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Beet Recipes Even a Beet Hater Can Love

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Spicy Quinoa, Cucumber and Tomato Salad

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thai red/green curry

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here are some great vegetarian recipes on the site, and we are adding to them all the time. Some of the favourites include aubergine parmigiana, or this apple and walnut risotto.

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Miso French Onion Soup
Yield 4 servings
Time 1 hour

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Vegan French Toast

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The Best Breakfast Scramble Ever!

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diner's journal vegetarian cooking from nytimes

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Healthy Eggplant Parm

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Mushroom and Poblano Tacos

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Speaking of disguises, here is a disguise for quinoa that you will find very hard to detect.  Uthappam is traditionally made of ground rice and lentils made into a fermented batter, it looks like somewhat like a large pancake, only a savory version and can be topped with different vegetables.I made this version of uthappam with quinoa, brown rice, flax seeds and cooked brown rice.The final result was an uthappam that was soft and delicious and the quinoa was completely disguised and could not be detected at all.

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quinoa risotto with mushrooms

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DAL MAKHANI
CREAMY BLACK LENTILS

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cooking dal mkhni

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bbq tempeh

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INGREDIENTS
1 cup dried cannellini beans
2 tablespoons unsalted butter
2 tablespoons olive oil, plus extra for drizzling
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, peeled and minced
1 small russet potato, medium dice
2 medium celery stalks, halved lengthwise and thinly sliced
1 medium carrot, peeled, halved lengthwise, and thinly sliced
1 medium bay leaf
1 (14.5-ounce) can diced tomatoes with juices
6 ounces green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1/2 cup frozen peas
4 cups (1 quart) low-sodium chicken broth
3/4 cup ditalini, tubettini, or other small pasta
1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
Grated Parmesan or pecorino cheese, for garnish
INSTRUCTIONS
Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of bean-cooking liquid. Drain beans and reserve.
Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic, and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf, and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits on the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
Add 1/2 of the green beans, 1/2 of the zucchini, 1/2 of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and 1/2 of the parsley, and simmer until pasta is al dente, about 10 to 15 minutes.
Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, plac

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