Category: Vegetarian

  • Zucchini Bread

    Like many gardens out there, ours has been pumping out the zucchini out as fast as we can eat it. When you turn around to find a forearm-sized zucchini that simply wasn’t there ten minutes prior, you know it’s time to use zucchini in just about every meal. This recipe for zucchini bread is based […]

  • So fast, so fresh, so good! Rainbow Chard Soft Tacos with Black Bean and Corn Salsa

    These vegetarian tacos didn’t leave me missing the meat. The earthiness of the chard combined with the onion and garlic is just a great combination, and the simple black bean and corn salsa gave it some heft and a slight crunch. Lisa found this recipe when searching for ways to use up the chard that […]

  • Minestrone Stir Fry

    Lisa found this quick and easy weeknight recipe on the Whole Foods site and adapted it to use what we had on hand. A bunch of vegetables are stir-fried with pasta and tomatoes to recreate the flavors of a minestrone in non-soup form! A great way to use up the vegetables in your fridge. [donotprint] […]

  • Rice Noodle Salad with Vegetables and Tofu

    Lisa got tired of my experiments and just wanted to make a light, healthy asian-themed salad for dinner, and this one, featuring rice noodles, quick-stir-fried vegetables, and tofu was just what she wanted.  The vegetables are still nice and crisp when you place them on the platter, and the entire dish is incredibly refreshing.  The […]

  • Reuben? Check. Vegetarian? Check. Wait — what?

    This recipe appeared in a newsletter I receive from the Vegetarian Times and was just too bizarre not to try. I loves me a Reuben, but Lisa’s not the biggest fan, so I wondered if a vegetarian version would be any more appealing. I think I won her over in the end… This recipe won […]