Category: Vegetarian

Curried Lentil Stew

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Recently I bought Heidi Swanson’s Super Natural Every Day and I can’t put it down.  The recipes are creative and inspiring. The photographs are total food porn and I am in deep smit. This lentil stew is one of the first recipes that I made from her cookbook and it does not disappoint. It also makes a metric butt load, so be ready to EAT SOME STEW. Or invite people over…or freeze small portions for lunches like I did.

Curried Lentil Stew (serves 8 to 10)

Ingredients

  • 2 tablespoons of extra-virgin olive oil (or coconut oil)
  • 2 large yellow onions, chopped
  • 1 cup of diced sweet potato
  • 1.5 Tablespoons curry powder
  • 1/2 cup wheat berries (can use farro, spelt, bulgur, or even wild rice mix)
  • 1 1/4 cups of green or black lentils, picked over and rinsed
  • 7 cups of vegetable broth (or water)
  • Salt and pepper to taste
  • 1 cup plain or greek-style yogurt (optional topping)
  • Grated zest and juice of 1/2 lemon (optional topping)

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Stir in onions and sweet potato. Cook until the onion softens, approximately 5 minutes. Add the curry powder and stir until the onions and sweet potatoes are coated with the curry powder.
  2. Add the wheat berries, lentils, and veggie broth. Bring to a boil.  Decrease the heat to a simmer, cover, and cook for 50 minutes. The wheat berries and lentils should be cooked through. Taste and season with salt and pepper. Ladle into bowls.
  3. (optional) In a separate small bowl, stir together the yogurt and lemon zest and juice. Add about 1/4 teaspoon of sea salt. Serve each bowl of stew with a tablespoon of this lemon zested yogurt. It really adds a great lift to the soup. Try it!

Stuffed Cinnamon Raisin French Toast Casserole

Published on by Alissa4 Comments

I’m generally not a french toast fan, but cinnamon raisin bread is a weakness of mine. So I figured that of all french toast recipes, one with cinnamon raisin bread and cream cheese-stuffed goodness would likely win me over.

This is a great make-ahead dish and it serves a group. The original recipe serves 10 to 12, which I have brought to work.  But the recipe I provide below has been reduced by half since I don’t normally feed a football team. But feel free to double or triple the recipe. It would be perfect for a brunch or even on Christmas morning. The warm smell of cinnamon makes me wobbly at the knees….ya, it doesn’t take much.

I adapted this recipe from Cooking Light, cutting down the sugar because the cinnamon bread provided plenty of sweetness. I also added apples, which provided a good tartness and brought this breakfast up to an 11…well, maybe an 8. I think it makes this dish a winner! Oh ya, and it’s stuffed with cream cheese…so duh…it’s good.

Stuffed Cinnamon Raisin French Toast Casserole (serves 6)

Note: A variety of fruits and nuts could be added to the filling. Think cranberries, apples, blueberries, toasted almonds, walnuts, or pecans.

Ingredients

  • 12 slices of good cinnamon raisin bread
  • 1.5 cups 1% milk
  • 4 eggs, divided
  • 1/2 cup of half and half
  • 1/4 cup of maple syrup (or sugar)
  • 1 apple, diced (granny smith works well)
  • 1 tablespoon brown sugar
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fresh nutmeg
  • 1 (8 oz) block of 1/3 less fat cream cheese, softened

Instructions

  1. Trim crusts from bread. Spray a 11 x 8-inch baking dish nonstick cooking spray. Arrange half of the cinnamon raisin bread the bottom of the baking dish.
  2. Combine milk, 3 eggs, half-and-half, and 1/4 cup maple syrup in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1 egg, diced apple, brown sugar, vanilla, cinnamon, nutmeg, and cream cheese in a mixer until smooth. Pour this cream cheese mixture over moist bread in dish. Place the remaining cinnamon bread over the cream cheese mixture. Pour remaining milk mixture over cinnamon bread. Cover and refrigerate at least 8 hours or overnight.
  4. Preheat oven to 350°.
  5. Uncover and bake at 350° for 45 to 55 minutes. Let stand 10 minutes before serving.

Fresh Garden Tomato Soup

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On cold days, one of my favorite cozy lunches is grilled cheese and tomato soup. It warms me down to the bone….along with a fabulous pair of wool socks. Grrrrr. Now seriously, who doesn’t love a great tomato soup. Canned varieties of tomato soup don’t hold a candle to freshly made creamy tomato soup. I bought 10 lbs of bruised tomatoes, also known as seconds, at the farmers market. I got them at a fraction of the price…$1/lb instead of the $3/lb. These are great for canning, roasting, or cooking down into sauces. However, you have to either can these suckers quickly or cook them. If you let them sit around, you will have an entire family of fruit flies moving into your kitchen.  So with all these tomatoes and the cool fall weather setting in, a huge batch of tomato soup seemed appropriate.

This is a great recipe if you have a bumper crop of tomatoes. Buuuuut, if you are like the rest of us and had a depressing tomato season then either buy seconds or you can use a large can of crushed tomatoes. Although I really love this soup, next time I will roast the tomatoes for 1 hr at 400 F before putting them in the soup to add a deeper flavor. I add a carrot and red bell pepper for extra veggie oomf, but you can leave these out for a pure tomato basil soup.

Fresh Garden Tomato Soup (4 – 6 servings)

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 carrot, diced (optional)
  • red bell pepper, diced (optional)
  • 3 lbs tomatoes, cored and diced (or 1 28 oz can of crushed tomatoes)
  • 1 Tbsp honey
  • 1 cup vegetable broth
  • 1/4 cup fresh basil or 1 Tbsp dried basil
  • salt and fresh cracked pepper
  • Fresh parmesan (optional)
Instructions:
  1. Heat olive oil in dutch oven over medium-high heat. Add onions and cook for 5 minutes, until onions are translucent. Add minced garlic, carrots, bell pepper and cook for another 5 minutes, or until carrots begin to soften.
  2. Add diced tomatoes, honey, and broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  3. Puree the soup with an immersion blender or transfer the soup to a blender (in batches) and puree. Return to pot.
  4. Stir in basil, salt and pepper to taste.
  5. Top with fresh parmesan.

Healthy and Easy Eggplant Parmesan

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The market is overflowing with the end of season harvest.  And when faced with a good deal, I can hardly ever walk away….like 10 eggplant for $3! well thank you….but now…I have 10 eggplants. Hrmmm.

Eggplant parmesan is typically breaded and fried. Which, yes…delicious. But, I opted for a lighter version with loads of flavor.  This recipe is so delicious and allows you to taste the eggplant instead of BREADING.  There is a debate on whether to pre-salt your eggplant to remove the bitterness and draw out excess water….do it if you have time, but it isn’t entirely necessary. To presalt the eggplant, lay eggplant slices in a single layer in a colander and apply salt liberally. Let sit for 15 to 30 minutes. Rinse and pat dry.

Now lets talk cheeeeese. I’m in deep smit with goat cheese…so I add it to EVERYTHING….egg sandwiches, pizza, burgers, quinoa, my face…. It is creamy and provides a lot of flavor for less calories than other cheeses. But, if you aren’t a fan or don’t have it on hand….leave it out and you can either sub mozzarella or even feta for a punch of flavor.

Healthy Eggplant Parmesan (serves 4)

Ingredients

  • 1 – 2 Tbsp olive oil
  • 1 large globe eggplant, sliced in 1/2 inch rounds
  • salt and fresh cracked pepper
  • 1/4 cup goat cheese crumbled
  • 1/2  cup shredded parmesan cheese
  • 1/4 cup fresh basil or 1 tsp dried basil
  • 1 25 oz jar marinara sauce
Instructions
  1. Preheat oven to 375F. Lightly brush olive oil on both sides of eggplant slices. Lightly season both sides of eggplant with salt and pepper. Spray a baking sheet with nonstick spray. Place eggplant in a single layer on baking sheet.  Bake for 10 minutes, until browned. Flip and cook an additional 5 to 10 minutes. Remove from oven.
  2. Spray an 8×8 inch baking dish with nonstick spray. Spread 1 cup of marinara sauce on bottom of baking dish. Arrange half the eggplant on top of the marinara sauce. Cover with 1/2 cup of sauce and goat cheese and 1/4 cup of parmesan. Repeat with remaining eggplant and marinara sauce and parmesan cheese.
  3. Bake for 25 minutes or until sauce is bubbling and cheese is melted. Let stand for 5 minutes before serving.

Butternut Squash, Chickpea, and Swiss Chard Stew (Three Ways)

Published on by Alissa4 Comments

It is STEW weather!!!! The temps have dropped and I already find myself craving big bowls of comforting stews, sweatpants, a hot cup of tea, and a good book. It has been difficult to go for runs this week with temperatures in the 40s (for highs), but it makes it worthwhile when I can come home to a big steamy bowl of stew.

This stew is chocked full of nutrients and contains the best of what is in season right now….winter squash and swiss chard. If you don’t have swiss chard, you can sub spinach. Swiss chard is like king of greens and nutrients. As the seasons go cold and many of us are fighting off colds, eating these leafy greens will help boost your immune system.  Slice the leafy portion in 1 inch strips and cut the stalk in 1/4 inch sections, discarding larger portions of the stalk due to toughness.

Butternut squash is a hearty winter squash that stores very well. I successfully grew a few this year in my garden and have them stored in my basement. You could probably use sweet potatoes instead of butternut squash in this recipe, but if you have never ventured down the butternut squash path…do it. It’s surprisingly sweet when cooked. I love it roasted too, adding a caramely sweetness. Cutting one up does take a bit of effort. Slice it in half, scoop out the seeds, and slice the halves vertically and remove the rind. You can also find diced butternut squash in the freezer section of your local grocer.

Now this stew is very versatile. I made it as a curry, but it would be great with a tuscan or italian flare and even a mexican twist.  For the three varieties, here are the different combos that you could add to the stew:

  • Curry Style – Add chickpeas (garbanzo beans) and loads of curry powder.
  • Tuscan Style – White beans (navy beans or cannellini), basil, and thyme.
  • Mexican Style – blackbeans, red bell pepper, green chilis, chili powder (chipotle or regular), and cumin.
To make this stew creamy, I use an immersion blender to blend part of the butternut squash into a puree. If you do not have an immersion blender, then transfer some of the soup into a blender or food processor. Pureeing part of the stew gives a creamy base to the stew without adding heavy cream.
Butternut Squash, Chickpea, and Swiss Chard Stew (serves 6 as main dish)
Ingredients
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3 cups of diced butternut squash
  • 15 oz can diced tomato, undrained
  • 3 – 4 cups of low sodium chicken broth (may sub half water)
Curry Style Add-ins:
  • 1 to 2 Tbsp curry powder
  • 15 oz can chickpeas, drained and rinsed
  • 1 bunch of swiss chard, cleaned and chopped
  • 1 tsp salt (or more to taste)
  • fresh cracked pepper to taste
  • fresh cilantro (optional)
Tuscan Style Add-ins:
  • 1 tsp thyme
  • 15 oz can of navy beans or cannellini beans, drained and rinsed
  • 1 tsp salt (or more to taste)
  • 1 bunch of swiss chard or kale, cleaned and chopped
  • fresh cracked pepper to taste
  • 1 Tbsp fresh basil or 1 tsp dried basil
  • 1/4 cup fresh parsley, chopped
  • shaved parmesan cheese (optional)
Mexican Style Add-ins:
  • diced red bell pepper
  • 8 oz can of diced green chilis
  • 1 – 2 Tbsp chili powder (chipotle or regular)
  • 1 Tbsp cumin
  • 15 oz can of black beans, drained and rinsed
  • 1 bunch of swiss chard (or spinach), cleaned and chopped
  • salt and pepper to taste
  • fresh cilantro (optional)
Instructions:
  1. Add 1 Tbsp olive oil to a large pot over medium high heat. Add diced onions and cook for approximately 5 minutes or until onions are translucent. Add garlic and sauté for 1 minute.
  2. Add diced butternut squash, stirring to coat with olive oil. Saute for approximately 5 minutes.
  3. Add broth, spices (except basil and parsley if going tuscan), beans, and tomatoes (add red pepper and chilis at this stage if going the mexican-style route). Bring stew to a boil. Reduce heat to medium-low and cover. Cook for 15 minutes or until squash becomes tender.
  4. Add chard and simmer for about 5 to 10 minutes or until chard stems become tender. Stir in the final touches…parsley, basil, or cilantro, depending on the stew that you are making.

Stewed Okra and Green Beans

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The summer crops are at the end of their harvest. At the farmer’s market, zucchini, eggplant, tomatoes, green beans, corn, peppers, and okra are abundant. My garden is teaming with okra and a fabulous late harvest of green beans. Many northerners have never had okra before. It is definitely a southern veggie and generally fried in cornmeal or pickled. mmmm.

Okra is also great stewed with tomatoes.  I have oodles of green beans as well from my garden right now. I decided to add these two together in a fabulous side dish this week. You could also add zucchini or even sausage to make this a one dish meal. Serve over rice, couscous, or quinoa.

Stewed Okra and Green Beans

Ingredients:

  • 1 Tbsp olive oil
  • 1/2 medium onion
  • 1 lb okra, sliced 1/4 inch thick rounds
  • 1 clove of garlic, minced
  • 2 medium tomatoes, diced (or 15 oz can diced tomatoes undrained)
  • 1 to 2 cups fresh green beans, ends snapped and cut into 1 inch pieces
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 cup water (only if using fresh tomatoes)
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste
  • 1/8 tsp cayenne (optional)
Instructions:
  1. Heat oil in skillet over medium heat. Saute onion until translucent (about 5 minutes).
  2. Add sliced okra, searing the cut sides. This will seal in that oozy okra juice. Cook for 5 minutes to 10 minutes or until okra is slightly browned.
  3. Add minced garlic and sauté for 1 minute.
  4. Add tomatoes and remaining ingredients. Cook for 10 to 15 minutes covered until okra and green beans are tender but not mushy. Stir  every free minutes. If mixture becomes too dry, add water as necessary.
  5. Remove from heat. Add salt and pepper (fresh ground preferably) and cayenne (or tabasco) to taste. Serve as either a side or over rice.
To make this a one pot meal, add shredded chicken, sliced polish sausage, or andouille chicken sausage to the end of the cooking stage.

Black Bean, Sweet Corn, and Swiss Chard Enchilada Casserole

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It was one of those nights. No clue what to cook. After running 5 miles, I just wanted food…NOW. So, I played a frequent game of  scouring my cabinets and fridge and try to come up with something to eat without going to the store. The easiest thing to come up with is a type of enchilada casserole. I had some ears of corn left from the farmers market and ruby red swiss chard growing in my garden. Combine those with some black beans and corn tortillas and BAM…dinner. There are endless variations to this dish. Swap spinach for the chard and many other vegetables could be added in this “dump the fridge in a casserole” type of dish. Enjoy!

Black Bean, Sweet Corn, and Swiss Chard Enchilada Casserole

Serves 4 to 6

Ingredients

  • corn cut from 1 ear of corn
  • 4 – 6 chard leaves (or spinach), ribs removed
  • 1 can of black beans
  • 1 jalapeño, diced
  • 2 Tbsp cilantro, chopped
  • 6 to 8 corn tortillas
  • Prepared salsa
  • cheese (feta, goat, cheddar, parmesan…whatever you have)
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350F. Spray 8×8 pan with nonstick spray.
  2. Saute chard stems in olive oil for 5 minutes. Add diced chard leaves and cook for an additional 2 minutes until leaves begin to soften.
  3. Mix corn, cooked chard, beans, jalapeño, and cilantro in medium bowl.
  4. Spread about 1/4 cup of prepared salsa in bottom of pan. Tear 3 to 4 corn tortillas in small pieces and lay over salsa layer.
  5. Spread bean mixture over tortillas.
  6. Sprinkle cheese over bean mixture.
  7. Tear remaining corn tortillas in small strips and lay on top of bean and cheese layers.
  8. Top with 1/3 to 1/2 cup of prepared salsa on top of casserole.
  9. Bake for 20 to 30 minutes.