Ingredients: 1/2 cup chicken or vegetable broth 1/3 cup soy sauce 1/4 cup brown sugar 2 Tbsp sesame oil 12 oz ramen noodles (cooked according to package instrucitons) 2 cups broccoli florets 8 oz. cremini mushrooms, sliced 1/4 of a head of green cabbage, sliced 1 large red bell pepper sliced 1 medium onion slicedContinue reading “Vegetable Lo Mein”
Tag Archives: vegetarian
Sheet Pan Gnocchi Stir Fry
Ingredients: 1 lb fresh gnocchi 1 large crown of broccoli cut into florets (4 cups florets) 1 yellow bell pepper, seeded and sliced 1 leek, cleaned and cut into half moons 8 oz sliced crimini mushrooms 2 Tbsp Ghee 1 Tbsp olive oil Kosher salt and ground black pepper 2 Tbsp tomato paste 2 TbspContinue reading “Sheet Pan Gnocchi Stir Fry”
Roasted Rutabaga with Brown Butter
Ingredients: 1 large rutabaga, peeled and cut into 1/2” cubes 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper Juice of 1/2 lemon 2 tablespoons chopped parsley Directions: Preheat the oven to 450°F. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams thenContinue reading “Roasted Rutabaga with Brown Butter”
Blackberry-Fig Preserves
Ingredients: 1 pint blackberries, rinsed10-12 fresh figs, stems removed and quartered1 cup granulated sugarzest and juice of a small lemontwo sprigs thyme Directions: Add all ingredients to a medium sauce pan. Heat over medium-high heat and bring to a rapid boil. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring frequently.
Swiss Chard Pasta
Ingredients: 8 ounces pasta (I used fettuccine)1 teaspoon extra-virgin olive oil4-5 chard leaves, stems diced, leaves coarsely chopped½ teaspoon balsamic vinegar1 14 oz can fire roasted diced tomatoes2 garlic cloves, minced1 15 oz can white beans, drained and rinsedShaved Parmesan cheese¼ cup pine nuts (optional)Kosher salt & fresh black pepper Directions: In a large potContinue reading “Swiss Chard Pasta”
Elote
Ingredients: 1/4 mayonnaise or veganaise 1/4 cup sour cream or Mexican crema 1/2 cup finely crumbled Cotija, plus more for serving 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 cup chopped cilantro leaves, plus more for serving 4 ears shucked corn 1 lime, cut into wedges Directions: 1. Preheat grill to medium-high heat forContinue reading “Elote”
Sesame Cauliflower and Bok Choy
Ingredients: 4 cups cauliflower florets 2 heads bok choy, roughly chopped 2 tablespoons olive oil 1 tablespoon corn starch 1 tablespoon low sodium soy sauce Garnish: scallions, toasted sesame seeds Sauce 3 tablespoons low sodium soy sauce 2 tablespoons rice vinegar 2 teaspoons sesame oil 2 tablespoons hoisin sauce 2 tablespoons brown sugar 2 tablespoonsContinue reading “Sesame Cauliflower and Bok Choy”
Spicy Cucumber Salad
This is my favorite way to use all those summer cucumbers! Ingredients: 6 cups sliced cucumber 1 cup sliced yellow onion 1 jalapeño, sliced 1 cup white vinegar 1 cup sugar 1/3 cup salt Combine all ingredients in a bowl. Store in the refrigerator for at least 6 hours before serving.
Chickpea Curry
Ingredients: 1 tablespoon olive oil 2 tablespoons butter 2 potatoes, peeled and chopped into ½ inch dice Salt and pepper 1 small yellow onion, chopped 1 leek, cut in half and into half moons 1 to 2 fresh red or green chili peppers, seeded and finely chopped 1-inch fresh ginger, grated 3 cloves garlic, mincedContinue reading “Chickpea Curry”
Pasta Sabina
I had a leftover grilled chicken breast that I diced up and added with the kale and sun dried tomatoes. I like the protein! (And using up leftovers) This is a vegetarian dish if you chose to use vegetable broth or wine in place of the chicken broth. Enjoy!! Ingredients: 8 oz mostaciolli 1/2 cupContinue reading “Pasta Sabina”
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