Recipe Tag: Vegetarian

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.

Simple Hummus – Virtual

Gather all ingredients and equipment.

Before blending, drain chickpeas and microwave them in a microwave-safe bowl until hot (about 1-2 minutes on high). This will result in a smoother hummus.

Add all ingredients to a food processor or blender and blend until smooth.

If hummus is too thick, add warm water a tablespoon at a time until the hummus is smooth and creamy.

Store in an airtight container in the refrigerator.

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.

Vegetarian Pesto Pasta with Roasted Tomatoes, Broccoli, and White Beans

Gather all ingredients and equipment. Preheat oven to 400°F (205°C).

Wash the tomatoes and pat dry. Toss the tomatoes in 1 tsp of olive oil and spread evenly on a baking sheet lined with parchment paper. Bake for about 15 minutes, until blistered and soft.

Prepare an ice bath by adding about 2 cups of ice to a medium bowl. Add just enough water to cover the ice and place a strainer over the icy water. Set the ice bath next to your stove.

In a large pot, bring 3 quarts of water to a boil. Add the broccoli to boiling water and cook for 1-2 minutes or until it turns bright green, but is not too soft. It’s better to remove it sooner than later. With a slotted spoon, tranfer the broccoli from the boiling water into the ice bath to halt the cooking process. When the broccoli has cooled, remove it from the water and allow to drain.

In the same boiling water, add the whole wheat pasta and cook until al dente (9-11 minutes). In the last minute of cooking, add the white beans. Reserve 1 cup of water, then strain and set aside.

Prepare the pesto (see separate recipe).

In a large saute pan, heat 1 Tbsp of oil over medium-high heat. Once hot, add the broccoli and saute until broccoli begins to brown, about 2-3 minutes.

Add the white wine to deglaze the pan.

When the wine has reduced by half, add the pasta, white beans, pesto, tomatoes, red pepper flakes, salt, and pepper. Toss to combine. Add the reserved pasta water as needed to make a creamy sauce.

Pinto Sloppy Joes

Gather all ingredients and equipment.

Heat the olive oil over medium-high heat in a large skillet. Add the onion, celery, carrot, and bell pepper. Cook for about 5 minutes, until onion is translucent, stirring occasionally.

Add the vinegar, Worcestershire sauce, paprika, tomato paste, ketchup, brown sugar, pepper, beans, and stock. Stir to incorporate.

Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally.

As the beans soften, mash some of them against the side of the pan to make the mixture thicker.

Serve over lightly toasted whole grain buns.

White Wine Braised Leeks

Gather all ingredients and equipment.

Preheat oven to 350°F (180°C).

Trim leeks removing the dark green leaves and peeling of the tough outer layer of the white part and trimming off the root.

Cut leeks lengthwise. Clean thoroughly under cold running water to remove sand and grit.

Heat a medium oven-proof sauté pan over medium heat. Add olive oil.

Once the oil is hot, add the garlic and leeks, cut side down in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and leeks. Cook for 3-4 minutes until leeks have lightly browned.

Flip leeks and cook for another 3 minutes to lightly brown. Once all of the leeks are browned on both sides, add wine, stock, salt, pepper, and thyme. Bring to a simmer, cover and cook in oven for 35 minutes or until leeks are tender.

Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted.

One Pot Bean Chili (Rainbow Chili) Nachos

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

Gather all ingredients and equipment.

Toast the bread.

Spread the hummus on all slices of bread, about 1 tablespoon of hummus per slice.

Layer the remaining toppings evenly among the sandwiches and serve.

Misir Wat

Gather all ingredients and equipment.

In a medium pot, melt 1 Tbsp niter kibbeh over medium heat. Add onion and saute for ~ 10 minutes or until golden brown. Add garlic and saute for another minute.

Add tomato paste and cook for 5-7 minutes, stirring frequently, until browned. Add tomatoes and berbere spice. Cook for another 2-3 minutes.

Add lentils, stock, and salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, for about 40 minutes until lentils are tender. Stir occasionally. If lentils look dry, add more stock or water a half cup at a time.

Stir in remaining Tbsp of niter kibbeh and remaining berbere spice, if desired. Simmer for another 2-3 minutes. Serve.