Cuisine: Vegetarian
Pasta e Ceci
I saw Stanley Tucci make this Pasta e Ceci and I was intrigued. It's a recipe by Julius Roberts, a cookbook author who left his job at a London restaurant to become a farmer. Pasta e ceci, or pasta with chickpeas, is a classic Italian dish that is both simple and satisfying. It's a great example of peasant cuisine, which emphasizes using simple, affordable ingredients to create delicious meals. All I can say is that this is incredibly flavorful and so delicious.
By - Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Caramelized Lemon Leek Couscous Salad
This Caramelized Lemon Leek Couscous Salad is genius. The dressing, infused with the smoky, charred flavor of fried lemon slices, adds a unique depth. The often-overlooked leek is the star of this dish, giving the a mild, onion-like flavor and creamy texture. Sautéing the couscous adds a nutty flavor which takes this dish to the next level.
By - Yields: 4 - 5 Servings
Eggplant Bolognese
Eggplant Bolognese is a fantastic option for vegetarians, vegans, or anyone looking to reduce their meat consumption. Tomatoes, onions, carrots, mushrooms, and garlic form the aromatic base, adding depth and sweetness. The eggplant takes center stage, offering a surprisingly meaty texture that will leave you wondering why you ever needed beef. It's a perfect choice for vegetarians, vegans, or anyone looking to lighten up their dinner.
- Prep: 20 mins
- Cook: 55 mins
- Yields: 4 Servings
Ricotta Spinach Lemon Spaghetti
This Ricotta Spinach Lemon Spaghetti is light and flavorful. The creamy ricotta cheese, the bright tang of lemon, and the freshness of spinach, with spaghetti, can be thrown together in about 15 minutes.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Artichoke “Meatballs” in a Creamy Garlic Sauce
Artichoke "Meatballs" in a Creamy Garlic Sauce is a recipe that I found on this wonderful site called Spain on a Fork. If you like Spanish food, you must check it out. This vegetarian dish captures the essence of meatballs in a meatless way. It's made with canned artichoke hearts, and comes together in a flavorful and creamy garlic sauce. I served it over spaghetti, but it can also be served as an appetizer.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Baked Gnocchi with Mushrooms and Artichokes
This Baked Gnocchi with Mushrooms and Artichokes is a delicious and easy vegetarian dish that is made all in one pan. I try to always have gnocchi in the pantry for those nights when I am too tired to cook, but I want something comforting. The combination of pillowy gnocchi, earthy mushrooms, and briny artichokes is a fabulous combination. I actually made this in advance and put it in the fridge, then put it in the oven for dinner.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Ratatouille Lentil Soup
This Ratatouille Lentil Soup is from Lidey Heuck's brand new fabulous cookbook. The vegetarian soup is hearty, healthy, and filling due to the protein-packed lentils. It makes a big batch that freezes really well, so you can have it at the ready on those days you are just too tired to cook.
- Prep: 35 mins
- Cook: 40 mins
- Yields: 8 Servings
Gochujang Brussels Sprouts
Gochujang Brussels Sprouts is delicious. It combines the slightly bitter and earthy flavor of Brussels sprouts with the sweet, spicy, and savory notes of gochujang, a Korean chili paste. It’s a great side dish for chicken, fish, or tofu, or eaten as a snack or light meal.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Hungarian Mushroom Soup
I happen to love mushrooms and made this Hungarian Mushroom Soup. It’s so delicious and comforting. The mushrooms are sautéed in butter until softened, then simmered in broth with onions, paprika, and other spices until thickened and finished with sour cream. It takes no time to prepare and I served it with crusty bread.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Servings
New Orleans Coleslaw
New Orleans coleslaw is a unique and flavorful take on classic slaw. It's characterized by its creamy, sweet, dressing, and toasted pecans, which give it a signature flavor and crunch. There are so many versions of this slaw, this one has mayo, buttermilk, maple syrup, and vinegar, which coats the shredded vegetables.
- Prep: 15 mins
- Yields: 6 Servings
