Tag Archives: Vegetarian

Spicy Vegetarian Mexican Soup with Cheddar Lime Biscuits

This hearty, healthy dish is perfect for warming up on chilly winter nights. Spicy, savory, and super satisfying, it’s ideal for a cozy night on the couch, but also fits the bill for a festive dinner party with friends. The leftovers keep and pack beautifully, making it the perfect take-to-work lunch. The cheddar lime biscuits are this soup’s perfect companion, but are also delicious in their own right. Use any leftover biscuits to make the ultimate egg and cheese breakfast sandwich the next morning.

Serves: 4-6 (with leftover biscuits)

Prep Time: 25 minutes

Cook Time: 20 minutes

Soup Ingredients:

  • 2 tablespoons olive oil
  • 1 – 2 jalapenos, minced and deseeded to your preference
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • A big pinch of dried oregano
  • A big pinch of ground cumin
  • A big pinch of ground chili powder
  • 2 cups vegetable broth
  • 28 oz. can diced tomatoes
  • 2- 15 oz. cans black beans, drained and rinsed
  • 2- 15 oz. cans pinto beans, drained and rinsed
  • 15oz can sweet corn, drained and rinsed
  • 4oz can chopped green chilies
  • The juice of 3 limes, more or less to taste
  • Chopped cilantro, to taste
  • Salt and pepper, to taste

Optional Toppings: hot sauce, lime wedges, chopped avocado, tortilla chips, shredded cheese, sour cream, chopped cilantro

Directions:

  1.  In a large Dutch oven, heat the olive oil over medium heat. Add the jalapenos, onion, garlic, oregano, cumin, and chili powder, and sauté until golden, 4-6 minutes.
  2. Add the vegetable broth, diced tomatoes, black beans, pinto beans, corn, and chopped chilies. Stir well, bring everything up to a simmer, and cook uncovered for 8-10 minutes.
  3. Add the lime juice, and salt and pepper to taste. Stir in a small handful of chopped cilantro. If the soup seems too thick for your liking, add a bit more vegetable broth or water to thin it out.
  4. Add desired garnishes, serve along with the biscuits, and enjoy!

Biscuit Ingredients:

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons lime zest
  • 1 stick unsalted butter, cold, cubed
  • 1 cup almond or coconut milk (or regular milk if you prefer)
  • 1 cup shredded cheddar or pepper jack cheese (or a mix of both)
  • 1 egg, beaten

Biscuit Directions:

  1. Preheat your oven 375 degrees.
  2. In a large bowl, whisk together the dry ingredients and lime zest. Add the cold cubed butter to the bowl, and use your fingers to pinch the butter cubes into the dry ingredients until the mixture resembles damp sand, and the butter is the size of small peas.
  3. Stir in the milk and shredded cheese until the dough starts to take shape and stick together. Be careful not to overmix at this stage, it should still look very rough.
  4. On a clean surface, gently knead the dough until it starts to feel smooth and cohesive, about 1 minute. Pat the dough out to a ½ inch thickness, and use a biscuit cutter (or a water glass turned upside down!) to stamp out biscuits from the dough. The number of biscuits will depend on the size of your cutter.
  5. Arrange the biscuits ½ inch apart on a baking sheet lined with parchment paper, or greased with a bit of butter.
  6. Freeze the biscuits for 15 minutes (this ensures they turn out light and flakey).
  7. Brush each biscuit with a bit of the beaten egg, and sprinkle with a bit more cheese, lime zest, or sea salt if desired.
  8. Bake for 12-15 minutes (depending on the size of your biscuits), until golden brown. Serve hot with extra butter if desired. Enjoy!

Notes: The biscuits can be made entirely ahead and frozen. To serve, bake directly out of the freezer for 8-10 minutes until hot. The soup can also be made ahead and frozen for up to 4 months.

Vegan Swap: To make the biscuits vegan, swap the butter out for vegan butter, and omit the egg wash. For the soup, swap any dairy toppings for the vegan equivalent.

Paleo & Whole30 Swap: Swap the beans and corn for an equal quantity of ground beef or turkey. Omit dairy toppings and biscuits.

Vegetarian Zucchini Rollup Enchiladas

This healthy, lightened up and gluten free take on classic enchiladas will have everyone asking for seconds. Thinly sliced zucchini ribbons stand in for tortillas, wrapping up a hearty filling of cheesy corn, beans, and quinoa. These enchiladas are so packed with flavor; you won’t even miss the tortillas! Feel free to add in ground beef, shredded chicken, or any of your other favorite enchilada fillings in this highly adaptable recipe.

Serves: 2-4 (with some leftover filling)

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 scallions, minced, white and green parts divided
  • 4 garlic cloves, minced
  • 1 can yellow corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ½ cup cooked quinoa
  • 1 tablespoon taco seasoning
  • ½ cup enchilada sauce, plus more for topping
  • Your favorite hot sauce, to taste
  • 1-2 tablespoons fresh lime juice
  • ½ cup shredded cheddar cheese, plus more for topping {omit for a dairy free version}
  • 2 medium size zucchini
  • Salt and pepper to taste

Directions:

  1. In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions, the garlic, corn, and beans, and stir to combine. Cook for 3-4 minutes until softened.
  2. Add the quinoa, taco seasoning, enchilada sauce, and hot sauce and lime juice to taste. Add the shredded cheese. Stir well to combine, and season to taste with salt and pepper if needed. Set the filling aside to cool.
  3. Using a peeler or mandolin, slice the zucchini lengthwise into long thin ribbons. Overlap 4-5 zucchini ribbons so you have a roughly small tortilla sized square to use as your enchilada wrapper. Repeat this with all of your zucchini ribbons (you should have between 8 and 10 wrappers).
  4. Preheat your oven to 375 degrees.
  5. Place no more than 2 tablespoons of filling at the top of each wrapper, and roll snuggly to keep all the filling in.
  6. Place each enchilada seam side down in an oven safe pan, fitting them in snuggly next to each other. Spoon over 2-3 tablespoons of your enchilada sauce over the enchiladas. Less is more here- you don’t want them getting soggy. Sprinkle over a bit more shredded cheese as desired.
  7. Bake the enchiladas for 12-14 minutes, until the cheese is melted and the zucchini wraps have softened.
  8. Sprinkle over the minced green scallions, and enjoy!

Optional: Serve with sour cream, guacamole, lime wedges, and extra hot sauce for even more flavor.

Note: You can finely chop any scraps of zucchini leftover from making your ribbons and add them to the bean quinoa mix.

To Make it Vegan: Omit the cheese, or substitute your favorite vegan cheese swap.

To Make it Paleo, GAPs, or Whole30: Swap the corn, beans, and quinoa for ground beef, chicken, or turkey. Omit the cheese.

Black Bean & Sweet Potato Enchiladas

If weeknight dinners are a constant struggle, consider this recipe your crowd-pleasing one dish wonder. Feel free to swap in whatever vegetables and protein you have on hand, and customize this dish to your preferences. Chicken, shrimp, rice, grilled vegetables, all would be delicious here. For even more variety, set out some sour cream, salsa, shredded lettuce, and hot sauces and let everyone top up their own plate.

Serves 4

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, peeled and chopped
  • 3 cooked sweet potatoes, chopped (leftovers are great here!)
  • 1 can black beans, drained
  • 1 can corn kernels, drained
  • 2 handfuls fresh spinach
  • 1-2 tablespoons chipotle adobo sauce (you can find cans of chipotle peppers in adobo sauce in the condiments aisle), omit for a more mild flavor
  • ½ cup shredded cheese (try cheddar, Monterey jack, or pepper jack- or vegan cheese!)
  • Salt and pepper, to taste
  • 1 can enchilada sauce
  • 5-6 tortillas (corn or wheat)
  • More cheese, for topping
  • Avocado, limes, and fresh cilantro, to serve

Directions:

  1. Preheat your oven to 375 degrees.
  2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, 2-3 minutes. Add the potatoes, beans, corn, spinach, and adobo sauce, and stir everything well to combine.
  3. Cook for 5-6 minutes, until everything is warmed through, and the spinach is wilted. Add the shredded cheese, and a pinch of salt and pepper, and stir well to combine, until cheese is melted.
  4. In a rectangular baking dish, pour 1/3 of the enchilada sauce in an even layer.
  5. Fill each tortilla evenly with the sweet potato filling, and roll into a burrito shape. Arrange all the tortillas closely together in the dish so they’re snug. Pour the remaining enchilada sauce over the tortillas, and sprinkle over extra cheese.
  6. Bake the enchiladas for 10-12 minutes, until everything is warm and the cheese is golden and melted.
  7. To serve, top the enchiladas with avocado slices, a squeeze of fresh lime juice, and a sprinkling of fresh cilantro. Enjoy!

Recipe Notes: This dish is a great make ahead meal- just prepare everything up to the baking step, cover with foil, and bake in the oven when needed. You can freeze it at this point also for a delicious meal in a flash. It also makes great leftovers!

Variations: For chicken enchiladas, roast 2 boneless & skinless chicken breasts tossed with olive oil, a pinch of cumin and oregano, at 350 for 20-30 minutes until firm. Shred the breasts, then add to your filling mix. You can also use 1 pound of ground beef, chicken, or turkey sautéed with olive oil, cumin, and oregano.

Summery Panzanella Salad

Necessity is the mother of invention, and this classic Italian dish comes out of the need to use up stale bread. Originating in Tuscany, panzanella traditionally combines cubed stale bread with juicy tomatoes, vinegar, olive oil, and sometimes onions and basil. This summery version of the original celebrates the flavors of summer, and features sweet corn, caramelized red onions, and creamy mozzarella for a dish that’s sure to please. Tomatoes are rich in lycopene, which helps protect your eyes and skin from the sun- all the more reason to enjoy them in the summer months.

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Ricotta & Vegetable Galette

Don’t let the thought of making your own dough deter you from making this delicious recipe. This half whole wheat half all-purpose flour dough is both forgiving and easy to make. Galettes are a classic French dish that can be topped with any number of ingredients. Feel free to substitute whatever cheese you like in this recipe, and mix and match the veggies. Other great toppings could be sautéed kale, tomatoes, fennel, or even thinly sliced potatoes. The mushrooms in this dish provide an excellent source of vitamin D, C, iron, calcium, and other beneficial minerals. They can also help alleviate high cholesterol and reduce inflammation in the body. Serve this Galette alongside a simple green salad for a filling and balanced meal.

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Vietnamese Summer Roll Salad

Traditionally served as a roll wrapped in rice paper, this Vietnamese classic tastes just as good in a simple to assemble salad. Naturally gluten free rice noodles serve as the base for lots of bright and healthy vegetables, protein packed tofu, and a creamy peanut dressing you’ll want to put on everything. This super hydrating salad is light yet satisfying, and comes together in only 20 minutes. Healthy and delicious in a flash!

To view the recipe, visit GeoBlue’s websites Healthy Travel Blog & Travel Well Worldwide.

Vegan Tres Leches Cake

This recipe turns the beloved tres leches classic into an ultra-delicious dairy free vegan treat. You won’t miss the traditional milk one bit in this rich, decadent, and utterly indulgent dessert. Coconut milk features front and center in this recipe, lending it a sunny, tropical flavor that’s not exactly traditional, but no less delicious. Both vegans and dairy-lovers alike will be charmed by this crowd-pleasing tres leches cake.

To view the recipe, visit Latina Magazine’ food & cooking website The Latin Kitchen.

Tex Mex Frittata

This Tex Mex Frittata brings all your favorite taqueria flavors to brunch. Sweet caramelized onion, spicy serrano pepper, and savory cotija cheese come together with healthy veggies and protein packed eggs in this delicious dish. Frittatas are an excellent vehicle for all the extra veggies in your fridge, and taste delicious hot or cold. Make this for yourself and enjoy the leftovers all week, or serve it up to a hungry crowd and wait for the compliments to roll in!

Note: This recipe utilizes a spiralizer. If you don’t have one, you can thinly slice the vegetables, and then cut them into bite size pieces. You can serve this frittata hot, room temperature, or even cold. You can also serve with a side of avocado, salsa, hot sauce, guacamole, chopped cilantro, and/or sour cream.

To view this recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.

Elotes Nachos

All the flavors of your favorite Mexican street corn, in nacho form! Sweet corn, creamy cotija cheese, spicy jalapeños, crunchy tortilla chips, and zesty lime make for the perfect snack. Make up a double batch if you’re feeding a crowd- these will go quickly!

To view the recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.

Italian Farro Salad with Kale & Butternut Squash

Packed with fiber and protein, nutty and delicious farro makes an excellent swap for pasta or rice in this hearty Italian dish. Butternut squash provides vitamins C and A, and kale supplies vitamin K and folate, rounding out this dish as a super healthy recipe to add to your repertoire. Balsamic vinegar, which provides acidity and flavor in this salad, also boosts your immune system, and offers antioxidants and polyphenols which can protect your body from heart disease and cancer. Feel free to vary the ingredients in this recipe, and add grilled chicken or fish for a well-rounded meal.

To view the recipe, visit GeoBlue’s site Healthy Travel Blog.

Christmastime Mushroom Soup

Traditionally made with dried mushrooms, this fresher take on the classic Russian Christmastime soup comes together quickly and deliciously. Often served as part of the meatless Russian Christmas Eve Hold Supper, this soup will satisfy both vegetarians and carnivores around your table. Rather than thickening with flour, this recipe utilizes a bit of sour cream to add a decadent finish to the soup without weighing you down. Serve this at your holiday meal for a flavorful and satisfying starter.

To view the recipe, visit GeoBlue’s site Travel Well Worldwide.

Challah Knots

These easy challah knots are perfect for celebrating Hanukkah- but they’re so delicious, I think you’ll find an excuse to make them all year long. You can also make a double batch and freeze them for later use. Doughy, eggy, and golden brown- these are sure to be a fast favorite.

Check out the easy recipe I used here. I like sprinkling over a little Maldon sea salt after the egg wash and before baking for an extra salty kick. 

Creamed Greens with Faro

Greens 3

Thanksgiving doesn’t have to be all heavy starches and fatty dishes. This recipe is packed with good for you greens and fiber rich farro, tied together with just enough dairy to make it feel like a celebration. Greens like kale, chard, and spinach are rich in folic acid, vitamin C, potassium, magnesium, and antioxidants that lower cholesterol and blood pressure, and even help to slow your absorption of carbohydrates into your bloodstream after meals, preventing that energy crash and burn, or “food coma” feeling. They also boost your immune system and help fight off those pesky colds. Make this dish as a vegetarian side for your Thanksgiving feast, and as cozy hearty recipe all winter long.

To view the recipe, visit GeoBlue’s website Healthy Travel Blog.

Greens 2

Revamped Kale Caesar Salad

Revamped Kale Caesar Salad

Okay, so this isn’t really an authentic Caesar salad. It does however have the same tangy, creamy, decadent feel as the original- but with a hefty nutritional boost from super food kale. If you’ve tried kale in the past and hated it, or are too nervous to try it, this salad will make you a convert. Working the kale with a little salt and olive oil gives it a more palatable texture while still keeping it raw and healthy. I’ve swapped the traditional heavy croutons for chopped almonds, which give you a similar crunch, but feel free to add the croutons back if you like. As is, this salad is a seamless way to ease into the lighter eating and cooking of spring. It would be a great accompaniment for a meal, or delicious on its own with any of the traditional Caesar salad toppings. Try grilled shrimp or chicken, or even a fried egg. The kale holds up well to the dressing, keeping well in the fridge for great leftovers.

Makes 6 servings as a side dish, or 3-4 as a main course.

Prep Time: 15 minutes

Ingredients

  • 3 Bunches Kale (Try Lacinato or Dinosaur Kale)
  • 2 tbsp Olive Oil
  • pinch Kosher Salt
  • 1 tbsp Lemon juice
  • 4 tbsp Low Fat Mayo
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Parsley (minced)
  • clove Garlic (minced)
  • 1⁄4  Avocado
  • pinch Black Pepper
  • 1⁄2 cup Raw Almonds (roughly chopped)
Directions
Wash and dry the kale, then cut off the hard stems (usually the lower inch or two). Roll the kale into a cigar shape (like you’re doing a chiffonade of basil) and slice thinly into even strips.
In a large bowl, add the kale, olive oil, salt, and lemon juice and massage everything together for 2-3 minutes. You’ll notice the kale will become darker and more silky- that’s the goal.
In a small bowl, whisk together the mayo, mustard, parsley, garlic, avocado, and pepper. Once everything is smooth and combined, add the dressing to the kale a little at a time (you might not need all the dressing). Once your kale is nicely coated with dressing, add the chopped almonds, give everything another toss, season to taste, and serve your salad with additional chopped almonds on top if you like.
Notes: If you’re a vegetarian or a vegan, you can use Nayonaise in place of the regular mayo- it will still taste delicious!
View the full article on Bachelor Kitchen. 

Pasta with Silky Sweet Potato Sauce & Kale {Hearty & Healthy}

Pasta with Silky Sweet Potato Sauce & Kale

When its chilly and gray outside, I’m always tempted to cook up rich, cozy food at every meal. When the rational, health-minded part of my brain kicks in, I reach for recipes like this one. Pasta always satisfies, and tossing it in this silky sweet potato sauce makes a deceptively rich and creamy meal. Add in a bit of chopped kale, and you’ve got yourself a seriously healthy dish, disguised as something much more decadent. And at a time of year when people are still getting sick left and right, its smart to eat immune system boosting foods like sweet potatoes and kale. Make this dish for even the most veggie-adverse eater, and I’m sure even they will be hard pressed to resist it.  Its comfort food you can feel good about eating and serving. (Serves 4).

Prep time: 10 minutes               Cook time: 15 minutes

Ingredients:

  • 1 1/2 cups cooked, mashed sweet potatoes, skin on
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1 1/2 cups almond milk (or low-fat regular milk)
  • 3/4 cup grated parmesan cheese
  • 1 package linguine (go for whole wheat if you want to be an overachiever)
  • 4 cups kale, stalks removed, leaves chopped (substitute spinach if needed)
  • 1 cup reserved pasta cooking water, as needed
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • Chopped parsley, to taste

Directions:

  1. Get out your biggest pot and fill it with water, bring it up to a roaring boil, then add a few pinches of salt. In a saucepan, heat the olive oil over medium, and add the shallots, garlic, and a pinch of salt, stirring often until softened. Next, add the mashed sweet potatoes and the milk, stirring to combine. Bring this up to a simmer, and allow it to thicken. If you like, you can use an immersion blender (or a regular blender) to smooth everything out. This is a good step to add if you’ve got picky eaters.
  2. Cook the pasta according to the package instructions, adding the kale to the pot during the last two minutes of cooking. Before draining, reserve 1 cup of the pasta cooking water. Drain, and add the pasta and kale back to the pot.
  3. Pour the sweet potato sauce over the pasta, add the parmesan cheese, red pepper flakes (if using), and a splash of the reserved pasta water, and toss everything together to combine. Add more pasta water as needed to get the thickness you want. Season to taste with salt and pepper, and finish the plates with a sprinkling of the parsley.

View the full post on Bachelor Kitchen.

Recipe inspired by Chef Marcus Samuelsson.