Category Archives: Vegetarian

Vegetarian

Cucumber Soup

Cucumber Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 4 lbs seedless cucumbers
  • dash or two of dried red pepper flakes
  • dash sea salt to taste
  • 3 limes, juiced
  • 1 Tbsp chopped fresh mint leaves
Instructions
  1. Peel and Puree the cucumbers.
  2. Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
  3. When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  4. Cover bowl and refrigerate for 30 minutes before serving.

 

Tangy Heirloom Tomato Soup

Tangy Heirloom Tomato Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 1½ lbs ripe heirloom tomatoes, cored and diced - do not remove skins
  • ½ cup good tomato paste
  • ¼ cup chopped celery leaves
  • dash chili powder
  • 2 Tbsp white wine vinegar
  • 3 Tbsp good olive oil
  • 6 to 10 fresh basil leaves - to your taste
  • 1½ cups to 2 cups water - depending on thickness desired
  • sea salt and black pepper as needed
Instructions
  1. Add all ingredients in to blender and puree until smooth.
  2. Add desired amount of water and puree to mix.
  3. Add salt and pepper to taste.
  4. Refrigerate soup overnight so the ingredients meld together.
  5. Sprinkle chopped fresh basil leaves.

 

Vegetable Stew

Vegetable Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
 
Ingredients
  • 1 sweet potato
  • 1 white potato
  • 1 small rutabaga
  • 2 onions
  • 3 parsnips
  • 4 regular carrots
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
Instructions
  1. Peel and dice all the vegetables.
  2. Place all vegetables in stock pot.
  3. Bring to boil and then reduce heat to low and simmer until vegetables are tender.

 

Vegetable Fried Rice

Vegetable Fried Rice
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 1 tablespoon butter
  • ¼ cup chopped carrot
  • 1 green onion, chopped
  • ¼ cup frozen peas
  • 1 cup cold cooked rice
  • 4½ teaspoons soy sauce
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground ginger
Instructions
  1. Melt butter in a large non-stick skillet over medium heat.
  2. Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
  3. Remove pork mixture to a bowl and return skillet to medium heat.
  4. Scramble egg in the skillet until completely set.
  5. Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

 

Brown Rice Spanish Skillet

Brown Rice Spanish Skillet
 
Author:
Recipe type: Rice
Cuisine: Mexican
 
Ingredients
  • 1 Tbsp cooking oil
  • 2 cups uncooked brown rice
  • 1 large sweet onion, diced fine
  • 1 medium green bell pepper, diced fine
  • 4 cups vegetable broth or chicken broth
  • 1 - 15 oz can diced tomatoes-green chili blend
  • ½ tsp kosher salt
  • 3 Tbsp chipotle pepper
Instructions
  1. Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
  2. Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
  3. Serve hot or room temperature as a side dish with grilled meat of your choice.

 

Black Bean And Corn Quinoa Toss

Black Bean And Corn Quinoa Toss
 
Author:
Recipe type: Salad
Cuisine: Mexican
 
Ingredients
  • 2 -15 oz cans black beans, rinsed and drained well
  • 4 cups fresh or frozen corn kernels
  • 1 pint grape or cherry tomatoes, quartered
  • 2 cups cooked quinoa
  • 1 small red onion, finely diced
  • ½ cup chopped fresh cilantro
  • 1 ripe avocado, pitted, peeled, and diced
  • 1 Tbsp olive oil
  • 2 lemons, juiced
  • sea salt to taste
Instructions
  1. In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
  2. Whisk together olive oil and lemon juice.
  3. Add to the salad bowl and toss to coat well.
  4. Sprinkle with salt.

 

Real Maple Mixed Salad

Make Mine Real Maple Mixed Salad
 
Author:
Serves: 4
 
Ingredients
  • 1 Tbsp real maple syrup
  • 2 Tbsp white wine vinegar
  • 1 Tbsp olive oil
  • ¼ tsp kosher salt
  • 6 cups mixed salad greens, baby spinach, etc.
  • 1 cup fresh strawberries,
  • 1 cup fresh blueberries,
  • 1 cup fresh raspberries
  • ½ cup chopped pecans, toasted
  • ¼ cup crumbled goat cheese
Instructions
  1. In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
  2. Add greens and berries, and toss gently to combine.
  3. Sprinkle with pecans and goat cheese on top.

 

Black Eyed Pea And Corn Salad

Black Eyed Pea And Corn Salad
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
 
Ingredients
  • 2 - 15 oz cans black eyed peas
  • 1 - 15 oz corn
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste
  • 8 oz cooked brown rice, chilled
  • 2 stalks celery, diced fine
  • 2 green onions, diced fine
  • 1 small red bell pepper, diced fine
Instructions
  1. Drain black eyed peas and the corn through a colander; set aside.
  2. In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
  3. Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
  4. Toss to mix all ingredients.
  5. Add the black eyed peas and corn.
  6. Toss to mix all ingredients.
  7. Serve chilled.

 

Veggie Patties

 

Veggie Patties
 
Author:
Recipe type: Vegetarian
Cuisine: American
 
Ingredients
  • 1 large egg
  • ¼ cup whole wheat flour
  • 1 green onion, chopped
  • 1 Tbsp horseradish
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup grated carrots
  • 1 cup grated parsnips
  • 1 cup grated potatoes
  • 1 cup grated sweet potatoes
  • oil for cooking
Instructions
  1. Preheat oven to 375°F.
  2. Grease 13x9 baking pan.
  3. Whisk together eggs, flour, onion, horseradish, salt and pepper until well combined.
  4. Add in carrots, parsnips, potatoes, and sweet potatoes and mix well.
  5. Heat cooking oil in large skillet over medium-high heat.
  6. Ladle small piles of mixture into the skillet, press down with a spatula to form patties. Cook until patties are browned, then carefully flip and cook again until browned; remove to baking sheet and continue cooking until all mixture is used.
  7. Bake for 12 to 14 minutes or until patties are cooked through and firm.
  8. Serve hot.