Tag Archives: High-Fiber

Weekend Banana Bread Oatmeal

Photo by saltsole.com Serves 2 Author Notes We love starting our weekends with this delicious Banana Bread Oatmeal. It brings a nice feeling of warm comfort on those cold mornings in the Fall and Winter. Our top 3 reasons we love cooking with oats… – plant based source of iron – plant based source of

Vegetarian nachos

Red beans and mushrooms, oh my! This delicious vegetarian nachos recipe is loaded with red beans, mushrooms, corn and capsicum for a fully-loaded and delicious feed. Looking for more nachos recipes or more vegetarian Mexican recipes? Ingredients 1 tablespoon olive oil 1 medium brown onion (150g), chopped finely 1 medium red capsicum (bell pepper) (200g)

Classic Cookbooks: Chana Dal with Lamb Recipe

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Catalan Sauteed Polenta & Butter Beans

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant

Eggplant Shepherd’s Pie

The wonder of cooking is that it can turn a pile of vegetables into something rich, satisfying and delicious. Updated on September 04, 2022 Photo: Caitlin Bensel In this dish, eggplant stands in for traditional beef in this hearty, vegetarian version of the comfort food classic. The filling is composed of eggplant, pearl onions, and

Cajun Sweet Potato Rigatoni With Kale

Photo by Food Stylist and Author Shanika Graham-White of Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm Prep time 10 minutes Cook time 20 minutes Serves 4 Author Notes This sweet potato pasta is the perfect way to enjoy a plate of creamy pasta, but without the dairy and cheese. This

Baked Koshary

Serves 3-4 Author Notes This was one of the first few dishes that I taught in my early days of teaching vegetarian cooking, so there is a nostalgic element to it. I also had the privilege of eating it in Egypt where it is a very popular street food. Traditionally it is a stove top