What a Vegetarian Eats: Weeks 12, 13, 14 & 15

June 19, 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 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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