Vegetarian Recipes

ratatouille-1

Ratatouille au Four

Ingredients: -1 eggplant (around 1lb.), sliced in 1/2" thick -1 teaspoon of salt -1/2 cup of olive oil -2 onions, cubed -2 zucchinis, cubed -1 red pepper, seeded and cubed -3 garlic cloves chopped finely -2 cups of cherry tomatoes, cut in hal

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kalesalad copy

The Best Kale & Brussels Sprouts Salad Recipe

This recipe takes a long time to prepare but it is so well worth every bites!!! Ingredients: 1/2 cup fresh lemon juice 4 tablespoons Dijon mustard 1 tablespoons minced shallots 2 small garlic clove 1/2 teaspoon Kosher salt plus more for season

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crab less cakes Tal Ronnen

I can’t believe it is Vegan!

INGREDIENTS 1/2 cup finely diced green onion1/2 cup finely diced carrots 3 Tbsp ginger root, minced 2 tsp minced garlic 1 sheet nori 1 cup kim chi, drained and squeezed, minced (vegan options available) 3/4 lb firm tofu 3/4 lb Gardein chick’

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Healthy Split Pea Soup from “The Vegetarian Soup Cookbook”

INGREDIENTS 8 cups low sodium chicken broth 2 cup dried green split peas 4 large stacks of chopped celery 1 large chopped onion 2 teaspoon cut thyme leaf 4 large bay leaves 3 medium carrots cut in ½” rounds 2 large garlic cloves, pressed o

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Yaya Eggplant Fries with Tabasco and Powdered Sugar

INGREDIENTS ½ cup powdered sugar, plus 2 tablespoons for garnish ½ cup Tabasco sauce 6 cups canola oil 1 ½ cups all-purpose flour 1 teaspoon salt 2 cups milk 6 large eggs, beaten 4 cups seasoned bread crumbs 2 large eggplant, peeled and c

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Autumn Israel Couscous

INGREDIENTS 3 cups cooked pearl (Israeli) couscous (about 12 oz dry) 3 cups chicken stock (or vegetable stock) 2 ½ cups of diced butternut squash,4 tbsp extra virgin olive oil, divided 1 small sweet onion, thinly sliced in half moons 1 bunch of

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Gardein “Chicken” Piccata

INGREDIENTS Gardein Frozen "Chicken" Scallopini Sea salt and freshly ground black pepper 2 cups all-purpose flour 8 Tbsp Earth Balance 5 Tbsp Extra-Virgin Olive Oil ½ cup freshly squeezed lemon juice ½ cup vegan chicken or vegetable stock �

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Gardein “Chicken” Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots, and Crispy Udon Noodle Cakes

INGREDIENTS For Udon Noodle Cakes: 4 (7 ounce single serving) packs precooked udon noodles, still in their packages Sea salt 2 tablespoons extra-virgin olive oil Freshly ground pepper For the Pea Shoots: Pinch of sea salt 1 tablespoon sesam

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Spaghetti Squash

INGREDIENTS 2 spaghetti squash 1lb (8oz) of tomato sauce (homemade or store bought such as San Marzano Arrabiatta Sauce or Classico pasta sauce) 5 leaves of fresh basil chopped 4oz shredded parmesan cheese to taste Salt and pepper INSTRUCTIONS

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Asparagus with Orange and Hazelnuts

INGREDIENTS 1 pound asparagus, rinsed and woody bottoms snapped off if necessary 1/4 cup hazelnuts 2 tablespoons butter 1 1/2 tablespoons grated orange zest Juice of 1/2 orange INSTRUCTIONS Step 1: Steam or boil asparagus until just tender and

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