Posts tagged ‘entree’

April 24, 2012

Vegan Red-Lentil Dal

Ingredients
1 ¼ cup red lentils, rinsed and sorted
14.5 oz low-sodium vegetable stock
½ tsp tumeric
2 tbsp olive oil
5 garlic cloves, finely chopped
1 ¼ tsp cumin seeds
½ tsp crushed red pepper flakes
2 large tomatoes, seeded and finely chopped
¼ cup fresh mint, finely chopped
½ tsp sea salt

Directions
In a medium pot, combine lentils, vegetable stock and turmeric. Bring to a boil and then reduce heat to a simmer. Cover pot with a lid and cook for 20 minutes, until lentils are cooked. Meanwhile sauté olive oil, garlic, cumin seeds and red pepper flakes in a small saucepan on medium heat until fragrant, about 3 minutes. Once the lentils are cooked, add the olive oil and spice mixture to the lentils. Then add the chopped tomato and mint. Season with sea salt. Stir and serve warm over brown rice. You can also serve this dal as a warm dip with pita points or pita chips.

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September 30, 2011

Sweet Potato Gnocchi with Kale Pesto

Gnocchi Ingredients
4 large sweet potatoes, cooked and pureed
1 ½ tsp sea salt
2 eggs
3-4 cups whole wheat flour

Pesto Ingredients
6 cups kale, washed and chopped
2 Tbsp extra virgin olive oil
2 Tbsp Greek yogurt
1 tsp fresh rosemary, chopped finely
¼ cup shredded Parmesan cheese
pinch of salt
pinch of black pepper

Gnocchi Directions
Mix the pureed sweet potatoes, salt and eggs in a large mixing bowl. Slowly add the flour until a smooth dough forms and stops sticking to your hands. Place the dough on a floured work space and kneed the dough and form into a ball. Cut the ball into 8 pieces. Roll each piece out into a long snake. The roll should be about the same diameter as your thumb. Cut the roll into 1-inch pieces. Roll each piece off of a fork as to indent the gnocchi with the fork tines (that way your gnocchi will hold the sauce).

This recipe generously serves 8 people. You can freeze your gnocchi and cook at a later time. You will just want to defrost your gnocchi and follow the cooking directions below. (I love making big batches and freezing them. Makes dinner so easy during the week).

Once you have all your gnocchi cut and indented, place into a pot of boiling salted water. You’ll want to boil your gnocchi in batches (I did mine in 8 batches, each gnocchi  roll separately) and for 5 minutes. Once cooked, use a slotted spoon and fish out your gnocchi and set aside in a large casserole dish.

Pesto Directions
This pesto recipe serves about 2 people. You will need to quadruple it if you cook all your gnocchi at once. I never do, I just cook two gnocchi rolls at a time and freeze the rest. That way Jacob and I have fresh gnocchi dinners. The pesto takes 5 minutes to put together, so I just make it fresh for each meal.

Place chopped kale into a large pot of boiling, salted water. Cook for 5 minutes at high heat until the kale is bright green in color. Place kale, olive oil, yogurt, rosemary, cheese, salt and pepper into a large food processor and mix until fully pureed into a sauce.

Place pesto on top of gnocchi and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted and lightly browned.

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September 30, 2011

Vegan Butternut Squash Soup

Ingredients
1 butternut squash
1 acorn squash
1 32-oz. box of low sodium vegetable stock
2 cups water
2 Tbsp garam masala
1 tsp cumin
1 tsp corriander
½ cup toasted almonds, finely crushed (can also use pine nuts), reserve some for garnish
pinch of salt
pinch of black pepper

Directions
Slice the butternut squash and acorn squash in half and core out the seeds. Place squash halves face up in a greased baking dish and bake at 400° F for 45-55 minutes until soft. Squash is ready when you can easy push a fork through them. Once the squash has cooled completely peal and cub the squash and place into a large soup pot. Pour in the vegetable stock along with 2 cups of water. Brings to a boil and then reduce the heat to a simmer. Add the spices. Simmer for about 45 minutes to an hour. Use a hand held electric mixer and cream the soup until all the lumps are gone. Add the toasted and crushed almonds.

I like to serve this soup with toasted rye or pumpernickel bread. Sprinkle some of the reserved toasted and finely crushed almonds as garnish.

Makes about 4-6 servings.

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July 5, 2011

Nutty Bulgur Wheat Burgers

This is another meatless burger recipe that I have been fiddling around with. I love the nutty-ness of this burger and it has a great crunch. This burger is jam-packed with healthy fats and fiber and doesn’t skimp on flavor. One of my husband’s new favorites! We have been enjoying these burgers on homemade mustard rye bread with Fage fat-free yogurt (instead of mayo) and fresh veggies – yum!

Ingredients
¾ c water
1 c bulgur wheat
⅛ c low-sodium soy sauce
¾ c unsalted sunflower seeds
¾ c raw cashews
½ medium onion, sautéed
5 eggs, beaten
½ c sharp cheddar cheese, shredded
2 tsp chili powder
1 tsp cumin
4 gloves garlic, minced
sea salt and ground pepper to taste

Directions
In a saucepan, bring the water and soy sauce to a boil. Add the bulgur wheat and remove from heat. Cover and let sit for 10 minutes. Grind cashews and sunflower seeds in a food processor. In a large bowl, combined cooked bulgur, ground cashews and sunflower seeds, sautéed onions, eggs, cheese and spices. Refrigerate mixture for an hour. Form into 8 patties. Heat a non-stick skillet with a small amount of extra-virgin olive oil to medium. Place patties in the skillet and cook 8 minutes on each side, until each side is lightly browned.

July 1, 2011

Greek-style Quinoa Burgers

My husband and I LOVE this quinoa burger recipe! It’s so cool and refreshing with the cucumbers and zesty Greek yogurt dressing. It is also an amazingly healthy meatless recipe jam packed with fiber and protein. Guaranteed to delight meat eaters (my husband) and vegetarians alike.

Quinoa Burger Ingredients
½ cup rinsed quinoa
1 medium carrot, chopped into large chunks
6 thinly sliced green onions
15 oz cooked great northern beans, drained and rinsed
¼ cup Japanese panko bread crumbs
1 large egg, beaten lightly
1 Tbsp ground cumin
Sea salt
Ground black pepper
2 Tbsp extra virgin olive oil
½ cup fat-free Greek yogurt (Fage is my favorite)
1 Tbsp fresh lemon juice
1 Tbsp fresh lemon zest
4 whole wheat pitas
½ English cucumber, thinly sliced

Directions
In a small saucepan, bring ¾ cup water to a boil; add rinsed quinoa, cover and reduce heat to low. Cook until the liquid is absorbed (11-13 minutes) and set aside. In a large food processor, pulse carrot until it is finely chopped. Add cooked quinoa, half of the sliced green onions, beans, panko bread crumbs, egg, cumin, 1 tsp sea salt and ¼ tsp ground black pepper and pulse until combined yet still slightly chunky. Form quinoa mixture into four ¾-inch thick patties (dip hands into cold water to prevent sticking). Place patties into a shallow bowl of panko bread crumbs, flip over to coat entire patty with bread crumbs. Place panko covered patties into the refrigerator and chill for 30 minutes – 1 hour. In a large non-stick skillet, heat olive oil over medium heat, cook burgers until browned and cooked through, about 8-10 minutes per side.

To make the yogurt dressing, combine yogurt, lemon juice, lemon zest and the remaining sliced green onions in a small bowl. Season with sea salt and ground pepper to taste.

Serve burgers in whole wheat pitas, topped with yogurt dressing and sliced cucumbers.