Recipe Tag: Vegetarian Recipes

Apple Cinnamon Oatmeal

Microwave Cooking Method:

Gather all ingredients and equipment.

In a microwave safe bowl, combine the water and oats. Place in microwave for 1 minute. If oats are not fully cooked, stir and cook for an additional 15-30 seconds.

Remove the mixture from the microwave, and stir in the applesauce and cinnamon. Allow to cool until baby safe.

Stovetop Cooking Method:

Gather all ingredients and equipment.

In a small saucepot, bring the water to a boil. Once boiling, add the oats and stir. Cover and allow to cook for 5 minutes, stirring occasionally, or until the oats are soft.

Remove the pot from the heat and stir in the applesauce and cinnamon. Allow to cool until baby safe.

Quick Applesauce

Gather all ingredients and equipment.

In a medium saucepan, combine the apples and water. Cover and cook the apples on medium heat until the apples are soft, about 15 minutes. Remove from the heat and allow to cool slightly.

Using either a hand masher or a blender, mash or puree the apples until smooth.

Strawberry Lemonade Meal Replacement Shake

Gather all ingredients and equipment.

Place all ingredients in blender. Blend until smooth.

Serve.

This recipe was developed using Health One brand meal replacement. Using a different brand of protein based meal replacement may alter the Nutrition Facts.

Key Lime Meal Replacement Shake

Gather all ingredients and equipment.

Add all ingredients to a blender and blend on high speed until smooth.

Serve.

Chef’s Note: If using riced caulifower, use 1/3 cup (34g).

These recipes were developed using Health One brand meal replacement. Using a different brand of protein based meal replacement may alter the Nutrition Facts.

Daikon Steak

Wash and peel daikon. Cut into rounds, each slice should be 3/4 – 1″ thick

Cut a crosshatch pattern on one side of each round. The cuts should be about 1/8″ – 1/4” (5mm) deep.

Place scored daikon in a sauce pot and fill with enough water to cover the daikon

Set the heat to high and once the water starts to bubble, reduce the heat to a simmer.

Cook for about 20 minutes or until fork-tender.

While the daikon is simmering combine the soy sauce, mirin, and sugar, set aside.

When the daikon is done, drain off the water and leave the daikon in the pot to dry in the steam for a few minutes.

Pat dry with kitchen paper if necessary.

Heat a sauté pan large enough to fit all of the daikon slices over high heat.

Add the oil and swirl to coat the pan. Add the daikon slices scored side down.

Pan fry the daikon until there is light charring on both sides (about 1 minute on each side).

Reduce heat to medium to medium low. Add the sauce mixture and let the daikon simmer in the sauce for about until the sauce becomes syrupy.

Remove from heat, arrange daikon on a serving plate and drizzle with remaining sauce.

Garnish with scallions.

Roasted Beet Walnut Dip

Preheat oven to 400F.

Wash the beets and trim off the tops about 1/4 inch above the bulb.

Wrap each beet loosely in aluminum foil and place in the oven.

Roast until tender and easily pierced with the tip of a paring knife: about 1 hour.

Remove beets from oven and let cool in the aluminum packets.

When cool enough to handle, remove from the aluminum packets, discard the aluminum, and trim the leaf end flush to the bulb. Using your thumbs, push off the skin. Remove the beet skin under running water to minimize the stain on your fingers, or use gloves.

Cut the cooked beets into 1-inch chunks.

In a blender or food processor, combine the beets, walnuts, garlic, vinegar, za’atar, and salt. Blend to just combine.

With the motor running, slowly drizzle in the oil. If the mixture is too thick, add water 1 tablespoon at a time until the desired consistency is reached.

Chill for for 1 hour before serving.

Sweet and Sour Tofu with Peppers – Virtual

For the Tofu

Gather all ingredients and equipment.

Drain tofu from package. Slice to one inch thickness and place on a paper towel-lined plate or tray.

Place another layer of paper towels on top of the tofu. Stack another plate/tray of similar size on top of the tofu and paper towels. Add weight in order to press out water. Let sit for 20 minutes, changing the paper towels as needed. Cut into 1/2″ diced cubes.

In a medium sized bowl, whisk the egg.

Arrange an assembly line as follows: first a bowl with the tofu, second the bowl with the whisked eggs, then third a bowl with the cornstarch.

Place the tofu into the egg mixture to fully coat the pieces.

Then coat each piece in the cornstarch. Make sure all sides of the tofu have been coated and shake off any excess. Set the breaded tofu on a plate or a small baking sheet.

Preheat a medium skillet over medium heat. Once the pan is hot, add in 1 teaspoon of the canola oil.

Place the tofu one by one into the hot skillet and allow to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the tofu pieces touch each other they will not get crispy. You will probably need to cook in multiple batches.

When the tofu is crispy, remove and place on a plate or baking sheet lined with paper towels to absorb excess oil. Use the remaining oil in subsequent batches, if needed.

Set aside (keeping warm).

For the Sautéed Vegetables and the Sweet & Sour Sauce

Preheat a medium sauté pan on medium-high heat. Once the pan is hot add 1 teaspoon of oil.

Add the onion and pepper to the pan. Cook until soft, about 5 to 7 minutes, stirring occasionally.

While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and 1 tablespoon cornstarch. Whisk to combine very well.

When the onions and peppers are soft, add the pineapple and 2 Tbsp of water. The water will help the vegetables to cook down more and provide some steam to your pan.

Continue to cook until the vegetables are tender and most of the water has evaporated.

Pour in the sweet & sour sauce and add the cooked tofu.

Stir to evenly coat tofu and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.

White Bean Alfredo Pasta

Place the water in a large stock pot over high heat.

When the water boils, add the pasta.

While the pasta is cooking, prepare the sauce.

Heat olive oil in small saute pan over medium heat.

Add the onion and stir. Then add the garlic. Saute until the onion is translucent and the garlic is tender.

In a blender, add the beans, onions and garlic, vegetable broth, lemon juice, nutritional yeast, salt and pepper. Blend until creamy and smooth.

Pour into a large saute pan to heat.

When the pasta is done, drain, add to the saute pan, and toss to evenly coat with sauce.

Garnish with chopped parsley if desired.

Serve hot.

Gochujang Glazed Roasted Carrots

Preheat oven to 400F.

Line a baking sheet with parchment paper or a silicon mat.

Wash, peel, and cut carrots into 2″ x 1/4″ x 1/4″ sticks.

Place cut carrots into a large bowl. Drizzle with olive oil and toss to evenly coat all carrots.

Arrange carrots in a single layer on prepared baking sheet and roast for about 20 minutes.

While the carrots are roasting, prepare the glaze.

In a medium bowl, whisk together the gochujang paste, soy sauce, sesame oil, cider vinegar, and garlic.

When the carrots are roasted and just tender, remove from oven and drizzle with the glaze. Stir or use a brush to evenly coat.

Return the carrots to the oven to caramelize the glaze, about 10 minutes.

Garnish with toasted sesame seeds.

Serve hot.

Moroccan Spiced Sweet Potato Soup

Preheat oven to 400F.

Line a baking sheet with parchment or foil.

Scrub sweet potatoes well, then poke several times with a fork.

Bake sweet potatoes on prepared pan in the center of oven 1 hour, or until tender. When the potatoes are done, set aside to cool.

In a large pot heat oil over medium heat.

Add onion and garlic, saute, stirring often, about 5 minutes, or until onions are translucent.

Add cumin, paprika, coriander, turmeric, pepper flakes, caraway, cinnamon, salt, and pepper. Cook, stirring continuously, until fragrant.

Add stock, chickpeas, and lemon juice and bring to a boil.

Slice the cooled potatoes in half lengthwise, scoop out the flesh, and add to the pot.

Using an immersion blender, puree the soup, blending until smooth, or carefully transfer to a blender to puree.

Serve hot.