Meatless and more, our recipes range from soup and chilli to casseroles and main course salads. And we've got plenty of kid-friendly recipes, including pizza and pasta galore.
Last year I focused on the main focus of the meal. This year I thought I'd let the side dishes have their chance to shine too. I've put together my ultimate vegetarian Christmas dinner, with a bit of help from some of my favourite bloggers.
So, you're having a dinner party and cooking will soon be underway. You've invited friends and family, set the date and planned an unofficial bill of fare, yet, there's a bump or two in your dinner party path. A few of your friends have selective eating habits, as they live vegetarian lifestyles.
At this point, you've been ready to prepare a standard meal, but now you've been positioned to prepare food in an unfamiliar cooking scenario and you're probably a bit intimidated, at least slightly unsure of what to do. Endless culinary complications and dead ends are running through your noggin....
I just found your blog and I'm in love! I'm not a vegetarian. I try to do meatless meals several times a week and can't wait to try out some of your recipes. I found your blog when I did a search for putting printables in my blog. Your instructions were perfect. Thanks! I can't wait to try it out.
From fresh garden salads to hearty stews. Even a mock meat loaf, this collection of vegetarian recipes will leave you full, happy. Certainly glad you chose these healthy meatless meals. In honour of our 25th anniversary, we compiled a collection of our editors'. Readers'. Favourite vegetarian recipes from the past 25 years. Based on research from , we pulled the Cooking Light recipes that received the most votes and highest star ratings.
First Up: You'll love this Rösti Casserole with Baked Eggs. We've whittled down the calories in this traditional Swedish dish and added our own spin with Greek yogurt and artisan spices. This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colourful mixed greens salad.
I prefer to use delicata squash in this chilli because the flesh gets tender and sweet when cooked, which means no need for a peeler! Hearty, nutritious and ready to serve in under an hour, this fail-proof chilli always hits the spot. In fact, I find that it tastes even better the next day. Quick tip: If you're planning to eat the chilli over a few days, add some fresh kale each time to reboot it!