Cuisine: Vegetarian
Orange-Braised Carrots & Parsnips
These Orange-Braised Carrots & Parsnips are slow-roasted at a very low temperature, which intensifies the flavor. Parsnips are cousins to carrots, with a similar texture to potatoes. I love parsnips and feel like they are underutilized in the US. They have a sweet and mildly nutty taste.
By - Prep: 25 mins
- Cook: 1 hrs 35 mins
- Yields: 6 Servings
Lentil Chickpea Salad with Maple Tahini Dressing
This Lentil Chickpea Salad with Maple Tahini Dressing is vegan, gluten-free, dairy-free, and a power bowl of nutrition. It lasts in the fridge for up to 5 days, which makes it the perfect packable lunch.
- Prep: 30 mins
- Yields: 6 Servings
Melting Cabbage
Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
Curried Lentil Soup
I made this Curried Lentil Soup in my Instant Pot, but as always, I have included the stovetop instructions. This soup is vegan and gluten-free and full of flavor. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. They're also packed with folate, iron, phosphorus, potassium and fiber. I dropped gave some to my step mother and she is begging me to make it again. It's really good served with naan bread.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Cauliflower Toasts
I made Ina Garten's Cauliflower Toasts and I now want to make it again. Apparently, it's one of Ina's favorite things to have for lunch. It calls for prosciutto, but you could leave it out to make it vegetarian. You can use any cheese you like. Also, you can double the cauliflower mixture and keep in your freezer.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 6 Servings
Herby Buttered Mushrooms and Wild Rice
Mushrooms have a "meaty" texture and a strong umami flavor. Umami is the fifth basic taste and was discovered by a Japanese scientist. Umami in Japanese means “a pleasant savory taste." Herby Buttered Mushrooms and Wild Rice is a delicious satisfying dish. The earthy, nutty flavor of the wild rice marries well with the buttery mushrooms.
- Yields: 4 Servings
Roasted Tomato Risotto with Basil and Parmesan
As most of you know, I love risotto. I made this Roasted Tomato Risotto with Basil and Parmesan, which is delicious. Roasting the cherry tomatoes adds a depth of flavor. You could also use these tomatoes for pasta. Make sure you boil the water in advance. You may not have to use all of the boiling water; the last ½ cup is for adjusting the consistency of the risotto at the end, if needed.It's also important to stir the risotto vigorously, which coaxes starch from the rice for a creamier consistency.
- Yields: 4 Servings
Crispy Roasted Rosemary Sweet Potatoes
I grew up on canned yams with a pound of brown sugar and butter... Yes, there were a tad sweet! This recipe for Crispy Roasted Rosemary Sweet Potatoes, are sliced very thin and roasted with shallots and rosemary. It's my new favorite way to make them. You can serve this for a holiday meal or any weeknight meal.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 4 Servings
French-Cut Green Beans With Dill Butter
I love green beans and I adore fresh dill. These French-Cut Green Beans with Dill Butter are a match made in heaven. Frenching green beans is easy, if you have a French Cut Green Bean Cutter. French cut green beans are basically julienned, or thinly sliced green beans. Yes, you can do it by hand, but why?!
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Baked Broccoli Polenta with Roasted Mushrooms
I saw this recipe for Baked Broccoli Polenta with Roasted Mushrooms in Saveur magazine. I have to say, it was outstanding. You make the polenta, stir in roasted broccoli and grated Parmesan and put it in a loaf pan, refrigerate over night. Then it's sliced and roasted and serve with roasted mushrooms. It calls for maitake mushrooms, but I used cremini mushrooms. This would be a great addition to your holiday meal for your vegetarian guests or all guests! Oh, and it's gluten free!
- Yields: 4 Servings
