#vegetarian

#vegetarian

Craving meatballs - but not the meat? As the holidays approach with traditionally meat-laden meals, these black bean meatballs can lighten up your weeknight menu, even while still delivering important protein and nutrients. They are made from a blend of black beans and quinoa, along with all the garlic, spice and piquant cheese any good Italian meatball should include. Serve them as a vegetarian meal or as an appetizer, speared with a toothpick to swipe through the warm tomato sauce.

Cook the garlic for about 6 to 7 minutes, stirring occasionally. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands until broken up. Add the tomatoes and basil to the skillet and simmer, uncovered, for 20 to 25 minutes until thick. Add some of the reserved liquid from the can of tomatoes if the sauce is too thick.

These Garam Masala Fall Harvest Bowls celebrate the bold flavors and seasonal abundance of fall. Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite.

For years I've been researching and testing to find the best way to make my favorite vegetarian dinner at home. This baked eggplant parmesan recipe has become my go-to version because it brings all that traditional Italian flavor without the mess of frying! I've simplified the process so you can make eggplant parm at home in about an hour. I like this version more than what I can get at a restaurant!

Panera's black bean soup is made with a medley of vegetables, including onions, carrots, celery, red bell peppers, lima beans, and potatoes. Black beans obviously make up the bulk of the soup, while lemon juice and garlic enhance the flavors. The soup has a spicy kick, although the exact ingredients that give it this flavor pop are not publicly disclosed. The Panera at Home version simply lists "spices" on the label.

My mother's greatest fears are an empty fridge and underfed family and friends. At this time of year, that means courgettes, and the usual way I dispatch them is in a shaak (dry curry) or a pilau. Today's dish is a combination of the two: spiced fried courgettes, just shy of melted, tossed through rice with fresh herbs and served with a fancy salted pistachio yoghurt masquerading as a raita.

Teleme, Squash & Onion Galette is a delightful appetizer that utilizes excess squash and can be complemented with alternative cheeses like Monterey Jack or mozzarella.

The Asian Tahini Dressing is tangy, savory, and just the right amount of nutty, providing a deep umami kick that complements the flavors of the salad.

Cottage cheese egg salad is a high-protein meal that utilizes hard boiled eggs and cottage cheese, combined with fresh herbs for maximum flavor.

Chickpeas are the primary ingredient in this chickpea potato stew, complemented by potatoes, onion, and bell pepper, making it a flavorful one-pot dish that is simple and customizable.

Many menus I browsed had lots of meat dishes and it initially looked like plant-based options would be few and far between. However, once I asked restaurant staff in person, I was surprised by how accommodating most places were.

"What we do we do very well... and we are in the middle of a park. It's all been good and the local people are very nice."

Rule one of a good picnic: don't bring anything that needs a knife and fork, or a fridge. Today's Tunisian-style quiche passes that test with flying colours.

This savory Crockpot Swiss Chard & White Bean Stew is a perfect busy weeknight meal, combining garden-fresh ingredients with the ease of slow cooking.

Even if you don't grow your own veggies and herbs, spring is the best time to whip up a salad from all the peak-fresh fruits and veggies in stock at the market right now.

After making these tacos countless times, I've discovered a few key elements that elevate them from good to absolutely crave-worthy.

"As Yotam Ottolenghi once said here before, a lasagne doesn't have to contain ragu and bechamel. In the broadest sense, lasagne is just a layered pasta dish using various fillings and sauces and, as such, the world is your lasagne."

This recipe is a simple yet satisfying dish, perfect for busy weeknights, featuring udon noodles cooked in just four minutes with a nutritious broth and toppings.

"Once you have prepped your vegetables, the dish comes together rather quickly, making it a perfect springtime meal that’s both flavorful and efficient to prepare."