meatless monday

Meatless Monday: Quinoa with Apples and Pecans

/ Melissa (I Crashed the Web) / 1 Comment

Happy Monday! How was your Thanksgiving holiday? Did you overdose on stuffing, turkey, pie, and so much more good stuff?

I certainly did. I mean, it’s only natural, right? Thanksgiving for me means food, family and friends – and a lot of all three, if possible. So now that I’m back to work and back from a Carnoski celebration (my family AND B’s), I’m ready to get back in the groove. Back into relatively healthy eating (with room for plenty of dessert added in as well 🙂 ), including plenty of veggies and a few meatless meals. So in honor of the first Monday after Thanksgiving, I wanted to share with you a meal my mom and I made when I was in New York last week. She had copied this recipe out of a recipe book and we made a few tweaks and I really liked it. So today, I bring you Quinoa with Apples and Pecans!

Quinoa with Apples and Pecans - i crashed the web

Quinoa with Apples and Pecans

Here’s what you need:

  • 2 Tablespoons unsalted butter
  • 1/2 green apple, peeled, cored and finely chopped
  • 1 tsp sugar
  • 1/4 c toasted, chopped pecans
  • 1 medium onion, finely chopped
  • 1 c. quinoa, rinsed and drained
  • 2 c. low-sodium vegetable broth
  • 1 Tablespoon finely chopped fresh parsley
  • 1/2 tsp finely chopped fresh thyme

Here’s what you do:

  1. Melt 1 Tablespoon butter over a pot (you can use the same pot throughout –  use this for quinoa later so make sure it’s big enough) on medium to medium-high heat. Add in diced apple and sugar and cook until apple is lightly browned. Make sure heat is high enough so apple starts to brown and doesn’t just get mushy. Remove apple from bowl and set aside – or even better, add it to your bowl of toasted pecans.
  2. Reduce the heat somewhat and add remaining butter. Once butter melts, add in the chopped onion  and cook until onion is translucent and just starts to brown.
  3. Add the quinoa and toast for several minutes until starts to smell somewhat nutty (about 3ish minutes). Add in vegetable broth and bring quinoa and onion to a boil. Reduce heat to low, cover and simmer until quinoa is softened and broth has reduced, about 15 minutes.
  4. Remove the cover and increase heat to medium and continue to cook quinoa until the broth has pretty much evaporated, about another 3 minutes.
  5. Stir in apples and pecans. Add in thyme and parsley and serve!

Some suggested variations:

  • Add chickpeas, cannelloni beans or another bean for additional protein
  • Like more fruit in your quinoa? Add in dried cranberries, blueberries or dried cherries as well at the end
  • Serve quinoa over a salad, such as kale or spinach greens.
  • Add in some cheese! I think it would be great with a soft cheese like goat, or even a gouda. Yum!

 

Quinoa with Apples and Pecans - i crashed the web

Some questions for you:

  • Do you like fruit in your salads?
  • How do you get “back in the groove” after the holidays?
  • What would you add to this dish? Or serve it with?

Meatless Monday: Pumpkin Black Bean Burgers

/ Melissa (I Crashed the Web) / Leave a comment

I somehow missed most of the pumpkin baking season this year. Between work, traveling and who knows what happened, I barely baked with pumpkin this year. Which means that I still have one large jar of pumpkin puree in my pantry just begging to be used. Seriously, its TALKING to me, guys. Yes, I have a problem.

So, I used half of the giant can to make this amazing pumpkin bread. But I still have some left. Instead of immediately baking with it – I decided to try something not-so-sweet based on what I had in my pantry. I didn’t tell B these had pumpkin in them until after he tried (and enjoyed) them – so that should tell you something. Success? Yes!

pumpkin black bean burgers i crashed the web

Pumpkin Black Bean Burgers

Here’s what you need:

  • 1/2 c canned pumpkin
  • 1/2 c. cooked grain of your choice – e.g. rice, quinoa, freekeh, etc. I used freekeh which has a similar texture to rice but more whole grain, protein and fiber
  • 1 15-oz can black beans, rinsed and drained (about 1 1/2 c. black beans)
  • 1 green onion, diced
  • 1 diced carrot
  • 1 tsp olive oil
  • 1 Tablespoon ground flax seed
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 Tablespoon cumin

Here’s what you do:

  1. Saute the diced carrot and green onion in olive oil until softened.
  2. Divide the rinsed and drained canned beans in half. Mash half of them with a fork – not so they become a paste but enough so that they become mushy.
  3. Put it all together! Mix together pumpkin, cooked freekeh (or quinoa or rice), whole beans and mushy beans, cooked veggies and flax seed. Combine until everything is evenly distributed.
  4. Add spices (cumin, garlic powder and chili powder) and continue to mix well.
  5. Create 4-5 patties, about 1/3 – 1/2 cup in size and place in the freezer for 30 minutes to an hour. This will help the patties harden somewhat so they keep their shape while cooking.
  6. When hardened, cook the patties! I put them on a pan sprayed with Pam and cooked on medium until each side was somewhat browned.
  7. Enjoy! I like mine with avocado on top of a salad.

pumpkin black bean burgers i crashed the web

Some questions for you:

  • What’s your favorite way to use pumpkin? Do you have any savory recipes to share? Please? 🙂
  • Do you like veggie burgers?
  • Have you tried freekeh yet? If you’re looking for inspiration, I have a few recipes to share here and here.

Meatless Monday: Summery Kale, Quinoa and Black Bean Salad

/ Melissa (I Crashed the Web) / 3 Comments

I realllly wanted to call this salad The Best Summer Quinoa Salad Ever, but that was too ambiguous. Or even Quinoa, Kale, Black Bean, Avocado, Tomato, Onion, Hot Pepper, Corn Salad with a Lemon Vinaigrette but that just seemed like too long of a name and you would probably would have stopped reading then. So just go with it.

Anyway, I love a good summery salad. Something with a good light vinaigrette, add in corn and avocado and I’m sold. So when I realized we had pretty much all of my favorite ingredients for a salad thanks to our Fresh Fork CSA and some farmer’s market finds, I knew I had to just put it all together and make the best summer salad ever. Add in some quinoa and a can of black beans and it was perfect for a vegetarian main meal. Oh yeah – even B ate it as a main dish without meat. That’s how I know it’s a success.

Don’t be fooled by the name, I may just be making this salad this fall and winter too. Because we all need some summer meals all year round, don’t we?

kale, quinoa, black bean and avocado salad

Kale, Quinoa and Black Bean Salad

Here’s what you need:

  • 1 tablespoon olive oil and 1/3 olive oil (divided)
  • 2 cloves garlic, finely diced
  • 1/2 large onion, finely chopped
  • 2 hungarian hot peppers or jalapenos, diced
  • 1 cup quinoa
  • 2 cup water
  • 1 lemon
  • 1 tsp cumin
  • 3 c. thinly chopped raw kale leaves
  • 1 c corn (approximately one giant cob)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium tomato, diced
  • 1 avocado, chopped into cubes

Here’s what you do:

  1. Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Add garlic, onion and hot pepper, and saute for about 3-4 minutes. I also added a few slices of kale, but feel free to use all the kale in step #4 and keep it raw.
  2. Add quinoa and two cups water.  Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 15-20 minutes.
  3. While quinoa is cooking, prepare the rest of the ingredients for the salad. First prepare the dressing. Mix 1/4 c lemon juice (about one whole lemon) with 1/3 cup olive oil and cumin.
  4. Finely chop the kale (remove the large thick middle stems from the leaves and then roll up kale into rods before finely chopping) and add to the salad dressing. Coat kale thoroughly in dressing. Add in corn and black beans.
  5. By now the quinoa should be nearly done cooking. After letting cool for a minute, add cooked quinoa, onion and pepper to kale, corn and tomato. Mix well.  Gently add in chopped tomato. Just before serving, add in avocado.
  6. Enjoy! Mine made 3-4 vegetarian main dishes.

kale, quinoa, black bean and avocado salad

Meatless Monday: Roasted Fennel and Carrots

/ Melissa (I Crashed the Web) / Leave a comment

There are some vegetables that just shout farmers market or CSA to me. Mustard Greens. Garlic Scapes. Kohlrabi. Fennel.

I know, I know – fennel isn’t JUST from farmers markets and CSAs, but that’s literally the only time I ever end up getting it, meaning I hardly ever know what to do with it. Last year, I ended up keeping the fennel raw and preparing a Tomato, Fennel and Avocado Salad. It was good, but B didn’t like it that much – he didn’t like the texture of the fennel raw so I ended up eating most of his salad. (#winning!)

This year, week 9 of our Fresh Fork farm share came and once again we were faced with another bulb of fennel. I was determined to prepare it differently, in a way even B would enjoy. Enter, roasted fennel and carrots. Oh. Em. Gee. I may be overreacting, or just a little too excited, but I am super in love with preparing fennel this way. Even B tried it and liked it! The fennel softens and the strong anise-type flavor softens somewhat. I can’t wait to make this again!

Roasted Fennel & Carrots - i crashed the web

Roasted Fennel & Carrots

Here’s what you need:

  • One fennel bulb (without the stalks, but save the fronds), chopped into 1/2 inch slices
  • four large carrots, peeled and sliced into 1 to 1 1/2 inch chunks
  • 1 Tablespoon olive oil
  • 1/2 tsp fennel seeds
  • 1 clove garlic, minced
  • salt and pepper, to taste

Here’s what you do:

  1. Preheat oven to 425.
  2. Toss sliced fennel and carrots with olive oil.
  3. Place fennel and carrots in a small casserole dish. Toss with fennel seeds and add minced garlic, salt and pepper. Bake in preheated oven for 30-35 minutes, or until carrots and fennel are tender.
  4. For added fennel taste, save the fronds and sprinkle 1-2 tsp. of the leaves on top.
  5. Enjoy! Makes 2 side dishes or one large vegetarian main dish. For a vegetarian main dish, serve with a protein-rich grain like freekeh or quinoa, and/or a side of beans like lentils. Yum!
Roasted Fennel and Carrots - i crashed the web

fresh out of the oven!

Some questions for you:

  • What food or ingredient do you think of when you think of CSAs or farmers markets?
  • Do you enjoy fennel? How do you eat it – raw or cooked?
  • Do you eat your friend/significant other/child/roommate’s food if they don’t like it? I’m not judging!

Meatless Monday: Cilantro Garlic Scape Pesto

/ Melissa (I Crashed the Web) / 2 Comments

B is one of those people who doesn’t like cilantro. He doesn’t mind it in moderation (as in 1-2 sprigs in a salad or guacamole), but that’s it. So when we received a few bunches of cilantro in our Fresh Fork summer share, I knew I’d have to make something pretty amazing that would help us use the cilantro fast. And then when I only ended up using half our garlic scapes in a stir fry one night the idea came to me – cilantro garlic scape pesto.

Looking online, I was surprised to find quite a few pesto recipes featuring cilantro, garlic scapes, and other CSA-friendly ingredients. I chose/created this one because these were the ingredients I had on hand. It’d certainly be delicious with another type of nut and an added sprinkle (or two) of parmesan!

Cilantro Garlic Scape Pesto

Cilantro Garlic Scape Pesto

Here’s what you need:

  • 10 garlic scapes
  • 1 bunch cilantro (roughly about 1 cup)
  • 1/4 cup chopped or slivered almonds
  • 3 Tablespoons olive oil

Here’s what you do:

  1. Cut up garlic scapes into 1-2 inch pieces. Add sliced scapes and cilantro to blender. Mix well.
  2. Add in slivered almonds, continue to blend until a thick paste forms.
  3. Add in olive oil, one tablespoonful at a time and continue to blend until paste becomes somewhat creamy. Add in extra salt, scapes, cilantro or oil to taste, as necessary.
  4. Enjoy! Makes about 1/3 cup pesto- perfect on top of some pasta, zoodles, or even chicken (for a non-meatless dish).

Cilantro Garlic Scape Pesto

Some questions for you:

  • Do you have a CSA? What’s the strangest ingredient you’ve gotten?
  • What’s your favorite pesto recipe use? I love the basic pesto with pignoli nuts and basil. 
  • Are you a cilantro fan? Yes I am! Love it on chicken, salsa, seafood (especially raw seafood – hello ceviche!), and more.

 

Meatless Monday: Freekeh Salad with Chickpeas and Goat Cheese

/ Melissa (I Crashed the Web) / 1 Comment

While I’m back to eating meat (I gave it up for Lent) and have been for some time, I still enjoy the occasional meatless meal. I’d been dying to try freekeh for a while now – after hearing it dubbed the “new quinoa” I knew that I had to give it a try.

What is freekeh? According to Wikipedia, freekeh “is a cereal food made from green wheat that goes through a roasting process in its production.” Freekeh Foods says, “Freekeh is a healthy alternative to rice because it has up to 3 times the protein as even brown rice! Freekeh is a roasted ancient grain that is equal to quinoa in protein and fiber … Freekeh has 6 g protein and 4 g fiber per serving.”

Freekeh Salad with Chickpeas and Goat Cheese

Anyway, enough about the health aspects of freekeh. You get it – it’s healthy. Now, how does it taste?

It reminded me more of rice than quinoa from the texture and flavor. It wasn’t nutty like some quinoas can be and it had a similar soft texture to rice. And it was just as easy to prepare! The fine folks at Freekeh Foods sent me three packages of Freekeh (original, rosemary sage, tamari) along with a bunch of recipe cards with recipes from freekeh breakfast cereal to freekeh chili. I can’t wait to try all the recipes out. But in the meantime, let me share some recipes I came up with, based on what I had on hand. First, Freekeh Salad with Chickpeas and Goat Cheese:

Freekeh Salad with Chickpeas and Goat Cheese

Freekeh Salad with Chickpeas and Goat Cheese

Here’s what you need:

  • 1 c. dry freekeh (I used Freekeh Foods original)
  • 2 TBS olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced or diced
  • 1 can chickpeas
  • 1/4 c. goat cheese
  • 1/4 c. toasted pine nuts

Here’s what you do:

  1. Prepare freekeh according to package directions (my freekeh said to add to 2 1/2 c water, boil, then simmer for 20ish minutes).
  2. While freekeh is cooking, heat 1-2 TBS olive oil on a pan over medium low heat. Add chopped onion and cook for 3-4 minutes. Add in garlic. Cook onion and garlic for 5 or so more minutes, until onion is translucent and soft.
  3. Remove onion and garlic from heat but keep in pan. Add chickpeas and toss to mix well.
  4. When freekeh is done cooking, drain well. Add to onion/garlic/chickpea mixture. Toss so the olive oil and garlic fully incorporate with the freekeh. Pour mixture into a bowl.
  5. Just before serving, toss with pine nuts and goat cheese. Enjoy!

Makes: 2-3 side dishes or 1-2 vegetarian main meals

20140505_171034

Some questions for you:

  • Have you tried freekeh before?
  • What’s your favorite meatless meal?
  • What other freekeh recipes should I try?

Disclosure: Freekeh Foods sent me three packages of Freekeh to try out. I was not compensated for this post and all opinions/thoughts/photos/other randomness are my own. And I can’t wait to try out my next package and share the info with you!

Freekeh Salad with Chickpeas and Goat Cheese

Looking for some more Meatless Monday, vegetarian recipes? Here are a few of my favorites:

more meatless mondays (1)

Eating like a hipster … Roasted butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese

/ Melissa (I Crashed the Web) / Leave a comment

The other day I came across a list of the most hipster foods there are. Hipster foods! And can you believe  that out of that list, B and I enjoy most of them on a regular basis? Like, a LOT of them? For example, here are just a few:

  • Cold brew coffee – B LOVES this, especially this time of year.
  • Anything from a food truck – Obviously. Who doesn’t like stuff from a food truck? Helllllo Walnut Wednesdays!
  • Pickles – Always have, always will love them.
  • Brussels sprouts – B’s not a fan but I’ve been eating them roasted for a while!
  • Bacon – you can’t tell me bacon is just for hipsters. We got some nitrate free bacon in our CSA last year and I can’t wait to get it again.
  • Cauliflower – Have you met me? I love cauliflower! Roasted, mashed, buttery… please, I’ve been eating cauliflower for years. My parents cook cauliflower. Does this make my parents hipsters?
  • Kale – SEE BELOW. Seriously, I don’t know whether to be flattered or insulted.

butternut squash kale, mushrooms, onions, roasted red pepper and goat cheese

Roasted Butternut squash with Kale, Mushrooms, Onions, Roasted Red Pepper and Goat Cheese

Here’s what you need:

  • 2-3 Tbs olive oil
  • 1 butternut squash, peeled and chopped into about 1-inch pieces
  • 1 large bunch kale, washed, and chopped (remove stem)
  • 2 cloves garlic, minced or finely diced
  • 1 c. chopped yellow onion
  • 1 c. sliced mushrooms
  • 1-3 tsp hot sauce, to taste (optional)
  • 1/2 red pepper, roasted
  • 1/2 c. crumbled goat cheese

Here’s what you do:

  1. Preheat the oven to 400 degrees. Place chopped up butternut squash onto a greased baking sheet. Bake for 30-40 minutes, until squash is just starting to brown.
  2. While squash is cooking, in a large saucepan, heat up about 2 Tbs olive oil on medium high heat. Add in garlic and sautee for 2 minutes or until it starts to smell yummy (yes, I LOVE the smell of garlic!). Add in diced onion and cook for 2-3 more minutes until onion starts to become translucent. Add in mushrooms and cook for another 3ish minutes. Add kale and cook until kale has wilted. You may need to add more olive oil at this time. If you like heat, here’s where you’ll add your hot sauce.
  3. When squash is done, add to mushroom/onion/kale/garlic pot. Saute squash just enough so that it starts to caramelize slightly.
  4. Almost finished! Pour onto a plate and top with goat cheese and roasted red pepper. Enjoy as a vegetarian main dish or as a side dish. Enjoy!

butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese - i crashed the web

 

Some questions for you:

Are any of the hipster foods foods you enjoy regularly? See above. Apparently, yes.

Are your parents hipsters? Ha, well since they eat cauliflower … and my dad likes craft beer and has been wearing Converse since the beginning of time. Maybe? Which makes me think of this great blog: Dads are the original hipster.

Are you a hipster? Trick question!  A hipster would never admit to being a hipster. GOTCHA!

What’s something vegetarian you enjoyed lately?

Meatless Monday: Quinoa Hummus Patties

/ Melissa (I Crashed the Web) / 5 Comments

I may have a hummus problem. The other day I realized I’d eaten hummus, as part of a meal, 4 days in a row.  I know there are worse things to claim, but 4 days in a row? That’s nearly a week. Wonder if I can keep the streak going (I’ve also eaten chocolate about 40 days in a row) …

Anyway, I digress. The other night for dinner I was happy to have enough time to put together something vegetarian-friendly, flavorful and also that would serve as a side dish for B. I’d seem some recipes for hummus/quinoa tabbouleh and quinoa burgers and decided to combine both. They are somewhat crumbly but mine held together pretty well and were pretty flavorful without too many spices.

Warning – I took these pictures with my phone, per usual. They came out pretty gnarly (yes, worse than some of the other food pics I take) but the recipe was so delicious I had to post it. B asked I could make these again so I declare that a success 🙂

QUINOA HUMMUS PATTIES i crashed the web

Here’s what you need:

  • 1 c quinoa (cooked)
  • ½ c hummus
  • ½ c finely diced red pepper
  • 3 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 TBS flaxseed
  • 1 tsp crushed red pepper flakes (optional)
  • 1-2 TBS olive oil

Here’s what you do:

  1. Combine quinoa, hummus, red pepper, garlic and green onions in a bowl. Mix well.
  2. Add in flaxseed to help bind the mixture. Add in crushed red pepper flakes (optional if you like heat).
  3. Form mixture into four to five even sized patties and place on a well-greased plate. Store in refrigerator for 30 minutes to one hour. (I put it in the freezer for about 20 minutes) This will help the patties harden.
  4. Heat a pan with olive oil over medium to medium-high heat and add olive oil once heated. Carefully add patties to pan and brown each side for about 4-6 minutes. Be careful when flipping – patties are crumbly and you may need to reshape them if they start to come apart.
  5. Enjoy!
  6. Serving suggestion: I had 2 as a main meal and served with spinach, roasted red pepper, more hummus, tomato, and hot sauce. They’d also be delicious with a garlic yogurt sauce. B had his as a side dish to some chicken with Greek spices. I’ll be doubling the recipe next time!
I swear it tastes better than it looks

I swear it tastes better than it looks

Some questions for you:

  • Are you on any food-eating streaks?
  • Are you a hummus fan? Yes! I also really love baba ghanoush, its smoky eggplant cousin. 
  • Do you make your own hummus? Actually, most of the time I find it easier and just as tasty to just buy it. If you find a brand you like – stick to it! The hummus from the recipe above was from a stand at the West Side Market and it was delicious.
  • Favorite veggie burger recipe? Come on, I’m looking for a new one!

Meatless Monday: Vegetarian “Fried Rice”

/ Melissa (I Crashed the Web) / Leave a comment

Since giving up meat for Lent another year in a row, I’ve actually had very little chance to play around with vegetarian recipes this year. It’s been 3 weeks, and due to a busy work schedule, B and I have been living on leftovers, Chipotle, Flaming Ice Cube and other takeouts. As much as I love all of those – I’m getting tired of it and can’t wait until returning to normalcy and eating home again!

Anyway, on one of the few nights we were home, I realized we pretty much had all the ingredients to make a Quinoa Fried Rice recipe I had seen online. So while B was busy going for a run (I had worked out in the morning), I got busy, threw together my usual stir fry ingredients with a few extras (including eggs and quinoa) and voila – there you have it – vegetarian (well I guess technically it’s ovo-vegetarian) “fried rice.” This made about 4 servings – I had mine as a main meal and B had his with a side of some chicken that I made in the same sauce.

vegetarian fried rice with quinoa - i crashed the web

Vegetarian “Fried Rice” (with quinoa and egg)

Here’s what you need:

  • Pam or other cooking spray
  • 2 tablespoons olive oil
  • 1 egg, beaten, with 1 egg white
  • 2 cloves garlic, diced
  • 1/4 cup soy sauce, divided
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1/2 head broccoli, chopped into florets
  • 1/2 eggplant, chopped into 1-inch pieces
  • 1 cup asparagus, chopped
  • 2 carrots, peeled and grated
  • 2 to 2 1/2 cups cooked quinoa (I used 2 cups so our portions had more veggies than quinoa – if you prefer a higher ratio of quinoa to veggies, aim for 2 1/2 cups)
  • 1 tablespoon grated fresh ginger
  • 2 green onions, sliced
  • Sriracha sauce, for serving

Here’s what you do:

  1. Spray a small skillet with Pam or other cooking spray and turn into medium to medium-low heat. Add beaten eggs and cook for about 2 minutes per side, flipping once. Let cool, then dice into small pieces. Reserve.
  2. Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add garlic and onion. Cook, stirring often, until onions are translucent, about 5 minutes.
  3. Add mushrooms, broccoli, eggplant and about half of the soy sauce (2 tablespoons).Cook, continuing to stir, for about another 5-6 minutes, until vegetables are tender.
  4. Add asparagus and carrots. Cook for another 2-3 minutes so vegetables cook through and absorb flavor.
  5. Add cooked (YES you must cook the quinoa first!) quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  6. Add freshly grated ginger and remaining soy sauce. Toss gently to combine and cook, stirring so it doesn’t burn, for about 3 more minutes.
  7. Stir in green onions and chopped eggs and serve. Drizzle Sriracha on top for added color and kick.
    vegetarian fried rice with quinoa - i crashed the web

    almost done!

    vegetarian fried rice with quinoa - i crashed the web

    ready to be eaten!

Meatless Monday: Eat Your Veggies!

/ Melissa (I Crashed the Web) / 4 Comments

It’s another Lent and I’ve given up eating meat, another year in a row. I’m excited for the challenge, and already regretting it. I already had a craving for buffalo chicken salad AND pepperoni pizza – and it’s been less than a week.

That being said, I have been pinning up a bazillion NEW vegetarian recipes (in addition to the few I already have made) that I hope to get a chance to make sometime in the coming weeks. Here are just a few of the ones that have been inspiring me. I can’t wait to try some of these out!

Vegetarian fried rice (but it’s really quinoa) from sheknows.com

Cauliflower and Chickpea Stew With Couscous from Martha Stewart

Kale with Caramelized Squash and Onions from She’s Cookin

Vegan Lentil Loaf from eat live run

Wild Mushroom Lentil Burger from My New Roots

Creamy Cauliflower Soup from Skinny Taste

Roasted Cauliflower Lentil Soup from Vegan Yack Attack

Mushroom Lentil Spaghetti Squash Casserole, also from Vegan Yack Attack

And of course, some questions:

  • Which look  the most appetizing to you?
  • Place your bets – which do you think B would even try?
  • Do you have any favorite vegetarian recipes? Please share! I want to try them all out!
  • Do you give up anything for Lent?