I learned the secret to making waffles nutritious using 3 readily available ingredients: oats, quinoa, and sweet potatoes. Sweet potato pocket waffles can save time as an easy grab and go meal that I can take on the road too.
I haven’t seen it in the grocery store since that first time, but I am pretty sure if I looked hard enough I could find it somewhere. Now I don’t have to. It is so easy to make and when I make it at home I know exactly what is in it.
I researched flavor profiles from a few different countries of the world. Using lentils and rice as a base,
I created healthy plant-based dishes.
Cauliflower steak presents as a beautiful plant-based meal. It makes a great base for any sauce you choose. Here it is topped with mouth-watering sweet and tangy olive pistou.
Baked tofu is a good option for those transitioning to meatless meals because it gives the illusion of meat. Use it on a plate, in a wrap, on a kabob, or on a salad.
This stuffed bell pepper recipe practically makes itself. After they are assembled the peppers cook with little effort in the crock pot. Leftovers make an easy lunch or dinner.
Minestrone soup is perfect for lunches or dinner.
As you know I like to prep meals ahead of time when possible to save time later in the week. This Bean Blend Vegetarian Chili recipe is one I love to make around this time of year and through the winter.
Stuffed Poblano Peppers with Black Beans and Quinoa make a satisfying meatless meal with plenty of flavor. Poblano peppers are a mild chile pepper that stand up to stuffing and roasting. Stuffed poblano peppers is a simple recipe for a hearty vegetarian meal.