It’s a rare occasion when my salad doesn’t contain mushrooms, and I usually toss them in the cooking pot with pasta to blanch for the last couple of minutes, making them a part of my pasta primavera. They make a mean gravy, too.
The following dish is a Southwestern Native American twist on wilted greens.
Because amaranth is a complete protein, this dish is a meal all by itself. Serve it up in a soup bowl.
This is a particularly tasty version of the pumpkin bread that pops up virtually everywhere this time of year.
While strict vegetarians consume no animal flesh or products, lacto-ovo vegetarians do drink milk and eat cheese, eggs and butter while avoiding animal flesh.
I confess, I’m not much of an Asian foodie.
Nothing against Asian culture, people, or their food…I just didn’t grow up eating it, so I never developed a taste for it. On the rare occasion Mom made some sort of vegetarian meat-replacement Asian recipe it usually involved sweet-and-sour sauce, which I cannot stand to this day.
Along with nuts, seeds also play an important role in the vegetarian diet.
Reading the ingredients list on prepackaged foods can be a nightmare, particularly if you have no idea which of those ingredients might be a hidden source of an animal product, much less how that product was taken from the animal itself. As a vegetarian, you will have to decide what level of animal product consumption you are comfortable with.
If you are a reasonably healthy person and you eat a well-balanced, healthy diet full of whole grains, lean protein, and a wide variety of fruits and vegetables, there really is no reason to take vitamin/mineral supplements.
Winter squash is called such due to the fact that it is harvested later on in the year, into the fall, when the skins are thick and hard – as is the flesh. Winter squash does not make for good raw eating. It is, however, very flavorful when cooked – much more so than the summer varieties. The seeds are an excellent source of protein and quite delicious when toasted with a few choice seasonings.
If you’ve ever looked at that mysterious, shiny, dark purple vegetable in the produce section at the grocery store and wondered what in the world you would do with it, you’re not alone. The name alone is off-putting. Eggplant. I prefer the French word for it: aubergine. But, for the sake of continuity, I will continue to refer to it as eggplant here.
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