Cheapvegetarian.com is now on Instagram as @cheapvegetaria! Follow for recipe ideas and inspiration, like this “nice cream”: an ultra-thick smoothie with frozen bananas. I don’t know what it is about frozen bananas, but it makes the texture shockingly similar to ice cream — but with no added sugar, fat, or dairy.
Golden beets are all the deliciousness of regular beets, minus the earthy flavor and staining.
- 1 golden beet, peeled and thinly sliced (keep slice thickness as consistent as possible) with top removed
- ~3 tbs olive oil
- 2 tbs fresh parsley, chopped
- 2-3 cloves of garlic, minced
- Salt and pepepr
- Whisk olive oil, parsley, and garlic. Coat beets in mixture. Season with salt and pepper.
- Evenly layer beets on a parchment paper cookie sheet and cook at 400 for 10-15 minutes or until tender.
- Place on a paper towel to remove excess oil.
I love a good black bean burger, but nothing is quite like a quinoa burger. They are slightly crispy on the outside, and the perfect texture on the inside.
This was so good. The aioli has a quarter cup of mayo, but if you eat it all in one sitting, I will not judge you.
It’s the end of May so it’s back to lots of kale recipes! I just ate an entire bushel of the stuff!
This is one of my favorite kale recipes and it’s so easy to make.
- 2 tbs olive oil
- 2-3 (or more) large cloves of garlic
- 1 tsp tamari or soy sauce
- 3 loose cups of kale
- 1 tbs water
- few dashes of hot sesame oil (or regular toasted sesame oil with a dash of hot sauce or sriracha sauce)
- At medium low heat in a medium saucepan, sauté garlic and tamari with olive oil until brown.
- Add kale and water, quickly toss so the kale is coated in oil and water, and cover with lid. Steam for 4 minutes or until wilted.
- Add hot sesame oil, toss to combine, and serve.
On a cold day, there is nothing like that cheesy, gooey, savory, crispy goodness of casserole
As a vegetarian, people are always telling me I need to watch my protein and iron. (Actually, this parody Vegan Style really sums it up.)
For the most part, the sheer volume of leafy greens and the occasional grits I consume solves the iron issue, and the whole protein thing is really a MYTH. But for people who do need to worry about their iron for whatever reason, this one little “fish” seems to really do the trick.
According to this article in the Atlantic, anemia is a major problem in Cambodia and in the developing world. While cast iron skillets effectively transfer iron into food, the pots can still be prohibitively expensive.
One researcher had the idea of giving locals a block of iron to put in their foods while cooking … but the plan mostly backfired since everyone ended up using it as a doorstop. A local suggested making it into a fish shape since fishes are lucky symbols in that area. It worked, and everyone started placing them in their pots. The result? No more anemia in the village.