vegetarian Archives - Page 16 of 18

vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

January 12, 2012 ·

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous. In fact, I even considered firing up the grill. Of course a brisk, windy day, along with temperatures in the single digits, set me straight. I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food. It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder. This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili. I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating. Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans

Yields: 4-6 servings

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
5 garlic cloves, minced (or grated)
2 teaspoons chili powder
2 cans (14½ ounces each) diced tomates with green chiles, including juices
2 cans (15 ounces each) black beans, rinsed and drained
4-6 cups low-sodium vegetable broth (or chicken broth)
10 ounces frozen spinach, thawed and squeezed dry
10 ounces frozen corn
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice

Instructions

In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.

Notes

Adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: beans, black beans, chili, corn, dinner, easy, garlic, lime, low fat, lunch, onion, quick, vegan

Easy Spinach & Cheese Lasagna

November 17, 2011 ·

While working on clearing out the cupboards in advance of our upcoming move, I found myself faced with 3 boxes of lasagna noodles. How did that happen! At least it is something I am happy to use, unlike the random can of soup that I have been avoiding. In lieu of my usual lasagna recipes, which tend to be a bit more labor intensive, I decided to go with something easy and quick to prepare. This Easy Spinach and Cheese Lasagna is exactly that…and so good!

This lasagna is first simplified by not boiling the noodles. I used no-boil noodles, but have used regular noodles in the past and they have worked just fine. Another step is saved by using a good quality pasta sauce from a jar. A from scratch sauce would of course be fabulous, but we’re going for easy here. Mix the filling, layer it up with the sauce and noodles, add water, and pop the pan in the oven. In a little over an hour, you have an easy, healthy, delicious meal. This lasagna makes plenty for serving guests, or you can enjoy some great leftovers!

Easy Spinach and Cheese Lasagna
Yields 6-8 servings

15 ounces low fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, shredded (divided)
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
3-4 garlic cloves, grated or minced
2 teaspoons Italian herb seasoning
Salt and pepper to taste
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

Preheat oven to 350 degrees. Spray 9×13 inch non-reactive baking pan with cooking spray and set aside.
In a large bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Paremsan, egg, spinach salt, pepper and Italian herb seasoning.
In another bowl, combine the remaining mozzarella and Paremsan cheese. This is for the topping, so set aside.
Pour 1 cup of pasta sauce in the bottom of the baking pan. Top with a layer of noodles and then a layer of the ricotta-spinach mixture. Repeat with another layer of noodles and ricotta-spinach mixture. Top with remaining sauce and sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan.
Cover very tightly with non-stick foil (or foil that has been sprayed with cooking spray). Bake for 1 1/4 hours. Let stand, uncovered, for 15 minutes before serving.

Adapted from Whole Foods

Filed Under: healthy, Recipes, vegetarian Tagged With: cheese, easy, entertaining, italian, lasagna, quick, spinach, tomato, vegetable

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

November 8, 2011 ·

Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie. A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make. In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender. It turned out great! These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie. It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time. I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

Crustless Pumpkin Pie

Yields: 8 servings

Ingredients

Brown Sugar Topping

¼ cup brown sugar, packed
¼ cup rolled oats
1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
¼ teaspoon cinnamon

Pie

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated skim milk
2 eggs (or 3 egg whites)
½ cup brown sugar
½ cup whole wheat pastry flour or all-purpose flour
¾ teaspoon baking powder
1½ teaspoons pumpkin pie spice
½ teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker

Filed Under: dessert, Featured, healthy, Recipes, vegetarian Tagged With: brunch, crustless, easy, fall, holiday, pie, pumpkin

Apple Cheddar Frittata

November 1, 2011 ·

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple. I enjoy an apple for lunch nearly every day and love using them in new recipes. This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance. The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend. He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

Preheat oven to 450 degrees with oven rack set to the top third.
In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes). Put the onions in a separate bowl and set aside.
In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper. Stir in onions.
In the same pan used for the onions, heat butter over medium. Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge. Sprinkle with remaining.
Transfer skillet to oven. Bake until frittata is set in the center, about 20 minutes. Using a rubber spatula, release frittata from pan and transfer to a cutting board. Let sit for 5 minutes. Cut into wedges and serve.

Adapted from Martha Stewart

Filed Under: gluten free, Recipes, vegetarian Tagged With: apple, cheddar, cheese, easy, eggs, fall, frittata, onion

Vegetable and Black Bean Tortilla Casserole

October 19, 2011 ·

Back when I was working outside the home, I brought my lunch every day. I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night. Occasionally I brought an organic microwavable meal. While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient. It was also pretty tasty too. One of my more recent favorites was Black Bean Tortilla Casserole.

I don’t have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option.

The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices. I love the additional vegetables in this dish. It’s a lighter and healthier option, and is also quick and easy to prepare. Leftovers reheat nicely…which I guess sort of makes it a microwavable meal, only better!

Vegetable and Black Bean Tortilla Casserole
Yields 6 servings
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
8 ounces sliced mushrooms
2 garlic cloves, minced
2 teaspoons chili powder
1 can (15 ounces) black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
8 corn tortillas, warmed and halved
2 cups salsa
1 1/2 cups Monterey Jack cheese

Preheat oven to 400 degrees. Spray 2-quart baking dish with cooking spray. Set aside.
In a large skillet, heat oil over medium-high heat. Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes).
Reduce heat to medium and add garlic and chili powder, stir for 1 minute.
Add black beans and spinach and stir to combine. Cook until beans are warmed through (about 2 minutes). Remove from heat.
Arrange 5 tortilla halves in baking dish. Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese. Repeat with another layer of bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese.
Cover with foil and bake 10 minutes or until center is hot and cheese melts. Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

Adapted from Everyday Food, January/February, 2011

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: beans, black beans, casserole, corn, dinner, lasagna, Mexican, mushrooms, spinach, tortilla, vegetable

Black Bean Chili with Roasted Butternut Squash

October 10, 2011 ·

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili. Not any chili will do, however…there are only a few chili recipes that I actually like. Each is as good as the next, and they all have one thing in common. They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore. It rivals my go-to recipe and then some. The butternut squash adds a little more work to this recipe, but it’s definitely worth it. I found some pre-cut cubes of butternut squash, which is what I used this time. It definintely cut down on prep time. But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste

Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil. Spray a large, rimmed baking sheet with cooking spray. Transfer butternut squash to prepared baking sheet and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown (about 30 minutes).
Heat oil in large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes). Add garlic, stirring 1 minute.
Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano. Simmer, covered 10 minutes. Uncover and cook 10 more minutes.
Stir squash into bean mixture and cook 5 minutes. Add salt and/or pepper, to taste. Serve warm.

Adapted from Health, December 2006

Filed Under: healthy, Recipes, soup, vegetarian Tagged With: black beans, butternut squash, chili, chipotle, easy, Mexican, olive oil, onion, roasted, spicy, vegan, vegetable

healthy chocolate peanut butter oat coconut bites

Healthy Peanut Butter Balls

October 5, 2011 ·

Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.

It is no secret that I love peanut butter. So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board. The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

I wanted to make something healthy, convenient and easy. I also wanted to make something with oats. It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

healthy chocolate peanut butter oatmeal coconut bites

After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

Healthy Peanut Butter Balls

Print

Yields: 16-18 balls

Ingredients

1 cup peanut butter, natural is preferred (chunky or creamy)

2 tablespoons honey (or agave nectar)

1 cup rolled oats

2 tablespoons ground flaxseed or wheat germ

2 tablespoons sweetened flaked coconut

cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating

Instructions

Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.

In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.

Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).

Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.

Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

3.5.3251

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: dessert, gluten free, healthy, kid-friendly, Popular, Recipes, vegan, vegetarian Tagged With: chocolate, coconut, flaxseed, honey, oats, peanut butter, product review, snack, tastemaker

Tortellini Soup with Chunky Tomatoes and Spinach

September 20, 2011 ·

(Photos updated 2/23/2012)

As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…

Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter. And guess what? It can be made in under 30 minutes! Had I realized that, this soup would have been made long ago.

I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well. I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.

As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

Tortellini Soup with Chunky Tomatoes and Spinach

Yields: 3 to 4 servings

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 to 6 cups low sodium vegetable broth (or chicken broth)
1 can (14.5 ounces) low sodium diced tomatoes, including juices
9-10 ounces tortellini (fresh or frozen), any variety
1½ teaspoons Italian herb seasoning
¼ teaspoon crushed red pepper (optional)
10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
Salt and Pepper, to taste
¼ cup freshly shredded Parmesan cheese

Instructions

In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
Add tortellini and cook according to package instructions.
Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
Serve immediately, garnishing each bowl with Parmesan cheese.

Adapted from Food Network

Filed Under: Featured, healthy, Recipes, soup, vegetarian Tagged With: cheese, easy, pasta, quick, spinach, tomato

Vegetable Quichetata with Roasted Garlic Hummus and Goat Cheese

August 31, 2011 ·

As part of the Foodbuzz Tastemaker program with Sabra, I was invited to create an original recipe suitable for a cocktail party using Sabra hummus. My head has been swirling with several tasty ideas ever since, and I am very excited to share with you my creation!

We all know the basic difference between a crustless quiche and a frittata. A crustless quiche is made with milk (or cream or half & half) and mixed with your veggies/meats. A frittata is made with no milk and with whatever mix-ins you want to use.

Well, when you use hummus, but no milk, is the hummus a substitute for the milk, or is it considered a mix-in? The answer wasn’t quite clear, so I married the two, and the ‘Quichetata’ was born!

In this variation of a Quichetata, I used Sabra’s Roasted Garlic hummus, spinach, roasted red pepper and goat cheese. It is amazing how well you can really taste the hummus, which is good and garlicky, and balances nicely with flavors of the goat cheese and vegetables. The result is fabulous. Made in a mini-muffin pan, these Quichetatas are the perfect hot h’ors d’oeuvres for your next cocktail party, holiday party, open house or brunch.

Hummus Quichetata
Yields 24 mini-muffin-size quichetatas

8 large eggs
6 tablespoons Sabra Roasted Garlic Hummus
1/4 cup crumbled goat cheese, plus additional for topping
1 cup chopped fresh spinach
1/4 cup chopped roasted red pepper
Salt and pepper, to taste
Cooking spray

Preheat oven to 375 degrees. Spray 2 12-cup mini muffin pans with cooking spray. Set aside.
In a large bowl, whisk eggs and hummus together until combined. Add roasted red pepper, spinach and goat cheese, whisking until incorporated. Season with salt and pepper, as desired.
Distribute egg mixture evenly among mini muffin cups (cups will be full). Sprinkle additional goat cheese over each cup.
Bake for 10-12 minutes, or until eggs are set. Serve immediately.

Disclaimer: As part of the Foodbuzz Tastemaker program, I was given Sabra’s hummus for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: appetizers, Recipes, vegetarian Tagged With: easy, eggs, frittata, goat cheese, hummus, quiche, spinach, tastemaker

Portobello and Zucchini Tacos

August 25, 2011 ·

As Mike was sprinkling cheese on his Portobello and Zucchini Tacos, he could see it in my eyes and knew what I was about to do. I couldn’t help myself – I had to do it! I stole his dinner so I could plate it for pictures. Who knew he was such a food stylist! In all fairness, as I ran away with his dinner, I told him to take mine. Off I went to snap away and he got to enjoy a warm dinner.

So is the life as a husband of a food blogger. He sometimes gets cold dinner. He sometimes loses his dinner to pictures. But there are some perks, with the most obvious being…actually getting to have dinner (or lunch, or muffins, you get the idea). Mike is definitely a good sport…even if sometimes he has to give up his tacos for the craft.

Now about the tacos. These tacos are fun, tasty and super easy! First you prepare your veggies, toss them in olive oil and seasoning, then throw it all in the oven to roast. In the meantime, heat up the tortillas and get the toppings ready. Serve. See? Simple, easy and so good!

Portobello and Zucchini Tacos

Yields: 4 servings (3 tacos per serving)

Ingredients

5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick
3 teaspoons dried oregano
4 garlic cloves, minced
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced ¼-inch thick
12 (6-inch) corn tortillas
6 ounces Monterey Jack cheese with roasted red peppers*, shredded, for serving
½ cup fresh salsa, for serving

Instructions

Preheat oven to 425 degrees.
In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1½ teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.
In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste.
Place both dishes in oven. Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes).
Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.
To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.

Notes

You can substitute plain Monterey Jack cheese if you are unable to find Monterey Jack cheese with roasted red peppers.

Adapted from Everyday Food