Tag Archives: Vegetarian

Sweet Potato-Black Bean Stew

28 Feb

I realized recently that I hadn’t made any soups/stews all winter so my next posts might be back-to-back soups. I usually get like this toward the end of February, right when I think the weather is going to get a little warmer, we get dreary, gray, rainy, snow-slush, muddy days. I think Columbus is itching for blue skies and sunny days – my skin wants the sun, I’m tired of wearing so many layers!

Anyway, we’ve kept warm with this Sweet Potato-Black Bean Stew. I found this recipe back in November when I was “doing research” for my Thanksgiving festivities in the Better Homes and Gardens Holiday Recipes issue. This stew is GOOOOD with just the right amount of spice/sweet/sour.

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Ditalini with Chickpeas and Rosemary Garlic Oil

6 Feb

There a couple of things I learned today while making this recipe. First, I really need to write things down, such as the ingredients needed to make this. In the last three days I have been to the store three times, and none of those times did I buy parsley. Second, I should start saving my pennies and get a real food processor. The one I have is a small three cup one and it had no desire to chop the carrots and celery.

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Quinoa with Mushrooms, Sweet Potato, and Kale

10 Oct

In my quest for more vegetarian meals, I finally purchased a bunch of kale! I never had made anything with kale before, but a few weeks ago, my sister sent me a recipe that she loved and I wanted to try it out.

It was actually really easy. It was mostly chopping and cleaning the veggies and boiling the quinoa. To prepare the kale, you’ll need to tear leaves off the stem and either tear or chop the kale in small pieces. I threw my kale into the salad spinner and washed it really well with cool water. In all I probably rinsed and spun it 5-6 times. You’ll want to be sure any loose dirt is cleaned off and there are no tiny bugs in there!

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Lentil Taco “Meat”

29 Aug

One of the things I wanted to try to incorporate into family dinner was more vegetarian based meals. I’ve always liked the idea of vegetarianism but could never delve into it without feeling like I was leaving something more than meat out. Maybe my earlier forays were more bland than they should have been. Or maybe I just didn’t feel full after eating them.

Then I picked up this book and saw the lentil tacos; I decided to give it a go. I’ve now made this recipe two or three times. Max, my eight year old, actually requests these more often than regular tacos. The texture is meaty and the flavor is full on taco.

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