Posts tagged vegetarian

Roasted Cumin-Lime Carrots

Roasted Cumin-Lime Carrots

Recipe: Roasted Cumin-Lime Carrots

Ingredients

  • 1 pound small young carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime
  • 1 teaspoon agave nectar or honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 2 green onions, thinly sliced
  • Small handful fresh mint leaves, chopped

Instructions

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Cumin-Lime Carrots

Chickpea Salad

Chickpea Salad

Recipe: Chickpea Salad

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad.

 

Ingredients

  • 1 7-ounce can chickpeas, rinsed
  • 3 cups peeled, seeded and diced cucumber
  • 2 cups halved grape tomatoes or cherry tomatoes
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup diced red onion
  • 1 Tbsp minced garlic
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp lemon juice
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Wisk together garlic, olive oil, lemon juice, salt, and pepper.
  2. To prepare salad: Combine chickpeas, cucumber, tomatoes, cheese and onion in a medium bowl. Add dressing and toss to coat.

Preparation time: 20 minute(s)

Number of servings (yield): 6

Inspired By: Chickpea Salad

Roasted Vegetable Ragu

Roasted Vegetable Ragu

 

Recipe: Roasted Vegetable Ragu

This ragu makes a great side dish or can be used to top pasta or polenta. Pair with some poultry sausage or grilled chicken for a complete meal.

Ingredients

  • 1 medium green pepper, 1/2-inch dice
  • 1 medium yellow squash, 1/2-inch dice
  • 2 medium zucchini, 1/2-inch dice
  • 1 eggplant, ends trimmed, 1/2-inch dice
  • 1 medium onion, 1/2-inch dice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 Tbsp Italian seasoning
  • 1/4 cup red wine

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss pepper, squash, onion, and eggplant in large bowl with oil; season to taste with salt and pepper. Divide and arrange in single layer on 2 large baking sheets.
  3. Roast on separate racks of oven 20 min. Switch rack position of pans for even roasting. Continue roasting about 15 min until tender and browned.
  4. Add vegetables, tomato sauce, diced tomatoes, Italian seasoning, and wine to saucepan; bring to simmer on LOW. Cook, stirring occasionally, 30 min.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Inspired By: Roasted Vegetable Ragu
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Stir-Fried Cabbage with Fennel Seeds

Stir-Fried Cabbage with Fennel SeedsRecipe: Stir-Fried Cabbage with Fennel Seeds

This recipe is from Madhur Jaffrey (with a couple minor tweaks) and is without a doubt the best cabbage recipe ever.

 

Ingredients

  • 1 1/2 pound green cabbage (half a large head)
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sesame seeds
  • 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garam masala

Instructions

  1. Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef’s knife is ideal for this.
  2. Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Be careful not to burn the seeds. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.
  3. Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 10 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.
  4. Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Madhur Jaffrey’s Stir-Fried Cabbage with Fennel Seeds

Garlic Sweet Potato Mash

Garlic Sweet Potato Mash

Recipe: Garlic Sweet Potato Mash

Ingredients

  • 2 lbs sweet potatoes, peeled & cubed
  • 1 tbsp butter
  • 3 cloves garlic, crushed
  • 1/2 cup skim milk
  • 2 tbsp light sour cream
  • salt and fresh cracked ground pepper, to taste

Instructions

  1. In a large pot boil sweet potatoes in salted water until tender, about 20 minutes. Drain in a colander.
  2. Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Garlic Sweet Potato Mash

Sautéd Root Vegetables

Sautéd Root Vegetables 

Recipe: Sautéd Root Vegetables

This is a great way of using up left over root vegetables. You can through pretty much any sturdy root vegetable into the mix.

Ingredients

  • 2 cups sliced carrots
  • 2 cups celery root, 1/2 inch dice
  • 2 cups sliced parsnips
  • 2 cups peeled sweet potato, 1/2 inch dice
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoon chopped fresh thyme
  • Salt & freshly ground pepper, to taste

Instructions

  1. Heat a large nonstick skillet over medium heat. Add vegetables and sauté until softened, about 3 to 5 minutes. Add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until the vegetables are tender and the broth has evaporated, 10 to 15 minutes. Season with salt and pepper.

You can also add rutabaga and leeks to the mixture.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Sauté of Root Vegetables

Tandoori Gobhi (Cauliflower)

Tandoori Gobhi (Cauliflower)
 

Recipe: Tandoori Gobhi (Cauliflower)

Ingredients

  • 1 small head cauliflower florets
  • 1 cup Greek yogurt
  • 2 tsp minced fresh ginger
  • 2 tsp minced gresh garlic
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt

Instructions

  1. Mix all the ingredients except for the cauliflower in a ziplock bag. Add the cauliflower and mix to coat well. Let it marinade from about 2 hours to overnight in the fridge.
  2. Place the cauliflower on a foil lined baking sheet and broil for about 20 mins (turning once in between) until all golden and cooked!
  3. Arrange on a platter on some onions and lemon wedges.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Inspired By: Tandoori Gobhi (Cauliflower)

Mustard Brussels Sprouts

Mustard Brussels Sprouts

Recipe: Mustard Brussels Sprouts

Ingredients

  • 2-3 lbs Brussels sprouts
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar,
  • 2 tablespoons sesame seeds
  • cooking spray
  • salt and pepper

Instructions

  1. Preheat oven to 350°F.
  2. Rinse and halve Brussels sprouts, removing loose leaves.
  3. Place Brussels sprouts on baking sheets and spray with cooking spray and season with salt and pepper. Bake at 350°F for 30 minutes.
  4. Meanwhile, combine the mustard and vinegar.
  5. Once the sprouts are done pour on the dressing and stir to make sure all sprouts get evenly coated. Sprinkle on the sesame seeds and serve hot.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Pumpkin Pie Pancakes

Recipe: Pumpkin Pie Pancakes

Ingredients

  • 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 cup milk (or buttermilk if you prefer)
  • 1 egg
  • 1 tablespoons canola oil
  • 1/2 cup pumpkin puree

Instructions

  1. Mix the flour, baking powder, sugar, cinnamon, nutmeg, cloves and ginger in a large bowl.
  2. Mix the milk, egg, butter and pumpkin puree in another bowl.
  3. Mix the wet and dry ingredients making sure to not over mix.
  4. Heat your griddle and cook pancakes 2-3 minutes, flip and cook and additional 1-2 minutes.
  5. Serve hot with maple syrup.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Pumpkin Pie Pancakes
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Spaghetti Squash and Tomato Bake

Recipe: Spaghetti Squash and Tomato Bake

Ingredients

  • 1 medium spaghetti squash
  • 2 large tomatoes sliced (about 16 slices)
  • salt
  • ground pepper
  • garlic powder
  • onion powder
  • dried basil
  • dried parsley
  • 1/2 cup low-fat shedded Mexican cheese blend
  • fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook the spaghetti squash. To cook, cut the squash in half and remove seed. Place cut side down in a casserole dish and add 1/2 inch water. Cover with plastic wrap and microwave on high until done, about 10 minutes.
  3. Spray a 11 x 9 casserole dish with non-stick spray.
  4. Spread about half of spaghetti squash on the bottom and sprinkle with salt and spices.
  5. Top with half of the sliced tomatoes.
  6. Sprinkle on half of the cheese.
  7. Repeat with the rest of the squash, spices, tomatoes and cheese.
  8. Bake for 30 minutes uncovered.
  9. Top with some fresh cut basil.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Inspired By: Spaghetti Squash and Tomato Bake

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