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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.
vegetariancookingforcarnivores has written 12 posts for The American Citizen's Daily

BE POPULAR AT POTLUCKS! by Bonnie Antonini

What happens when you combine a spicy satay sauce with pasta and veggies?  You become the hit at every potluck you attend – as long as you bring Steve Buri’s Thai Pasta Salad.  If you have a peanut allergy – move on.  This is not the recipe for you.  But for the rest of us, … Continue reading

LOTSA LATKES by Bonnie Antonini

I asked actor Blair Leatherwood (blairleatherwood.com) to come on Vegetarian Cooking For Carnivores (Monday nights at 6:30 PST on tacdradio.com) to talk about a couple of traditional Hannukah foods. Blair explained that in order to honor the oil that burned for 8 days there is a lot of fried food such as latkes and even … Continue reading

BLACK BEAN & QUINOA BURRITOS by Bonnie Antonini

Quinoa is the latest go-to food.  Even though it’s been around for 4000 years my guest – writer, strategist, and really nice gal, Bitsy Kemper – and I had only heard of it within the last year.  We wondered if it had gone the way of wheat germ and coucous.  If, perhaps, a thousand years … Continue reading

THE DOLMA SHOW by Bonnie Antonini

My guest this week, Deborah Shahloub, and I have had a friendly argument over the years as to who makes the best dolma.  Dolmas, for those of you who may not know, are stuffed grape leaves.  They bear a slight resemblance to cigar butts, which is why my brother and I refused to eat them … Continue reading

Less Guilt Chocolate Candy

Chocolate is one of those words that instantly grabs our attention, often eliciting a little swoon from our mouths.  I’ve even heard that magazines sell more copies when a photo of some sinful chocolate dessert graces the cover.  And, yes, I admit it – I’m a chocoholic like my mama before me.  However, I’m noticing … Continue reading

THE SOUP SHOW – October 14, 2013

I call the show this week, ‘The Soup Show’, but I really should have called it, ‘How To Keep From Packing On The Pounds During The Holiday Season Show’.  My guest and good friend, actress Julia Smyth, and I talked about the temptations facing us all this time of year – beginning with the Halloween … Continue reading

Vegetarian Cooking For Carnivores – Sept. 30, 2013

I insisted actress/writer/forensic psychologist, Dr. Cynthia Lea Clark, return immediately as my guest on Vegetarian Cooking For Carnivores after she told me about her mother’s homemade cream cheese. What a great concept:  making your own cream cheese!   I haven’t tried it myself yet, but when I do I’ll report back. Making things from scratch … Continue reading

PORTOBELLO TOPPED POLENTA

My good friend actress, writer, and forensic psychologist, Dr. Cynthia Lea Clark, came to me with a dilemma: what to serve at a dinner party with mixed guests (vegetarians and carnivores).  I suggested this portobello topped polenta dish with stuffed tomatoes as a side dish.  All the parts can be made ahead of time and … Continue reading

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. WILD RICE/BUCKWHEAT GROAT SALAD 1 cup uncooked wild rice 1/2 cup … Continue reading

Vegetarian Cooking For Carnivores August 12, 2013

GOLDEN GAZPACHO 5 or 6 yellow, orange, or red tomatoes 1 cup vegetable stock 1/2 – 1 red chili, seeded & minced 1/2 cup fresh lime juice 1/2 tsp tumeric 1/4 tsp salt 2 cups orange juice 1 mango, diced (1 3/4 cup) 2 cups cantaloupe 1 yellow, orange, or red pepper, diced 1 cucumber, … Continue reading

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