What a Vegetarian Eats: Week 24, 25, 26, 27, 28

September 15, 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. 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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