Part 2 of my favorite vegetarian recipes.

Hello to all of my readers, I hope that if any of you are reading from Alaska that you are safe after the earthquake there.

Two days ago I blogged about my favorite vegetarian recipes (I will leave it linked at the bottom if you want to check this out) and it received so much positive feedback so I thought why not post a part 2.

Many of my close friends and family members can vouch to the fact that I am always changing my diet. One week I am vegan and then I get a craving for eggs and break it and then the next week I am eating salads and veggies, but then become bored and revert back to eating meat. It is pretty obvious that my diet is all over. That is when I decided as a New Years resolution to stick to my diet plans! Today, right now I am a full vegetarian and do not eat gluten, and let me say, I feel GREAT 🙂 It is my goal in the future to be a full vegan, I currently do not eat meat, or consume dairy products but on the occasion I do eat eggs.

I will be keeping you guys updated on my diet and will be sharing recipes with you as well. That is why I love sharing my favorite recipes with you, it is a great way for me to share my experience with my readers as well as to share delicious meals with you. Let me know in the comments if you would like vegan desserts? or regular desserts? breakfast recipes? I am open to suggestions and I love when you leave me comments regarding what posts you would like me to blog about in the future.

ENJOY 🙂

NOTE : I am not going to include the gluten-free products I use in place of gluten containing products. So all products are regular and are shown how I found the recipe.

White Beans with Roasted Red Pepper and Pesto

Photo by Randy Mayor; Melanie J. Clarke

Directions

  1. To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
  2. To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water. Remove lid; drain beans.
  3. Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid. Return bean mixture and reserved 1 cup liquid to cooker. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar. Stir well to combine. Top bean mixture with pesto.

Black Lentil and Couscous Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
  1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.
Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
Photo: Randy Mayor; Styling: Jan Gautro
  1. Combine mayonnaise and pesto.
  2. Spread 1 tablespoon mayonnaise mixture into each pita half. Stuff each pita half with 1 lettuce leaf, 1 serving Simple Grilled Vegetables, and 2 tablespoons cheese. Serve immediately.

Lentil-Edamame Stew

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
  1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
  2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
  3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.

Thank you to all the readers who read todays post:) I am so close to 100 followers and it is so amazing to me all the people who follow my blog 🙂 If you have any questions leave a comment below and I will respond, also if you are new to my blog make that blue button green, I have so many awesome posts going up for Valentines days, Spring, Summer…… and you do not want to miss them 🙂

Have a great day!

2 thoughts on “Part 2 of my favorite vegetarian recipes.

  1. Your white bean dish sounds tasty…..and I have to say, I have never heard of black lentils, I just added them to my grocery list.

    Any dairy free recipes you would like to share….I would enjoy trying.

    Thanks again for an awesome post!!

    Liked by 1 person

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