Recipe downloaded from Everyday Health.
This is definitely not vegan or vegetarian, but every so often as a treat, I like to do something different, yet not involve red meat. When I made the recipe I doubled up on the scallions and red peppers, and used one can (4 oz.) of crab. That adjustment still made 4 quesadillas.
- 1 cup sharp cheddar (reduced fat), shredded
- 2 oz. reduced fat cream cheese (Neufchâtel), softened
- 4 medium scallions, chopped
- 1/2 medium red bell pepper, finely chopped
- 1 tsp orange zest
- 1 TBSP orange juice
- 8 oz. crabmeat (I used 4 oz., canned and drained)
- 4 medium whole wheat tortilla (8-inch)
- 2 tsp oil
- 1/3 cup fresh cilantro
- 2 TBSP pickled jalepeno pepper, chopped
- Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalepenos (if using), orange zest and orange juice in a medium bowl. Gently stir in crab.
- Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla, Fold tortilla in half, pressing gently to flatten.
- Heat 1 tsp oil in a large (nonstick) skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides. 3-4 minutes total.
- Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp oil and quesadillas. Cut each into 4 wedges. (Serving suggestion: serve along with black bean soup).
This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.
Zucchini & Feta Cheese Bake
- 3 zucchini, diced
Zucchini mix, ready for the eggs.
- 1 cup frozen peas
- 3 celery stalks, chopped
- 7 oz. feta cheese
- 2 garlic cloves, crushed
- 1 cup yogurt (I used Greek yogurt, non fat)
- 2 eggs
- a handful of fresh parsley, chopped
- 1 TBSP olive oil
- Preheat oven to 390 degrees F.
- Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
- Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
- Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
- Bake in the oven for about 20 minutes.
- Remove. Add the yogurt and eggs (mix these in advance).
- Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).
Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.
We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September. Be sure to clean the leeks thoroughly!
- 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes
- 5 cups water or broth (I used water)
- 1 1/2 tsp salt
- 2 cups chopped leeks, well cleaned
- 1 TBSP minced garlic
- 2 pounds fresh spinach, cleaned, stemmed, and chopped
- 1/2 cup minced fresh dill
- small handful fresh basil leaves
- small handful fresh mint leaves
- 1 1/2 cups buttermilk
- white pepper to taste
- minced fresh mint for garnish (optional)
- Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
- Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
- Transfer to a container, cover tightly and chill.
- Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.
Yield: 6 servings
posted by Plant-Based Cooking. Copyright 2011-2015 by Diane Smith and plantbasedcooking.com. All Rights Reserved.
Moroccan Stew With Kale
You would have to be living in a vacuum to have missed out on the popularity of kale over the last several years. This stew from Diane Cook takes advantage of kale but also a spice melange from Morocco. Listed separately, the spice mixture makes the ingredient list seem large, so I’ve lumped these together. The rest of the ingredients went together very quickly making this stew a candidate for a busy week night. This recipe serves 6; as we are a two-person household, I cut everything in half and still had plenty of leftovers.
- Spice Mixture: 2 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground tumeric, 1/2 tsp curry powder
- 1 tsp salt (I generally cook without adding salt, saving that addition for a final adjustment)
- 1 sweet onion chopped
- 2 cups rough chopped kale
- 1 qt vegetable stock (more if you want this to be more soup-like)
- 1 14.5 oz. can diced tomatoes, undrained
- 1 TBSP honey
- 4 large carrots, chopped
- 2 sweet potatoes, peeled and diced
- 3 large potatoes (used Yukon gold), peeled and diced
- 1 15-oz. garbanzo beans, rinsed and drained
- 1 cup dried lentils, rinsed
- 1 tsp ground black pepper to taste
- 1 TBSP cornstarch (optional)
- 1 TBSP water (optional)
- Cook onions on medium high heat in a little water or broth until soft and just beginning to brown (5 to 10 minutes). Stir in the spices and cook until they are fragrant.
- Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
- Stir in the shredded kale.
- Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes
Recipe created by The Purple Carrot.
Not too long ago, a good friend of ours made a more authentic paella for us and it was, of course, unbelievable. I would venture to say that my Spanish eating and cooking friends would most definitely assert that this is NOT paella. Paella should have meat or seafood (or both!); however, for the plant-eaters among us, this veggie and brown rice version is delicious.
Saffron Scented Vegetable Paella
The Purple Carrot
- 1 cup brown rice
- 1 cup white wine
- 1 1/2 cups vegetable stock
- 5 cloves of garlic peeled
- 1 onion (diced)
- 1 red bell pepper
- 4 oz crimini mushrooms
- 1/4 cup parsley
- 1/8 tsp saffron
- 1 TBSP olive oil
- 1 can artichoke hearts
- 1 1/2 cups cherry tomatoes
- salt & pepper to taste
- Rinse and dry all produce. Thinly slice the pepper, discarding the top, inner membrane and seeds. Thinly slice garlic. Halve the mushrooms and cherry tomatoes. Cut lemon into wedges and set aside. Roughly chop parsley leaves, discarding the stems.
- In a large saute pan or paella pan over medium high heat, add olive oil, onions and peppers. Saute until softened, about 3 minutes, then add garlic and mushrooms. Season with salt and pepper and cook for 3 more minutes.
- Add saffron and rice, stirring constantly to coat the rice with the flavors of the pan. Allow to cook for 1 minute, then add white wine. Next, add vegetable stock and cover with a lid.
- Allow covered rice mixture to cook for 25 minutes over medium heat. Remove lid and place artichoke hearts in center of pan, followed by tomatoes.
- Cover for 2 more minutes to allow vegetables to heat through.
- Top with chopped parsley and squeeze lemon wedges over the dish. Serve hot and enjoy!
We received our second Purple Carrot order this week, and everything looks as fresh as the last time. Outside of cooking the quinoa and blanching the asparagus, there was no cooking involved. A traditional Bibimbap (meaning: mixed rice) involves warm rice topped with seasoned, sauteed vegetables and topped with a hot or salty sauce. In this version from Purple Carrot, the sauce is a wonderfully hot chile sauce.
created by The Purple Carrot
- 1/2 c edamame (pre-cooked/steamed)
- 1 c quinoa
- 2 cups water
- 2 green onions
- 2 tsp sesame seeds
- 1/2 lb. asparagus
- 2 cups spinach
- 1 c fava beans (pre-cooked)
- 1 c mung bean sprouts
- 2 cups shredded carrots
- 2 TBSP guchujang chili paste
- 2 TBSP rice vinegar, 2 tsp tamari, 2 tsp sesame oil
- Prep: wash & dry produce. Roughly chop the spinach. Trim asparagus and chop into 1 inch pieces. Thinly slice green onions (discard bulbs). Rise quinoa over a fine mesh strainer.
- Add quinoa and 2 cups water to small pot. Bring to a boil, reduce heat to low, then cover, and simmer until quinoa is cooked through, about 15 minutes. Remove from heat, fluff with fork and set aside.
- Blanch the asparagus. Remove from pot into a bowl and run under cold water to stop cooking.
- Make the dressing: whisk together the sauce mix (rice vinegar, tamari, and sesame oil) in a small bowl. Add the gochujang chili paste and whisk until a smooth consistency is formed, about 1 minute.
- To serve, assemble each bowl with quinoa, spinach, fava beans, asparagus, edamame, green onions, carrots, and mung bean sprouts. Top with sesame seeds and gochujang sauce.
By Sarah Copeland (March 2011). Downloaded from Real Simple on the WWW, 8/15/2015.
Chickpeas with Chard and Pan Roasted Tomatoes
In our effort to be more plant-based and vegan with our eating, I’ve been doing a lot of web-searching. Fortunately, plant-based eating is a hot topic (see Forks over Knives) and there are many creative cooks offering recipes. This one comes from the magazine, Real Simple and was a perfect fit for a busy night – total time from prep to table: 50 minutes.
- 1 cup brown rice
- 2 TBSP olive oil
- 4 small plum tomatoes, halved lengthwise
- 1 small bunch of Swiss chard, thick stems & ribs removed & leaves torn (about 8 cups)
- 1/3 cup golden raisins
- 2 cloves garlic, thinly sliced
- Salt & pepper
- 1 15-oz. can of chickpeas, rinsed
- 2 TBSP fresh lemon juice
- Cook the rice according to the package directions.
- Twenty minutes before the rice is done, heat the oil in a large skillet over medium heat. Add tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
- Reduce heat to medium and add the chard, raisins, garlic, 2 TBSP water, 1/2 tsp salt and 1/4 tsp pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
- Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.