vegetarian – Page 5 – Drawn to Food

Red lentils with butternut squash soup: vegan

We love lentil soup and this is a nice fall variety with the butternut squash. Serve it with a teaspoon of vinegar and add salt as needed.

Mushroom vegetable miso soup with tofu: vegetarian

This soup is best served with soba noodles which adds 114 calories per cup of noodles. You can also serve with rice or rice noodles. Jacob likes it with a potato added.

Peanut butter cookies: vegetarian

I like my cookies a bit burnt so I leave them just a bit longer. They are so tasty when the are still warm. Depending on how generous you are with your cookie size, this can make about 15 to 25 cookies.

Grilled corn/peach and tomato/bean salad: vegan

Grilling the vegetables and fruit gives a great caramelized flavor to the salad. We enjoyed it when it was first made, but the second day it was even better as the flavors blended and the dressing absorbed into the fruit and vegetables.

Peanut butternut squash soup: vegan

Fresh ginger adds a nice heat to this soup. If you like it spicier, add red pepper flakes after you serve it. The potato adds a nice smoothness to the texture.

Baba ghanoush: vegan

This is an easy no oil recipe that we find delicious. It’s great served with pita bread, rice or a baked potato.

Chocolate hummus: vegetarian

Yummy. This is a tasty dessert and will satisfy your sweet tooth for sure. You can make it vegan by using almond or coconut milk.

String bean and apple sauté: vegan/vegetarian

The combination of the honey, lemon and apple give this dish a lot of flavor. Frozen string beans can be used as a substitute, but you would need to cook it long enough so the moisture evaporates and then the string beans can brown.

Portobello mushroom sandwich: vegan

We used ciabata rolls for this recipe which are high in calories. You can use any kind of roll or hamburger bun.

Hummus, barrata and fig jam: vegan and vegetarian

Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread and ginger in the fig jam.