Wednesday, September 22, 2010

Recipes

I've had some people ask for recipes, specifically vegetarian ones, so I thought I'd post them in a central location of sorts. We aren't vegetarian, but we eat a fair number of vegetarian meals. I'll probably post later on some of the reasons why we eat what we do and some tips I've learned to make choosing what we eat a little more healthful. For now, here are some recipes that I think are really really yummy!


Quinoa and Vegetable Pilaf

Ingredients:

1 bag frozen diced mixed vegetables
2 teaspoons olive oil
1 cup dry quinoa (rinsed)
2 cups chicken broth (or vegetable broth)

Directions:

Thaw frozen veggies by running them under water in a colander. Shake off most of the liquid, add to a medium saucepan with olive oil. Saute for 5 minutes. Add quinoa and broth, and bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes, or until liquid is absorbed.

Season as desired. Try garlic salt, pepper, and parsley.



Asparagus Cashew Rice Pilaf
--on this I don't boil the asparagus as it gets soggy, I like to saute it in a little bit of olive oil and garlic until it is just tender.



Black Bean Burgers with Lime-Cilantro Mayo
--The Kicker: You have to like cilantro. If you don't, cut the cilantro down or cut it out completely, but if you leave it, you won't be disappointed, I promise!


Quinoa and Black Beans
--Only use one can of black beans. Trust me, its plenty.


Whole Wheat Spaghetti with Garlic, Zucchini, and Tomato
--Got this from CuisineNie as well, but I've changed it up some.

Ingredients:
Whole wheat spaghetti
2 Tablespoons olive oil
coarse salt and pepper
small red onion, chopped
3 garlic cloves minced
1 large zucchini cut lengthwise into sticks
2 plum tomatoes cut lengthwise into strips (I use whatever tomatoes I have on hand and dice them instead)
1/2 cup parmesan cheese

Boil noodles in salted water. In the meantime, sautee garlic in 2 Tablespoons of olive oil for 3 minutes.
Add zucchini, 1/2 cup water, and onions. Let sit on medium for 10 minutes. Drain off water and put zucchini and noodles in large bowl. Add tomatoes and cheese and lightly mix everything together. Salt and pepper to taste. (I add a little garlic salt).

*What I really like about this one is the flavor the fresh tomatoes bring along with the parmesan. In the original recipe she doesn't cook the onions. Try it both ways and see what you like.


Mushroom Stir-Fry
--This one takes a little time, but it is soooo worth it! I leave out the asian chili sauce and have been known to use apple cider vinegar in place of the rice vinegar. Also, I use low-sodium soy sauce to try and make it a little more health friendly.


Well, there you have it. These are ones we've tried and liked. I'll add some more later that are not vegetarian, but are still yummy and healthy.

1 comment:

D. said...

Way to get back on the blog, Erin. You are my favorite blogger, I think. Those recipes look pretty good. You and your sister, Amanda, have turned out to be quite the fantastic little homemakers! I am very proud of you two!