#vegetarianrecipes — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #vegetarianrecipes, aggregated by home.social.
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20 Great Italian Appetizers – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who co…
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanAppetizers #DairyFree #easy #glutenfreerecipes #Italian #Mediterranean #mediterraneanappetizers #plantbased #roundup #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ -
20 Great Italian Appetizers – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who co…
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanAppetizers #DairyFree #easy #glutenfreerecipes #Italian #Mediterranean #mediterraneanappetizers #plantbased #roundup #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ -
20 Great Italian Appetizers – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website i…
#dining #cooking #diet #food #MediterraneanAppetizers #DairyFree #easy #glutenfreerecipes #Italian #Mediterranean #mediterraneanappetizers #plantbased #roundup #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ -
20 Great Italian Appetizers – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website i…
#dining #cooking #diet #food #MediterraneanAppetizers #DairyFree #easy #glutenfreerecipes #Italian #Mediterranean #mediterraneanappetizers #plantbased #roundup #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ -
20 Great Italian Appetizers – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website i…
#dining #cooking #diet #food #MediterraneanAppetizers #DairyFree #easy #glutenfreerecipes #Italian #Mediterranean #mediterraneanappetizers #plantbased #roundup #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ -
20 Great Italian Appetizers – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website i…
#dining #cooking #diet #food #MediterraneanAppetizers #DairyFree #easy #glutenfreerecipes #Italian #Mediterranean #mediterraneanappetizers #plantbased #roundup #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ -
20 Great Italian Appetizers – A Couple Cooks https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ #DairyFree #easy #GlutenFreeRecipes #Italian #Mediterranean #MediterraneanAppetizers #PlantBased #roundup #VeganRecipes #VegetarianRecipes
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20 Great Italian Appetizers – A Couple Cooks https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ #DairyFree #easy #GlutenFreeRecipes #Italian #Mediterranean #MediterraneanAppetizers #PlantBased #roundup #VeganRecipes #VegetarianRecipes
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20 Great Italian Appetizers – A Couple Cooks https://www.diningandcooking.com/2639132/20-great-italian-appetizers-a-couple-cooks/ #DairyFree #easy #GlutenFreeRecipes #Italian #Mediterranean #MediterraneanAppetizers #PlantBased #roundup #VeganRecipes #VegetarianRecipes
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#UMaineCooperativeExtension - 6 Fast Recipes for That Can of #Beans in Your Pantry
by Alex Gayton, January 8, 2026
"Many of us have had it happen—you buy a can of beans that you think you will use eventually, but alas, it has been in the pantry for months. It’s easy for me to say use your can of beans to make your own hummus, but something tells me that if you have a can of beans not used, this will be too much effort compared to buying a store-bought hummus – confession, I hardly ever make homemade hummus, it’s just too much work for me. Here are 6 quick, low-effort recipes you can make with those pantry beans right now."
#SolarPunkSunday #RecipesOnABudget #CannedBeans #FoodSecurity #FoodWaste #LowEffortRecipes #ChickpeaPotPie #Recipes #BlackBeas #BlackBeanBrownies #BlackBeanBurgers #VegetarianChili #VegetarianRecipes #CannedFood
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Most viewed videos on our PeerTube channel in March 2026.
Top 6 (shared 5th position): Boiled potatoes with a chicken-like sauce
Still hilarious 3 views.
https://makertube.net/w/tQgkXwsANFnMmGq5c9onFH
#vegetarian #vegetarianrecipes #almostvegan -
Trying this recipe out. I found some adorable little rutabagas at the local farmstand, along with some beets and carrots! Roasting them all in the oven with olive oil, salt and pepper. I'll try the apple cider vinegar and parsley on the rutabaga. I usually have beets plain, and the carrots with balsamic vinegar -- but I'm sure they would all be good with apple cider vinegar drizzled on them! (I love picked beets.)
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-rutabaga-recipe-2104064
#VeganRecipes #VegetarianRecipes #EatYourVeggies #RootVeggies #SolarPunkSunday #Farmstand #EatLocal
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Trying this recipe out. I found some adorable little rutabagas at the local farmstand, along with some beets and carrots! Roasting them all in the oven with olive oil, salt and pepper. I'll try the apple cider vinegar and parsley on the rutabaga. I usually have beets plain, and the carrots with balsamic vinegar -- but I'm sure they would all be good with apple cider vinegar drizzled on them! (I love picked beets.)
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-rutabaga-recipe-2104064
#VeganRecipes #VegetarianRecipes #EatYourVeggies #RootVeggies #SolarPunkSunday #Farmstand #EatLocal
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Trying this recipe out. I found some adorable little rutabagas at the local farmstand, along with some beets and carrots! Roasting them all in the oven with olive oil, salt and pepper. I'll try the apple cider vinegar and parsley on the rutabaga. I usually have beets plain, and the carrots with balsamic vinegar -- but I'm sure they would all be good with apple cider vinegar drizzled on them! (I love picked beets.)
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-rutabaga-recipe-2104064
#VeganRecipes #VegetarianRecipes #EatYourVeggies #RootVeggies #SolarPunkSunday #Farmstand #EatLocal
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Trying this recipe out. I found some adorable little rutabagas at the local farmstand, along with some beets and carrots! Roasting them all in the oven with olive oil, salt and pepper. I'll try the apple cider vinegar and parsley on the rutabaga. I usually have beets plain, and the carrots with balsamic vinegar -- but I'm sure they would all be good with apple cider vinegar drizzled on them! (I love picked beets.)
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-rutabaga-recipe-2104064
#VeganRecipes #VegetarianRecipes #EatYourVeggies #RootVeggies #SolarPunkSunday #Farmstand #EatLocal
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Trying this recipe out. I found some adorable little rutabagas at the local farmstand, along with some beets and carrots! Roasting them all in the oven with olive oil, salt and pepper. I'll try the apple cider vinegar and parsley on the rutabaga. I usually have beets plain, and the carrots with balsamic vinegar -- but I'm sure they would all be good with apple cider vinegar drizzled on them! (I love picked beets.)
https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-rutabaga-recipe-2104064
#VeganRecipes #VegetarianRecipes #EatYourVeggies #RootVeggies #SolarPunkSunday #Farmstand #EatLocal
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Turn pantry staples into a crispy, cheesy dinner that tastes anything but basic 🤤🌿🧀 #PantryMeals #EasyDinnerFix #VegetarianRecipes #SimpleCooking #RecipesForRealLife #DizzyBusyAndHungry
Posted into drool worthy recipes @drool-worthy-recipes-MotherhoodLife
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Turn pantry staples into a crispy, cheesy dinner that tastes anything but basic 🤤🌿🧀 #PantryMeals #EasyDinnerFix #VegetarianRecipes #SimpleCooking #RecipesForRealLife #DizzyBusyAndHungry
Posted into drool worthy recipes @drool-worthy-recipes-MotherhoodLife
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I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.
Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole
"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.
I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."
Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood -
I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.
Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole
"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.
I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."
Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood -
I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.
Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole
"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.
I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."
Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood -
I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.
Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole
"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.
I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."
Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood -
I make something similar. Roasting the veggies brings out the flavor! Not sure about the sweet potato though. Carrots, would be good.
Vegetable #PastaBake: A Gluten Free Protein Packed #Vegetarian #Casserole
"To create this vegetable pasta bake, I wanted to choose a variety of colors for our veggies. I also wanted to stick with vegetables I knew my kids would eat.
I decided to use a sweet potato, a zucchini, and a couple of sweet peppers (red and yellow). I also included a few mushrooms, half of a red onion, and some whole garlic cloves."
Full recipe:
https://eatingrichly.com/vegetable-pasta-bake/#SolarPunkSunday #VegetarianRecipes
#Recipes #PastaRecipes
#EatYourVeggies #ComfortFood -
This week's HighFiber blog post: #knitting 🧶 #vegetarianrecipes zwergpudelfrau.blogspot.com/2026/02/enco...
Encounters -
There’s a reason everyone’s talking about mushroom and lentil bobotie 🍄🥘!
Comfort food meets plant-based goodness in this reinvented South African classic.
Read the full recipe here:https://zurl.co/jORKZ#BabyYumYum #BYY #PlantBasedBobotie #ComfortFood #VegetarianRecipes #SouthAfricanCuisine #WholesomeMeals
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnishInstructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cupsUse this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to tastePut all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
13 Set-It-and-Forget-It Vegetarian Slow Cooker Recipes
Cozy, hands-off meals with big plant-based comfort 🌱🍲
#vegetarianrecipes #slowcookermeals #easycooking #recipes
https://www.binkysculinarycarnival.com/13-set-it-and-forget-it-vegetarian-slow-cooker-recipes/
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16 Healthy Vegetarian Slow Cooker Meals Everyone Will Love
Set it, forget it, enjoy it 🌱🍲
#vegetarianrecipes #slowcookermeals #healthycomfort #recipes
https://www.binkysculinarycarnival.com/16-healthy-vegetarian-slow-cooker-meals-everyone-will-love/
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Ultimate Salads Guide – A Couple Cooks
Alex & Sonja Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We found…
#dining #cooking #diet #food #mediterranean #MediterraneanDiet #MediterraneanFood #MediterraneanSalads #DairyFree #easy #glutenfreerecipes #Healthy #Mediterranean #Mediterraneansalads #plantbased #Salad #VeganRecipes #vegetarianrecipes
https://www.diningandcooking.com/2456315/ultimate-salads-guide-a-couple-cooks/ -
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
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Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
-
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
-
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
-
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to tasteIn a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
-
Top 10 St Germain Drinks (Elderflower Cocktails) – A Couple Cooks https://www.diningandcooking.com/2424843/top-10-st-germain-drinks-elderflower-cocktails-a-couple-cooks/ #alcohol #cocktail #DairyFree #drink #entertaining #francais #france #French #FrenchFoodRecipes #FrenchRecipes #GlutenFreeRecipes #Lime #party #PlantBased #Recipes #StGermain #VeganRecipes #VegetarianRecipes
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🥗 16 Simple Vegetarian Plates You Will Want to Make Again
Fresh, nourishing, and full of flavor — vegetarian meals that truly satisfy.
#recipe #recipes #vegetarianrecipes #healthyfood #tasty #yum #easyrecipes #foodie #homecooking 🥗
https://www.binkysculinarycarnival.com/16-vegetarian-meals-to-keep-you-comfort/
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🌿 16 Cauliflower Recipes That Even Picky Eaters Will Love
Roasted, creamy, crispy — cauliflower proves it can do it all.
#recipe #cauliflower #vegetarianrecipes #healthyfood #yum #easyrecipes #foodie #delicious #plantbased #mealideas 🌿
https://www.binkysculinarycarnival.com/16-cauliflower-recipes-that-even-picky-eaters-will-love/
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🍆 2. Discover the Joy of Plant-Based Meals
Bored of the same old dinners? 🥕 The Vegetarian Life 🍆 helps you add colour, flavour, and vitality to every plate! 🍛 Explore recipes, tips, and insights to make vegetarian cooking exciting again. Perfect for beginners and long-time herbivores alike! 🌿
👉 https://meganpublishingservices.com/book/vegetarian-life/
#VegetarianRecipes #HealthyEating #PlantPower #SustainableLiving #health #books -
Let your slow cooker do the work! 🥘
Easy, hearty vegetarian meals that cook themselves.#SlowCookerRecipes #VegetarianRecipes #CrockpotMeals #SetItAndForgetIt #HealthyEating #PlantBased #ComfortFood #EasyCooking #HomeCooking #FlipboardFood #MealPrep #FoodInspiration
https://www.binkysculinarycarnival.com/these-vegetarian-recipes-are-set-it-and-forget-it/
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#VegetarianRecipes #SlowCookerRecipes #ComfortFood #PlantBasedCooking #CrockpotMeals #EasyCooking #FoodieLife #SetItAndForgetIt #HomeCooking #HealthyEating #QuickAndEasy #CookingTips #DeliciousEats #RecipeIdeas #FlipboardFood #FoodInspiration #SimpleCooking #WeeknightDinner #EatMorePlants #LazyCooking #FoodBlog #WholesomeMeals #KitchenHacks #HealthyRecipes
Posted into Bees Haven @bees-haven-BinkysCulinaryC
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#VegetarianRecipes #SlowCookerRecipes #ComfortFood #PlantBasedCooking #CrockpotMeals #EasyCooking #FoodieLife #SetItAndForgetIt #HomeCooking #HealthyEating #QuickAndEasy #CookingTips #DeliciousEats #RecipeIdeas #FlipboardFood #FoodInspiration #SimpleCooking #WeeknightDinner #EatMorePlants #LazyCooking #FoodBlog #WholesomeMeals #KitchenHacks #HealthyRecipes
Posted into Bees Haven @bees-haven-BinkysCulinaryC
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#VegetarianRecipes #SlowCookerRecipes #ComfortFood #PlantBasedCooking #CrockpotMeals #EasyCooking #FoodieLife #SetItAndForgetIt #HomeCooking #HealthyEating #QuickAndEasy #CookingTips #DeliciousEats #RecipeIdeas #FlipboardFood #FoodInspiration #SimpleCooking #WeeknightDinner #EatMorePlants #LazyCooking #FoodBlog #WholesomeMeals #KitchenHacks #HealthyRecipes
Posted into Bees Haven @bees-haven-BinkysCulinaryC