Tag Archives: go meatless

30-Minute Quinoa Enchilada Skillet

For Crazy School Nights…..very yummy!!!!! Serves 6-8

 This entire quinoa skillet dish is cooked from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious & flavorful family-friendly dish!

Ingredients:quinoa

  • 1 large sweet potato, peeled and cubed
  • 5 cloves of garlic, minced
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • 1 cup enchilada sauce
  • 1 15-oz. can black beans, drained
  • ½ cup corn kernels
  • 1 14 oz. can diced tomatoes, drained
  • 1 ¼ cup shredded cheese
  • Optional toppings: avocados, sour cream/Greek yogurt on top, parsley for garnish

Directions:

  1. In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
  2. Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
  3. Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
  4. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
  5. Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
  6. Serve with optional garnishes such as parsley, avocados and sour cream/Greek yogurt on top. Enjoy!

Notes

  1. This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
    2. This dish tastes even better as leftovers!
    3. Feel free to add in your own ingredients. This is a great dish to add vegetables that are perhaps a little past their prime!

Homemade Vegetarian Chili

Homemade Vegetarian Chili    

serves 4-6

Ingredients 

  • 2 tablespoons extra-virgin olive oil      vegetarian chili
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped           
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped                             
  • ½ teaspoon salt, divided
  • 4 cloves garlic, pressed                           
  • 2 tablespoons chili powder to taste
  • 2 teaspoons ground cumin                     
  • 1 ½ teaspoons smoked paprika to taste
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) diced tomatoes
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water                 
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.

Directions

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.

For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion, blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.   

London Curried Shepherd’s Pie

London Curried Shepherd’s Pie  4-6 servingsshepards pie

  • 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch dice
  • 1 tablespoon nutritional yeast                         
  • 1 cup vegetable stock (or water)
  • 1 small yellow onion, cut into 1⁄4-inch dice (about 1 cup)
  • 2 medium carrots, peeled and cut into 1⁄2-inch dice (about 1 cup)
  • 6 ounces green beans, trimmed and cut into 1⁄2-inch segments (about 1 cup)
  • 6 medium garlic gloves, minced (about 1 tablespoon)
  • 1 tablespoon curry powder                            
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can kidney beans, rinsed and drained (about 11⁄2 cups)
  • 1/2 head cauliflower (about 12 ounces), cut into 1⁄2-inch florets
  • 1 cup vegetable stock (or water)                 
  • 2 tablespoons oat flour (or whole-wheat flour)
  • 1 tablespoon fresh lemon juice                     
  • salt and pepper as needed

Preheat the oven to 400°F.      

To make the mashed potatoes, place a steamer basket in a medium saucepan and add 1 to 2 inches of water to the pan. Bring the water to a simmer over medium- high heat. Place the potatoes in the steamer, cover, and steam until they are tender when pierced with a fork, about 10 minutes. Transfer them to a large bowl. Add the nutritional yeast and stock. Mash with a potato masher until creamy. Add salt and pepper to taste and set aside.

To make the filling, combine the onion, carrots, green beans, garlic, curry powder, and cayenne pepper in a large sauté pan. Add 1⁄4 cup water and cook over medium heat, stirring occasionally, for 10 minutes. Add the kidney beans and cauliflower and cook for 5 minutes, or until the cauliflower begins to soften.

Combine the stock and flour in a small bowl and whisk until no lumps remain. (This mixture is called a slurry.) Pour the slurry into the pan with the vegetables and mix well. Cook for 3 to 4 minutes, until the sauce thickens. Add the lemon juice and salt to taste and stir to combine.Transfer the vegetables to a 7-by-11-inch (or similar size) baking dish. Spread the mashed potatoes in an even layer over the vegetables.Put the baking dish on a baking sheet to capture any drippings and bake in the oven for 30 to 40 minutes, until the top is golden brown. Remove from the oven and set the pie aside to cool slightly before serving

This recipe is from darshanaskitchen.com

WINTER SPINACH SALAD

This cheery spinach salad is perfect for chasing the winter blues away…with leafy green spinach!

Makes enough for 1-2

Ingredients for Winter Spinach Saladspinach salad

  • 1 ripe, but firm pear, peeled, cored, and sliced into wedges
  •  2 cups fresh spinach
  •  Salt and freshly ground black pepper                                          
  •  1/4 cup blue cheese                                                                    
  •  1 small handful almonds
  •  Dijon Vinaigrette
  • 2 slices sourdough bread
  •  olive oil, for drizzling

Directions

Preheat the oven to 400 degrees F. In a small bowl toss the pears with a drizzle of oil, salt, and pepper. Spread on a baking sheet and roast until pears are tender, about 10 minutes. Remove from the oven and let cool.

Meanwhile, spread the blue cheese evenly on the bread. Bake in the oven until the cheese is melted and the bread is toasted about 8 minutes.

In a large bowl, toss the spinach with the cooled pears, almonds, and vinaigrette. Serve the salad immediately along side the blue cheese toasts.

Enjoy!

MUSHROOM WELLINGTON

Ingredients

  • 2 tbsp of avocado oil
  • 1 large leek – chopped
  • 2 stalks of celery – chopped
  • 1 and 1/2 cups of sliced carrots – sliced like coins
  • 3 garlic cloves minced
  • 1 tbsp fresh tarragon – minced
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 1 tsp of salt
  • Pepper to taste
  • 1/3 cup vegetable broth
  • 1/2 cup of toasted chopped walnuts
  • 1 cup chopped fresh spinach
  • 12 sheets of phyllo dough
  • 1/4 cup of olive oil

Instructions

  1. Preheat the oven to 375° and line a baking sheet with parchment paper.
  2. Heat the avocado oil in a large skillet on medium-high heat. Add the leeks, celery, and carrots and cook for 4 minutes. Add the herbs, garlic, salt and pepper and cook for another 2 minutes. Add the broth to deglaze the pan. Add the walnuts and spinach and cook until the spinach wilts. Remove from heat.
  3. Take your dough out and lay it flat. Cover it with a damp towel to keep the dough moist. If it dries out it will get crumbly.
  4. Stack two pieces of phyllo dough on top of a piece of parchment paper and gently brush the top layer with a thin layer of olive oil. Add a thin line of filling on the side of the dough lengthwise, leaving a two inch border. Roll the filling and set aside.
  5. Stack two pieces of dough, brush a thin layer of oil on the top piece and add a thin line of filling on the side of the dough lengthwise, leave a two inch border. Roll the dough once over the filling and set the already rolled filling next to it and continue rolling. Continue the process until you have two sheets of dough left.
  6. Layer the two sheets of dough to make an extra-long sheet. Brush with olive oil and add the large finished rolled dough on the edge and roll it up. Slice three to six vents on the top with a sharp knife. Place on the cookie sheet and bake for 20 to 25 minutes or until golden brown and puffy.
  7. Let it cool for 5 minutes before cutting.

 

MUSHROOM SWEET POTATO POT PIE

A NEW TWIST ON AN OLD FAVE  mushrooms-3765555_1280

SERVES 2-3

Ingredients:

  • 1 sweet potato, thinly sliced
  • 5 cups mushrooms of choice (e.g. cremini, Portobello, shiitake), fresh, cut into 1-inch pieces
  • 1/2 cup stout or dark beer
  • 1/4 cup leeks, white part only
  • 1/4 cup shallot, diced
  • 2 tablespoons Kalamata olives, chopped
  • 1 1/2 tablespoon flour, whole wheat or gluten-free
  • 1 1/2 teaspoon balsamic vinegar
  • 1 1/2 teaspoon tamari, low sodium
  • 1 1/2 teaspoon tomato paste
  • 1 teaspoon garlic, fresh, minced
  • 1 teaspoon parsley, fresh, chopped
  • 1 teaspoon thyme, fresh
  • Black pepper, freshly ground, to taste

Directions: 

  1. Preheat oven to 375°F.
  2. In a large pot, sauté shallots over medium heat until translucent, about 3 minutes, adding a drop or two of water as needed if sticking occurs.
  3. Add leeks and 3/4 teaspoon thyme and cook 2 minutes.
  4. Stir in minced garlic and tomato paste and sauté another minute.
  5. Add mushrooms and cook about 10 minutes, stirring regularly and adding water if needed.
  6. Sprinkle flour in the pot. Stir and cook for 1-2 minutes.
  7. Add stout, balsamic vinegar and soy sauce. Bring to a boil and then simmer for 5 minutes.
  8. Remove from heat and stir in olives, parsley, and black pepper.
  9. Spoon mushroom mixture into ramekins then layer sliced sweet potatoes on top, overlapping so the mushrooms are covered with two layers of sweet potato. Season with 1/4 teaspoon thyme and black pepper.
  10. Bake 30-35 minutes or until sweet potatoes are browned and crispy and mushroom gravy is bubbling. Serve.

The Perfect Vegetarian Holiday Meal

This menu us perfect for any

Ok so this is a questions we get often as to what we, as vegetarians/vegans eat on this two major feast days. The quick answer might be everything but the meat…but that leaves some people confused. So here is a rundown on some of the choices we have made over the past 30 years or so.

vegetarian holiday meals

Stuffed pumpkin/butternut/squash…stuffed with a mix of mushrooms, rice, nuts, tomatoes and garlic.

 

Mushroom/spinach strudel with filo dough which is not hard to work with at all!

 

A 16 layer lasagna…..many layers of different  roasted veggies.

 

Mushroom Wellington in flaky pastry.

 

Sides include :

  • Family faves such as Hasselback potatoes
  • Maple syrup roasted Brussel sprouts
  • Garlic mashed potatoes
  • A fresh salad including homegrown microgreens and fruit.

We are not really big on desserts (who needs that after a big meal) but we have one traditional South African dessert we “must” always make which is Melktert…(Milk custard made with English custard powder).

And possibly some chocolate dessert.

What are some of your favorite traditional vegetarian/vegan dishes?

Roasted vegetable and chickpea bowls

I LOVE PAINLESS ONE DISH COOKING!!!sweet-potatoes-742283_960_720
sheet pan roasted vegetable and chickpea bowls  

Prep Time: 20 mins

Cook Time: 40 mins   

Yield: 4

INGREDIENTS

  • 1 medium sweet potato, peeled and small diced
  • 1 red bell pepper, diced
  • 2-3 cups small broccoli florets
  • 1/2 large red onion, roughly chopped
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 cups cooked quinoa or your favorite grain
  • Optional toppings: tahini, lemon wedges, fresh parsley

INSTRUCTIONS

  1. Pre-heat oven to 400 degrees F.  
  2. Place all vegetables and chickpeas onto your sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin.
  3. Roast vegetables until sweet potato is tender and other vegetables are browned and caramelized, 35-45 minutes—- stirring once or twice
  4. My new favorite seasoning is “everything but the bagel” and I use that often in place of the curry powder, paprika and cumin.   
  5. I ALSO DO A FRIDGE CLEAN OUT WITH ALL THE VEGGIES I CAN LAY MY HANDS ON AND BLACK BEANS (RINSED) WITH TACO SEASONING
  6. This meal is open to so many interpretations…so go for it!!

Vegetarian Cassoulet

This recipe is from SMITTEN KITCHEN

A hearty fall dish

Serves 4-6

Ingredients from Vegetarian Cassoulet:

  • 3 medium leeks (white and pale green parts only)
  • 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • 3 celery ribs, cut into 1-inch-wide pieces
  • 4 garlic cloves, chopped
  • 1/4 cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 3 cans cannellini beans
  • 1 can diced tomatoes, with their juice
  • 3 tablespoons tomato paste
  • 1 quart stock

For garlic crumbs:

  • 4 cups coarse fresh bread crumbs from a baguette
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley

Directions:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.

Finish the Vegetarian cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

 

VEGETARIAN CAULIFLOWER LASAGNA

VEGETARIAN CAULIFLOWER LASAGNAVEGETARIAN CAULIFLOWER LASAGNA

Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it’s blended into the ricotta cheese filling for texture, and a second time when it’s roasted and used in place of the traditional meatballs or sausage…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 lbs)
  • 2 Tbsp olive oil, plus more for coating the lasagna noodles
  • Kosher salt
  • 1 (28-oz) can no-salt-added whole plum tomatoes
  • 5 cloves garlic, 4 sliced and 1 chopped
  • 1 large red bell pepper, diced
  • 2 Tbsp tomato paste
  • 1 cup fresh basil leaves
  • 8 oz whole-wheat lasagna noodles (about 10 noodles)
  • 1 cup part-skim ricotta
  • 1 large egg
  • 1 cup shredded part-skim mozzarella
  • ¼ cup grated Parmesan
  • 2 Tbsp fresh flat-leaf parsley leaves, chopped

Preparation Method

  1. Preheat the oven to 425ºF.
  2. Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt.
  3. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
  4. Put the tomatoes in a medium bowl and use your hands to crush them.
  5. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
  6. Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic about 2 minutes.
  7. Add the bell pepper and cook, stirring, until soft, about 8 minutes.
  8. Add the tomato paste and stir to incorporate, about 30 seconds.
  9. Add the crushed tomatoes with their juice and 4 large leaves of basil.
  10. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes.
  11. You should have about 3 3/4 cups of sauce.
  12. Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot.
  13. Cook according to the package directions until al dente. Drain the noodles in a colander.
  14. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
  15. Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed.
  16. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree.
  17. Transfer the mixture to a medium bowl.
  18. Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish.
  19. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary.
  20. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping.
  21. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan.
  22. Top with the remaining 4 lasagna noodles, cutting just to fit.
  23. Then add the remaining tomato sauce, mozzarella and Parmesan.
  24. Cover with foil and bake until bubbly and hot, about 20 minutes.
  25. Remove the foil and cook until the cheese begins to brown, about 10 minutes more.
  26. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.