In this recipe chickpeas are stewed in a creamy coconut sauce made from a homemade curry paste base. This is my version of the chickpea curry dish at my favorite restaurant in Santa Monica, Cassia.
Viewing entries tagged
This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.
Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
The reason so many people use it as a pasta substitute is because of the way the flesh becomes stringy, resembling spaghetti noodles (i.e. the name spaghetti squash) sans the fancy spiralizer equipment.
In this recipe roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa. These vegetarian tacos definitely don’t skimp on the flavor.
This pizza might be filled with veggies but the addition of the black truffle salt and creamy burrata cheese makes it a little more extravagant.
These tacos are a great vegetarian alternative to meat filled ones, not to mention they are also naturally gluten free. The potatoes are roasted until they are crispy on the outside and tender on the inside before being tossed in basil pesto and served with crispy radish slices and creamy goat cheese all piled into corn tortillas.
Creamy ricotta polenta topped with a springy and flavorful mix of sautéed mushrooms and leeks.
This vegetarian (and vegan) recipe uses beluga lentils, little black legumes that get their name for their resemblance to caviar. I combine the lentils with mushrooms, kale, sweet potato, and coconut curry sauce and serve them over a bed of jasmine rice.
I love this protein packed bowl filled with chorizo made from soy, brown rice, black beans, sweet potatoes, lettuce, guacamole and sour cream.