If you want something super satisfying or easy for a crowd, try Sweet Potatoes Topped with Black Bean Chili. Add a mixed green salad and call it a delicious meal. Double the amount of chili and you’ll be one happy camper the next day at lunch.
Tag Archives | vegetarian
Spinach Puffs
Easy, quick, elegant – and a bit indulgent. These puffs are addictive, so watch it! For this recipe, use a standard muffin pan. I imagine these could also be made using a mini tart pan for bite-size appetizer puffs. Either way, they are delicious. I served them with stew as a vegetable and roll in one. They would also make a nice meal on their own with mixed grens or other fresh vegetable side. These puffs can be assembled, wrapped in plastic wrap and then frozen before baking. Simply add a few minutes to the baking time if you bake them from frozen. For recipes, read more…
Lentil Meatballs (no meat!)
These vegetarian meatballs are super hardy and delicious! They taste great dipped in tomato sauce or pesto. They are also great on the run and they make a perfect lunch. For me, they fall into the same “triple threat” category occupied by the Quinoa Patties – simply satisfying super foods! To cook green lentils for this […]
Edamame Succotash
Yield: 4 servings Traditionally, succotash is made with lima beans. This updated version uses shelled edamame (green soybeans) instead. High in protein, fiber, vitamins and minerals, it really satisfies. Enjoy! Ingredients: 3 ounces Canadian-style bacon, chopped 1 tablespoon olive oil 2 cups chopped red onion 2 cups corn kernels 1 16-ounce bag frozen shelled edamame, thawed […]
Pizza Pie
Yield: 1 9-inch pie ~ 8 pieces This isn’t pizza pie like you get at the pizzeria. This is literally a vegetarian pizza topping as filling in a pie. Oh my. Take the filling and make it yours. This version includes chard, mushrooms and roasted red peppers. You could substitute some of your other favorite […]
Roasted Red Pepper and Pumpkin Soup
Yield: 8-10 servings Butternut squash serves as a good substitute for the pumpkin. Ingredients: ¼ cup olive oil 2 medium yellow onions, chopped 2 teaspoons minced garlic 2 teaspoons Chinese five-spice powder 2 teaspoons cumin 1 teaspoon salt 6 cups chopped fresh peeled pumpkin 2 12-ounce jars roasted red peppers in water, drained (1 pound […]
Special Turkey Day Edition!
It’s Friday and I imagine most of us are shopping or planning to shop for Thanksgiving next week. I thought I’d share some of my turkey day favorites from the GYYB archives…
Butternut Barley Pilaf
Yield: 6-8 side servings I adapted this recipe from Heidi Swanson’s 101 Cookbooks website – a great source for recipes focused on healthy, natural foods. Ingredients: 2 cups pearled barley 3 cups butternut squash, cut into 1/2-inch dice 1/2 red onion, sliced thin 1 teaspoon dried thyme 3 tablespoons olive oil 1 tablespoon balsamic vinegar […]
Wild Mushroom Pastitsio + Savory Goat Cheese Toasts
It actually felt like Fall yesterday. While it was still sunny and 70 degrees, the air was different and the shadows were just a tad bit longer in the afternoon. Along with the change in seasons comes a backlog of casseroles, soups and stews for testing. Bring it!
The first out of the box was this Wild Mushroom Pastitsio. A lighter, vegetarian version of the traditional Greek dish, this casserole has comfort written all over it.
Wild Mushroom Pastitsio
Yield: 6 servings I served this comforting vegetarian casserole with a mixed green salad and these Savory Goat Cheese Toasts. Ingredients: 4 teaspoons olive oil, divided 1 medium onion, chopped 2 teaspoons minced garlic 2 (8-ounce) packages crimini mushrooms, sliced 1 teaspoon oregano 1/8 teaspoon ground nutmeg 1 8-ounce can tomato sauce 2 eggs 3 tablespoons chopped fresh parsley […]