Tag Archives: eat vegetarian

Texas Caviar Recipe

Summer time is time to enjoy salads!texas cavier

Ingredients:

  • 1 cup sugar ( I use agave nectar and a little less than that)
  • 1/2 cup olive oil
  • 3/4 cup white cider vinegar
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 red onion diced or a bunch of green onions sliced
  • 1 can corn (drained)
  • 1 can each black eyed peas  and black beans(rinsed and drained)

Mix well and enjoy.

Note from Dr C:  this is to me a basic recipe…I throw in whatever beans I like, I have added edamame/Chickpeas/kidney beans.  Also celery and shredded carrots have found their way into this mix and it keeps for a week in the fridge (if you are lucky).

ROASTED SPRING VEGETABLE FARRO BOWLS WITH THAI GREEN CURRY PESTO

   6-8 servings

(FARRO is an ancient grain and I find in Meijer in the rice aisle)farro

Substitute orzo or brown rice if you wish (use appropriate cooking time and water)

  • 1 1/2 cup farro
  • 3 cups water
  • Salt to taste
  • 1 Tbsp. Virgin Olive Oil
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 2 zucchinis, trimmed, quartered lengthwise and cut into 1/2”
  • 1 pint cherry tomatoes, quartered
  • 8 oz. fresh mozzarella pearls

For the dressing:

  • 3 cups loosely packed basil
  • 2 cloves garlic
  • 2 Tbsp. pine nuts/walnuts
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Organic Red Wine Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & black pepper to taste
  1. Preheat oven to 400*F.
  2. In a medium pot, combine the farro, water and a pinch of salt. Bring to a boil over high heat. Reduce heat to low and simmer until farro is cooked through and water has evaporated, about 20 minutes. Remove from the heat and set aside.
  3. Toss together the  Olive Oil,asparagus and zucchini in a large bowl. Add salt and pepper to taste. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until tender and starting to brown. Remove from oven.
  4. In a large salad bowl, toss together the cooked farro, roasted vegetables, cherry tomatoes and mozzarella.
  5. To make the dressing, combine the basil, garlic, pine nuts and green curry paste in the bowl of a food processor. Pulse until broken down into tiny pieces. With the mixture running, stream in the Vinegar and the  Olive Oil.Add salt and black pepper to taste.
  6. Toss the salad with the dressing and serve warm or at room temperature.

Author: Eats Well With Others

Lemon Berry Muffins

Got this recipe from one of my quilters newsletters…..very yummy

Ingredients

  • 2 Cups unbleached all-purpose flourLemon Berry Muffins
  • 3 tsp baking powder
  • 1 Tblsp ground flax meal
  • 1 tsp salt
  • ¼ cup of coconut oil melted
  • 1 soft very ripe banana (or microwave one) mashed
  • ¼ cup of pure maple syrup
  • ¼ cup of hemp /almond/rice milk
  • 1 tsp pure vanilla extract
  • juice of 1 lemon
  • 1 Tblsp of lemon zest
  • 3 Tblsp coconut flakes
  • 1¼ cup of mixed berries or blueberries

Directions

  1. Preheat your oven to 375.
  2. In a large bowl combine the dry ingredients: flour, baking powder, flax meal, and salt.
  3. In another bowl combine the wet ingredients: melted coconut oil, mashed banana, maple syrup, non-dairy milk, vanilla, and lemon juice.
  4. Combine the wet and dry ingredients, mixing well.
  5. Now fold in the lemon zest, coconut flakes, and berries until they are well incorporated into your mix.
  6. Scoop your mix into greased baking tin.  Fill the molds about ¾ the way full.
  7. Bake for about 15-25 minutes.

 

VEGETARIAN GIANT WHITE BEANS PIZZA

Serves 6-8

Found this on Smitten Kitchen and loved it!

Ingredients

  • 2 tbsp (30ml)  olive oil
  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 1 large carrot) diced
  •  salt freshly ground black pepper, or red pepper flakes
  • 2 large cloves garlic, minced
  • 1/4 cup (60ml) dry white or red wine, (optional)
  • 2 1/4 cups (550g) crushed tomatoes, (28-ounce or 800g can minus 1 cup; reserve the rest for another use)
  • 1 pound (455g) cooked tender-firm giant white beans
  • 4 cups chopped spinach
  • Up to 3/4 cup (175 ml) vegetable broth
  • 1/2 pound (225g) mozzarella, coarsely grated
  • 1/3 cup (35g) grated Parmesan
  • 2 tbsp (5g) roughly chopped fresh flat parsley, for garnish (optional)

Directions

Prepare the beans* and vegetables Heat the oven to 475 degrees. In a 21/2-to-3-quart (ideally oven-safe) deep sauté pan, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about  10  minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the spinach, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.   Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Bean cooking notes
These beans are called fagioli corona (in Italy), gigante/ gigandes (in Greece), Royal Corona (by Rancho Gordo, where I ordered mine), and other name  Because they’re very big, I usually soak them for 12 to 24 hours in salted water, then simmer them for a couple hours; you could also use a slow cooker on high (usually 4 to 6 hours, but it will vary), or a pressure cooker (about 20 minutes, with variance), or bake them in the oven at 325 degrees for approximately 70 to 90 minutes after bringing them to a simmer on the stove.

JERK STYLE CAULIFLOWER STEAKS

Serves-4cauliflower steaks

Ingredients

1 medium cauliflower

For the marinade:

  • 35g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet /jalapeno
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  •  juice of lime
  • sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 200C/gas mark 6.
2. Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.
3. Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1cm thick you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.
4. Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.
5. Place the steaks on a roasting tray and loosely cover with foil. Roast for 15-20 minutes before removing the foil for a further 10 minutes, turning once.
6. This next step is optional ……..Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.

SPICY CAULIFLOWER NACHOS

Low-Carb Cauliflower Creamed SpinachSERVES 4-6 (GLUTEN FREE)

ABSOLUTELY A NEW FAVE IN THE LANJOPOULOS FAMILY

  • 1 head cauliflower (1 ½ lb/680g)
  • 2 tablespoons neutral oil, melted (e.g. grapeseed, coconut)*
  • 2 tablespoons hot sauce
  • 3 teaspoons onion powder
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1 bell pepper (orange or red)
  • 1/3 cup purple onion, diced
  • 1 1/4 cup cheddar cheese, shredded
  • 1 tomato, chopped
  • 1-2 jalapeno peppers, sliced
  • For garnish: Avocado, Cilantro

DIRECTIONS

  1. Preheat oven to 425°F. Spray/grease a large ovenproof skillet pan (e.g. 12” cast iron pan).
  2. Cut cauliflower into florets, then put them into a large bowl. Whisk melted coconut oil and hot sauce together. Pour over cauliflower and mix well. Add onion powder and paprika. Stir until evenly coated. Transfer spiced cauliflower to greased skillet pan. Sprinkle with salt.
  3. Place pan in oven and bake for 15 minutes. Flip cauliflower and bake for another 15-20 minutes, until golden brown. Sprinkle bell pepper, purple onion, cheddar cheese, tomato pieces and jalapeno peppers on top of cauliflower. Bake for another 5 minutes, or until the cheese is melted. Top with chopped avocado and cilantro, then serve immediately.

Notes:
*If using coconut oil for savory dishes, you may wish to opt for processed (deodorized) coconut oil. It doesn’t impart the same coconut scent.
**Reduce if you prefer things less spicy. You can always add more hot sauce at the end.

Chickpea and Artichoke One-Pot Wonder

Bliss in a Dish

serves 4-5

Dreena Burton’s Bliss in a Dish (Chickpea and Artichoke One-Pot Wonder) is a hearty and satisfying plant-based casserole. The recipe is a combination of all of our favorite wholesome ingredients, including chickpeas, artichokes, potatoes, tomatoes, red bell pepper, garlic, and olives, that are then tossed with a variety of herbs and baked to perfection. Bring your loved ones to the table with a dish that will fuel them with nutrients and show them how much you care.

  • 2 cups chickpeas, rinsed and drained
  • 2 cups artichoke hearts, quartered
  • 2 cups Yukon gold potatoes, cut into 1″ cubes
  • 1 cup tomatoes, chopped
  • 1 cup red bell pepper, diced
  • 1/3 cup kalamata olives, pitted and sliced in half
  • 2 garlic cloves, minced or grated
  • 3 tablespoons water
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Freshly ground black pepper, to taste
  1. Preheat oven to 400°F.
  2. Place potato cubes in a large pot of water. Cover and bring to a boil, then lower temperature to medium-low and cook for 15-20 minutes or until tender. Drain. (You can also steam potatoes)
  3. Transfer potatoes and other ingredients (except vinegar) into a large bowl and toss to combine.
  4. Place mixture in a large casserole dish and cover with foil. Cook 20 minutes then stir.
  5. Replace foil and cook an additional 20 minutes until potatoes are fully tender and other vegetables are soft.
  6. Add vinegar, stir, then bake an additional 15-20 minutes.   Remove from oven and serve hot.

Maple Roasted Brussels Sprouts

For the Brussels Sprouts haters!!!Maple Roasted Brussel Sprouts

  • 1 pound Brussels sprouts, ends trimmed and outer leaves removed and halved
  • 1 medium sweet onion, slices
  • 1 large apple, peeled, cored and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss the Brussels sprouts, onions and apples together in a bowl.
  3. Mix the olive oil, maple syrup, salt and pepper together then drizzle over Brussels sprouts mixture. Stir until everything is coated (add another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
  4. Bake for 25-30 minutes, stirring a few times while baking, until apples are tender, onions soft and Brussels sprouts begin to caramelize.  ENJOY!

LOOKING FOR SOMETHING DIFFERENT FOR DINNER SIDES?

Cheesy Hasselback Potatoes -6 servingsDINNER SIDES

  •  4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 6 cloves garlic, minced or finely diced
  • 6 med Yukon potatoes, scrubbed & dried
  • Kosher salt and ground black pepper
  • 1/2 cup shredded Parmesan

Preheat the oven to 450 degrees F and line a baking sheet with foil.

In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.

Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.

Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.

Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

Quinoa-Cranberry Stuffed Acorn Squash

SERVES 4

INGREDIENTS:

  • 2 medium acorn squash (2 to 2 1/4 pounds each)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 small onion, chopped
  • 1 cup red quinoa, rinsed well
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup dried cranberries
  • 1 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup roasted, salted and shelled pistachios, coarsely chopped

INSTRUCTIONS

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.