Tag: vegetarian dinner

Vegetarian Korma

korma

Vegetarian Korma

I made this meal for $10 (I had a few things on hand) and in under 30 minutes, it doesn’t get better than that!

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

2 tsp minced garlic

2-3 yukon gold potatoes cubed

3 carrots roughly chopped

1 C sliced mushrooms

1 C frozen peas

1 8 oz can of tomato sauce

1 jalapeno (optional)

1 tsp ginger powder

1 tbsp yellow curry powder

1 green bell pepper chopped

1 Tbsp peanut butter

1 C non fat greek yogurt

Sea salt

Cilantro or parsley

Method:

In a large skillet heat the oil over medium

Add the onion, garlic and ginger and cook until onions are soft about 5 minutes

Taste and season with sea salt if wanted

Add potatoes, carrots, jalapeño, peas (frozen), mushrooms, tomato sauce and peanut butter

Cook until potatoes and carrots are tender about 10-15 minutes

Stir in yogurt and bell pepper

Cook for 5 additional minutes

Garnish with cilantro or parsley

Serve on rice ( I used couscous)

Enjoy!!

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Lemon-Leek & Potato Croquettes

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What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes

Enjoy!!

Brussel sprout quinoa salad

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What you’ll need:

1 Tbsp extra virgin olive oil

1 bunch of brussel sprouts with the stems cut off and halved

1 head of broccoli cut into bite size pieces

1 cup of quinoa cooked

1/4 C dried cranberries

10 yellow tomatoes halved

Sea salt

Black pepper

1 lemon

1 Tsp honey

What you’ll do:

Cook the quinoa according to the directions

Place in a bowl

Heat olive oil over medium in a medium skillet

Add brussel sprouts and juice from 1 lemon and the rhine(remove before serving)

Add sea salt and pepper to taste

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Cook for about 5 minutes and add broccoli

Cook for another 2-3 minutes

Add to bile with quinoa

Add cherry tomatoes

Add dried cranberries

Add honey

Mix thoroughly

Enjoy!!!

Whole Wheat Pasta Salad

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What you’ll need:

1 package of whole wheat penne pasta
1/4 C shredded Parmesan cheese
1/2 bottle of low fat Greek salad dressing (or Italian)

1/2 package of cherry tomatoes halved
1 cucumber peeled and chopped
1 can of black beans drained and rinsed

Sea salt
Black pepper
Onion powder
Red pepper flakes (optional)

What you’ll do:
Cook pasta according to directions
Strain pasta and rinse with cold water until cool

Add salad dressing and cheese
Mix thoroughly
Add tomatoes and cucumbers
Mix well
Add beans and stir well

Season to taste with sea salt, black pepper, onion powder and red pepper flakes (dried)

Enjoy!!!

Cabbage Stir Fry

Cabbage Stir Fry

What you’ll need:

1/2 head of cabbage chopped
5 carrots chopped (one small bag of shredded carrots would also work)
1 large yellow onion
5 red potatoes chopped ( I like the skins left on but you can peel first if you prefer)
Olive oil (enough to coat the bottom of the pan you are using 3-4 TBSP)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TBPS turmeric
1 TSP cayenne pepper (you can leave this out)
Fresh cilantro (a few sprigs to use for garnish at the end)
1/2 lime

What you do:

Heat oil in skillet over medium

Add chopped onion and carrots and cook until tender about 5 minutes

Add all spices and cabbage

Let cook until cabbage is soft about 5 minutes

Add potatoes, reduce heat and cook over low heat until potatoes are soft about 15-20 minutes

After you dish this up on a plate or in a bowl squeeze lime juice over mixture and add cilantro

Enjoy!!!

Veggie Enchiladas

Veggie Enchiladas

What you need:

1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)

1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas

What you’ll do:

Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper

Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies

Bake for about 10-15 minutes stirring halfway through

Remove veggies from oven and stir in rinsed pinto beans

Coat the bottom of a large glass baking dish with the green sauce

Fill each flour tortilla with green sauce and veggie mixture

Roll each tortilla tightly and place seam side down in the baking dish

Continue this until baking dish is full

Pour the remaining sauce on top of the enchiladas

Bake until heated through, about 20 minutes

Optional:
Add fresh salsa (see previous blog post)

Enjoy!!!

Squash and Tomato Bake

Squash and Tomato Bake

What you need:
1 Cup of breadcrumbs (italian or add italian seasoning)
3 TBLS butter (melted)
1/2 Half bunch Italian parsley
1/2 Cup parmesan cheese (shredded)
2 Garlic cloves (minced)
1 Package of cherry or grape tomatoes
1 Yellow squash
1 Yellow onion
1 TBLS olive oil
1 TSP coriander
1 TSP turmeric

What you’ll do:
Preheat oven to 400 degrees
Spray olive oil in a small glass baking dish
In a large skillet heat olive oil over medium high heat
Add onion and garlic and cook for about 5 minutes
Add yellow squash and cook for another 5 minutes
Add turmeric and coriander
Add cherry tomatoes and heat thoroughly

Combine melted butter, parsley and breadcrumbs

Pour squash mixture into baking dish
Sprinkle parmesan cheese on top of mixture
Add breadcrumb mixture

Bake for 30 minutes until breadcrumbs are golden brown

Enjoy!!