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vegetarian

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

Ingredients:
1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

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Asian Rice with Vegetables

We used some vegetables that we had left over in the fridge but this dish would really go well with a variety of other sorts. Also, the cauliflower was roasted in the oven to make it crispy and brown.

1/2 cup cooked brown rice
1 teaspoon peanut butter
1 1/2 teaspoons soy sauce
1/4 cup sliced mushrooms, cooked
1/4 cup broccoli, cooked
1/4 cup cauliflower, cooked
handful of cashews

Mix together the rice soy sauce and peanut butter in a bowl until well combined. Add in the mushrooms, broccoli, cauliflower and cashews and toss together. Serve warm or cold.

Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

Ingredients:
1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.

Scallion Pancakes

Who knew these could be so easy and so delicious?! Just as good as your favorite Chinese takeout.

Ingredients:
2 c. flour
1 c. boiling water
1 bunch scallions
2 tbsp. sesame oil
Olive oil
Salt
Soy sauce (for dipping)

Using a food processor or just by hand, mix flour and 3/4 c. of the boiling water. Continue to add boiling water until the dough sticks together. Remove dough from mixing bowl and knead for a minute or so and shape into a ball. Allow to sit, covered, in a bowl for ~30 minutes. Split dough into 4 evenly sized pieces. Roll one piece out on a floured surface until it is a 6-8″ circle. Use a pastry brush to coat with sesame oil. Roll up dough into a tube shape (like a jelly roll) and then roll that tube into a spiral (like a cinnamon bun). Flatten and roll out again into a circle. Brush with sesame oil and then cover with scallions. Once again roll into a tube and then into a spiral, and finally roll out flat once more. Coat a skillet with oil and heat on medium-high. Once the oil is hot, place pancake into pan and shake gently. After ~2 minutes, flip pancake so that both sides are golden brown. Allow to cool slightly and cut into 4-6 pieces. Serve with soy sauce.

Sweet Potato and Kale Hash

Perfect for breakfast or serve with dinner for a hearty and colorful meal!

Ingredients:
2 sweet potatoes
1 bunch of kale
1/2 onion
1/2 tsp. cumin
1/2 tsp. paprkia
1/2 tsp. garlic salt
2 tbsp. olive oil
Pepper

Dice the sweet potatoes and onions. Saute onions in large pan until translucent and then add sweet potatoes. Cook for about 15 minutes, or until the sweet potatoes are tender. Chop kale into thin slices and add to pan, along with cumin, paprika, garlic salt, and pepper. Cook for a few more minutes until kale has wilted and serve warm. Pairs well with a fried egg for breakfast (or dinner)!

Butternut Squash Farro Risotto

A tasty vegetarian meal!

Ingredients:
1 clove garlic, chopped finely
2 tablespoons olive oil
1/2 butternut squash
1 cup fast-cook risotto
2 cups water
1/2 teaspoon chicken broth powder
1/8 medium sized yellow onion, diced
2 tablespoons shredded parmesan & romano cheese
1/4 cup frozen cranberries
1/3 cup fresh kale, chopped and stems removed
black pepper

Peel and cube the butternut squash. Place on a baking sheet lined with parchment paper and drizzle about a tablespoon of olive oil over the cubed squash. Roast in the oven for 20-30 minutes at 375 degrees until the cubes are soft and slightly brown. In a medium pot, saute the onion in olive oil until the pieces are soft. Add in the garlic and farro and saute for another minute. Add in the water and chicken broth powder. Let the farro cook for at least 10 minutes once the water has started boiling. Boil off any excess water after this, which should only take a couple minutes. Add in the cranberries, kale, shredded cheese and butternut squash. Toss until fully combined and kale is slightly wilted. Top with more cheese and pepper if desired. Serve immediately.

Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

Ingredients:
1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

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