Category: Main Courses
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Roasted Poblano Torta
This isn’t the first torta recipe on Inspired Eats (did you see the black bean Mexican Torta?), and it certainly won’t be the last. If you’re not familiar with the torta, it’s a hearty sandwich that can easily be customized to your own taste preferences. Tortas are delicious, nutritious, and definitely satisfying. You can swap ingredients…
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Thanksgiving 2012
Wishing you a happy Thanksgiving! Our Thanksgiving Meal (2012) Clockwise from the top: caramelized onion butternut roast with chestnuts (from Veganomicon), mashed potatoes (Idaho potatoes, Earth Balance, sea salt, vegan cream cheese), homestyle gravy (from American Vegan Kitchen), 21 grain stuffing (recipe in progress), simple cranberry sauce (fresh cranberries, sugar, water), and a wheat roll. So good!
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Delicatessen Vegan Corned Beef on Rye
If you’ve got a craving for a serious deli sandwich, this recipe will make your day. Shaved delicatessen vegan corned beef topped with sauerkraut and deli mustard hits the spot any day of the week. The aroma from brown sugar, cloves, cinnamon, and allspice will take over your kitchen while the loaf bakes. After baking…
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Weeknight Chickpea Burritos
Nearly every chickpea taco or burrito recipe I’ve ever seen involves either roasting or mashing chickpeas. Those are fine options, but I was more interested in an easy-to-make chickpea filling with both evenly spiced flavor and great texture. Not only is the seasoned filling easy to make, but it’s great in burritos and highly versatile…
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Black Eyed Peas, Mushrooms, and Brussels Sprouts Chiffonade with Chopped Blackberries and Mint Gremolata
A vegan Chopped Challenge was presented by the Post Punk Kitchen. This post is my recap of accepting this challenge from start to finish. Generally, my posts start with some sort of photo, but you’ll have to read through (or cheat and scroll down) to see the resulting meal. I have a love/hate relationship with the TV show…
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Mexican Torta
A true staple, this Mexican torta is suitable for lunch, dinner, or an anytime mini-meal. Not only does it taste great, but the combination of veggies, healthy fats, protein and fiber in this sandwich make it equally hearty and nutritious. Mexican Torta As with most sandwiches I make, nothing is measured in this recipe. So,…
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Pepper Broccoli Noodles with Vegetarian Peking Duck
There are few drawbacks to living in scenic Bozeman, Montana, but one I’ve run into is lack of a dedicated Asian grocery. The international options found in our local grocery stores are getting better all the time, which is great, yet I still find myself venturing to AsianFoodGrocer.com a few times a year to order some ingredients…
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Poutine
Poutine is traditional Québécois fare. Leave it to the citizens of Québec to come up with a single word that means French fries smothered in cheese and gravy. I love it. After crafting up many variations, I’ve found that I most enjoy Follow Your Heart brand mozzarella cheese for this dish and Frontier brand organic vegetarian [vegan] beef…
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Italian Tempeh and Sun-Dried Tomato Stuffed Zucchini
Stuffing vegetables is one of those culinary treats that we just don’t enjoy frequently enough. Too often we’re stuffing bread to make calzones, stuffing pasta to make stuffed shells or cannelloni, or stuffing crepes to make… well, crepes. While those are all delicious meals, I feel like stuffed zucchinis really hold their own as an…
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Tempeh Paella
Tempeh paella combines delicious tempeh and fresh asparagus with traditional saffron seasoned rice. The resulting dish is very hearty and has the home-cooked feel that is nearly impossible to find while dining out. If you can’t find saffron locally, try a reputable online retailer such as Spices Inc. to purchase threads of saffron for this recipe. I…