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This Week’s Top Recipes
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Category Archives: Vegetarian
Lentil Tacos
Lentil Tacos are both a great meatless option and cheap dinner. Taco nights are nothing fancy in our house. I don’t go out and buy specialty shredded lettuce or salsa we use what we have, which means I usually chop up some spring mix and either have chopped tomatoes or pico de gallo (if I have everything to make it). We always have Greek yogurt in place of sour cream and the guacamole this time was just a bonus. When taco shells are on sale I usually buy them and plan tacos into our menu in the next few weeks.
I thought lentils made a surprisingly good taco filling. And leftovers were made into a tostada. I broke tacos shells in half so they laid flat and piled on the toppings. Whether you make these for Meatless Monday or just a penny pinching night. I don’t think you will even miss the meat.
Lentil Tacos
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 small onion, diced
- 1 garlic clove, minced,
- 1 teaspoon olive oil
- 1 cup dried lentils
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 2 ½ cups chicken or vegetable stock (I used vegetable to make this vegetarian)
- taco shells
- taco toppings: lettuce, tomato, cheese, Greek yogurt
Instructions
- In a large skillet saute onion and garlic in oil until tender, about 5 minutes. Add lentils, chili powder, cumin, oregano, and salt. Cook for 1 minute. Add broth and bring to a boil. Reduce heat, cover and simmer 25-30 minutes.
- Lightly mash lentils and spoon into taco shells.
Adapted from Taste of Home
Artichoke and Goat Cheese Flatbread
I love crispy flatbreads. They are one of my favorite things to order out at restaurants. Usually I use naan, but was excited to see that Flatout had come out with a new product, flatbreads. They are thicker than a tortilla, but thinner than the naan I usually use, resulting in a very crispy, cracker like crust when cooked.
This past week they were on sale buy one, get one free at Publix. I hope you picked them up. I snagged the last two when I was there last Friday. Both were spicy Italian, but we can handle the heat.
I perused a few of my favorite flatbread offering restaurants for suggestions and ideas and landed on the Artichoke and Goat Cheese flatbread from Seasons 52. I don’t know that I have had it there, but the flavors sounded like something I would enjoy.
This was a great end of the week meal with a glass of wine. I cooked the flatbreads on the grill and we enjoyed dinner on the patio.
Artichoke and Goat Cheese Flatbread
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 medium white onion, sliced
- 3-4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 Flatout flatbreads
- ½ cup shredded mozzarella cheese
- 1 roasted red pepper, chopped
- ½ can quartered artichoke hearts, drained and chopped
- 4 oz goat cheese
Instructions
- Start caramelizing the onions early so they are not rushed. Over medium low heat begin them with 1 tablespoon of olive oil. Stir every 10-15 minutes to ensure even cooking. Once they begin to brown and caramelize, after about 45-60 minutes. Add balsamic vinegar, let it absord, and set aside.
- Drizzle remaining 2-3 tablespoons of olive oil over flatbreads. Top each with a thin layer of mozzarella cheese, the balsamic onions, roasted red peppers, artichoke, and finish off with goat cheese.
- Preheat grill to medium low heat. Grill each flatbread for 5-7 minutes, careful not to burn. They could also be baked for about 10 minutes on 350 degrees.
Southwestern Twice Baked Sweet Potatoes
I love sweet potatoes, I’m not a huge fan of the sweet potato casserole that is oh so popular around the holidays, but a baked sweet potato with a little butter and brown sugar is one of my favorite things.
These Southwestern Twice Baked Sweet Potatoes were born during our Meatless March. Sweet potatoes were on sale for Easter and I just knew I had to make a hearty main course out of them. Can you tell I really like the combo of sweet potatoes and black beans? Like these tacos or these burritos…
To add a little spice I used chipotle in adobo. These canned peppers are always in the pantry. Perfect to add heat any time you need a little kick.
With a side of steamed veggies these were plenty filling as a meatless meal, but they could also be served along side a small amount of lean protein such as grilled chicken or pork for those that can’t go without meat.
Southwestern Twice Baked Sweet Potatoes
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 2 sweet potatoes
- 2 oz cream cheese
- 1 cup black beans, rinsed and drained
- 2 chipotle peppers in adobo, chopped
- ¼ cup cilantro, chopped
- ½ cup shredded cheese
Instructions
- Wash the sweet potatoes and puncture with a few holes. Microwave wrapped in a paper towel for 5 minutes. Finish baking in oven (or toaster oven) at 350 degrees for 10-20 minutes.
- Cut the potatoes in half and scoop the insides out into a bowl. Leave a small rim of potato around the edge to hold the shape. Mash potato with cream cheese. Stir in black beans, chipotle, and cilantro. Scoop the filling back into the potato halves and top each with 2 tablespoons of shredded cheese.
- Bake in oven about 5-7 minutes until cheese melts.
Black Bean and Quinoa Burgers
Does this feel like the longest week ever or is it just me? On Tuesday I was already thinking it was Thursday. Finally it is Friday.
I have been in organization mode around the house, cleaning out closets and working on small little projects that I never got around to completing. With the weekend here I am going to try roping my husband into helping with a few of the bigger projects I have going on.
I’m bringing you this recipe just in time, April 22, next Monday, kicks off US VegWeek. You can take the pledge, here, to go vegetarian or vegan for the week and they will mail you a whole starter kit with coupons. I just received my Wednesday, there are quite a few high value coupons for vegan products.
This “burger” was one of the last meals we had on our meatless month. They had actually been on my to make list for quite a while and I finally found the time during the month of March.
I still have 3 patties in the freezer that I am thinking up new ways to use for lunch. Maybe crumbled over a salad, kind of like a taco salad. That sounds good, next week’s lunch maybe.
These reminded me of falafel, not in taste, but in texture once baked they have a crispy exterior with soft interior. The Greek yogurt sauce you make, delicious, why didn’t I think of it? I haven’t had a lot of veggie burgers, because like I said faux meat and I are not friends, but I love that this one is make with wholesome ingredients.
The prep and ingredient list on these is long, make a large batch and freeze extra.
Black Bean and Quinoa Burgers
Prep time
Cook time
Total time
Serves: 6
Ingredients
- ½ cup uncooked quinoa
- 1 teaspoon olive oil
- ½ red onion, chopped
- 3 cloves of garlic, minced
- ½ teaspoon salt
- 1 cup cooked black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 egg
- ⅔ cup frozen corn
- ½ cup cilantro, chopped
- 1 chipotle in adobo, diced
- 2 teaspoons cumin
- ½ cup oats
- ¼ cup flour
- ½ cup greek yogurt
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Begin by cooking the quinoa, this can be done in advance of preparing the burgers. Rinse quinoa well then toast in a saucepan over medium high heat for 3-4 minutes. Add 1 cup of water and bring to a boil. Reduce heat to low, cover and cook 15 minutes until water is absorbed.
- Heat the oil in a small sauté pan over medium heat. Add onion, garlic and ¼ teaspoon of salt. Cook until onions are soft, about 5-6 minutes. Place mixture into a large bowl. Add beans and mash to combine.
- Stir in tomato paste, egg, corn ,cilantro, chipotle peppers, cumin and ¼ teaspoon salt. Add quinoa, oats and flour and mix well.
- Make 6 equal sized patties and place on a baking sheet. Cover with plastic wrap and refrigerate for 2-3 hours up to overnight.
- Preheat oven to 400 degrees, spray baking sheet with non stick cooking spray, and bake 12 minutes until golden. Carefully flip and bake an additional 10 minutes.
- For the yogurt sauce, mix together the yogurt, honey, and mustard.
Adapted from Prevention RD
Crockpot Ratatouille
During Meatless March and our journey to use less meat I have yet to turn to those faux meat products. I have used regular old tofu a few times, but the soy crumbles that are meant to taste like turkey or chicken just kind of weird me out. Instead I have been seeking out filling and hearty vegetable heavy dishes, such as this ratatouille.
Dump all the ingredients into the crockpot and let it do it’s magic. This ratatouille is packed full of my favorite healthy vegetables. I found this recipe on Better Homes and Gardens website and they suggest serving it with parmesan toast. The parmesan toast I’m sure would be a delicious addition, but frankly I was just too lazy to make it and instead sliced up a multigrain baguette.
Leave off the cheese and make this an easy vegan meal.
Crockpot Ratatouille
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 medium eggplant, peeled and cubed
- 2 medium yellow or zucchini squash, cubed
- 1 large tomato, seeded and cubed
- ½ green bell pepper, chopped
- ¼ large white onion, chopped
- 4 oz tomato sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- In the crockpot combine all ingredients except basil and parmesan cheese. Cover and cook on low for 4.5 to 5 hours.
- Before serving stir in basil and top each bowl with parmesan cheese.
