Planet Green
READ MORE ABOUT:
Being a vegetarian means it's important to get all the nutrients you can out of your fruits and vegetables. To that end, consuming the stems, roots and skins of your produce can mean the difference in getting 50 percent more nutrition from what you're already eating.
Safiya is a vegetarian who is looking to mix up her regular meal plan so I'm here to help. We'll be making a luscious Lentil Loaf, sensational Soy Burritos, extraordinary Eggplant Involtini and to die for Vegetable Curry. You don't want to miss this vexing vegetarian feast!
Emeril's Cooking Tips:
When you're preparing a meal, don't throw away onion peels, carrot skins or tomato seeds; store them in an airtight container in your fridge for use in vegetable stock. Simply add your veggie scraps to a pot with salted water and boil for 20 minutes. There you have it—free veggie stock!
Eating right doesn't mean skimping on flavor. Get ethnic with your vegetarian meals to keep your palate excited!
Recipes featured in this episode:
Super Soy Burritos
Lentil Loaf with Mixed Greens with Pink Lady Apples and Cranberry Vinaigrette
Eggplant Involtini
Curry with Tofu and Steamed Basmati Rice
Related Posts:
How to Eat Green
Eat a Vegetarian Diet, Reduce Your Carbon Footprint By a Ton
Vegetarian Diet Could Cut Climate Change Mitigation Costs by 70%
7 Cheap and Easy Vegetarian Meals
In a Vegetarian World, What Happens to the Cows?
