Recipe Tag: Vegetarian

Roasted Squash Tacos

Slice the squash and zucchini lengthwise in quarters. Cut the lengths in half. (You should end up with pieces 3 to 4 inches long and about the thickness of two pencils.)

Place a large skillet in the oven and preheat to 325°F.

Place the cumin, oregano, cocoa powder, maple syrup, salt and pepper in a bowl and blend together with a rubber spatula. Add the squash and toss well to coat.

Add the olive oil to the hot pan and then the pumpkin seeds and the squash and zucchini.

Roast for 15 minutes. Toss frequently.

When the squash is cooked, place it in the taco shells and top with the shredded cheese and lettuce.

Serve.

Roasted Southwestern Acorn Squash

Preheat the oven to 375°F. Place the acorn squash halves cut side down on a cookie sheet or a large skillet and roast in the oven for about 30 minutes until tender.

While the squash is roasting place the olive oil in a large skillet over medium-high heat. Add the garlic and onions and cook for about 3 – 4 minutes. Add the celery and carrots and cook for another 3 – 4 minutes.

Add the black beans, cumin, chili powder, smoked paprika, oregano, salt, pepper, diced red pepper, cilantro, and water. Toss well and simmer for about 10 minutes, or until very thick. Remove from the heat until the squash are finished roasting.

When the squash is roasted, spoon the black bean mixture equally into the halves. Top the squash with the shredded cheese and return to the oven for about 5 – 10 minutes until the cheese is melted.

Serve.

Red Lentils with Smoky Eggplant

Place a large skillet in the oven and preheat to 350°F.

When the oven is hot, add 1 teaspoons of the olive oil to the pan and then the garlic, eggplant, 1/2 of the sliced onion, ginger, tomatoes, 1/8 teaspoon salt, chili, turmeric, and smoked paprika to the pan.

Toss well and place the pan in the oven for 25 to 30 minutes. Toss the pan about every 7 minutes.

While the eggplant is roasting, place 3 teaspoons of olive oil in a sauce pan over medium high heat.

Add the remaining 1/2 of the sliced onion and toss well for about two minutes.

Add the garam masala, cumin, 1/8 teaspoon salt, and red lentils.

Toss for one minute and add 2 1/4 cups water.

Reduce the heat to medium and simmer for 20 minutes while the eggplant is roasting.

Adjust the heat to keep the lentils on a simmer. It should take about 15 to 20 minutes until they are softened and the liquid is mostly evaporated.

Add 3/4 cup water to the eggplant, toss well, and cook for another 5 minutes.

Serve the roasted vegetables on top of the lentils.

Ratatouille

Heat the olive oil in a large stock pot over medium heat.

Add the garlic and sauté for about a minute. Then add the onions, cooking until they are translucent. Stir frequently so they won’t brown.

Reduce the heat to low and add the peppers and zucchini and toss together for 7 – 10 minutes.

Add the tomatoes, eggplant, wine and tomato paste and toss together for 1 minute. Cook over medium heat until the peppers begin to turn slightly soft. This should take about 20 minutes.

Add the oregano, thyme, tarragon, basil and 1/2 tsp. salt. Stir and continue to cook over medium heat, but do not allow the vegetables to become mushy.

To serve, set the oven on broil. Divide the ratatouille into 4 bowls and cover each with 1 ounce of mozzarella and 1/2 ounce of parmesan. Pass under hot broiler until the cheese is melted and slightly brown. Serve immediately.

Quinoa Lettuce Wraps

Gather all ingredients and equipment.

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

When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer the quinoa partially covered for 12 to 15 minutes until most of the water has boiled away.

Remove the pan from the heat, cover and let stand for 5 minutes.

Fluff the quinoa and transfer to the refrigerator to cool.

While the quinoa is cooking place the oil in a medium skillet over medium high heat.

Add the onion and garlic. Cook for 4 minutes. Stir frequently.

Place the onions in a mixing bowl with the red pepper, green onions, lime zest, lime juice, soy sauce and black pepper.

Add the cooked quinoa and toss well.

Chill well before serving.

Spoon the quinoa in individual lettuce leaves and top with Spicy Peanut Sauce.

Pumpkin Curry

Place a medium sauce pan over medium heat.

Add the olive oil, and when it is hot, add the garlic and ginger.

Cook for about 2 minutes. Stir frequently.

Add the onion and increase the heat to medium high.

Cook for about 5 minutes. Stir frequently.

Add the cumin, garam masala, coriander, and red pepper flakes.

Cook for about 1 minute. Stir frequently.

Add the garbanzo beans, coconut milk, salt, lime juice, and pumpkin.

Stir well and reduce the heat to medium low until the curry is just simmering.

Simmer for about 25 minutes and add the cilantro and lime zest.

Stir and then serve topped with the Raita.

Potato and Three Onion Gratin – Low Sodium Version

Preheat the oven to 325°F. Line a 2 quart oblong Pyrex dish with aluminum foil.

While the oven is preheating, place the olive oil in a large skillet over medium-high heat. Add the green part of the leek and the sliced shallot. Cook, stirring frequently, for about 3 minutes. If the heat is too hot, reduce to medium so that the onions don’t burn.

Add the white part of the shallots and the red onion and cook until they are browned. Stir frequently.

While the onions are cooking, layer half of the potatoes in the bottom of the Pyrex dish. After the onions are golden brown, layer them on top of the potatoes.

Sprinkle the sliced garlic evenly over the top of the onions. Layer the remaining potatoes on top and press down slightly.

Whisk the milk, flour, nutmeg, salt and pepper together until the flour is well blended. Pour the milk mixture over the top of the potatoes. Cover the pan with foil and place in the oven.

Cook for 50 minutes and then top with the gruyere cheese. Return the pan to the oven and cook, uncovered, for another 7 – 10 minutes until the cheese is melted. Serve.

Potato and Three Onion Gratin

Preheat the oven to 325°F. Line a 2 quart oblong Pyrex dish with aluminum foil.

While the oven is preheating, place the olive oil in a large skillet over medium-high heat. Add the green part of the leek and the sliced shallot. Cook, stirring frequently, for about 3 minutes. If the heat is too hot, reduce to medium so that the onions don’t burn.

Add the white part of the shallots and the red onion and cook until they are browned. Stir frequently.

While the onions are cooking, layer half of the potatoes in the bottom of the Pyrex dish. After the onions are golden brown, layer them on top of the potatoes.

Sprinkle the sliced garlic evenly over the top of the onions. Layer the remaining potatoes on top and press down slightly.

Whisk the milk, flour, nutmeg, salt and pepper together until the flour is well blended. Pour the milk mixture over the top of the potatoes. Cover the pan with foil and place in the oven.

Cook for 50 minutes and then top with the gruyere cheese. Return the pan to the oven and cook, uncovered, for another 7 – 10 minutes until the cheese is melted. Serve.

Portabello Tacos

Place a large skillet in the oven and preheat the oven to 325F.

When the oven comes to temperature, place the olive oil in the pan and add the onions. Roast for 10 minutes, tossing occasionally.

Meanwhile, remove the stem and scrape the gills from the portabello mushrooms, then cut into 1/2 inch slices.

After the 10 minutes of roasting, add the mushrooms to the pan, toss, and return to the oven. Roast for 5 minutes.

Toss and increase the heat to 425F.

Continue roasting for another 15 minutes, stirring occasionally.

While the mushrooms and onions are roasting, in a small bowl whisk together the vegetable stock, honey, cumin, chili powder, oregano, salt, cayenne, and paprika.

After the 15 minutes of roasting, add the sauce to the roasting pan, stir, and return the pan to the oven. Reduce the oven’s heat back to 325F.

Roast for another 5 minutes, stirring occasionally.

To serve, divide the lettuce between 6 taco shells.

Add the mushroom/onion mixture, the cheese, and the tomatoes, and serve 3 tacos per person.

Portobello Burger

Place a large skillet in the oven and preheat to 425°F.

When the oven is hot spray the pan lightly with oil and place the mushroom in the pan with the top down. Spread the barbecue sauce over the gills of the mushroom.

Cook for about 5 minutes and then turn over. Cook for another 5 minutes and turn one more time.

If you like your bun toasted, place it on the rack in the oven.

After two minutes, remove the bun and place the mushroom on the bottom half. Top with the tomato, onion, lettuce, black pepper and the top of the bun. Serve immediately.