This is Offbeat Home's archive of vegetarian posts.
I, like our own Megan, don't have mad cooking skills. Plus, I have a bunch of annoying dietary restrictions, making it even more challenging when I want to whip up something non-frozen. So this no-bake, low-sugar anytime treat is actually a pretty bad-ass solution for those two problems: easy, super nom-worthy, and fits my needs. Maybe it fits yours, too?
I'm on a fermentation kick lately, and sauerkraut is my favorite. I love it because it's easy to make and it tastes great on everything from hotdogs to soup. But mostly I love it because homemade sauerkraut is full of probiotics, and I've had enough rounds of antibiotics to need some help in that department. To make a single large Mason jar worth of sauerkraut, here's what you do…
Now before you all start chanting "You don't win friends with salad!" at me in a conga line, understand that I too was once perplexed at the idea that salad could be delicious. No longer. I'm going to share my salad recipes with you and hopefully you'll have the same tasty epiphany that I did.
In which Megan wrestles with a frittata, plays a dangerous game with goat cheese, and tackles a taco salad.
Today's the day to have foods served inside other foods! Eggs inside toast, bananas inside buns, and cheese and spinach inside layers of noodles! Forgive me for the lunch "recipe" — Thursdays are busy days and I'm on the go all day long, so I needed a quick lunch that would be easy to take with me. Plus, I've always wanted to try Ariel's Pee-Wee Herman-approved banana dog. ("Viral banana dog" is a great band name, btw.)
Remember our April patron Jackie? She shared with me her easy go-to lasagne recipe for din-din.
Remember that granola I made the first day? It's coming back to play! It's a totally Megan-simple breakfast morning — granola cereal, and I'm going to share with you the trick my dad taught me for making scrambled eggs with only ONE dish to wash afterwards. For lunch and dinner we're making a "delicious sauce thing" and the "vaguely Middle-Eastern dinner."
I have a feeling that making this frittata is going to take me FOREVER, and it's going to be too big for just one Megan to eat on my own for breakfast. So we're going to make this recipe a two-fer: breakfast and lunch. Then, since it's Tuesday — the day the lord hath made for tacos — Jessica gave us her recipe for a meatless taco salad. Of course, feel free to use real meat, it'll taste just as delicious!