I <3 Baked Goods

Jenna 2

Those macaroons looks great 🙂 Thanks for the bagel review!!!!!

Courtney (The Hungry Yogini)

I had some sunflower flax bread today too…love that stuff. Have fun on your pizza date! Ooh and I made a tofu broccoli stir fry last night that was SUPER. DELISH!

Enjoy your Friday!

Sarah

I’ve tried the blueberry pomegranate bagels, and I love them. They’re great with nut butter. Hope you have a good weekend!
Sarah

Becca A

I am jealous of your macaroon package!

I’m the same way with food. My oats this am were not as voluminous as usual and I didn’t feel full after eating!

Sarah (Tales of Expansion)

ahhhh! those. macaroons. always. look. so. good!!
i need to try making them … though, like you said, probably won’t taste as good as if someone else made them!

faith

For the meatless in March I mad a recipe like this one :
http://www.101cookbooks.com/archives/cashew-curry-recipe.html

I didnt use coconut milk because i had none and i used different vegetables like carrots,mushrooms and cabbage in place of the cauliflower, but it still tasted wonderful!
I bet the coconut milk would have made it even better too, but the cashews were spectacular in it!!!

joyful

Okay, this recipe is a total vegetarian indulgence because of all the cheese, but good nonetheless:
Cheese Enchilada Casserole (8×8 pan):
You’ll need corn tortillas, cheddar or pepperjack cheese (or both!), a can of green chiles, regular sized cream of mushroom soup (or family size if you want to make a 9×13 casserole), plus the milk/plain soymilk to reconstitute the soup, one chopped onion.
Chop up the onion and throw it in a pot with the milk, soup, and green chiles, heat and stir until smooth. Break the corn tortillas into quarters and lay a layer on the bottom of a the casserole dish. Add a layer of the mushroom soup mix on top, then a nice layer of shredded cheese. Repeat until you use everything up! Cook until nice and bubbly in a 350 degree oven, about 30 minutes. (Note: I did not think I would like this; I don’t like cream of mushroom soup, it seems freaky, but when everything melds, it’s SO GOOD!)
I like to serve this with refried beans and mexican/spanish rice, yum!

Michelle Hisae

I tried protein crepes this morning! They didn’t turn out very pretty, but the flavor was decent. I added almond butter and blueberries on top, and that definitely helped. But I was like you, I needed some grains, so out came the toast….(=

Mara @ What's For Dinner?

My favorite vegetarian recipe is by far my vegan Chili i made a few weeks back. The recipe is here: http://www.imadedinner.net/recipes/vegetarian-recipes/vegan-chili-with-bulgur

LOVE THE BAKED GOODS!!!

Kailey (SnackFace)

I have to find those bagels! Thanks for letting us know they’re out there! Are they the same size as regular bagels? I cannot tell. Holla for the macaroons too! Have a wonderful night out with the man, and happy anniversary to the rents! OH and for a recipe- this is from Real Simple magazine, and I don’t have a link for it, but this is from memory: Black Bean soup (FOUR ingredients): 1 can black beans, 1 can black refried beans, 1 16 oz. can veggie stock, 1 14-16 oz. jar/tub of any salsa. Combine over medium heat until everthing is hot and ready! It’s DELICIOUS and super fast and easy. You can also have fun with it by mixing up the salsa!

Hallie

Oh I am so looking out for those bagels! I think they’d be great with peanut/almond butter or mashed banana.

I love that you have a “ring in the weekend” grocery trip. I LOVE grocery shopping and I think some people think I’m a freak for that.

sonia

Indian food has so many veg options. I am a vegetarian and there are so many options there. Even mexican food – replace beef with beans.

Sharon

Oh my gosh, I love that bagel combo!!!

LT

If I want something quick and easy, I play around with different rice/bean combos. I mix it up by using different beans and grains (or pasta) every time and adding different veggies like peas, broccoli, etc. and then finally by changing up the sauces or dressings.
Today I had:
brown rice, chickpeas, & peas seasoned/dressed with a combo of garlic, ginger, peanut butter, soy sauce, and dijon mustard and topped with some toasted pine nuts.

FoodsThatFit

Jenna,
This is my recipe for Tofu and Veggie Curry
Ingredients:
1 block extra firm tofu (frozen, thawed, pressed, then cubed)
1 zucchini, chopped,
1 bell pepper (any color) chopped
1 1/2 cups mushrooms (fresh)
1/2 cup broccoli puree (optional, but adds an extra veggie serving without even knowing!)
1/2 jar Trader Joe’s Curry Simmer Sauce and equal amount water.
Salt, to taste
Chopped tomato

Directions:
Sautee zucchini, bell pepper, mushrooms and tofu in a pan over medium heat. When veggies are beginning to brown add broccoli puree, 1/2 bottle simmer sauce and equal amount of water. Stir and let simmer until liquid is reduced and becomes thick. At the end I added salt, to taste, and chopped tomatoes at the very end.

This made a ton of food! I love Indian food and the TJ’s simmer sauce made it taste great. I really like the texture of frozen, then thawed, then pressed tofu. I didn’t miss the meat at all!

Abbie

RunToFinish

homemade crust, I am so impressed!!

emily

This is more of a side than a dinner recipe, but Oven “Fried” Okra –

*wash desired amount of okra, chop off both ends, and chop into finger food sized pieces (also, preheat oven to 425)
*dip okra pieces into 1egg beaten with hot sauce (I like Chipolte Tabasco)
*then dredge through bread crumbs
*bake for 25minutes
*enjoy!

I dip these in ketchup like french fries

Heather

one of my favorite vegetarian recipes can be found here: http://veganventures.blogspot.com/2006/08/food-processor-double-feature.html
i’ve tried many black bean burgers (including the ones in veganomicon & all varieties of frozen) and these are hands down the best ones i’ve tried. i think the chopped nuts add something special!

K

You had a Gina filled day!! I’m a total volume eater so I understand where you’re coming from! My favorite Veggie meal is just baked tofu now that I’ve taken the jump and tried it. I freeze tofu for 24 hours, thaw it, slice it, press it, cover with BBQ sauce, and let it sit for a little while in the fridge. When I want to cook it, I bake it for 30 minutes at 400F – flip halfway through. I serve those with baked sweet potato fries 🙂

Nicole

I can’t remember where I found this recipe, but it is FABULOUS!

1 cup quinoa, thoroughly rinsed
1 tablespoon extra virgin olive oil
1/2 onion, finely diced
2 sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 1/2 cups water
1/2 teaspoon chili powder
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon fresh black pepper
juice of 1 lime
Avocado slices for topping

Sautee onions, sweet potatoes and chili powder in olive oil until onions are cooked through and tender, add brown sugar and stir well. Add qunioa and cook 2-4 minutes. Add water and salt, and bring to a boil. Reduce heat and cover, simmering until the potatoes are tender, about 12-15 minutes. Add black beans and lime juice. Cook uncovered until all the liquid has been absorbed.

Laura

I have four favourite veg recipes at the moment!

Red Lentil & Barley Tomato Vegetable Soup
In a soup pan, saute 2 diced onions, 2 diced carrots, 3 diced zucchini and 3 stalks diced celery in a little olive oil. Add 1 tin of crushed tomatoes, 1 tin tomato puree, 4 cups vegetable stock, 2 cups water, 1 cup split red lentils, 1/2 cup pearl barley, 1/2 cup yellow split peas, and 1/2 tsp ground cumin. Bring to the boil and then simmer for an hour and a half. Delish! 🙂

Quinoa, Feta & Basil Stuffed Tomatoes
Remove the cores of eight large tomatoes and discard. Then carefully scrape all of the tomato “innards” into a bowl. Set the hollowed tomatoes into a baking dish. Saute half an onion and a zucchini, both diced very small, and one teaspoon of ground turmeric in a little olive oil until soft. Add to the bowl of yummy tomato goop. In a saucepan cook 1/2 cup dry quinoa with 1 tsp veg stock, 1 crushed clove of garlic, and a pinch of saffron threads. Simmer until quinoa is cooked, then add to the bowl of mixings. Also add a tablespoon of finely chopped basil, a quarter cup of crumbled feta, 1 beaten egg and a quarter cup of grated cheese. Mix together and spoon into the hollowed tomatoes. Top with a little extra grated cheese and bake for approximately 30 minutes at a moderate temperature.

Butternut Squash, Red Onion & Roasted Capsicum Salad with Garlic Hummus Dressing
In a baking dish, toss together diced butternut squash, red onion and diced capsicum (bell peppers) with a little olive oil, salt, pepper and half a teaspoon of allspice. Roast in the oven for approximately thirty minutes or until veggies are cooked. Remove to a large salad bowl, drizzle over a couple of teaspoons of red wine or balsamic vinegar and stir through two tablespoons of garlic hummus until you have a creamy (and yet low fat!) coating on your veggies.

The World’s Healthiest & Yummiest Cinnamon Plum Cookies
In a bowl, combine 3/4 cup wholemeal flour, 3/4 cup rolled oats, 3 Tbsp ground flax seed, 3 tsp baking powder, 1 Tbsp ground cinnamon and 1/2 tsp ground mixed spice. Into this, toss through approximately ten quartered prunes and ten chopped dried apricots. Make a well in the center and add 1 beaten egg, 4 Tbsp pure maple syrup and enough applesauce (approx. half a cup) until you can form the mix into loose cookie shapes on a baking tray. Bake at a moderate heat for ten to fifteen minutes, or until firm and golden. Should make about a dozen cookies, coming in at approximately 95 calories a piece.

Sorry for the huge long post, Jenna!

Ellen

i think my post got spammed or something?

Meg

Happy anniversary to your parents!

I am definitely all about the volume when it comes to food.

TanyaS

I was pleasantly surprised that I remained meatless the whole week while still feeding an omni husband & kids, and it was way easier than I expected. They had burgers, I had a veggie burger, they had pork chops, I just cooked up some extra veg in the form of Jenna’s mom’s fried cabbage (yum).

The only totally separate creation I made was a barley/mushroom/lentil stew in the slow cooker. Super easy:
1/3 cup barley
4 cups veg broth
2 cups sliced mushrooms
1 can lentils
S&P
Let sit in the crock pot all day and I served over rice.

Fit Mommy

Wow. Loving all these veggies recipes!

gina (fitnessista)

so glad the ‘roons got there safely 😀
and that is a HUGE bfast cookie! i totally agree though, bowls of oats are more filling, but i just love cookies for bfast
happy anniversary to your parents!