Winter Vegetable Risotto

Risotto makes a simple and healthy meal seem gourmet. I like using this and other risotto recipes when we have guests over. 

15 min prep, 30 min cook, serves 4

1 red bell pepper, diced

1 medium onion, diced

1 small butternut squash, cubed

1 tsp thyme

5 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

2 cloves garlic, minced

1 1/2 cups arborio rice

1 cup Parmesan cheese 

Preheat oven to 425. Combine the bell pepper, onion, squash, thyme, 3 tblspns olive oil, salt and pepper in a bowl and mix well. Add to a roasting pan and cook 25 minutes, stirring once or twice. Next, bring the broth and wine to a simmer in a sauce pan. Meanwhile, in a large frying pan, cook the garlic, 2 tblspns olive oil and rice over medium heat about 5 minutes, stirring frequently. Add the heated broth, slowly stirring in one cup at a time, until all has been absorbed. Mix with the roasted veggies and top with Parmesan cheese. 

Cheddar Cauliflower and Squash Soup

We are always looking for a way to get our two year old to eat his veggies. Substitute other veggies like zucchini for the squash to make a variety of vegetable soups. 

20 min prep, 40 min cook, serves 6

2 tblspn olive oil

1 large onion, chopped

4 cloves garlic, chopped

1 small butternut squash, chopped

1 head cauliflower, chopped

6 cups vegetable broth

1/4 cup cream

1/8 tsp nutmeg

2 cups shredded cheddar cheese

salt to taste

In a large pot, cook the olive oil, onions, and garlic over medium heat 10 minutes. Add the squash, cauliflower, and vegetable broth, and simmer 30 minutes, covered. Purée with an imersion blender, then add cream, nutmeg, cheese, and salt. 

Tortellini Soup with Kale

We love soups with pasta because they are often "kid friendly." However, adding the kale makes this healthy and enjoyable for adults as well. 

10 min prep, 20 min cook, serves 6

1 medium onion, minced

2 carrots, chopped

1 tblspn olive oil

2 tblspn flour

6 cups vegetable broth

9 oz package cheese tortellini

1/4 tsp garlic powder

salt to taste

1/2 cup heavy cream

1 bunch kale, chopped

In a large pot, heat the oil, onion, and carrots over medium heat. Cook for about 10 minutes until veggies are soft. Add the flour and stir well. Add the broth, tortellini, garlic powder, and salt. Bring to a boil then simmer for 5 minutes. Add the cream and kale and cook a few minutes more.  

Pizza Pinwheels

I have been searching for a good veggie pizza recipe for a while. These pinwheels have a dough that is easy to make and will have dinner on the table in about 40 minutes. 

20 min prep, 20 min cook, serves 3

1 cup self-rising flour

1/2 tsp white sugar

pinch of salt

6 oz plain Greek Yogurt

4 oz pesto

4 oz mozzerella cheese, shredded

1 zuchinni, shredded

1 cup mushrooms, chopped

1/4 cup freshly grated Parmesan 

2 cups pizza or marinara sauce

Preheat the oven to 350. In a medium bowl, mix the flour, sugar, and salt. Mix in the yogurt and stir until dough forms. Turn out the dough onto a floured surface. Roll into a rectangle. Spread the pesto onto the dough evenly. Add the cheese, zuchinni, and mushrooms. Top with the Parmesan, then carefully roll the dough into a log. Cut the log into 1 inch rolls and place on a baking sheet. Bake 20 minutes and serve with warmed sauce. 

Vegetable Enchiladas #2

Here is another great enchilada recipe with a completely different veggie filling as compared to the previous enchilada post. Serve with fresh avocado. 

20 min prep, 35 min cook, serves 6

4 tblspns olive oil

2 onions, minced

3 cloves garlic, minced

1 tsp chili powder

1 can pinto beans, drained

8 oz mushrooms, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 can enchilada sauce

12 corn tortillas

8 oz Monterey Jack cheese

Preheat oven to 350. Set aside 1/2 cup diced onion. Cook remaining onion over medium heat with 2 tblspns olive oil in a large skillet for 5 minutes. Add the garlic, chili powder, and 1/4 cup of water, then add the beans and mash with a potato masher. Set aside in a bowl, then using the same skillet, cook the remaining 2 tblspns olive oil, mushrooms, zucchini, squash, and bell pepper 5 minutes over medium heat until soft. Heat the tortillas in the microwave 45 - 60 seconds, covered in damp paper towels. In a large baking dish, spread 1/2 cup of the enchilada sauce in the bottom. Fill the tortillas with a large spoonful of the bean mixture, a large spoonful of the veggie mixture, and a pinch of cheese. Roll up and place fold down in the dish and repeat. Cover tortillas with the remaining sauce, remaining cheese and the 1/2 cup of onion. Bake 20 minutes. 

Veggie Sliders

This has got to be the easiest veggie burger recipe I have ever found. The whole family loved it, and making the smaller sliders was a fun twist. 

15 min prep, 25 min cook, serves 4

1/2 cup bulgar wheat

1 can pinto beans, drained

1/2 cup monterey jack cheese, grated

1/2 cup carrot, grated

1/2 tsp garlic powder

1/2 tsp salt

slider buns and toppings

In a medium saucepan, add 1 cup of water to the bulgar wheat. Bring to a boil, then reduce heat and simmer 15 minutes, covered. Meanwhile, purée the beans in a food processor.  Add them to a large bowl along with the cheese, carrots, garlic powder, and salt. When the bulgar wheat is finished, add it to the bowl and mix well. Form small patties and cook them on a large, oiled frying pan over medium heat 3 to 5 minutes per side. 

Curry Salad

This flavorful rice salad tastes great warm or cold. It is best enjoyed the first day or two, as the veggies become soggy quickly.

10 min prep, serves 4

3 cups cooked brown rice
1 medium cucumber, peeled and diced
1 carrot, grated
1 cup frozen peas
1/2 cup chopped basil
1/2 cup mayonnaise
1/2 cup unsweetened coconut, shredded
1 tblspn soy sauce
1 tblspn honey
1 tsp rice vinegar
1 tsp curry powder
1 tsp sesame oil
salt and pepper to taste

In a large bowl, mix all ingredients.

Vegetable Enchiladas

Enchiladas can be difficult to make and rather unhealthy. This recipe avoids both by not frying the tortillas. I think you will be pleasantly surprised!

20 min prep, 30 min cook, serves 6

2 tblspns olive oil
3 tsp cumin
1/4 cup all purpose flour
1/4 cup tomato paste
2 1/2 cups veggie broth
salt and pepper to taste
8 oz grated Monterey Jack cheese
1 can black beans, drained
10 oz frozen spinach, thawed and squeezed
1 cup frozen corn
6 green onions, chopped
12 corn tortillas

Preheat oven to 400 degrees. To make the sauce, heat the oil in a medium saucepan over medium heat. Add 2 tsp cumin, flour, tomato paste, and broth. Whisk together, bring to a boil, then reduce heat and let simmer uncovered 10 minutes, stirring occasionally. Season with salt and pepper, then set aside. In a large bowl, mix together 1/2 of the cheese, all the beans, spinach, corn, white parts of the onion, and 1 tsp cumin. Warm the tortillas in the microwave for 45 - 60 seconds, covered in damp paper towels. Fill each tortilla with two spoonfuls of the mixture and place seam down in casserole dish, repeating until mixture is gone. You may need to use two casserole dishes depending on size. Cover enchiladas with all the sauce and remaining cheese. Bake uncovered 20 minutes, then top with green onion.

Vegetable Curry

I love making Indian food at home. It can be very challenging to find the right recipe, but the health and taste of home cooked food beats the rich, high dairy food often found in restaurants. Serve over brown rice or quinoa.

20 min prep, 40 min cook, serves 6

1 cup lentils
4 tblspns butter
1 large onion, diced
1 bell pepper, diced
1 head cauliflower, chopped
2 tblspns red curry paste
1/2 tsp garam masala
1 tsp curry powder
1/2 tsp turmeric
1 tsp agave nectar or sugar
1 tsp minced garlic
1 tsp minced ginger
1 can diced tomatoes
1 can coconut milk

Cook the lentils according to directions. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion, bell pepper, and cauliflower and cook for about 10 minutes. Add the remaining ingredients in order, then add the cooked lentils and simmer uncovered 20 minutes.

Southwest Salad with Cumin-Lime Dressing

This salad dressing is one of my favorites. It would go with about any kind of salad, or even try it as a dipping sauce for other foods.

10 min prep, serves 6

1 avocado, diced
1 large tomato, diced
1 medium cucumber, diced
1 can black beans, drained
1 large bag salad greens
1/4 cup olive oil
1/4 cup mayonnaise
1 lime, squeezed
1 tsp agave nectar (or sugar)
1/2 tsp cumin
salt and pepper to taste

In a medium bowl, mix together the avocado, tomato, cucumber, and beans. Spoon on top of salad greens. In a small bowl, whisk together the remaining ingredients. Drizzle dressing on top of salad.

Vegetable Pot Pie

The trick to making a good pot pie is in the gravy. I like to use original Almond Breeze almond milk because it tastes the most like regular milk. Be sure to check the gravy for proper seasoning before adding it to the pie.

10 min prep, 60 min cook, serves 4

2 tblspns olive oil
1/2 large onion, chopped
1 medium potato, diced
1 small head broccoli, chopped
1 bag (12 oz) frozen peas and carrots
1/2 stick butter
1 tsp rosemary
1 tsp dill
1/4 cup flour
2 cups almond milk
1 rolled pie crust (9 inch)
salt and pepper to taste

Preheat oven to 375 degrees. In a large frying pan, cook the olive oil, onion, and potato for 5 minutes on medium heat. Add the broccoli and frozen peas and carrots and continue cooking another 5 minutes, until vegetables are just beginning to soften, then remove from heat. Meanwhile, in a medium frying pan on medium heat, add the butter, rosemary, and dill. Once the butter has melted, add the flour and gradually whisk in the almond milk, 1/2 cup at a time, simmering until thick and not runny. Add salt and pepper to taste, then pour into veggie mixture and stir. Spoon the mixture into a 9 inch pie dish or glassware, and cover with pre-made pie crust, cutting or rolling extra dough along the edges. Poke the top a few times with a fork and bake 40 minutes.

Kale Salad with Honey Mustard Dressing

Kale is one food I never thought I would love so much. Raw kale brings on a whole new flavor and texture that is better than you would expect.

10 min prep, serves 8

1 bunch kale, stemmed and chopped
1 avocado, diced
2 medium tomatoes, diced
2 large carrots, shredded
1 orange bell pepper, chopped
1 can chickpeas, rinsed and drained
6 tblspns honey
1/4 cup Dijon mustard
2 tblspns mayonnaise
1 tsp black pepper

Toss the vegetables and chickpeas in a large bowl. Whisk together the honey, mustard, mayonnaise, and pepper in a small bowl, and pour over salad.