Tag Archives: Vegetarian

Roasted Winter Vegetables with Butternut Squash

Roasted Root Vegetable and Butternut Squash

Well it’s November and officially a few weeks away from Thanksgiving! This recipe is a great side dish for the holidays even though it’s difficult to think they are right around the corner. I even saw some Christmas commercials come on the other day which was pretty hard to believe. This recipe combines potatoes, beets and butternut squash tossed in olive oil and roasted with garlic and fresh herbs. It doesn’t get much easier than that! The flavors from each vegetable came together perfectly. Works well as a holiday side dish but is great for any time of the week during the winter.
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Tofu and Kimchi Mandu (Korean Dumplings)

Tofu Kimchi Dumplings7`5

I am a big fan of finger foods and this recipe for little pan fried Korean dumplings can’t be beat! The dumplings are filled with tofu, white beans, kimchi, garlic, ginger and other flavorful ingredients! It all comes together tucked in a gyoza wrapper and sauteed. The recipe makes a lot of dumplings so I had no problem having this as a main course though it works perfectly as an appetizer. I served the dumplings with a savory Korean dipping sauce which paired together very nicely! If you prep the dumplings the night before it works great for a weeknight meal.

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Roasted Sweet Potato Soup with Smokey Croutons and Greek Yogurt

Roasted Sweet Potato Soup with Smokey Croutons and Greek Yogurt

What better way to enjoy the Fall weather than with a warm bowl of sweet potato soup? A lot of sweet potato recipes go on the sweet side but this recipe heads in the savory direction. There’s no added sugar or sweeteners which is refreshing because sweet potatoes are sweet (duh) as it is! All you need is some spicy flavors to contrast with the potato’s flavor. The soup is flavored with turmeric and smoked paprika, along with the smokey croutons and creamy greek yogurt. I really liked the contrast between the crunchy croutons and the soup. I garnished the soup with greek yogurt and cilantro. Lime and honey are also optional garnishes. I will definitely be making this a lot on the colder days this season!

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Banana Coconut Chocolate Chip Muffins

muffin

For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned.  I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed.  They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

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Black Bean Burger with Caramelized Onions and Chipotle Mayo

Black Bean Burger with Caramelized Onions and Avocado

Summer is almost over but I am resisting that fact by making a bunch of summery food. These black bean burgers are totally loaded with lots of add-ons: mashed avocado, chipotle mayo, tomato, melted cheddar, and crispy caramelized onions. The actual burger is mixed with sweet corn, rolled oats and spices. It’s super filling and loaded with protein. The burgers are a little bit delicate and they do best cooked over a hot saute pan. Everything came together really well and it turned out super tasty! You can always add whatever fixins you want. Some other options would be sprouts, feta cheese, sauteed mushrooms, pickles and lettuce.
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Egg Fried Rice

Egg Fried Rice

This recipe is based on the American Chinese food classic: egg fried rice. Now instead of ordering take-out I can whip up a batch of fried rice on the cheap and in no time at all. This recipe is probably a lot healthier compared to the fried rice at Chinese restaurants. You can give the rice a boost by adding more veggies like bean sprouts, green onion, or baby corn. I had some leftover Korean BBQ Chicken and served it with the rice which was very tasty!  You can also add a protein to the rice (like chicken, tofu or pork) to make it more of a main course too.

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Veggie Dumplings with Tomato Chutney Dipping Sauce

Veggie Dumplings

I love little steamed dumplings with all their different types of fillings and sauces. These dumplings, also called ‘Momos,’ hail from Tibet and can have a wide variety of meat and veggie fillings.  This recipe is vegetarian style with a mixture of beans, spices and tender veggies.  The filling is seasoned with soy sauce, rice wine, garlic, and green chilies which help provide some heat.  I chose a Chinese ‘Bao’ style dough for the wrapper which has a somewhat thicker consistency along with a little more sweetness.  A word of warning, these dumplings are addictive and it was hard to stop eating them!  Luckily, the recipe makes a lot of filling and enough for several days of Momos!  The  dumplings paired perfectly with the Tomato Chutney which was also out of this world.

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Tofu and Kimchi Noodle Soup

Tofu and Kimchi Noodle SoupAnyone who has ever tried kimchi knows how addictive and delicious it is. I’m always finding new ways to incorporate it into recipes. Kimchi is a great addition to soups since the juice and flavor enhances the broth and turns it a pretty red color.  This recipe is really easy to put together and doesn’t take long to prepare.  For a few extra veggies I threw in mushrooms and bean sprouts, though i’m sure there are loads of other veggies you could add that would work great.  I made the soup on the spicy side with added gochujang paste along with a healthy amount of sriracha as garnish.

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Three Moroccan Dipping Sauces

saucesTo accompany the batch of Moroccan Chicken Skewers and flat bread I wanted to make a few sauces that would go along with the main courses as well as complement each other.  The three I settled on was a refreshing Mint and Cilantro sauce, spicy Harissa, and a cooling Yogurt Lemon sauce. They complemented the chicken and flat bread and were perfectly balanced with each other.  These different sauces allowed me to play “choose your own adventure” of sorts which made eating fun.  Not only did the types of food and sauces matter in the experience, but the order played a key role in it too (not exactly a new idea in the historical record of food but a fun thing to experience at home by accident).

Since each sauce had a different “purpose” it stands to reason that each sauce affected the other ingredients differently as well.  The easiest comparison to make would be dipping the chicken in the yogurt sauce vs. the harissa sauce.  The yogurt enhanced the lemony flavor of the chicken and helped cool off its spiciness.  The Harissa sauce is made of chilies and instead invigorated the chicken’s spicy seasoning.  This seems obvious now, but I really wasn’t expecting how different the “experiences” would be.  I came to notice that I enjoyed pairing the chicken more with the yogurt and mint sauces, and the flat bread with the harissa.   Later I realized I probably did this to help balance things out a little bit in terms of spiciness.  Although I also spooned generous portions of mint sauce and yogurt sauce on the bread as well so who knows really. This was one of those meals that I had a lot of fun making and eating.  I loved all three sauces and I still can’t decide on a favorite!

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Baked Butternut Squash Chips with Sage

If I were to have any season all year I would have it be Fall.  Unfortunately, it is now January (my least favorite month) and there’s no way to bring fall back outside.  However, I can make food that reminds me of my favorite season and what could recall that season better than butternut squash?  Butternut squash is a tasty snack when it is sliced very thin and roasted until just browned and crispy.  The slices of squash are quickly boiled, patted dry and tossed with olive oil and sage in a bowl.  Then they are baked in the oven for about 20 minutes, so this is a great recipe to prepare if you’re short on time for dinner.

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