Category: Vegetarian Recipes

Hearty Spring Salad with Lemon Tahini Dressing

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I heard on the radio the other day that spring is officially only 60 days away! That got me thinking about seasonal recipes for the upcoming rise in temperature. I always have enjoyed creating grain salads with a plethora of chopped herbs and greens, seeds and fruit. This salad is no different and really is hearty enough to stand on its own as a vegan entree–especially with the rich lemon tahini dressing–but it would be fantastic paired alongside grilled fish, chicken or steak as well. What makes this salad so special is that the ingredients are all finely chopped to create an explosion of flavor in every bite. Pomegranate arils add a juicy burst that compliments the bright herb flavors. I used millet as the grain in this dish for its light and fluffy texture, but quinoa and couscous would be great as well.

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Because there are so many flavor components in the salad itself, I kept the dressing simple. If you have used tahini before, you know it doesn’t need a lot of fluff along with it to add devious creamy sesame flavor to any dish. I hope you find this salad as wonderful as I do and enjoy it well into the warmer months when you are craving a healthy and satisfying salad.

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Hearty Spring Salad with Lemon Tahini Dressing

Hearty Spring Salad with Lemon Tahini Dressing

Ingredients

  • 4 cups kale, finely chopped
  • 1 cup curly parsley, finely chopped
  • 1/2 cup dry millet
  • 1/2 cup red onion, finely chopped
  • 2 tbsp mint, finely chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup roasted pumpkin seeds
  • Lemon Tahini Dressing
  • 2/3 cup olive oil
  • 1/3 cup tahini paste
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Cook millet according to package directions. Allow millet to cool in refrigerator for 1 hour. Fluff with a fork.
  2. In a small bowl, whisk together lemon juice, tahini, olive oil, sea salt and black pepper.
  3. In a large serving bowl, combine chopped kale, parsley and mint. Add millet, red onion, pomegranate arils and pumpkin seeds. Pour tahini dressing over salad and stir well to coat. Refrigerate until serving.
http://freshandfit.org/hearty-spring-salad-lemon-tahini-dressing/

Curried Lentil Vegetable Soup

curried-lentil-vegetable-soup-1The wintertime is soup season in my house. From rich chili to creamy stew, I try to make a large batch at least once a week to have on hand for cold days. Something about a big bowl of steamy soup is so comforting, especially the stick-to-your ribs kind that is chock full of veggies. I am a curry enthusiast and have often tried and failed attempting to make my own version. It never came out as delicious as the restaurant curries I have had…until now. I finally found a curry powder that is remarkably close to the curry flavor I’ve come to love from restaurants. Until now, I had used Thai curry paste and always ended up with a very bland flavor. The curry powder for this recipe consists of fenugreek and cardamon which were not present in past curries I have made, and boy does it make a difference. I found this powder at World Market and falls under the Indian curry category.

The lentil and veggies in this recipe are what give it an incredible heartiness and, not to mention, healthiness. Rich in anti-oxidants and potent herbs, this soup is sure to help stave off a cold this season. You can add any of your favorite vegetables– I went with carrots, celery, bell pepper and kale. Each brings a different component to the soup and adds beautiful color. To add even more plant based kick to this recipe, serve it over cauliflower rice.

Let me know what you think of the soup by commenting below!

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Curried Lentil Vegetable Soup

10 minutes

35 minutes

45 minutes

Yield: 4

Serving Size: 2 cups

Curried Lentil Vegetable Soup

Ingredients

  • 2 cups dry green lentils
  • 1 can full fat coconut milk
  • 4 cups vegetable broth
  • 1 cup petite diced tomatoes, drained
  • 2 cups kale, ribs removed and chopped
  • 1 cup celery, thinly sliced
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup bell pepper, chopped
  • 2 tbsp Indian curry
  • 2 tsp sea salt
  • Chopped cilantro for garnish
  • Cauliflower rice or traditional rice for serving

Instructions

  1. In a large stick pot or Dutch oven, combine chicken broth and lentil, bring to a boil. Reduce heat and simmer 10 minutes.
  2. Add celery, carrots, bell pepper and tomatoes. Simmer 15 minutes, covered.
  3. Stir in coconut milk, curry powder and sea salt. Simmer 10 minutes uncovered, stirring occasionally
  4. Stir in kale. Serve over cauliflower rice and garnish with cilantro.
http://freshandfit.org/curried-lentil-vegetable-soup/

Rich and Creamy Herbed Hummus

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If you have never made homemade hummus, today is the day to start. There is something so deliciously creamy about freshly made hummus that is not comparable to the store bought stuff. Through trial and error I have found that tahini paste is an essential ingredient to making a smooth, luscious hummus and adding that amazing sesame flavor. Mix in a few fresh herbs like garlic, rosemary, thyme and basil for aroma and added flavor. A squeeze of fresh lemon juice brightens the hummus up a bit and adds a nice tanginess.

I have made hummus with an immersion blender and standard food processor and find that both work well to achieve the creaminess. Make sure to take your time blending until it is super creamy. Then go to town dipping away. I love to toast up pita in the oven and slice into triangles for dipping alone with fresh vegetables.

This naturally vegan herbed hummus is a crowd pleaser and makes a large batch perfect for entertaining this holiday season!

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Rich and Creamy Herbed Hummus

10 minutes

10 minutes

Yield: 8 servings

Rich and Creamy Herbed Hummus

Ingredients

  • 2-14 oz cans garbanzo beans, drained
  • 1 cup olive oil
  • 1/4 cup tahini paste
  • 2 tbsp lemon juice
  • 2 large basil leaves
  • 1 tsp garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary, chopped
  • 1 tsp sea salt
  • 1/4 tsp black pepper.
  • Optional dippers: sliced cucumber, toasted pita, baby carrots, celery

Instructions

  1. Combine chickpeas, lemon juice tahini and herbs/seasonings in a food processor. Pulse until crumbly.
  2. Pour in olive oil and blend on low speed until smooth and creamy, 3-4 minutes.
http://freshandfit.org/rich-creamy-herbed-hummus/

Roasted Vegetables with Truffle Cream Sauce

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When I think of autumn recipes, visions of oven roasted vegetables and herb infused sauces come to mind. The chilly weather lends itself to some super comforting dishes full of seasonal goodness. One of my favorite flavors is that of truffle oil. It gives everything from vegetable to pizza and pasta a mouthwatering savory aroma and flavor. In today’s recipe there will be truffle flavor throughout. From the oven roasted cauliflower and artichokes to the goat cheese and mushroom cream sauce they will be tossed in. Be sure to purchase a truffle oil made with real truffle mushrooms or an olive oil that is infused with truffle oil. Many companies cut corners by using an artificial truffle flavoring, and although it is less expensive, nothing beats the real thing.

This roasted vegetables with truffle cream sauce recipe is perfect for transitioning to fall cooking and a crowd pleasing dish for autumn entertaining.

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Roasted Vegetables with Truffle Cream Sauce

Roasted Vegetables with Truffle Cream Sauce

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 14 oz can artichoke hearts, drained quartered
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • Sea salt and black pepper to taste
  • 1/4 cup sliced almonds
  • 4 basil leaves, chopped
  • FOR TRUFFLE CREAM SAUCE
  • 4 oz goat cheese
  • 2/3 cup unsweetened almond milk
  • 8 oz button mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp white truffle oil
  • 1 tsp dried oregano
  • 1 tsp garlic, minced
  • Sea salt and black pepper to taste

Instructions

  1. Begin by preheating oven to 425 degrees. Line a baking sheet with parchment paper. Dry artichoke hearts with a paper towel to remove excess liquid. In a large bowl, combine cauliflower florets, artichoke hearts, olive oil, white truffle oil and season with salt and pepper. Stir.
  2. Pour into baking sheet and bake for 40 minutes or until vegetables are lightly browned.
  3. While vegetables roast, prepare truffle sauce by combining olive oil, garlic, oregano and mushrooms over medium heat in a large pan. Cover and cook 10 minutes stirring occasionally.
  4. Add goat cheese, almond milk and truffle oil. Stir until goat cheese is melted and sauce is thickened. Season with salt and pepper. Simmer on low heat.
  5. Once vegetables are roasted, add them to the pan with cream sauce. Stir to coat.
  6. Pour into a large serving bowl. Garnish with sliced almonds and basil.
http://freshandfit.org/roasted-vegetables-truffle-cream-sauce/

 

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