A mostly vegetarian food blog by the author of Simply Vegetarian cookbook. Recipes, vegetarian meal plans, and tips for going vegetarian.| The Wimpy Vegetarian
This easy, creamy, cheesy spaghetti squash casserole is full of comfort and is a perfect vegetarian dinner for a family dinner, or as a side dish for steak or chicken. There are three kinds of cheese, peppers, onion and a big helping of spinach tucked into this delicious casserole. This dish can also be made... Read More The post Creamy Spinach Spaghetti Squash Casserole appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
Here's a vegetarian meal plan for the upcoming week packed with fall dishes ranging from cauliflower and tomato gratin with tofu, Mexican black beans, A vegetarian meal plan for the week ahead including a cauliflower tomato gratin with tofu, Mexican beans, butternut squash soup, and quiche.| The Wimpy Vegetarian
Here's a vegetarian meal plan for the upcoming week packed with early fall dishes ranging from an easy pumpkin soup made with canned pumpkin, a spicy delicata squash salad, and butternut squash steaks. Most of these dinners can be made in about 30 minutes. MEAL PLAN MONDAY: Spiced Creamy Pumpkin Soup TUESDAY: Air Fryer Butternut... Read More The post Vegetarian Meal Plan: October Week 2 appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
Butternut squash, apples, curry, and coconut milk are an unbeatable combination in this Thai influenced take on butternut squash soup. And don't be tempted to skip the tablespoon of brown sugar at the end. It makes a big difference to how the flavors come together. When October shows up on the calendar, I crave everything... Read More The post Easy Vegan Coconut Curried Butternut Squash Soup appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
This vegan creamy white bean soup is easy to make and a perfect weeknight meal. Fresh rosemary, kale, and lemon juice are added to the soup with a pinch of red pepper flakes for a little kick.| The Wimpy Vegetarian
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This is an easy summery crisp with a combination of strawberries and blueberries with added hibiscus tea leaves. The hibiscus heightens the fresh fruit flavors.| The Wimpy Vegetarian
Skinny Cheesecake Dip, perfect for any picnic or casual party, uses low-fat cream cheese and Greek yogurt. It comes together in 5 MINUTES!| The Wimpy Vegetarian
Mini strawberry-rhubarb crisps with ginger and coconut, perfect for any party.| The Wimpy Vegetarian
Easy, moist sour cream pound cake flavored with maple and tangerine perfect for dessert or breakfast with a cup of coffee.| The Wimpy Vegetarian
This pumpkin soup with canned pumpkin is an easy and quick comfort soup that's perfect for busy weeknights. It's savory from finely chopped onion and sweet, thanks to a combination of maple syrup and apple cider. What makes this creamy soup special is the steamed heavy cream (or half and half) that's whipped up until... Read More The post Spiced, Creamy Pumpkin Soup (with Canned Pumpkin) appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
Here's a vegetarian meal plan for the upcoming week packed with late summer dinners and early fall dishes ranging from an award-winning harvest vegetable and bean soup, tamale pie, and Mexican green spaghetti. Side dish recommendations are included in the meal plan. MEAL PLAN MONDAY: Award Winner Vegetarian White Bean and Vegetable Soup TUESDAY: Pan-Fried... Read More The post Vegetarian Meal Plan: September Week 3 appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
Here's a vegetarian meal plan for the upcoming week packed with late summer dinners ranging from summer pastas and a soup featuring late summer fresh produce from your farmers markets. Also this week is a vegan sloppy joe that is perfect for weekend football! MEAL PLAN MONDAY: Roasted Whole Cauliflower with Tahini Sauce TUESDAY: Pasta... Read More The post Vegetarian Meal Plan: September Week 2 appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
This one-pot summer pasta dish celebrates summer produce of tomatoes, zucchini, corn and pesto. It all melts together with mozzarella cheese for a comforting dish the whole family will love.| The Wimpy Vegetarian
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Spring brunch dish! Asparagus gribiche with roast asparagus topped with a sauce of hard boiled eggs, capers, parsley and thyme.| The Wimpy Vegetarian
Here's a vegetarian meal plan for the upcoming week with vegetarian Hamburger Helper, roasted eggplant and tomato soup, zucchini noodles pasta, and something to bake over the weekend. MEAL PLAN MONDAY: Vegetarian Hamburger Helper TUESDAY: Roasted Eggplant and Tomato Soup WEDNESDAY: Zucchini Noodles with Pesto, Corn, and Tomatoes THURSDAY: 20-Minute Easy Spiced Mediterranean Chickpea Salad... Read More The post Vegetarian Meal Plan: August Week 3 appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
This 4-ingredient sandwich celebrates summer with basil pesto, ripe tomatoes, and slices of mozzarella cheese. It's barely a recipe and is ready in 30 minutes or less.| The Wimpy Vegetarian
Zucchini, corn and tomato savory cobbler topped with cornbread for a great late summer dinner.| The Wimpy Vegetarian
Mac and Cheese Impossible Pie made with Bisquick. It magically creates its own crust while it bakes. Super easy.| The Wimpy Vegetarian
This easy, fabulous roasted tomatoes appetizer includes basil, which is spread over slices of salty feta cheese stacked on crackers.| The Wimpy Vegetarian
These peach scones are made with fresh peaches and laced with crystallized ginger. They are incredibly tender thanks to both sour cream and buttermilk added to the dough and are more moist than a typical dry scone. Want to make this recipe perfectly the first time? I want to help with that. So, check out... Read More The post Homemade Peach Scones with Fresh Peaches and Ginger appeared first on The Wimpy Vegetarian.| The Wimpy Vegetarian
This week's vegetarian meal plan includes soups that celebrate the summer harvest, a quinoa-zucchini-tomato salad and a cobbler-style zucchini casserole topped with cornbread. This summer vegetarian meal plan for the week ahead celebrates the wide| The Wimpy Vegetarian
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This slow cooker black bean soup made with dry beans practically makes itself. Serve with sour cream, pickled jalapeños or the spicier variety, cilantro, lime, green onions, or avocado.| The Wimpy Vegetarian
This creamy artichoke risotto casserole is loaded with artichokes and radicchio, and topped with lemon-caper breadcrumbs. And it's baked in the oven!| The Wimpy Vegetarian
Quick, healthy, vegan quinoa black bean salad tossed with avocado slices, cilantro and grapes, and tossed in a simple lime juice vinaigrette.| The Wimpy Vegetarian
Make this easy dessert (lightened with yogurt!) with just a few ingredients for a perfect ending to a meal. Macerate the berries in sugar (or Gran Marnier), whip up the cream, and you're all done.| The Wimpy Vegetarian
This asparagus carbonara shows how easy it is to make a classic carbonara without bacon. Instructions for horseradish breadcrumbs included!| The Wimpy Vegetarian
This Air Fryer Asparagus recipe shows you how to quickly roast up a bundle of asparagus for an easy, healthy side dish in under 5 minutes.| The Wimpy Vegetarian
Five vegetarian dinners with lots of ideas for side dishes for a healthy veggie meal. Dinners include a bean burger, stuffed sweet potatoes, and cauliflower with lentils finished with a tahini sauce.| The Wimpy Vegetarian
Super creamy asparagus risotto cooked in a slow-cooker, for an easy comforting vegetarian dinner or side dish.| The Wimpy Vegetarian
Make this easy keto asparagus soup in 30 minutes or less. It makes the most of fresh seasonal asparagus with just a little cream. And the dill and chives make this soup truly special.| The Wimpy Vegetarian
A refreshing strawberry salsa made in 15 minutes with sweet onion, mint, lime juice, agave nectar, and optional chocolate nibs and ancho chile. Chill for 30 minutes for the best flavors.| The Wimpy Vegetarian
Carrots simmer in a glaze of butter, honey, ginger, and orange juice until tender. Serve them with the glaze and top with chopped parsley.| The Wimpy Vegetarian
This roasted red pepper and tomato soup with basil includes roasted onions for an incredibly rich flavor that far surpasses anything in a can, and only needs 15 minutes of meal prep to make.| The Wimpy Vegetarian
This Instant Pot Tomato Risotto shows the best way to make risotto – any risotto – in the Instant Pot. The tomatoes are roasted with a little balsamic vinegar for extra flavor.| The Wimpy Vegetarian
Two easy ways to make your own fabulous fire roasted tomatoes at home. Both methods are incredibly easy to do, and need only some olive oil, salt, pepper, sugar and a drizzle of balsamic vinegar.| The Wimpy Vegetarian
Ready in 15 minutes, sliced mushrooms are tossed in a savory soy sauce with Parmesan cheese, garlic powder, and dried thyme, and air fried for 10 minutes.| The Wimpy Vegetarian
This roasted butternut squash and red onions recipe is packed with flavor and is a perfect weeknight sheet pan main dish or simplified for a side dish.| The Wimpy Vegetarian
This one-pot dish is a twist on the traditional Jamaican Rice and Red Peas. It's made with kidney beans instead of Sea Island Red Peas, basmati rice, allspice, coconut milk and Serrano pepper..| The Wimpy Vegetarian
Balsamic roasted tomatoes are easy to make flavor-bombs of meaty umami flavor for vegetarian and vegan dishes. All you need are 5 ingredients + 5 minutes to prep them before roasting.| The Wimpy Vegetarian
Instructions for making crispy fingerling potatoes in the air fryer, and tossed in oil and fresh rosemary.| The Wimpy Vegetarian
These lightly charred air fryer bell peppers are drizzled with balsamic vinegar for tons of flavor. Top them with a little olive oil, capers, basil and feta for a perfect late summer side dish.| The Wimpy Vegetarian
A twist on the easy and versatile pesto rosso made with sun-dried tomatoes. It includes red onion and red wine vinegar in addition to the traditional ingredients.| The Wimpy Vegetarian
Cauliflower steaks, rubbed with spices, and topped with pesto and browned butter breadcrumbs. As a finishing touch, the steaks are laid over a citrus salad.| The Wimpy Vegetarian
These butternut squash steaks were roasted in the air fryer with sage-butter, and topped with a smear of roasted garlic that was mashed into a paste.| The Wimpy Vegetarian
This easy lentils and rice mujadara recipe has three main ingredients: lentils, rice, and caramelized onions with a little ras el hanout and allspice added for a Middle Eastern touch.| The Wimpy Vegetarian
Updated August 10, 2022 For vegetarians, even wimpy vegetarians like me, dried lentils are a pantry staple. They're loaded with fiber, protein, cook up super fast without pre-soaking, and are budget minded. But they come| The Wimpy Vegetarian
Spicy, green mint chutney is a popular staple always on the Indian table, particularly in summer. Tossed in rice and topped with a tomato-nectarine salad.| The Wimpy Vegetarian
A guide for making compound butters with three recipe examples. The post includes lots of ideas for other compound butters and ways to use them.| The Wimpy Vegetarian
10 easy ways (with example recipes) to boost savory, meaty umami flavors in vegetarian dishes to make them mouth-watering to everyone at the table.| The Wimpy Vegetarian
This guide shows you how to cook pearl barley on the stovetop perfectly every time. This tender chewy grain is nutritious, easy to cook, and has many uses from soups and sides, to casseroles.| The Wimpy Vegetarian
First place Whole Foods contest winner!! This white bean vegetable soup is loaded with vegetables and is hearty enough to stand on its own as a main dinner dish with only a crust of bread on the side.| The Wimpy Vegetarian
This homemade vegetable soup recipe is packed with so much flavor you won't miss the meat. It's hearty enough for lunch or dinner, and is family friendly.| The Wimpy Vegetarian
A rustic vegetarian barley soup made hearty with potatoes, onion and celery. It's lightened with a squirt of lime and a little freshly chopped mint.| The Wimpy Vegetarian
This super-easy traditional Greek salad is my current favorite for picnics, BBQ's, potlucks, and quick weeknight dinners.| The Wimpy Vegetarian
Baked zucchini sticks coated in Parmesan, flavored breadcrumbs, and herbs for an easy side dish. Or serve as an appetizer with a dip!| The Wimpy Vegetarian
Thick tomato sauce that combines heirlooms and balsamic roasted tomatoes for a meaty flavor.| The Wimpy Vegetarian
Easy lemony basil pesto ready in 10 minutes (or less, if you don't grate your own cheese). Vegan option included!| The Wimpy Vegetarian
Pumpkin seeds (also called pepitas) pan-roasted in warm, smoky spices make an ideal protein snack for improved energy.| The Wimpy Vegetarian
An herby rice salad made with crispy rice, lots of fresh herbs, raisins, and sugar snap peas. Perfect for spring and summer meals.| The Wimpy Vegetarian
Curry and paprika roasted chickpeas for a healthy, delicious and easy snack. Tips include ways to make them stay crunchy and alternative spice mix flavorings.| The Wimpy Vegetarian
How to shop for herbs and spices, how to store them, how to cook with them, and best ones to always have on hand.| The Wimpy Vegetarian
Recipe and tips on how to cook quinoa perfectly so that it's more like a fluffy pilaf than mushy oatmeal. Included are 5 fabulous ways to use your next batch of perfect quinoa.| The Wimpy Vegetarian
Make perfect fluffy rice every time without a rice cooker! It includes which type of rice is best, the best water to rice ratio, how long to cook it, and 6 tips for making it perfect every time.| The Wimpy Vegetarian
This hearty summer farro soup is made with cannellini beans and fresh summer vegetables such as yellow wax beans, zucchini, corn, and Anaheim chiles.| The Wimpy Vegetarian
Zucchini potato fritters made with quinoa and feta cheese for a boost of protein. Make them ahead up to 2 days ahead for parties!| The Wimpy Vegetarian
Step-by-step tutorial with photos for making a no-fail basic tart crust dough, rolling it out, fitting it into a tart pan, and blind baking.| The Wimpy Vegetarian
These tender sautéed zucchini slices are ready in 10 minutes from start to finish and can be eaten on their own as a healthy side dish or added to a salad Sauteed zucchini with garlic and oregano, ready in 10 minutes for a healthy vegan side dish.| The Wimpy Vegetarian
Summer vegetable tart with zucchini, summer squash, corn, mozzarella cheese, mint, and basil, perfect for summer dinner parties as a side dish or serve for lunch with a green salad.| The Wimpy Vegetarian
Vegetarian meals often require more prep than meat-centered ones. Having these tools in the kitchen make prep work, cooking and baking so much faster and easier.| The Wimpy Vegetarian
Learn how to grill watermelon for an easy appetizer, side salad, or a healthy dessert and top it with a lime and honey dressing, mint, blackberries, and feta cheese.| The Wimpy Vegetarian
Zucchini Tots are a low-carb twist on Tater Tots. They're baked with onion, Panko bread crumbs, cheese, and herbs for an easy vegetable side dish. No deep frying required!| The Wimpy Vegetarian
This quinoa salad with veggies is an easy weeknight dinner or side. Lightly sauté chopped onion with zucchini, garlic, dill, tomatoes, and cooked quinoa and finish with lemon and spiced pumpkin seeds.| The Wimpy Vegetarian
This easy rustic farmhouse style peach cake is topped with peaches and blueberries and is perfect for summer. Make the batter, pour it into a springform baking pan and pile the fresh fruit on top.| The Wimpy Vegetarian
Coconut shortcakes sandwich grilled pineapple slices and lime whipped cream for a fabulous summer dessert. The shortcakes and whipped cream can be made ahead.| The Wimpy Vegetarian
Vegan potato asparagus salad loaded tossed with lentils, radishes, sugar snap peas, and mint. It's all dressed in a bright lemon vinaigrette.| The Wimpy Vegetarian
This is an easy recipe for making homemade vegetable broth with roasted vegetables in your own kitchen that's packed with flavor.| The Wimpy Vegetarian
Step-by-step instructions for cooking spaghetti squash in the air fryer, with prep tips and ways to serve it as a main or side dish.| The Wimpy Vegetarian
Gremolata breadcrumbs are toasted with lemon, parsley and garlic, perfect for adding to pastas, casseroles, or vegetable tarts.| The Wimpy Vegetarian
Crispy Brussels sprouts roasted in the air fryer with garlic, and served with a Buffalo - Ranch Dipping Sauce. Check out my tips for getting them crispy!| The Wimpy Vegetarian
