All posts tagged: vegetable

Vegan Saag Paneer | with Grilled Flat Bread

The first time I tried Saag Paneer I thought, “This cheese tastes very tofu-y.” So when I saw a recipe for it on¬†Connoisseurusveg, I wondered why I hadn’t thought of that before. ūüôā She’s a genius. This came out really good, guys. It’s creamy and well flavored. The pan fried tofu works perfectly as a cheese stand in. Indian food just got a whole lot easier around my kitchen! I paired it with a really easy¬†grilled¬†flatbread recipe because making naan would have required some yogurt, and soy yogurt is impossible to buy here. The flatbread kept me on a vegan track! It would also be amazing with some jasmine rice. Vegan Saag Paneer recipe slightly adapted from Connoisseurusveg! Grilled Flatbread recipe slightly adapted from Food52. VEGAN SAAG PANEER Ingredients: 1 chopped onion 1 TBSP¬†grated fresh ginger 3-4 minced garlic cloves 4-5 cups washed,¬†fresh spinach 2 TBSP¬†olive¬†oil 2 full cups¬†extra firm tofu, drained and cut into cubes 1 TSP¬†turmeric 1 cup vegetable broth juice of 1/2 a lemon 1 TSP¬†ground cumin,¬†1 TSP¬†garam masala,¬†2¬†TSP¬†sugar,¬†¬Ĺ TSP¬†salt 3/4¬†cup coconut …

Polenta & Roasted Garlic, Brussels Sprouts and Sunchokes

Wholly satisfying? Check. ¬†Crap load of flavor? Check.¬†Interesting tuber so good when roasted it will entice¬†your eaters to say, “Oh! What’s THAT? I want more of that, lady!” Check. This is one of the best meals I have made this season with a great mix of excellent tastes and textures. The creamy polenta is amazing against the slightly crisped garlic, sprouts and sunchokes. It looks beautiful and tastes even better. The great thing is you can still get creamy polenta without any dairy but if you want to add it, feel free. I made this one vegan so it would be a terrific main, but it would be a standout side dish, too.

Harvest Slaw

I needed something acidic to break up the cream and fat of Thanksgiving and this slaw is perfect for that. It’s sweet and tangy and hits all the right spots. Perfect for parties, large crowds, special dinners with friends… you name it. Plus its beautiful and I LOVE to eat some beautiful food. If you are not serving it the same¬†day you don’t need to do step two, sitting overnight in the vinegar will take the sting out of the garlic. Just pop it in a tightly sealed plastic bag, put it in the fridge and dress the salad the next day like me. I also sprinkled lemon juice over the cut apples so they wouldn’t brown. Ingredients: 3 Tablespoons of olive oil 2 garlic cloves, minced 1/4 cup red wine vinegar 1 tablespoon maple syrup salt + pepper to taste 4 cups of shredded red cabbage (I added some green too) 1 large red apple, sliced thin 1/2 cup dried cranberries 2 tablespoons (or more) of cilantro Directions: Add your olive oil, garlic, red …

Whole Wheat Orzo + Roasted Vegetables

  This is a perfect Meatless Monday dinner. There are tons of vegetables, some healthy carbs and a bit of¬†protein. But, I would also say that this would taste great as a side dish. It’s a star or a supporting actor. Your choice! Ingredients: 1 cup of whole wheat orzo 1 cup of mushrooms ( used Korean oyster mushrooms ) 1/2 a head of cauliflower cut up in pieces 4 bunches of baby bok choy 2-3 green onions, cut in half 2 sprigs of rosemary 1/2 cup of balsamic vinegar salt + pepper to taste extra virgin olive oil for taste handful of slivered almonds Directions: 1. Place your cauliflower and mushrooms on one baking tray¬†and your bok choy (whole) on another baking tray. |If you have a big enough tray/oven just do it on one.| ¬†Coat with some olive oil, salt + pepper and fresh rosemary, chopped. In a 375 degree oven, roast for 25-30 minutes until everything is nicely browned. 2. Meanwhile, in a small pan, put your balsamic vinegar over a low …