Couverture de Vegetarians & Meat-Lovers: Split Table Recipes

Vegetarians & Meat-Lovers: Split Table Recipes

Vegetarians & Meat-Lovers: Split Table Recipes

De : Julie Hoag
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Is your family composed of vegetarians and meat-eaters? Do some of those in your family only go for meatless portions while others love meat? Do you want to feed both vegetarians and meat-eaters easily at the same time? Well, if so, your situation is just like my family's. My name is Julie Hoag, and yep, I'm the vegetarian in a family of meat-lovers. I've had to learn to cook for both types of diets for every meal for the last 27 years so I've had a lot of experience. It's not as hard as you'd think to cook to accommodate both types of diets, but it does take paying attention to detail, thinking outside the box, and a bit of extra work, but less work than being a short-order cook. But the good news is that it's very possible to do! In this podcast, I will share tips, advice, and recipes to help you feed your varied diet family better with less time, with one recipe. Copyright starting 2022 and all rights reserved Julie A Hoag Julie Hoag Writer LLC NO AI TRAINING OF THIS PODCAST IS ALLOWED WITHOUT PERMISSION FROM THE PUBLISHER.© 2025 Vegetarians & Meat-Lovers: Split Table Recipes Alimentation et vin Art Cuisine
Épisodes
  • Hybrid Spinach and 3 Cheese Vegetarian and Meat Big Pasta Bake Dinner

    Hybrid Spinach and 3 Cheese Vegetarian and Meat Big Pasta Bake Dinner
    May 31 2026
    Season 4, Episode 20: Hybrid Spinach and 3 Cheese Vegetarian and Meat Big Pasta Bake Dinner. Cooking for a larger group where some people are vegetarians and others are meat eaters? This is your solution! This is a super easy and yummy baked pasta dish. This recipe uses two pans and will feed 8-10 people. It's similar to a spinach lasagna, but easier to make because you stir the ingredients together rather than need to build layers. Ingredients: 2 pan version 16 oz penne or rigatoni pasta1 Tbsp olive oil1 ½ Tbsp minced garlic from a jar5 cups fresh baby spinach, packed15 oz ricotta cheese¾ c. grated Parmesan cheese4 c. shredded mozzarella cheese2 Tbsp dried basil leaves2 eggs, scrambled1 ½ tsp salt¾ tsp black pepper49 oz marinara sauce36 oz frozen Italian meatballs Directions: Preheat oven to 375.Cook pasta according to the instructions on the package to al dente.Cook frozen meatballs according to the package instructions.Spread marinara sauce on the bottom of each pan, one 9x13 inch glass baking dish, and a smaller baking dish 8x11.5 inch/2 QT.Combine ricotta cheese, Parmesan cheese, half the mozzarella cheese, egg, dried basil leaves, and salt and black pepper together and stir well.Cook garlic in olive oil for about a minute, stirring.Add spinach to the hot pan, stirring to wilt. Remove from heat.Combine spinach and garlic mixture with cheese mixture. Stir well.Add cooked, drained pasta, and stir well.Add pasta mixture to both pans, making the vegetarian portion a little higher than the meat portions.Add the cooked meatballs to meat pan, or distribute them to both pans as desired, leaving a portion without meatballs for a meatless portion(s). I generally do the larger pan with meatballs and the smaller pan meatless, but you may divide this up as desired based on needs.Cover both dishes with remaining marinara sauce (this should be about half the sauce or more).Sprinkle remaining mozzarella cheese across both pans, evenly.Spray tin foil with cooking spray and cover both pans.Cook for a half hour, uncover and cook for about 20 minutes more until hot and bubbling and cheeses are all melted. Cool. Serve, and enjoy! Ingredients for smaller 1 pan version: Substitute the following: 1 Tbsp minced garlic, 4 cups fresh spinach (packed), 1/2 c. grated Parmesan cheese, 2 c. mozzarella cheese, 1 Tbsp dired basil leaves, 1 egg scrambled, 1 tsp salt, 1/2 tsp black pepper, 36 oz marinara sauce, 24-26 oz frozen Italian meatballs Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie #vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner #meatless #hybridrecipe #splittable #cookingforagroup #multiplediets #onedishtwodiets #pasta #dinnermeal Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7
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    15 min
  • Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls

    Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls
    May 27 2026

    Season 4, Episode 19: Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls. This is a fantastic split table meal! It's very versatile and can work to create vegan, vegetarians, and also meat containing bowls in a very easy, and doable, manner. Feeding mutliple diets in one meal is a challenge, but not when you are armed with lots of recipes that work for just this situation! This is a tasty meal that is so customizable that it works for meatless and meat bowls.

    Ingredients:

    • 4 medium sweet potatoes, peeled and diced into bite size pieces
    • 1 can (15 oz) black beans, drained and rinsed
    • 2 cups uncooked quinoa, cooked according to the package instructions (or use rice as desired)
    • 1 bag of frozen corn kernels, cooked
    • 1 red bell pepper, diced
    • 1 avocado, chopped
    • 1 container of cherry or grape tomatoes, halved or cut in thirds
    • 1/2 cup red onion, chopped
    • 1/2 cup fresh cilantro leaves, chopped
    • 2 Tbsp olive oil
    • 1/2 tsp ground sea salt
    • 1/2 tsp black pepper
    • 2 tsp paprika
    • 12 Tbp olive oil (for dressing)
    • 8 Tbsp lime juice (for dressing)
    • 4 tsp ground cumin (for dressing)
    • 4 tsp smoked paprika or regular paprika (for dressing)
    • 2 tsp garlic powder (for dressing)
    • 2 tsp chili powder (for dressing)
    • 4 tsp low sugar maple syrup (for dressing)
    • salt and pepper to taste (for dressing)
    • 4 Chicken breasts or thighs (optional)
    • Marinade for chicken: juice from two limes, 1/2 c. olive oil, 6 Tbsp mild taco seasoning
    • Optional extra toppings: sour cream/vegan sour cream, sliced jalapenos, crushed tortiall chips, fresh lime wedges, shredded cheese, and/or scallions

    Instructions:

    1. Create marinade for chicken, if meat is desired, and marinate chicken for 1/2 to 2 hours.
    2. Preheat oven to 400 degrees.
    3. Combine 2 Tbsp olive oil with 1/2 tsp ground sea salt, 2 tsp paprika, and 1/2 tsp black pepper. Stir. Add chopped sweet potatoes and stir to coat.
    4. Roast in an even layer on a cookie sheet pan for about 20-25 minutes or so, until tender and slightly carmelized.
    5. Grill marinated chicken (or cook in the oven) until it reaches 165 degrees internally. Slice chicken into strips or cut into bite size pieces. Keep warm until ready to serve.
    6. Prepare quinoa according to package instructions. Keep warm until ready to build bowls.
    7. Cook corn according to package instructions. Keep warm until ready to build bowls.
    8. Prepare dressing with olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, maple syrup, salt and pepper. Whisk all the ingredients together. Set dressing aside.
    9. Chop up avocado, onion, bell pepper, cherry tomatoes, and cilantro leaves. Place each into it's own separate bowl.
    10. When all ingredients are done cooking, add them all in separate bowls so that people can curate their desired bowl to be vegan, vegetarian, or meat containing. Put quinoa down first and then add other ingredients on top. Drizzle each bowl with the homemade dressing.

    Enjoy!

    Books!

    My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

    My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

    Happy eating! Take care,

    Julie

    #vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner #meatless #hybridrecipe #splittable #cookingforagroup #multiplediets #onedishtwodiets

    Support the show

    Visit my website: https://www.juliehoagwriter.com/
    Music by Young Presidents, "So Excited".
    Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

    Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7
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    13 min
  • Zesty Veggie Italian Cold Pasta Salad

    Zesty Veggie Italian Cold Pasta Salad
    May 19 2026

    Season 4, Episode 18: Zesty Veggie Italian Pasta Salad. This salad is simple to make and so tasty! It's a great one for hot summer days and picnics, but also works fabulous as a side dish to any meal. The prep is pretty simple and quick, which I love being a busy mom who runs her own business.

    This recipe uses cheese, but it's very good without the cheese as well. So you have options!

    Ingredients:

    • Italian Dressing and Recipe dry mix packet (0.7 ounces)
    • 1/4 c. white vinegar
    • 1/2 c. olive oil
    • 8 oz. Feta cheese crumbles (also good with 9 or 10 ounces)
    • 1 Tbsp freeze drived chives
    • 1 Tbsp lemon juice (about 1 lemon)
    • 1 Tbsp minced onions, dried
    • 1 tsp seasoned salt
    • 1 Tbsp Italian seasoning
    • 4 cups grape tomatoes sliced
    • 1 c. baby carrots, sliced
    • 2 cups broccoli florets
    • 1 pound elbow pasta

    DIrections:

    1. Cook pasta according to directions on the package. Drain.
    2. Create the dressing mixture. Combine dry Italian seasoning packet contents with vinegar, oil, freeze dried chives, lemon juice, minced dried onions, seasonded salt, and Italian seasoning in bowl. Whisk aggressively.
    3. Combine sliced tomatoes, fresh diced onions, cheeses, carrots, broccoli in a large bowl. Stir.
    4. Add in cooled pasta and dressing mixture. Stir to coat.
    5. Refrigerate until ready to eat.

    And you're done!

    The other thing to note is that if you want to eat this warm, it's good that way too. So don't allow pasta to cool too long if eating it warm, otherwise follow the same recipe and directions to enjoy it warm instead of cold.

    Enjoy!

    Books!

    My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

    My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

    Happy eating! Take care,

    Julie

    #vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner

    Support the show

    Visit my website: https://www.juliehoagwriter.com/
    Music by Young Presidents, "So Excited".
    Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

    Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7
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    12 min
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