meatless pasta





3/28/2011
Perfect for spring, this pasta dish can be made with the spring herbs that are popping up in your garden or market and a little leftover wine (either red or white will do).
5/2/2011
If fiddlehead ferns are popping up in your local market or local woods, grab them while you can. Incorporate this fabulous, fleeting spring treat into a fresh, slightly tangy pasta dish for Meatless Monday.
12/22/2011
This delicious pasta uses the entire radish, including the nutritious greens.
3/29/2013
Try this tasty vegetarian (and vegan) alfredo for a healthy weeknight dinner.  
10/15/2012
This is part 1 of my adventures in KAF Land, or King Arthur Flour, Norwich, Vt. If you want to go to baker heaven, this is the place to be. They have everything once could imagine for baking, and then some.
7/18/2011
Delicious, nutritious quinoa gives nutty goodness to this summer dish that takes advantage of tomatoes, corn and eggplants--summer vegetables at their best.
5/11/2009
Natural Home editor-in-chief Robyn Griggs Lawrence pledges to go 'Meatless in May' to raise awareness about the environmental effects of consuming meat.
3/14/2011
When you celebrate Meatless Monday with hearty, savory Mushroom Bread Pudding, no one will miss the meat.
12/12/2011
A comforting herb-baked macaroni makes for a simple meal on a short winter night.
8/29/2011
Going meatless is a breeze when corn is at its late-summer best and the garden is bursting with squashes. Southwestern calabacitas is a delicious, hearty summer stew that makes the most of this bountiful season.
6/27/2011
This Meatless Monday, whip up a batch of Julia Butterfly Hill's Top Anything Sauce, made with peanut or almond butter, and make a meal out of fresh veggies and quinoa.
4/18/2011
Creamy, delicious Parsnip Flan with Roasted Beets takes advantage of the last of the stored winter vegetables. Pair it with fresh spring greens for a wonderful spring meal.
3/21/2011
Rich, creamy Parmesan and Brie Polenta is a Meatless Monday meal fit for a king.
9/12/2011
Chef Gordon Hamersley's Vegetable Tian makes use of tomatoes, squash and eggplant--all in their prime right now.
4/4/2011
This fresh spring soup is rich and creamy without the heaviness of cream.
6/20/2011
Ann Harvey Yonkers, founder of Washington, D.C.'s FreshFarm Markets co-op, nests eggs in a bed of wilted fresh greens for a delicious meatless summertime brunch or dinner.
2/9/2012
These recipes with filling, protein-packed whole grains such as quinoa and millet are great options for no-meat or low-meat diets.
12/29/2010
Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexitarian meals.
3/7/2011
Whip up this delicious vegetable-based soup tonight. You'll never miss the chicken.
4/25/2011
If spring is giving you peas, it's best to eat them right away before their sugars degrade. Here's how to whip them up into a wonderful spring soup.
5/9/2011
Skip the steaks if you're firing up the barbecue tonight. Marinated and grilled veggies and tofu, served up with wasabi mayo on grilled bread, is a hearty, delicious way to celebrate Meatless Monday.
5/16/2011
Celebrate Meatless Monday with this sweet, tangy spring risotto.
5/23/2011
Sauteed spring greens and mushrooms dress up polenta in this nutritious, satisfying main dish.
6/13/2011
  Julia Butterfly Hill understands the need for extreme measures when it comes to environmental activism. In the late 1990s, she spent 738 days living in a redwood tree named Luna, to bring attention to the plight of the world’s ancient forests. Through her vigil, she  negotiated to permanently protect the 1,000 year-old tree and a nearly three- acre buffer zone. She says that our forks are also powerful change agents. “I love food!” Hill told Natural Home & Garden. “I love preparing meals that are both decadently delicious and happily healthy. I’m a joyous vegan, and I celebrate how fabulous this lifestyle is for my body, my world, my planet, and for the animals as well.” Hill eats animal-free food that’s organic, local, in season, and free of added junk—food that she calls “a celebration of life.” Her recipe for delicious vegan lasagna takes about a half hour to prepare and provides plenty of opportunity for interpretation. If you don’t have fresh herbs on hand, substitute 1 teaspoon each of the dried herbs or 2 tablespoons Italian Seasoning.
7/25/2011
Make homegrown tomatoes the star of tonight’s dinner by whipping up Marcella Hazan’s Tomato Sauce with Butter and Onion. Made with just three ingredients, this sweet, rich sauce is a classic.
7/11/2011
Fusion Bread Salad makes use of the cherry tomatoes and basil that are prime right now--and you don't have to heat up the kitchen to make this hearty, nutritious main dish.
7/18/2011
Taking into account production, processing, consumption and disposal, the Environmental Working Group found that if everyone in the U.S. gave up meat or cheese one day a week for a year, it would be equivalent to taking 7.6 million cars off the road.




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