Posts tagged recipe

Five for food

A delicious way to get new ideas for healthy vegetarian meals? 5 min food! This great site offers short (5 mins) videos demonstrating how to make all types of food, and there is a section dedicated strictly to vegetarian cuisine. The personalities are fun to watch and the food looks so appetizing, you’ll want to jump into your kitchen to recreate the fabulous foods. Give it a try–it only takes 5 mins!

http://www.5min.com/Category/Food/Vegetarian

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Warm chili for cold nights

I can’t believe that it has almost been a whole month since I started this blog — where has the time gone? I guess this is what happens during the busy holiday season…

 

With the snow falling in Texas last week, I thought it time to get some warm soups and stews bubbling away on my stove for the cold nights that will be with us for the next few months. One of my favorite dishes is chili — you can dress it up with toppings, leave it as is, or, my new favorite way to eat it, with a bun and tofu hot dog. Chili dogs are so yummy! Here is my vegetarian chili recipe; I hope it warms you all winter long.

Meaty Chili

Serves 4-6

-Cooking spray

-2 tsp olive oil

-1 large onion, chopped

-1 ½ bell pepper, seeded and chopped (any color)

-2 garlic cloves, minced

-1 portabella mushroom, diced

-1 cup tomato sauce

-1 (15 oz) can crushed tomatoes

-2 (15.5 oz) cans kidney beans, drained

-1 tsp ground cumin

-1 tsp salt

-1 tsp hot pepper sauce (I use Franks)

-1 ½ tbsp dried oregano

-1 ½ tbsp distilled white vinegar

-1-3 tbsp chili powder (depending on the amount of heat you like)

-1 bay leaf

-ground black pepper to taste

 Spray the inside of the slow cooker with cooking spray. Turn to low. Add tomato sauce, crushed tomatoes (do not drain), beans, cumin, salt, hot pepper sauce, oregano, vinegar, chili powder, and bay leaf to cooker. Heat oil in a fry pan over medium heat. Add onion, pepper, and mushroom and cook over medium heat until onion is translucent and the mushroom pieces have shrunk in size, about 5-7 minutes. During the last few minutes, add the garlic. Be careful that it doesn’t burn! Combine the vegetables with items already in the cooker and cover with lid. Cook for 6-8 hours. Season with pepper if desired. Top with crackers, cheese, sour cream or your favorite topping. Enjoy!

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Time for a change

I have eaten meat my whole life — I never knew another way. In fact, when my friend became vegetarian during our high school years, I would actually roll my eyes when she would mention how she didn’t eat meat. I couldn’t understand what she ate for breakfast (no bacon?!), lunch, and dinner. Then, one day everything changed.

I was dwelling down south, living as healthy as I could (working out regularly, eating balanced meals, drinking tons of water, that kind of stuff), when I came across a Web site that stated how our culture of eating meat was destroying the land and water in America. After some further research, I found more facts to support the theory and so began my switch from carnivore to herbivore.

Since that day, I have had a great time experimenting with vegetarian recipes from cookbooks and the internet, as well as converting some of my favorite dishes into healthy vegetarian meals. I have come up with many unique recipes and would love to share them with you all through this blog. I also hope to share my restaurant experiences so everyone can enjoy vegetarian food even when they can’t be in their kitchen. So grab a cup of tea, an apron, and start cooking with me!

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