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Food, Lifestyle, Vegetarian Cooking for Carnivores

Vegetarian Cooking For Carnivores – August 26, 2013

Actress Monica Bhatnagar (monicabhatnagar.com) was my guest this week.  She brought in two yummy recipes:  Wild Rice/Buckwheat Groat Salad, and Almond Butter/Peanut Butter Cookies.  We ran out of time before we could talk about the cookie recipe, but I included it here, as promised.


1 cup uncooked wild rice

1/2 cup uncooked buckwheat groat

1/2 cup raisins

1/2 cup walnuts, chopped & toasted

2 T olive oil

1 T lemon juice

1 tsp honey

1 tsp orange zest

In separate saucepans cook the rice and buckwheat:  cook the rice in 3 cups water, cook the buckwheat in 1 cup water.  In bowl combine the cooked rice, cooked buckwheat, raisins, and walnuts.

In small bowl combine the olive oil, lemon juice, honey, and orange zest.  Pour over the rice mixture & blend. Serve either hot or cold.  This dish keeps well – in fact, it tastes better the next day.



1/2 cup almond butter

1/2 cup peanut butter

1/3 cup honey

1/2 tsp salt

1/2 tsp baking soda

pinch of ground cinnamon

pinch of allspice

1 egg, beaten

1/4 cup raisins

1/4 cup shredded coconut

1/4 cup walnuts, chopped & toasted

2 T oats

1 T flaxseeds

Combine all ingredients.  Drop by tablespoonful amounts on greased or parchment lined cookie sheet.  Bake at 350 degree Fahrenheit for 6 minutes, then rotate cookie sheet and bake another 6-7 minutes.  Let cool a few minutes on cookie sheet, then remove to  wire rack to completely cool.

About vegetariancookingforcarnivores

I grew up in a typical meat & potatoes house. When I became a vegetarian, I put aside the delicious meat recipes I was using in favor of omelettes, rice & beans, and salads. Then I found the world of imitation products and began incorporating them into my old recipes. You're more likely to remain a vegetarian if you don't feel like you're sacrificing. With the right product in the right recipe, you can once again enjoy 'meat' recipes.


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