Discover just how delicious and nutritious these tasty vegetarian main dishes from Cabot can be.
While they’ve always been an important part of the American diet, vegetables and plant-based meals have been declared one of the next big food trends of 2016. There are so many exciting dishes with veggies as the new stars in the food firmament! Millions are embracing the idea of just how satisfying, flavorful, and wholesome vegetarian entrees and appetizers can be.
A diet that is abundant in vegetables can be healthy, affordable, and totally delicious. And, much like the movement to reduce food waste by using the entire animal, known as nose to tail eating, reducing vegetable waste is also an idea taking hold.
Root to stem eating requires getting creative about using foods that are usually discarded in most kitchens to create innovative and tasty salads and main dishes.
One way to reduce food waste is to use all parts of the vegetable instead of throwing away the scraps. Freeze carrot peelings, onion skins, and herb and mushroom stems to use when you make soup stock. Broccoli and cauliflower stems can be julienned to make a delicious slaw or spiralized to create a pasta substitute. Check out these five delicious ways to use common kitchen scraps from The Kitchn. And don’t forget to compost the scraps you can use any other way. Even if you’re not a gardener, many areas have compost pickup services, like Garbage to Garden in my town of Portland, Maine.
At Cabot, we love putting vegetables and vegetarian meals at the center of the plate. These delicious dishes from the Cabot kitchen are perennial favorites for meals throughout the day.
And here are some of our favorite meatless entrees from the Cabot Cheese Board Bloggers:
From Healthy Seasonal Recipes:
From Prevention RD:
From The Comfort of Cooking:
From Buns in My Oven:
From Bake Your Day:
From fANNEtastic Food:
From Love and Zest:
From the Brown Eyed Baker:
From Running to the Kitchen:
From The Lemon Bowl:
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!
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Candace Karu reports on all there is to discover and love about food and farming as well as communicating Cabot’s mission to support community, volunteerism, and sustainability. Whether online, on air, or in person, her job is to amplify the passion and commitment of the 1200 farm families who own Cabot. When Candace is not representing Cabot, she lives, cooks, and works out in Cape Elizabeth, Maine