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Sunday, August 11, 2019

Guest Blogger | Dairy-Free Vegetarian Meals that Keep You Full - Part II

Continued from Part I....

Outside of my own kitchen experiments, blogs are another major source of culinary inspiration. Perhaps the most-cooked recipe of all time in my kitchen is this Zucchini and Red Lentil Curry from Dishing up the Dirt. For a nutrition boost, I serve it over quinoa or brown rice instead of white rice. And for simplicity's sake, I always cook the lentils in water rather than broth. But other than that, I tend to follow the receip pretty much as-is. Because it reheats beautifully, I often have individual portions stored in tupperwares in the fridge and freezer, ready for transport to the office. (Not to Mr. Fleece: the dollops of Greek yogurt on top is completely optional!)
This Vegan Taco Salad from The Crunchy Radish is admittedly one of the most time-consuming recipes I've every made, and yet the flavors are so good that I'd be remiss if I didn't share it here. The walnut chorizo alone is reason enough to bookmark this recipe, as it would also work well stuffed into a baked potato, or mixed into a quinoa and black bean "burrito bowl." I typically don't make the vinaigrette or cashew cream suffested, and instead whip up a tofu-based jalapeno ranch dressing.

Dinner isn't the only meal that should keep you satisfied -- a heart breakfast can also help contribue to keeping your energy up throughout the day, and keeping the mid-morning hunger pangs at bay. For leisurely weekend breakfasts, I like a balance of sweet (whole grain pancakes, whole grain French toast, whole grain muffins, granola parfaits, fruit smoothies, etc.) and savory (usually an egg and veggie scramble). On weekdays, however, a protein packed porridge hits the spot. This PB & J Overnight Oatmeal is literally the only breakfast I eat on weekday mornings between Memorial and Labor Day, and the peanut butter and chia seeds add fiber, protein, and healthy fats, which all contribute to satiety.
Do you have a favorite dairy-free vegetarian recipe? Do tell! 

- Kelly

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