Vegetarian

If you want to spice up your ordinary breakfast, give this pancake recipe a try for a delicious start to your day.

This spicy treat is perfect to serve for breakfast or grab it for a tasty snack.

A Southern classic gets a tasty, vegetarian makeover

Do yourself a favor and try this easy and delicious vegetarian take on a classic.

I
buy fingerlings in bags that are made up of several different varieties
and sizes, some two or three times larger than the smallest ones. To
make sure they cook in the same length of time, I cut the largest ones
in half width-wise.

I'm a big fan of one-pot meals. If I can put a lot of veggies and some
beans into a stew and serve it over a whole grain, it's less work for
me to prepare the meal and less clean-up for my husband, so we're both
happy.

Soft and cakelike, they're not going to fool anyone into thinking
they're a traditional cookie; there's no crisp cookie crunch, and I can
imagine some critics denouncing it as more of a thin scone than a
cookie.

A great okra dish starts with choosing okra that is fresh and young.
Test it by bending the tip back. If it snaps off, the okra is fresh. If
it doesn't, don't buy it.

This
is probably my favorite tempeh recipe. Besides going well with Gumbo
z'Herbes, this makes a great TLT sandwich. If you have time, steaming
the tempeh for about 15 minutes before marinating improves the flavor
and the absorption of the marinade.

Use
any fresh vegetables you like, instead of or in addition to the
asparagus and zucchini. I've had great success with broccoli,
cauliflower, carrots, green beans, yellow squash, mushrooms, and
artichokes. Try to use only fresh herbs, if you can get them, and use a
salad dressing that you know you like.