Black Bean and Sweet Potato Chili

This is a great gateway recipe into vegetarianism - it is easy to make, has the great flavors of a traditional chili, and made with veggies & beans most people like.  What puts this one over the top though, is the garnishes... don't skimp on the orange zest, avocados, or crunchy tortilla chips!  Super duper tasty.  http://www.myrecipes.com/recipe/sweet-potato-bean-chili

Gruyere, White Bean, Carmelized Onion & Apple Pizzas

This tasty treat is on regular rotation at our house.  Any time a friend gives me some rosemary from their garden, this recipe is my first thought!  I usually double the amount of rosemary called for, I love the flavor.  I've also found this freezes well, and have often thought this yummy dish would be great served as a warm appetizer at a party.

 

Individual Pizzas with Gruyere, Carmelized Onions and Apples

4 tsp extra virgin olive oil
2 medium onions, halved and thinly sliced (I use a little less)
2 medium red apples, halved, cored, and thinly sliced
2 cans (15 oz each) white beans, drained and rinsed
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 dried rosemary, crumbled (I use a whole lot more)
4 whole wheat tortillas (8 inch)
2 cups shredded Gruyere cheese (8 oz) (I use the shredded Gruyere/Swiss blend from Traders)
1/4 cup chopped pecans

1. Heat oven to 450
2. In a large skillet, warm 2 tsp oil over medium heat.  Add onions and toss to coat.  Add 3/4 cup water, bring to a boil, and cook 5 min longer.
3. Add apple slices and cook until apples are crips-tender, onions are golden, and liquid has evaporated, 7-10 minutes.
4. Meanwhile, in a medium bowl, mash beans with remaining 2 tsp oil, lemon juice, salt, rosemary, & three Tbsp water.
5.  Place tortillas on 2 large baking sheets.  Spread beans evenly over tortillas.  Top with the onion-apple mixture, cheese & pecans.
6.  Bake about 5 minutes, until pizzas are piping hot and cheese has melted.  Serve hot. 

Quinoa Bowl #1 - Roasted Asparagus & Brussel Sprouts over Quinoa, topped with Poached Eggs

Quinoa - a great source of clean protein, wonderful for a vegetarian diet.  I make a batch of quinoa at the beginning of the week & usually have 2 different quinoa bowls.  I will post my faves, but the possibilities are endless.. and packed with protein, and filling! 

 

Roasted Asparagus & Brussel Sprouts over Quinoa, topped with Poached Eggs

Make quinoa according to package, use broth instead of water if you want a more flavorful grain.

Cut asparagus into thirds, and brussel sprouts in half, roast with oil (I use coconut), salt, pepper & any other spice you are in the mood for. 

When veggies are almost done roasting, bring water to a slow boil in a pot on the stove, add a dash of vinegar.  Crack egg into a ramekin and gently pour into boiling water.  Let boil for 1 1/2 minutes, take out with slotted spoon.  Place on top of quinoa & veggies in bowl.  Add more s&p, or hot sauce if you'd like. 

Sweet Potato Panzanella (Bread Salad)

OMG I love this recipe.  First of all I love sweet potatoes, I love bread, I love complete meals in a bowl, and I love pretty food.  This is all of the above.

Sweet Potato Panzanella
1 1/2 lbs sweet potato, peeled and diced large
2 cups ciabatta, diced large
2 cups kale, coarsely chopped and steamed
1 tablespoon unsalted butter
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon ginger, minced
2 tablespoons white wine
1 teaspoon agave nectar
Pinch red chile flakes
Kosher salt to taste
Olive oil

Preheat oven to 350 F.  Toss sweet potato with a drizzle of olive oil, salt, and pepper, and spread on a sheet tray.  Roast in oven for about 15 minutes, or until tender.  Toss ciabatta bread with a drizzle of olive oil, spread on a sheet tray, and toast in the oven for about 15 minutes, until crisp and golden.

Warm a large sauté pan over medium heat.  Add butter, garlic, ginger, and shallot and sauté for one minute.  Add cooked sweet potato and cooked kale and sauté for for 1 additional minute.  Add croutons.  Deglaze the pan with wine.  Add agave, chile flakes, and salt to taste.  Serve as soon as possible to retain some of the crunch of the croutons. 

Spelt Risotto Bowl with Veggie Meatballs & Arugala - 10 minute (from frozen) vegetarian meal

When I started cooking vegetarian, the meals always seemed to be labored, long, recipe-following ordeals... I did not know how or what to cook if I needed a really quick meal (other than pasta).  Now I have some old standby's.  This is one of my favorites that literally takes 10 minutes and tastes pretty close to homemade!  The pre-packaged components are from the Trader Joe's freezer section. 

There are 10 grams of protein and 4 grams of fiber in the risotto alone, per 200 calorie serving. 

 

The risotto takes less than 10 minutes on the stovetop, the veggie meatballs take exactly 10 minutes in the oven, place them on a bed of arugala & top with parmesan.  Yummy, warm & satisfying. 

Vitamin Water - Do you ever make your own?

Every once in a while I find myself with a surplus of produce and herbs, and I just end up making some tasty water instead of wasting them.  Over the summer I found myself with strawberry & mint, just the other day I had some extra lemon, cucumber and rosemary.. the possibilities are endless, and its always lovely to mix up your water flavors naturally, adding vitamins, minerals & of course tastiness.  Just put it all in a mason jar or whatever sort of container you have for 24 - 48 hours, pour over a strainer & drink!  Fresh & yummy..

Roasted Broccoli and Pumpkin Seeds over Wild Rice

This the pumpkin season, just don't toss the seeds! 

12 BENEFITS OF PUMPKIN SEEDS:

1. Contain many healthy minerals including magnesium, iron and copper
2. Are a great plant based source of Omega-3
3. Great for prostate health
4. Effective at regulating insulin
5. Improve heart and liver health
6. Are Anti-Inflammatory
7. Natural treatment for killing parasites
8. Prevent kidney stones
9. Help increase good cholesterol
10. Promotes a good night’s sleep
11. A fiber rich snack
12. Great source of Vitamin B

This is a super yummy (and of course easy- that's all I do) fall recipe: http://www.marthastewart.com/1047454/roasted-broccoli-pumpkin-seeds-and-grated-pecorino