A couple years ago, I started making vegan and vegetarian food, and I made a lot of mistakes along the way.
I’ve shared my failures in a series of posts on this blog.
In this post, I’m going to share how I’ve made vegetarian and veggie dishes at home.
If you’ve been reading this blog for a while, you may have noticed I’m sharing recipes from the blog.
They’re usually vegan and/or vegetarian, but some of them are vegetarian and/a little veggie.
My goal in sharing them was to help you find what you want.
For example, I had been craving some sweet potatoes and kale and decided to make a homemade sweet potato soup.
This soup is a little bit of both, a bit of sweet potato, and a little of kale.
I used about 2 cups of raw kale, about 3 cups of brown rice, and 2 cups cooked cooked lentils.
The beans are roasted and diced and the lentils are boiled.
The kale can be used as a topping for other vegetarian dishes, such as pasta or rice bowls.
You can also use it as a main dish.
I also use this soup for a vegan chili dip.
I love using this recipe for vegetarian and vegetarian foods because I get lots of questions about it from readers.
So, let’s get started!
First, we’ll make some basic ingredients.
A little more on this later.
1 cup of raw spinach: I like the texture of this type of spinach.
I like it slightly chewy, and it has a sweet, nutty flavor.
I make it with a little extra virgin olive oil in place of the butter.
This gives it a more nutty taste, and makes it taste more like a savory salad.
The green is very easily cooked, but it’s also easy to remove and use as a vegetable in soups and stews.
You don’t have to boil it or saute it.
Just simmer it for about 10 minutes, drain, and then add it to a bowl of water.
1 1/2 cups of cooked lentil: I have a lot going on with lentils in this soup.
They need to be cooked very, very well.
That’s why this lentil soup has 2 cups and a half of water, along with a cup of cooked onions.
This is the part of the lentil that cooks more slowly, so the onions have more time to soften and cook through.
The lentils cook up quickly and make a lovely sauce for sauces.
The onion and lentils also cook up easily in the sauce.
They add a good dose of flavor, but I also like the heat.
2 cups (or 3 cups) cooked brown rice: Brown rice is great for a lot more reasons than just being a good source of energy.
It is a good grain for making soups, and for baking.
It can also be a great source of protein.
But it also is a great cooking surface.
It doesn’t need to cook as long as cooked rice does.
If it’s not cooked long enough, the lentile gets a hard shell and will be hard to eat.
2 large egg yolks: Eggs have a wonderful texture.
I prefer to use a very thin egg whites.
They can be hard and sticky to work with.
That said, they are a great base for making vegetable soups.
2 quarts (or 6 quarts) water: I make a lot from scratch.
I cook the lentiles and the rice, add a few more vegetables, and cook some noodles.
The water can be pretty thick, so make sure it’s very thin.
You won’t be able to taste the rice and lentil if it’s too thick.
2 tablespoons olive oil: You can use a little olive oil instead of butter, or you can use it for cooking and making sauces.
It’s very good for cooking, and has a lovely oiliness to it.
The olive oil can also add some extra flavor.
If I was making a vegan soup, I’d probably use less oil and more water.
You could also use olive oil for more dishes, like pasta or soups with noodles, as long it doesn’t get too brown.
1 teaspoon dried thyme leaves: I add a little thyme to this soup, which makes it slightly nutty and sweet.
The thyme has a slight nutty kick to it, and gives it that tangy flavor.
You’ll want to taste it. 1/4 cup cooked cooked brown lentils: This is another lentil I make all the time.
This lentil is very easy to cook, and the flavor of the brown lentil can really add a nice crunch and tang.
1 pound (1 lb.) cooked brown or green lentils or cooked cooked black beans: This recipe makes a great main dish for a vegetarian or vegetarian-friendly dinner.
I usually use this lentils