Recipe Tag: Vegetarian Recipes

Black Bean Quesadilla

Preheat oven to 400°F (200°C).

Place 1 tsp of olive oil in a small sauce pan over medium heat. Add the black beans, water, cumin, and oregano. Bring to a simmer.

Using a fork or potato masher, mash the black beans as they cook. As the beans are simmering, add additional water if needed to keep the beans from drying out. Simmer until beans become thick, about 15 minutes. When beans have thickened, remove from the heat and add the cilantro. Set aside.

In a medium bowl toss together the peppers, onions, garlic, mushrooms, salt, and pepper.

While beans are cooking, heat 1 tsp of oil in a saute pan over medium-high heat. Add vegetable mixture and cook until vegetables are soft, about 4 minutes.

Once the vegetables are soft, fold them into the bean mixture.

To assemble the tortillas, lay out 6 tortillas on a flat surface. Top each tortilla with 1 1/2 teaspoons of cheese, then 1/2 cup of the bean mixture, followed by another 1 1/2 teaspoons of cheese. Top each with another tortilla.

Place quesadillas in a single layer on a sheet tray. Bake in oven until cheese is melted and outside is crisp, about 5-8 minutes.

Cauliflower Mac & Cheese – HmF

Preheat oven to 350°F.

Place the 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, 1/2 teaspoon salt, and half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, 1/4 teaspoon salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over rate top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot.

Asian Peanut Tofu with Noodles

Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called ‘pressing’ the tofu.

Fold a dish towel in half and lay on a baking sheet. Place 1-2 paper towels on the dish towel and place the tofu on top.

Put 1-2 more paper towls on the tofu and place another baking sheet or cutting board on top. Weigh down with heavy objects such as cans of food, a cast iron pan, or cookbooks. Press for at least 15 minutes, or up to 1 hour.

When the tofu is pressed, cut into 1 inch cubes.

Place the peanut butter, cilantro, lime juice, lime zest, water, soy sauce, and red pepper flakes in a blender or mini chopper and puree until smooth.

Set aside.

When the tofu is finished pressing, place 4 quarts water in large saucepan over high heat.

When water boils, reduce heat to medium until water is boiling.

When the water returns to a boil, add the noodles.

Cook for 8 to 10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.

While the noodles are cooking, place a large skillet over medium high heat.

When the oil is hot, add the tofu.

Cook on one side for 2 minutes and turn to sear on the opposite side of the cube.

Continue turning until the noodles are cooked.

When the noodles are almost done add the edamame and cook for another 1 minute. Stir gently.

Remove 1 cup of the pasta water and set aside.

Drain the noodles and edamame and add to the skillet with the peanut sauce.

Reduce the heat to medium and cook for about 1 minute, tossing gently.

If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.

Serve topped with the green onions (don’t add onions if they are a GERD trigger for you), the carrots and the peanuts.

Serve topped with peanuts and shredded carrots.

White Bean Shakshuka

Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to 10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened. Stir occasionally.

While the sauce is simmering, prepare the garnishes – crumble the feta, chop the herbs.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 4 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

Tacos with Black Beans (Taco 4)

Heat a medium/large saute pan over medium-high heat and add the oil.

Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3 to 4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms.

These vegetables will release a lot of water as they cook.

Cook until most of the moisture has evaporated, about 5 to 7 minutes.

Add the black beans, taco seasoning, worcestershire sauce, water and salt.

Simmer for 5 to 7 minutes, stirring occasionally.

Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.

Lightly mash some of the black beans while simmering. Add more water if needed to keep the taco filling from drying out.

When the taco flling is done, turn off the heat and set aside.

Toast the tortillas (see Recipe Notes).

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro.

One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.

Black Bean Burgers

Gather all the ingredients and equipment.

Preheat oven to 375F.

Mash beans in a large bowl with a fork or potato masher.

Mix in red pepper, onion, cheese, garlic, seasonings, egg and breadcrumbs.

Mix well.

Shape into 6, 4 ounce patties.

Line a baking sheet with foil and spray lightly with cooking spray.

Place burger patties in a single layer.

Cook in oven until burgers firm up and reach internal temperature of 165F, about 12 minutes.

Serve on a toasted whole wheat or gluten-free bun with lettuce, tomato, and other favorite condiment.

Note that Nutrition Facts include burger and bun only.

Spaghetti Squash Casserole

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

When the water boils, add the whole spaghetti squash (watch out that the hot water doesn’t overflow the stock pot). Cook for 40 minutes.

Remove the squash from the water, place it whole on a plate or cutting board, and let the squash cool enough to handle.

Cut the squash open and scoop out the seeds. Scoop the flesh of the squash away from the tough skin into a large mixing bowl and discard the skin.

While the squash is cooking, place the olive oil in a large skillet over medium high heat.

Add the garlic and onions and cook for about 5 minutes.

Add the mushrooms and cook for about 5 minutes.

Add the tomatoes, basil, oregano, sage, and fennel.

Simmer for about 30 minutes. Stir frequently.

Remove from the heat and let cool.

Preheat the oven to 325°F.

Place the tomato sauce, milk and parmesan cheese in the mixing bowl with the spaghetti squash. Fold together gently.

Place the mixture in a 9 inch Pyrex dish.

Cover with foil and bake for 25 minutes.

Uncover and top with the provolone cheese.

Bake for 10 minutes.

Serve.

Baked Polenta with Mushrooms and Smoked Gouda

Preheat the oven to 325°F.

Place the squash in a large pan cut side down and place the pan in the oven. Roast for 60 minutes.

While the squash is cooking, place the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the mushrooms and cook for 20 to 30 minutes until they are well caramelized (mixture should be dry).

Remove from heat and fold in the tarragon, salt, and pepper. Let cool.

When the squash is soft, remove from the oven and let cool.

Scoop the flesh out of the skin and discard the skin, then mash the flesh with a fork.

Line a 8 inch square Pyrex dish with aluminum foil.

Place the water in a medium sauce pan over high heat.

When the water boils, slowly add the polenta while whisking.

Cook for 5 to 10 minutes or until the polenta begins to thicken.  Stir frequently.

Add the parmesan and the mashed acorn squash. Whisk until the cheese is melted.

Just before assembling, add the chopped parsley to the cooled mushroom mixture and fold together.

To assemble, place one third of the polenta mixture into the bottom of the Pyrex dish.

Top with half of the mushroom and onion mixture, distributing evenly.

Top with half of the smoked gouda.

Add another layer of one third of the polenta, a layer of the rest of the mushroom mixture and the rest of the smoked gouda, then top with the remaining polenta.

Bake for 30 minutes.

Allow to sit for 5 minutes before slicing and serving.

Grilled Pimento Cheese Sandwich

Place the cheese, pimentos, green onion and sour cream in a bowl and fold together until blended.

Place the cheese mixture between the slices of bread and pat down gently until firm.

Place a griddle over high heat.

Add 1/2 teaspoon of the olive oil to the hot griddle and spread with a spatula.

Place the sandwich on the griddle. Adjust the heat so that the sandwich browns but does not burn.

After about 6 minutes, add the other 1/2 teaspoon oil to the griddle.

Turn the sandwich over and cook for another 5 to 7 minutes.

Serve immediately.