Sentences with phrase «as vegetarian curries»

Instead, district chefs concocted such healthful alternatives as vegetarian curries and tamales, quinoa salads and pad Thai noodles.

Instead, district chefs concocted such healthful alternatives as vegetarian curries and tamales, quinoa salads and pad Thai noodles.

Not exact matches

In this week's recipe we use our vegetarian Carrot Ginger soup with Coconut as a base for a delicious fall vegetarian curry dish with squash and cauliflower — perfect for those cool nights ahead and a great way to use up that leftover turkey this weekend (just add it diced up... Continue reading →

This vegetable curry is perfect for using up some of your turkey leftovers from Thanksgiving, or you can make it without the turkey for a completely vegetarian meal as well.

This means my weeks were 99 percent filled with vegetarian meals of lentils, curried vegetables, and homemade rotis (not naan as everyone now mistakenly thinks).

I went back and forth on creating a Tuscan - inspired chickpea soup (with bacon) and an Asian curry - inspired variation, but if there's one thing I missed most in Mexico, it was bacon, and as previously mentioned, Kevin does not respond particularly well to a vegetarian meal.

This humble Indian potato curry with creamy and tangy coconut & coriander gravy will delight everyone — the pure vegetarians as well as the strict non-vegetarians.

And, the options are endless when it comes to these protein sources — add them into stews and soups, use them as a base for vegetarian burger patties or Mexican dishes or, simply stir them through salads and curries.

And the spicy vegetarian curry tastes as good as ever reheated.

Sometimes it's savory — like hummus and raw veggies or a cold vegetarian zucchini soup with a touch of curry — and sometimes it's sweet — such as strawberry chia seed pudding, vegan cheesecake or vegan brownies.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

in this vegetarian and vegan split pea soup recipe, as there are lots of spices for flavor, including curry, oregano and garlic.

Conscious chef Brooke Alexandra shares nutritious vegetarian recipes, such as stuffed portobello mushrooms, Thai red curry, and tomato avocado salad.

Here you'll find a large menu full of your favourite curry dishes, such as biryani, vindaloo, korma and rogan josh, as well as a great choice of vegetarian dishes.

The menu features classic dishes such as Goan fish curry, chicken tikka masala, lamb seekh kebabs, with vegetarian and vegan options available, too.