Ready to Go Meatless? Here’s Why You Should (+ 4 Yummy Recipes).

Ready to Go Meatless? Here’s Why You Should (+ 4 Yummy Recipes).

Becoming a vegetarian is a big decision that many people make because of compassion for animals, health concerns or just food preferences. I myself have been a vegetarian for several months and it has impacted my life in a very positive way! I fin...

Author

Lehman's

Ingredients

• 2 avocados
• 1 egg
• 1 cup bread crumbs
• 1/2 tsp. salt
• 1 large cantaloupe, chilled
• 1/3 cup orange juice
• 4 lime wedges
• 2 tsp. olive oil
• 1 onion, minced
• salt and black pepper
• 4 sweet potatoes
• 3 apples, 2 cups vegetable broth
• pinch ground nutmeg
• 1 cup blue cheese
• 1/3 cup walnuts
• crackers
• 1/3 cup quinoa
• 8 tomatoes
• 1/2 cup chopped artichoke
• 1/2 cup feta cheese
• 15 thinly sliced olives
• 1 T. olive oil
• 2 cloves fresh garlic (minced)
• sea salt

Directions

1. Preheat oven to 450.
2. Mix together the bread crumbs and salt in a small bowl.
3. Cut avocados in half, remove the pit and slice them vertically into 1-inch wedges.
4. Carefully scoop wedges out of the peel with a spoon.
5. Coat each wedge in egg and then in bread crumbs.
6. Place wedges on a baking sheet.
7. Bake 12-15 minutes.
8. Seed the cantaloupe and cut into 1-inch chunks.
9. Place cantaloupe and orange juice in a blender and puree until well blended.
10. Squeeze lime juice over soup and serve cold.
11. Heat the oil in a large pot on medium heat.
12. Peel the sweet potatoes and cut into 3/4-inch pieces.
13. Peel and chop up one apple; thinly slice the other two.
14. Add the onion, 1/2 tsp. salt and 1/4 tsp. pepper to the oil and cook 6-8 minutes or until soft.
15. Add the sweet potatoes, chopped apple, broth, nutmeg and 1 1/2 cups water.
16. Bring to a simmer and cook, covered for 12-15 minutes.
17. Transfer to blender and puree until smooth.
18. Garnish soup with blue cheese and walnuts. Serve with crackers.
19. Cook quinoa: measure out 1/3 cup quinoa and rinse under running water for 1 minute, then pour into a pot and add 2/3 cup water. Bring to a boil, then cover and simmer for 15-18 minute. Remove from heat, let sit for a few minutes, then fluff with a fork.
20. Preheat oven to 375 degrees.
21. Core the tomatoes and set aside.
22. In a medium bowl, mix together the cooked quinoa, feta, artichokes, olives, olive oil and garlic.
23. Add salt to taste.
24. Lightly grease a baking dish and brush the tops of the tomatoes with olive oil.
25. Use a spoon to stuff the tomatoes with quinoa mixture.
26. Top each with more feta.
27. Bake for 15-20 minutes and serve.