Posts with the tag
vegetarian

I grew up in the south. This means that fried okra was on the menu frequently. In fact, I am not sure I knew that you could eat it any other way until I was an adult. Lucky for me, my mom was a health-conscious southern cook and did not use heavy batter or deep… Continue reading »

Khichdi is a very popular dish from the Indian subcontinent and has many variations depending upon the different regions of India. The common theme is that it is made from a mix of rice and lentils – it is like a savory porridge that is served hot. It is usually one of the first solid… Continue reading »

I kept hearing about this fabulous recipe for Baked Feta Pasta that went viral on TikTok that I had to check out.  The pictures looked delicious! During my search, I found a few different versions of this original recipe. The one that I reviewed was from Delish and can be viewed here. Nutrient Analysis – Original Recipe… Continue reading »

Several of our team members are vegetarians or married to one so we are always looking for ways to get creative with plant-based proteins. In honor of National Protein Day on February 27th, here are the top 5 blogs we have written on plant-based proteins. 5. Quick Weeknight Dinner Recipe: Kale and White Bean Pasta… Continue reading »

This is a simple and delicious soup that uses canned pumpkin. It has a nice amount of heat and interesting flavor thanks to the lime juice topping and the Thai red curry paste. I prefer to blend the soup so you don’t have whole pieces of onion but that is optional. I also prefer to… Continue reading »

This is a quick, easy, healthy, and delicious pumpkin dessert that can be eaten as a snack or dessert around the holidays or really anytime you are craving the flavor of pumpkin.  If you need the crunch of the crust, feel free to layer the bottom of your bowl or sprinkle the top with graham… Continue reading »

Recipe from NC EFNEP Ingredients 1 Cup Skim or 1% Milk (Plus 1 Tablespoon) 4 Teaspoons Unsweetened Cocoa Powder 1 Teaspoon Honey 1 Peppermint Tea Bag Directions  Heat one cup of milk in a microwave-safe container for about one minute Add 1 tablespoon of milk and the cocoa powder to a mug  Mix with a fork… Continue reading »

Recipe from NC EFNEP Ingredients Recipe makes 1 dozen 3 1/2-inch pancakes 2 cups flour (use 1/2 whole-wheat) 2 tablespoons brown sugar 1 tablespoon baking powder 1 1/4 teaspoon pumpkin pie spice 1 teaspoon salt 1 egg 1/2 cup canned pumpkin 1 3/4 cup skim milk 2 tablespoons vegetable oil Vegetable cooking spray Directions Wash… Continue reading »

Recipe from NC EFNEP Ingredients 12 jumbo pasta shells (1/2 of 12-ounce package) 1 1⁄4 cups fat-free ricotta cheese 3⁄4 cup pumpkin puree 1⁄2 cup Parmesan cheese, grated 1⁄2 teaspoon garlic powder or 2 cloves garlic 2 tablespoons dried basil 1⁄4 teaspoon ground sage 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1 cup pasta sauce Directions Cook pasta shells according to package directions.… Continue reading »

Recipe from NC Steps to Health Ingredients • 2 cups non-fat plain yogurt• ½ tsp. vanilla extract• ¼ tsp. lemon juice• ¼ tsp. salt• 1 cup strawberries, sliced• 1 cup blueberries, whole Directions Line a baking sheet with wax paper and set aside. In a large mixing bowl, combine yogurt, vanilla, lemon juice, and salt.… Continue reading »