Sentences with phrase «vegetarian by»

I am a lacto - vegetarian by birth (and by choice) and I like to cook fast, fresh and simple recipes.

I am a lacto - vegetarian by birth (and by choice) and I like to cook fast, fresh and simple recipes.

The Vegetarian By Han Kang Hogarth • $ 15 • ISBN 9781101906118 South Korean author Kang was awarded the 2016 Man Booker International Prize in May for this haunting tale about a Korean woman who stages a small act of rebellion by refusing to eat meat, shocking her family and leading to an unexpected cascade of consequences.

I am humorous and emotional by nature; romantic by heart, faithful by character, vegetarian by eating habits.

Gon na make these vegetarian by leaving off the yogurt coating.

Easily make this vegetarian by omitting the chicken.

You can also make this vegetarian by omitting chicken and adding an extra can of beans - black or Great Northern beans would be a nice mix with the pintos.

Make it vegetarian by skipping the chicken and adding more beans.

This one is about 75 % veggies and beans and 25 % lean ground turkey, but you can easily make it vegetarian by subbing cooked lentils or quinoa for the turkey.

Now chicken are supposed to eat only plant foods and so they are vegetarian by nature.

You can keep the recipe vegetarian by omitting the shrimp.

It's awesome with some avocado on top, and you can easily vary the recipe to make it vegetarian by leaving out the meat or adding a different kind of bean.

You could easily make this dish vegetarian by substituting crumbled tempeh for the bison.

I would recommend Vegetarian Times magazine, and How to Cook Everything Vegetarian by Mark Bittman.

The earliest iteration of minestrone soup actually dates back to the expansion of the Latin tribes into what became the Roman Republic and then the Roman Empire, when the local diet was vegetarian by necessity.

You can also make it vegetarian by using agar flakes instead of gelatin, although the texture will be firmer.

On the fiction front, I have Not Working by Lisa Owens ready by my bedside, as well as The Vegetarian by Han Kang.

This dish can be made vegetarian by omitting the bacon.

I made them vegetarian by using potatoes instead of chicken.

EVERYDAY VEGETARIAN by Valentina Solfrini Valentina's book takes you straight to the Italian countryside where the words «recipes» and «traditions» are interchangeable.

NOTE: This recipe can easily be converted to vegetarian by substituting vegetable broth for chicken broth, and omitting the chicken.

Reprinted from Naturally Vegetarian by Valentina Solfrini, by arrangement of Avery Books, a member of Penguin Group USA.

You can keep it simple and vegetarian by only using eggs, or you can add shrimp as I have, or even diced chicken or pork.

You could make this soup vegetarian by using vegetable stock instead of chicken stock and it would be equally delicious.

From The New Complete Vegetarian by Rose Elliot (Sterling Publishing, 2010).

I'm not a vegetarian by any means, but I absolutely enjoy eating meatless meals on a regular basis, not only because it's a great way to help enforce a more plant - based diet, but also because there are so many delicious vegetarian recipes that keep things interesting!

You can also make this vegetarian by omitting chicken and adding an extra can of beans - black or Great Northern beans would be a nice mix with the pintos.

I'm not vegetarian by any stretch of the imagination, though I have scaled way back on my meat consumption, mostly through cooking for my semi-vegetarian boyfriend.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Filed Under: Appetizers, By Course, By Main Ingredients, Recipes, Snacks, Vegetables or Vegetarian Tagged With: appetizers, cheese, sandwiches, snacks, vegetarian By Mary / / Chattavore 3 Comments

I kept it vegetarian by using homemade vegetable stock, but this would also be delicious with chicken or beef stock.

Or don't use at all and make this vegetarian by using vegetable stock instead of chcken..

and so easy to make vegetarian by using veggie stock instead so my boyfriend can eat it too!

You can make it vegetarian by replacing the bacon with 4 ounces of sliced button mushrooms.

This entry was posted in Health & Wellness and tagged mindfulness, vegan, vegetarian by -LSB-...]

The Golf Resort Cookbook, includes shrimp, but you can make it vegetarian by dropping the shrimp altogether.

You can easily swap out the beans for another kind like pinto or make it vegetarian by doubling up on them and leaving out the meat.

Filed Under: Appetizers, By Course, By Main Ingredients, Lunch, Main Dishes, Recipes, Snacks, Vegetables or Vegetarian Tagged With: pizza, vegetarian By Mary / / Chattavore 2 Comments

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Lunch, Main Dishes, Recipes, Sides, Vegetables or Vegetarian Tagged With: main dishes, side dishes, Southern, vegetarian By Mary / / Chattavore 2 Comments

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Grains and Breads, Main Dishes, Recipes, Vegetables or Vegetarian Tagged With: breakfast, brunch, grains and breads, main dishes, pizza, special occasions, vegetarian By Mary / / Chattavore 18 Comments

Not exact matches

Using techniques developed in a Dutch university The Vegetarian Butcher, a company which makes vegetable meat substitutes, is able to reproduce the fibers of meat by using a machine that pressurizes a paste made from soybeans.

And with many questioning the sustainability of importing so much food from so far away, we are beginning to ask if switching to a vegetarian diet to cut emissions caused by meat production is as sustainable as one might think.

The restaurant company said that by next month all of its pork supply will be fed only a vegetarian diet, never be given any antibiotics, and that the farms that supply its pigs will not use gestation crates on pregnant sows.

Abstaining from the «mind» habits is more lightly achieved by a vegetarian.

In their attempt to grow in holiness by carefully observing rules about food and purity» the Pharisees may have kept themselves apart from ordinary people, rather as some vegetarians are reluctant to eat with those who have chosen meat, or as the early Methodists, with their stress on temperance, kept themselves apart from those who drank alcohol.

In a glowing review of a movie called A Perfect Family, Rex Reed writes that the main character Eileen is «a devout, self - obsessed Catholic so enslaved by dogma and ritual that she crosses herself and gives thanks to God before she so much as eats a vegetarian tamale.»

Griffin & Sherburne, New York: The Free Press, 1978, 105) Vegetarians have sensed this violence and destruction and have responded by refusing to eat meat.

As a Vegetarian, it truly disgusts me that people can slaughter a living thing and chop its bodies into thousand seperate parts and traumatize the meat by mincing, roasting, frying, burning and then eat it knowing full well how a little cut would hurt you lots..

It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations.

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridientsvegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridientsVegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!