leftovers, I'm not cooking tonight. But, that does give me some time to browse through some recipes I would like to make sometime soon.
Sweet Potato Torte from Vegetarian Times. I'll figure out if I want to use actual dairy for this one or find a good sub. But, regardless, the mandoline will make slicing the sweet potatoes ridiculously easy, and I do love swiss chard. I'll play with it.
Vegetarian Times also has a video on how to make your own seitan, which is now on my list after my amazing pan-seared seitan meal at Blossom in New York City.
Chocolate Mousse Pie from Science of Spirituality Vegetarian Life. I don't see myself jumping on the raw bandwagon anytime soon, but I am curious about this vegan dessert, which gets its creaminess from avocado and almond milk.
The Whole Foods website has oodles of holiday recipes, including both vegan and vegetarian options. The two that caught my eye were Harvest Stuffed Acorn Squash and Celebration Lentil Loaf. The stuffed squash dish has walnuts,which are a big allergy no-no for me, but pecans would be an easy sub.
Awhile back, at a work function, the vegetarian option was a quinoa stuffed bell pepper. This recipe from Chef In You looks quite similar and tasty. Since I'm not a frozen pea fan (and they also are technically an allergy issue for me, which likely contributes to my lack enjoying them), I'll tinker with this a bit.
Husband and I have been discussing Shepherd's Pie, and I've been searching for a recipe that will satisfy his desire for a more traditional preparation and my vegetarian adventurousness. This recipe from Clean Eating Magazine looks like it has the potential to make us both happy.
Of course, with winter fast approaching, soup sounds like a great idea. Healthy Bitch Daily recently sent out a vegan autumn minestrone that looks like it will hit the spot. And, if I want to give my immersion blender a workout, I can make a vegetarian version of this butternut squash soup.
Lastly, we all know of my great love for macaroni and cheese. Since I am eschewing packaged foods and dairy, I will be staying away from the kraft deluxe and the velveeta shells and cheese (I may need help from a sponsor here - any volunteers?). Fortunately, I came across a great looking Fancy Mac & Cheese recipe on Daiya's Facebook page, courtesy of Natalia Eats.
Well, that's enough food to last for weeks now, isn't it? Now, must find the time to try all these out!
What vegetarian and vegan recipes are you looking forward to trying?