I like to build flavor by first sautéing the aromatics, then adding a small amount of curry powder, which foils the natural sweetness of carrot with earth and smokiness. If you're not in the mood for spice or simply don't like curry, you can omit the spice; it tastes great with or without it. A healthy, satisfying Winter soup, right this way!
Although there's no meat, the main course should still be a showstopper, so go all out with roasted vegetable cornucopias with homemade gravy. A tender green salad with champagne vinaigrette completes the meal. Get the recipes for this wonderful menu, after the jump.
Mushrooms do work in a quesadilla, and when paired with the correct cheese (like manchego) and filling (think roasted jalapeños and fresh tomatillo salsa), they can be absolutely divine. Dollop with a little bit of sour cream and serve with a cold Mexican beer and I'm almost in heaven. To give mushroom quesadillas a try — you won't be disappointed, I promise! — read more
Pack up the leftovers and enjoy for lunch tomorrow. Get the recipe when you read more
To serve this vegetarian dinner, get the recipe now.
Fat-free soy meat is combined with cumin, chili powder, onions, garlic, diced tomatoes, and roasted jalapeño peppers to make a filling that's well-seasoned and provocative.
The chimichangas require half an hour of bake time, resulting in a crisp, crunchy exterior and bubbly, oozing interior. Want to experiment with this cheese-free south of the border favorite? Get the recipe after the break.
The recipe calls for a cast-iron skillet, but the pizza can be made in any heavy-bottomed, oven-safe pan. Check out the technique after the jump.
Check out the vegetarian-friendly recipe and read more