo by Hannah Kaminsky Pennsylvania Dutch Corn Noodles is a simple, tasty pasta dish traditional to the plain and simple Pennsylvania Dutch cuisine. Its a perfect way to use fresh summer corn and tomatoes when theyre at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Thai Coconut-Corn Soup Photo by Susan Voisin Nearly-Instant Thai Coconut Corn Soup is great for any kind of weather, not just when its chilly and rainy. Because its ready to serve in 20 minutes, its for any time you want soup in a hurry. You can even chill it and serve it cold on warm days.  Grits with Fresh Corn and Tomatoes Photos by Hannah Kaminsky Grits with Fresh Corn and Tomatoes is an inviting summer dish -- good for a weekend brunch or for dinner. Stoneground grits are more flavorful than those available in supermarkets; theyre available in natural food stores and well-stocked supermarkets with natural foods sections.  - VegKitchen has lots more recipes for using  fresh corn.

Fresh Corn and Tomatillo Salsa

June 23 2014 Vegetarian Times 

1. Place tomatillos in small glass bowl, cover, and microwave 2 minutes on high power, or until softened and saucy. Spread in pie dish. Transfer to freezer for 10 minutes to cool quickly. 2. Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Add corn, and sauté 2 minutes, or until corn is crisp-tender. Spread out on large plate. Transfer to freezer 10 minutes to cool quickly. 3. Combine cilantro, jalape?o, and lime juice in medium bowl. Mix in tomatillo sauce and corn. Season with salt and pepper, if desired.

Weekly Plant-Based Dinner Plan, January 18 – 22, 2016

January 18 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, January 18 – 22, 2016 This weeks theme is put down that take-out menu! Well show you how to make global restaurant favorites easily and quickly at home, using ingredients you can find at the supermarket. Made with distinctively flavored green tomatillo sauce (salsa verde),

10 Meatless Monday Recipes Inspired by our Facebook Fans

August 24 2015 Vegetarian Times 

10 Meatless Monday Recipes Inspired by our Facebook FansLooking for inspiration on what to make for Meatless Monday? We asked our Facebook followers what they were making for their Meatfree Monday. We loved their answers so much, we found similar, delicious recipes from Vegetarian Times. Check out what they’re eating and what we’re suggesting:   Michelle Smith: Curried chickpeas over rice! Yum! Try: Vegan Potato & Chickpea Curry with Rice   Linda Tisi Hager Gill: Garlic pasta with Gardein crumbles Try: Pasta with Fresh Tomatoes, Basil, and Roasted Garlic   Patricia Stratulak: Simple pad thai with ying ying tofu (made in Toronto) Try: Pad Thai (that takes less than 30 min.)   Sarah Walworth: Yellow split pea and potato chowder Try: Potato Cheddar Chowder  Emily Rena Elliott: I’m making spinach enchiladas with homemade salsa verde (that I canned Saturday), and vegan refried beans. I’m certainly looking forward to it! Try: Roasted Enchiladas with Tomatillo Sauce   Margaret Hennessy: Pasta Marinara! Try: 30 Minute Marinara Sauce Nature’s Whisper School of Yoga~Hot Mama Yoga~Jolie Cash: We might keep it simple with a quinoa, corn, black bean salad with some coconut oil and garlic. Try: Refreshing Quinoa Salad   Zoë Morris: Vegan Cashew Cream Tikka Masala over cauliflower rice — so delicious Try: Tempeh Tikka Masala with Buttermilk Raita   Tracy Jenkins: BBQ Tempeh Sliders for us tonight Try: Barbecued Tempeh with Bell Peppers    Martha Stephens Goodwin: I just have chunks of baked tofu, water melon, kiwi, and cucumber for lunch. On the run and no time to “make” anything. Try: Watermelon, Grape, and Tomato Salad     What are you making this Meatless Monday? Follow us on Facebook to help us celebrate Meatless Monday! 

Korean BBQ Tofu Tacos

June 29 2015 Meatless Monday 

These tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos. This recipe comes to us from Kristina of Serves 5 For the tofu marinade: - 3 tablespoon low-sodium soy sauce - 1/­­2 teaspoon chili garlic paste - 1 teaspoon ginger, minced - 2 teaspoon lime juice - 1 clove garlic, thinly sliced For the chili-soy vinaigrette: - 1/­­2 teaspoon chili garlic paste - 2 tablespoons low-sodium soy sauce - 2 tablespoons rice wine vinegar - 3 tablespoons canola oil To complete the tacos: - 8 ounces firm tofu, diced into 1/­­2 inch cubes - 1 tablespoon canola oil - 1 cup green cabbage, chopped - 1/­­4 cup your favorite green tomatillo salsa - 10 green onions, sliced - 1 ounce cilantro, chopped - 1 lime, cut into wedges - 10 corn tortillas To marinate the tofu: In a medium bowl, combine soy sauce, chili garlic paste, fish sauce, ginger, lime juice and sliced garlic. Toss marinade with tofu and allow tofu to marinate for 1/­­2 hour, stirring occasionally to ensure that the marinade is evenly distributed. To make the vinaigrette: In a small bowl, combine chili garlic paste, soy sauce, rice wine vinegar and canola oil. To complete the tacos: Dress the cabbage with the vinaigrette to taste. You may not need all of the vinaigrette. Toss the onions with the cilantro. Heat 1 tablespoon oil in a large wok over medium-high heat. Remove the tofu from the marinade using a slotted spoon and sauté in the wok for 2-3 minutes, or until tofu is heated through. Warm the corn tortillas by placing them on a skillet over medium heat for 1-2 minutes per side. Place a few spoonfuls of sautéed tofu in each warmed tortillas. Top with dressed cabbage, green salsa, green onions, cilantro and a squeeze of lime. The post Korean BBQ Tofu Tacos appeared first on Meatless Monday.

Pineapple-Tomatillo Smoothie

May 7 2015 Vegetarian Times 

1 | Bring tomatillos, pineapple juice, and jalape?o to a boil in small saucepan. Reduce heat to low, and simmer 5 minutes. Remove from heat, and chill. 2 | Combine tomatillo mixture, pineapple chunks, and cilantro in blender. Purée on high speed until thoroughly blended.

Flavor Gets a New Bible – and it’s Vegetarian.

April 6 2015 Meatless Monday 

Flavor Gets a New Bible – and it’s Vegetarian. Two-time James Beard Award-winning author Karen Page released, The Flavor Bible in 2008. It made countless lists of top cookbooks of that year, and Forbes actually named it one of the worlds ten best cookbooks of the past century. The Flavor Bible revolutionized how so many of us, from home cooks to professional chefs, approach cooking. Instead of just giving recipes to follow, the book taught us all about the dynamics of flavor and showed how to pair ingredients to bring out the most flavor. Her follow up, with tasty photographs by her husband, former chef Andrew Dornenburg, is called The Vegetarian Flavor Bible, and it continues the revolution. In her very personable style, Ms. Page describes how she experimented with vegetarianism in May 2012 but kept quiet about it. Having grown up in the heart of the Midwest where meat was part of most every meal, she wondered whether or not she could stick with a meatless diet for even for a week or two. After poring over books and websites about food and nutrition she was also confused by all the conflicting advice. Page writes, I was not surprised to discover that in a 2012 poll, over half of Americans polled said they found it easier to do their taxes than to figure out what to eat to keep themselves healthy. When she finally came out as a vegetarian she recalls being constantly asked the question all vegetarians & vegans hear day in and day out. But how do you get your protein? She addresses that and much more in the book which is grounded by what she calls her three primary questions: what to eat (and in what quantities), how to make it healthful, and how to make it so delicious that its meatlessness is completely beside the point. She and her husband decided that since there were so many foods on the list of what not to buy they should create a list of, the healthiest ingredients that would provide us with the biggest nutritional bang for the calorie – super foods that we could easily enjoy at home: Black Beans. Blueberries. Broccoli. Kale. Lemons. Quinoa. Spinach. Then I started researching compatible flavors and flavor affinities for each, for ease in creating dishes. Then dish ideas themselves were added... Her approach to creating the book mirrors her flavor-based approach to cooking - its creative, intuitive, and very well researched. Now thanks to the Vegetarian Flavor Bible we can benefit from all her research and just enjoy the creative part. The heart of the book is an A -Z guide of ingredients (Acai to Zucchini blossoms) and the spices, herbs, and other seasonings that best enhance their flavors. She describes flavors in depth, including how loud an ingredient is, whats healthful about it, the amount of protein, calories, and other nutritional elements, techniques of cooking it, suggestions for using and/­­or serving it, and possible substitutes. The starting point for your creativity in the kitchen can be any number of things, from whats in season to the desire to cook in a particular way such as grilling in the summer. You can also make your starting point the ingredients you have on hand, a surefire way to make sure no food goes to waste. Using the book to look up what flavors work best together, you can turn random ingredients into a delicious meal.  Another starting point can be a craving for the flavors of a particular country. My own strategy, she writes, is to eat in a different country most days of the week, which presents me with a broad range of vegetables over the course of a week or two. For example: Chinese: bokchoy, broccoli, eggplant, long beans, mushrooms, snow peas Greek: chickpeas, eggplant, gigante beans, romaine lettuce, spinach Indian: cauliflower, chickpeas, eggplant, jackfruit, lentils, spinach... Italian: arugula, broccoli rabe, tomatoes, white beans, zucchini Thai: bamboo shoots, bell peppers eggpllant, green beans, onions Mexican: avocados, beans, chayote, chiles, corn, tomatillos, tomatoes.   There are also tips for making vegetarian versions of standard dishes and advice from leading chefs on how they work with certain ingredients and combine them into signature dishes. For some historical tidbits check out her chapter Vegetarianism Through the Ages. Did you know – Socrates, in The Republic, questioned the excessive amount of land needed to raise cattle – and thought the ideal city would be vegetarian? Meatless Monday also appears on her historical timeline, initially in 1917 when it was launched by Herbert Hoover so Americans could send more exports to our starving allies in Europe; then in 2003 when it was re-launched to help people decrease meat and saturated fats in their diet. In a recent interview Ms Page reiterated her support of the movement. The average American eats more than 200 pounds of meat every year — a level that is far above other countries, and one that is not sustainable.  The world needs to reduce its consumption of meat for the health of the planet, not to mention of the individuals that inhabit it. Meatless Monday is a simple yet powerful way to get omnivores to think about skipping meat just one day a week...its full impact is likely even greater as participants continue to reduce their meat consumption on other days of the week. The Vegetarian Flavor Bible can not only make it easier to pursue Meatless Monday but can make it a experience full of rich, delicious flavors.           The post Flavor Gets a New Bible – and it’s Vegetarian. appeared first on Meatless Monday.

How to Make Super-Quick Flat-Bread Pizzas

January 7 2015 Vegetarian Times 

How to Make Super-Quick Flat-Bread Pizzas Spread some tomato sauce on a round of pita bread, naan, or lavash, sprinkle with cheese, toast till bubbly, and presto: flat-bread pizza! Easy, right? Starting with this simple formula, you can play around with different flat-bread bases and tasty toppings to whip up all kinds of inventive combinations. Pumpkin, leek, and mushroom pitzas, anyone? Here are 10 more ideas to get you started: assemble these amazing individual flat-bread pizzas, then bake 6 to 8 minutes at 425°F. 1. Puttanesca Stir 1 tsp. capers and 1 pinch red pepper flakes into 1/­­4 cup prepared marinara sauce; spread on flat bread. Sprinkle with fresh mozzarella and pitted black olives. 2. Three-Cheese with Broccoli Stir together 2 Tbs. low-fat ricotta, 2 Tbs. grated mozzarella, and 1 tsp. Parmesan; spread on flat bread. Top with steamed broccoli and a drizzle of garlic oil. 3. Egg Florentine Spread thin layer of tomato paste over flat bread. Top with steamed chopped spinach, and crack 1 egg in center. Bake until egg white is set. Drizzle with hollandaise sauce or melted butter. 4. Beet-Gorgonzola Spread 3 Tbs. Gorgonzola cheese over flat bread. Top with thinly sliced roasted beets, and brush with olive oil. Serve topped with 1/­­4 cup arugula. 5. Mezze Mix Spread 1/­­4 cup baba ghanoush over flat bread. Sprinkle with 2 Tbs. cooked chickpeas and 2 Tbs. crumbled feta cheese. 6. Lean and Green Purée 1/­­4 cup thawed frozen peas with 2 Tbs. pesto; spread on flat bread. Top with thinly sliced zucchini and dollops of cottage cheese. Sprinkle with minced garlic, and drizzle with olive oil. 7. Pissaladiere Spread flat bread with 1/­­4 cup Onion Confit, and sprinkle with olives and roasted red pepper slices. 8. Green Enchilada Spread flat bread with 1/­­4 cup prepared tomatillo salsa. Sprinkle with 2 Tbs. each cooked black beans, corn kernels, and queso fresco. 9. Hoppin John Spread flat bread with 2 Tbs. prepared barbecue sauce. Top with 1/­­4 cup steamed chopped kale, 2 Tbs. cooked black-eyed peas, and 2 thinly sliced oil-packed sun-dried tomatoes. 10. Asian Oyster Sauté 1 cup oyster mushrooms and 1 tsp. minced garlic in 1 tsp. toasted sesame oil 7 minutes, or until browned. Spread flat bread with 2 Tbs. vegetarian oyster sauce. Top with sautéed oyster mushrooms and 2 Tbs. sliced green onion. Sprinkle with sesame seeds. Got a favorite flat-bread pizza creation? Share it in the comments!

8 Fresh and Tasty Salsa Recipes

October 15 2014 VegKitchen 

8 Fresh and Tasty Salsa RecipesFresh Corn and Tomatillo Salsa is delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so its a good one to make ahead.  Easy to make and deliciously different, this lively Pineapple Salsa can be served as an accompaniment to a Southwestern-style meal (to top vegan quesadillas and the like, or as a snack served with stone-ground tortilla chips. Serve Fresh Tomato Salsa  with stone-ground tortilla chips or use  for topping quesadillas or other southwestern specialties. Avocado Mango Salsa is delicious and easy to make.You can spread this onto crackers, or papadi (small, round, and salty snack from India), spoon it into tortilla scoops, or serve as a dip for tortilla chips. Tomato-Mango Salsa is a heavenly salsa to make when tomatoes and mangos are at their best -- the convergence happens mainly in July and August. Serve with tortilla chips or as a condiment with Mexican or Indian-style meals. Salsa Verde, or Tomatillo Salsa, makes an exotic sauce for enchiladas or an offbeat dip for nachos. Tomatillos are members of the berry family that resemble small green tomatoes,with a papery husk. Their flavor is distinctive, though not hot. Look for fresh tomatillos in the late summer and early fall farm markets. As with any salsa, serve with plenty of good-quality tortilla chips. This also makes an offbeat embellishment for  vegan quesadillas or soft tacos. Peach Salsa, a new spin on a classic, peaches replace tomatoes, and the result is a healthy, colorful, and refreshing salsa. This peachy take on traditional pico de gallo will satisfy your cravings for sweet, sour, and spicy flavors. For hearty appetites, this Black Bean Salsa, compared to other salsas, is made more substantial with beans and fresh corn. Serve with stone ground tortilla chips.    - For lots more features on healthy lifestyle, explore VegKitchens  Healthy Vegan Kitchen  page. - Here are lots more recipes for  salsas

Charred Zucchini Salsa Verde

August 18 2014 Meatless Monday 

In this riff on the tart tomatillo salsa, zucchini, onions and peppers are blackened on the grill, then seasoned with lime juice, cayenne and a touch of honey. This hot sauce is perfect for barbeques and ideal for topping your favorite tacos, bean burgers or sandwiches. This recipe comes to us from Donna of Fab Frugal Food. Serves 20 - a little canola oil, to prepare the vegetables - 2 medium zucchini, quartered lengthwise - 1/­­2 sweet onion, cut into wedges - 4 tomatillos, paper skin removed and halved - 3 large jalape?os peppers, halved with seeds and pulp removed - 2 large poblano peppers, halved with seeds and pulp removed - zest and juice from 2 limes - 2 teaspoons salt - 1 teaspoon cayenne pepper sauce - a little honey*, to taste - *optional Lightly spray zucchini, onion, tomatillos, jalape?os and poblanos with canola oil. Place over a hot grill for 5-7 minutes, flip and cook another 5-7 minutes, or until the vegetable skins begin to char and vegetables are cooked through. Place charred zucchini, onion, tomatillos, jalape?os, poblanos, lime juice and zest, salt and cayenne pepper in a food processor. Process until very smooth. Taste and add honey if desired. Best served at room temperature. The post Charred Zucchini Salsa Verde appeared first on Meatless Monday.

Corn Fritters with Tomatillo-Cilantro Sauce

August 14 2014 VegKitchen 

Corn Fritters with Tomatillo-Cilantro SauceAt the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. Theyre good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen.  Photos by Susan Voisin. Makes about 24 Tomatillo-Cilantro Sauce - 1/­­2 cup tomatillo salsa - 1/­­2 cup cilantro leaves - Juice of 1/­­2 to 1 lime, to taste - 1/­­4 teaspoon salt - - 5 medium ears fresh uncooked corn - 1/­­2 cup unbleached white flour - 1/­­2 cup cornmeal - 2 scallions, chopped - 1 cup rice milk - 1 teaspoon ground cumin - Salt and freshly ground pepper to taste - 1 small fresh hot chili pepper, seeded and minced, optional - Oil for frying  Place the ingredients for the sauce in a food processor. Pulse on an doff until the cilantro leaves are finely minced.  Transfer the sauce to a small serving bowl. Break each ear of corn in half; stand on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients except the oil in a food processor. Pulse on and off until the corn is finely minced but not pureed. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 2 1/­­2 to 3 inch rounds (this will be somewhat less than 1/­­4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a  paper towel-lined plate. Repeat until all the batter is used up. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on their fritters.  - VegKitchen has lots more recipes for using  fresh corn. - Here are more  tasty vegan appetizers.

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