One food I used to eat all the time before I became more aware of nutritional values and health was the spinach and artichoke dip from TGI Fridays. Yes, good ol' Friday's. This spinach and artichoke hummus is excellent atop Portobello mushrooms, as in this recipe, as well as a great dip for pita or … Continue reading Creamy Spinach and Artichoke Hummus Stuffed Portobello Mushrooms
Category: Classic American
Hummus & Tabbouleh Pitas
What quick and easy lunch menu item is tasty, filling and meatless? Why, this quick little ditty I made up yesterday. Make a meal with vegan store-bought items in a snap, like these cute little pitas. 1 whole wheat pita bread 2 tbsp pre-made store-bought tabbouleh 2 tbsp hummus of choice (I chose roasted red … Continue reading Hummus & Tabbouleh Pitas
Tempeh Not-Meatloaf
I will admit, I loved meatloaf growing up. My mom always put onions in it and I loved to smother it in ketchup. Not much has changed, except for, well, the meat part. This is just as easy to make as conventional meatloaf. Dump ingredients in bowl, mix, fill up a pan and bake. Ingredients: … Continue reading Tempeh Not-Meatloaf
Vegetarian Jambalaya
Oh how I love thee, jambalaya! Your spicy, tomato-y goodness just gets me every time. Make a big pot of this and eat on it all week. It's especially comforting when it's cold outside; a few extra dollops hot sauce never hurt anyone ;) Ingredients: 1 1/2 cups brown rice 4 cups vegetable broth 3 … Continue reading Vegetarian Jambalaya
Cheesy Vegan Black Bean and Corn Stuffed Peppers
Feeling like a Mexican-inspired entree but not quite in the mood for a burrito? Try roasting bell pepper halves filled with organic corn and beans topped delicious, melty, vegan amazingness in a bag, Daiya cheese. Ingredients: 3 peppers of your choice (red, green, yellow or orange) 1 can organic black beans, rinsed and drained 1 … Continue reading Cheesy Vegan Black Bean and Corn Stuffed Peppers
Veggie Diva's Kitchen 