Sentences with phrase «into vegetarian versions»

You can use it in place of meat stocks to adapt non-vegetarian recipes into vegetarian versions, too!

It also includes cooking tips, instructions on making many of the recipes into vegetarian versions, and even some of the history and lore of Esalen itself.

You can easily turn this bowl recipe into a vegetarian version (everyone loves a good Buddha bowl) by subbing in some of your favorite hummus together with grilled zucchini, eggplant, onions and red pepper in lieu of the chicken, garbanzo beans and pickled onions.

Not exact matches

My vegetarian version was made from bulghur and a bunch of spices, rolled into little meatballs and cooked up on skewers.

Cook it up in minutes, and add whatever pizza topping you like — chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.

Some of her best dishes have involved transforming childhood favorites into new vegetarian versions.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

I picked up a couple of big, lovely eggplants at the farmer's market, found a recipe online for a baked version (usually if I can bake something versus frying it, it's on,) and set about stepping right out of my comfort zone and into the wide world of vegetarian cuisine.

I'm not exactly a fan of turning popular meat dishes into their healthy vegetarian or vegan version.

As our Thanksgiving menu keeps shrinking and morphing into something that more resembles a vegetarian feast, this new addition of Brussels sprout salad was a welcome change since I traditionally serve a version of an above mentioned seared Brussels sprout recipe.

You may have noticed recently I have been enjoying more and more vegetarian meals and wanted to change one of my favourite dishes into a meat free version.

Yes, it may be gluten - free, yes it may be vegetarian, yes it can easily be adapted into a dairy - free version, yes it's packed with the good kind of carbs that quinoa is known for, but it's not my jam to serve my friends or my hubby meh food just because it's healthy.

I'm not exactly a fan of turning popular meat dishes into their healthy vegetarian or vegan version.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages