My no meat recipes



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Roasted Vegetables and Mushrooms with Parmesan Sauce

September 13th, 2014 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

Friend of mine introduced this dish to me few weeks ago and since then I cooked it pretty much every week.

It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).

It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.

Eggplant Roast with Vegetables

May 17th, 2014 in Appetizers & Snacks, Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

This is nice looking dish which can be served as either a main entree, a side dish, or an appetizer.

It contains no meat, just eggplant, bell pepper, tomatoes, sour cream and cheese.

Eggplant roasted this way looks festive (and will for sure fit nicely on a holiday table), and it is also pretty easy to do.

One medium size eggplant will produce 2-3 servings.

Vegetables with Cream

December 14th, 2013 in No-meat, Side Dish Recipes by Julia Volhina

Vegetables with cream are pretty easy to cook and they make a great side dish for meat or poultry. It can also be served as a no-meat course.

I used carrots, broccoli and cauliflower florets with peas for this recipe, but it will also work good with green beans, zucchini, brussels sprouts, whatever you have on your hands.

The same, you can use either fresh vegetables or frozen ones, or a combination of these. For example, for this recipe I used fresh broccoli and cauliflower with frozen sliced carrots and frozen peas.

Pumpkin and Rice Soup-Puree

October 5th, 2013 in Hot Soups, Soup Recipes by Julia Volhina

It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.

You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.

Equal amount of sour cream can be substituted for heavy cream if you feel like it.

Bean, Cucumber and Bell Pepper Salad

July 6th, 2013 in Salad Recipes by Julia Volhina

This is an easy salad with boiled beans, fresh bell pepper and cucumber which can be assembled in under a 15 mins if you are fast with chopping and dicing.

Any kind of beans will work for this recipe, you can also boil beans yourself instead of using canned ones, just let them cool down till room temperature before adding them to the salad.

Fresh green parsley can be substituted for cilantro if you don’t like cilantro or can find it for some reason. But I like taste of bean salad with cilantro the most.

Asparagus Fried with Butter and Garlic

June 8th, 2013 in Side Dish Recipes by Julia Volhina

Asparagus is one of foods I never ate before I came to US, and it seems pretty popular here as a healthy food, probably pretty packed with fiber everybody talks about so much here.

And this is easy way to cook it, you just need to make sure to not overheat butter and garlic.

Younger the asparagus spears require less time to cook. Make sure to cut off hard ends from the bottom all the way till soft part.

Ramps Spring Salad with Eggs and Cucumbers

May 18th, 2013 in Salad Recipes by Julia Volhina

This salad filled with vitamins. But it is highly seasonal, unless you have fresh ramps at your disposal anytime of a year.

I saw them by in Whole Foods other day, and couldn’t pass by, had to take an opportunity to make this salad.

Ramps have intense garlicky taste, if you want to make it less so, add a bit more sour cream to the dressing.

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