Tag: vegetarian
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Whole-Food Plant-Based Paella (Instant Pot)
This recipe was inspired by Vegetable Paella with Chickpeas at Cook Nourish Bliss. There were a few adjustments I already had in mind from a veggie paella dish from the local food co-op (roasted red onions, capers), and a couple other changes along the way as well. The recipe below uses an Instant Pot pressure cooker, and…
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Roasted Poblano Torta
This isn’t the first torta recipe on Inspired Eats (did you see the black bean Mexican Torta?), and it certainly won’t be the last. If you’re not familiar with the torta, it’s a hearty sandwich that can easily be customized to your own taste preferences. Tortas are delicious, nutritious, and definitely satisfying. You can swap ingredients…
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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. Mexican Torta As with most sandwiches I make, nothing is measured in this recipe. So,…
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Vietnamese Salad with Grilled Tofu
This chilled salad makes for a wonderful summertime dish. It would make a great side to bring along to a picnic or party and isn’t nearly as heavy as many traditional oil-based salads (although I’m not convinced it couldn’t use a bit of oil in the dressing). This is a 3-step salad. It requires dressing,…
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Spinach Fettuccine Alfredo with Tofu Scallops
This thick, creamy vegan alfredo is perfect served atop a warm bed of spinach fettuccine. Paired with a few simple, velvety tofu scallops, you’ll love this rich and delicious warming meal. This meal is fairly quick to prepare, as long as you’re willing to cook the pasta, alfredo and scallops simultaneously. Fortunately, you can always…
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Vegan Chocolate Peanut Butter Cups
Watch out, Reese’s, this vegan recipe for chocolate peanut butter cups is outstanding! These peanut butter cups made from scratch pack together the great flavors of real peanut butter and quality chocolate. Ghirardelli premium semi-sweet baking chips, unlike Nestle and the store brands, use cocoa butter instead of butterfat or milk fat. Of course you…
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Kale & Pistachios
Here’s another super simple side dish that fits somewhere between a salad and a sautéed vegetable. It tastes great and offers a pleasant crisp and crunch to the plate. Be careful with the salt! I used a generous amount sea salt the first time making this and the resulting dish was entirely too salty. Taste a…
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Julienned Carrots & Zucchini with Pasta
This twist on fettuccine primavera has vegetables and pasta put together so naturally it’s bliss. The carrot, zucchini and pasta get together for a culinary ménage à trois that takes about as long to make as a plate of pasta and marinara. If you don’t have a julienne slicer, this might take a bit of time to…
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Coarsely Mashed Carrot and Rutabaga
Some of the best recipes are ones that only need one or two non-stock standard ingredients. This easy side dish brings a fresh aroma to the plate, plus it’s a great sub for mashed potatoes. This recipe can be prepared as a puree instead of a mash, but you’ll lose the distinct fragrances of carrot…
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Sicilian Greens and Chickpeas
This Italian inspired meal puts the spotlight on Italian greens. Sicilian Greens and Chickpeas is an absolute favorite – it’s warm, satisfying and the combination of flavors is surprisingly perfect (oh, it’s nutritious, too!).