The Daily Vegetarian

Where I post easy-to-make vegetarian recipes, including many one-pot meals, that won't take up more than 30 to 40 minutes.

Raspberry buttermilk cake.

Parsley-poppy seed dressing

Easy to make, delicious on greens. I used it to dress a salad of arugula, heirloom tomatoes and avocado, but I think you could use it for a wide variety of salads, including grain-based salads.

Blend together the following: 1/2 cup olive oil, 1/4 cup white wine vinegar, 1/4 cup fresh lemon juice, 1 clove of garlic, 1 tbsp poppy seeds, 1 tsp agave nectar or honey, 2 tsp whole grain mustard, 1/2 bunch of flat parsley, sea salt and pepper to taste.

Super-healthy chocolate milk

One of my favorite post-run beverages is chocolate milk, but I rarely buy the store-bought stuff. Here’s a quick and easy and low-calorie recipe for chocolate milk:

Dissolve 1tbsp unsweetened cocoa in a little hot water so that it forms a paste. Scrape this into the bowl of a blender or a regular bowl if you’re going to use a wire whisk. Pour 1.5 cups of unsweetened almond milk, 1/2 tsp vanilla essence, 2 tsp maple syrup and a good pinch of sea salt. Whisk or blend and drink!

About 80 calories

Summer salad: heirloom tomato, nectarine, basil, Parmesan, balsamic vinegar and Maldon smoked sea salt.
Protein punch: Wheat berries, peas, chickpeas, parsley and tofu in a yogurt dressing.
Homemade flatbread.
Post-workout snack: vanilla chia “pudding” with fruit and nuts.
My first made-up cake: rice flour, olive oil, eggs, lemon zest, rosemary.
Healthy bowl (adapted from thefirstmess.com): Roasted kale, asparagus and radishes with quinoa, chickpeas and kale stem pesto (recipe in previous post).

Kale stem pesto

4-5 cups of kale or broccoli stems (or other greens such as collards and chard, or a mix); also wilted parsley and other herbs do nicely
2 cloves garlic
1/3 cup of olive oil
1/4-1/3 cup of toasted walnuts or pecans
Zest and juice of 1/2 lemon

Roughly chop the stems and put them in a pot with just enough water to cover them. Bring to a boil, reduce heat and simmer for 20 minutes or until they are soft.

Drain excess water but reserve some of it in case you need to thin out the pesto.

Transfer stems into a food processor, add olive oil and all the other ingredients except the lemon juice and zest. Pulse several times until you get a purée-like consistency.

Taste and add salt, pepper and lemon juice and zest. Pulse one more time.

Serve over quinoa, pasta or on top of toast. This will keep in the fridge for about 4-5 days.