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Posts Tagged ‘vegetarian’

by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Caitlin Saniga

Cauliflower salad with red cabbage, feta and lemon-rosemary dressing

Served fresh, this salad has lots of nice crunch and crisp flavors. Served a day after it’s prepared, everything turns a bit purple, but the cauliflower loses a bit of its bite (which I like) and the flavors are accentuated. I served mine on the second day on top of a heap of quinoa.

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by Caitlin Saniga

Tomato-mushroom soup

I like that just a few ingredients dress up this simple tomato soup. The original recipe called for 1/4 teaspoon of sugar to be added, but I prefer a more acidic tomato soup, so I cut the sugar and added fresh lemon juice. Tweak as you wish.


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by Caitlin Saniga

I've been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

I’ve been all about dishes that liven up cold-weather staples lately. Cilantro and lime add lots of brightness and color to a soup that has lots of warm flavors, a nice combination.

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You might have noticed this fancy little badge in the right-side rail of the blog.

You might have noticed this fancy little badge in the right-side rail of the blog. Allow us to explain …

It should be fairly obvious by now that we’re pretty in to Meatless Monday around here. [Ahem.]

For the past three years’ worth of Mondays, we’ve taken turns posting a menu item that’s meat-free, and this week Meatless Monday recognized our efforts, adding So Hungry I Could Blog to its list of Bloggers on Board. We couldn’t be more thrilled!

Some facts about MM:

  • Meatless Monday is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet. — Wikipedia
  • Meatless Monday began in 2003, launched in association with the Johns Hopkins Bloomberg School of Public Health. — MeatlessMonday.com
  • Meatless Monday has a global presence and is now active in 29 countries. — MeatlessMonday.com

What it means to be a MM blog:

  • There are more than 130 blogs officially linked up to Meatless Monday at last count.
  • Affiliated Meatless Monday blogs provide a staggering number of meat-free recipes options. We make up a strong network of resources for people who choose to skip meat on Mondays and other days. Explore the other blogs here.

So! On this eve of Thanksgiving, we’re thankful to be MM official. Going forward, we’ll keep sharing our favorite meatless recipes on Mondays, and we hope you’ll keep trying them.

Thanks for sharing in our excitement, and Happy Thanksgiving!

— Caitlin and Sarah

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by Caitlin Saniga

Sweet potato salad with olives, edamame and cashews

I was inspired to come up with this recipe when I read about the unlikely combination of sweet potatoes and olives in a recent issue of Vegetarian Times, which suggested that the sweetness of the potatoes can be balanced with the tangyness of the olives. Spot on, VT. I added some edamame and scallions for color and some cashews for crunch, and a blanket of balsamic vinaigrette sealed the deal. This dish was delicious.


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by Caitlin Saniga

Ginger-curry burst tomatoes with chickpeas over quinoa

Lately, I’ve been sorting through stacks of old magazines that I’ve stockpiled in the three years since I moved into my Roanoke apartment. I’ve probably gone through 60 or so issues of food and home magazines, scouring for recipes to add to my to-make list. (My apologies to those who follow me on Pinterest for smothering your feeds with mouthwatering photos.) This simple tomato recipe was one of the ones I bookmarked. And I’m so happy I did! I added quinoa and served it up for dinner, and as I ate it, I made a mental note to add it to my regular rotation come next tomato season. Sometimes, being a pack rat has its perks.


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