What a Vegetarian Eats: Week 20, 21, 22, & 23

August 09, 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. 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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