Tag Archives: vegetarian recipes

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 Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese

(Makes 4-6 servings; recipe created by Kalyn.)

Ingredients

  • 8 oz. brown Crimini Mushrooms (also called Baby Bellas or Baby Portobellas)
  • 1 T + 1 T olive oil
  • 1 lb butternut squash, cut into pieces about 3/4 inches square (they don’t all need to be the same size and shape)
  • 1/2 tsp. Vege-Sal or salt plus freshly ground black pepper to taste, to season the squash as it cooks
  • 2 cups Penne or other similar pasta shape (I used Dreamfields Penne, which is a low-carb pasta)
  • 1/2 cup diagonal sliced scallions (green onions), green part only
  • generous amount salt for pasta cooking water, at least 1 tsp. (The pasta doesn’t absorb all that salt, but it will taste flat without it.)
  • 2 oz. goat cheese, or slightly more (You can use Feta if you’re not a fan of the more pungent goat cheese.)
    freshly-grated Parmesan for serving, optional

Directions

Cut the Butternut squash into cubes (or buy the precut if you wish)

Wash the mushrooms and cut into thick slices. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat, add mushrooms, and saute until they’re nicely browned, about 6-8 minutes. While mushrooms cook start the pasta water boiling. adding a generous amount of salt, and measure out 2 cups of pasta. Cut the butternut squash into cubes about 3/4 inches square or slightly larger.

When the mushrooms are nicely browned, remove them to a bowl. Add the other tablespoon of olive oil and when it’s hot add the butternut squash and cook, turning every few minutes, until the squash is nicely browned and cooked through, about 10 minutes. Season squash with the Vege-Sal (or salt) and freshly ground black pepper as it cooks. (Depending on how hot your stove is, you may need to turn the heat to medium.) Add the pasta to the boiling water when you start cooking the squash. Cook pasta 10 minutes from the time it comes to a boil.

While the squash cooks, diagonally slice the scallions and measure out 2 oz. goat cheese. When the squash is browned and cooked through, add the mushrooms back into the frying pan, along with any accumulate liquid. Turn heat to low to keep it warm without cooking more.

When the pasta is cooked to al-dente (still slightly chewy), scoop out 1/2 cup pasta cooking water and then drain pasta into a colander placed in the sink.  Put drained pasta back into the pot you cooked it in, stir in the goat cheese, and let it melt for about a minute.  Add some of the pasta water, as much as you need to feel like the cheese had made kind of a sauce.  When cheese is melted, gently stir the cheese-coated pasta into the squash and mushrooms. (You can add the rest of the pasta water at this point if you think you need it; I thought it was “saucy” enough without any more water.)  Gently stir in sliced scallions and serve hot, with Parmesan cheese to add at the table if desired.

Pesto + Mushroom Stuffed Spaghetti Squash

Originally published Killing Thyme

Enjoy Italian flavors and hearty mushrooms in this delicious low-carb meal. It’s also great reheated!Spaghetti Squash

 

Ingredients

  • 1 spaghetti squash approx. 2.5lbs
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1/4 cup diced red onion
  • 5.5 oz baby bella mushrooms sliced
  • 1/4 cup pesto
  • 1/4 cup tomato sauce
  • 1/4 cup shredded Parmesan or pecorino romano
  • Kosher salt and cracked black pepper to taste

 

Optional garnishes:

 

  • Shredded mozzarella
  • Fresh basil

 

Cooking the squash:

 

  • Preheat oven to 375 degrees F.
  • Lightly oil a baking sheet.
  • Carefully slice the squash in half lengthwise and scrape out the seeds.
  • Drizzle each half with 1 tbsp olive oil and season with kosher salt and pepper, to taste.
  • Place squash, open-side down, onto the prepared baking dish.
  • Roast in the oven until tender, about 30 minutes. (While the squash roasts, you can prepare the filling to save time.)
  • Remove squash from oven and let rest until cool enough to handle, or handle it while wearing oven mitts.
  • Scrape the flesh with a fork to create strands.

 

Filling:

 

  • Heat 1 tbsp olive oil in a skillet.
  • add the garlic and onions and simmer until garlic is fragrant, approx. 2 minutes. Stir often to prevent the garlic from browning.
  • Add the mushrooms and cook until tender, stirring occasionally.
  • Dump the spaghetti squash strands into the skillet.
  • Add the pesto, tomato sauce and shredded parm.
  • Stir to coat the squash.
  • Season with salt and pepper to taste.
  • Evenly redistribute the squash mixture into each squash bowl.
  • If topping with mozzarella, do so, and give the squash broil until mozzarella melts

 

  1. Garnish with fresh basil and serve.

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.

 

Vegetable Salad with Black Beans

End of summer vegetable salad with black beansVegetable Salad with Black Beans

serves 4-6

This Loaded Summer Vegetable and Black Bean Salad is a perfect way to use all that fresh summer produce that needs to be eaten!  It’s great as a side dish or with chips!

Ingredients for Vegetable Salad with Black Beans

  • 3 teaspoons olive oil, divided
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • 1 (15 ounce) can black beans,
  • 1 cup cooked corn kernels
  • 1 pint cherry tomatoes, sliced in half
  • 1 small orange bell pepper, diced                  Vegetable Salad with Black Beans
  • 1 clove garlic, minced
  • 1 medium avocado, pitted and diced
  • 1/3 cup diced red onion
  • 1 large handful fresh cilantro
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt
  • Black Pepper

Directions for Vegetable Salad with Black Beans

  1. Heat a large skillet over medium heat and add 1 teaspoon olive oil and diced zucchini and summer squash.  Season with salt and pepper and cook until tender and browning, 10 minutes.  Let cool for about 5-7 minutes.
  2. In a large bowl add the cooled zucchini and squash, black beans, corn and all the remaining veggies.
  3. Top with 2 teaspoons olive oil, lime juice, cumin, chili powder and salt and pepper to taste.  Mix until everything is combined.  Enjoy with as a dip for chips or as a side dish!

If you’re making this salad ahead of time, wait until serving to add the avocado.  Salad will stay good in the refrigerator for 2-3 days.

ANTIBIOTIC-RESISTANT BACTERIA FOUND IN 75% OF SUPERMARKET MEAT

This article originally appeared here.

Superbug Bacteria in Supermarket Meatbacteria

Roughly 75 percent of the meat sold at grocery stores in the United States contains antibiotic-resistant bacteria, aka superbugs, according to a new report by the Environmental Working Group, a consumer advocacy and research nonprofit.

Sound familiar? EWG first warned of these superbugs—and the serious public health threat they pose—in 2013. Not only does the problem persist, the prevalence of superbugs in pork chops and ground beef has actually increased. That’s in large part because factory farms continue to abuse antibiotics, says Dawn Undurraga, EWG nutritionist and author of the report. Producers feed the drugs to farm animals not to treat bacterial infections but to promote growth, prevent disease, and compensate for cramped, unsanitary living conditions.

“Penicillin is the second most used type of antibiotic on the farm, even though the World Health Organization has designated penicillins as ‘critically important’ antibiotics for use in human medicine,” notes Undurraga. “The type of penicillin that is used on the farm, amoxicillin, is the same one we give to our kids to treat ear and respiratory infections. It’s the No. 1 antibiotic given to kids each year, and we’re squandering it by using it on the farm.”

Why is this so dangerous?bacteria

In fact, the vast majority of antibiotics sold in the U.S. are given to farm animals, not people. Why is this so dangerous? Antibiotics typically kill most bacteria, but not all, leaving behind antibiotic-resistant superbugs that can spread foodborne illnesses and other diseases—all while transferring their antibiotic-resistance genes to their offspring and to other bacteria in the environment, creating even more superbugs. This in turn can lead to antibiotics losing effectiveness and infections becoming harder to treat. The Centers for Disease Control estimate that antibiotic-resistant bacteria infect more than 2 million people every year and cause at least 23,000 of them to die.

While the Food and Drug Administration introduced a plan in 2013 urging pharmaceutical companies to stop selling antibiotics for the use of growth promotion in farm animals, Undurraga stresses the need to do more: The latest statistics show that 87 percent of the bacteria found on ground turkey products are resistant to tetracyclines, a type of antibiotic that’s used to treat human ear infections, bronchitis, pneumonia, urinary tract infections, chlamydia, and more. One in five strains of salmonella found on grocery store chicken are resistant to amoxicillin, which, in addition to being prescribed annually to more than 18 million children, is one of the only antibiotics available to treat salmonella poisoning in pregnant women.

Take up the Fight Against Antibiotic Resistance

Taking up the fight against antibiotic resistance in your own daily life can be as simple as avoiding unnecessary use of antibiotics and, even better, transitioning to a whole-food, plant-based diet. However, you’ll still be at risk for picking up superbugs (which can get transported off farms via meat, farm workers, soil, air, or water) until there’s a significant policy change: “Despite growing awareness, the FDA has chosen to bury its head in the sand; it has not issued any rules to deter the industry, instead opting for voluntary guidance,” says Undurraga, who advocates for the World Health Organization recommendations to get medically important antibiotics off of factory farms. “Other developed countries such as Sweden, Denmark, and the United Kingdom have successfully banned nonessential farm use of various antibiotics, and there is no reason that the U.S. could not do the same.”

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.