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Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco
These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We […]
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Broccoli and Tempeh Rice Bowl
Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going […]
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Roasted Vegetables with Chickpeas and Couscous
Vegetarian Week continues here at We [Heart] Food, with this recipe (okay, it uses chicken stock, but you could replace with vegetable stock) from Fitness Food. Nothing too fancy here, just a huge plate of roasted vegetables over a bed of couscous and chickpeas. [donotprint] Lisa says: Waaahoooo! Chris says: I know, this is like […]
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Manzana Chili Verde and Firecracker Cornbread
Another set of recipes in our trying-to-keep-it-light, post-holiday trend… I made this stew from Veganomicon and Lisa made an awesome cornbread adapted from a recipe @ 101 Cookbooks. The chili has too many green vegetables to count, plus Granny Smith apples! The cornbread had a nice little kick that went really well with the chili. […]