Category Archives: Vegetarian

Sweet Potato Fries

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Sweet Potato Fries

Sweet Potato Fries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 2 sweet potatoes, cut into French fries
  • 1.5 tablespoons olive oil
  • 1 tablespoons taco seasoning mix or Tony Chacheres
  • ¼ teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, oil, seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the
    fries over using a spatula, and cook for another 30 minutes, or until
    they are all crispy on the outside and tender inside. Thinner fries may
    not take as long.

Ratatouille

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Ratatouille

Ratatouille

Ingredients

  • 4 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 bell pepper, cut 1" thick
  • 1 eggplant, 1" cubes
  • 2 zucchini, 1/4" thick
  • 3 tomatoes, peeled, seeded, chopped
  • 1/2 tsp salt
  • 2 tsp basil, chopped, fresh
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced

Instructions

  1. In a large covered saucepan, saute onion and green pepper in olive oil until lightly browned.
  2. Add eggplant and zucchini, cook until tender.
  3. Add tomatoes, salt, basil and oregano. Cover and cook over low heat, stirring occasionally, 35-40 min.
  4. Add garlic and cook uncovered 10 min.
  5. Serve with thin-sliced sauteed flank steak.
© kitchen

Cauliflower Rice with Spinach and Mushrooms

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Cauliflower Rice with Spinach and Mushrooms

Cauliflower Rice with Spinach and Mushrooms

Ingredients

  • 10 oz package of frozen riced cauliflower
  • 1 tablespoon of soy sauce or coconut aminos
  • 2-3 tbsp of olive oil
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 3 cups of sliced mushrooms
  • 2 cups of spinach
  • Soy sauce to taste

Instructions

  1. Cook cauliflower rice according to instructions on package.
  2. Heat olive oil in a skillet, add onions and cook until soft.
  3. Toss in mushrooms and saute until cooked. Add garlic, cooking for 1 minute.
  4. Add cauliflower rice and soy sauce and stir until cauliflower rice has absorbed soy sauce.
  5. Top mixture with spinach, stir and cook until wilted.

Hemp Rice

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Hemp Rice

Hemp Rice

Ingredients

  • 1 cup hulled hemp (hemp hearts)
  • 2 cups water
  • pinch salt

Instructions

  1. Rinse hemp thoroughly in cold water.
  2. Bring water to boil in saucepan.
  3. Add hemp and pinch of salt and bring to boil, stirring gently.
  4. Reduce heat and simmer 10-15 minutes, until hemp absorbs water.
  5. Fluff with a fork.

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Mashed Cauliflower

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Mashed Cauliflower

Mashed Cauliflower

Ingredients

  • 1 large head Cauliflower (6 cups florets, remove big stems)
  • 2 tbsp Butter, chunked
  • 2 tbsp Cream cheese, chunked
  • 4 cloves Garlic
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

Instructions

  1. Place the cauliflower florets into a silicone steamer with 1/2 cup water.
  3. Microwave for 10 to 15 minutes, until soft and mushy. Drain and pat dry.
  5. Place the cauliflower in a food processor with all other ingredients except chives.
  7. Puree for a couple of minutes, until smooth.
  8. Add salt and pepper to taste.
  10. Garnish with chives and melted butter.

Yellow Squash Casserole

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Yellow Squash Casserole

Yellow Squash Casserole

Ingredients

  • 4 cups yellow squash, sliced
  • 1/2 cup onion, diced
  • 2 Tablespoons water
  • 1 sleeve of buttered cracker rounds, crushed
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons butter

Instructions

  1. Preheat oven to 350*F
  2. In a deep 12 inch skillet, add squash, onion & water.
  3. Cook over medium heat just until pan is hot.
  4. Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  5. Add half the crushed cracker rounds and half the cheese to squash and mix well.
  6. Add eggs, milk, butter, salt & pepper and mix well.
  7. Top mixture with remaining cracker crumbs and cheese.
  8. Dot top of casserole with butter.
  9. Bake for 25 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1548Total Fat 127gSaturated Fat 76gCholesterol 639mgSodium 3919mgCarbohydrates 58gSugar 33gProtein 51g

Apple Cranberry Muffins

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Apple Cranberry Muffins

Apple Cranberry Muffins

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 2/3 cup milk
  • 1/3 cup olive oil
  • 1 cup grated apple 2-3 apples
  • 1 cup cranberries chopped
  • 1/2 cup pumpkin seeds
  • 2 tbsp. sugar

Instructions

  1. Preheat oven to 400.
  2. Line a 12-cup muffin pan with liners and spray lightly with cooking oil.
  3. Combine the dry ingredients (flour, rolled oats, sugar, baking powder, salt and cinnamoin a large bowl and stir to combine.
  4. In another bowl, mix the eggs, milk and butter together until well combined. Stir in the grated apples and mix thoroughly.
  5. Stir the wet mixture into the dry mixture a little at a time until fully incorporated.
  6. Mix in the cranberries and pumpkin seeds, reserving some to top each muffin.
  7. Fill the muffin liners about two-thirds full. Top each muffin with reserved cranberries and pumpkin seeds and sprinkle with sugar.
  8. Bake 25-30 minutes until golden. Cool on a wire rack.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 2543Total Fat 120gSaturated Fat 23gCholesterol 16mgSodium 1270mgCarbohydrates 301gSugar 120gProtein 77g

Twice Baked Sweet Potatoes

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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Ingredients

  • 1 tablespoon olive oil
  • 4 sweet potatoes
  • sea salt to taste
  • 1/4 cup unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper, or more to taste
  • ground black pepper to taste
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
  3. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
  4. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
  5. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
  6. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1244Total Fat 70gSaturated Fat 36gCholesterol 151mgSodium 1776mgCarbohydrates 149gSugar 52gProtein 12g