Category: Vegetarian Recipes

Oven Roasted Tomato and Ricotta Pita Pizza


Oven Roasted Tomato Pita Pizza

If you are like me and you live in an area of the country transitioning into fall and cooler weather, you may be looking for something to do with your final tomato harvest. This recipe is the perfect way to use the last of your tomatoes. You can ripen any green tomatoes in a paper bag for a about a week. That is exactly what I did with the rest of mine. Oven roasted tomatoes are an awesome way to condense all the great flavor of tomatoes and bring out the natural sugars by slow roasting them. Then you can freeze or can them and use them in pasta sauce or right on top of pizza like we are going to do today. Instead of using pizza sauce, we are going to top our tomato and ricotta pita pizzas with roasted balsamic tomatoes. So yummy!

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Oven Roasted Tomato and Ricotta Pita Pizza

Serving Size: 2 pita pizzas

Oven Roasted Tomato and Ricotta Pita Pizza

Ingredients

  • FOR TOMATOES
  • 4 large tomatoes of your liking, sliced in half lengthwise (I used the Polish variety from my garden)
  • 1 tsp minced garlic
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 tsp sea salt
  • 2 tbsp chopped basil
  • FOR RICOTTA TOPPING
  • 1 c whole milk ricotta
  • 1 tsp lemon zest
  • 2 tbsp basil, chopped and divided
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1 tsp chili flakes (optional)
  • 2 large pita breads

Instructions

  1. Preheat oven to 300 degrees. Line a baking sheet with foil or parchment paper.
  2. In a large mixing bowl, combine olive oil, garlic, sea salt balsamic vinegar and tomatoes. Use hands to coat tomatoes with the mixture.
  3. Set tomatoes on baking sheet cut side up. drizzle with any leftover oil and vinegar from the bowl.
  4. Top with basil. Place in oven. Cook 1.5 hours until tomatoes shrivel and begin to brown around the edges.
  5. While tomatoes cook, prepare the ricotta topping by combining ricotta cheese, oregano, lemon zest, chili flakes and sea salt. refrigerate until tomatoes are ready.
  6. Remove tomatoes from oven and allow to cool at room temperature for 20 minutes.
  7. Spoon ricotta mixture onto pita bread.
  8. Top with tomatoes and place on baking sheet. Bake in oven for 15 minutes. Garnish with fresh basil.
http://freshandfit.org/oven-roasted-tomato-and-ricotta-pita-pizza/

Crispy Plantains Over Black Beans, Mango and Red Onion

Crispy Plantains ff

I have shared quite a few plantain recipes here on Fresh and Fit. From veggie burgers to tacos, plantains are a very versatile fruit that can be combined with sweet, savory or salty flavors. Todays recipe is a straight forward side dish that is comforting and hearty enough for fall, but with the tropical flavors of mango, lime and of course, plantains. The crispy outside with a soft inside make this recipe perfect for meatless mondays and hearty enough to stand on its own as a vegan entree. It would also pair nicely with steak, chicken and fish entrees.

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Crispy Plantains Over Black Beans, Mango and Red Onion

Crispy Plantains Over Black Beans, Mango and Red Onion

Ingredients

  • 1 ripe plantain, sliced into 1 inch pieces
  • 1 mango, diced
  • 1/4 c red onion, minced
  • 1 can black beans, drained
  • 1 handful cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp coconut oil
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • Sea salt to taste

Instructions

  1. Toss plantain slices in cumin and chili powder.
  2. Heat olive oil in a medium skillet. Place plantain slices in skillet and cook 4-5 minutes each side. Season with sea salt.
  3. On a serving plate, spread out black beans, top with plantain slices, diced mango, chopped cilantro and squeezed lime.
http://freshandfit.org/crispy-plantains-over-black-beans-mango-and-red-onion/

Autumn Spaghetti with Brown Butter and Sage Sauce

Autumn Spaghetti Recipe

Nothing says “Fall” like a big bowl of pasta. Today’s recipe is full of autumn goodness with sweet and savory flavors running through it. Instead of a traditional tomato sauce, we are making a simple and delicious brown sugar and sage butter to coat the spaghetti. Roasted butternut squash, mushrooms, brussels sprouts and walnuts make this vegetarian autumn spaghetti a perfect entree for meatless mondays during the cooler months.
 

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Autumn Spaghetti with Brown Butter and Sage Sauce

Autumn Spaghetti with Brown Butter and Sage Sauce

Ingredients

  • 1 16 oz package of spaghetti
  • 1 c Brussels sprouts, coarsely chopped
  • 1 butternut squash
  • 1 c mushrooms, coarsely chopped
  • 1/2 c walnuts, chopped
  • 6 tbsp grass-fee butter
  • 1 tsp minced garlic
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • 5 sage leaves, finely chopped (reserve some for garnish)
  • 1/2 c grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.
  2. Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.
  3. Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.
  4. In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.
  5. Cook spaghetti according to package directions.
  6. Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.
  7. Stir in brown sugar and butter sauce.
  8. Top with grated Parmesan and extra sage.
http://freshandfit.org/autumn-spaghetti-with-brown-butter-and-sage-sauce/

Roasted Poblano Corn Salad

Roasted poblano corn salad freshandfit.org

As we transition into fall, I thought it was fitting to have a side dish that can be enjoyed both warm or chilled. Roasted poblano peppers add a smokey flavor to this corn salad. Mix with a little grass-fed butter and fresh lime and this simple dish is a comforting and quick recipe to accompany entrees during the week.

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Roasted Poblano Corn Salad

Roasted Poblano Corn Salad

Ingredients

  • 2 c corn kernels, organic
  • 1 poblano pepper
  • 1 tsp minced garlic
  • 3 tbsp butter, grass-fed
  • 1 handful of cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Preheat oven or grill to 450. Cook Poblano pepper until charred turning occasionally. Place pepper in a zip lock bag or bowl with a lid. Allow to steam and cool.
  2. Peel off skin and remove seeds from poblano pepper. Finely chop.
  3. Microwave corn kernels 3-5 minutes.
  4. Add corn and poblano pepper to a large bowl.
  5. Melt butter in microwave 30 seconds. Pour over corn. Add juice of lime and mix well.
  6. Sauté minced garlic until golden brown. Add to corn mixture.
  7. Add cilantro and stir well. Serve warm or chilled.
http://freshandfit.org/roasted-poblano-corn-salad/