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Vegans don't eat any animal produce, including dairy and eggs.

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The Scrambled Musings Of Robort, the Robot Dog

Robort doesn't always know what he's talking about, but he sure does have a lot to say about food. If you're not also a robot, dog, or robot dog, it's best to just ignore what Robort says and skip to the recipe

The Complete Guide to Potato and Egg Salad, Volume Eating and Filling Your Stomach for Maximum Weight Loss Effectiveness

The Three Reasons Potato & Egg Salad is a Great Weight Loss Meal

There are a number of reasons why the combination of potato and egg salad is a great weight loss meal.

First, potatoes are an excellent source of potassium, which helps regulate your blood pressure. Potassium also aids in muscle growth and helps keep your brain healthy.

Second, eggs contain high-quality protein that will help you stay full for longer periods of time. Protein also aids in muscle growth and builds strong bones. Third, this dish is high in fiber which can help you stay fuller for longer periods than other foods. Fiber also boosts your metabolism.

How to Eat More Protein and Reduce Volume Eating

Exercise and a diet high in protein can make a big difference to your weight. Eating a diet high in protein will help you feel more full, which will lower the likelihood of over-eating.

In this section, we talk about how to eat more protein and reduce volume eating. In order to eat more protein, you need to focus on meat and fish as well as pulses, eggs and dairy. And if you want to reduce volume eating, try adding lettuce leaves or cabbage leaves at the bottom of your plate so that you feel full on less food!

The Benefits of Potato and Egg Salads for Dieters

The benefits that come with eating a potato and egg salad for a dieter is that the dishes are rich in vitamins and minerals. They are also relatively low in calories and easy to prepare.

Potato and egg salads are a great choice for people on a diet because they contain many nutrients, such as vitamin A, potassium, copper, iron, vitamin B6, vitamin C, fiber among others.

Another benefit of eating this dish is that it can be prepared quickly without much fuss. It also does not take up much space in the fridge because it can be stored for days without going bad.

A Delicious Side Dish That's Light And Nutritious

In this article, I will be discussing three main points: the importance of eating a side dish with a meal, the benefits of eating a side dish, and my favorite kind of side dish.

The importance of eating a side dish with a meal

Side dishes are commonly eaten alongside other food. They can be eaten either before or after the main course. They are usually smaller portions than the main course and they complement the other food in some way. Side dishes can help to make up for any nutritional deficiencies in our diets. For example, if you want to eat rice but you know that it is not very nutritious (or you want to reduce your carbohydrate intake), then you should eat some peas, carrots or green beans with it; these vegetables provide vitamins and minerals that aren't found in

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The Scrambled Musings Of Robort, the Robot Dog Robort doesn't always know what he's talking about, but he sure does have a lot to say about food.

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It's freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It's my favorite, and leftovers taste even better the next day.

This chili is perfect for watching football games with a crowd, since it's a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.

I originally published this recipe four years ago. Since then, it's become your favorite chili recipe as well (four-hundred reviews and counting).

I've cheered when you've told me that it won your chili competition, and love hearing that it's become a staple recipe in your kitchen. Hooray!

How to Make the Best Vegetarian Chili

While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.

I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft.

Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That's a little trick that I learned from my lentil soup, which is another cozy option for cold days.

Finishing off the chili with a little splash of sherry vinegar (or lime juice) and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.

Watch how to make vegetarian chili

Chili Toppings

This chili is dairy free and vegan as written. You can keep it that way be choosing vegan toppings like sliced avocado and tortilla chips.

Grated cheddar cheese

Sour cream or crème fraîche

Sliced or diced avocado

Tortilla chips (crumbled if desired)

Additional cilantro

Lime wedges

Leftover Chili?

This chili makes great leftovers that keep well for four days in the refrigerator. Reheat your chili in a bowl and it's good to go.

You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?
Here's a full list of options:
Please let me know how this chili turns out for you in the comments! I always love to hear from you.

Stay warm out there, and if you love this hearty soup, be sure to check out the hearty soup recipes in my cookbook.

Print

Homemade Vegetarian Chili

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&rtrif; Categories &rtrif; Ingredients budget friendly, bell peppers, black beans, carrots, celery, chilis, pinto beans dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, main dishes, nut free, pack for lunch, recipes, soups and stews, soy free, Super Bowl, vegan, winter

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This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. Gluten free and easily vegan.

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Vegan Burrito Bowl (Better than Chipotle!)

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Chipotle’s vegan burrito bowl but supercharged with fresh flavor. Epic layers of sofritas, black beans, fajita veggies, corn salsa, and guac!

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I like to make this recipe when I've had a couple of days of unhealthy eating because the bright, citrus flavours make it feel really healthy. The pesto is made with rocket, parsley and lemon, with a little vegetarian parmesan. I like to serve it up with pea shoots and arugula to give it an extra burst of green goodness.

And this recipes doesn't just taste healthy, it really is good for you; it contains around half of your daily protein and fibre, whilst still being low in fat. Not bad for a quick meal that you can throw together in under 30 minutes

I used fusili pasta in this recipe but you can use whatever pasta you like best (or have tucked away in your cupboards). You can also make a couple of batches of this recipe, as it will keep in the refrigerator for a couple of days, meaning you'll have healthy lunches all sorted for the first half of the week.

Ingredients

600g fusili pasta

4 garlic cloves

150g rocket

20g parsley

4 tbsp olive oil

zest and juice of 1 lemon

20g vegetarian Parmesan , grated

2 x 200g tins of tuna

pinch of black pepper

50g peashoots

Method

1. Begin by cooking the pasta until al dente. Check the instructions on the packets for exactly how long this should be, but it's usually around 8-10 minutes.

2. Drain the pasta and keep half a cup of the water from your pasta pan for later.

3. In a food processor, throw in around 3/4 of the rocket, the parsley, olive oil, garlic cloves, lemon zest and juice, half of the grated Parmesan and the black pepper. You may need to add these ingredients a little at a time if your food processor is fairly small. Whizz the ingredients together until you have a sexy looking pesto. Don't worry if it's looking a little thick, the water from your pasta will sort this out later!

4. Put a large saucepan on a low heat and add in the pesto and tuna, followed by the pasta. Mix it all together until the pasta has been completely covered by the pesto. You may want to add in a little of the pasta water at this stage to loosen the pesto slightly. Then remove from the heat. Add in the pea shoots, the last bit of rocket and serve with a little grated Parmesan on top!

https://pescetarian.kitchen/tuna-pesto-pasta/

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Tuna and Pesto Pasta Recipe from Pescetarian.Kitchen

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I like to make this recipe when I've had a couple of days of unhealthy eating because the bright, citrus flavours make it feel really healthy. The pesto is made with rocket, parsley and lemon, with a little vegetarian parmesan. I like to serve it up with pea shoots and arugula to give it an extra burst of green goodness.

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Ovo-vegetarians don't eat any animal products like meat or dairy, but they do eat eggs

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Lacto-Vegetarians don't eat any animal products like red meat or eggs, but they do eat and drink dairy products

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Ovo-Lacto Vegetarians don't eat any animal meats, but they can eat any dairy products like cheese and milk, and they can eat eggs.

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Pescatarians, like vegans, don't eat products made from animals, but they can eat fish and different types of seafood.

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This Vegan Green Goddess Grilled Cheese is an stacked with layers of vegan cheese, pesto, avocado, greens, pickled jalapeños, and sprouts.

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Ditch the greasy bar food and make this Vegan Buffalo Cauliflower! They’re battered, baked, & then doused in a delicious spicy buffalo sauce.

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The Scrambled Musings Of Robort, the Robot Dog

Robort doesn't always know what he's talking about, but he sure does have a lot to say about food. If you're not also a robot, dog, or robot dog, it's best to just ignore what Robort says and skip to the recipe

The vegan-friendly and deceptively simple vegetarian spicy miso ramen broth is an easy weeknight meal packed full of flavor. It's a perfect combination of garlic, ginger, chili paste, and miso that comes together to create a rich and creamy broth. This vegetarian ramen broth can be customized with your favorite Noodles or can be served plain with a variety of greens and veggies such as broccoli and mushrooms. Not only is this soup delicious - it's also incredibly easy to make, making it the perfect option for busy weeknights!

Vegetarian Spicy Miso Ramen broth is a delicious and healthy vegan-friendly alternative to traditionally fish-based ramen broths. It's a combination of miso paste, Japanese chili paste, and sesame oil, blended together to create a complex yet flavorful broth. This easy weeknight meal requires minimal prep time but packs big flavor. Not only is it perfect for vegetarians, but it makes an excellent addition to any menu for vegans and meat eaters alike! With just a few simple ingredients and steps, you can make your own flavorful spicy miso ramen broth at home.

The Secret Ingredient for the Perfectly Balanced and Creamy Vegetarian Spicy Miso Ramen Broth

Are you looking for a vegetarian ramen broth recipe that has just the right mix of flavors, textures and spiciness?

The secret ingredient to making miso ramen broth is miso paste.

With this base, you can customize it to your own preferred level of spice and make a flavorful Soup that will tantalize your taste buds. So let's get started on this delicious dish - everything you need to know about making the perfectly balanced and creamy vegetarian spicy miso ramen broth is below!

This vegan ramen broth recipe uses miso paste as its base, providing a rich and flavorful broth that is both creamy and spicy. With just the right amount of heat, this flavorful miso-based broth is sure to be an instant hit with your family and friends. So what are you waiting for? Grab your ingredients and let's get cooking!

Easy Weeknight Creamy Spicy Miso Ramen Broth: A Delicious Solution for Busy Weeknights

Ramen is a traditional Japanese noodle soup dish that has become increasingly popular worldwide in recent years. With its rich, flavorful broth and tender Noodles, ramen is a comforting and satisfying meal that can be enjoyed any time of year. However, many people shy away from making ramen at home because they think it's too time-consuming or difficult. Fortunately, with a few shortcuts and some pre-made ingredients, you can create a delicious and easy weeknight ramen that will satisfy your cravings without taking up too much time.

Traditional Ramen Ingredients

Before we dive into the easy weeknight version of ramen, it's important to understand the ingredients that make up this classic dish. At its core, ramen consists of four Main components: the broth, the noodles, the toppings, and the seasoning. Each of these elements can be customized and varied to create different variations of the dish.

Broth

The broth is the heart and soul of any good ramen. Traditionally, it's made by simmering pork bones, chicken bones, or a combination of both with vegetables and aromatics for several hours to create a rich, flavorful broth. Other types of broth, such as miso or vegetarian, are also popular. The broth can be seasoned with soy sauce, salt, or other seasonings to taste.

Noodles

The noodles are another key component of ramen. They're typically made from wheat flour, water, and kansui (a type of alkaline water that gives the noodles their characteristic texture and color). ramen noodles come in a variety of shapes and sizes, ranging from thin and curly to thick and straight.

Toppings

Ramen toppings are as varied as the cooks who make them. Some popular toppings include sliced pork belly, soft-boiled eggs, green onions, nori (dried seaweed), and bamboo shoots. Vegetables like mushrooms, corn, and spinach are also common.

Seasoning

The seasoning for ramen can vary depending on the type of broth used. soy sauce, mirin (a sweet rice wine), and sake are commonly used to season pork-based broths, while

Miso paste is used to season miso-based broths.

Other seasonings, such as Chili Oil, garlic, and ginger, can also be added to enhance the flavor.

Easy Weeknight Ramen: A Shortcut Solution

While making ramen from scratch can be a labor-intensive process, there are several shortcuts you can take to make the dish more manageable on a weeknight. For example, you can use pre-made broth or noodles, or you can make a simplified version of the broth using chicken or vegetable stock as a base.

One option for easy weeknight ramen is a creamy spicy miso ramen broth. This dish offers a twist on traditional ramen, featuring a creamy, slightly thickened broth that is flavored with miso paste and chili oil for a spicy kick. The broth can be made quickly by mixing miso paste, chili oil, soy Sauce, grated ginger, minced garlic, and heavy cream into a pot of chicken or vegetable stock. The creamy, umami flavor of the broth pairs perfectly with pre-cooked ramen noodles and toppings of your choice, such as sliced pork, green onions, and nori.

In conclusion, while traditional ramen preparation may seem daunting, there are numerous ways to simplify the process for a busy weeknight. By using pre-made ingredients and time-saving techniques, you can create a delicious, comforting bowl of ramen that is easy to prepare and satisfies your cravings.

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Easy Weeknight Creamy Spicy Miso Ramen Broth

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This easy make ahead miso ramen base makes a great weeknight treat. The soup base is quick and easy, use whatever toppings you have on hand!

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Last Wednesday, I drove straight from hot yoga, sweaty and all, to girls' night. My girls love me, so they didn't complain. Lately, girls' night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway.

Margaret poured us each a drink and we sat down around her dining table, which she had decked out with an impressive assortment of appetizers. Hummus, crackers, chocolate-covered almonds and a cheese plate were in attendance, and my offering of candied nuts fit right in.

We celebrated good news together and I showed Tessa how to use the puppy dog Snapchat filter. In between the laughs, I remembered how fun sharing food with loved ones can be. It fills in the pauses between conversations as we pass food around the table and comment on it.

I've been so caught up in the nitty-gritty cookbook details and making sure everything is just right that I've almost forgotten the point of it all.

I'm so determined to get the recipes just right because I want them to turn out beautifully in your kitchens, with minimal stress along the way. I want you to be able to trust my recipes and relax with your family and friends, or have a fun evening making yourself nourishing food to last through the work week. That's the whole point, and sometimes it escapes me during late nights. At girls' night, I fell in love with food again.

Which brings me to my partners at Frontier Co-op and their #cookwithpurpose campaign. I'm continuing to share how I cook with purpose. This time, it's by making recipes that you can share with your family and friends.

Vegetable Enchilada Notes

These enchiladas are a casual, hearty entree that will be met with delight as you pass it around the table. When the dust settles from the cookbook, I'm going to invite friends over for an enchilada party.

These enchiladas are somewhat similar to the spinach artichoke enchiladas you all have enjoyed so much, but with no artichoke and half as much beans. I covered them with my go-to homemade enchilada sauce, of course. They're just cheesy enough, with a filling of sautéed bell pepper, broccoli, onion, spinach, black beans and some warming spices.

This recipe isn't the quickest option around, but it is totally worth the effort. If you love it, be sure to check out the roasted sweet potato enchiladas in my cookbook (it's out now!).

Watch How to Make Vegetarian Enchiladas

Please let me know how these veggie enchiladas turn out for you in the comments! I'm always so eager to hear from you.

Craving more hearty, veggie-packed main dishes? Here are a few of my favorites:

Veggie Black Bean Enchiladas

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Ingredients

2 cups homemade enchilada sauce

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

1 red bell pepper, chopped

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

1 teaspoon Frontier Co-op Ground Cumin

¼ teaspoon Frontier Co-op Ground Cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded Monterey Jack cheese, divided

½ teaspoon salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8" in diameter)

Handful of chopped cilantro, for garnishing

Instructions

1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.

2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don't have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

3. Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.

4. Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.

5. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.

6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.

7. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.

8. Remove from oven and let the enchiladas rest for 10 minutes (they're super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.

Notes

Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.
Make it gluten free: Substitute certified gluten-free "flour" tortillas, or use corn tortillas (they're smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, you'll need to gently warm them before you try to roll them up, or they might break.
Serving suggestions: These enchiladas are great with a green side salad or my healthy slaw!
Storage suggestions: I just covered my enchiladas with plastic wrap and reheat enchiladas as necessary. If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned.

▸ Nutrition Information
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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Last Wednesday, I drove straight from hot yoga, sweaty and all, to girls' night. My girls love me, so they didn't complain. Lately, girls' night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway.

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This lasagna recipe is for my friend Scott. A few months ago, he wanted to cook dinner for his wife, Sara, and came here to look for a lasagna recipe. I had nothing to offer him! Sorry, Scott.

I'm making up for it with this spinach artichoke lasagna, which was originally intended to be a spinach mushroom lasagna, but the mushrooms weren't quite right. Artichokes were meant for this lasagna.

I honestly hadn't attempted lasagna in four years, after one bad veggie lasagna experience that happened soon after I started this blog. I remember thinking that I had put a lot of effort into that lasagna for such lackluster results and swore off cooking lasagna indefinitely.

That was before I had discovered no-boil lasagna noodles. It was also before I learned that photographing a recipe under my artificial overhead kitchen lights is a very bad idea. It was a long time ago and I'm happy to report that I have finally conquered the art of the lasagna.

This is one freshly flavored, not-too-heavy, nearly healthy spinach lasagna. I love it so much that I could hardly resist eating leftover lasagna for breakfast.

I hoped that this lasagna could be a quick weeknight meal, but it's a little more involved than I had initially planned. You will, however, save a step if you use DeLallo Foods' no-cook whole wheat lasagna noodles like I did. (I partnered with DeLallo this year because they make the best whole wheat pasta and their lasagna noodles are no exception!)

I tried using jarred sauce in my first lasagna, but I used too much and my lasagna, while delicious, was a little too soupy and too salty. I found the perfect solution with a simple, no-cook, diced tomato, basil and garlic sauce.

If you are in a pinch for time, though, I think you could substitute store-bought sauce for the homemade sauce below now that I got the quantity right. I think you could also get by with frozen spinach instead of fresh, but that fresh spinach flavor really plays nicely with the fresh-tasting tomato sauce. If you aren't that into artichokes or can't find any, you can skip them altogether for a classic and delicious spinach lasagna recipe.

The recipe below makes heavy use of a food processor, but if you don't have one, you could probably get by with a blender. If you don't have a blender, buy crushed tomatoes instead of diced, skip the blended cottage cheese step and chop the spinach mixture after it's done cooking.

That's right, I used cottage cheese in this recipe instead of the classic ricotta. It's a little trick I learned from America's Test Kitchen (they are full of tricks!). Cottage cheese has a better flavor and texture than ricotta when it comes to lasagna. I am not a fan of cottage cheese on its own, but it's perfect in this recipe!

Print

Spinach Artichoke Lasagna

Scale 1x 2x 3x

▸ Nutrition Information

Disclaimer: This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

&rtrif; Categories &rtrif; Ingredients egg free, artichokes, basil, pasta, spinach fall, favorites, Italian, main dishes, nut free, pack for lunch, recipes, spring, winter

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This lasagna recipe is for my friend Scott. A few months ago, he wanted to cook dinner for his wife, Sara, and came here to look for a lasagna recipe. I had nothing to offer him! Sorry, Scott.

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Tons of protein and flavour in this vegan rigatoni and chickpea salad. Pan fried chickpeas with vegetables and tender rigatoni blanketed in a zingy, dairy-free creamy dressing. Wonderful for summer outings or lunch any day. I've kept this one simple with only some tomatoes and red onion, but this salad works wonderfully with other vegetables as well.

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Vegetarian (lacto-ovo) Sweet Potato Taquitos Recipe - Food.com

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posted in response to a request. filling is almost the same as the one for my vegetarian chile rellenos, though a bit milder because the spices don't have to compete with the biting heat of the serrano or anaheim chiles.

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Baked Tilapia with Parmesan Crust Recipe from Pescetarian.Kitchen

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Tilapia was a fish that I discovered in the U.S. It's is a fairly lean and firm fish which has a great earthy taste, making it perfect for people who don't like their fish too "fishy" tasting. Tilapia fillets are usually very large and quite inexpensive so they're great when you don't want to spend a fortune on seafood.

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Curried Masala King Shrimp with Coconut Rice Recipe from Pescetarian.Kitchen

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Get the full recipe here for our Curried Masala King Shrimp with Coconut Rice. Not only that but you’ll get the full nutritional information breakdown.