Catherine Murray Photo: Blog http://www.catherinemurrayphoto.com/blog en-us (C)Catherine Murray cat@catherinemurrayphoto.com (Catherine Murray Photo) Tue, 12 Sep 2017 19:27:00 GMT Tue, 12 Sep 2017 19:27:00 GMT http://www.catherinemurrayphoto.com/img/s/v-5/u737770952-o370003971-50.jpg Catherine Murray Photo: Blog http://www.catherinemurrayphoto.com/blog 120 120 Fall 2017 Photography Internship Columbus Ohio http://www.catherinemurrayphoto.com/blog/2017/9/fall-2017-photography-internship-columbus-ohio internfun-e1483054615386internfun-e1483054615386

 

Catherine Murray Photo's looking for a fall intern! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, creating wind with fabric, painting with a flashlight and moving water like a gondolier. What could be more fun than that?

Availability Requirements
10 or more hours a week
Some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus

Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit.

Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service/General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising

Preferred 
Intent to have a full time career in visual arts, marketing or culinary arts. Also, not being severely allergic to cats. I have two, and you will probably meet them.

Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized

To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications to Catherine Murray. Catherine’s contact information.

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) 2017 columbus hire hiring intern interns internship ohio opportunity unpaid http://www.catherinemurrayphoto.com/blog/2017/9/fall-2017-photography-internship-columbus-ohio Tue, 12 Sep 2017 19:20:31 GMT
What a Vegetarian Eats: Week 50, 51, 52 http://www.catherinemurrayphoto.com/blog/2017/2/what-a-vegetarian-eats-week-50-51-52 "For the last 18 years of being a vegetarian, people have asked me, "If you don't eat meat, what DO you eat?" My answer has been "I eat everything else." See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen's Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

 

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1. Orzo Salad with Red Pepper, Basil, Parsley, Fresh Mozzarella, Lemon Olive Oil, Salt and Pepper

2. Quick Egg Salad with Mayo, Dijon and Fresh Dill

3. Grapefruit with Sugar

4. Grilled Banana and Spicy Peanut Butter Sandwich with Marshmallow Fluff

5. Manchego Cheese and Crackers

6. Sushi Bowl

7. Salad with Shredded Carrot, Diakon Radish, Green Olives, Croutons and Peppercorn Dressing

8. Grilled Banana and Spicy Peanut Butter Sandwich

9. Sushi Bowl ingredients

10. Fried Eggs

11. Minestrone Soup

12. Pepperjack Cheese and Crackers

13. Garlic Bread

14. Minestrone Soup

15. Tomato Soup and Croutons

16. Tofurky Pepp'roni, Cheddar Cheese, Pickles and Mayo on White Bread

 

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17. Apple Cinnamon Oatmeal

18. Dada's Empanadas

19. Tacos with mushrooms, black beans, cabbage, salsa, cheddar, avocado, lime radishes and carrots. 

20. Sweet Potato Chili with Cheetos, Cheddar and Sour Cream

21. BBQ Pulled Tempeh Sandwich and Fries from Hadley's

22. Worthington Chocolate Walk

23. Tomato Soup, Garlic Bread and Orzo Salad

24. Tacos with Beans, Rice, Salsa, Guacamole, Sour Cream, Cheddar Cheese, a Side of Fruit and Orange

25. Fried Cauliflower with Blue Cheese Dipping Sauce

26. Hot Chocolate and Strawberry Custard Tart at La Chatelaine

27. Worthington Chocolate Walk

28. Best Bites: Sweet Treats

29. Black Raspberry Donut

30. Cheese and Veggie Pizza

31. Peanut Butter Granola Bar

32. Nellie's Ice Pops and Pouf Cotton Candy

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food for ideas life lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2017/2/what-a-vegetarian-eats-week-50-51-52 Fri, 24 Feb 2017 05:28:40 GMT
What a Vegetarian Eats: Week 44, 45, 46, 48, 48, 49 http://www.catherinemurrayphoto.com/blog/2017/2/what-a-vegetarian-eats-week-40-41 "For the last 18 years of being a vegetarian, people have asked me, "If you don't eat meat, what DO you eat?" My answer has been "I eat everything else." See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen's Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

 

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1. Cucumber and Dill Dip on Ciabatta, Egg Salad with Fresh Dill on Ciabatta Bread

2. Strawberry Special K with Bananas and Milk

3. Baked Rigatoni with Tofurky Italian Sausage and Mozzarella Cheese

4. Cucumber, Carrot and Diakon Radish Salad with Green Olives, Peppercorn Ranch and Peppercorn Cheese

5. Gardein Porkless Bites with Fresh Pineapple, Red Pepper, Red Onion and Quinoa

6. Gardein Fishless Fillets and Napa Cabbage Slaw with Carrots, Fresh Ginger, Cilantro and Rice Vinegar

7. Tofurky Keilbasa Sausage and Pretzels with Cheddar Cheese, Yellow Mustard and Relish

8. Homemade Egg Salad with Fresh Dill on Ciabatta Bread

9. Dill Dip, Cucumbers and Meunster Cheese on Ciabatta Bread

10. Pineapple

11. Strawberry Special K and Milk

12. Fresh Mushroom and Tofurky Pepp'roni on Brioche with Melted Mozzarella and Marinara Sauce

13. Napa Cabbage Slaw with Carrots, Fresh Ginger, Cilantro and Rice Vinegar

14. Grilled Spicy Peanut Butter and Banana Sandwich

15. Baked Rigatoni with Tofurky Italian Sausage and Mozzarella Cheese

16. Bucket of Gummy Bears

 

 

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17. Noosa Coconut Yogurt

18. Fried Tofu and Barbecue Sauce

19. Melted Mozzarella Cheese over Sauerkraut and Thousand Island Dressing

20. Fried Eggs and Morningstar Farms Veggie Bacon

21. Grilled Reuben, without the corned beef

22. Fried Tofu and Barbecue Sauce

23. Delicata Squash and Sauteed Kale Spaghetti with Roasted Squash Seeds, Sage, Smoked Paprika, Parmesan and Cream

24. Pretzels with Melted Cheddar and Yellow Mustard

25. Peeled Pears

26. Delicata Squash and Sauteed Kale Spaghetti with Roasted Squash Seeds, Sage, Smoked Paprika, Parmesan and Cream

27. Trader Joe's Chimichurri Rice with Vegetables and Quorn Chick'n

28. Mango Smoothie and Molasses Cookies

29. Fried Eggs and Morningstar Farms Black Bean Burger

30. Big Spoon Almond Cocoa and Gold Rush Apple

31. Pear and Dried Cherry Bread and a glass of Milk

32. Homemade Guacamole and Tortilla Chips

 

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33. Trader Joe's Chickenless Mandarin Orange Morsels over Napa Cabbage

34. Morningstar Farms Chick'n Nuggets, Dill Dip, Sliced Cucumbers, Meunster Cheese on Ciabatta Bread

35. Butternut Squash Soup with Roasted Squash Seeds

36. Canned Salsa and Tortilla Chips

37. Trader Joe's Chickenless Mandarin Orange Morsels over Napa Cabbage

38. Morningstar Farms Chick'n Nuggets, Dill Dip, Sliced Cucumbers and Barbecue Sauce

39. Cherry Poptarts and Hot Tea

40. Fresh Mushroom, Avocado, Cucumber and Dill Dip on Ciabatta Bread

41. Spaghetti with Kale and Marinara Sauce

42. Gummy Bears

43. Mango Sorbet

44. Taste of Vietnam Tofu Spring Rolls

45. Bibibop

46. Party Snacks

47. Taste of Vietnam Bahn My Chay, Bun Chay and Bahn Xeo Chay 

48. Big Spoon Nut Butters

 

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1. Cambridge Teahouse Cauliflower Soup, Scone and Fruit Salad

2. Donatos Vegetarian Pizza

3. Udipi Cafe's Paneer Tikka Masala and Butter Masala Dosa

4. Udipi Cafe's Indian Cheese Sticks

5. Cafe Istanbul's Vegetarian Stew

6. Cafe Istanbul's Appetizer Sampler

7. Vegetarian Reuben

8. Party Fare

 

SaveSaveSaveSaveSaveSaveSave

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food for ideas life lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2017/2/what-a-vegetarian-eats-week-40-41 Fri, 10 Feb 2017 23:56:38 GMT
What a Vegetarian Eats: Week 39, 40, 41, 42, 43 http://www.catherinemurrayphoto.com/blog/2017/1/what-a-vegetarian-eats-week "For the last 18 years of being a vegetarian, people have asked me, "If you don't eat meat, what DO you eat?" My answer has been "I eat everything else." See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen's Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

010817v1_numbers010817v1_numbers 010817v2_numbers010817v2_numbers

1. Tofu Curry

2. Gummy Bears and Dove Chocolate

3. Tortilla chips with cheddar and salsa

4. Trader Joe's meatless meatballs, marinara sauce, mozzarella and roasted brussels sprouts with balsamic vinegar

5. Field Roast sage apple sausageless sausage, roasted cauliflower, brussels sprouts, homemade stuffing and balsamic vinegar

6. Baked potato soup topped with shredded cheddar, sour cream and parsley

7. Trader Joe's fruit jellies

8. Roasted cauliflower, brussels sprouts, homemade stuffing and balsamic vinegar

9. Bagel with Tofurky Pepp'roni, marinara sauce and mozzarella

10. Fried eggs and Trader Joe's hash browns

11. Field Roast sage apple sausageless sausage, roasted cauliflower, brussels sprouts, homemade stuffing and balsamic vinegar

12. Bagel with Tofurky Pepp'roni, marinara sauce and mozzarella

13. Homemade Stuffing

14. KitKat 

15. Poppy and sesame seed rice thins and cheddar cheese

16. Baked potato soup topped with shredded cheddar, sour cream, parsley and crispy kale

17. Atlantic Beach Pie

18. Roasted Butternut Squash, Dried Cherries, Goat Cheese and Toasted Squash Seeds

19. Fried Eggs and Trader Joe's hash browns with ketchup

20. Spaghetti, Marinara, Fried Egg and Roasted Brussels Sprouts with Balsamic Vinegar

21. Rustic Winter Panzanella Salad with Delicata Squash

22. Tofurky Kielbasa Style Sausage topped with yellow mustard, relish and shredded cheddar cheese in buns

23. Banana with orange marmalade, chocolate chips and peanut butter

24. Green peas topped with marinara sauce and grated Parmesan, toasted Ciabatta bread with butter

25. KitKat, Snickers and Twizzlers

26. Fried Eggs and Trader Joe's hash browns with ketchup

27. Spaghetti with sauteed kale, marinara sauce and grated Parmesan

28. Zapp's Cajun Dill Gator-Tators and Salt & Vingar potato chips

29. Spaghetti with sauteed kale, marinara sauce and grated Parmesan

30. Banana with orange marmalade, chocolate chips, cashews and peanut butter

31. Watermelon Radish Chips

32. Pineapple Coconut Bread and Zucchini Bread

 

Tofu Curry (adapted from Martha Stewart)

14 oz. extra firm tofu, drained

1 tbsp olive oil

1 large onion, chopped fine

3 tbsp curry powder

8 garlic cloves, minced

1 cup lite coconut milk

2 cups green beans

1 cup shredded carrots

3 radishes, chopped

1 cup roasted cauliflower (optional)

1 large tomato, chopped

lots of salt and pepper

3 cups cooked white rice

 

Cut tofu into slices, then diagonally. Arrange on a baking sheet in one layer and cover with something heavy to drain, about 20 minutes. Discard liquid.

Heat olive oil in a large, tall pan on medium high heat. Add tofu and cook, turning once, until golden brown, about 10 minutes. Remove from pan onto a plate. Lower temperature to medium. Add remaining oil, onion and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic. Cook about 1 minute.

Add coconut milk and bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes. Cover and cook about 4 minutes, or until beans are tender. Taste sauce and season accordingly with salt and pepper. Serve over rice.

 

Homemade Stuffing

4 cups of croutons (toasted, dehydrated bread)

1 1/2 cups vegetable broth

1/4 cup butter

1/2 cup chopped celery

1/4 cup chopped onion

1 tbsp olive oil

2 tsp dried sage

2 tsp dried thyme

 

Heat olive oil in a small pot. Add onion and celery. Cook for 2-3 minutes, until soft and browning. Add butter to pan and let melt. Add vegetable broth and heat thoroughly. Remove from stove. Place croutons in a large bowl with room to stir. Slowly add broth mixture to the bread, stirring frequently until most of the bread is coated. Keep stirring until evenly mixed Serve immediately. 

 

Baked Potato Soup

* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 2 cubes vegetable boullion
* 2 large russet potatoes, cubed
* 1 cup half-and-half cream
* Optional Toppings: Shredded Cheddar cheese, minced fresh parsley, scallions, sour cream, crispy kale

Heat olive oil in pan, then saute onion and garlic until tender. 

In a large pot, bring water to a boil. Add potatoes and cook until just tender (but not falling apart). Drain half the water, keeping the rest with the potatoes. Add boullion cubes and stir. Stir in flour, salt, basil and pepper; mix well. Bring to boil and stir for 2 minutes. Add the cream. Heat through but do not boil. Garnish. 

 

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33. Kale Caesar Salad

34. Fruit salad with pineapple, oranges, blueberries, apples and bananas

35. Homemade Orange Rolls

36. Salad with broccoli, tomatoes, Morningstar Veggie Bacon and Vegenaise dressing

37. Trader Joe's Veggie Chorizo with fried eggs, sauteed kale and shredded cheddar

38. Kale Caesar Salad with radishes

39. Banana with orange marmalade and chocolate chips

40. Buttermilk Biscuit

41. Morningstar Farms Black Bean Burgers with Vegenaise, yellow mustard, shredded cheddar and homemade pickles

42. German Chocolate Pie and Lemon Meringue Pie

43. Morningstar Farms BBQ Veggie Riblets, Mashed Potatoes and Roasted Brussels Sprouts

44. Marble cheddar, saltines and black olives

45. Broccoli Cheddar Soup

46. Broccoli, Cauliflower, Carrots and Hummus

47. Chocolate Chip Cookies, Lemon Shortbread and Dried Cherry Shortbread

48. Morningstar Farms Black Bean Burgers with Vegenaise, yellow mustard, shredded cheddar and homemade pickles

 

Homemade Orange Rolls

MAKES TWO 9 INCH ROUND PANS 

DOUGH

* 2 packages dry yeast (about 4 1/2 teaspoons)

* 1/2 cup warm water (100° to 110°)

* 1/2 cup sugar

* 1/2 cup reduced-fat sour cream

* 2 tablespoons butter, softened

* 1 teaspoon salt

* 1 large egg, lightly beaten

* 4 1/2 cups all-purpose flour, divided

* Cooking spray


FILLING

* 1 stick butter, melted

* 3 tablespoons grated orange rind

* 3 tblsp cinnamon

* 1/2 cup sugar


ICING (this is the recipe already cut in half)

* 1/2 stick butter, softened

* 1/2 package (4 oz.) cream cheese, softened

* 2 cups sifted confectioners' sugar (about 2 lbs.)

* 1 tablespoons milk

* 1 tablespoon orange juice

* 1 tablespoon orange zest


* You can prepare icing ahead of time and refrigerate, covered. (Icing directions are listed at the end.)

* To prepare dough, dissolve yeast in warm water in a Pyrex measuring cup (to keep the water warm from being microwaved); let stand 10 minutes or until it's gained about an inch of foam. 

Add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, and egg, and beat with a mixer at medium speed until smooth. 
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat until smooth. 
Add 1 cup flour to yeast mixture, stirring until a soft dough forms. 

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, ONE HOUR+ minutes or until doubled in size. Best to do in oven or microwave with hot, steaming water. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. 
Have melted butter ready to go, and mix in a separate bowl the cinnamon, sugar, and orange rind. 
Roll out dough to about 1 inch thick. Flatten dough down onto the surface. Brush or pour some butter onto dough. Then sprinkle cinnamon and sugar mix on the top, coating the dough at least on one side, both sides if preferred.

Roll the dough up. Cut into 12 portions and place into a 9" round cake pan, pie pan, or square baking pan. Cover and let rise 25 minutes or until doubled in size.

Uncover dough. Bake at 350º for 25 minutes or until golden brown.
Top with icing.

To Make Icing:

In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Makes about 2 cups of icing.
 

 

Broccoli Cheddar Soup from blog: http://butyoucancallmecrazy.blogspot.com/2010/11/broccoli-cheddar-soup.html

* 6 tbsp. butter, divided
* ¾ cup onion, chopped
* 1 cup carrot, chopped or shredded
* 4 cups small broccoli florets
* 3 cups low-sodium chicken broth
* ½ tsp. onion salt
* ½ tsp. garlic powder
* 4 tbsp. flour
* 2 cups milk
* 2 cups shredded sharp cheddar cheese
* Freshly ground black pepper

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer. In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.

Start of by sauteing onions in some butter until they are translucent. Add in 1 c. of shredded/grated carrots.
Add in broccoli, chicken broth, garlic powder, and onion salt. Bring to a boil, then reduce to simmer. 
While the soup is coming to a boil and simmering, work on your cheese sauce. Make a roux of butter and flour. Whisk in 2 c. of milk and stir until thickened. I'm inpatient, so I turned up the heat and it was done in about 3-4 minutes. If you also suffer with impatience, make sure you whisk it constantly or it will stick and/or burn.
After it has thickened, whisk in 2 c. of shredded cheddar. This soup is worth the effort of grating your own cheese. And you already have the grater/food processor out thanks to the carrots, right? I wasn't able to get a pic of the completed cheese sauce as it came together so fast, but you see the flour, butter, and milk below.
After the cheese sauce has been added to the soup, season it with salt and pepper and either serve all chunky, remove some chunks and puree the rest (my choice), or puree all of it. Become admired for your mad culinary abilities by friends and loved ones. (I can't promise the latter, but I would be willing to bet you a cup of this soup on it.)

 

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1. BLT with Morningstar Veggie Bacon, Vegenaise, and sliced tomatoes

2. Morningstar Veggie Bacon and Egg Salad Sandwich

3. Dark Chocolate Covered Superberries

4. Salad with mushrooms, shredded carrots, parsley and caesar dressing

5. Broccoli Cheddar Soup

6. Wild Rice Salad and Quorn Chick'n Tenders

7. Mango

8. Cranberry sauce and whipped cream

9. Snappea and parsley lemon cream pasta

10. Baba ghanoush and hummus on toasted pita

11. Carmelized onion, goat cheese and rosemary flatbread

12. Hot Chocolate

13. Fried egg and balsamic brussels sprouts 

14. Snappea and parsley lemon cream pasta

15. Cranberry sauce

16. Wild Rice Salad

 

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17. Big Spoon Spiced Chai Peanut/Almond Butter

18. Fried Eggs

19. Vegetable Soup

20. Brioche bread with vegenaise, button mushrooms, red onion and cucumber

21. Toasted ciabatta bread with cream cheese and olives

22. Trader Joe's fruit jellies

23. Anthony Thomas Buckeyes

24. Cranberry sauce

25. A Taste of Vietnam Vegetarian Pho

26. Vegetable Soup

27. Morningstar Farms BBQ Veggie Riblets

28. Toasted ciabatta bread with cream cheese, cucumbers, mushrooms and dried dill

29. Trader Joe's Veggie Chorizo, Shredded Cheddar and Tortilla Chips

30. Fried Eggs

31. Chocolate Chip Cookies, Dried Cherry Shortbread and Lemon Shortbread

32. Vegetable Soup with shredded cheddar

 

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33. Tofurky Kielbasa Style Sausage

34. Pickle Popcorn with Dill

35. Jorgensen Farms Cream of Mushroom Soup with saltines

36. Mr. Falafel Falafel with dipping sauce

37. Rustic Winter Panzanella Salad

38. Bellisari's Bleu Cheese, Honey and Shallot Spread on endive spears with chopped walnuts

39. Jimmy John's Veggie Sub

40. Fruit and Nut Bread

41. Baked Pasta, Vegetable Soup and Garlic Bread

42. Grilled Cheese and Tomato Soup

43. La Chatelaine Cherry Custard Pie and Hot Chocolate Bowl

44. Donut

45. Just Pies Cherry Pie

46. Party food

47. Party food

48. Party food

 

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1. Pineapple, cucumber, egg salad, guacamole, hummus, nut thins, tortilla chips, snappea crisps

2. Steak Escape Veggie Sub and Cajun Fries (sans steak)

3. Black raspberry donut

4. Broccoli Cheddar Soup

5. Thai Grille Curry Puffs

6. Frisch's Big Boy salad bar

7. Frisch's Big Boy soup 

8. Graeter's Frozen Mango Sorbet

9. Thai Grille Tofu Curry 

10. Dessert Crepe

11. Chipotle Veggie Burrito

12. Marco's Green Olive and Banana Pepper Pizza

13. Christmas Brunch

14. Zucchini, caper, Parmesan and lime juice in tortilla chips

15. Veggie Tacos

16. Puppy Chow and Chocolate Brownie

17. Northstar Cafe Ginger Ale

18. Dried Cherry Shortbread

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food for ideas life lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2017/1/what-a-vegetarian-eats-week Mon, 09 Jan 2017 06:08:49 GMT
2017 Photography Internship Columbus Ohio http://www.catherinemurrayphoto.com/blog/2016/12/2017-Photography-Internship-Columbus-Ohio Photo Kitchen’s looking for an intern! Past intern tasks have included: Sewing cinnamon rolls with wire, dousing a room with flour, spray painting stars, and moving tiny objects back and forth in one millimeter increments. What could be more fun than that?

Availability Requirements
10 or more hours a week
some weekend availability
3 month commitment
Must have your own form of transportation throughout the city of Columbus

Job Description
This is an unpaid internship. In exchange for your time and efforts, you will receive real world experience and knowledge in a variety of skills related to the business of commercial and portrait photography, introductions to job opportunities, and a bunch of free meals. If your school requires an internship, we can discuss how to get credit.

Desired Skills (must qualify for at least 4 of the following)
File management and basic editing through Adobe Bridge and Mac OS
Styling (clothing, product or food)
Customer Service or General People Skills
Cooking/Kitchen Prep
Prop Shopping
Web or Graphic Design
Writing
Natural Light Photography
Studio Lighting and Equipment
Video (Shooting and/or Editing)
Marketing/Advertising

Preferred
Currently enrolled in or recently graduated from college with a major in art, photography, culinary, design or marketing. Also, not being allergic to cats. I have two, and you will probably meet them.

Key Traits
Excellent Communication Skills
Reliable and Prompt
Professional and Friendly Persona
Diverse Interests
Creative
Organized

To Apply: Please send some general information about yourself, like a resume, website or LinkedIn profile, along with a short introduction describing your interest in the position and qualifications for the position to Catherine Murray. Catherine’s contact information.

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cat@catherinemurrayphoto.com (Catherine Murray Photo) 2017 columbus hire hiring intern interns internship ohio opportunity unpaid http://www.catherinemurrayphoto.com/blog/2016/12/2017-Photography-Internship-Columbus-Ohio Thu, 29 Dec 2016 13:26:53 GMT
What a Vegetarian Eats: Week 33, 34, 35, 36, 37, 38 http://www.catherinemurrayphoto.com/blog/2016/11/What-a-Vegetarian-Eats-Week-29-30-31-32-33-34 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

112816v1 n112816v1 n 112816v2 n112816v2 n 112816v3 n112816v3 n

 

1. Morningstar Farms Chick’n Patties, mashed sweet potatoes with avocado, sour cream, green onion and cheddar cheese

2. Veggie sandwich on ciabatta bread with cucumber, button mushrooms, avocado, cream cheese and Vegenaise

3. Sauteed green beans and Trader Joe’s Gyoza Dipping Sauce

4. Toasted everything bagel topped with cream cheese, cucumbers, button mushrooms and roasted squash seeds, and green olives

5. Taco Bowl: seasoned black beans, salsa, tortilla chips, cherry tomatoes, cilantro, sour cream, black olives, shredded cheddar cheese

6. Cheerios and sliced bananas

7. Greek Quinoa Bowl: quinoa, chopped tomatoes, green onions, feta cheese, avocado, yellow bell pepper, flatleaf parsley, lemon, salt and pepper

8. Greek Cheesesteaks: Toasted sub buns topped with avocado, sauteed onions, mushrooms and bell peppers, feta cheese and garlic sour cream sauce

9. Morningstar Veggie Bacon, button mushrooms, fresh mozzarella, wood sorrel and Veganaise 

10. Gardein Sweet and Sour Porkless Bites with Pineapple, Red Peppers, Red Onions and Quinoa

11. Morningstar Farms Veggie Chick’n Nuggets and barbeque sauce

12. Sauteed green beans, tomatoes, and green onion with flatleaf parsley, lemon, and Kokoborrego Owl Creek Tomme cheese

13. Tofurky Keilbasa Sausage, grilled onions, peppers, mushrooms, potatoes and watermelon radishes

14. Tomato, basil, mozzarella sandwich on ciabatta bread with balsamic vinegar

15. Veggie chips and ranch dip

16. Cheerios and canned pineapple

17. Veggie sandwich on ciabatta bread with cucumber, avocado, cream cheese, Vegenaise and wood sorrel

18. Ambercup squash soup with toasted squash seeds

19. Wheatberry Mint Salad

20. Cashews

21. Rhubarb and Ground Cherry Fool with Whipped Cream

22. Lemon Handpie

23. Fried eggs and sauteed radish greens/kale

24. Rhubarb and Ground Cherry Fool with Whipped Cream

25. Heirloom tomatoes, button mushrooms, oregano, red wine vinegar, salt and pepper

26. Mashed sweet potatoes, cheddar cheese, roasted squash seeds, broccoli and lemon juice

27. Tofurky Keilbasa Sausage, mashed sweet potatoes, roasted squash seeds and avocado

28. Trader Joe’s Veggie Meatballs, marinara sauce, green peas and shredded mozzarella

29. Dairy Queen Dilly Bar

30. Ambercup squash soup with toasted squash seeds and cream

31. Saltines, brie, and heirloom tomatoes

32. Rhubarb and Ground Cherry Fool with Whipped Cream

33. Gardein Fishless Filets with tartar sauce

34. Fried eggs and Trader Joe’s hash browns

35. Smore’s

36. Cinnamon raisin toast and butter

37. Grilled Brie Sandwich with wood sorrel and raspberry jalapeno jam

38. Fried eggs and Morningstar Veggie Bacon

39. Veggie sushi

40. Banana

41. Apples and Spicy Peanut Butter

42. Ambercup squash soup with toasted squash seeds, cream and sage

43. Rustic Winter Panzanella Salad

44. Brie and saltines

45. Trader Joe’s Chicken-less Mandarin Orange Morsels over Bok Choy

46. Fried Eggs and Morningstar Farms Veggie Breakfast Sausage Patties

47. Sliced apples, apricot jam, dried cherries, sweet potato crisps and smoked gouda

48. Cucumber, tomato, feta, red onion and red wine vinegar salad

 

Wheatberry Mint Salad

1 cup cooked wheatberries

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped

5 small radishes, sliced

1 shallot, chopped fine

2 tbsp Dijion mustard

1 tbsp red wine vinegar

1 tbsp oil

salt and pepper

Mix dressing ingredients to taste. Pour half the dressing on the solid ingredients and taste. Add more dressing accordingly.

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1.  Fried Rice from  The Angry Baker

2. Taco Salad with red beans, lettuce, cheddar, sour cream, tomatoes and salsa

3. Key lime yogurt

4. Roasted broccoli and cauliflower

5. Sweet potato tater tots with barbecue sauce, scallions and cheddar

6. Tart cherry yogurt

7. Zucchini bread

8. Pumpkin pie and apple crisp

9. Thanksgiving Dinner

10. Candied Orange Sweet Potatoes

11. Roasted butternut squash, goat cheese and dried cherries

12. Cranberry Sauce

13. Tomato Bread Pudding (Stuffing)

14.  Roasted brussels sprouts

15. Blistered Green Beans

16. Sesame sticks

17. Picnic

18. Peanut Butter Hershey’s Kiss Cookie

19. Peanut Butter Chocolate Chip Cookie

20. Spicy Peanut Butter Cookie

21. Coffee

22. Party Food

23. Veggie Burger and Chips/Guac

24. Brie and Apricot Crepe from Blue Door Cafe

25. Chocolate Chip Cookie

26. Veggie Burger from Northstar Cafe

27. Tomato Soup, Sprouted Bread, Roasted Delicata Squash

28. Cheese Enchiladas from Rancho Fiesta

29. Thai Burrito with Tofu from Northstar Cafe

30. Egg Salad Platter from The Nutcracker

31. Reuben and Chips from The Nutcracker

32. Mac and Cheese from the Mac & Cheese Festival

33. Thai Curry Pumpkin and Xocorosa from Jeni’s Ice Cream

34. Almond Joy

35. Cherry Snow Cone with Habenero Salt from Sno-Oh

36. Xocorosa, Sweet Potato Eclair and Black Cat Espresso from Jeni’s Ice Cream

37. Jimmy John’s Veggie Sub

38. Veggie Burger and Cashew Cauliflower Soup from Northstar Cafe

39. Praline Scone from Northstar Cafe

40. Roll from Carfagna’s

41. Butternut Squash Pasta and Green Beans from Carfagna’s

42. Paneer Masala from Udipi Cafe

43. Butter Masala Dosa from Udipi Cafe

44. Mango Lassi from Udipi Cafe

45. Trader Joe’s Thai Vegetable Gyoza with Gyoza Dipping Sauce and Blistered Green Beans

46. Party Food

47. The Maureen O’Hara from The Whitney House

48. Fried Olives from The Whitney House

 

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1. Pistachio Crusted Goat Cheese from The Whitney House

2. Hurricane Romaine Salad, no bacon from The Whitney House

3. Roasted Vegetable Gnocchi, no sausage from The Whitney House

4. Mac and Cheese from The Whitney House

5. Peanut Butter Pie and Chocolate Bread Pudding with Cherries from The Whitney House

6. Quinoa Stuffed Pepper

7. Raspberry Donut

8. Chipotle Veggie Burrito 

9. Salad from Chop5

10. Wasabi Peas

11. Stuffed Grape Leaves from The Fresh Market

12. Greek Pizza from The Fresh Market

13. Carrot Cake

14. Lemon Donut

15. Coconut Yogurt

16. Jalapeno Egg Bagel Sandwich

17. Fried Green Beans – Costa Rica

18. Salad – Costa Rica

19. Mango Ice Cream – Costa Rica

20. Mango – Costa Rica

21. Arby’s Curly Fries 

22. Scrambled Eggs, Mango, Avocado, Black Beans – Costa Rica

23. Patacones – Costa Rica

24. Cheesy Rice with Hearts of Palm – Costa Rica

25. Black Bean Soup with Poached Egg – Costa Rica

26. Bruschetta – Costa Rica

27. Zucchini, Pecorino, Capers and Lime Juice – Costa Rica

28. Vegetarian Antipasto Plate – Costa Rica

29. Spinach Ricotta Ravioli – Costa Rica

30. Patacones, Rice, Scrambled Eggs, Mango, Beans – Costa Rica

31. Veggie Burrito and Fruit Salad – Costa Rica

32. Mango Margarita – Costa Rica

33. Guacamole, Olives, Black Beans, Rice, Salsa and Mango – Costa Rica

34. Banana Bread – Costa Rica

35. Fruit Plate – Costa Rica

36. Mojito – Costa Rica

37. Guaro Cocktail – Costa Rica

38. Desayuno Typico – Costa Rica

39. Edamame and Mojito – Costa Rica

40. Coconut Flan – Costa Rica

41. Veggie Quesadilla – Costa Rica

42. Waffle House

43. Trix

44. Salad and Patacones – Costa Rica

45. Pesto Pasta – Costa Rica

46. Mango Margarita – Costa Rica

47. Creamy Onion Soup – Costa Rica

48. Fries – Costa Rica

49. Quinoa Salad with Poached Egg – Costa Rica

50. Roasted Garlic and Broccoli Pizza – Costa Rica

51. Fried Mac and Cheese – Costa Rica

52. Chili Rellenos – Costa Rica

53. Green beans, Greek Salad, Mashed Potatoes and Mashed Plantains – Costa Rica

54. Quizno’s, Chips and Moon Pie

55. Avocado Toast, Beans and Rice, Doritos- Costa Rica 

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/11/What-a-Vegetarian-Eats-Week-29-30-31-32-33-34 Tue, 29 Nov 2016 13:53:35 GMT
What a Vegetarian Eats: Week 29, 30, 31, 32, 33 http://www.catherinemurrayphoto.com/blog/2016/10/What-a-Vegetarian-Eats-Week-26-27-28 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

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1. Eggs Poached in Spicy Tomatoes

2. Watermelon

3. Wheatberry Mint Salad

4. Peanut Butter, Orange Marmalade and Marshmallow Fluff Sandwich

5. Edamame with Salt

6. Morningstar Veggie Dogs with Morningstar Veggie Bacon, Cheddar, Relish and Mustard

7. Tomato, Basil, Fresh Mozzarella Salad with Salt and Pepper

8. Green Bean, Flatleaf Parsley, Cherry Tomato, Lemon, Cream and Parmesan Pasta

9. Peach and Raspberry Crisp

10. Eggs Poached in Spicy Tomatoes

11. Blueberry and Raspberry Yogurt Covered Pretzels

12. Summer Succotash 

13. Olive Cheese with Saltines

14. Cantaloupe 

15. Morningstar Veggie Dogs with Cheddar, Relish and Mustard

16. Buttered Popcorn

17. Watermelon

18. Green Bean, Flatleaf Parsley, Cherry Tomato, Lemon, Cream and Parmesan Pasta

19. Peach and Raspberry Crisp

20. Everything Bagel with Green Olives and Cream Cheese

21. Peach and Raspberry Crisp

22. Tomato, Basil, Fresh Mozzarella Salad with Salt and Pepper

23. Watermelon

24. Summer Succotash with Fried Eggs

25. Summer Succotash Tacos with Fried Tofu, Avocado, Feta and Cilantro

26. Morningstar Veggie Dogs with Morningstar Veggie Bacon, Cheddar, Relish and Mustard

27. Banana with Orange Marmalade, Marshmallow Fluff and Dove Chocolate

28. Tomato, Basil, Fresh Mozzarella Salad with Balsamic Vinegar, Salt and Pepper

29. Tomato, Basil, Fresh Mozzarella Salad with Balsamic Vinegar, Salt and Pepper

30. Pear

31. Fried Tofu Avocado Tacos with Pickled Watermelon Radishes, Seasoned Black Beans, Feta, Cilantro, Lime and Green Onion 

32. Fried Tofu and Avocado Tacos with Lime, Cilantro and Feta

33. Toasted Pizza Subs with Tofurky Pep’roni

34. Summer Succotash, Seasoned Black Beans, Avocado and Fried Eggs

35.Pickled Watermelon Radish, Tofu and Green Onion Egg Rolls with Trader Joe’s Gyoza Dipping Sauce

36. Cherry Pop Tarts

37. Pickled Watermelon Radish, Tofu and Green Onion Egg Rolls with Trader Joe’s Gyoza Dipping Sauce

38. Fried Eggs and Morningstar Farms Veggie Sausage

39. Summer Succotash with Avocado and Caprese Salad

40. Tea, Snickerdoodle Cookie and Cherry Amaretto Jam

41. Toasted Pizza Subs with Tofurky Pep’roni

42. Portabello Tacos with Pineapple from PaddyWagon Food Truck

43. Korean Tofu Bowl from Cupzilla Korean BBQ

44. Hominy Fries from Sweet T’s Food Truck

45. Eskimo Kiss Coconut Ice Cream from Philly Buster Food Truck and Aloha Sweet Bun from Aloha’s Eatery

46. Wheatberry Mint Salad and Everything Bagel with Green Olives and Cream Cheese

47. Paneer Tikka Masala, Tandoori Naan and Mughalai Paratha from Layla’s Kitchen

48. Whole Lemon Sorbet, Savannah Buttermint, Birch and Marshmallow Ice Cream from Jeni’s

49. Lemon Lavender Icebox Pie from Dough Mama

50. Avocado Biscuit from Dough Mama

51. Organic Chia Bar from Trader Joe’s

 

Eggs Poached in Spicy Tomatoes

4 tbsp olive oil

2 jalapeño peppers

1 green pepper, diced

6 garlic cloves, chopped

1 medium onion, diced

4 large tomatoes, blanched, peeled and the seeds squeezed out

1 tsp smoked paprika

2 tsp cumin

4 fresh local eggs

Crumbled feta

Fresh cilantro

Salt

Saute olive oil, peppers, garlic and onion in cast iron skillet. Add tomatoes and stir in paprika and cumin. Cook for about 15–20 minutes until sauce starts to thicken. Salt to taste. Crack eggs into sauce and cover. Cook until egg whites set and yolks are how you prefer. Top with crumbled feta and cilantro. 

Wheatberry Mint Salad

1 cup cooked wheatberries

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped

5 small radishes, sliced

1 shallot, chopped fine

2 tbsp Dijion mustard

1 tbsp red wine vinegar

1 tbsp oil

salt and pepper

Mix dressing ingredients to taste. Pour half the dressing on the solid ingredients and taste. Add more dressing accordingly.

 

Summer Succotash

1 cup shelled edamame

3 ears fresh, uncooked corn on the cob, shaved off the cob 

1 small red onion, diced

2 garlic cloves,  diced

1 red pepper diced

5 small radishes, sliced

1 tbsp olive oil

2 tbsp butter

salt and pepper to taste

In a heavy bottom skillet or cast iron pan, sauté onion, garlic, and red pepper in olive oil for a few minutes until soft. Add corn, radishes and edamame for about five minutes and cook until a little brown. Add butter at the end, let melt. And salt and pepper to taste. 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/10/What-a-Vegetarian-Eats-Week-26-27-28 Tue, 11 Oct 2016 10:15:09 GMT
What a Vegetarian Eats: Week 24, 25, 26, 27, 28 http://www.catherinemurrayphoto.com/blog/2016/9/What-a-Vegetarian-Eats-Week-22-23-24-25 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

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1. Banana with Peanut Butter, Marshmallow Fluff and Chocolate Chips

2. Steamed Edamame with Salt

3. Banana with Peanut Butter, Orange Marmalade, Marshmallow Fluff and Chocolate Chips

4. PepperJack Quesadilla with Guacamole

5. Cantaloupe

6. Brioche French Toast with Fresh Corn, Basil and Blueberries

7. Cherry Tomatoes, Button Mushrooms, Fresh Basil, Balsamic Vinegar, Salt and Pepper

8. Lemon Rosemary Shortbread Cookies

9. Panzanella Salad with Fresh Mozzarella, Cherry Tomatoes, Homemade Croutons, Basil, Balsamic Vinegar, Olive Oil, Salt and Pepper 

10. MorningStar Veggie Hickory BBQ Riblets with Shepard’s Pie

11. PepperJack Quesadilla with Sour Cream and Green Onions

12. Veggie Philly Cheesesteak with Sauteed Mushrooms, Onions, Green Peppers, Muenster Cheese, Mustard, Mayo, Salt, Pepper and Dried Oregano

13. Salad with Button Mushrooms, Heirloom Tomatoes, Fresh Mozzarella, Fresh Basil, Lettuce, Balsamic Vinegar, Olive Oil, Salt and Pepper

14. Veggie Philly Cheesesteak with Sauteed Mushrooms, Onions, Green Peppers, Muenster Cheese, Mustard, Mayo, Salt, Pepper and Dried Oregano

15. Salad with Button Mushrooms, Heirloom Tomatoes, Shredded Mozzarella, Fresh Basil, Lettuce, Balsamic Vinegar, Olive Oil, Salt and Pepper

16. Kokoborrego Cheese Company Morrow Sheep’s Milk Cheese

17. Ciabatta Bread with Brie Cheese and Cherry Tomatoes

18. Dehydrated Snappeas and Krema Nut Company Salt and Pepper Cashews

19. Salad with Button Mushrooms, Heirloom Tomatoes, Olive Cheese, Lettuce, Balsamic Vinegar, Olive Oil, Salt and Pepper

20. Potato Corn Chowder with Tortilla Chips

21. Spaghetti with Sauteed Kale, Marinara Sauce and Shaved Parmesan Cheese

22. Taco Bowl with Black Beans, Taco Seasoning, Salsa, Cheddar Cheese, Cilantro and Basmati Rice

23. Blackberry Pie

24. Steamed Edamame with Salt, Roasted Asparagus

25. Seedless Watermelon

26. Fried Eggs and MorningStar Veggie Sausage

27. Zucchini Pronto Pasta – Sauteed Zucchini, Almonds, Cherry Tomatoes, Olive Oil, Shaved Parmesan and Spaghetti

28. Peanut Butter Cookies and Banana

29. Hard Boiled Eggs, MorningStar Veggie Bacon, Vegenaise, Salt and Pepper on Toast

30. Potato Corn Chowder

31. Gardein Crabless Cakes with Lemon Garlic Sour Cream Sauce

31. Creamy Pasta with Flat Beans, Cherry Tomatoes and Parmesan Cheese

33. Lemon Basil J-Pop

34. Twice Baked Potato, Portabello Mushroom and Salad

35. Veggie Sushi

36. Bibibop Tofu Bowl

37. Party Fare

38. Picnic Fare

39. California Pizza Kitchen Two Soups in a Bowl

40. Bibibop Tofu Bowl

41. California Pizza Kitchen Artichoke Spinach Pizza

42. Buckeye Pho

43. Party Fare

44. Strawberry Cupcake

45. Wheatberries with Milk, Maple Syrup, Peaches and Raspberries

46. Krema Nut Company Peanut Butter and Jelly Sandwiches

47. Party Fare

49. Chocolate Covered Donut

 

Potato Corn Chowder

3 tblsp butter

1 onion, chopped

1 clove garlic

1 c. carrot, peeled and shredded

4 ears corn, kernels removed

2 potatoes, peeled and diced

3 tomatoes, peeled and chopped

1 tsp sugar

1 tsp salt

1/2 tsp pepper

1/4 c fresh basil, chopped

3 c water

1 tblsp vegetable bouillion

1 c heavy cream

In large stockpot over medium heat, combine onion, garlic, carrot. Cook for 20 minutes. Add remaining ingredients except cream. Reduce heat and simmer for 35-40 min. Stir in cream.

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/9/What-a-Vegetarian-Eats-Week-22-23-24-25 Thu, 15 Sep 2016 21:08:41 GMT
What a Vegetarian Eats: Week 20, 21, 22, & 23 http://www.catherinemurrayphoto.com/blog/2016/8/What-a-Vegetarian-Eats-Week-19-20-21 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

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1. Tomato, Fresh Mozzarella and Basil Salad with Balsamic Vinegar, Salt and Pepper

2. Tomato, Fresh Mozzarella and Basil Salad with Balsamic Vinegar, Salt and Pepper

3. Panzanella Salad with Cherry Tomatoes, Fresh Mozzarella, Homemade Croutons, Olive Oil, Basil, Balsamic Vinegar, Salt and Pepper

4. Ingredients to Make Guacamole

5. Zucchini Pronto

6. Zucchini Pronto with Cherry Tomatoes

7. Trader Joe’s Veggie Chorizo, Fried Eggs, Sauteed Kale and Shredded Cheddar

8. Trader Joe’s Veggie Chorizo, Fried Eggs, Sauteed Kale and Shredded Cheddar

9. Sauteed Broccoli, Garlic Scapes, Garlic, Onion, Flatleaf Parsley, Lemon, and Quinoa 

10. Sauteed Broccoli, Shaved Parmesan Cheese, Garlic Scapes, Garlic, Onion, Flatleaf Parsley, Lemon, and Quinoa 

11. Steamed Broccoli, Lemon and Butter

12. Trader Joe’s Peruvian Style Chimichurri Rice with Vegetables, Shredded Cheddar and Tortilla Chips

13. Whole Foods Pineapple Salsa, Queso Dip and Tortilla Chips

14. Red Bean Hummus and Tortilla Chips

15. Salsa and Tortilla Chips

16. Fried Eggs, Sauteed Cherry Tomatoes, Fresh Corn, Habanero Cheese and Cilantro

17. Fried Eggs, Sauteed Cherry Tomatoes, Fresh Corn, Habanero Cheese and Cilantro

18. Sauteed Cherry Tomatoes, Fresh Corn, Habanero Cheese and Cilantro

19. Fried Eggs, Fresh Salsa, Quinoa and Habanero Cheese

20. Blueberry, Fresh Corn and Basil Salsa

21. Pan-Fried Falafel with Tzatziki

22. Vegetarian Shepard’s Pie

23. Vegetarian Shepard’s Pie

24. Habanero Cheese Biscuits topped with Tofurky Kielbasa Style Sausage with Cherry Tomatoes and Fresh Corn

25. Boiled and Sauteed Potatoes topped with Parsley, Butter and Lemon Sauce

26. Fresh Peaches, Heavy Cream, Sugar and Lavender Buds

27. Fresh Peaches, Heavy Cream and Sugar

28. Fresh Peaches, Blueberries, Bananas, Heavy Cream and Sugar

29. Peach and Blueberry Shortcake topped with Milk and Sugar (Bisquick Shortcake Recipe)

30. Fresh Peaches, Heavy Cream and Sugar

31. Cheerios with Fresh Peaches and Milk

32. Blueberries and Sugar

33. Arugula Pesto and Sun-dried Tomato Flatbread & Black Olive, Marinara, Mozzarella Flatbread

34. Sharp Cheddar Grilled Cheese

35. Quick Pickles

36. Cherry Tomato, Carrot, Fresh Corn, and Lemon Vinaigrette Salad

37. Fresh Peaches, Blueberries and Cantaloupe

38. Tofurky Turkey Style Sandwich Slices, Muenster Cheese, Lettuce and Vegenaise on Garlic Asiago Bread

39. Leftover Hounddog’s Pizza

40. Cheerios, Blueberries and Milk

41. Sassafras Bakery Salted Ohio Honey Pie

42. Westerville Farmer’s Market finds

43. Raspberry Muffins, Tea, Nut Thins and Nuts

44. Veggie Chorizo Breakfast Muffin, Donut, Fruit Salad, Salsa, Tortilla Chips, Bread and Cheese

45. Strongwater Veggie Sauerkraut Balls and Hummus

46. Party Fare

47. Photo Shoot Spread

48. Party Fare

49. Veggie Burger, Fries, Rice & Beans at Rusty Bucket

50. Jeni’s Ice Cream Whole Lemon Sorbet, Savannah Buttermint and Sun-Popped Corn

51. Miso Ramen with Seasoned Tofu

 

Red Bean Hummus

1 1/2 cups cooked red beans

1/2 cup fresh parsley

1/2 tsp ground cumin

1/4 tsp cayenne pepper

Combine ingredients in food processor. Pulse until well blended.

 

Vegetarian Shepard’s Pie

Carrots, Peas, Corn, Tomatoes, Celery, Fresh Parsley, Fresh Sage, Fresh Thyme and Onion Topped with Mashed Potatoes

 

Habanero Cheese Biscuits

2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

8 tablespoons (1 stick) cold butter, cut into 1/4-inch dice

2/3 cup cold milk

1/3 cup spicy cheese, like habanero

Preheat oven to 450 degrees Fahrenheit.

Mix together dry ingredients really well. Work the cold butter into the flour mixture with your fingertips until it resembles coarse meal. Form a well in the center. Pour in milk and stir gently to just incorporate. Mix in cheese until incorporated. Knead gently 3-4 times to bring dough together in a ball. Be careful not to overwork!

Turn dough onto lightly floured surface. Using the palms of your hands, flatten into disk roughly 1/2 inch thick. Using a 2 inch cutter (or drinking glass if you don’t have one), cut out biscuits, as many as you can, then gather up scraps and repeat process, approximately 12.

Place on baking sheet, evenly spaced. Bake until golden, about 13 minutes.

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/8/What-a-Vegetarian-Eats-Week-19-20-21 Tue, 09 Aug 2016 22:23:54 GMT
What a Vegetarian Eats: Week 16, 17, 18 & 19 http://www.catherinemurrayphoto.com/blog/2016/7/What-a-Vegetarian-Eats-Week-16-17-18 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

Find more information about items in bold (such as recipes) at the bottom of the page. 

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1. Veggie Stirfry

2. Morningstar Veggie Dogs with Mustard, Relish and Shredded Cheddar Cheese

3. Spaghetti with Asparagus, Green Beans, Arugula, Heavy Cream, Flatleaf Parsley, Cherry Tomatoes, Onion, Lemon, Salt and Pepper

4. Mustard Potato Salad

5. Potato Fennel Soup

6. Sweet Cherries

7. Egg Salad on Toasted Einkorn Bread

8. Homemade Mayo on Toasted Einkorn Bread with Tomato Slices

9. Green Leaf Salad with Crispy Black Pepper Tofu, Artichoke Hearts, Chickpeas, Radishes, Turnips, and Carrots with Lemon Dijon Vinaigrette 

10. Morningstar Veggie Bacon and Hard Boiled Egg Sandwich on Toasted Einkorn Bread with Homemade Mayo, Fresh Dill and a glass of Apple Cider

11. Spaghetti with Tofurky Italian Sausage and Marinara Sauce

12. Herbed Potato Salad

13. Vegetarian Taco Salad

14. Trader Joe’s Meatless Meatballs with Marinara, Mozzarella Cheese and Green Peas

15. Branstool’s Peaches, Utica Ohio

16. Julienne Veggie Salad

17. Vegetarian Taco Salad

18. Morningstar Veggie Bacon BLT

19. Mozzarella Cheese and Saltines

20. Veggie Stirfry

21. Egg Salad, Cherry Tomatoes, Black Olives, Herb Dip and Saltines

22. Green Leaf Salad with Crispy Black Pepper Tofu, Artichoke Hearts, Chickpeas, Radishes, Turnips, and Carrots with Lemon Dijon Vinaigrette

23. Einkorn Bread from Dan the Baker and Olive Oil

24. Arugula Pesto and Sun-dried Tomato Flatbread

25. Sassafras Bakery Ohio Honey Pie, Mixed Berry Pie and Cheesecake Bar

26. Falafel and Stuffed Grape Leaves from Mr. Hummus and Falafel

27. Canned Apples, Dried Cherries, Shaved Coconut, Almond Slices and Chocolate Chips

28. Black Bean, Rice and Cheese Empanadas from El Arepazo

29. Potato Fennel Soup, Ciabatta Bread and Olive Oil Dip, Pasta Salad over Spinach, Fruit Salad and Mint Iced Tea

30. Flatbread Pizza, Mango, Blueberries, Egg Salad, Herb Spread, Pimento Cheese, Pickles, Tortilla Chips, Avocado, Salad and Lemonade

31. Chickpea, Carrot, Celery, and Parmesan over Greens with Creamy Vinaigrette

32. Veggie Burger and Mac and Cheese from J. Alexander’s

33. Salad with Snap Peas, Cherry Tomatoes, Mushrooms, Green Olives, Mozzarella Cheese, Lettuce and Creamy Dressing.

34. Homemade Guacamole and Salsa with Fried Eggs and Tortilla Chips

35. Quinoa Tabbouli Salad from Acre Farm to Table To-Go

36. Corn Cookie and Blueberry Streussel Bar from Acre Farm to Table To-Go

37. Carrot Quinoa Salad from Sassafras Bakery

38. Kitchen Sink Frozen Yogurt from OH-YO!

39. Chickpea, Carrot, Celery, and Parmesan over Greens with Creamy Vinaigrette

40. Fried Green Plantains with Guacamole and Patacon (Whole ripe plantain flattened and deep fried topped with mozzarella-provolone, lettuce, mojito, banana peppers, and avocado) from El Arepazo

41. Party Fare

42. Sugar Snap Peas, Dill Dip, Red Pepper, Cherry Tomatoes, Cucumbers, Turnips, Radishes, Carrots, Sesame Sticks, Potato Salad with Mustard Vinaigrette, Strawberries with Chocolate Fondu, Bread with Olive Oil and Orange Slices

43. Fried Avocado Tacos from Nada

44. Queso Cheese Dip and Tortilla Chips from Nada

45. Swedish Fish and Cheezies

46. Loaded Sweet Potato Waffle Fries with Barbecue Sauce, Cheddar Cheese and Garlic Scapes

 

Veggie Stirfry

Sugar Snap Peas, Radishes, Turnips, Red Pepper, Carrot, Garlic, Green Onion and Pineapple with a Cilantro, Yellow Mustard, Pineapple Juice, Lemon Juice and Black Pepper Sauce

Homemade Mayonnaise

1 large egg yolk, at room temperature

3/4 cup mild flavored Extra Virgin Olive Oil or Canola Oil

1/2 tsp. Dijon mustard

1 tsp white wine vinegar

1 1/2 tsp fresh lemon juice

1 tsp water

Make sure the egg yolk is at room temperature and don’t forget to add the water. In a tall bowl or glass, combine egg yolk, oil, mustard, lemon juice and water. Mix with an immersion blender for 90 seconds until very smooth and thick. If mayo doesn’t form, try adding more vinegar or lemon juice (a little at a time).

Mustard Potato Salad

Small Diced Boiled Potatoes, Chopped Hard Boiled Eggs, Chopped Celery, Finely Diced Red Onion, Mayonnaise, Yellow Mustard, Salt and Pepper

Potato Fennel Soup

6 small potatoes with thin skin (like red or yukon), chopped

2 fennel bulbs and some frawns (separated and chopped)

2-4 cups water or vegetable broth

1 small summer squash

1 small white onion, diced

2-3 cloves garlic, sliced

1 tsp garlic powder

1/4 tsp cayenne pepper

salt and pepper to taste

In a pot, place chopped potatoes. Cover potatoes with water or broth, covering about 1 inch above the potatoes. Boil until potatoes are soft, DO NOT DRAIN. In a skillet, saute fennel, onion and garlic until soft. Place fennel mixture into the pot with the potatoes and water/broth. Let cool slightly then puree until smooth with an immersion blender, blender or food processor. Season to taste with garlic powder, cayenne, salt and pepper.

Egg Salad

Chopped Hard Boiled Eggs, Mayonnaise, Dill, Dijon Mustard, Salt and Pepper

Herbed Potato Salad

Boiled Potatoes tossed in a Dijon mustard, fresh parsley, shallot, olive oil, lemon, salt and pepper vinaigrette

Vegetarian Taco Salad

Quorn Veggie Crumbles, Quinoa, and Taco Seasoning mixed together, then layered over Lettuce with Shredded Cheddar Cheese, Cherry Tomatoes, Salsa, Cilantro, and Radishes. Other optional toppings: black olives, sour cream, tortilla chips, guacamole, or avocado

Julienne Veggie Salad

Julienned sugar snap peas, radishes, cucumber, turnips, arugula, lettuce, parmesan, parsley, olive oil, dill, lemon juice, salt and pepper

Arugula Pesto and Sun-dried Tomato Flatbread

Pesto:

3 cups arugula, loosely packed (stems can be included)

1/3 cup sunflower seeds

1 garlic clove

1/4 cup lemon juice

1/2 cup parmesan cheese, shredded

1/2 cup olive oil

Place all ingredients into a food processor and pulse until pureed. Makes approximately 1 cup of pesto.

Flatbread Dough: 

1 cup whole wheat flour or white flour, plus 1 tablespoon for dusting

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons chopped fresh parsley

3/4 cup fat-free Greek yogurt or sour cream

Place flour, baking powder and salt in a wide bowl and stir well to incorporate. Slowly incorporate the yogurt with your fingers, kneading into a dough. Add parsley. The dough should just pull together and release from your hands.

Wrap the dough in plastic and let rest for 30 minutes to an hour.

Divide the dough into 4 equal portions and roll very thin using rolling pin. Place rolled flatbread dough onto a cookie sheet and top with arugula pesto (as the sauce), sun-dried tomatoes and mozzarella cheese. Bake at 450 degrees for 10 minutes. 

Makes 4 small flatbreads.

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/7/What-a-Vegetarian-Eats-Week-16-17-18 Tue, 19 Jul 2016 22:08:32 GMT
What a Vegetarian Eats: Weeks 12, 13, 14 & 15 http://www.catherinemurrayphoto.com/blog/2016/6/What-a-Vegetarian-Eats-Weeks-12-13-14-15 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

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Find more information about items in bold (such as recipes) at the bottom of the page. 

1. Homemade Tomato Soup and Smoked Cheddar Grilled Cheese

2. California Veggie Sandwich

3. Trader Joe’s Just the Clusters Chocolate Almond Granola Cereal with sliced bananas

4. Dilled Green Beans

5. Sweet Potato Cauliflower Fried Cakes with Sauteed Greens and Creamy Lemon Parsley Sauce

6. Mango Avocado Salad (recipe to come)

7. Nectarine Slices

8. Field Roast Smoked Apple Sage Vegetarian Sausages with Sauteed Potatoes and Onion

9. Pretzels with Melted Cheddar and Yellow Mustard 

10. Cinnamon Toast Crunch with Milk

11. Cheerios with Strawberries and Milk

12. California Veggie Sandwich

13. Fresh Strawberries

14. Gardein Sweet and Sour Porkless Bites with Pineapple, Red Peppers, Red Onions and Quinoa

15. MorningStar Farms Chick’n Nuggets and BBQ Sauce

16. Olive Oil Chocolate Mousse with Lavender Buds (recipe to come)

17. Bean Salad over Lettuce with Cherry Tomatoes (recipe to come)

18. Sweet Potato Cauliflower Fried Cakes with Sauteed Greens and Creamy Lemon Parsley Sauce

19. Green Olives

20. Trader Joe’s Just the Clusters Chocolate Almond Granola Cereal

21. Cherry Pie

22. Salad with Lettuce, Sugar Snap Peas, Radishes, Parsley, Parmesan Cheese, Olive Oil, Lemon Juice, Salt and Pepper

23. Homemade Tomato Soup and Smoked Cheddar Grilled Cheese

24. Creamy Dill Spread on Dark Rye Toast

25. Kroger Vegetarian Sushi with Avocado, Carrots, and Cucumber

26. Vegetarian Wedding Food

27. Tres Leches Cake from Arepazo

28. Jeni’s Ice Cream–Atlantic Beach Pie, Yland Ylang & Fennel, and Birch & Marshmallows

29. Mango Salad and Black Bean, Rice and Cheese Empanadas from Arepazo

30. Pepperjack Pancake Balls with Raspberry Jalapeno Jam from Alice’s Aebelskabels food truck

31. Paneer Tikka Masala from Tandoori Grill

32. Wok Fired Soba Noodles from Island Noodles

33. Raspberry Danish from Schneider’s Bakery

34. Beer Cheese Soup and Salad from Matt the Miller’s Tavern

35. Cream of Mushroom Soup from Mozart’s

36. Marzipan Peach from Mozart’s

Homemade Tomato Soup

1 (28-ounce) can chopped tomatoes

2 tbsp extra virgin olive oil

2 celery stalks, diced

2 carrots, diced

1 small yellow onion, diced

5 cloves garlic 

1 cup vegetable broth

1/2 cup chopped fresh basil leaves

salt and pepper to taste

Directions

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

In a stockpot, heat olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add tomatoes and broth. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and season with salt and pepper. 

California Veggie Sandwich

Rosemary bread, sliced cucumbers, mushrooms, red onion, radishes, avocado, mozzarella cheese, mayo, fresh dill, and microgreens

Dilled Green Beans

Marinate 4 hrs

1 pound green beans

1 cup water

1 cup cider vinegar

1 tablespoon pickling salt

4 sprigs fresh dill

dash cayenne pepper

3 cloves garlic, sliced

1. Wash beans; drain. Trim ends, if desired. In a large stockpot, mix all ingredients except the green beans. Stir and heat to boiling. Add green beans and return to boiling. Cook uncovered 3-5 minutes until beans are just tender but with a good snap. 

2. Remove from stove and cool. Chill for 4+ hours. Store in refrigerator for up 2 weeks. 

Sweet Potato Cauliflower Fried Cakes with Sauteed Greens and Creamy Lemon Parsley Sauce

2 large sweet potatoes, cleaned and rinsed, cut into 1 1/2 inch chunks

1 large head cauliflower, broken into 1 1/2 inch florets

1/2 medium white onion

2 tbsp minced garlic

3 tbsp fresh rosemary

1 tsp dried sage

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper

1 egg

1/4 c flour

1 1/2 c panko bread crumbs

olive oil for frying

large bunch of greens (collard, radish, turnip, or kale)

1/2 tsp garlic powder

     Sauce Ingredients

1 cup mayo

1/2 cup sour cream

1 lemon, juiced

handful fresh parsley, minced

3 tbsp olive oil

1/2 tsp garlic powder

salt and pepper to taste

Preheat oven to 400 degrees F. Place sweet potatoes and cauliflower in separate shallow baking pans. Drizzle with the olive oil and season generously with salt and pepper. Roast, uncovered, for 30 minutes or until browned and just tender, stirring halfway through. 

In a food processor combine onion and garlic; pulse until finely chopped. Transfer to a very large bowl. Add cauliflower and sweet potatoes in small batches to the food processor and pulse until coarsely mashed. Add to bowl with onion and garlic.

Add sage, rosemary, salt, 1/2 teaspoon black pepper and cayenne pepper to bowl with potato mixture. Stir to combine. Add egg and flour and stir to combine. Cover and refrigerate potato mixture for 2 hours or up to 2 days. (Refrigeration is to help solidify the mixture so it’s easier to form into patties.)

Add 1-inch oil to a large skillet; heat over medium heat for 10 minutes or until 350 degrees F. Place panko in a shallow dish. Shape the sweet potato mixture into patties and roll in panko to coat. Place in skillet and cook for 6 to 8 minutes or until browned and heated through (160 degrees F), turning to brown evenly. Transfer to a paper towel-lined tray to drain. 

Meanwhile, in a large skillet, saute the greens in olive oil and sprinkle with garlic powder. Place all sauce ingredients in a small bowl and mix until combined. Place sauteed greens on a plate and top with cakes. Serve sauce on the side.

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/6/What-a-Vegetarian-Eats-Weeks-12-13-14-15 Mon, 20 Jun 2016 00:42:03 GMT
What a Vegetarian Eats: Weeks 9, 10 & 11 http://www.catherinemurrayphoto.com/blog/2016/5/What-a-Vegetarian-Eats-Weeks-9-10-11 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

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Find more information about items in bold (such as recipes) at the bottom of the page. 

1. Homemade butter and sliced radishes on crusty bread

2. Taco Salad–lettuce, black beans, corn, taco seasoning, salsa, radishes, lettuce and tortilla chips

3. Banana, mixed berry empanadas and hot chocolate

4. Vegetarian Bubbles and Squeaks

5. Homemade Minestrone Soup

6. Homemade Egg Salad on Dark Rye

7. Creamy Asparagus Pasta

8. Fried Eggs and Homemade Hash Browns

9. MorningStar Farms Black Bean Burgers with pickles, mayo and mustard

10. Broccoli with lemon juice and butter

11. Homemade French Bread Pizza with Tofurky Veggie Pepperoni

12. Gardein Fishless Filets and broccoli with lemon juice

13. Rhubarb Fool

14. Fried Eggs and Morningstar Farms Original Veggie Sausage Patties

15. Homemade butter and crackers with Homemade Minestrone Soup

16. Bagel pizza–everything bagel, Carfagna’s pasta sauce, Tofurky Veggie Pepperoni and Kalamata olives

17. Creamy Asparagus Pasta

18. Fried Eggs and Homemade Hash Browns

19. Everything bagel with cream cheese

20. Rhubarb Fool

21. Lentil, Quinoa and Artichoke Salad

22. Veggie Wrap at Stauf’s in Grandview

23. Mac & Cheese and Banana Pudding at Ray Ray’s Hog Pit in Clintonville

24. Mother’s Day Brunch at Bleu & Fig in Clintonville

25. Pina Colada Muffin at Sunny Street Cafe

26. Tabbouli Salad and Falafel Gyro at Lashish the Greek on Bethel Road

27. Strawberry Cheesecake Donut at Westerville Farmer’s Market vendor 8 Sisters Bakery

28. Northstar Veggie Burger and Fries at the Northstar in Easton

29. Lemon Sorbet at Bleu & Fig in Clintonville

30. Fried Mixed Berry Empanadas from Miss Christy’s Bakery at Westerville Farmer’s Market

31. Falafel Pita at Pita Hut on High Street.

32. Inner Peas, guacamole, hummus, falafel and chips

33. Quorn Chick’n and Quinoa Bowl

34. Spinach and Feta Casserole

35. Cherry Handpie

36. Rhubarb Fool and Spinach and Feta Casserole

37. Cheese Twists at Bob Evans

38. Garden Salad at Bob Evans

39. Vegetarian Platter at Las Margaritas in Westerville

40. Fried Ice Cream at Las Margaritas in Westerville

41. Potluck Party Food

42. Potluck Party Food

Vegetarian Bubbles and Squeaks

Tofurky kielbasa style veggie sausage, red potatoes, green cabbage, banana peppers, garlic, caraway seeds and brown rice. Named after the sound it makes while it cooks.

Homemade Egg Salad on Dark Rye

Hard boiled eggs, mayo, Dijon mustard, pickle relish and fresh dill.

Creamy Asparagus Pasta

Rotini pasta, heavy cream, diced onion, fresh asparagus, lemon juice, salt, pepper, and flat leaf parsley

Homemade Hash Browns

Red potatoes, green onion, paprika, cayenne pepper, salt and pepper

Rhubarb Fool

Cooked rhubarb with sugar, topped with whipped cream

Lentil, Quinoa and Artichoke Salad

Red lentils, quinoa, green onion, artichoke hearts, lemon, salt, pepper, olive oil, and mixed microgreens

Quorn Chick’n and Quinoa Bowl

Quorn Chickn Tenders, quinoa, lemon, dill, mayo, microgreens, and cubed mozzarella

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/5/What-a-Vegetarian-Eats-Weeks-9-10-11 Tue, 24 May 2016 19:55:19 GMT
What a Vegetarian Eats: Weeks 7 & 8 http://www.catherinemurrayphoto.com/blog/2016/5/What-a-Vegetarian-Eats-Weeks-7-8 “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

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Find more information about items in bold (such as recipes) at the bottom of the page. 

1. Veggie Stirfry

2. Vegetarian Bubbles and Squeaks

3. Chocolate Crisp Rice Cereal with Bananas and Milk

4. Meijer Extra Crispy Potato Rounds (Tater Tots) with BBQ Sauce, Cheddar Cheese and Cilantro

5. Spaghetti with Carfagna’s Marinara Sauce and Sauteed Kale

6. Asparagus Salad with Orange Vinaigrette

7. Warm Brown Rice with Milk and Maple Syrup

8. Veggie Stirfry

9. Bacon and Egg Salad with Asparagus

10. Vanilla Pizzelles and Hostess Ho-Ho’s

11. Junior Mints and Oh Henry!

12. Meijer Extra Crispy Potato Rounds (Tater Tots) with BBQ Sauce, Cheddar Cheese and Cilantro

13. Roasted Asparagus and Roasted Cauliflower with Whole Garlic

14. Tofurky Roast Beef Style Deli Slices on Rye Bread with Muenster Cheese, Pickles, Dijon Mustard and Mayo

15. Asparagus Salad with Orange Vinaigrette

16. Veggie Stirfry

17. Tofurky Roast Beef Style Deli Slices on Rye Bread with Lettuce, Muenster Cheese, Pickles, Dijon Mustard and Mayo

18. Little Eater Salads, Pierogis and Cucumber Dill Salad from Hubert’s Polish Kitchen from North Market 

19. dr. Praeger’s Veggie Burger, Whole Wheat Pita, Mayo, Mustard, Arugula, Pickle Spears, Hummus and Baby Carrots

20. Whole Foods Salad Bar and Hot Dishes

21. Inside Out Lemon Donut from Resch’s Bakery

22. Chipotle Burrito with Sofritas

23. Party Foods

 

Veggie Stirfry

Cauliflower, carrots, green beans and asparagus in a yellow mustard, lemon and garlic sauce over brown rice.

Vegetarian Bubbles and Squeaks

Tofurky kielbasa style veggie sausage, green cabbage, banana peppers, garlic, caraway seeds and brown rice. Named after the sound it makes while it cooks.   

Soy Bacon and Egg Salad with Asparagus

MorningStar Farms Veggie Bacon Strips, hard boiled eggs, asparagus and lettuce with a mayo/dijon/lemon/dill dressing. 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/5/What-a-Vegetarian-Eats-Weeks-7-8 Tue, 03 May 2016 16:05:23 GMT
What a Vegetarian Eats: Week Six http://www.catherinemurrayphoto.com/blog/2016/4/What-a-Vegetarian-Eats-Week-Six “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

 

 

Find more information about underlined items (such as recipes) at the bottom of the page. 

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1. Thai Coconut Curry Noodles

2. Asparagus Custard

3. Spinach Dip and Crostini

4. Quorn Chick’n Salad on Rye Bread

5. Banana with Caramel and Blueberry Sauce

6. Apple, Date, Almond Milk and Honey Smoothie

7. Sweet Potato and Carrot Curry

8. Smoky Greens and Beans

9. Sweet Potato and Carrot Curry

10. Veggie Reubens

11. Cottage Cheese and Red Grapes

12. Sweet Potato and Carrot Curry with Croutons

13. Sweet Potato and Carrot Curry with Bread and Butter

14. Smoky Greens and Beans

15. Sweet Potato and Carrot Curry

16. Thai Coconut Curry Noodles

17. Asparagus Custard

18. Sweet Potato and Carrot Curry

19. Guacamole and Tortilla Chips

20. Spinach Dip and Crostini

21. Caprese Egg Sandwich from The Angry Baker

22. American Panini Sandwich from Loving Hut

23. Love Letter from the Earth Salad from Loving Hut

24. Orange Molasses Sandwich Cookie from Laughlin’s Bakery

25. Ms. Katalina’s Migas and Mexican French Toast from Katalina’s Cafe

26. Lemon Jelly Donut from Jolly Pirate

27. Mango Green Chai Bubble Tea from Zencha Tea Salon

27. Thai Rice Salad from Zencha Tea Salon

 

Thai Coconut Curry Noodles (vegan and gluten free)

1 7oz. package rice noodles

3 tbsp olive oil

1 jar Thai Kitchen Red Curry Paste

1 cup vegetable broth

1 cup carrots, cut into thin strips

1 bell pepper, cut into thin strips

1 can lite coconut milk

1/4 cup soy sauce (or gluten free soy sauce)

large bunch cilantro, chopped

In a large stockpot, boil about 3 inches of water. Submerge rice noodles and cover. Cook for 7 minutes, or until noodles are limp with a little density left in them. Remove from heat but don’t drain.

Drizzle olive oil into a deep pan. Add curry paste. Mix and cook for 1 minute. Add vegetable broth and carrots. Cover and cook at a soft boil for about 5 minutes. Add peppers and cook for 3 minutes.

Pour coconut milk into the noodles and cooking water. Pour the curry/carrot mixture to the noodle pot and stir. Mix in approximately 1/4 cup of soy sauce to taste. Top individual bowls with fresh cilantro and serve.

Asparagus Custard

By Jacques Pépin, from Fast Food My Way (2004)

Serves 4

1 pound asparagus

1 garlic clove, peeled and crushed

3 large eggs

1/2 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter, at room temperature

Cut off asparagus tips and reserve. Put the rest of the asparagus stalks, garlic, eggs, cream, salt and pepper into a food processor and pulse for 30 seconds.

Heat the oven to 350º. Butter four small custard cups, soufflé molds or ovenproof glass dishes, each with a capacity of about a 1/2 cup. Divide the asparagus mixture among the molds and arrange them in a glass, ovenproof dish with enough tepid tap water to come halfway up the sides of the cups.

Bake for 25–30 minutes, until the custards are set and the point of a knife inserted into the centers comes out clean. Remove the cups from the water bath.

Saute asparagus tips in oil until slightly crispy. Arrange the asparagus tips on top of each custard dish and sprinkle with salt. Serve immediately.

Spinach Dip and Crostini

6 cups cooked spinach

1 ½ c. full fat sour cream

1 c. cream cheese

1 c. chopped onion

1 clove garlic

1 tsp salt

½ tsp dry thyme

½ tsp dry mustard

¼ tsp pepper

Quorn Chick’n Salad on Rye Bread

Quorn Chick’n Tenders, Celery, Vegenaise, Fresh or Dried Dill, and Poultry Seasoning

 

Sweet Potato and Carrot Curry

Serves 6

½ cup white onion, peeled and diced

2 tablespoons olive oil

3 cups sweet potato peeled and cut into 1 inch chunks

1 ½ cups peeled carrots, cut into discs

1 tablespoon grated fresh ginger

3 teaspoons curry powder

3 teaspoons cumin

1/2 teaspoon cayenne

3 cups vegetable broth

2 teaspoons salt

1 cup finely chopped fresh cilantro

cooked basmati rice

Optional Additions: Veggie Chickn, Green Peas, Indian Cheese or Cauliflower

Sauté onions in heavy bottom stock pot in olive oil. Add the rest of ingredients except stock and sauté for a few minutes. Add stock. Cook for about 30 minutes on medium to low heat until vegetables are soft. Puree with immersion blender.

Mix in preheated veggie chickn, green peas or other suggested ingredients. Top with chopped cilantro.

Smoky Greens and Beans

2 tablespoons olive oil

1 large onion (or leek), chopped

2 garlic cloves, chopped

1 14 1/2-ounce can fire roasted diced tomatoes in juice

1/2 teaspoon smoked paprika

1 cup vegetable broth

5 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces)

2 cups red beans, cooked and drained

1/4 cup Parmesan cheese (optional)

2 cups cooked couscous

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add greens; cook 4-6 minutes until wilted and slightly crispy. Add tomatoes with juice, beans, paprika and broth. Bring to boil. Divide couscous among bowls and top with beans and greens; sprinkle with cheese, if desired.

Veggie Reubens

Sauerkraut, Swiss Cheese, and Thousand Island Dressing on Rye

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/4/What-a-Vegetarian-Eats-Week-Six Wed, 20 Apr 2016 22:36:09 GMT
What a Vegetarian Eats: Week Five http://www.catherinemurrayphoto.com/blog/2016/4/What-a-Vegetarian-Eats-Week-Five “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

 

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Find more information about underlined items (such as recipes) at the bottom of the page. 

1. Gardein Meatless Meatballs with Marinara Sauce, ColbyJack Cheese and Green Peas.

2. MorningStar Original Chik Patties, Roasted Turnips, Sauteed Spinach and Garlic with Lemon Caper Cream Sauce

3. Warm Kale Caesar with Tofu (cold, with green leaf lettuce)

4. Acre Farm-to-Table To-Go Tikka Bowl with Tofu (tofu, curry roasted cauliflower, chickpeas, cherry tomatoes, creamy tikka masala sauce, and fresh cilantro)

5. Scrambled Eggs and MorningStar Original Sausage Patties

6. Neopolitan Marshmallow Treats

7. Sugar B Bakery Everything Bagel topped with Fried Eggs, ColbyJack Cheese, MorningStar Original Sausage Patties, Veganaise and Dill Pickles

8. Popcorn with Butter and Balsamic Vinegar Powder

9. MorningStar Original Chik Patties, Lettuce, Veganaise and Dill Pickles

10. MorningStar Veggie Dogs with ColbyJack, Mustard and Relish

11. Gardein Golden Fishless Filet with Veganaise Tartar Sauce, and Creamy Quinoa and Spinach

12. Warm Kale Caesar with Tofu

13. Potato Chips and Dove Chocolate

14. Fried Eggs with Sauteed Kale

15. Gardein Chickn Scallopini with Creamy Quinoa and Spinach  

16. Cadbury Creme Eggs

17. Bleu & Fig brunch

18. Bleu & Fig brunch

19. Bleu & Fig brunch

20. Chipotle Sofritas Burrito

21. Caesar Salad

22. Cadbury Creme Eggs

 

Lemon Caper Cream Sauce

Veganaise, fresh lemon juice and capers.

Tartar Sauce

Veganaise, fresh lemon juice and dill relish.

Creamy Quinoa and Spinach

Quinoa, fresh or frozen spinach, fresh lemon juice, heavy whipping cream, salt and pepper.

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/4/What-a-Vegetarian-Eats-Week-Five Tue, 12 Apr 2016 20:42:46 GMT
What a Vegetarian Eats: Week Four http://www.catherinemurrayphoto.com/blog/2016/4/What-a-Vegetarian-Eats-Week-Four “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

 

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Find more information about underlined items (such as recipes) at the bottom of the page. 

1. Cheese Enchiladas

2. Sugar B Bakery Everything Bagel with Cream Cheese and Green Olives

3. Custard Donut from Fox in the Snow Cafe

4. Gardein Meatless Meatballs smothered in marinara sauce and colby jack cheese with peas

5. Sugarsnap Peas and Warm Pimento Cheese Dip

6. Barbecue Chicken Wrap

7. Macaroni Salad

8. Cheese Enchiladas with Guacamole and Zucchini Salad

9. Northstar Cafe Veggie Burger

10. Pot Pie Parcels

11. Cheerios with Blueberries

12. Caramelized Onion Soup from Northstar Cafe

13. Sugar Be Bakery Everything Bagel with Cream Cheese and Green Olives

14. MorningStar Farms Veggie Dogs with cheese, onion, relish, mustard, ketchup, sauerkraut, corn chips and All Dressed potato chips

15. Ice Cream Sundae with vanilla ice cream, chocolate ice cream, blueberry sauce, strawberry sauce, bourbon cherries, crushed peanuts, crushed pineapple, crushed Oreos, crushed Butterfingers and banana.  

16. Yogurt Covered Pretzels: Blueberry, Cinnamon, Vanilla and Key Lime flavors

17. Picnic: Neopolitan Rice Krispie Treats, Pot Pie Parcels, Cheez-its, trail mix, dilly beans, carrots, sugar snap peas, apples with trail mix butter, salsa with tortilla chips, applesauce, Oreos, Cadbury Eggs, strawberries, cheese, bread, pistachios, and Girl Scout Cookies.

18. Strongwater Food & Spirits Jackfruit Cake with Black Lentils and Butternut Squash Soup

19. Strongwater Food & Spirits Apple Fritters

 

Barbecue Chicken Wrap

MorningStar Farms Chick’n Nuggets topped with colby jack cheese, barbecue sauce, and green leaf lettuce wrapped in a flour tortilla.

 

Pot Pie Parcels

(I wrote this recipe for the mini cookbook, The Bite-Sized Book of Bite-Sized Recipes, an adorable tiny cookbook that fits in the palm of your hand.)

3 Tbsp. unsalted butter

1/4 cup all-purpose flour

1/2 cup heavy cream

2 Tbsp. chopped rosemary

1/2 Tbsp. chopped parsley

1/4 tsp. black pepper

1/2 tsp. salt

1 small onion, finely diced

1 cup frozen mixed vegetables

1 cup pre-cooked chicken (or veggie chick’n), diced small

1 box refrigerator pie crust (or 2 cans refrigerator biscuits)

2 sprigs fresh rosemary for garnish

Melt butter in a skillet over medium heat. Add flour and mix well. Cook, stirring often until

mixture starts to brown and smell nutty. Add cream, rosemary, parsley, salt and pepper.

Stir until mixed. Add onion, vegetables, and chicken. Cook for 3 minutes.

Spray a mini muffin tin with non-stick cooking spray. Cut pie crust into 3-inch circles with a

cookie cutter or drinking glass. Push one crust round (or one biscuit) into the bottom and

sides of each muffin cup. Spoon in filling, then cover with another crust round (or biscuit).

Seal edges together.

Bake for 25 minutes at 425°F. (For biscuits, bake for 20 minutes at 375°F.) Garnish with little

rosemary sprigs. Serve hot or at room temperature.

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/4/What-a-Vegetarian-Eats-Week-Four Sun, 03 Apr 2016 19:49:56 GMT
Not all vegetarians are healthy eaters. http://www.catherinemurrayphoto.com/blog/2016/3/Not-all-vegetarians-are-healthy-eaters “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.”

Not all vegetarians are healthy eaters. This comes as a surprise to a lot of people. I’m an unhealthy vegetarian. I indulge in fatty, carb-filled, salty foods. Particularly in the winter, I hunker down with all my favorite comfort foods. While unhealthy food doesn’t scare me, having some nutritional value in my food is important to me.

There are many different ways to analyze our eating habits and make better choices, even if it’s not our biggest priority. My favorite tool for analyzing the nutritional value of my food isn’t by reading labels or counting calories. It’s much simpler than that. All I do is pay attention to color.

I’ve eaten many a beige meal. Curly fries and mozzarella sticks. Eggs and toast. Tofu and rice. Beige foods aren’t necessarily nutritionally bad, but they do tend to offer the same two nutrients–carbs and protein. Colorful foods are some of the best foods for us, so I use color to judge how nutritionally diverse my meals are. If I start leaning towards beige, I bring in some color. Instead of fried eggs and toast, I’ll make a veggie omelet, fruit salad and toast.

It’s not that I don’t like the colorful stuff. I LOVE fruits and veggies. My colorless meals are caused by lack of time to go grocery shopping and cook a proper meal. Cheese, bread, fake meat products, potatoes, chocolate, ice cream…it’s fast food, prepared foods, processed foods, which are all quick and available. Beige foods stay good in the pantry and freezer, while the colorful stuff takes time to prepare and has an expiration date.

During my busiest times, I keep a list of go-to colorful foods that are easy to prepare and/or have a long shelf life.  

Grapefruit

Berries

Sugar Snap Peas

Kale/Greens

Red and Green Peppers

Clementines

Cherry Tomatoes

Peaches

Zucchini

Cabbage

Carrots

Radishes

Sweet Potatoes

Broccoli

Grapes

Celery

Butternut Squash

To quote the oh-so-yummy Skittles,  “Taste the rainbow!”

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/3/Not-all-vegetarians-are-healthy-eaters Sun, 27 Mar 2016 19:37:58 GMT
What a Vegetarian Eats: Week Three http://www.catherinemurrayphoto.com/blog/2016/3/What-a-Vegetarian-Eats-Week-Three “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

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Find more information about items marked in bold at the bottom of the page. 

1. Southwest Loaded Sweet Potato Fries

2. Fried Eggs, Sauteed Kale and Crostini 

3. Chocolate Pudding

4. Veggie Chips

5. Sliced Apples

6. Fried Eggs

7. Lotsa Grapefruit

8. Spaghetti with Carfagna’s Marinara Sauce, Sauteed Kale and Grated Parmesan Cheese

9. Corn and Zucchini Salsa, Guacamole, and Tortilla Chips

10. Bananas

11. Black Bean Burger Bagel Sandwich

12. Cheerios and Blueberries

13. Cherry Pop-Tarts

14. Sliced Muenster Cheese and Saltines

15. Muenster Cheese, Pimento Cheese, Celery and Beer Bread

16. Sauteed Kale, Carfagna’s Marinara Sauce, Shaved Parmesan and Crostini

17. Banana and Clementines

18. Chocolate Mug Cake

19. My favorite kitchen tools: A sharp chopping knife, a good peeler, a citrus juicer and an immersion blender

20. Beer Bread

21. Egg Salad, Saltines, Pimento Cheese Spread and Celery

22. Spaghetti with Carfagna’s Marinara Sauce, Sauteed Kale and Grated Parmesan Cheese

23. Banana and Sliced Pepperjack Cheese

24. Nancy’s Home Cooking: Egg and Cheddar Breakfast Sandwich on Rye with Home Fries

25. Hot Chocolate, Pimento Cheese Spread, Crackers, Blueberries, Egg Salad, Olives, and Yogurt Covered Pretzels

26. Galena Diner: Reuben Without the Meat and Seasoned Fries

27. Bleu & Fig: Lemon Cloud Cookies, Clementine Slices, Apple Slices and Sweet Potato Chips

28. Rancho Alegre: Vegetarian Combo 

29. Acre Farm-to-Table To-Go: Thai Bowl with Tofu, Tabouli Salad and Roasted Chickpeas

 

 

Southwest Loaded Sweet Potato Fries

Alexia Sweet Potato Fries topped with shredded colby-jack cheese, Sweet Baby Ray’s barbecue sauce, sour cream, green onion and cilantro. 

 

Corn and Zucchini Salsa, Guacamole and Tortilla Chips

Salsa: Corn, chopped zucchini, lemon juice, honey, cayenne and cilantro. Guacamole: avocado, jalepeno, cilantro, lemon juice, red onion and cumin. 

 

Black Bean Burger Bagel Sandwich

Sugar B Bakery everything bagel with two Morningstar Farms Spicy Black Bean Burgers, colby-jack cheese, lettuce, mayo, mustard, pickles, daikon radish slices, and cilantro. 

Chocolate Mug Cake

4 tbsp flour

 

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

1 splash vanilla

1 large coffee mug (Microwave Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well..

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, then eat.

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/3/What-a-Vegetarian-Eats-Week-Three Sat, 26 Mar 2016 23:55:52 GMT
What a Vegetarian Eats: Week Two http://www.catherinemurrayphoto.com/blog/2016/3/What-a-Vegetarian-Eats-Week-Two “For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

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Find more information about items marked in bold (such as recipes) at the bottom of the page. 

1. Homemade Apple Pie

2. Pepperjack Cheese Omelet and Home Fries at Fitzy’s Old Fashioned Diner

3. Morningstar Farms Original Chik Patties, pickles, green leaf lettuce and Vegenaise on a sub bun.

4. Avocado and Mandarin Orange Salad

5. Chana Masala

6. Pimento Cheese Spread on Celery

7. Banana with Peanut Butter, Chocolate Syrup and Strawberry Syrup

8. Fast Potato Leek Soup by Tricia Wheeler

9. Morningstar Farms Chik’n Nuggets with Sweet Baby Ray’s Original Barbecue Sauce

10. Potato Zucchini Latkes (recipe written last year for OliveOilLovers.com)

11. Jeni’s Ice Cream

12. Fresh Grapefruit with Sugar

13. Homemade Apple Pie

14. Mini Cupcake from Piccadilly Play Cafe

15. Vegetarian Philly Cheesesteak

16. Five Guys Burger and Fries Veggie Sandwich and Fries

17. Carfagna’s Pasta Sauce and Spaghetti

18. Avocado and Mandarin Orange Salad

19. Fast Potato Leek Soup by Tricia Wheeler

20. Avocado and Mandarin Orange Salad

21. Fast Potato Leek Soup by Tricia Wheeler

22. Salad Bar Style Salad 

23. Banana with Peanut Butter, Chocolate Syrup and Strawberry Syrup

24. Chana Masala

25. Salad Bar Style Salad 

26. Turnip Chips

27. With Vegetables Pho with Deep-Fried Fluffy Dough Stick from Buckeye Pho

 

 

Avocado and Mandarin Orange Salad

Avocado, canned mandarin orange slices, daikon radish, fresh cilantro, salted sunflower seeds, olive oil, lemon juice, salt and pepper over green leaf lettuce.

Fast Potato Leek Soup

by Tricia Wheeler of The Seasoned Farmhouse

1-½ pounds potatoes, chopped into relatively equal size

6 cups of water

1 pound of leeks, including the tender green parts, thinly sliced

2-3 tablespoons olive oil

Salt and Pepper

Peel the potatoes, cut in half lengthwise and then again into three or four halves to similar size.Thinly cut the leeks crosswise into rounds and separate into a bowl filled with cold water. Then use your hands to dislodge any dirt or sand, and scoop the leeks into a new bowl with a slotted spoon once they are clean.

In a pot over high heat, combine the salted water, potatoes and leeks. Bring to a rapid boil until the potatoes are easily pricked with a fork, about 20 minutes. Blend with an immersion blender or in a blender. Taste and season. Serve with bread crisp.

Salad Bar Style Salad

Green leaf lettuce, mandarin oranges, shredded cheese, ranch dressing, green olives and croutons

Turnip Chips

Thinly slice turnips and fry in oil

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) columbus creative daily day dinner easy every everyday fast food food for life ideas lunch meal meals ohio photographer photography plan plans series simple vegetarian whatavegetarianeats365 http://www.catherinemurrayphoto.com/blog/2016/3/What-a-Vegetarian-Eats-Week-Two Sun, 20 Mar 2016 20:34:46 GMT
What a Vegetarian Eats: Week One http://www.catherinemurrayphoto.com/blog/2016/3/What-a-Vegetarian-Eats-Week-One If you don’t eat meat, what DO you eat?

For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” This is a sneak peek into the life of one vegetarian. Starting today, I’ll be sharing everything I eat for the next year. The real deal, from junk food snacks to home cooked farmer’s market meals. Nothing’s off the table, you’ll see it all. Follow daily from Photo Kitchen’s Instagram (or follow the hashtag #whatavegetarianeats365) and come back here for recipes and such.

 

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Find more information about underlined items (such as recipes) at the bottom of the page. 

1. Chana Masala: An Indian dish with chickpeas in a rich tomato sauce over rice.

2. Cherry Pop-Tarts

3. Fried Eggs and Morningstar Farms Original Sausage Patties (vegetarian breakfast sausage.)

4. Tabouli Salad: A Greek dish with parsley, chickpeas, feta and lemon.

5. Provolone Grilled Cheese

6. Popcorn

7. Creamy Purple Kale Pasta with Lemon

8. Avocado and clementines

9. Cheerios and Hartzler Farms milk

10. Vegetarian Philly Cheesesteak

11. Sushi with avocado, carrot and cucumber

12. Taco Bowl with quinoa, Quorn Meatfree Grounds, salsa, and taco style cheese

13. Gold Rush apple with homemade “trail mix” butter

14. Creamy Purple Kale Pasta with Lemon and Shaved Parmesan

15. Provolone Grilled Cheese and a bowl of black olives

16. Bourbon-soaked cherries

17. Harvest Snaps Snapea Crisps

18. Clementines and Dove dark chocolate

19. Vegetarian Philly Cheesesteak

20. Tabouli Salad: A Greek dish with parsley, chickpeas, avocado, feta and lemon.

21. Canned cranberry sauce

 

Chana Masala Recipe

(adapted from Vegetarian Times Magazine)

  • 1 tablespoon vegetable oil
  • 4 teaspoons cumin seeds
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 cups crushed canned tomatoes
  • 2 cans chickpeas
  • 1 jalapeno pepper, seeded and finely diced
  • 1 teaspoon garam masala
  • 1 teaspoon coarse salt
  • ¼ cup freshly chopped cilantro

Heat oil in a large skillet over high heat. add cumin seeds, and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to brown. Add garlic and cook 1 more minute. Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low and simmer 10 minutes. Stir in cilantro and serve.

Tabbouli Salad Ingredients

Curly parsley, chickpeas, quinoa, feta cheese, Kalamata olives, avocado, lemon juice, olive oil

 

Creamy Purple Kale Pasta with Lemon Ingredients

Spaghetti, chickpeas, purple kale, shallots, Parmesan cheese, lemon juice, heavy whipping cream, and fresh rosemary

 

Vegetarian Philly Cheesesteak Ingredients

Red pepper, onion, mushroom, provolone cheese, banana peppers, pickles, mustard, Vegannaise, oregano, on a sub bun

 

Trail Mix Butter

Peanuts, cashews, dried cherries, raisins, sunflower seeds ground up in a food processor.

 

 

 

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cat@catherinemurrayphoto.com (Catherine Murray Photo) 365 daily eat eatwithoutmeat everyday life meal meals meat plan plans vegetarian vegetarianlife vegetarians what whatavegetarianeats365 without http://www.catherinemurrayphoto.com/blog/2016/3/What-a-Vegetarian-Eats-Week-One Sat, 12 Mar 2016 22:44:53 GMT