February 07, 2017 by Contributor in Vegetarian
  • Comments Off on Omelette in a Mug

Omelette in a Mug

Friends, I have a new favorite way to cook eggs—in a mug, in a microwave. No kidding. For realz! Why??? Well first, it takes only a couple minutes to make, and clean-up is easy. Second, while so many microwave mug recipes result in a poor substitute for something properly cooked, a microwaved mug omelette

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February 06, 2017 by Contributor in Vegetarian
  • Comments Off on Moroccan-Spiced Sweet Potato and Chickpea Stew

Moroccan-Spiced Sweet Potato and Chickpea Stew

Print Photography Credit: Sabrina Modelle It doesn’t get much healthier than this vegan vegetable and chickpea stew! Humble veggies like carrot, sweet potato, and parsnips shine when paired with the intoxicating Moroccan seasoning known as ras el hanout. Have you ever tried this spice mix? The main components are cumin,

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January 31, 2017 by Contributor in Vegetarian
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How To Steam-Fry Vegetables

Need a quick side dish of vegetables to go with your meal? Try steam-frying them! Using this method, you quickly stir-fry vegetables to develop some color, and then steam them until tender. Steam-frying uses less oil than a regular stir-fry, but the vegetables still quickly cook through. The veggies also pick up a

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January 28, 2017 by Contributor in Vegetarian
  • Comments Off on Bloody Mary Smoothie

Bloody Mary Smoothie

Print Photography Credit: Erin Kunkel This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon. Have you ever tried making a

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January 25, 2017 by Contributor in Vegetarian
  • Comments Off on Arugula Salad with Beets and Goat Cheese

Arugula Salad with Beets and Goat Cheese

The amount of ingredients shown is just a guideline for two servings. The actual amounts depend on how much salad per serving you want. Ingredients Salad Ingredients: 2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces 2 handfuls

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January 18, 2017 by Contributor in Vegetarian
  • Comments Off on Farro, Mushroom, and Spinach Soup

Farro, Mushroom, and Spinach Soup

Print Photography Credit: Sally Vargas If you haven’t met farro yet, let me introduce you. Farro is an ancient grain with long-ago origins in western Asia. It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads. Italian cooks have

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