Posts Tagged ‘vegetarian’

Hoppin’ John Patties

Hoppin John Patties

These Hoppin’ John Patties with Tomato Salsa transform traditional black-eyed peas and rice into an easy, healthy, vegetarian meal that’s packed with protein and fiber. Hoppin’ John is traditionally a combination of white rice and field peas or black-eyed peas. Though my Grandma used field peas, I had Hoppin’ John at least once a week
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Smoky Chickpeas with Spinach

Smoky Chickpeas with Spinach

Smoky Chickpeas with Spinach is a healthy, budget-friendly meal that’s full of flavor, packed with protein and just happens to be vegan! I’m sharing one of my tried and true recipes today. I was inspired to make this chickpea recipe several years ago after eating something similar at a Spanish restaurant. I think it was
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Roasted Broccoli & Walnut Pasta

Roasted Broccoli and Walnut Pasta in a Bowl

Perfectly caramelized broccoli, walnuts & nutty parmesan star in this easy Roasted Broccoli & Walnut vegetarian pasta dish that’s ready in 20 minutes and needs only 7 ingredients! This month’s Recipe Redux challenged us to create quick and easy meals with 7 ingredients or less. March is also National Nutrition Month and the theme is to savor
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Peach Basil & Feta Toast

Peach Basil Feta Toast on MarisaMoore.com

Peaches and basil may sound like an odd combo but these two are made for each other. I love how peaches work well in both sweet and savory dishes. This Peach Basil & Feta toast delivers sweet, savory, salty and crunchy all in a couple bites. It makes a perfect appetizer or snack. Truth be told… these almost became dinner when I
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Summer Quinoa Salad Recipe

Summer Quinoa Salad on marisamoore.com

This easy quinoa salad is packed with summer fresh vegetables and flavor. Summer days call for easy meals and this one delivers! I always look forward to summer. As a foodie, I get shamelessly excited about all of the fresh local produce that’s available. Okra, peppers, tomatoes, peaches, corn… I love it all! Summer opens the door for
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Roasted Okra with Chili Oil

Roasted Okra with Chili Oil

This easy roasted okra recipe will make you an okra lover! I’m “blogsitting” for my friend Kara Lydon today while she is off exploring Europe. If you don’t know, Kara’s blog is amazing. It’s one of my favorite blogs for gorgeous and delicious plant-based recipes and motivational posts. You all already know about my love affair
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Asparagus & Sweet Pea Soup

Fresh Asparagus on marisamoore.com

Judging by the gorgeous blooms, frequent rain showers and my full on seasonal allergies – spring has sprung in Atlanta. Though your thermometer may need to play catch up, it’s time to start enjoying light and fresh meals full of flavorful spring produce. Asparagus is the ultimate spring vegetables but it’s often forgotten. I think
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Sugar Snap Peas with Pecans & Feta + Vegetarian Flavor Bible Review

Sugar Snap Pea Salad on www.marisamoore.com

Today I’m revealing a big secret. Yeah… I’m spilling the beans or in this case, Sugar Snap Peas with Pecans & Feta. Last month, I was excited to get an invitation from two time, James Beard Award-winning authors, Karen Page and Andrew Dornenburg to join their Virtual Book Tour promoting the Vegetarian Flavor Bible during National Nutrition Month.
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Vegan Black Bean “Fried” Quinoa

Black Bean Quinoa in a Bowl

This black bean fried quinoa stir-fry is a quick and easy vegan meal. Use up leftover quinoa and black beans for an easy meal prep recipe!  This month’s recipe redux challenge was to show how we cook once and remix the leftovers. In prepping for this month’s post, my overachieving tendencies kinda took over and
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Roasted Cauliflower Soup

Roasted Cauliflower Soup on marisamoore.com

I’m excited to be a new contributor to the Kitchenthusiast Blog. Starting today and the first Friday of each month, I’ll be sharing a recipe and food and nutrition information for a seasonal fruit or vegetable. This month, learn why cauliflower is one of the best cancer fighters you can add to your plate and
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Mushroom Ginger Miso Soup

Miso Mushroom Soup on marisamoore.com

I was excited to see this month’s recipe redux theme that in celebration of 42 months of recipe reduxing we are tasked to make a recipe inspired by page 42 or 142 in our current favorite cookbook. I’ll get to that in a second. I grew up reading cookbooks cover to cover. IF that makes
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