“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. Eggs Poached in Spicy Tomatoes

2. Watermelon

3. Wheatberry Mint Salad

4. Peanut Butter, Orange Marmalade and Marshmallow Fluff Sandwich

5. Edamame with Salt

6. Morningstar Veggie Dogs with Morningstar Veggie Bacon, Cheddar, Relish and Mustard

7. Tomato, Basil, Fresh Mozzarella Salad with Salt and Pepper

8. Green Bean, Flatleaf Parsley, Cherry Tomato, Lemon, Cream and Parmesan Pasta

9. Peach and Raspberry Crisp

10. Eggs Poached in Spicy Tomatoes

11. Blueberry and Raspberry Yogurt Covered Pretzels

12. Summer Succotash 

13. Olive Cheese with Saltines

14. Cantaloupe 

15. Morningstar Veggie Dogs with Cheddar, Relish and Mustard

16. Buttered Popcorn

17. Watermelon

18. Green Bean, Flatleaf Parsley, Cherry Tomato, Lemon, Cream and Parmesan Pasta

19. Peach and Raspberry Crisp

20. Everything Bagel with Green Olives and Cream Cheese

21. Peach and Raspberry Crisp

22. Tomato, Basil, Fresh Mozzarella Salad with Salt and Pepper

23. Watermelon

24. Summer Succotash with Fried Eggs

25. Summer Succotash Tacos with Fried Tofu, Avocado, Feta and Cilantro

26. Morningstar Veggie Dogs with Morningstar Veggie Bacon, Cheddar, Relish and Mustard

27. Banana with Orange Marmalade, Marshmallow Fluff and Dove Chocolate

28. Tomato, Basil, Fresh Mozzarella Salad with Balsamic Vinegar, Salt and Pepper

29. Tomato, Basil, Fresh Mozzarella Salad with Balsamic Vinegar, Salt and Pepper

30. Pear

31. Fried Tofu Avocado Tacos with Pickled Watermelon Radishes, Seasoned Black Beans, Feta, Cilantro, Lime and Green Onion 

32. Fried Tofu and Avocado Tacos with Lime, Cilantro and Feta

33. Toasted Pizza Subs with Tofurky Pep’roni

34. Summer Succotash, Seasoned Black Beans, Avocado and Fried Eggs

35.Pickled Watermelon Radish, Tofu and Green Onion Egg Rolls with Trader Joe’s Gyoza Dipping Sauce

36. Cherry Pop Tarts

37. Pickled Watermelon Radish, Tofu and Green Onion Egg Rolls with Trader Joe’s Gyoza Dipping Sauce

38. Fried Eggs and Morningstar Farms Veggie Sausage

39. Summer Succotash with Avocado and Caprese Salad

40. Tea, Snickerdoodle Cookie and Cherry Amaretto Jam

41. Toasted Pizza Subs with Tofurky Pep’roni

42. Portabello Tacos with Pineapple from PaddyWagon Food Truck

43. Korean Tofu Bowl from Cupzilla Korean BBQ

44. Hominy Fries from Sweet T’s Food Truck

45. Eskimo Kiss Coconut Ice Cream from Philly Buster Food Truck and Aloha Sweet Bun from Aloha’s Eatery

46. Wheatberry Mint Salad and Everything Bagel with Green Olives and Cream Cheese

47. Paneer Tikka Masala, Tandoori Naan and Mughalai Paratha from Layla’s Kitchen

48. Whole Lemon Sorbet, Savannah Buttermint, Birch and Marshmallow Ice Cream from Jeni’s

49. Lemon Lavender Icebox Pie from Dough Mama

50. Avocado Biscuit from Dough Mama

51. Organic Chia Bar from Trader Joe’s

 

Eggs Poached in Spicy Tomatoes

4 tbsp olive oil

2 jalapeño peppers

1 green pepper, diced

6 garlic cloves, chopped

1 medium onion, diced

4 large tomatoes, blanched, peeled and the seeds squeezed out

1 tsp smoked paprika

2 tsp cumin

4 fresh local eggs

Crumbled feta

Fresh cilantro

Salt

Saute olive oil, peppers, garlic and onion in cast iron skillet. Add tomatoes and stir in paprika and cumin. Cook for about 15–20 minutes until sauce starts to thicken. Salt to taste. Crack eggs into sauce and cover. Cook until egg whites set and yolks are how you prefer. Top with crumbled feta and cilantro. 

Wheatberry Mint Salad

1 cup cooked wheatberries

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped

5 small radishes, sliced

1 shallot, chopped fine

2 tbsp Dijion mustard

1 tbsp red wine vinegar

1 tbsp oil

salt and pepper

Mix dressing ingredients to taste. Pour half the dressing on the solid ingredients and taste. Add more dressing accordingly.

 

Summer Succotash

1 cup shelled edamame

3 ears fresh, uncooked corn on the cob, shaved off the cob 

1 small red onion, diced

2 garlic cloves,  diced

1 red pepper diced

5 small radishes, sliced

1 tbsp olive oil

2 tbsp butter

salt and pepper to taste

In a heavy bottom skillet or cast iron pan, sauté onion, garlic, and red pepper in olive oil for a few minutes until soft. Add corn, radishes and edamame for about five minutes and cook until a little brown. Add butter at the end, let melt. And salt and pepper to taste.