meatless101:

Individual Vegetarian Shepherd’s Pie

made with potatoes, beets, lentils, carrots, scallions, brown rice, and peas

click image for recipe

aperture24:

cucumber yoghurt soup shooters with mint

beautifulpicturesofhealthyfood:

Multicoloured carrots

beautifulpicturesofhealthyfood:

Incredible food carvings

foodopia:

eggplant with tomato, garlic, and mint: recipe here

delishytown:

We still have Sun Gold tomatoes growing on a half dead vine in the back yard. As you probably know, tomatoes are a summer crop. This is my first year growing Sun Gold. This plant is amazing, I planted it way back in July and I can’t believe it’s still half alive. The leaves are dry and turning yellow and brown, but every day it keeps producing the most delicious little tangerine colored tomatoes. It gets cold here at night, down to the 40’s, but the days have been warm and sunny. Once the rain comes, this plant will be history because the days will be cold and wet. That’s when I’ll probably take it out to make room for something else.

Chop cherry tomatoes in half, drizzle with olive oil, salt & pepper and fresh chopped garlic and basil. Put the tomato concoction on a toasted bagel, top with cheese and bake for 10 minutes at 400 degrees. Yum!

aalisvolatpropriiss:

Vegan Ivar’s Clam Chowder

ingredients

The mushrooms provide a “clam” texture. If you miss the ocean-taste, add one sheet of finely crumbled dried seaweed.

4 cups vegetable stock
2 tbsp lemon juice1 pound coarsely grated white mushrooms
1 cup finely chopped onion
1 cup finely diced celery
2 cups finely diced potatoes
1/2 cup finely chopped Smart Bacon3/4 cup vegan margarine (Earth/Smart Balance)
3/4 cup flour
3 cups unsweetened soy milk, warmed
1 cup non-dairy plain creamer1 teaspoon salt, to taste
1 dash pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder1/2 teaspoon sugar

directions

1. In a medium saucepan, combine vegetable stock with the lemon juice, mushrooms, onions, celery, Smart Bacon and potatoes. 
2. Simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. 
3. In a large saucepan, melt the margarine. 
4. Add flour and stir in to the margarine. 
5. Slowly whisk in the warm soy milk and creamer. 
6. Cook and whisk until smooth and thick, about 5 minutes.
7. If you want a thinner chowder, add 1/2 to 3/4 cup water or vegetable stock.
8. Combine the vegetables with their cooking liquid, salt, pepper, onion powder, garlic powder and sugar to the pan.
9. Stir well and adjust the seasonings if necessary.

foodopia:

oven-baked zucchini fries: recipe here

thatluciegirl:

Mushroom Walnut Pesto Tart