What a Vegetarian Eats: Week Two

March 20, 2016  •  Leave a Comment

“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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