Vegetarian Food in Meat Country

(Source: yes-butno)

yes-butno:

So stop looking guilty/trying to justify yourself while you eat that bacon. JUST EAT IT!

hellyeahrecipes:

Roasted Jalapeño and Lime Hummus

• 1-3 (or more!) jalapeños
• 2 cups cooked chickpeas or 1 15-ounce can chickpeas
• 3-4 tablespoons lime juice
• 2 cloves garlic, roughly chopped
• 2 tablespoons tahini (or substitute extra-virgin olive oil)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoons minced cilantro (optional)
• Pita wedges or tortilla chips for serving

1. Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.
2. When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired.
3. Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth.
4. Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.)
5. Garnish with minced cilantro and serve with pita wedges or tortilla chips.

delectablefoods:

Cherry pancakes

(via jeffreyw)

Oh…my…goodness. Do want.

foodnetworkcanada:

Dulche de Leche and Pecan Ice Cream by Sweet Meg 

iamondiet:

Pasta with Fresh Spinach, Tomatoes and Roasted Garli

1/4 cup olive oil
1 Tbsp butter
1 head of garlic, roasted
2 Tbsp balsamic vinegar
1 medium onion, cut into large dice
1 box Bow-tie pasta
4 oz baby spinach
2 cups fresh tomatoes, diced
Salt and Pepper
Fresh grated Parmesan cheese

Put half of the olive oil, roasted garlic cloves (see Notes for more info) and balsamic vinegar into a small food processor or a small bowl. Process or mash until the garlic is no longer large pieces.Put the remaining oil and the butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper; cook the onion until translucent and starting to brown; add the garlic/oil mixture and thoroughly incorporate with the onions. Remove to bowl.Using the same pot, fill with salted water and bring it to a boil. Add pasta and cook according to package directions til al dente. Drain and return to the pot.Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss togetherOn medium heat, add the diced tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly.
Serve in bowls with fresh grated Parmesan cheese grated on top.

foodnetworkcanada:

Sweet Strawberry Salsa with Brown Sugar Chips by Dan Clapson