Bok Choy and Shiitake Quiche
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This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
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Since Norman’s Coach and Horses switched from traditional fish and chips to Tofush and Chips, the demand for the pub favorite has doubled. “People come in specifically for it,” says owner Alastair Choat proudly. In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.
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Check out Vegetarian Times Editors's author page.
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Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
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This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
Embrace the top half of your carrots with this flavorful pesto
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Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
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Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven.
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This hearty stew is always welcome
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Farro gets paired with Brussels sprouts, carrots, fennel, and fresh orange in this satisfying bowl
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Herbs take center stage on this tangy tomato pizza.
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Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Beans and kiwi are a quirky combo worth trying
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Check out Vegetarian Times Editors's author page.
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This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.
Eating black-eyed peas can bring good fortune, according to Southern tradition.
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