Tag Archives: go meatless

Homemade Vegetarian Chili

This recipe came from from Cookie and Kate

Ingredients for Homemade Vegetarian Chilihomemade vegetarian chili

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • ½ teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Directions for Homemade Vegetarian Chili

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days

MAYAN HARVEST BAKE

MAYAN HARVEST BAKE INGREDIENTSMAYAN HARVEST BAKE

  • 2 sweet potatoes, washed and diced into 1/4 inch cubes (about 4 cups)
  • 1 ripe plantain, peeled and diced into 1/4 inch cubes**
  • 2 Tablespoons avocado oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 15 oz. can tomato sauce
  • 1/2 cup water or vegetable broth
  • 1 Tablespoon ground ancho chile powder/pepper (or regular chili powder)
  • 1 teaspoon coconut sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 4 cups finely chopped kale ( I have used spinach  and also baby kale leaves)
  • 1 15 oz. can organic black beans, drained and rinsed
  • 1 1/2 cup cooked quinoa
  • 1 18 oz tube polenta, sliced into 1/4 inch slices

OPTIONAL toppings 1/4 cup roasted pepitas, sliced avocado, sour cream

MAYAN HARVEST BAKE DIRECTIONS

Preheat oven to 400° degrees.

Toss chopped sweet potatoes and plantains cubes in 1 Tablespoon oil. Sprinkle with sea salt and spread onto a baking sheet. Roast for 20 minutes or until sweet potatoes are tender.

While the potatoes and plantains are roasting, heat remaining 1 Tablespoon of oil on medium-high in a large skillet. Add onion and garlic and sauté until soft and fragrant, about 5-7 minutes. Add tomato sauce, water, chile powder, coconut sugar, paprika, sea salt and cinnamon into the skillet and let sauce simmer on low heat for about 10 minutes. Add black beans and kale into the skillet. Stir kale into the sauce, allowing it to wilt. Once kale/spinach has wilted down, remove sauce from the heat.

Meanwhile, spray a 9×13 or 11×7 casserole dish with non-stick spray. Line the bottom of the dish with polenta slices, overlapping if needed. Top with the cooked quinoa. Then add the roasted sweet potatoes and plantains. Pour the saucy black bean and kale mixture over everything and use a spoon to create an even top layer. Bake casserole in the 400° oven for 20 minutes. Remove from oven, sprinkle pepitas over the bake and serve warm. Top each portion with sliced avocado

** The plantain should be very ripe — yellow and covered with large black spots. Mine had a ton of black spots and worked great.

FALL VEGETABLE CURRY

Ingredients for Fall Vegetable Curryfall vegetable curry

  •  1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  •  1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  •  2 teaspoons Madras curry powder
  • 1/2 cup organic vegetable broth (such as Swanson)
  • 1/4 teaspoon salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup plain 2% reduced-fat Greek yogurt

Directions for Fall Vegetable Curry

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
This one-dish vegetarian main hits all the right notes: warm, hearty, and (perhaps best of all) ready in under 30 minutes. If Indian curries seem out of reach, start here. Earthy and fragrant, Madras curry powder is the only spice you need. While you could incorporate several vegetables into the curry, we find that the sweet potato, cauliflower, and tomato combo creates the perfect balance. For a richer, creamier curry, stir in about 1/4 cup light coconut milk just as the curry finishes cooking. If you’d like a little heat, stir in 1/4 to 1/2 teaspoon ground red pepper with the curry powder.

Naked Spinach Quinoa Lasagna Casserole

Spinach Quinoa Lasagna Casserole

  • 1.5 cups  Sprouted Quinoa (Meijer carries this in the rice aisle)
  • 2.5 cups mushrooms, diced
  • 4 cups spinach, fresh
  • 1 cup yellow onion, finely diced

MARINARA MIXTURE

FOR THE TOP

  • 4 medium tomatoes, sliced
  • 1.5 cups shredded mozzarella
  1. Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
  2. Next, prep veggies by chopping the mushrooms and finely dicing the onions. Place the veggies (including the spinach) into the greased casserole dish.
  3. Next, add Sprouted Quinoa into the casserole dish. Set aside.
  4. In a medium size bowl, mix together all ingredients for the marinara mixture.
  5. Add the marinara mixture to the casserole dish. Use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
  6. Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don’t worry this is how it’s supposed to be! Place back in oven for 30 minutes, covered.
  7. Remove, add sliced tomatoes and mozzarella to the top and place it back in the oven for 2 minutes. Remove and let cool for 10 minutes before serving. Serve with fresh basil and a glass of red wine for best results

YUMMMYYYYY!!!

Cranberry Lentil and Quinoa Salad

Serves 4cranberry quinoa salad

Ingredients

  • 1 cup dried lentils
  • 2 bay leaves, divided (optional)
  • water to cover
  • 2 cups water
  • 1 cup quinoa

Dressing:

  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • ground black pepper to taste
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/2 cup dried cranberries, or to taste
  • 1/2 cup crumbled feta cheese
  • 1 small green onion, finely chopped

Directions

  1. Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
  2. Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  3. Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  4. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

Paella Primavera

Serves 6Paella Primavera

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash

Ingredients

  • 2 1/2 tsp. olive oil
  • 1 red bell pepper, chopped (1 cup)
  • 6 green onions, thinly sliced (1 cup)
  • 3 cups low-sodium vegetable broth
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 tsp. crumbled saffron threads
  • 1 cup short-grain white rice, such as Valencia
  • 3 cups broccoli florets
  • 1 cup fresh or frozen baby peas
  • 1 cup halved grape or cherry tomatoes
  • 12 each pitted green and black olives, halved
  • 1 lemon, cut into wedges
  • 1/4 cup chopped fresh parsley

Directions

  1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
  2. Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season with salt and pepper, if desired. Serve with lemon wedges and parsley

Springtime Veggie Pasta Primavera

Serves 6-8vegan recipes

1 lb small pasta of your choice…rotini, penne or oriochetti…use whole wheat where possible

  • 2 cups fresh broccoli florets
  • 2 cups asparagus spears, trimmed and cut into 2-in pieces
  • 1 large sweet pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 cup fresh spinach, roughly chopped
  • 1 cup frozen peas
  • 1 cup cherry tomatoes, halved
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping
  1. Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
  2. In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
  3. Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.

ONE POT CHEESY MEXICAN LENTILS, BLACK BEANS AND RICE

SERVES 5

COURTESY OF RECIPERUNNERmexican lentils black beans and rice

Ingredients:

  • 1/2 of a yellow onion, diced
  • 1 clove of garlic minced
  • 1/2 cup each uncooked long grain brown rice and green lentils rinsed
  • 2-3 cups low sodium vegetable stock
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle powder (optional
  • salt and fresh ground black pepper to taste
  • 15 ounce can black beans, rinsed and drained
  • 1/2 cup fire roasted tomatoes, drained
  • 4 ounce can diced green chiles
  • 1 small zucchini, shredded
  • 1/2 cup defrosted frozen corn
  • 1 cup red enchilada sauce
  • 3/4 cup shredded cheese, I used sharp cheddar and part skim mozzarella
  • Cilantro for garnish (optional)

Directions:

  1. Heat a large pot or saucepan over medium high heat.
  2. When the pot is heated spray with cooking oil and add in the onion and garlic.
  3. Sauté for a couple minutes then add in the brown rice and lentils.
  4. Add in the vegetable stock, stir and bring to a boil.
  5. Once boiling, cover and reduce the heat to low.
  6. Simmer for 30-40 minutes, or until lentils and rice are tender.
  7. If there is any excess liquid drain it.
  8. Season the rice and lentils with salt, pepper, chili powder, cumin and chipotle powder.
  9. Add in all of the remaining ingredients except 1/4 cup of the cheese and stir together.
  10. Heat the mixture until the cheese is melted.
  11. Top with the remaining cheese and cover with a lid.
  12. Heat on low until the cheese is melted and the mixture is bubbly.

Roasted Squash Chili Mac

courtesy of Rachel Ray

serves 6

Ingredientsroasted-squash-chili-mac

4 tablespoons butter, plus more for the casserole dish
1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
EVOO, for drizzling  (Extra Virgin Olive Oil)
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 pound rigatoni, penne or macaroni with ridges *** I used about ½ pound of penne****
2 tablespoons chili powder, or a blend of ancho or chipotle
1 tablespoon chopped fresh oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cloves garlic, made into a paste
1 fresh chile pepper, such as Fresno or jalapeno, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 cups shredded sharp yellow Cheddar
1/2 cup grated Parmigiano-Reggiano
One 14-ounce can kidney beans, rinsed and drained
1 cup shredded pepper jack or other hot-pepper melting cheese

Directions

Preheat oven to 425 degrees F. Lightly butter a casserole dish.

Put the squash on a rimmed baking sheet, drizzle with EVOO and season with salt, pepper and nutmeg. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.

Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.

Meanwhile, melt the butter in a saucepan over medium heat. Add the chili powder, oregano, coriander, cumin, cinnamon, garlic and chile pepper and cook, stirring, for 2 minutes. Add the flour and cook, stirring, then whisk in the milk. Bring to a simmer and cook until the sauce is thick enough to coat the back of the spoon. Add the Cheddar and Parmigiano-Reggiano and stir until melted.

Combine the squash, chili-cheese sauce and beans, then transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 30 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

Cook’s Note: The casserole can be covered and refrigerated before baking for a make-ahead meal.

Vegetarian Bolognese

Serves 4-6

Found on Green Kitchen Stories

2-3 tbsp olive oil
1 large onion, peeled and coarsely chopped
3 garlic cloves, peeled and crushed
2 large carrots, peeled
2 sticks celery, rinsed
4 tbsp green olives, stones removed and slightly bruised
1 tbsp fresh basil (or 1 tsp dried)
1 tbsp fresh oregano, rosemary or marjoram (or 1 tsp dried)
125 ml / ½ cup red wine
100 g / ½ cup uncooked beluga lentils (or puy), rinsed
400 ml / 1 ½ cup vegetable stock (or water)
2 bay leaves
2 x 400 g / 14 oz tins crushed tomatoes
sea salt and freshly ground black pepper

To serve
pasta of choice

parmesan cheese or vegetarian equivalent
fresh parsley
olive oil

Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm / 1/2 inch chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates. Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using) salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry.

Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil.