Vegetarian dishes can be as simple as you need them to be. Try some of these delicious suggestions.
For breakfast:
– Fruit smoothie
– Oatmeal with dairy-free milk and fruit
– Cereal with dairy-free milk
– Bagel with peanut butter or dairyfree cream cheese
– Soy yogurt with fruit
– Pancakes with maple syrup and fresh berries
For lunch:
– Veggie burger and fries
– Sloppy joes made with meatless crumbles
– Hummus wrap with diced vegetables
– Vegetable soup with sourdough bread
– Pasta with marinara sauce and vegetarian meatballs
– Mock turkey sandwich and chips
For dinner:
– Grilled veggie and tofu fajitas
– Burritos with grilled vegetables and black beans or mealess crumbles
– Vegetable and tofu stir-fry over rice
– Veggie chili with orn bread
– Pizza with soy chese and meatless pepperoni
– Lentil soup with salad and garlic bread
Recipe: Candle 79’s Paella
This is a great dish for a nice weekend afternoon with your friends. Enjoy the rich flavors of this meatless adaptation of this Valencian dish of the east coast of Spain. This recipe serves 6.
Ingredients:
2 ears of fresh corn
1 1/4 teaspoons of olive oil
3 tablespoons of olive oil
1/2 pound of oyster mushrooms, stemmed and chopped Sea salt and freshly grounded pepper
1/2 cup of chopped white onion
2 cloves of garlic, thinly sliced
2 red bell peppers, stemmed, seeded, and chopped
1/2 green bell pepper, stemmed, seeded, and chopped
1 1/4 teaspoons of smoked paprika
1 cup of chopped cauliflower florets
1 cup of chopped tomatoes
3 to 4 cups of vegetable broth
2 cups of Arborio or Valencia rice
1 cup of meatless sausage, cut diagonally into 1-inch pieces
1/2 cup of chopped green onions, white and green parts Lemon wedges, for garnish
Directions:
1. Using tongs, hold the corn over a gas flame and cook it, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside.
2. Soak the saffron in 1 cup of hot water. Set aside.
3. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat and sauté mushrooms, adding salt and pepper to taste, for 5 minutes. Remove from heat, transfer to large bowl, and set aside.
4. Using the same pan, heat another tablespoon of olive oil. Add the onion, garlic, red and green bell peppers, and 1 teaspoon of smoked paprika and cook over medium heat until just tender for about 3 minutes. Add reserved corn, cauliflower, and tomatoes. Cook over medium heat, stirring occasionally, for about 5 minutes. Remove from heat and add to mushrooms.
5. Heat vegetable stock in a saucepan and let simmer. Heat the remaining tablespoon of olive oil over medium heat in large soup pot. Add rice and stir until well coated, for about 30 seconds. Add the reserved saffron water and cook, stirring, until it has absorbed it all. Rice should be tender, not mushy, and retain its bite.
6. To get the socarrat (caramelized crust on the rice), uncover pan and increase heat to high. Cook until rice crackles and smells toasty, being careful not to burn it. Add reserved vegetables and sausage, and stir. Cook over medium heat, scraping bottom of pot so rice doesn’t stick, for about 3 minutes.
7. Remove pan from heat and cover with a kitchen towl for 10 minutes. Taste and adjust seasoning, if necessary.
8. Sprinkle paella with remaining 1/4 teaspoon of smoked paprika and green onions. Garnish with lemon wedges and serve.
