Baked Macaroni and Cheese with Panko

Mac and cheese is the ultimate comfort food. And even though the packaged stuff is good once in a while, it loses its charm pretty quickly. Why is the powder so orange, and why do the noodles get gross after 10 minutes? Unanswered questions. This mac and cheese still serves as a great comfort food,…

Beer-Cheddar Spread

Spreads are perfect for summer because they’re quick and easy. Throw in some beer and you’ve got yourself a good time. I was flipping through an old Vegetarian Times magazine from 2006 when I came across their feature on beer. Since I’ve only ever used booze in stews or soups, I figured trying it out…

Sweet Potato Poutine

Poutine is a Canadian gem that’s pretty open-ended in terms of toppings. But have you ever tried subbing in sweet potato fries instead of regular potatoes? Mind blown. Companies such as Smoke’s Poutinerie have explored creative toppings for their poutine, but they deep fry their ingredients and have limited vegetarian options. This recipe uses baked…

Sun-Dried Tomato and Red Bean Quesadillas

Quesadillas are one of the easiest and versatile lunches you can make. They re-heat really well so you can take them for lunch, they taste good with dozens of different sauces and you can fill them with essentially whatever you want. This quesadilla is for a single serving but you can just multiply the ingredients…

Two-Cheese Eggplant and Arugula Bagel Sandwich

Bad at thinking up lunch ideas? Try this out. It takes a bit of prep time in advance but it will be much more satisfying than grabbing a sandwich from some cafeteria that’s been sitting there for hours. There’s also not a great variety of vegetarian sandwiches at most delis unless you happen to work…

Mozzarella Sticks

A lot of people have the notion that vegetarians always eat healthy. WRONG. We like greasy bar food just as much as the next person. I’m doing a double-shot of fried food posts because a few friends and I decided to get together for lunch and experiment frying different foods. I got this recipe from…