(348 Cal) In this recipe the mushrooms are thick cut to remain meaty and the spice mixture is decidedly Middle Eastern. The Tzatziki sauce is Greek but mixes well with the spices making a great meatless lunch that is tasty and satisfying.
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Poaching eggs can seem daunting, but with a little practice and following this technique you can make great poached eggs at home. There are a few points to keep in mind. First of all the fresher the eggs, the less likely they are to leave stringy whites on the edges of your poached eggs. Second you want to fill a large saute pan with at least three inches of water and add a tablespoon of vinegar to the water. The vinegar will also help to combat stringy egg whites. Also, you do not want to crowd the pan so do not add more that 4 eggs to the pan. Give this a try.
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This recipe was inspired by a Breakfast bowl on the the menu at the beautiful Civana Resort and Spa located in Carefree, Arizona. Our office happens to be on the grounds of this wonderful place and we often have breakfast there. Chef Justin Macy came up with this and we wanted to try our hand at something similar.
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(477 Cal) Poaching white fish in a broth is very easy to do and very delicious in this version. You want a firm fleshed fish with a mild flavor like cod, haddock, pollack, halibut or flounder.
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Quinoa can be incorporated into many dishes with lots of veggies for very tasty vegetarian meals. Like this one!
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This is a variation of our Grilled Vegetable Platter that turns it into a main course vegetarian meal.
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Portobellos are a "meaty" mushroom. When marinated these juicy, salty, and tangy mushrooms have a heft that is undoubtedly as filling as a beef burger.
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(310 Cal) Halibut is a good source of omega-3 fatty acids, magnesium, phosphorus, selenium and Vitamin B12.
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(299 Cal) If you want to add a few meatless days to your diet or you are new to eating tofu, this is a good recipe to try.
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If you like risotto but don’t want all the fuss of constant stirring and you want to also take the health value up a notch, then this is the recipe for you.
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(178 Cal) This is a more delicate frittata than our other recipe. The goat cheese adds a rich flavor and a nice creaminess.
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(390 Cal) This dish is easily adaptable in many ways. You can use cod, halibut or sea bass as your fish and any variety of mushrooms you wish.
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I like to use this as a gravy, but that is far from its only use. It can be used on its own, as an omelette filling, over meat, or any other way you can think if.
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(328 Cal) This makes a hearty dish that you can throw together the night before a group of friends come over for dinner.
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(489 Cal) Nothing tastes so good on a cold day than a steaming bowl of noodles in a flavorful broth.
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This is just one marinade for tofu that we like to use. It is versatile and lends itself to many dishes.
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Grilling makes almost everything taste better, including artichokes! The trick to making a great grilled artichoke is doing most of the cooking before it ever hits the grill. The result is a tender, flavorful artichoke – a nice change of pace from the steamed variety.
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This is the namesake dish of the tiny, wildly popular New York City veggie-burger joint. As chef-owner Brooks Headley writes in his new cookbook, "This is not fake, nor is it trying to be." We thought we would try it at home.
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