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  • Meatless Monday: Burrito Bowl with Raspberry-Chipotle Salsa

    This week’s Meatless Monday recipe is another example of my current crush: vegan bowls. What attracted me to this one was the sweet potato-black bean combo that I always love. But what really set it apart was the tantalizing idea of raspberry-chipotle salsa. I had to try it. This is one of the most flavorful bowls I’ve made. It’s pretty simple too. I found the recipe at Connoisseurus Veg. All told, it took about 45 minutes from start to finish. The sliced avocado didn’t make it into the photo—oops!—but do add up to half an avocado to each bowl. Meatless...

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  • Meatless Monday: Burrito Bowl

    One of the most fun things about the new bowl craze is the opportunity for creative fun. As I was pondering what to make for dinner last evening, I decided to make a bowl out of stuff I already had in my pantry and fridge. As it turns out, I was able to make a bowl with a coherent theme: Mexican. I've read a few recipes for burrito bowls. The one I made last evening incorporated elements of some of these, but also included my own ideas. I wanted to include a veggies that aren’t typically a part of burrito bowls, so...

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  • Meatless Monday: Refreshing Watermelon-Arugula Salad

    Few things are as refreshing on a hot summer day as watermelon. A slice of juicy watermelon is just the right taste and texture for taking the edge off a sweltering afternoon. The reason might well be that watermelon is 92 percent water. But in addition, has significant amounts of  vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids. It’s also very low in sodium and calories. In July I attended an 18-day silent meditation retreat at Spirit Rock Meditation Center. In addition to the glorious 18 days of silence and meditation, the meals are always a treat...

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  • Meatless Monday: Quinoa Roasted Veggie Bowl

    Roasted veggies are just so good. They don’t take a whole lot of time to prepare and cook, and they’re really flavorful. Roasting seems to concentrate their flavors. I made this recipe for my partner and me. As much as I love roasted veggies, they don’t work all that well as leftovers. So I chopped enough veggies for four servings, using the measurements below. Then I tossed all the veggies together and roasted half of them the first day. This made plenty of veggies for both of us. The next day, the bowls took very little time to prepare because my...

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  • Meatless Monday: Herbed Farro with Asparagus

    Everything tastes better when you eat it outdoors. Whether you’re coming back to camp after a day of hiking or gathering with friends at a picnic site, dining in the great outdoors is somehow festive. A few weeks ago, I was invited to a potluck picnic. Picnics can be tricky because food often sits out for a period of time. I like to bring food that tastes good at “room” temperature. As a vegetarian, I never know if others will bring substantial meatless dishes—or any meatless dishes. So I bring a dish that, on its own, will satisfy my nutritional needs in...

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  • Meatless Monday: Spicy Yam Quesadillas

    When I was a kid, grilled cheese was my favorite meal. I never liked meat, so it was always a relief when my mother would serve the traditional grilled cheese and tomato soup lunch. It meant no bologna, salami or braunschweiger (you don’t want to know), at least for a day. I still indulge in a grilled cheese sandwich every once in a while, but I really enjoy the much less cheesy Mexican version—quesadillas. I don’t eat much cheese. When I do it’s sheep or goat cheese. Quesadillas need only a small amount of cheese, just enough to hold the...

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  • Meatless Monday: Lima Beans with Olives and Peppers

    Lima beans had an infamous reputation when I was growing up. One of my siblings hated them more than pretty much anything. (My personal nemesis was Spam, a delicacy I still can’t stand the smell of.) Even now, although her tastes have widened considerably, she still doesn’t think much of limas. I happen to like them though. And I recently discovered an heirloom variety, Christmas Limas, that are big, buttery and beautiful. They are marbled red-brown and white, and unlike some other legumes that are marbled only when dry, they retain some of their mottled appearance even after cooking. This...

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  • Meatless Monday: Caramelized Onion Pizza

    When I was in college at Indiana University I paid my tuition and rent working a couple nights a week at a legendary pizza place, Mother Bear’s Pizza Barn. (This was back in the days when tuition and rent were much more reasonable than they are today.) Mother Bear’s was a great place to work. The pizza was good, the tips were decent (for a college town) and best of all, my fellow employees were a blast to work with. Back then, the trendiest pizzas were thick-crusted and loaded with lots of ingredients. Deep dish, “Sicilian-style” pizzas were a specialty...

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  • Meatless Monday: Greens and Cauliflower Indian Style

    As spring arrives—in fits and starts—my cravings turn to lighter fare. Just a few weeks ago, homey, baked dishes attracted me. Now, I’m craving sautés and salads. This week’s recipe, which features cruciferous cauliflower and peppery watercress, comes from The New Vegetarian Cooking for Everyone by Deborah Madison. The ingredient list may look long, but the recipe is easy to assemble. When I make a stir-fry or sauté, I like to get all my veggie chopping done in advance, so that when it comes time to cook, everything is ready to go. When a recipe contains a spices that will...

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  • Meatless Monday: Vegan Primavera

    Right off, I’ll confess the obvious: it’s not Monday today. Due to a temporary technical glitch yesterday, Meatless Monday will occur on Tuesday this week. In honor of the Spring Equinox—yea spring!—today’s recipe will celebrate the flavors of the season. When I think of spring I think of lightness, warmth and color. That’s what today’s recipe offers. I based this recipe on one I’ve made many times in Ron Pickarski’s vegan classic, Friendly Foods. But I decided to venture away from the recipe by substituting fresh asparagus in place of mushrooms and peppers. Fresh asparagus is one of the many...

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