Category Archives: vegetarian

Cinnamon Glazed Parsnips with Chicken Stock

Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Cinnamon Glazed Parsnips with Chicken Stock

Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish.
Servings     4

Prep Time 5minutes
Cook Time 20minutes
Ingredients

  • 6 whole parsnips
  • 1 1/2 cups chicken or veggie stock
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

Instructions

  1. Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
  2. Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
  3. Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen
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Lemon Zest Salted Green Beans with Lemon Juice and Butter

Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Lemon Zest Salted Green Beans with Lemon Juice and Butter

An easy steamed green bean side dish with lemon zest, butter and freshly squeezed lemon juice.
Ingredients

  • 4 cups steamed green beans
  • 2 tsp butter
  • ¼ tsp salt
  • ½ tsp lemon juice
  • Zest of ¼ lemon

Instructions

  1. In a small bowl, gently mix together (with your hands or a wooden spoon) still warm green beans and butter until butter is melted and coats the green beans.
  2. Sprinkle salt and lemon juice on beans and gently mix again.
  3. Place beans on a serving dish.
  4. With the smallest section of a cheese grater, grate about a ¼ of the peel of a (clean) lemon to sprinkle with lemon zest.
Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger
Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs

For the salad

  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese

For the dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Photo Credit: adashofginger
Photo Credit: adashofginger

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

A cool-weather salad filled with bright, bold flavors and colors.

Ingredients

  • 1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-inch-thick rings
  • 2 small Fuyu persimmons, cut into thin wedges
  • 4 Tablespoons/ 60ml extra-virgin olive oil, divided use
  • 2 Tablespoons/30ml Apple cider vinegar
  • 1 Tablespoon/15ml Pomegranate molasses
  • 1 teaspoon Dijon mustard
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 oz baby kale leaves or about 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
  • 2 oz. mixed baby greens, such as chard, spinach and romaine
  • 1/4 cup fresh pomegranate seeds
  • ¼ cup/ 28g toasted almonds, coarsely chopped

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes).
  3. Meanwhile in a large bowl, whisk together the vinegar, mustard, pomegranate molasses and remaining olive oil and season with a pinch of salt and pepper.
  4. When the squash is ready remove the baking sheet from the oven and set it on a wire rack to cool.
  5. Toss the kale and baby greens with the vinaigrette. Top with the squash, persimmon slices, pomegranate seeds and toasted almonds serve immediately.
Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Notes

Gluten-Free, Grain-Free, Vegan, Vegetarian, Paleo

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients:

  • one whole head of garlic
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
  • salt
  • pepper
  • 4 ounces soft goat cheese, room temperature
  • 1.5 ounces fresh baby arugula
  • 1 teaspoon balsamic vinegar
  • 4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
  • Maldon or fleur del sel salt, for finishing

Directions:

  1. Roast Garlic:  Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
  2. Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
  3. Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
  4. Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
  5. In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Southern Cauliflower Tots with Cheddar Cheese

Cauliflower Tots
Cauliflower Tots – Photo Credit: kirbiecravings

Southern Cauliflower Tots with Cheddar Cheese

Ingredients:

  • 3 cups finely chopped cooked cauliflower (approximately 1 head of cauliflower)
  • 1 cup Italian seasoned panko bread crumbs (make sure you used seasoned, otherwise you’ll need to add other flavoring to these)
  • 1 cup shredded cheddar cheese
  • 2 eggs

Directions:

1. To prepare the cauliflower, first boil florets until soft. Then either finely chop with a knife, or pulse a few times in a food processor until it resembles large course crumbs, like photo above.

2. Add the 3 cups of chopped cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix with a large spoon until everything is combined.

3. Preheat oven to 400F. While oven is preheating, shape cauliflower mixture to form small cylinders, the size of tater tots (about 1 inch long). Make sure to first press the mixture together firmly between your palms before shaping, so that the ingredients hold together. Place on a baking sheet lined with parchment paper.

4. Bake for about 15 minutes. Bottom of tots should be brown. Flip tots over and bake for another 10 minutes. If your tots are larger, you may need to bake longer so that they are crispy. Serve with ketchup or other dipping sauce.

Cauliflower Tots - Photo Credit: kirbiecravings
Cauliflower Tots – Photo Credit: kirbiecravings