Vegetable Dishes

Vegetable Dishes

Tuesday, 01 November 2016 20:45

Maple Dijon Roasted Carrots

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Prep time: 10 mins   Cook time: 35 mins   Total time: 45 mins

Serves: 5-6
Ingredients:
2 pounds multi-colored carrots, rinsed, trimmed and peeled
¼ cup maple syrup
¼ cup dijonnaise
2 tablespoons olive oil
pinch of himalayan sea salt

Thursday, 06 October 2016 21:13

Mashed Cauliflower

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Serves: 6

Ingredients:

• 2 heads cauliflower, washed and cut into large pieces
• 2 tablespoons olive oil or butter
• ½ teaspoon celtic sea salt

Instructions:

1 Steam the cauliflower pieces until very tender
2 Puree cauliflower in a food processor, add in olive oil and salt
3 Reheat in a casserole dish in the oven at 350°
for 20 minutes & serve

Recipe from: www.elanaspantry.com

Thursday, 08 September 2016 22:03

Roasted Cauliflower Carrots, And Zucchini

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Ingredients:
1 head cauliflower
1 medium zucchini
6 carrots
2 tablespoons olive oil
½ teaspoon celtic sea salt
½ teaspoon pepper
5 sprigs fresh rosemary

Instructions:
Chop cauliflower into florets
Chop zucchini into ½-inch slices
Chop the carrots on the diagonal into ½ inch slices
Place vegetables in a large bowl
Toss with oil, salt and pepper
Transfer vegetables to a large baking sheet
Roast at 350° for 30 minutes
Remove from oven and stir vegetables on baking sheets
Scatter rosemary sprigs over vegetables
Bake for 10 additional minutes
Serve

Recipe from: www.elanaspantry.com

Thursday, 04 August 2016 19:16

Cucumber Salad with Tahini Dressing

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Prep time: 20 minutes    Yield: Serves 4-6 as a side dish.
Any variety of cucumber can be used in this salad. You'll want to peel the varieties with thicker peels. Thin-peel varieties can usually be left peel-on.

Ingredients:
1 1/2 pounds cucumbers, preferably thin-skinned such as persian cucumbers
1 Tbsp salt
3 Tbsp sesame tahini
1 Tbsp lemon juice
2 Tbsp warm water (or more depending on how thick your tahini is)
1/2 clove garlic, minced (about 1/2 teaspoon)
Zest of a lemon

Tuesday, 02 August 2016 21:09

Flourless Vegetarian Quiche

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Ingredients:

1 cup grated raw, organic, peeled potato
1 tbsp. extra virgin olive oil
2 tbsp. butter
1 medium size organic, yellow onion, thinly sliced
1 organic orange or red pepper, thinly sliced
6 medium size button mushrooms, thinly sliced
½ jalapeno pepper, thinly sliced (optional)
1 small bunch asparagus spears (8 oz.) cut to 2 inch pieces

Tuesday, 21 June 2016 22:51

Grilled Garlic-Ginger Bok Choy

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Ingredients:
1 (medium to large) bunch bok choy
2 teaspoons olive oil, 1 teaspoon minced garlic, 1 teaspoon agave
1 tablespoon peeled grated fresh ginger, Sea salt to taste

Ingredients:

1 bunch broccoli or broccolini
1 lemon, zested and halved
2 Tbsp oil
¼ cup butter or margarine
1 clove garlic, minced

Thursday, 05 May 2016 21:53

Easy Sauted Spinach

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Easy Sauted Spinach
Prep time: 5 minutes    Cook time: 5 minutes     Yield: Serves 4

Ingredients:
2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste

Method:
1 Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
2 Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

3 Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

4 After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

                                                                                                                     Recipe from: www.simplyrecipes.com

Thursday, 05 May 2016 20:36

Cucumber Spring Rolls

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Cucumber Spring Rolls

Ingredients:

• 2 organic cucumbers (for strips)
• 2 organic carrots peel and slice into matchsticks
• 1 organic orange pepper, sliced into matchsticks
• 2 organic green onions sliced into matchsticks
• 1 organic cucumber sliced into matchsticks
• 1 small bunch organic cilantro

For Dipping Sause:

• ¼ cup organic gluten-free apple cider vinegar
• 2 tbsp. organic, gluten-free low sodium tamari sauce
• 1 tbsp. water
• 1 tsp. organic sesame oil or extra virgin olive oil
• 2 tsp. pure maple syrup
• 1 tsp. organic sesame seeds
• ½ tsp. organic crushed red pepper flakes (optional if serving to kids)
• 1 tbsp. chopped organic green onions

Instructions:

• 1. 
Chop the ends of the cucumber and thinly slice the cucumber lengthwise into strips with a mandoline slicer
• 2. 
Lay cucumber strip flat and add a few matchsticks of veggies including two pieces of cilantro
• 3. 
Roll up and secure with a toothpick. Chill until ready to use.
• 4. 
For the dipping sauce, mix all the ingredients together and rest for 15 minutes, to blend flavours

                                                                                        Recipe from: www.onlyglutenfreerecipes.com

Thursday, 05 May 2016 20:13

Asparagus with Lime & Mint

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Asparagus with Lime and Mint

Prep time: 5 minutes
Cook time: 10 minutes
Yield: Serves 4.

Ingredients:
1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
Kosher salt
Fresh ground pepper
1-2 fresh limes (yielding a total of 1 1/2 Tablespoons of juice)
1 teaspoon of fresh mint, chopped or cut in a chiffonade*

*To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.

Method:
1 Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.
2 Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

                                                                                                                                                                                                                                Read more: http://www.simplyrecipes.com

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