Tag: bean

Lemon Vegetable Orzo Soup

Lemon Vegetable Orzo Soup Recipe

Nothing comforts on a cold day like a big bowl of soup. This recipe is vegan and full of plant based nutrition. Delicate orzo pasta combines with plenty of veggies and white beans for a hearty soup that makes a great appetizer for holiday parties or anytime. A touch of lemon brightens the whole dish and adds a nice tang. Make this lemon vegetable orzo soup on a cool Sunday afternoon and save some leftovers to start your week.

Lemon Vegetable Orzo Soup Recipe

Lemon Vegetable Orzo Soup Recipe

Ingredients

  • 1 c orzo
  • 2 c carrots, sliced
  • 2 celery stalks, thinly sliced
  • 1/2 c white onion, chopped
  • 2 c kale, stems removed and chopped
  • 1 c cannellini beans, drained
  • 2 tbsp olive oil
  • 1 tsp garlic, minced
  • 1 sprig fresh rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/3 c lemon juice
  • 2 32oz chicken stock or veg stock
  • cracked black pepper (optional)

Instructions

  1. In a large Dutch oven, heat olive oil over medium heat. Add garlic, carrots, onion and celery. Cover and sauté 10 minutes until onions begin to turn translucent. Stir occasionally.
  2. Add vegetable stock and bring to a boil with lid off.
  3. Add herbs and stir in orzo. Reduce heat to simmer and cook until orzo is tender, about 7-10 minutes.
  4. Turn heat off. Stir in beans, kale and lemon juice.
  5. Remove sprig of Rosemary. Serve with black pepper.
http://freshandfit.org/lemon-vegetable-orzo-soup/

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Mediterranean Quinoa Bowls

I love coming up with new and unique grain bowls with a ton of great ingredients throughout. Today’s recipe is a healthy meatless quinoa bowl that can be served as an entree on Meatless Mondays or as a side dish to accompany meat entrees. Either way, this recipe for mediterranean quinoa bowls will fill you up with plant based protein, healthy fat and a pop of delicious creamy herbed goat cheese rolled in chopped pistachios. The dressing is a simple mix of lemon juice, olive oil and fresh garlic; bringing out the flavors running through the dish.

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Yield: 5 servings

Serving Size: 1 cup

Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese

Ingredients

  • 1 c quinoa, uncooked
  • 1/2 c roasted red peppers (packed in oil), coarsely chopped, oil drained
  • 2 cans white beans, drained
  • 1 cup cherry tomatoes, quartered
  • 1 cup finely chopped parsley
  • 4 large basil leaves
  • 1/2 tsp minced garlic
  • Juice of 1 lemon
  • 1/2 c olive oil
  • 4oz soft herbed goat cheese
  • 1/4 c pistachios, finely chopped
  • sea salt and olive oil to taste

Instructions

  1. Cook quinoa according to package directions.
  2. In a large bowl, combine beans, quinoa, parsley, tomatoes and roasted peppers.
  3. In a food processor or blender, combine basil, olive oil, lemon juice and garlic. Blend until smooth.
  4. Pour dressing over quinoa and bean mixture. Stir to incorporate. Season with salt and pepper.
  5. Use a tsp to scoop out goat cheese and roll into small balls. Roll goat cheese in chopped pistachios.
  6. Spoon quinoa and bean salad into bowls. Top with pistachio crusted goat cheese. Chill until serving.
http://freshandfit.org/mediterranean-quinoa-bowls-with-pistachio-crusted-goat-cheese/