Tag Archives: vegetarian

HEALTHY MEXICAN BAKED SWEET POTATOES

SERVES 4

INGREDIENTSsweet-potatoes-3937451_1280

  • medium sweet potatoes                        
  • 1 tablespoon olive oil divided
  • 3/4 cup canned corn rinsed and patted dry    
  • 1/2 cup canned black beans drained and rinsed
  • 1 green bell pepper diced                           
  • 1/2 onion diced

SEASONING

  • 1 teaspoon each smoked paprika, dried oregano,  brown sugar, chili powder
  • 1/2 teaspoon each garlic powder, cumin,   salt

TOPPINGS

  • 4 tablespoons light sour cream
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest grated
  •   2 tablespoons fresh cilantro roughly chopped  ( or green onions DR CL)

INSTRUCTIONS

  1. Scrub the sweet potatoes under running water and pat them dry with a paper towel.
  2. Preheat the oven to 180 degrees C (350 degrees F).
  3. Prick the sweet potatoes with a fork and place them on a baking tray lined with parchment paper.
  4. Drizzle 1/2 tablespoon of olive oil over them and rub the oil all over with your hands.
  5. Bake the sweet potatoes for 45-60 minutes.
  6. In a small bowl combine all seasoning ingredients.

Prepare the filling:

  1. About 20 minutes before the potatoes come out of the oven, place a large skillet over high heat.
  2. Put the corn in the skillet, sprinkle with seasoning and let the corn roast for about 10 minutes, stirring occasionally. Set aside.
  3. In the same skillet add 1/2 tablespoon of olive oil. Once hot, add the bell pepper, onion, sprinkle with the seasoning mix and sauté until soft.
  4. In a large bowl mix together the corn, black beans, onion and pepper.

Prepare the toppings:

  1. In a small bowl, stir together the sour cream with the lime zest and juice. Set aside.

Assemble the potatoes:

  1. Remove the sweet potatoes from the oven when fork-tender and let them cool for 5-10 minutes.
  2. Cut a slit down the middle of each one and squeeze the ends to open.
  3. Fill each potato with a generous amount of filling, top with a dollop of sour cream and garnish with cilantro.

VEGAN GREEN BEAN CASSEROLE

A Thanksgiving Favorite. Now you can bring the vegetarian version! vegan green bean casserole

  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Sea salt and black pepper                         
  • 2 Tbsp vegan butter or olive oil
  • 1 medium shallot (minced)                       
  • 2 cloves garlic (minced)
  • 1 cup finely chopped mushrooms (button, baby bella, or cremini)
  • 2 Tbsp all-purpose flour                            
  • 3/4 cup vegetable broth 
  • 1 cup unsweetened plain almond milk        
  • 1 1/2 cups crispy fried onions (divided )

Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.

In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.

Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.

Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions. Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).

 

MUSHROOM AND SPINACH STRUDEL

 by Rachael Ray 

serves 4

This rich and decadent strudel is inspired by a recipe from the original Moosewood cookbook by Mollie Katzen, only this recipe uses spinach and feta cheese as well as her mushroom strudel mixture.  It’s like Spanakopita meets Mushroom strudel. 

Ingredients

  • 12 small sheets filo dough, defrostedmushrooms-1309246_1280
  • EVOO or EVOO spray  (extra virgin olive oil)
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 pound fresh baby spinach
  • 1 pound crimini mushrooms, sliced
  • Salt and pepper, to taste
  • 1 12 ounce package cream cheese
  • 1/2 cup bread crumbs, plain
  • 1/2 cup crumbled feta
  • 1/2 cup fresh dill, chopped

Preparation

Preheat oven to 350º F. 

Saute onions and garlic in EVOO in a large saute pan over medium heat.  When onions and garlic start to cook, after about 5 minutes, add spinach and mushrooms.  Allow mixture to cook thoroughly.  Add salt and pepper to taste and put mixture into a large mixing bowl.

While mixture is still warm, add cream cheese, feta cheese, bread crumbs and dill.  Mix thoroughly.  Mixture should not be loose-if it is, add more bread crumbs.

Take one sheet of filo dough and either spray EVOO evenly over it or brush about a teaspoon with a pastry brush.  Add another layer of dough and repeat with more EVOO until you have four sheets.  Add 1/4 of the filling to the dough 2 inches from one end and  spread it out so it is 1 inch from each width end. 

Fold the width ends over the filling and then start rolling the dough from the end closest to the filling until it is completely rolled up and the end is tucked under the bottom of the roll so it looks like a burrito. 

Repeat with the other filo leaves and place your strudels on a cookie sheetBake for 1/2 hour.  Allow strudels to cool slightly before serving.  

Hearty Spaghetti with Lentils & Marinara

This recipe originally appeared on the Cookie and Kate website. One of my favorites for vegetarian recipes. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 

Lentils

  • ½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils (leftover or from a can, rinsed and drained)
  • 1 bay leaf
  • 1 large garlic clove, peeled but left wholelentils
  • ¼ teaspoon salt
  • 2 cups vegetable broth or water

Everything else

  • 2 cups marinara sauce
  • 8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
  • Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

INSTRUCTIONS

  1. To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
  2. Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
  3. Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
  4. Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you’d like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

HEARTY AWESOME VEGETARIAN CHILI

NOTE FROM DR C:  I LOVE, LOVE CHILI and is has so many incarnations. We enjoy our second round of chili over baked sweet/regular potatoes with whatever fixings  you like. It is also wonderful over a great toasted bun/bread and I often bring it to the office as my lunch on days when I have a lunchtime workout.

Author: Kelly Egan – A Side of Sweet        Yield: 8 servings  vegetarian chili

 

  • 1/2 cup olive oil
  • 4 onions, chopped
  • 4 cloves garlic, minced
  • 4 celery stalks, cut 1/4 inches crosswise
  • 4 red, yellow or orange bell peppers, seeded and chopped
  • 1 (15.5 ounces) cans black beans, rinsed & drained
  • 1 (16 ounces) can cannellini beans, rinsed & drained
  • 1 (16 ounces) can pinto beans, rinsed & drained
  • 1 (16 ounces) can kidney beans, rinsed & drained
  • 1 (14.5 ounces) can of diced tomatoes
  • 4–6 tablespoons chili powder, depending on your preference
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon hot sauce

Directions

  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic saute until they soften, but don’t brown, for about five minutes.
  • Add the peppers and celery and saute until lightly browned and tender, about 5 minutes. ( I sometimes skip this step no harm- no foul)
  • Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, vinegar, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.

 

 

 

GREEN GODDESS PASTA SALAD

serves 6-8GREEN GODDESS PASTA SALAD

  • 1 lb gemelli cooked according to package instructions, drained
  • 6.35 ounce  Pesto Basil Pesto
  • 1/2 cup vegan Mayonnaise
  • 1 teaspoon sea salt
  • 1 1/2 cups frozen peas cooked according to package instructions
  • 2 cups steamed asparagus chopped
  • 1 1/2 cups chickpeas drained
  • 3/4 cup pine nuts
  1. While pasta is cooking, stir together the pesto and mayo until smooth.
  2. Combine hot pasta, pesto, salt, peas, asparagus, chickpeas, and pine nuts in a large bowl and stir to toss.
  3. Sprinkle with chives and serve!

Lemon Asparagus Risotto

Spring is to be celebrated, and lemon asparagus risotto is the meal to do it with.

Ingredients: 

  • 5 cups vegetable stock divided          aspargus
  • 1 lb thin asparagus stalks, ends removed
  • 5 tbsp unsalted butter                        
  • 2 large leeks, sliced (about 3 cups total)
  • 2 cloves garlic, minced                            
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine                           
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper      
  • Pinch of red pepper flakes
  • 1/3 cup finely chopped fresh parsley    
  • 2 tsp lemon zestlemons
  • tbsp fresh lemon juice                        
  • ½ cup soft cheese like ricotta
  • 1 cup (4 oz) grated Parmigiano Reggiano cheese, divided

Directions

  • Bring stock to a simmer in a medium-sized saucepan .Slice asparagus into pieces about 2 inches in length.
  • In a large saucepan, melt butter on medium heat. Add sliced leeks and saute for about 8-10 minutes until softened, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in rice and cook for about 2 minutes to toast the rice. Stir in white wine and cook until about half of the wine is absorbed, about 2-3 minutes.
  • Add 1 cup warmed stock and stir, making sure to scrape up any browned pieces, or fond, from the bottom of the pan.
  • Once most of the liquid has been absorbed, after about 3-5 minutes, add another cup of stock. Continue to stir constantly until the liquid is absorbed. Repeat this step once more. Add the asparagus to the pan when most of the liquid has been absorbed.
  • Add another cup of stock, and stir in the salt, pepper, and red pepper flakes. Give the risotto a few stirs, and check the rice for doneness. If the rice isn’t done, add the final cup of stock and continue to cook until liquid is absorbed and rice is cooked through.
  • Stir in parsley, lemon zest, lemon juice, and half of the grated cheese. Gently fold in ricotta.   Spoon into bowls and sprinkle with the remaining Parmigiano Reggiano and a grind of fresh black pepper.
  • Serve immediately.

TUSCAN VEGETABLE PASTA

 Serves: 6 

Ingredients

Mix together:

  • 8 ounces cremini mushrooms  
  • 1 cup broccoli florets
  • 1 cup tightly packed spinach
  •  2 red bell peppers, julienned,
  • 1 large onion, chopped 
  1. Spread on baking sheet drizzle with 1T Olive oil and 2 Tbs herbes de provence/Italian herbs. Bake at 450 for 10 minutes.  
  2. Cook 2/3lb penne pasta and then mix with 1 cup mozzarella cheese, 1 cup tomato sauce and the baked veg and transfer to a casserole. 
  3. Top with a drizzle of Olive oil and 1/3 cup grated Parmesan cheese at 450 for 20 mins till bubbly.

      cheese-casserole-283271_1280

 

Enchilada Lasagna

This is looks like a lot of work but it actually comes together very quickly,  Dr.C.

For the Base:

    • 3 medium sweet potatoes, diced                                         
    • 1/2 large onion, diced
    • 1 red pepper, diced                                                             
    • 3 garlic cloves, minced
    • 1 15-ounce can black beans, rinsed and drained                 
    • 1 lime, juiced
    • 2 green onions, sliced
    • 1/2 teaspoon chili powder                                                    
    • 1/2 teaspoon cumin
    • 1 bag spinach, chopped                                                        
    • A handful cilantro, chopped
    • 3 cups  cheese, (vegan if preferred) shredded                       
    • 12-15 corn tortillas

 

For the Sauce:

  • 3 tablespoons olive oil                                                         
  • 1/4 cup flour 1/4 cup tomato paste                                        
  • 2 tablespoons cumin                     
  • 1 tablespoon chili powder                                                    
  • 1/2 teaspoon garlic powder    
  • 1/2 teaspoon onion powder                                                   
  • 4 cups vegetable broth

 

To Make the Enchilada Sauce:

  1. Heat the olive oil.Add all spices and toast them for about 1 minute.
  2. Whisk in the tomato paste.
  3. Finally, whisk in the flour. It will form a ball. Let cook for about 1 more minute.
  4. Slowly add the broth, whisking as you add it, until you get a smooth consistency.
  5. Bring sauce to a boil until it thickens. Set it aside.

To Make the Base:

  1. Preheat oven to 375°F.
  2. Toss the sweet potatoes in olive oil, salt, and pepper and place them on a baking sheet.
  3. Roast them for 20-25 minutes.
  4. In a large pan, sauté the onion and pepper in a little bit of olive oil until they’re soft.
  5. Add the garlic, 1/2 teaspoon chili powder, and cumin.
  6. Cook this for about 2 more minutes.
  7. Add in the spinach and cook it until just wilted.
  8. Remove this from the heat and place the mixture in a bowl
  9. Add the black beans, green onion, lime juice, and cilantro.
  10. Mix this well.
  11. When sweet potatoes are done, add them to this mixture as well and mix it to combine.
  12. Assemble the lasagna in a 9×13 pan.
  13. Cut each corn tortilla in half.
  14. Add 1 cup of sauce to the pan and move it around to cover the bottom.
  15. Place the flat side of the tortillas in the pan so they are flush with the sides of the pan, essentially creating a rectangle with 2 tortillas.
  16. Cover the bottom with tortillas.
  17. Add 1/2 of the sweet potato mixture, 1 cup of cheese, and 1 more cup of enchilada sauce.
  18. Start the layer again with corn tortillas, the rest of the sweet potato mixture, cheese, and sauce.
  19. Finish the dish with a layer of tortillas, cover with the rest of the sauce, and top with the rest of the cheese.
  20. Bake lasagna for 20 minutes, then broil the top until golden brown.
  21. Let it sit for 10 minutes before cutting.

This is from one of my fave sites One Green Planet

VEGAN IRISH STEW

   From “It doesn’t taste like Chicken”

Ingredients

  • 2 tablespoons olive oilIrish stew
  • 2 stalks celery, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 – 4 cups vegetable broth
  • 1 can (473ml) vegan stout beer (I used Guinness…YUM!)
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 8 oz mushrooms, quartered
  • 2 1/2 cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
  • 1/2 cup tomato paste
  • 2 bay leaves
  • 2 teaspoons brown sugar
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper

Instructions

  1. Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.
  2. Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
  3. Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.

Made this many times… LOVE it…great stick to your ribs food!

Irish Stew