Recipe Tag: Vegetarian Recipes

Avocado Egg Salad Sandwich – Virtual

Place eggs in medium pan and cover with water. Bring to a boil.

Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.

In a medium bowl, mash the avocado with the vinegar with the back of a fork.

Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.

Serve 1/2 cup of egg salad with spinach or arugula on top of whole wheat sandwich thins or whole wheat bread.

Spicy Chickpeas with Quinoa – Virtual

Use a mesh strainer and rinse the quinoa under cold water until the water runs clear.

Set aside.

Heat olive oil in a large skillet over medium high heat.

Once the oil is hot, add the onions and garlic.

Cook for about 3 minutes. Stir frequently.

When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.

Stir to combine and bring to a simmer.

Once simmering, add the quinoa and chickpeas.

Stir to combine, reduce to a simmer, and cover.

Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.

Slice green onions thinly and and dice the avocado.

Once the quinoa is cooked, stir in the lemon juice.

Top with green onion and avocado and serve. (Also great chilled!)

Lablabi (Tunisian Chickpea Stew) – Virtual

Gather all ingredients and equipment.

Heat olive oil in medium pot over medium-high heat.

Add onion and carrot and saute for 5-7 minutes or until onion is translucent and soft.

Add garlic to pot and saute for an additional 1-2 minutes.

Reduce heat to low, and add cumin, tomato paste, and harrisa paste to toast the seasonings and brown the tomato paste. Stir constantly to keep spices from burning and mix to combine.

Add vegetable stock, lemon zest and juice, salt, pepper, and chickpeas. Turn heat to medium-high and bring to a simmer.

Simmer stew for 30 minutes, uncovered, until chickpeas and vegetables are tender.

While stew is simmering, toast slices of baguette and prepare toppings of cilantro, olives, and yogurt.

Serve 1 cup of stew with sliced baguette, olives, cilantro, and yogurt.

Tomato Basil Pasta

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add the pasta. Cook for 9-12 minutes or until pasta is al dente.

After the pasta is cooked, pour into a strainer, add a 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the oil. Add the tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes, or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring frequently.

Remove the pan from heat and add the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Avocado Egg Salad – Virtual

Place eggs in medium pan and cover with water. Bring to a boil.

Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.

In a medium bowl, mash the avocado with the vinegar with the back of a fork.

Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.

Caesar Salad – Virtual

In a mixing bowl, toss the romaine, tomatoes, and onions and 1/4 cup Caesar Salad Dressing (2 Tbsp per serving). Serve.

One Pot Bean Chili (Rainbow Chili) Nachos – Virtual

Gather all ingredients and equipment.

To make nachos, place about 12 chips (1.5 tortillas worth) on a plate.

Top with 3/4 cup of the completed chili, shredded lettuce, tomatoes, 1/4 cup of cheese, and the sliced green onions.

Optional Assembly Method:

Preheat oven to 375°F (190°C) or set your broiler to high.

Arrange the chips in an even layer on a baking sheet lined with tin foil.

Sprinkle the cheese over the chips then place in the oven or under the broiler until the cheese is melted, about 2 to 4 minutes.

Add the chili, followed by the remaining toppings.

Serve immediately.

Simple Hummus Sandwich – Virtual

Gather all ingredients and equipment.

Toast the bread.

Spread the hummus on both pieces of bread.

Layer the remaining toppings on the sandwich and serve.

Roasted Fall Vegetable Quinoa with Toasted Almonds

Gather all ingredients and equipment.

Preheat oven to 375°F (190°C).

Mix together the salt, pepper, smoked paprika, cinnamon, thyme, and cumin in a small bowl.

Chop the sweet potatoes, parsnips, and Brussels sprouts and add them together in a medium bowl. Drizzle with 2 teaspoons of the olive oil and honey and mix well.

Add spice mix to the vegetables and mix until all vegetables are evenly coated.

Place the vegetables on a sheet tray or cookie sheet covered with foil (for easy cleaning). Make sure not to overcrowd the pan and lay in a single layer in order for vegetables to roast properly.

Put the vegetables in the oven and roast until fork tender, about 30 minutes. Once finished, set aside at room temperature.

Place a medium pot over medium-high heat. Add 2 teaspoons of olive oil. Add onion and saute until translucent. Add garlic and continue to cook until you see browning on the bottom of the pot.

Deglaze the pan by adding white wine and scrape off the brown bits on the bottom of the pan. Add the vegetable stock and bring to a boil.

Add the quinoa and stir to incorporate. Reduce to a simmer, cover, and cook for about 20 minutes, or until quinoa has absorbed all of the liquid and is cooked through.

Add the beans and roasted vegetables to the cooked quinoa. Stir to thoroughly combine.

Serve 2 cups of quinoa on a plate and sprinkle with 1 teaspoon each of toasted almonds and chopped parsley. Serve.