Vege{tari}an Recipes

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6 Comments

Comment by Chris Tinney on July 8, 2008 at 10:02pm

:)

Comment by C on June 29, 2008 at 7:28pm

Comment by Fitness By Marilyn on June 19, 2008 at 5:50am

Spinach Salad with Black Olive Vinaigrette

From EatingWell Magazine January/February 1996


Good imported olives in a sophisticated dressing make eating your spinach a special pleasure.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar or lemon juice
6 pitted Kalamata olives, finely chopped
1/4 teaspoon salt
Freshly ground pepper to taste
6 cups torn spinach leaves
1/2 cucumber, seeded and sliced
1/2 red onion, thinly sliced

Whisk oil, vinegar (or lemon juice) and olives in a salad bowl. Season with salt and pepper. Add spinach, cucumbers and onions; toss well. Serve immediately.

Comment by Tmcveggie on June 11, 2008 at 10:16am

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Comment by Greg Lunger on June 8, 2008 at 6:53pm

Ommm...Peace...Ommm...

Comment by Jennifer Killpack-Knutsen on April 29, 2008 at 10:05am

Simple Vegan Chili

1/2 onion, diced
2 tbsp. olive oil
2 cans beans, your choice (kidney, red and black works best and can be combined well), drained and rinsed
1 can diced tomatoes in juice
1 tbsp. chili seasoning (more to taste)
salt to taste
1/8 tsp. cayenne (optional, for those who like it hot)

Saute onion in olive oil on low heat until translucent. Add rinsed beans and add enough water to cover + an additional 1/4 inch above. Heat to boiling, cover and simmer for 20 minutes. Add tomatoes with juice and simmer an additional 10 minutes. Add seasonings to taste until well blended. Remove from heat and serve.

For a heartier version, add a handful of vegan burger crumbles with the tomatoes - you may need to add extra water if you do this.