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
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
Eggplant Manicotti with Tofu Ricotta
So this recipe is pretty much the amazing hippie love child of eggplant Parmesan and stuffed canneloni. This uses my delicious tofu ricotta cheese recipe. This tofu ricotta is amazing in stuffed shells, regular manicotti noodles or on baked ziti or spaghetti. If you love fresh basil and garlic, which are components in a lot … Continue reading Eggplant Manicotti with Tofu Ricotta
South of the Border Sandwich with Cilantro Lime Chili Pepper Hummus
I really love hummus, first of all. Garbanzo beans are a great source of vegetarian protein. I was hungry, needed to buy groceries, but proceeded to open the fridge. Hmm, bread. Hmm, fresh spinach. Do I see a sandwich in my future? What will I put on it? I look in the pantry...hmm garbanzo beans? My … Continue reading South of the Border Sandwich with Cilantro Lime Chili Pepper Hummus
Veggie Diva's Kitchen 