Eating healthily doesn’t mean you need to eat boring or bland food. Here are some really healthy vegetarian recipes that are not only nourishing but taste great as well. Try them out!
All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.
It is a lightly baked burrito of modest size—a borderline enchilada, really—smothered in a zesty avocado sauce.
One bite in and I knew I hit the jackpot with this one. If you’ve been in search of the perfect crispy, baked tofu recipe, this is the one for you!
The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. This gives it a “meat-like” texture, if you will, that makes it much more porous to soak up delicious sauces and far more appetizing in the texture department. With this tofu I can’t help but finish it all – it’s too delicious not to!
A hearty, quick and delicious tortilla soup made from scratch. In case you can't find dried chili peppers or hominy at the store, I've provided substitution suggestions in the recipe below.
Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring.
This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans.
It is packed with nutrition and it really does taste amazingly delicious.
These empanadas are made with a mixture of corn, beans and squash — a marriage that's traditionally known as "The Three Sisters."