vegetarian

the BEST vegetarian chili.

Posted in American, cooking and recipes, Mexican, Our Favorites!, Tali, vegetarian on February 7th, 2010 by tali – 7 Comments

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This is my absolute favorite recipe for chili.  It's so filling, so healthy, and I promise you won't miss the meat!

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Portobello mushrooms, cashews (sounds strange, but they're great in this!) and amazing spices make this chili stand out.  The beans and cashews add protein, iron and zinc.  It's a complete meal all by itself, but it's great with cornbread (whole -wheat cornbread recipe below) or some brown rice.  It's perfect for a cold night -- especially a cold super bowl Sunday night!  Have fun! Portobello Mushroom Vegetarian Chili 1 yellow onion, diced 1 carrot, diced 1 red pepper, diced 2 cloves garlic, minced 2 cerrano (or other mild… continue reading the BEST vegetarian chili. | 7 Comments

getting “back in the game” with a healthier spinach-artichoke dip.

Posted in American, cooking and recipes, Our Favorites!, sides, snacks, Tali, tofu, vegetarian on February 2nd, 2010 by tali – 1 Comment

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Well, I guess I took about a month-long blogging hiatus.  It wasn't intentional, but I guess I've been getting adjusted to living somewhere new, cooking in a different kitchen, and of course...working.  But now that a month has passed, and Superbowl Sunday is around the corner, I decided it was time to get "back in the game" before the big game! Honestly, I don't really watch football, but I've always loved Superbowl Sunday because of the commercials, the half-time show, and the Superbowl parties!  Great excuse to get together with friends and eat good food!  One of my favorites for Superbowl Sunday is spinach-artichoke dip.  Actually, it's one of my favorites, period.  But it's usually so unhealthy.  Did you know… continue reading getting "back in the game" with a healthier spinach-artichoke dip. | 1 Comment

denial cake.

Posted in dessert, Tali, vegetarian on December 21st, 2009 by tali – 3 Comments

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So, I'm moving to New York this week, and I'm just really not anywhere near ready.  I've been making lists of things that I need to pack or do, but as of yet, I haven't actually packed or done anything.  I think I'm in some sort of denial.  So, instead of doing any of the things I actually needed to do tonight, I ended up baking a denial cake.  

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This is totally coincidental, but my denial cake ended up being vegan.  I really wasn't trying to imply anything there! Just trying to use up leftover pantry items, which didn't include any eggs or other dairy.  My cake ended… continue reading denial cake. | 3 Comments

baked ricotta doughnuts…or something like that.

Posted in dessert, snacks, Tali, vegetarian on December 17th, 2009 by tali – 3 Comments

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Doughnuts are one of my biggest weaknesses.  They're one of those foods that I hardly ever eat because I know that if I do eat them even occasionally, I'll remember how much I love them, and will crave them even more.  I've heard of baked doughnuts before, but have never really thought much about them since honestly, the part of doughnuts that makes them irresistible to me  is the fact that they're fried and crisp on the outside but light on the inside.  Nonetheless, given my attempt to make healthier Chanukah foods (and yes, jelly doughnuts are a Chanukah food), I decided to give it a try.

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I opted… continue reading baked ricotta doughnuts...or something like that. | 3 Comments

sweet potato and vanilla bean latkes.

Posted in cooking and recipes, Tali, vegetarian on December 14th, 2009 by tali – Be the first to comment

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I love cooking with sweet potatoes.  Not only are they delicious, but they contain fewer carbs than regular potatoes and are filled with vitamins A and C, iron, fiber and antioxidants.  Whenever I have a potato dish that I love, I always try a version using sweet potatoes as a fun alternative.  Obviously, making sweet potato latkes was a no-brainer.   These latkes are very similar to the regular potato latkes and zucchini latkes that I posted on, but there's something about the added vanilla bean that really makes these special.  The vanilla makes these potato pancakes rich and delicious, and enhances their sweet flavor.  They're great on their own, and I loved eating them with non-fat plain yogurt and… continue reading sweet potato and vanilla bean latkes.

a whole lotta latke!

Posted in cooking and recipes, Our Favorites!, sides, Tali, vegetarian on December 11th, 2009 by tali – 3 Comments

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It's officially holiday season!  Tonight is the first night of Chanukah, a holiday where you're supposed to eat fried foods to commemorate the miracle of a small amount of oil burning for 8 nights.  Somehow, the traditional foods that evolved from this are potato latkes (i.e. potato pancakes) and jelly doughnuts.  That sounds pretty good, but Chanukah lasts 8 days, and although I'm a huge proponent of sticking to tradition, 8 days of fried potato and dough can really wreak havoc on your body.  So while I think eating the fried stuff sparingly is fine, if you'd like to lighten up some of your holiday dinners this week (and try some creative twists on traditional foods) then keep up… continue reading a whole lotta latke! | 3 Comments

planning a thin thanksgiving: kale with caramelized onions, almonds and dried cranberries.

Posted in a thin thanksgiving!, sides, Tali, vegetarian on November 25th, 2009 by tali – 1 Comment

 

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One more last-minute thanksgiving recipe - it's a good thing this dish takes just a few minutes to throw together!  

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Kale is one of my favorite vegetables.  It has beautiful big, sturdy leaves, and it holds it's own with so many different flavors.  It's also incredibly healthy; in the same vegetable family as broccoli, cauliflower and brussel sprouts.  I love it in soups, salads, and just wilted with some olive oil and garlic.  In this recipe, the kale is quickly wilted and braised, and wonderful sweet flavors from the onions and cranberries and great crunchy texture from the almonds are added in.  It's healthy, quick and… continue reading planning a thin thanksgiving: kale with caramelized onions, almonds and dried cranberries. | 1 Comment

planning a thin thanksgiving: creamed corn casserole

Posted in a thin thanksgiving!, American, casseroles, cooking and recipes, Tudy, vegetarian on November 25th, 2009 by tudy – 5 Comments

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Thanksgiving is just around the corner and as one of our last Thanksgiving recipes we have a delicious creamed corn casserole recipe for you. Usually creamed corn is made with a heavy cream so it turns out to be really unhealthy for you but with a few simple tricks this dish can really be made into something healthy and delicious.

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Creamed Corn Casserole: 1 ¾ cup soy milk 1 pound frozen corn kernels 1 teaspoon Splenda 2 1/2 teaspoons flour ¼ cup fat free yogurt 3/4 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons grated parmesan cheese… continue reading planning a thin thanksgiving: creamed corn casserole | 5 Comments

planning a thin thanksgiving: maple-ginger quinoa with roasted vegetables.

Posted in a thin thanksgiving!, cooking and recipes, sides, Tali, vegetarian on November 23rd, 2009 by tali – 132 Comments

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Roasted vegetables are always my favorite side dish(thanksgiving or not), and this dish takes delicious roasted vegetables and adds maple-ginger quinoa to the mix.  In case you've never tried it, quinoa tastes like a slightly nuttier cous cous.  It's actually a berry, not a grain, and it packs a lot of protein.  It's a great grain alternative for anyone who has a gluten allergy, and it's great for vegetarians who won't be getting protein from the turkey.  Most important though, it tastes great, and it makes the regular roasted vegetable side-dish much more satisfying.

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Remember to rinse the quinoa before cooking it.  You can buy pre-rinsed packages of quinoa… continue reading planning a thin thanksgiving: maple-ginger quinoa with roasted vegetables. | 132 Comments

planning a thin thanksgiving: agave cranberry sauce with apple and spices.

Posted in a thin thanksgiving!, American, Our Favorites!, sides, Tali, vegetarian on November 23rd, 2009 by tali – Be the first to comment

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Making your own cranberry sauce is a great way to infuse your thanksgiving meal with personality, and it's also a great way to cut some of your thanksgiving sugar intake.  There's no reason not to make your own cranberry sauce; it takes all of 20 minutes and your home will smell amazing as guests start arriving!

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Using agave nectar (a natural sweetener from the agave plant) instead of sugar allows you to cut the sugar in cranberry sauce by about half.  That's because agave nectar tastes sweeter than sugar, even though it's lower on the glycemic index.  Adding apples and some orange juice not only makes the flavor/texture more… continue reading planning a thin thanksgiving: agave cranberry sauce with apple and spices.