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Other recipes you’ll love:
Vegetarian Lean Lasagna
Butternut Squash & Roasted Garlic Soup
Thai-Style Vegetables in Coconut Milk
Broccoli Cheese Quiche
Meatless Monday Recipe: Best Macaroni & Cheese EVER
Tag Archives: vegetarian
Easy Peasy Roasted Vegetables
Happy Monday! Here is another vegetarian recipe idea for you in honor of Meatless Monday!
from thewellnessscientist.com
As easy as this now seems to me, less than 2 years ago I had no idea how to roast my own vegetables! In fact, I would buy very small containers of them for about $5.99 per pound from the hot food bar at my local market.
It couldn’t be simpler, though. The hardest part is peeling & chopping the vegetables, but once you get past that all you have to do is give them a good stir every few minutes and make sure they don’t burn.
All you need to make this recipe are:
- 6 cups cut, fresh seasonal vegetables – whatever kind you like!
I like to start with whatever lovely organic veggies are in season because they are full of flavor and super fresh. In the fall & winter, I love to use butternut squash, and root vegetables like parsnips, carrots, sweet potatoes, and Brussell sprouts. In the spring & summer, I still use carrots and sweet potatoes, as well as broccoli, cauliflower, squash, asparagus spears, and cherry tomatoes. I usually cook about 6 cups of cut vegetables at a time so I have leftovers for lunch at least a couple of days during the week.
- Whole garlic cloves, crushed
- Extra virgin olive oil
- Salt & pepper to taste
Instructions:
Preheat oven to 375 degrees. Throw all of the cut vegetables & garlic on a baking sheet. Add 1 – 2 tablespoons of oil (depending on how many cups of vegetables you are preparing). Make sure all of the vegetables get a light coating of oil, then add salt & pepper to taste.
Roast vegetables for about 20-25 minutes. Some will cook faster than others (like the brussel sprouts, for example). Check every 5 minutes or so, making sure to stir vegetables around cooking all sides evenly.
I recommend serving over cooked millet, spelt, or barley, which are higher in nutrients than rice.
Other recipes you’ll love:
Easy Fish Tacos
Vegetarian Lean Lasagna
Vegetarian Sicilian Cauliflower Pasta Recipe
Hi everyone! It’s me again sharing a delicious vegetarian recipe with you in honor of Meatless Monday.
If you don’t know about Meatless Monday, click here to read more about it.
I love Italian food! I could eat it every day, in fact! Today’s recipe, Sicilian Cauliflower Pasta is from The Meat Free Monday Cookbook.
Here’s what you will need to make 4 servings:
- a pinch of saffron threads
- 1 small-medium cauliflower, chopped
- into small florets
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 fat garlic cloves, minced
- a pinch of red pepper flakes
- 1/3 cup raisins
- 1/2 cup pine nuts
- 2 tablespoons sun-dried tomato paste
- 1 bay leaf
- 14 ounces whole-wheat mafalda corta pasta
- 1 tablespoon lemon juice
- 2 heaping tablespoons freshly chopped
- flat-leaf parsley
- freshly grated vegetarian Parmesan to serve
- salt and freshly ground black pepper
How to prepare:
Soak the saffron threads in 2 tablespoons boiling water and set aside.
Cook the cauliflower florets in a large pan of boiling salted water for about 4 minutes until tender. Scoop the cauliflower out of the pan, drain, and set aside, and reserve the water.
Heat the olive oil in a large sauté pan, add the onion, and cook over medium heat until tender but not colored. Add the garlic and chile and cook for an additional minute. Add the raisins and pine nuts to the pan and continue to cook until the pine nuts are toasted and lightly golden.
Add the cauliflower, steeped saffron, sun-dried tomato paste, and bay leaf to the pan along with 1/2 cup of the cauliflower cooking water. Season and cook over low to medium heat for about 5 minutes, lightly mashing the cauliflower with the back of a wooden spoon to make a sauce and adding more water if necessary if it starts to look dry.
Meanwhile cook the mafalda corta in the cauliflower water according to the package instructions. Drain, reserving 1 cup of the water, and put the pasta into the sauté pan with the cauliflower sauce. Add the lemon juice and chopped parsley and stir to combine. Add some of the reserved water if needed. Serve with lots of freshly grated Parmesan.
Photo courtesy of MeatlessMonday.com
Enjoy!
This recipe is courtesty of the Meatless Monday movement.
For nutritional information, click here.
Other recipes you might like:
Meatless Monday Tomato Basil Salad
Arugula Salad with Avocado & Cherry Tomatoes
Easy Fish Taco Recipe
Happy Meatless Monday!
While my Meatless Monday posts are typically exclusively for vegetarians, I thought I’d throw in this Easy Fish Taco recipe for those of us who enjoy fish from time to time. I generally make this dish when I am working from home & looking to whip up a quick protein-packed lunch or dinner for myself.
What you need:
1 albacore tuna or yellowfin tuna burger patty
1 whole wheat tortilla
Feta cheese crumbles
Broccoli slaw
Lime wedge
Olive oil
How to prepare:
Pan fry the tuna burger patty per instructions on the box. I use the yellowfin tuna burgers from Whole Foods. They are delicious and pan fry in just 8 minutes (4 minutes per side) with a little olive oil. Set aside. Warm tortilla in a skillet or for about 20 seconds in the microwave.
Crumble the fish burger into warmed tortilla. Squeeze juice from the fresh lime directly onto the fish. Top with broccoli slaw & crumbled feta cheese.
This is ready in minutes! Serve with tortilla chips & your favorite salsa.
Enjoy!
Other meatless recipes you may like:
Meatless Monday Tomato Basil Salad
Arugula Salad with Avocado & Cherry Tomatoes
Vegetarian Sweet Potato Risotto
Once I saw this delicious Sweet Potato Risotto recipe on Friday in the Whole Foods “Health Starts Here” flyer, I knew this would be the vegetarian recipe that I featured for the next Meatless Monday.
Sweet potatoes are my favorite vegetable – so versatile, they can be used for crispy, salty fries or blended with bananas & honey for a sweet snack or dessert.
Source: Whole Foods Market, Oakland Wellness Club (W5)
Bon appetit!
I’d love to hear about your favorite vegetarian recipes! Leave me a comment below & share them with me.
Quick & Healthy Breakfast – Yogurt Parfait
Happy Monday! Here is your Meatless Monday recipe idea. This week, it's all about breakfast. You don't have to have bacon & eggs to get a protein-packed breakfast. Try this delicious, quick & healthy meatless alternative!
Fruit-flavored yogurts have a ton of extra sugar and not much protein, so consider making this instead for a decadent breakfast with both the fiber and protein you need to make it until lunch time.
Instead of flavored yogurt, I use plain non-fat Greek yogurt that is high in protein and I add my own fresh fruit to avoid the unnecessary sugar. I have paid close to $4.00 to buy something similar at Starbucks, and their version didn't even have fruit!
Here’s what you will need to make your own:
3/4 cup sliced strawberries, raspberries, or other juicy fruit
1/2 cup blueberries (fresh or frozen)
8 oz non-fat Greek yogurt
1/4 cup of natural granola (Udi’s Au Naturel is my favorite!)
Wild local honey
How to make it:
1) Layer half of the strawberries & half of the blueberries on the bottom. Add a drizzle of honey for extra sweetness.
2) Layer half of the yogurt on top of the berries.
3) Top with granola.
4) Add remaining yogurt & fruit. Top with remaining granola & drizzle with honey.
ENJOY!!
What's your favorite kind of Greek yogurt? Leave a comment below & let me know. Thanks!
Meatless Monday Recipe – Tomato Basil Salad with Feta Cheese
Happy Monday to you all! Another Meatless Monday recipe idea for you. This one is inspired by spring!
For the past several years, I have enjoyed going out to my garden and picking beautiful heirloom tomatoes and basil to make this salad. I have experimented with different cheeses over the years, but this is my favorite version.
Ingredients:
6 medium or 4 large heirloom tomatoes
8-10 basil leaves, finely chopped
Feta cheese
Extra-virgin olive oil
Freshly ground pepper
Sea salt
Cut tomatoes into quarters (or smaller if using large tomatoes). Add a capful of extra-virgin olive oil (more if desired). Sprinkle the basil & feta cheese on top. Add salt & pepper, as desired.
This simple, delicious salad serves 4-6 people. Also works as dinner for two hungry people if you add a fresh baguette! Enjoy!
Other vegetarian recipes you may like:
Sweet Potatoes with Coconut, Pomegranate, and Lime
Meatless Monday Recipe – Sweet Potatoes with Coconut, Pomegranate, & Lime
I love sweet potatoes, and I love cilantro. Since this vegetarian dish had both ingredients, I had to try it. This recipe is courtesy of Whole Living magazine. Here is what you will need to make 4 servings.
Ingredients:
- 4 sweet potatoes
- 1/2 cup light coconut milk
- 1/4 toasted unsweetened coconut flakes
- 2 tablespoons chopped cilantro
- 1 cup pomegranate seeds
- Kosher salt
- Lime wedges
Directions
-
Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
-
Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.
Enjoy!
Have you tried this recipe? Leave me a comment below & let me know what you thought!
Source: wholeliving.com via Karen on Pinterest
Butternut Squash & Roasted Garlic Soup Recipe
Another Meatless Monday recipe idea that is perfect for the cool fall & cold winter nights.
Butternut squash soup is always a crowd pleaser. I add tons of garlic here to really give this soup a kick.
Ingredients:
1 medium butternut squash
12-15 cloves of garlic (depending on how much you like garlic)
2 tablespoons of extra virgin olive oil
1/4 cup water
4 cups of vegetable stock or other preparedstock
Salt and pepper to taste
Preheat oven to 350 degrees. Peel the skin off of a medium-sized butternut squash. Cut into 2-3 inch pieces and add to a roasting pan. Add garlic, olive oil, and water to roasting pan. Roast for about 50 minutes or until squash is tender.
After roasting, add some of the squash and garlic to a blender or large food processor with the vegetable stock/broth. Transfer to a dutch oven or large pot. Do this in batches until you have pureed all of the vegetables. Add any remaining stock to the dutch over.
Simmer over medium heat for at least 20 minutes. Add salt & pepper to taste.
Enjoy!
Recommended link:
Peeling and cutting a butternut squash can take forever (and be dangerous) if you aren't using the proper technique. Check out this link for info on How to Peel & Cut a Butternut Squash