Vegetarian

Sweet Potato & Turnip Mash with Sage Butter

This is a wonderful side dish recipe that’s full of antioxidants!  To make this recipe dairy free, substitute Earth Balance Buttery Sticks for the butter.

  • 1 pound sweet potatoes, peeled and diced
  • 8 ounces turnips (about 2 medium), peeled and diced
  • 3 large cloves garlic
  • 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
  • 2 tablespoons butter
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon coarsely cracked pepper

Read the complete recipe and directions at eatingwell.com

Faro with Pistachios and Herbs

This Is a wonderful, unique side dish!  Faro is a grain that is in the refrigerated section of the store.

  • 2 cups farro 
  • 4 cups water
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces salted shelled pistachios, (about 1 cup), toasted and chopped  
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/2 cup chopped fresh parsley

Read the complete recipe and directions at eatingwell.com

Split Pea Soup with Herbes de Provence

This is one of my very favorite soups! Since split peas require no soaking, they are perfect for last-minute soups.

splitpea

1 Tbs safflower or canola oil

1 Tbs finely minced garlic

2 cups coarsely chopped onions

1 tsp each dried basil, oregano and rosemary leaves

1 tsp whole fennel seeds

1 large bay leaf

2 large carrots, halved lengthwise and cut into 1/4-inch slices

2 large celery ribs, diced

6 cups boiling water or vegetable broth

2 cups dried green split peas, picked over and rinsed

1/4 cup inced fresh parsley

Salt to taste


Read the complete recipe and directions at truestarhealth.com.

Corn Tomato Salad with Cumin-Lime Dressing

This is a fantastic end of summer salad!

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3 ears of corn, shucked
Extra virgin olive oil 
sea salt and freshly ground black pepper
pumpkin seeds, for garnish
3-4 medium tomatoes (heirloom if available), roughly chopped
1/2 small red onion, thinly sliced, rinsed under cold water (helps to remove the bite), drained, patted dry
handful of basil leaves, roughly chopped

 

Cumin-lime dressing (recipe to follow)


Read the complete recipe and directions at Wild Greens and Sardines.

Cajun Gumbo with Faro, Black-Eyed Peas & Kale

gumbo

1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced 
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup faro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional
 


Read the complete recipe and directions at Leafy Greens and Me.

Creamy Quinoa Corn Chowder with Baby Spinach

This soup is healthy, fresh, and delicious!

cornsoup
  • 3/4 cup white quinoa, rinsed
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 small jalapeno pepper, seeded and finely diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 sweet potato, diced
  • 1 cup fresh or frozen corn kernels (3-5 cobs if you’re using fresh, reserve the cobs for the stock)
  • 1 handful of chopped cilantro
  • 8 oz baby spinach
  • salt and/or pepper for taste
  • extra cilantro, paprika, extra virgin olive oil and fresh pepper for garnish/serving

Read the complete recipe and directions at What's Cooking ~ Fine dining my way.

Southwestern Stuffed Spaghetti Squash

squash

1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese (use Daiya shreds for a dairy free version)


Read the complete recipe and directions at Bev Cooks.

Buddah Bowl

This makes a wonderful light lunch or dinner, and is a great way to clear out leftover veggies in the fridge.

buddahbowl
  • 2 cups dry quinoa
  • veggies and greens of choice- I used broccoli, arugula, shredded carrots, diced yellow squash, red onion, and frozen peas
  • 2 cloves garlic
  • sea salt & pepper
  • 2 Tbs flax seeds
  • 2 Tbs nutritional yeast

Read the complete recipe and directions at lindawagner.net

Zucchini and Tomato "Pasta"

This is a delicious and low calorie raw food recipe!

veggiepasta

Ingredients:

 

8 ounces cherry tomatoes, cut in half

1 clove garlic, thinly sliced

¼ cup toasted pistachios

2 tablespoons torn fresh basil, plus extra leaves for garnish

2 tablespoons extra-virgin olive oil

1 teaspoon good quality balsamic vinegar

1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

kosher salt


Read the complete recipe and directions at blissfulbblog.com

Quinoa Salad

This salad is easy and delicious.  I also love it since it features quinoa, which is a high protein, fast cooking grain.

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Ingredients

1 cup quinoa, uncooked

2 zucchini, quartered

3 bell peppers (red, yellow, orange), bite size

1 cup cherry tomatoes, halved

1/2 cup  (3.8 oz.) black (or green) olives, sliced

4 Tbsp olive oil

1 tsp garlic powder

salt + pepper


For complete directions, go to the with Style and Grace blog.