Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

Please add your favorite Vegetarian Recipes (& include photos if possible) to the comments below!

A vegetarian is someone who lives on a diet of grains, pulses, nuts, seeds, vegetables and fruits with, or without, the use of dairy products and eggs. A vegetarian does not eat meat, poultry, game, fish, shellfish or crustacea, or by-products of slaughter.

There are different degrees of vegetarianism & the four most common forms are:

Lacto-ovo-vegetarian. Eats both dairy products and eggs. This is the most common type of vegetarian diet.
Lacto-vegetarian. Eats dairy products but not eggs.
Ovo-vegetarian. Eats eggs but not dairy products.


Eggs: Many lacto-ovo vegetarians will only eat free-range eggs. This is because of welfare objections to the intensive farming of hens. Through its Vegetarian Society Approved trade mark, the Vegetarian Society only endorses products containing free-range eggs.

Views: 163

Replies to This Discussion

GARLICKY SPINACH, MILLET & EGG

Author: Erin Alderson of Naturally Ella
Serves: 1-2
  • ½ cup millet
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ tablespoon unsalted butter
  • 1 clove garlic, minced
  • 2-3 handfuls spinach, shredded
  • 2 large eggs
  • 3-4 tablespoons hummus
  • olive oil, to top
  • black pepper, to top
  1. In a dry sauce pan, add millet and toast, over medium-low heat, for 3-4 minutes. Pour 1 cup water into the pot, bring to a boil, reduce to low, cover, and let cook until the majority of water is absorbed; roughly 15 minutes. Remove from heat, still covered, and let sit while preparing remaining parts of the meal.
  2. Heat butter in a skillet over low heat and add minced garlic. Cook for 1-2 minutes until garlic is fragrant. Add spinach and turn off the heat. Stir and let sit until spinach is mostly wilted. Stir in millet and transfer to plates.
  3. In the same skillet, fry eggs to liking (over-easy, over-hard, sunny-side up) and place on top of millet. Serve with a dollop of hummus, drizzle of olive oil, and sprinkle of black pepper.
Kale and Cauliflower Enchiladas with Potatoes, Shiitake Mushrooms, and Goat Cheese at Bojon Gourmet
 
There are several do-ahead options for enchiladas that make them great for gatherings. You can make the filling up to two days ahead and refrigerate until ready to assemble. Or you can roll the enchiladas and place them in the saucy pan earlier in the day, cover, and refrigerate. When ready to cook, top with the sauce, bake, and proceed with the recipe from there. Once baked, the tortillas (particularly ones made from pure corn rather than a corn-wheat blend) will absorb sauce and begin to break down, so best to serve them immediately (though they will still be delicious if you need to hold them in a warm oven, covered, for an hour or two). 

Makes 12-14 enchiladas, 6-7 moderate servings
 
For the enchiladas:
2 smallish yellow potatoes (8 ounces/240 grams), diced (1 1/2 cups)
salt, as needed 
1/2 medium head cauliflower (8 ounces/240 grams), chopped (2 cups)
1 bunch kale, stems removed (4 cups packed)
2 tablespoons sunflower (or light olive) oil, plus more for frying the tortillas
2 large shallots, peeled and chopped (1 1/2 cups)
3 cups (6 ounces/170 grams) chopped shiitake mushrooms
juice of 1 lime
1 1/4 cups (5 ounces/140 grams) crumbled fresh goat cheese
2 cups (6 ounces/170 grams) packed grated jack cheese, divided use
2 cups (16 ounces/.5 liter) red enchilada sauce (store-bought, or make your own)
12-14 corn tortillas
 
For serving (optional):
cilantro leaves, chopped 
lime wedges 
avocado slices or guacamole
sour cream or plain yogurt
crumbled goat cheese 

Prepare things:
Position a rack in the center of the oven and preheat to 350ºF (175ºC).

Make the filling: 
Place the potato cubes in a medium-large saucepan and cover generously with cool tap water. Salt the water well, then bring the pot to a simmer over high heat. Simmer the potatoes gently until tender but still holding their shape, about 10 minutes, checking frequently to prevent overcooking. Scoop the potatoes out of the water with a slotted spoon, drain well, and place in a large bowl.

Add the cauliflower to the simmering water, and cook until crisp-tender, about 3 minutes. Remove with a slotted spoon and add to the bowl with the potatoes. 

Add the kale leaves to the simmering water and cook until bright green and wilted, 1 minute. Drain the kale (you can reserve the water to use as a vegetable stock), let it cool, and squeeze out the excess moisture. Chop the kale and add it to the potatoes and cauliflower.

Meanwhile, heat the 2 tablespoons sunflower oil in a heavy skillet over high heat until the oil shimmers. Add the shallots and cook, stirring frequently, until tender and beginning to turn golden. Add the shiitakes and 1/4 teaspoon salt and continue to cook, stirring, until the mushrooms are tender and the pan is dry, lowering the heat if needed, about 7 minutes. Remove the pan from the heat and stir in the juice from half a lime (1-2 tablespoons). Add the shiitakes to the bowl with the other vegetables.

Stir the goat cheese, half of the jack cheese, and the juice of the remaining lime half into the vegetables. Taste, adding more salt or lime if you feel the filling needs it.
 
Assemble the enchiladas:
Pour 1/2 cup of enchilada sauce into the bottom of a 9x13" (23x33 cm) baking dish (lasagna pan).
 
Coat a medium skillet with a thin layer of oil and place it over a medium flame until the oil shimmers. Add a tortilla and heat for 10 seconds on each side until heated through and pliable. Place the tortilla on a cutting board, and place 1/4-1/3 cup of filling on the lower third of the tortilla, squishing the filling into an oblong shape. Roll up the tortilla and place the roll seamside-down in the baking dish.
 
Repeat with the remaining tortillas and filling until all the filling is used up. Pour 1 cup of the sauce all over the enchiladas, and cover the pan tightly with foil.
 
Bake the enchiladas until the sauce is bubbling and the enchiladas are heated through, 30 minutes. Remove from the oven, remove and discard the foil, and top the enchiladas with the remaining sauce, and sprinkle the remaining jack cheese over the tops. Bake until the cheese is melted, 5 more minutes. (You can place it under the broiler for a few seconds to brown the cheese a bit more if you like.)
 
Sprinkle cilantro over the enchiladas, and serve with lime wedges and avocado, guacamole, sour cream, yogurt and/or crumbled goat cheese. They are best when freshly baked, but extras keep well in the fridge for up to 4 days; reheat in an oven or toaster oven until heated through.

ROASTED FENNEL AND WHITE BEAN DIP at the Sprouted Kitchen // Serves 8

Recipe adapted from Food 52

I like browsing the community picks on Food52 to see what people are making and like to see in recipes. This recipe of theirs had some great feedback. For my own taste, I added a kick of red pepper and simplified the directions a bit to save dirtying one more pan. You can refer to the original recipe if you don't mind dishes as much as I do. 

I have a little leftover and plan to thin it with broth to make a soup. I'll try to remember to report back.

  • 1 large fennel bulb (reserve the fronds)
  • 4 cloves garlic, in skins
  • 2 Tbsp. olive oil
  • salt and pepper
  • 2 Tbsp. rosemary leaves
  • 2 cups cooked Cannelinni beans, well drained
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1/2 tsp. red pepper flakes
  • 2 Tbsp. fennel fronds
  • 1/2 cup grated parmesan, plus more for garnish

Preheat the oven to 400.

Roughly dice the fennel. On a rimmed baking sheet toss the fennel and garlic cloves in the olive oil with a few generous pinches of salt and pepper. Toss with your hands to coat. Roast in the upper third of the oven for 30 minutes or until edges are browned. In the last few moments, add the rosemary to the tray, toss it around and bake just another minute to soften.

In a food processor, combine the white beans, olive oil, lemon juice, pepper flakes, fennel fronds and parmesan. Add the fennel, rosemary and push the roasted garlic out of its skin into the processor as well. Pulse everything together into a rough puree. Taste and adjust seasoning as needed (we like lots of herbs, lemon and pepper). Turn the oven up to 450. Transfer the dip to a baking dish and sprinkle the top generously with grated parmesan. Bake for 15-20 minutes until the dip is warm and the cheese has browned.

Serve warm with crostini, crackers, crudite, flatbread etc. 

How did I not see this recipe? I didn't know that you had to dry toast the millet a little before you put the water i will try that recipe tomorrow it looks delicious!

Penni said:

GARLICKY SPINACH, MILLET & EGG

Author: Erin Alderson of Naturally Ella
Serves: 1-2
  • ½ cup millet
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ tablespoon unsalted butter
  • 1 clove garlic, minced
  • 2-3 handfuls spinach, shredded
  • 2 large eggs
  • 3-4 tablespoons hummus
  • olive oil, to top
  • black pepper, to top
  1. In a dry sauce pan, add millet and toast, over medium-low heat, for 3-4 minutes. Pour 1 cup water into the pot, bring to a boil, reduce to low, cover, and let cook until the majority of water is absorbed; roughly 15 minutes. Remove from heat, still covered, and let sit while preparing remaining parts of the meal.
  2. Heat butter in a skillet over low heat and add minced garlic. Cook for 1-2 minutes until garlic is fragrant. Add spinach and turn off the heat. Stir and let sit until spinach is mostly wilted. Stir in millet and transfer to plates.
  3. In the same skillet, fry eggs to liking (over-easy, over-hard, sunny-side up) and place on top of millet. Serve with a dollop of hummus, drizzle of olive oil, and sprinkle of black pepper.

Hi Natalie - glad you liked this one!  Hope all is well in your world! xoxoxo

nathalie carles said:

How did I not see this recipe? I didn't know that you had to dry toast the millet a little before you put the water i will try that recipe tomorrow it looks delicious!

Penni said:

GARLICKY SPINACH, MILLET & EGG

RSS

Fresh Eats Inspiration

Grab Your Copy

© 2017   Created by Penni.   Powered by

Badges  |  Report an Issue  |  Terms of Service