Tag Archive | vegetarian recipe

It’s tangy, hearty, classic & comforting.

 

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Vegetable Shepherd’s Pie

This meatless take on a classic comfort food is not only hearty, but it’s filled with robust flavors and you will not miss the meat.

 

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INGREDIENTS:

For Potatoes

  • 3 lbs (8-9 medium) Yukon gold potatoes, peeled and cubed
  • 1 cup buttermilk
  • 3 TBSP butter
  • 2 TBSP table salt
  • sea-salt to taste
  • dash of fresh ground pepper

DIRECTIONS:

 

  • Add potatoes in a large pot and add enough water to cover the potatoes and bring to a boil.
  • Once boiling add 2 TBSP of salt, and cook until potatoes are tender.
  • Drain well then return potatoes to the pot.
  • Add buttermilk and butter to the potatoes and mash until smooth. Add sea-salt and fresh ground pepper to taste, give it a good stir to mix the seasoning in and set aside.

For Vegetables

  • 1 TBSP olive oil
  • TBSP butter
  • 2 pounds mushrooms (Portobella are meaty and good ones to use), cut into cubes
  • 1 small Vidalia onion (or any other sweet onion)
  • 2 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup fresh parsley, chopped finely
  • 2 TBSP fresh rosemary, chopped finely
  • 1 TBSP tomato paste
  • 2 TBSP all purpose flour
  • 1 cup broth (vegetable, chicken or beef, your choice)
  • sea-salt
  • freshly ground black pepper

DIRECTIONS:

  • Heat oven to 350F
  • In a saute pan, heat oil and add mushrooms along with 1/2 tsp. salt, and make sure you don’t overcrowd the mushrooms, and cook for about 10 minutes, stirring occasionally.
  • To the mushroom pan, add: onion, carrots, parsley, rosemary and season with 1/4 tsp. of salt and 1/4 tsp. of black pepper and cook for 10 minutes.
  • Stir in: minced garlic and tomato paste and cook for 1 minute.
  • Sprinkle flour over this mixture, stirring to coat all the vegetables and let cook for 3 minutes.
  • Add broth, peas, corn and stir for 5 minutes.
  • Turn heat off and spoon the vegetables in a casserole dish.
  • Top with the mashed potatoes in an even layer. (If you want, you could add a few dollops of butter on top of the mashed potatoes.)
  • Bake for 20 minutes, then turn the broiler on and broil for 5 minutes.

 

 

 

 

 

 

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Souper easy & delicious #recipe #crockpot

Show your crock pot some love and whip up a batch of soup laden with a sprinkling of sexy spices, healthy protein, and a super carbs for those lunches and dinners when you want to swing the vegetarian way.

 

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Sweet Potato, Chickpea, White Beans & Spinach Soup

 

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Ingredients:

3 sweet potatoes, peeled and diced
2 cans of chick peas (drained and rinsed)
1 can of white kidney beans (or canelli beans) (drained and rinsed)
1 Vidalia onion (or sweet onion)
2 cloves garlic, minced
1.5 tsp. ground ginger
2 tsp. ground cumin
1/2 tsp. ground cinnamon
4 cups broth (your choice, vegetable, chicken or beef)
5 cups of fresh baby spinach
2 TBSP. freshly squeezed lime juice
5 tsp. Kosher salt
3 tsp. freshly ground black pepper
2 tsp. olive oil

(Optional) If you like it spicy, then add some chili flakes or hot sauce.

Directions:

1. Heat a small pan and add the oil to heat up, then saute the onion and garlic until they are transparent.

2. Transfer garlic and onion to crock pot and add: sweet potatoes, chick peas, white kidney beans, ginger, cumin, cinnamon, broth, salt and pepper.

3. Stir all ingredients well.

4. Cooking times: High for 4 hours – OR –  Low  for 7 hours

5. Once it’s finished cooking, unplug the crock pot, turn it off and add the baby spinach leaves and lime.

6. Stir and serve.

This recipe freezes well and also keeps in the fridge for a few days.

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Vegetable-atarian Burgers Even Carnivores will Love

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The Vitameatavegamin I Love Lucy episode and the Grape Stomping episode are my favorites. However, I’d rather have a burger than have to resort to spooning my way to health with unappetizing concoctions like Vitameatavegamin.

We strive to have at least three vegetarian meals per week, so I’m having fun coming up with creative ways to cook protein so that the carnivores in the family will feel sated.

Black bean burgers are easy to make, chock-full of flavor, and super healthy.

My family loves these burgers. Okay, maybe not LOVE the way I love them, but they do enjoy them a lot, and no, they would never (nor would I) become a total vegetarian and give up a juicy sirloin burger, but for something different and vegetarian black bean burgers make a good meal.

BLACK BEAN BURGER RECIPE

 

Ingredients:

Recipes makes 5 burgers.

1 can (16 ounce) black beans

1 shallot (or onion and garlic, your choice), minced

1 sweet orange bell pepper (or red or green or yellow), chopped

1/2 cup grated carrot

1 large egg

3 egg whites

3/4 cup oatmeal (or breadcrumbs)

1 TBSP chili powder

1 TBSP Srirachi sauce (or any hot sauce)

Sea Salt

Freshly ground black pepper

Directions:

  1. Preheat oven to 375 F
  2. Line a baking sheet with aluminum foil, then give it a quick spray with a non-stick spray
  3. In a food processor (or you can use a potato masher) add the black beans and mix until they form a paste like consistency.
  4. In a large bowl add all the ingredients
  5. Mix well, and form into five patties.
  6. Sprinkle each side with a bit of sea salt and freshly ground black pepper
  7. Bake for 10 minutes each side.

Serve with sweet potato baked fries, or regular fries, and top with all your favorite burger toppings. Can be served in a lettuce bowl, bun, cabbage leaves, anything you would normally use for a meat burger.

Really tasty with spicy mayo. Add mayo, Dijon mustard and add a few drops of spicy sauce. 

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