Category Archives: Vegetarian

Collard Green Wrap

Posted by Stephanie in Healthy Living, Vegetarian and tagged with , , , , ,

Today’s post is not really a recipe, but rather a concept. :) Overall, being gluten-free isn’t altogether difficult, but there are times when I miss the ease of everyday breads, tortillas, and other baked goods. It takes more effort to make or more financial investment to purchase adequate alternatives.

My pantry typically includes corn tortillas for soft tacos or enchiladas, rice cakes for snacks, and Rudi’s Multigrain GF Bread for toast, garlic bread, and pb&j sandwiches.  Occasionally I splurge on gluten-free tortillas (other than the corn variety) so I can make hummus veggie wraps or bean and grain wraps.

Recently I tried using blanched collard greens for wraps and it worked out quite well. Once blanched the greens do not have a strong flavor, so you’re able to enjoy the filling. Not only does it save some money to use collard greens, but it also facilitates eating more leafy green veggies, which is excellent for all of us. I’ve seen this idea on a few healthy eating oriented blogs, but I followed the directions in the Nourishing Meals cookbook (are you getting the idea that I used this cookbook all of the time?!).

Collard Green Wraps

BLANCHED COLLARD GREEN WRAPS

To prepare the collard greens for wrapping: Wash the greens and cut the stem off the bottom of each leaf. Bring a large pot of water to a boil. Blanch the collard greens by submerging them in the boiling water for about a minutes. Gently remove them with tongs and place them on a plate to cool.

To assemble your collard green wrap: Place a collard green on a cutting board. Spoon your desired filling near the stem end of the the green. Fold in the long ends of the collard green about 1 inch on each side and then tightly roll.

Baked Pasta Chee

Posted by Stephanie in Healthy Living, Vegetarian and tagged with , , , , , ,

This recipe hearkens back to my childhood. My mom used to make this and we all loved it. It’s a healthy, tasty, baked, non-dairy mac-n-cheese-type recipe. And it has become a staple dinner at our house. I make it every couple of weeks and we enjoy the leftovers for lunches.

The original recipe comes from an unusual cookbook called Ten Talents. To add extra healthful benefits I’ve altered the recipe to include veggies. Any chance I can get to add more veggies to a dish, I’ll take. I’ve listed the veggies I most often use, but feel free to substitute with your favorites, or what you have on hand.

One note, the sauce includes an uncommon ingredient, nutritional yeast. Nutritional yeast flakes are often used to add a “cheesy” taste to non-dairy “cheese” recipes. It can be found at a health food store and there really isn’t any substitute for it. (Active dry yeast and brewer’s yeast are not anything like nutritional yeast.) I hope you might consider trying this dish despite the ingredient list, it’s worth the effort.

(Finally, I realize this is not the prettiest of pictures. But I promise it tastes delicious!)

Baked Pasta Chee

BAKED PASTA CHEE
(adapted from Ten Talents)
Print This Recipe

1 lb pasta of choice (use brown rice pasta for gluten-free)
1 c. raw cashew pieces
1 c. water
1/3 c. fresh lemon juice
2 Tbsp sesame seeds
1/4 c. nutritional yeast flakes
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika (opt.)
1/8 tsp black pepper
1/4 c. olive oil
4 mushrooms
1/2-1 bell pepper
1 big handful baby kale
1 c. diced tomatoes

Preheat oven to 350°F.

Cook pasta according to package directions. Drain.

While pasta is cooking, make the sauce. In a blender add cashews, water, lemon juice, sesame seeds, nutritional yeast, salt, and spices. Blend until smooth while slowly adding the olive oil through the top. Then add the veggies and canned tomatoes and blend again.

Mix the drained pasta and sauce together and pour into greased baking dish. If desired, top with seasoned bread crumbs. Bake for 30-40 minutes to heat through.

Serve with a salad for a satisfying meal.

Baked Falafel

Posted by Stephanie in Healthy Living, Vegetarian and tagged with , , , , , , ,

I love falafels because of my dad. He instilled a love of ethnic foods in all of us. My first falafel memory is an amazing falafel sandwich at a little mom and pop restaurant with my dad. Now when I have the chance to visit home again, my dad and I enjoy sharing conversation over a falafel lunch.

Traditional falafels are fried which makes them crunchy on the outside (and oh so delicious!). This baked version is much more tender, but the flavor is fantastic. My husband and I enjoyed these falafels piled on top of pita with veggies and homemade hummus.

Baked Falafel

BAKED FALAFEL
(from Parents Need to Eat Too)
Print This Recipe

1-15oz can chickpeas, drained and rinsed
1 small onion, roughly chopped
2 cloves garlic, minced
3 Tbsp roughly chopped fresh parsley or cilantro
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne
2 Tbsp flour or rice flour
1 tsp baking powder
3 Tbsp fresh lemon juice, divided
3 Tbsp olive oil, divided
salt and pepper
Mixture of salad veggies (lettuce, tomato, cucumber, mushroom, bell pepper)
Pitas
Hummus, tzatziki, tahini

Preheat the oven to 450°F. Set racks in upper and lower thirds of oven. Grease or line 2 baking sheets.

In a food processor combine the chickpeas, onion, garlic, parsley or cilantro, spices, flour, baking powder, half of the lemon juice, 1 Tbsp of the olive oil, salt and pepper to taste. Pulse until well combined but mixture is still relatively coarse, you don’t want a puree.

Using your hands or a small cookie scoop, shape the mixture into 18-24 balls (about 1 1/2 inches in diameter). Arrange on the baking sheets and flatten each slightly. Brush the tops with 1 tablespoon of the remaining olive oil.

Bake for 10-12 minutes, then turn patties (rotating trays); bake for another 10-12 minutes. The patties are tender so be careful when turning.

Toss the salad veggies with the remaining lemon juice, olive oil, salt and pepper to taste.

Serve the falafels with veggies, pita, and hummus (or tzatziki or tahini).

Vegetarian Enchiladas

Posted by Stephanie in Gluten-Free Goodness, Vegetarian and tagged with , , , , , ,

In our quest for new vegetarian main dishes, my creativity is being pushed into high gear. Very frequently I turn to Alissa Segersten’s two cookbooks, The Whole Life Nutrition Cookbook and Nourishing Meals. Every recipe I’ve tried has been delicious. A plus for me is that the recipes are gluten-free, dairy-free, and some are also egg-free. (If you have a chance to peruse her cookbooks through the library, I’d strongly suggest you do. There are plenty of non-vegetarian recipes in there as well.)

Last night I tried my hand at making vegetarian enchiladas from Nourishing Meals. I did make several changes to the recipe, but the essence of it doesn’t belong to me. I love enchiladas and these were delicious! The made-from-scratch enchilada sauce is incredibly tasty and not too labor intensive. While topping them with cheese would be amazing, we just went the route of guacamole (my husband is sensitive to dairy, so we in general avoid it).

Vegetarian Enchiladas

VEGETARIAN ENCHILADAS
(adapted from Nourishing Meals by Alissa Segersten)
Print This Recipe

Sauce:
2 Tbsp olive oil
1 small onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, chopped
1 small bell pepper, seeded and chopped
1 Tbsp cumin
1/2 tsp chili powder
1/4 tsp crushed red pepper flakes
1 1/2 tsp salt
1 1/2 c. water
2 c. tomato sauce or diced tomatoes
1/4 c. arrowroot powder or cornstarch

Enchiladas:
12 to 16 corn tortillas (I used only 12)
2 c. cooked mashed sweet potatoes (feel free to spice these with your favorite Mexican spices)
3 c. cooked black beans
2 c. baby spinach leaves

Guacamole for topping

Preheat oven to 400° F. Grease 9 x 13 glass baking dish.

To make the enchilada sauce, heat a 3-quart saucepan over medium heat. Add the oil, onion, jalapeno, and bell pepper; saute for 7 minutes, or until softened. Add the garlic, spices, and salt; saute a few minutes more. Then add the water and tomato sauce or diced tomatoes. Cover and simmer for about 20 minutes. Pour sauce into a blender, add arrowroot power or cornstarch; blend until smooth.

To make the enchiladas, first be sure to heat up each tortilla so they are pliable for filling and rolling. Lightly grease a hot skillet; heat each tortilla for about 10 seconds on each side. You can fill one enchilada while the next tortilla is heating. Add a few small spoonfuls of mashed sweet potato, then beans, and finally a small handful of spinach leaves. Roll tightly and place the filled tortilla seam-side down in the greased baking dish. Repeat with remaining tortillas, pushing the filled enchiladas closely together. Once the pan is filled, top with the sauce. Cover and bake for 30-35 minutes. Garnish with guacamole.

Stove-Top Baked Beans

Posted by Stephanie in Simple Suppers, Uncategorized, Vegetarian and tagged with , , ,

The other night I made these baked beans for supper accompanied by a mixed green salad and biscuits. It was delicious, nourishing, and filling. I usually think of baked beans as a side dish, but we love this recipe so much that it’s our main course (since I first made this a couple months ago, it’s been in regular rotation). And Jeremy happily anticipates the leftovers in his lunch the next day.

I typically soak and cook my own beans, but canned work just as well, feel free to add more beans if you want them a little less saucy–I often do that. I love that this is so full of flavor and spice with just a hint of sweetness. Try this recipe, for a main dish or a side, you’ll be glad to have it in your repertoire.

STOVE-TOP BAKED BEANS
(slightly adapted from Ellie Krieger)
Print This Recipe

1 Tbsp olive oil
1 onion, finely chopped
1/2 bell pepper, finely chopped
1 clove garlic, minced
8 oz can tomato sauce
2-3 Tbsp brown sugar
1 Tbsp tomato paste
1 Tbsp white vinegar
1 tsp yellow mustard
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp smoked paprika (opt.)
1/4 tsp black pepper
15 oz can navy beans, drained and rinsed
1 c. water

Heat the oil in a saucepan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes. Add the garlic and cook for 30 seconds. Add all the ingredients up to the beans and whisk to combine. Add the beans and water and bring to a boil. Reduce heat and simmer until the liquid thickens, about 30 minutes.

Black Beans and Rice with Fresh Apple Salsa

Posted by Stephanie in Healthy Living, Simple Suppers, Vegetarian and tagged with , , , ,

I love black beans and was excited to find this recipe in the most recent Bon Appetit magazine, which takes the humble bean and ups the ante with a fresh apple salsa. The original recipe called for topping the dish with shredded chicken, but I wanted a vegetarian dish. This was full of flavor and I didn’t miss the meat. Plus this is a cinch to throw together, so you can enjoy this healthful, seasonal, naturally gluten-free, vegetarian meal on a busy weeknight.

BLACK BEANS AND RICE WITH FRESH APPLE SALSA
(slightly adapted from Bon Appetit, January 2012)
Print This Recipe

1 c. chopped apple (I used Fuji because that’s what I had on hand, though Granny Smith was the original suggestion)
1/2 c. chopped fresh cilantro, divided
1/3 c. finely chopped red onion, divided
1 1/2 tsp lime juice
1/2 c. finely chopped bell pepper
2 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
dash of red pepper flakes
3 c. chicken broth or water
2 15 oz. cans black beans, rinsed and drained
4 c. cooked brown rice

For the salsa: combine apple, 1/4 cup cilantro, 2 Tbsp onion, and lime juice in a small bowl. Toss to coat. Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet over medium heat. Cook, stirring often, until completely softened, 6-7 minutes. Add garlic, chili powder, cumin, oregano, and red pepper flakes; stir constantly for 2 minutes. Stir in broth or water and beans; bring to a boil. Reduce heat to medium and simmer briskly, mashing about half the beans with a potato masher or the back of a spoon, until sauce is thickened, 8-1o minutes. Season with salt and pepper.

On plates layer rice, beans, and apple salsa. Top each with cilantro and serve with lime wedges.

Lentil Pasta Soup

Posted by Alaina in Soup Pot, Vegetarian and tagged with , , , , ,

Lentil soup is pretty much one of my family’s favorites. It’s comforting, healthy, and just plain delicious. One thing I love about cooking with lentils is that they are quick and easy to prepare – you don’t have to soak the beans or let them cook for hours like most dried beans.

Anyway, I’ve made many variations of lentil soup and this one did not disappoint. I adapted it from a Giada De Laurentiis recipe. The pasta made it extra good and we definitely enjoyed this meatless, hearty soup. It’s heathy and easy - perfect for winter and perfect for these busy holiday prep days!

LENTIL PASTA SOUP
Print This Recipe

2 Tb. olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (14 1/2-oz.) can diced tomatoes
1 1/4 c. lentils (I used a combo of green and red)
11 cups chicken broth (or vegetable to make it vegetarian)
3/4 tsp. dried thyme
1 c. dried elbow pasta
Parmesan cheese (opt.)
Olive oil for drizzle (opt.)

Heat the oil in a  large pot over medium heat. Add the onion and carrots and saute for a couple of minutes. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes. Add the tomatoes (do not drain). Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Return to a boil and stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

To serve: sprinkle with the Parmesan cheese and drizzle with olive oil.

Vegetarian: Black Bean Enchiladas

Posted by Stephanie in Vegetarian and tagged with , , , , ,

Mexican food nearly always sounds good to me. I found this recipe while blog-hopping. It’s quite easy, and while I baked them, this recipe also works in the crock-pot. I pumped up the veggies in the recipe, because I like to do that. We both enjoyed this new (for us) take on Mexican.

These enchiladas are vegetarian, but you can easily add some leftover cooked meat to the filling.

SLOW COOKER BLACK BEAN ENCHILADAS
(slightly adapted from The Kitchn)
Print This Recipe

Serves 4-6

1/2 yellow onion, diced small
1 bell pepper, diced small
1 tomato, diced small
Big handful of fresh spinach, thinly shredded
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided – we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn (use corn tortillas for gluten-free enchiladas)
Optional: 1 cup leftover meat – chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, tomato, spinach, black beans, corn, spices, meat (if using), and 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup filling into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Cook’s Note: To bake these enchiladas in the oven, layer the rolled tortillas in a 9×13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

Vegetarian: Sweet Potato and Black Bean Tacos

Posted by Stephanie in Vegetarian and tagged with , , , ,

Apparently I’m really into tacos right now. I’ve collected several out-of-the-ordinary taco recipes to try. This vegetarian taco recipe came from a new cookbook, Simply Sugar and Gluten-Free by Amy Green. I was surprised by how many recipes I wanted to try from this cookbook. She had lots of easy, tasty sounding recipes.

These came together super fast and tasted super delicious (bonus, they’re also super cheap to make!). Even my husband who thinks most meals should include meat, thought these were good. The sweet potatoes add a sweet edge to the tacos, which cut the spicy a bit, although we do like spicy foods around here. I loved these topped with sliced or mashed avocado, salsa and cheese. These will definitely be working their way into regular menu rotation at our house.

SWEET POTATO AND BLACK BEAN TACOS
(from Simply Sugar and Gluten-Free)
Print This Recipe

1 large sweet potato, peeled and diced 1/4 inch
1 Tablespoon canola oil
1 onion, diced
1 14.5-ounce can black beans, drained, liquid reserved
1/2 teaspoon cumin
1/2+ teaspoon chile powder
10 corn tortillas
salt and pepper

Optional topping ideas:
guacamole
salsa
cheese
sour cream
shredded lettuce
shredded veggies

Preheat the oven to 200°F.

Place the sweet potato in a steamer basket with 1/2-inch of water in the pan. Cook for 10 minutes, or until cooked through but still al dente. Meanwhile, heat the oil in a large nonstick saute pan over medium-low heat. Add the onion and cook for 5-8 minutes, until soft. Add the beans, cumin, chile powder, and 1/4 cup of the reserved bean liquid. Mash some of the beans in the pan and add more liquid as  necessary.

Heat a medium nonstick skillet over medium-high heat and toast the tortillas until they’re warm and a little brown on each side. Wrap the tortillas in aluminum foil and keep warm in the oven.

When the sweet potatoes are cooked, add them to the beans and stir. Add more liquid if necessary. The taco filling shouldn’t be dry, but it shouldn’t be runny either. Taste and adjust seasoning as needed.

Spoon the filling into the center of each tortilla. Top as desired.