Inspired Eats

Mostly healthy recipes from an inspired guy

Black Eyed Peas, Mushrooms, and Brussels Sprouts Chiffonade with Chopped Blackberries and Mint Gremolata

A vegan Chopped Challenge was presented by the Post Punk Kitchen. This post is my recap of accepting this challenge from start to finish. Generally, my posts start with some sort of photo, but you’ll have to read through (or cheat and scroll down) to see the resulting meal. I have a love/hate relationship with […]

Mexican Torta

A true staple, this Mexican torta is suitable for lunch, dinner, or an anytime mini-meal. Not only does it taste great, but the combination of veggies, healthy fats, protein and fiber in this sandwich make it equally hearty and nutritious. As with most sandwiches I make, nothing is measured in this recipe. So, for 2-3 […]

Pepper Broccoli Noodles with Vegetarian Peking Duck

There are few drawbacks to living in scenic Bozeman, Montana, but one I’ve run into is lack of a dedicated Asian grocery. The international options found in our local grocery stores are getting better all the time, which is great, yet I still find myself venturing to AsianFoodGrocer.com a few times a year to order […]

Poutine

Poutine is traditional Québécois fare. Leave it to the citizens of Québec to come up with a single word that means French fries smothered in cheese and gravy. I love it. After crafting up many variations, I’ve found that I most enjoy Follow Your Heart brand mozzarella cheese for this dish and Frontier brand organic […]

Italian Tempeh and Sun-Dried Tomato Stuffed Zucchini

Stuffing vegetables is one of those culinary treats that we just don’t enjoy frequently enough. Too often we’re stuffing bread to make calzones, stuffing pasta to make stuffed shells or cannelloni, or stuffing crepes to make… well, crepes. While those are all delicious meals, I feel like stuffed zucchinis really hold their own as an […]

Lemon Glazed Blueberry Avocado Muffins

Vegan MoFo, day 2. On a particularly cloudy Sunday morning, the idea of a batch of fresh muffins had my stomach grumbling before I got out of bed. After carefully assessing the ingredients in my refrigerator, a base of blueberry soy yogurt and half an avocado was chosen. These muffins came out bistro quality and […]

Tofu Ricotta (+ Bonus Recipe)

Tofu Ricotta This rich blend of tofu, olive oil, garlic and seasonings is perfect for Italian dishes such as stuffed shells, lasagna or calzones. In fact, this tofu ricotta mixed with some fresh chopped spinach makes the best stuffed shells!

Tempeh Paella

Tempeh Paella Tempeh paella combines delicious tempeh and fresh asparagus with traditional saffron seasoned rice.

Celeriac and Rutabaga Purée

Celeriac and Rutabaga Purée This rich, creamy purée combines the familiar flavor of celeriac (celery root) with the subtle flavor of rutabaga. The yellowish tint of the cooked rutabaga gives it an extra delicious appearance.

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Dugas

Inspired eats are sparked by fellow bloggers, magazine writers, internet authors, farmer's market sellers, cooks, chefs, friends and family that inspire everyday cooking.

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