1 Eggplant, peeled and chopped
1 Orange Bell Pepper, chopped
1 medium Onion, chopped
2 Garlic Cloves, chopped
4-8 oz Mushrooms, chopped
4 Celery Stalks, chopped
half head Bok Choy, chopped
1-2 TBSP Cooking Oil of Choice
0.75-1.5 TSP Ginger Powder (Note: Use 2 TSP fresh Ginger if you have it.)
1 TBSP Sesame Seed Oil
1 TBSP Honey (optional)
1 cup Dried Rice (Jasmine is pictured here)
1. Cook rice according to directions and set a side, covered.
2. In a large skillet, add 1 TBSP cooking oil, eggplant, garlic, and onions, and cook for 15 minutes, stirring occasionally.
3. Add peppers, celery, fresh ginger*, and mushrooms, and cook for 8-10 minutes.
4. Add juice of half of a lemon, ~1 TSP ginger powder*, salt, pepper, and bok choy. Turn off heat. Stir mix to bury bok choy, allowing it to steep.
5. Add 1 TSP sesame seed oil.
6. Pour rice into a large bowl. Add 1-2 TSP sesame seed oil, dash of pepper, juice of half a lemon, 0.5-1 TSP ginger powder, and honey. Mix well.
Posted in Bok Choy, Brown Rice, Cabbage, Celery, Eggplant, Garlic, Ginger, Mushrooms, Onion, Rice, Vegetarian
1.5 cups Brown Rice
3.75 cups Water
2 TSP Chicken Base
1 lb Boneless-Skinless Chicken Breast
1 Green Bell Pepper, chopped
1 small Onion, Chopped
1.5-2 cups Tomato Basil Sauce
Salt and Pepper as desired
Combine all ingredients in a large pot and bring to a boil. Cover and simmer for 45 minutes or until desired consistency.
Makes 4-5 servings.
Note: You could easily hide other vegetables in this dish, either cut small or pureed. Pumpkin and winter squash would be easy to incorporate.
Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish
To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.
Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.
Posted in Brown Rice, Cilantro, Cucumber, Eggplant, Garlic, Onion, Peppers - Green Bell, Peppers - Jalapeno, Peppers - Poblano, Potato, Red Onion, Rice, Romaine, Squash, Vegetarian, Yellow Squash, Zucchini
This gallery contains 2 photos.
Lentil soup is often considered a Mediterranean or Middle Eastern dish/soup and is widely talked about on Vegetarian/Vegan blogs. Did you know that it’s high in fiber, protein, iron and potassium? This means it can easily fill in as a … Continue reading
You will need:
1 Butternut Squash, peeled and chunked
0.5 – 1 cup Split Peas
1 Onion, chopped
1 Garlic Clove, crushed
32 oz. Vegetable or Chicken Broth of choice
pinch of Curry Powder (optional)
1 – 2 cups Rice or Barley, cooked (optional)
0.25 cup Parsley (optional)
1-2 Roma Tomatoes for garnish
1. Cook peas for 20 minutes in broth.
2. Cook squash in water until tender. Drain and mash/blend until smooth. (You may need to add a little bit of broth to the squash mixture before mashing/blending.) Add squash to the broth mixture.
3. Saute onion and garlic in oil and add it to the broth mixture.
4. Add curry, rice/barley and parsley if desired.
5. Bring soup to a boil and cook until peas are tender. (Add salt and pepper as preferred.)
6. When serving, garnish with freshly sliced tomatoes.
Have you ever considered stuffing a bell pepper with something other than ground meat and rice? While making boxes on Wednesday, and fully grasping the reality of how many green peppers we were getting in our box, I quickly began thinking of a stuffed pepper recipe for dinner.
0.25 cups Red Quinoa
0.25 cups White Quinoa
0.75 cups Water (to cook the Quinoa)
1 cup Brown Rice
1.25 cups Water (to cook the rice)
1 can of Black Beans, washed
3 large Scallions, chopped
6 large Green Bell Peppers, gutted
1 batch of Jen’s Roasted Grape Tomato and Garlic Pesto
Start with cooking the rice (~60 minutes) and quinoa (~30 minutes). Add the beans and scallions to the cooked rice and quinoa and mix in a large bowl. (You can add salt, pepper, garlic, cooked mushrooms, tomatoes, etc. if you wish.) Now you have your stuffing. 🙂
Pack as much of your stuffing mix into each pepper. You might hear air escaping as you gently push the mix, compressing it. When peppers are stuffed, place them in a casserole dish and top with Jen’s sauce.
Bake at 350 degrees Farenheit for ~60 minutes. Serve with extra sauce on the side.
Enjoy your protein, calcium, anti-oxidant and fiber packed gluten-free vegan stuffed peppers! 😉
Posted in Basil, Beans, Brown Rice, Garlic, Onion, Peppers - Green Bell, Quinoa, Rice, Roasted, Roasting, Scallions, Tomatoes, tomatoes, Vegetarian
This gallery contains 1 photos.
I’ve been meaning to post this for 3 weeks now! It is currently my family’s favorite dish. Every time I make it I make larger portions assuming we’ll have leftovers, and end up with an empty dish. I hope your … Continue reading
1 lb Chicken Breast, boneless and skinless
1 medium Onion, chopped
0.5 pint Cherry Tomatoes, halved
3.5 oz Shiitake Mushrooms
1 – 2 cloves Garlic
1 – 1.5 cups Marsala Wine
Salt and Pepper to taste
1. Brown the chicken with some canola oil for a few minutes on each side and then cover and cook for an additional 5 minutes.
2. In a separate pan, cook onions, garlic and mushrooms on medium heat until tender.
3. Add marsala to the chicken and simmer for 5 minutes.
4. Add onions, garlic, mushrooms and tomatoes to the chicken and simmer for ~5 minutes.
5. Serve over steamed brown rice.
We enjoyed a colorful dinner tonight. In fact, we enjoyed it so quickly that I missed my photo opportunity. 🙂 (Here’s a day 2 attempt to recapture the goodness, minus the beet chips… ’cause they are GONE. lol)
Coat a baking sheet with non-stick spray. Slice peeled raw beets into thin slices and place on baking sheet. Spray non-stick spray or oil on the top of beet slices. Sprinkle garlic powder or salt on top. Roast in oven at 385F until slightly chewy and crispy. Pat chips dry with paper towel and serve.
Stir-Fry Rainbow Chard with Rice
In a large skillet, combine (thin) sliced sweet or red onion, chopped rainbow chard and cooking oil of choice. Stir-fry for 5 minutes. Add 2 cups steamed brown rice. Stir on medium-high heat for 5 minutes and serve. Add salt if desired. (Chard should be bright green and the rainbow stems should be vibrant.)
2 Portabella Mushrooms, chopped
1 medium Onion, chopped
1 clove Garlic, chopped or crushed
2 cups Brown Rice, cooked
0.5 pound Chicken Breast, cooked and chopped
3 TBSP Oil of choice
1. Cook the chicken breast in a skillet using 1 TBSP of oil. Remove from skillet and allow to cool. After it has cooled, chop it into small pieces.
2. Steam the brown rice and set aside.
3. Combine the onion, garlic, 2 TBSP oil and portabellas in skillet and cook on medium-high heat until the mushrooms are tender and the onions are translucent or browning. Stir in chicken and rice, and heat on medium until dish is warm enough for serving. Enjoy with your favorite vegetable and fruit.