Eating a locally-produced organic vegetarian diet is one of the best things we can do for our bodies and our Earth. Vegetables consume less water than meat in production, are easier for the human body to digest, and provide almost every vitamin and mineral we need for healthy living. Never mind the cruelty that often goes into putting meat on our dinner plates.
But eating healthy need not be boring. In fact, after a few months of cooking for yourself, you just might find yourself in demand by your friends as a gourmet chef! Check out the recipes below from some great sites across the web to get you started. Most are vegetarian or vegan, but in a spirit of good cookin’, there’s a bit of everything here to whet your appetite. Pay attention to ingredients. When possible buy organic, and avoid overly processed foods.
For you aspiring solar chefs out there, keep an eye out for solar recipes that are both simple to prepare and foolproof cooking in the sun.
“This soup is known by a few names around here – lil’ noodle soup, aspirational noodle soup, and too-lazy-to-wait-for -a-pot-of-rice-to-cook noodle soup. It’s made with orzo, a good broth, and whatever I can rummage from my pantry.”
“Today we enjoyed a bowl bright with peas, asparagus, and tofu swimming in a fragrant, not-overly-rich green chile broth. I humbly suggest that the key to a good springtime curry is to keep things on the light side.”
“The chipotle pepper and cinnamon give a nice bit of spice and a slow, sweet tingle that lingers after each bite.”
“Like finding small hole-in-the-walls that serve clam chowder in New England, here one can sometimes find local diners that sell delicious artichoke soup.”
“The nutmeg and maple syrup give the soup hints of pumpkin pie and glazed yams, as if someone slipped some of each into the blender when the soup was being puréed.”
“Black beans and rice is such a classic combination, especially in Caribbean or Southern cooking. There are probably dozens of ways to make it; this one is an easy recipe that cooks up quick and tastes great.”
“I used to go there regularly and became addicted to the eggplant caponata condiment they served with bread sticks that accompanied every meal.”
Bon Appetit, June 2008
Bon Appetit, June 2008
“Summery and light, this vivid salad [has a] tangy dressing.” Gourmet, June 2008
Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma. Bon Appetit, June 2008
“To serve, divide rice into 2 large soup bowls. Pour miso broth over rice. Can be eaten as is or stirred together into a delicious rice soup.”
Can you go wrong with a name like that? Makes very easy sandwiches.
an easy to make, hearty dessert casserole.
Only takes fifteen minutes, very few ingredients.
a nice, colorful, and very healthy alternative to traditional rice pilaf.
Take a break from super sweet cookies: this recipe is rich in nutrients.
Wow. I don’t even like cheesecake, but this looks so, so good…
Here’s an easy to make vegetarian salad with great color and a really fresh taste.