What a Vegetarian Eats: Week 16, 17, 18 & 19

July 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.

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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