Health & Diet: Vegetarian

Sweet & Savory Skillet Stir-Fry

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Photo Credit: Mette Nielsen PrintSweet & Savory Skillet Stir-FryAuthor Beth DooleyYield 4 Ingredients1 Tablespoon vegetable oil1 bunch green onions, trimmed and chopped1 small green bell pepper, seeded and cut into strips1 sweet potato, cut into thin strips1 large beet, cut into thin strips6 to 8 ounces tofu or tempeh, cut into thin strips1 Tablespoon rice … Continued

Cacio e Pepe Pasta

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  PrintCacio e Pepe PastaYield 2 IngredientsKosher salt6 oz. long pasta noodles (bucatini or spaghetti work great)3 Tablespoons unsalted butter1 teaspoon freshly cracked black pepper¾ cup finely grated Grana Padano or Parmesan cheese⅓ cup finely grated Pecorino Romano cheeseInstructionsBoil three quarts of water in a five-quart pot then add pasta and season with salt. Cook … Continued

Winter Citrus Salad

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  PrintWinter Citrus SaladYield 1-2 Embrace the warming weather by utilizing in-season citrus to create this fresh, bright flavor bouquet. Packed with natural energy, vitamin C, and fiber, it’s perfect for brightening a meal, a mood, or a Monday. Ingredients4 Tablespoons extra-virgin olive oil, dividedKosher salt and freshly ground black pepper2 Tablespoons sherry vinegar1 Tablespoon … Continued

Roasted Root Vegetable Soup

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  PrintRoasted Root Vegetable Soup This healthy blended soup takes advantage of quick grab-and-go root vegetables and simple cooking methods–just roast, combine, simmer and then blend for a polished meal packed full of nutrients. It is delicious warm at the table with toppings or on-the-go in a sippable thermos or insulated bottle. We are huge fans of treating it … Continued

Carrot-Ginger Soup

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Photo credit: Mette Nielsen PrintCarrot-Ginger SoupAuthor Beth DooleyYield 4   Use fresh carrots for this soup, it makes an enormous difference to flavor. Ingredients1 cup chopped onion2 Tablespoons peeled and chopped fresh ginger2 cloves garlic1½ pounds carrots, chopped 2 Tablespoons tomato paste1 Tablespoon orange zest3 cups vegetable or chicken stock¼ cup fresh orange juice, to tasteSalt … Continued

Butternut Squash Chickpea Curry with Quinoa

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  PrintButternut Squash Chickpea Curry with QuinoaYield 2-4 This delicious recipe utilizes fall flavors and locally-grown, in-season squash, healthy chickpeas and warming curry for a crave-worthy, easy dinner. Ingredients2 Tablespoon olive oil1 medium onion, chopped1 green bell pepper, chopped2 cloves garlic, minced1 Tablespoon curry powderSalt & freshly ground pepper2 cups vegetable broth15 oz. can diced … Continued

Roasted Roots with Maple Mustard Glaze

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PrintRoasted Root Veggies with Maple Mustard GlazeAuthor Beth DooleyYield 4 Ingredients½ pound rutabagas, cut into ½ inch pieces1 small kohlrabi, trimmed and cut into ½ inch pieces2 large parsnips, trimmed and cut into ½ inch pieces½ pound celery root, peeled and cut into ½ inch pieces2 Tablespoons sunflower or vegetable oil2 Tablespoons maple syrup2 Tablespoons apple … Continued

Dark Chocolate Almond Butter Coconut Date Rolls

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PrintDark Chocolate Almond Butter Coconut Date Rolls Ingredients16 Medjool dates8 teaspoon almond butter1 cup dark chocolate chips1 Tablespoon coconut oil1¼ cup finely shredded unsweetened coconut flakesInstructionsMelt dark chocolate and coconut oil in a small bowl either on the stovetop or microwave. Set aside.Pit the dates and smear ½ teaspoon of almond butter in the center … Continued

Fried Plantains

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PrintFried PlantainsYield 6-8 Plantains are a variety of banana that’s perfect for cooking. Fried and served with a dollop of chunky, spicy chutney or chimichurri they’re a crowd-pleasing summer snack. Ingredients¼ cup avocado oil2 Tablespoons vegan butter spread2 plantains, sliced diagonallySalsa, chimichurri, or spicy chutneyInstructionsAdd the oil and vegan butter to a pan on medium … Continued