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Roasted Vegetable Delight

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Roasted Vegetable Delight

vegetable delight

 

Ingredients

6 medium beets, ends trimmed

6 medium carrots, peeled

2 large fennel bulbs (I didn’t use, because I discovered I don’t much care for them, used onion instead)

4 tbsp extra-virgin olive oil

1 1/4 tsp salt

1/2 tsp black pepper

1 tbsp honey

1 tbsp Champagne Vinegar

1/4 c fresh flat-leaf parsley leaves, chopped

Directions

Heat oven to 400. Wrap each beet in a sheet of aluminum foil. Roast for 1 hour.

Meanwhile, halve the carrots lengthwise, then cut them into 2 inch pieces. Cut each fennel bulb into eighths. In a roasting pan, combine carrots, fennel, 2 tbsp oil, 3/4 tsp salt, 1/4 tsp of pepper, and enough water (about 3/4 c) to measure 1/4 inch deep. Cover with foil and roast 15 minutes. Uncover and cook until tender, about 15 min more; let cool.

Remove skin from beets, place them on cutting board lined with plastic wrap, and cut into quarters. Transfer the vegetables to a platter.

In a small bowl, whisk together honey, vinegar, and remaining oil, salt, and pepper. Drizzle vinaigrette over vegetables and sprinkle with parsley. Serve.

 

I served this recipe over rice.

Butternut Squash with Cumin Couscous Recipe

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Butternut Squash with Cumin Couscous Recipe

butternut-squash-and-couscousButternut Squash with Cumin Couscous Copyright Amy Brooks

Ingredients

1 butternut squash (2 pounds)

2 tbsp olive oil

1 large yellow onion, diced

2 cloves garlic, finely chopped

¼ tsp cayenne

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp ground cumin

1 cup canned diced tomatoes

1/3 cup dark or golden raisins

1 32-oz container vegetable broth

1 15.5-oz can chickpeas, drained

2 tsp salt

1 ½ cups couscous

2 tbsp chopped fresh flat-leaf parsley leaves

¼ cup almonds, chopped (I didn’t use)

Directions

Halve and peel squash. Remove seeds and cut the squash into 1 inch chunks. Heat oil in a Dutch oven over medium heat. Add onion and cook for 5 minutes. Add garlic, cayenne, cinnamon, nutmeg, and ½ tsp cumin and cook for 1 min.

Stir in squash, tomatoes, raisins, broth, chickpeas, and 1 ½ tsp of salt. Bring to a boil. Reduce heat, cover, and simmer 10 min. Uncover and cook until squash is tender, 15-20 min.

Meanwhile, in a medium saucepan, bring 1 ½ cups water and remaining cumin and salt to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5-10 min. Fluff with fork.

Serve squash mixture over the top of couscous. Sprinkle with parsley and almonds.

This recipe is another favorite. I really enjoyed this one, and my daughter even ate it! It was tasty, sweet, and satisfying.

 

Recipe credit: realsimple.com

Vegetarian Recipe: Swiss Chard with Chickpeas and Couscous

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Vegetarian Recipe: Swiss Chard with Chickpeas and Couscous

swiss chard with chickpeas and couscous

Ingredients

1 10-oz box couscous

1/2 cup pine nuts (I did not use)

3 tbsp olive oil

2 cloves garlic, thinly sliced

1 15.5 oz can chickpeas, rinsed

1/2 cup raisins (dark or golden)

2 bunches Swiss chard, stems trimmed

3/4 tsp salt

1/2 tsp black pepper

Directions

Place couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand 10 minutes.

Meanwhile, in a large skillet, over low heat, toast pine nuts, shaking pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.

Return the skillet to medium heat, add oil, and heat for 1 minute. Add garlic and cook 1 minute.

Add chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until chard is tender, about 5 min. Remove from heat.

Fluff the couscous with a fork and divide among individual plates. Top with chard and sprinkle with pine nuts.

 

This was a very delicious recipe! I will definitely be making this one again and again. I love the extra flavor the raisins add. I had never had chard before, but it is also very tasty. The only thing I will mention is the couscous–don’t forget about it like I did. Pay attention to how long you let it sit. I got caught up in the cooking of the veggies, that I let the couscous stand too long and it got clumpy and kind of hard. Besides not adding pine nuts, I did add onions for extra flavor that way as well. Yummy!

 

Recipe credit: realsimple.com

Veggie Stir Fry Recipe

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mixed veggies

Sometimes the days are just too busy to try a new vegetarian recipe. What I have come to realize is that cooking vegan or vegetarian is really actually quite easy. I have gotten into a routine of always having enough food to choose from each and every day which, in the end, is less work for me daily. I cook quite a bit on the weekends and just maybe once during the week. This is an easy and quick veggie stir fry recipe that can be made and eaten with some rice and beans any day of the week.

Ingredients

1/2 small red cabbage sliced

1/2 small green cabbage sliced

1/2 of a zucchini sliced

1 small yellow squash sliced

a few grape or cherry tomatoes halved

1/2 to 1 sweet onion chopped

1/2 red onion chopped

about 10 okra sliced

1 garlic clove

salt and pepper to taste

You can really use any veggies you can think of in a veggie stir fry.

Directions

Put all the ingredients in about 2 tbsp of olive oil in a large pan with seasoning. At first it seems as though all of this won’t fit in the pan, but it cooks down rather quickly. I stir fry it for about 5-10 min, turning occasionally. Then I cover and cook on a lower temperature until all the veggies are tender, about 20-30 min.

I serve with jasmine rice and kidney beans cooked in coconut milk.  Yummy! And you don’t feel guilty after eating it, no matter how much you eat!