Sometimes it doesn't get better than a comforting bowl of soup. Check out these ideas for rich and hearty vegetarian one-dish meals:

Creamy mushroom and roasted onion soup: If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Pure the mushrooms with heavy cream for a smooth, velvety finish, then stir in finely chopped roasted onion (the onion can be roasted ahead of time) at the end. A thin slice of Parmigiano-Reggiano completes each serving.

Sally Lunn's carrot, lentil and cumin soup: Rich and full of deep flavor, you might never guess this soup is vegetarian. Or that it comes together so quickly and easily. Sally Lunn's in Bath, England, was happy to share its recipe so you can have a little taste of Bath here at home.

Coral Tree Cafe's vegetable soup: Craving a hearty vegetable soup? Fresh vegetables simmered with barley in a hearty broth makes for a perfect one-dish meal. What's more, your guests might not even notice it's vegetarian.

CORAL TREE CAFES VEGETABLE SOUP

Total time: 1 hour | Serves 8 to 10

Note: Adapted from Coral Tree Cafe in Los Angeles.

2 tablespoons oil 2 cups diced carrots 2 cups diced onions 1/2 cup diced red bell pepper 1 1/2 teaspoons chopped fresh thyme 3/4 cup pearl barley 1 quart vegetable broth 1 1/2 cups prepared marinara sauce 2 cups quartered mushrooms 2 cups diced zucchini Salt and pepper

1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

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Easy dinner recipes: Three rich soups for Meatless Monday

Video Link: https://www.youtube.com/watch?v=3qr0Yl49Kio

Vegetarian/Vegan Meal Starters Haul
A few of my go too healthy Meal Starters. I hope these foods help you get started on you Vegan or Vegantarian Journey 🙂 List Of Foods An Were To Find Them! 1.Whole Wheat Cabbage Filled...

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2557 Phuket Vegetarian Festival 2014 Last Day vol.03
Phuket Town.

By: PAUL HEW

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2557 Phuket Vegetarian Festival 2014 Last Day vol.03 - Video

University Dining is currently working to promote vegetarian options for both vegetarian and non-vegetarian students on campus.

According to Lisa Eberhart, head dietitian of NC State, University Dining has worked in recent years to increase available vegetarian and vegan options around campus, particularly outside of the dining halls.

Our goal in the past years has been to have vegan and vegetarian options available at every venue on campus, Eberhart said.

This year, University Dining added several new vegetarian options to the dining halls special services bars, including a hummus bar and a vegetarian option in the Asian dumpling bar.

University Dining also introduced several new vegetarian entrees, including spicy potato curry, edamame with red grain, roasted cauliflower steaks and Ethiopian cabbage.

The dining halls usually have a wide variety of options, said Anna-Claire Bousquet, a freshman in human biology and nutrition. Im pretty happy with the way the dining hall caters to vegetarians.

According to Eberhart, the school wants to increase the amount of vegetarian food they offer for financial and health reasons.

Since meat prices have gone up so much, we are looking for non-meat center of the plate options, which are also healthier, Eberhart said.

Out of 9,000 students signed up for an NC State meal plan, there are only 198 students who self-identified as vegetarians and 20 as vegans.

Yet, University Dining wants to see all students opting for vegetarian entrees.

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University Dining works to satisfy vegetarian students needs

Video Link: https://www.youtube.com/watch?v=f_FUdrsdxa4

Indian Cabbage Salad Recipe - VEG RECIPES - EASY TO LEARN
utubefoods http://www.youtube.com/channel/UCV68yoHRFXdTpmTkXKPyjVg?sub_confirmation=1 Facebook https://www.facebook.com/pages/Utubefoods/499491653450425 vegetarian meatloaf ...

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ECOSTAY: INDIAS 1ST LONGLASTING,100 % Vegetarian Make-up Range
It is the ultimate everyday Guilt Free make-up you can ever get! 100% vegetarian Preservative free Made with absolutely natural ingredients Long Lasting.

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Cynthia Southcott and Minister Wayne Erasmus demonstrating some vegetarian recipes.

Report by Sarah Robinson Friday, October 10, 2014 1:00 PM

SOME vegetarians choose their diet for ethical reasons - but a Worle-based club is teaching people how reducing meat consumption can have health and financial benefits.

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The Eating Better, Paying Less Vegetarian Cookery Club is in its seventh year of programmes.

Although it opens its doors to people who already have a strictly vegetarian diet, it also welcomes meat-eaters with an interest in eating healthily.

Cynthia Southcott, who helped set up the club, said: When we set it up there was a lot of information on good health and diet, but a lack of information on the vegetarian diet.

Not all of us running it are completely vegetarian but we have an interest in the vegetarian lifestyle.

So we thought we would give it a try and see what happened, and we are still going today.

The club begins with a short talk or presentation and members also enjoy demonstrations on how to make certain dishes, which they can then try.

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Vegetarian cooking promoted by club

11 October 2014 | Food | By: Sejal Sukhadwala

In this series, we review restaurants from an entirely vegetarian angle. While some restaurants will be specifically vegetarian, others will be mainstream. Well be tasting everything from veggie burgers, to posh meat-free menus. Along the way, well try to find out, as far as possible, whether chicken stock, cheese made from animal rennet, gelatine, fish sauce and so on are not lurking in the supposedly vegetarian dishes.

It would be easy to walk past The Shed but that would be a shame. Tucked away in a quiet street next to the more flamboyant Kensington Church Street, the popular former Ark restaurant looks a bit like an ordinary pub; its small, pretty courtyard at the front resembling a beer garden. This is where we dined on a blissfully warm, sunny evening, enjoying the most intensely autumnal meal of the season so far.

Despite its unassuming exterior, inside is a different story. Two interconnecting rooms, one featuring a bar and another a large communal table at the back, are filled with a cheerfully quirky mix of farm equipment, reclaimed rustic furniture, and agricultural scenes on exposed brick walls. Cramped together in the narrow space are wooden benches, brightly coloured barrels that double up as tables, a wagon wheel and even an eight-foot tractor hanging from the ceiling.

This is no countryside-themed restaurant, however. Opened two years ago, it reflects the roots of its owners, brothers Richard and Oliver Gladwin. They were brought up on the Nutbourne vineyard and farm in West Sussex, and both their parents were professional chefs. Restaurateur and manager Richard was involved in setting up Brawn and Bunga Bunga; and head chef Oliver has worked at the Oxo Tower, Launceston Place, Just St James, and Hugh Fearnley-Whittingstalls River Cottage. Their youngest brother Gregory, a farmer on their family farm, supplies much of the freshly picked, wild and foraged produce; and other items are provided by local suppliers mostly from London and Sussex.

The ingredient-led, daily-updated menu of British tapas is somewhat confusingly divided into slow cooking and fast cooking (we couldnt really detect a difference in cooking techniques between the two). Its strewn with fiercely seasonal ingredients such as damsons, cobnuts, quince, truffles, wild mushrooms, celeriac, spaghetti squash, plums and blackberries (and for omnivores, plenty of game). We kick off a highly enjoyable evening with a refreshing plum-coloured aperitif of gin, damson, lemon and soda. A pretty mouthful (canap) of crisp beetroot disc topped with mellow goats cheese and tangy damson jam is the perfect accompaniment.

The must-try veggie dish is Nutbourne feta, dropped pasta, tomato, preserved lemon and salad leaves. A colourful, vibrant mix of freshly made sptzle scattered with smooth, creamy feta, baby pak choi and other mild-tasting leaves has its flavour lifted with the sharp, salty tang of generous quantities of chopped preserved lemon. (The restaurant confirmed that the cheeses used in the meat-free dishes are suitable for vegetarians.) The heartier Wiltshire truffle (yes, truffles grown in Wiltshire) with wild mushroom ragu, celeriac and sage oil is almost akin to eating an entire forest: the bosky, earthy flavours heightened by mineral undertones of spinach and the crunch of deep-fried sage leaves. Perhaps the dish lacks structure a focal ingredient, mellow enough to help tone down the highly concentrated umami flavours but it is delicious.

The signature pudding of magnum vienetta parfait also appears on the menu of their newly-opened restaurant, The Rabbit in Chelsea. Sea-salted caramel and dark chocolate wafers, sandwiched between ice cream sliced vienetta-style, is a retro delight; but more impressive is plum, honey, linseed and almond tart with crme fraiche. Neat squares of almond sponge, scattered amid fresh black and red berries looking like little glistening jewels, is a beautiful-looking plate that heightens the autumnal feel.

Were less impressed by Sussex Reserve, a wine made in the familys own vineyard: its too acidic and perhaps not quite ready for drinking. However, there are other wines from small independent producers around the world, and also Sussex-brewed beer. Staff are charming and gregarious, though looked understandably stressed when a large group turned up unannounced towards the end of the evening. We paid around 55 each a little steep for a neighbourhood joint but then again, it is a destination restaurant, and the cost includes cocktails and a few different wines by the glass and carafe that we experimented with. Too many restaurants pay lip service to local produce, but The Shed, with its origins in a family farm in Sussex, brings authenticity to that over-used term and its a masterclass in seasonal eating to boot.

The Shed, 122 Palace Gardens Terrace, W8 4RT. Tel: 020 7229 4024. Photos kindly supplied by The Shed.Disclaimer: We review strictly anonymously and pay for all our meals, drinks and service.

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Vegetarian London: The Shed