Tag: vegetarian

‘Way Better than a Can’ Black Beans

This recipe was originally posted on Beth’s Journey as “Black Beans that will Change your Life“.  While I can’t say that these beans changed my life, they did taste far better than any black bean from a can.  Simmered on the stovetop with onions, garlic, and cilantro and seasoned with salt, you end up with tender black beans in a flavorful sauce.  Yes, you do need to let the beans soak overnight, and yes, they do sit on the stove for about 2 hours the next day.  However, there’s very little ‘active’ time required in this recipe and the yield is large, so you can make these beans once and enjoy them for many meals.

I froze part of this batch right away, and think they are going to be perfect for enchiladas, or perhaps a plateful of nachos.  They might even make a good base for a dip.  But for my first meal using the beans, I settled for an open faced black bean quesadilla.  It was simple but delicious, and worth the wait for the beans.

 

 

‘Way Better than a Can’ Black Beans

1 lb. dry black beans
1 T canola oil
2 large onions, peeled and diced
2 t minced garlic, divided
1/4 c. chopped cilantro
1 1/2 t salt

Rinse beans, searching for any debris. (I found a rock in the bag!)  Place beans in a large bowl or pan and cover with several cups of water.  Allow to sit overnight.  In the morning, rinse the beans again.

Heat the oil in a large pot on the stove.  Add the onions, and cook for 5-10 minutes until the onions are soft and just starting to brown.  Add 1 t of minced garlic, and stir well for 2 minutes.  Add the beans, and enough water to cover the beans by one inch.  Cover the pot, and simmer on low heat for 1 hour.

Add the remaining teaspoon of minced garlic, cilantro, and salt.  Cover the pot, and simmer on low heat for another hour.  If the beans are tender, remove the cover and cook for an additional 10-15 minutes to slightly thicken the sauce.

– Lightly adapted from Beth’s Journey

Roasted Cauliflower and Tahini Dip

I’ve been meaning to make this Roasted Cauliflower and Tahini Dip for weeks, but every time I bought cauliflower I ended up making something else.  Finally over New Year’s weekend, I had a fresh head of cauliflower and some time on my hands.  You begin by roasting the cauliflower with oil, loads of fresh ginger, and coriander.  Then you put it in the food processor with lemon juice and tahini, and season it with salt and pepper.  The end result is a fantastic dip that you’ll want to keep scooping up!

Molly from Cheap Beets noted that she kicked up the ginger, and I used over 2 tablespoons.  That’s what really makes this dip great.  The only thing I would change is to use less oil in roasting the cauliflower, simply because I don’t think it’s needed and the tahini adds plenty of fat later in the recipe.  The next time you have a head of cauliflower on your hands, consider this as a fun start to your meal.

 

Crockpot Tomato Sauce

Anyone who makes homemade tomato sauce knows that it takes time.  The flavor needs to develop and the sauce needs to thicken.  But there’s nothing better than a spoonful of freshly made tomato sauce when it’s done.

In this tomato sauce recipe, the crockpot minds the sauce and you get the same rich tomato flavor.  If your crockpot tends to allow steam to escape, make sure to add at least half a cup of water to the recipe.  In the end, you’ll still have a thick and chunky sauce that’s perfect for pasta, pizza, or a slice of Italian bread.  I think this is my new go-to recipe for tomato sauce!

 

Roasted Root Vegetable Megamix

In addition to the Brussels sprouts, Jamie Oliver inspired the roasted root vegetable megamix that we enjoyed on Christmas Day.  I figured it would be easy to get local (Connecticut) root vegetables to use in the recipe.  Our first stop was the Billings Forge Farmer’s Market in Hartford, where we were able to purchase a nice bunch of carrots.  One of the vendors also offered beet greens, but unfortunately did not have beets or turnip available.  Our next stop was the Wethersfield Winter Farmer’s Market, which did not really have any produce for sale.  We did buy some fresh lemon thyme though, and incorporated the herb into the recipe.  After stopping at two different grocery stores, we had turnips, beets, and parsnips and were ready to roll.

 

 

First, we parboiled the parsnips, carrots, and turnips for about 7-8 minutes in a large pot.  We parboiled the beets for close to 30 minutes in a separate pan.  Then, each vegetable was mixed with the ingredients listed below, and placed in a homemade foil compartment.

Carrots: olive oil, salt, pepper, juice of 1/2 orange, dried rosemary
Parnsnips: olive oil, salt, pepper, splash of white vinegar, fresh lemon thyme
Beets: olive oil, salt, pepper, splash balsamic vinegar, dried oregano
Turnips: olive oil, salt, pepper, splash red vinegar, dried crushed bay leaves

 

Finally, we roasted the vegetables at 375F for about 45 minutes and mixed them together to serve.

 

The real benefit to this method is that each vegetable tastes unique, but complements the other vegetables.  The beets were my favorite, with a nice flavor from the balsamic vinegar and oregano.  My second favorite though were the parsnips which were roasted with the lemon thyme.  While this recipe was a little labor intensive, it was fun to experiment .  Root vegetables are going to be in season for a while, so there’s plenty of time to try some combinations and see what you like best!

Crockpot Pumpkin Spinach Ziti Casserole

It’s finals week(s) and I’ve been living on popcorn, clementines, peanut butter, and coffee.  But on Sunday, I decided to let my crockpot make my dinner for me.  I’ve been toying with the idea of making a lasagna in the crockpot, and that’s how I stumbled across this recipe for Pumpkin White Bean Lasagna.  But since you need to break the lasagna noodles anyway to fit them in the slow cooker, I decided to modify the recipe to use whole wheat ziti.  And of course, I snuck in one more vegetable and some Parmesan cheese while I was at it!  As you can see from the list of ingredients, this is pretty much a pantry meal with no special purchases required.  It took all of 20 minutes to assemble in the crockpot, and then I went on with my day.

When I came home, I was pleasantly surprised that the pasta had cooked fairly well.  This meal is soft, warm, and comforting.  It lacked a little bit of flavor though, so next time I would add more seasoning to the ricotta mixture.  In the meantime, I added a bit more sauce and some Parmesan cheese and it was a great dinner, with plenty leftover for lunches for the week.  Now, I have no excuses left and must go study!

 

 

 

Crockpot Pumpkin Spinach Ziti Casserole

1 (15 oz.) can pumpkin
1 (16 oz.) container fat free ricotta
1/4 c. freshly grated Parmesan cheese
1 (28 oz) can + 1 (15 oz.) can tomato sauce
1 (16 oz.) bag frozen spinach
4 heaping cups whole wheat ziti (buy a 12 oz. box)
1 (15 oz.) can white beans, rinsed and drained

In a small bowl, mix pumpkin, ricotta, and Parmesan, and season with salt and pepper.  In a larger bowl, mix tomato sauce and frozen spinach.

Coat the inside of your crockpot with cooking spray.  Place a heaping 1/2 c. of sauce on the bottom of the pot.  Add a heaping cup of dry pasta.  Add 1/3 of the cheese mixture, followed by 1/3 of the beans, and 1/4 of the remaining sauce.  Repeat layers of pasta, cheese, beans, and sauce 2 more times.  Add a final layer of pasta, and spread the remaining sauce on top.  Cook on low for 8 hours.

-Adapted from GeekyPoet

 

Egg and Eggplant Sandwich

Last week, I finally got a chance to eat at Clover, which has a restaurant in Harvard Square and food trucks around the city.  Their menu is as permanent as a whiteboard, but I liked all of the unique vegetarian options.  I decided to try the Egg and Eggplant Sandwich: hummus, fried eggplant, sliced hard boiled egg, and cucumber and tomato salad all stuffed into a warm pita and topped with tahini sauce.  It tasted great, although it was quite messy.  I could have never eaten this while strolling down a city street, but with the help of a fork I really enjoyed it!  Yes, it’s an unusual combination of flavors and textures, but it works.

I immediately thought 2 things.  First, when can I get back to Clover to try their signature falafel?  Second, how can I make this Egg and Eggplant Sandwich at home?  A little Internet research revealed this the sandwich is known as ‘Sabich’, and served in many places in Israel.  It originated with the Iraqi Jews as a meal which could be easily prepared on the Sabbath.  I found this recipe which seems fairly authentic, although I simplified a few things when I made it for myself.

 

For both photo purposes and easier eating, I made the sandwich open face, but you could easily stuff the mixture into the pita.  This wasn’t quite as good as Clover’s, but it was still a good lunch.  I think something is missing – perhaps some fresh herbs (the original recipe calls for parsley) or maybe just some salt and pepper.  And of course, the recipe is more appropriate for late summer when eggplant is locally abundant.  But I am not sure I can wait that long to try this again!

 

Egg and Eggplant Sandwich

1 large eggplant, thinly sliced
Canola oil
1 cucumber, diced
1 pint cherry tomatoes, diced
1/4 c. + splash lemon juice, divided
Salt and Pepper
1/4 c. tahini
4 hard boiled eggs, sliced
1/2 c. hummus

1. Fry eggplant slices in oil, and drain on paper towels.
2. While eggplant is cooking, toss cucumbers and tomatoes with a splash of lemon juice, and season with salt and pepper.  Set aside.
3. In a small bowl, mix tahini with 1/4 lemon juice.  Add more lemon juice until the sauce is thin.
4. Place each pita on a plate.  Spread 2 T of hummus on each pita.  Top with eggplant slices, sliced egg, and cucumber and tomato salad.  Drizzle with tahini sauce.

-Adapted from Herbivoracious

 

Crockpot Potato Vegetable Casserole

I declared this past Saturday a “No-Homework” day.  My house was a mess, the laundry was piled high, my refrigerator was empty, and I needed a break.  To celebrate the occasion, I told my friend Tara to come over for dinner.  OK, it was a little ambitious to think I could completely clean and organize my house in one day and get dinner on the table for us.  I am lucky to have friends who aren’t very fussy, and will pretty much try anything.

I decided to use my crockpot to make this Layered Vegetable Casserole.  No, this is not a typical Saturday night dinner, but it is a pretty decent meal and reminded me a little of potato skins.  I used mostly frozen vegetables here, but I see this as a dish that could be changed from season to season based on what’s available.  And of course, if you have homemade tomato sauce in the freezer, that would make it even better.  Next time I would use a little more sauce which I think would help the vegetables cook more easily.  There are a few more versions of this recipe floating in my head, but in the meantime enjoy!

 

 

Crockpot Potato Vegetable Casserole

1 (15 oz.) can tomato sauce
2 carrots, peeled and diced
1/2 c. corn
1/2 c. peas
1 T Italian seasoning
1/4 t black pepper
3 large potatoes, scrubbed and thinly sliced
1 (16 oz.) bag frozen broccoli
1 1/2 c. reduced fat shredded cheddar

In a bowl, mix tomato sauce, carrots, corn, peas, and spices.  Spray the inside of your crockpot with cooking spray.  Layer 1/3 of the potato slices in the bottom.  Add 1/3 of the broccoli, followed by 1/3 of the vegetable sauce.  Sprinkle with 1/3 of the cheese.  Repeat layers (potatoes, broccoli, sauce, and cheese) 2 more times.  Cover and cook on high for 4 hours, or until potatoes are soft.  Serve garnished with freshly grated Parmesan cheese.

-Adapted from Happy Healthy Mama

Taco Bowls

Do you need a really easy crockpot chicken recipe?  Then check out these Taco Chicken Bowls from Budget Bytes, one of my new favorite recipe blogs.  It looks like a great meal, whether you’re cooking for a family or just yourself and the freezer.

Do you need a really easy vegetarian crockpot recipe that uses only the ingredients which you have on hand?  Then check out my version below!  You don’t need to use your crockpot for this one, I am sure a pan on the stovetop would work.  But it is a lot easier to just turn the crockpot on High and forget about it until it’s dinnertime.  This dish may not be particularly unique, but it was a hot balanced meal that hit the spot.  And even better, it makes a great lunch for the next day!

 

 

Crockpot Taco Bowl

1 (15 oz.) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with juice
1 (8 oz) package frozen corn
1 T chili powder
2 t cumin
1 t minced garlic
1/2 c. water
Brown Rice
Shredded Cheddar
Sour Cream

Place beans, tomatoes, corn, spices, garlic, and water in the crockpot and stir.  Cook on high for 3 hours.  Serve mixture on a bed of brown rice, topped with shredded cheddar and sour cream.

-Inspired by Budget Bytes

 

Crockpot White Bean Pumpkin Chili

My cooking club theme this month was “Soup’s On!” and we all made soup, stew, or chili.  I brought this White Bean Pumpkin Chili, and we also enjoyed Broccoli Cheddar Soup, Butternut Squash Apple Soup, Beef Stew, and Blueberry Soup served over vanilla ice cream for dessert.  Many spoons were used and a good time was had by all.

I saw this Crockpot Turkey White Bean Pumpkin Chili on Skinny Taste, and wanted to make a vegetarian version.  I also swapped a jalapeno pepper for the canned chilis.  The chili came out great, and the beans were nice and soft and made the chili thick.  The recipe is easy, and remember that the crockpot can cook while you sleep!

 

 

Crockpot White Bean Pumpkin Chili

1 T canola oil
1 large onion, diced
2 t minced garlic
1 jalapeno, deseeded and diced
1 T cumin
2 (15 oz.) cans white beans, rinsed and drained
1 (15 oz.) can pumpkin
3 c. vegetable broth
1 T chili powder

Heat oil in a large frying pan, and saute onion, garlic, and pepper for 10-15 minutes, until lightly browned.  Stir in cumin.  Place mixture in a crockpot, and add beans, pumpkin, broth, and chili powder.  Cook on low for 8 hours.

-Adapted from Skinny Taste