Archive for the ‘Vegetarian’ Category
This quick dish is perfect when you have just enough time and energy to throw together something to eat. Literally a few ingredients, your microwave rice cooker and you’re set, usually with leftovers that work great in a burrito. (Serves 2 + leftovers) || Read more
I was born and raised as a meat eater. It’s hard to avoid that in Nebraska and I wouldn’t change it for a thing. Even so, it’s better for me if I use red meat as a treat rather than a necessity at every meal. This is a perfect introduction to a vegetarian friendly meal and while it’s mostly vegetables, you won’t be left unsatisfied with the orzo pasta that fills in this dish.
I’ll be honest and tell you I’ve never used saffron before. Seriously. What’s saffron anyway? Wikipedia tells me that it’s a spice that comes from the crocus flower, but all I know is that it makes this dish amazing! Do yourself a favor and spend the extra money on a good Spanish saffron.
Second day? This dish is at its best. || Read more
Another winner from Vegetarian Times magazine (November 2013). I’ve put together dishes similar to this one on a whim, but the roasted red peppers really make the difference. Also, shoot for fresh spinach, not frozen in this dish. || Read more
I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?
I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.
For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.
The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.
Here’s what you’ll need:
- 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
- 1 cup of leeks, thinly sliced and only the green part
- Provolone cheese (shredded or sliced)
- Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
- Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
- Butter one side of each piece of bread.
- Place butter side down in a skillet that’s on medium heat.
- Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
- Cook on both sides until golden brown and the cheese is melted. Enjoy!
recipe adapted from Vegetarian Times
Originally, the image of all the ingredients in one pot caught my eye on Pinterest – mostly because of the aesthetics. Then I started to think about it. A lot. I finally decided to try this winner from Martha Stewart Living out and honestly, I think I could live off this dish every night for months.
Vegetarian friendly and basically ready in the time it takes your pasta to soak up all the goodness from the ingredients. Try it out. Add as little or as much of the red pepper flakes as you like (or omit). Next time I’ll be using way less for my tastes. The recipe has got a good kick, so if you’re a fan leave it as-is! This recipe makes two large servings.
What you’ll need:
• pasta (linguine or spaghetti are best)
• 1 cup (approx) cherry tomatoes, cut in half
• ½ onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red-pepper flakes (more or less depending on how much heat you want)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese
Ok! Get your veggies prepped + chopped first!
- Ok! Next, fill a pan with about 2.5 cups of water (you won’t be draining the water so make sure you don’t over do it!)
- Add pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil + 1 teaspoon salt
- Bring all the ingredients to a boil over high heat. Boil mixture, stirring until the water is almost all gone (9-10 minutes)
- Garnish with more basil and add a bit more olive oil if needed
- Top with freshly grated parm + serve!
I am loving my subscription to Vegetarian Times! Yes, I still eat meat but sometimes I really crave a switch up, especially on days that meat just sounds so unappetizing. This month’s issue is seriously full of great recipes that I can’t wait to try.
Here’s the first I tried and it was great! It even fits the bill for you vegans out there. Next time I need to find a sturdy multigrain bread and toast it before assembling the sandwich. My version below makes two sandwiches.
Roasted Vegetable Sandwich with Bean Spread
Prepare the veggies for roasting in the oven:
- 1 large zucchini, cut into ½ thick slices (cut longways)
- 1 yellow bell pepper, seeded, cut into eighths
- 1 small onion (red, white, sweet yellow – doesn’t matter)
In a small bowl, mix together ½ tsp. cumin, ½ tsp. ground coriander, ½ tsp. sea salt, ¼ tsp. ground black pepper. Place the cut veggies into a bowl and mix with 1 tablespoon of olive oil and sprinkle the season mix. Mix well with your hands. Bake in the oven at 375 degrees for about 30 minutes, stirring/flipping half way or until golden brown and roasted. Remove from the oven and let cool.
Prep the bean spread:
- 1 tsp. olive oil
- 3-4 cloves minced garlic
- ½ can of white beans (I used cannellini)
- Juice from approx. ½ of a lemon (if you use a lime, use less)
Heat the olive oil in a small skillet. Add your minced garlic and let cook just long enough until you can smell the garlic. Add in the beans and using the back of a wooden spoon, mash the beans up. Stir in ¼ cup water or vegetable broth and let cook until the water is absorbed and the beans look like a nice, thick spread. Remove from the heat and stir in your lemon juice. Let it cool.
Time to assemble the sandwich!
Spread the bean mix onto each slice of bread and top with half of the veggie mix and top with tomato slices and arugula.
original recipe can be found here from Vegetarian Times