Category: Vegetarian

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Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 scallions, white and green parts, thinly sliced
  2. 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
  3. 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
  4. 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  5. 1/3 cup chopped fresh parsley
  6. 1/3 cup chopped fresh mint leaves
  7. 1/3 cup julienned fresh basil leaves
  8. 8 ounces good feta cheese, ½-inch-diced
  9. Toasted pita bread, for serving
  10. .
  11. DRESSING (The original recipe was too much. This is half)
  12. 1/4 cup freshly squeezed lemon juice (2 lemons)
  13. 1/2 tablespoon minced garlic (2 cloves)
  14. Kosher salt and freshly ground black pepper
  15. 1/4 cup good olive oil
Instructions
  1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
Notes
  1. I tried this. It's great!
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Mushroom Lasagna

Mushroom Lasagna
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup boiling water 1 ounce dried porcini mushrooms 1 tablespoon butter 2 tablespoons olive oil, divided 1 1/4 cups chopped shallots (about 4) 1 (8-ounce) package presliced cremini mushrooms 1 (4-ounce) package presliced exotic mushroom blend 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 tablespoons chopped fresh thyme 6 garlic cloves, minced and divided 1/2 cup white wine 1/3 cup (3 ounces) 1/3-less-fat cream cheese 2 tablespoons chopped fresh chives, divided 3 cups 2% reduced-fat milk, divided 1.1 ounces all-purpose flour (about 1/4 cup) Cooking spray 9 no-boil lasagna noodles 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 350°.
  2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
  4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
Notes
  1. Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
Adapted from Cooking Light
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Grilled Peaches with Brown Sugar Balsamic Glaze

Grilled Peaches with Brown Sugar Balsamic Glaze
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Nutrition Facts
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 ripe, washed, halved and pitted peaches (Make sure they are still firm. If the peaches are too ripe/soft they will fall apart on the grill)
  2. Balsamic vinegar to taste (about a tablespoon)
  3. Brown sugar to taste (honey works, too)
  4. Olive oil
  5. 4 leaves fresh basil, chopped (optional)
  6. Honey Greek Yogurt or Ice Cream
Instructions
  1. Preheat the grill. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. Brush the grill with a dab of oil. Place peach halves face-down on the grill. Turn after 3 to 4 minutes, after they’ve given up the brightness in their color. Sprinkle the flat side (now facing up) with more brown sugar. Remove after another couple of minutes when they’re soft all the way through when you poke them with a fork. Garnish with basil on and around the peaches or some more brown sugar. Serve with ice cream or honey flavored greek yogurt.
Notes
  1. I tried this. Deelish!
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Roasted Squash and Tomatoes

Roasted Squash and Tomatoes
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 small acorn squash
  2. 2 medium tomatoes
  3. 1 sliced small red onion
  4. 2 smashed garlic cloves
  5. 1 sprig rosemary
  6. 2 tablespoons olive oil
  7. 1 tablespoon balsamic vinegar
  8. Salt and pepper.
  9. Grated parmesan.
Instructions
  1. Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
Notes
  1. I haven't tried this (1/31/19)
Adapted from Food Network
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Room 14 Salad

Room 14 Salad
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3c chick peas, drained and rinsed (2 cans)
  2. 2c cherry tomatoes, halved or quartered
  3. 1 cuke, seeded and chopped
  4. 1 red bell pepper, chopped
  5. 1 small red onion, finely chopped
  6. 1/2c black olives, sliced
  7. 1c feta, crumbled or chopped
  8. flat leaf parsley, chopped
  9. DRESSING
  10. 2 tbsp olive oil
  11. 2 tbsp red wine vinegar
  12. 2 cloves crushed garlic
  13. 1 lemon, squeezed
  14. black pepper
  15. Salt and pepper to taste
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Garlicky Green Beans

Blistered Green Beans with Garlic
Inspired by salty-crunchy Sichuan dry-fried string beans (gan bian si ji dou), these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ⅓ cup extra-virgin olive oil
  2. 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
  3. Kosher salt
  4. 6 garlic cloves, sliced
  5. 1 Tbsp. capers, drained, chopped
  6. 1 tsp. crushed red pepper flakes
Instructions
  1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
  2. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt.
Notes
  1. I
Adapted from Bon Appétit
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Red Lentil Soup With Lemon

Red Lentil Soup With Lemon
Serves 4
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil, more for drizzling
  2. 1 large onion, chopped
  3. 2 garlic cloves, minced
  4. 1 tablespoon tomato paste
  5. 1 teaspoon ground cumin
  6. ¼ teaspoon kosher salt, more to taste
  7. ¼ teaspoon ground black pepper
  8. Pinch of ground chile powder or cayenne, more to taste
  9. 1 quart chicken or vegetable broth
  10. 2 cups water
  11. 1 cup red lentils
  12. 1 large carrot, peeled and diced
  13. Juice of 1/2 lemon, more to taste
  14. 3 tablespoons chopped fresh cilantro*
  15. *not on my watch!
Instructions
  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Adapted from New York Times
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Adapted from New York Times
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Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

Mango & Avocado Black Rice Salad
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Nutrition Facts
Serving Size
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 cups organic black rice
  2. 1/2 teaspoon salt
  3. 1 large ripe mango, diced
  4. 1 small ripe avocado, diced or sliced
  5. 1/4 cup roasted almonds
  6. 1/2 cup chopped fresh cilantro
  7. 1/2 cup diced red onion
For the Vinaigrette
  1. 1/4 cup freshly squeezed lime juice (about 3 limes)
  2. 1 1/2 tablespoons olive oil
  3. 1 teaspoon honey
  4. 1/4 teaspoon Kosher salt
  5. 1 clove garlic, minced
  6. 2 tablespoons chopped fresh cilantro
  7. salt and pepper to taste
  8. lime wedges, to garnish
Instructions
  1. Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  2. While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  3. Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
Notes
  1. Brittany made this and it was delish.
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Spinach and Artichoke Macaroni and Cheese

Spinach and Artichoke Macaroni and Cheese
Video: https://bit.ly/2LXzIMy
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole-wheat elbow pasta
  2. 2 tablespoons unsalted butter
  3. 2 medium shallots, finely chopped (about 1/3 cup)
  4. 3 cloves garlic, finely minced
  5. 3 tablespoons all-purpose flour
  6. 1/2 cup skim milk
  7. 1/3 cup reduced-fat sour cream
  8. 1 cup lightly packed shredded part-skim mozzarella
  9. 2/3 cup lightly packed shredded low-fat Swiss cheese
  10. 1/4 cup lightly packed grated Parmesan
  11. One 6-ounce bag baby spinach (about 6 heaping cups)
  12. One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  13. Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a broiler-safe 2-quart baking dish
  2. Position an oven rack at the center of the oven, and preheat the broiler.
  3. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  4. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  5. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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