Vegetarian

Falafel Rice Bowls and Tzatziki Sauce

Falafel Rice Bowl and Tzatziki Sauce

These Falafel Rice Bowls (and tzatziki sauce) are a spin on the Greek Lamb Rice Bowls I posted a few weeks ago. On Mondays, much to my husband’s dismay, I try to make either a vegetarian or seafood dish (he’s generally not a huge fan of either). Falafel is one of the few vegetarian dishes that I can get away with serving. Usually I’ll serve falafel in some store-bought naan bread, with homemade tzatziki and a side salad. On this past Monday, however, I decided to change things up and apply the rice bowl model to our falafel dinner. It worked perfectly, and I loved the rice with the tzatziki sauce. Read More

Roasted Vegetable Lasagna

I’m actually not a huge lasagna lover, I’d much rather have some kind of linguine or angel hair dish. But THIS lasagna recipe, chock full of veggies and made with a white (béchamel) sauce instead of the traditional red, is right up my alley. As with any lasagna, there are several steps, but it’s definitely worth it. AND it freezes well, so make a couple and freeze one for a busy future day.

Roasted Vegetable Lasagna
Makes one 9×9 lasagna



Ingredients

Roasted zucchini and squash lasagna with bechemel sauce

2 medium zucchini
2 medium yellow squash
8 ounces of spinach
2 tsp olive oil
salt
pepper
1 box of lasagna noodles (you won’t use the whole thing, but my kids love to eat the leftovers)
1 cup shredded mozzarella
1/2 cup shredded fontina
1/2 cup shredded parmesan
Béchamel Sauce
2 tbsp all purpose flour
2 tbsp butter
1 1/2 cups of milk
3/4 tsp kosher salt
1/2 tsp pepper
pinch of nutmeg
Directions
Preheat oven to 400 degrees. Chop up your zucchini and yellow squash into a small dice. Toss with olive oil, salt and pepper and lay out in a baking pan.
Roast veggies for about 20-25 minutes. Meanwhile, boil the water for the lasagna noodles. To start your béchamel sauce, melt the butter in a small saucepan. Add the flour to make a roux. Cook for 2-3 minutes. Whisk in milk, and then season with salt, pepper and nutmeg. Cook, stirring frequently, until thickened. Set aside.
When vegetables have finished roasting and lasagna noodles are cooked, you are ready to start assembly.
Smooth a small amount of the béchamel sauce onto the bottom of the lasagna dish, to prevent sticking. Lay down a layer of lasagna noodles, top with béchamel, then (uncooked) spinach, then roasted veggies, , then part of the cheese (a mixture of the mozzarella and fontina).

 

 

 

 

Repeat two more layers. When you reach the top layer, spread some béchamel on top of the top noodle layer and then top with parmesan cheese.
Bake at 350 degrees for about 30-35 minutes, until nicely browned on top. Enjoy it!

Butternut Squash Soup with Apple-Cranberry Chutney

This soup screams fall. Maybe it even shrieks it. My house always smells amazing when I cook up butternut squash soup. I sometimes think I make it just to smell it. Probably cheaper than those Anthropologie candles that I burn through at an absurd rate.

Anyway, come fall, my pantry is rarely without a squash of some sort. I like squash because it feels like a vegetable and a starch at the same time. So, whereas I might make broccoli and roasted potatoes as sides for a meal, squash kind of ticks both boxes for me. While butternut squash always tastes delicious, I think I like it best for its vibrant orange color. It’s so appetizing!

Usually I make this soup without the chutney, but I added the chutney recently to fancy it up a bit for a dinner with friends and it definitely adds some interest! Make it with or without, whatever suits your palate.

I served this soup with grilled (Vermont) cheese sandwiches for an easy and cozy weeknight dinner. Enjoy!

Butternut Squash Soup with Apple-Cranberry Chutney
Serves 4

Ingredients


For the soup:
1 tbsp olive oil
1/2 of a large butternut squash, cubed
1/2 of an onion
1 clove of garlic, minced
2 1/2 cups of chicken or vegetable stock
1/2 cup of milk
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tsp cumin
1 tsp cinnamon
sour cream for garnish

For the chutney:
2 small granny smith apples
1/2 of an onion, finely chopped
1 tbsp minced fresh ginger
1 tsp dijon mustard
2 tbsp cider vinegar
1/3 cup of orange juice
2 tbsp water
pinch of red pepper flakes
pinch of kosher salt
couple of turns of freshly ground pepper
1 1/2 tbsp dried cranberries

Directions





In a medium saucepan, heat your olive oil. Add onions and butternut squash and cook for five minutes, stirring occasionally. Add garlic and cook for one more minute.

Add stock and spices (everything except milk and sour cream).

Cook, covered, for 45 minutes until squash is soft. Turn off burner and allow to cool to room temperature. Pour into blender (or use immersion blender) and blend until smooth. Return to pot, warm back up, and stir in milk.

For the chutney, put all ingredients except dried cranberries into a small saucepan and simmer for about 40 minutes (while the soup cooks).

Add cranberries, cook for a few more minutes and then turn burner off and let the chutney come to room temperature.

Ladle the soup into bowls and garnish with sour cream. I simply put a couple of spoonfuls into a ziplock bag and then snip the corner and squeeze out, making a zig-zag pattern on top of the soup.

Top with the chutney and serve.

Spinach, Mushroom & Gruyere Quinoa Casserole

After some serious indulgences during last week’s trip to Toronto, I’m trying to be a little more healthful this week. I made this quinoa casserole to go with some grilled chicken my husband cooked up on the bbq and it was fantastic. And…by incorporating the spinach and mushrooms, I didn’t have to worry about a second side dish!

Recipe
Serves 6 as a side dish

Ingredients

1 cup quinoa (rinse well in fine mesh strainer)
2 cups of water
couple pinches of salt

1 tbsp olive oil (substitute coconut oil if that’s your thing)
1/2 onion
2 large cloves of garlic
3 tbsp white wine (optional)
12 white mushrooms, sliced
2 cups of spinach, rough chopped
1 1/4 cup milk
2 tsp cornstarch
1/4 cup parmesan, divided
1/4 cup gruyere
1/4 cup mozzarella (could use all gruyere if you like a stronger flavor)
1/2 tsp salt (to taste)
freshly ground pepper
pinch of nutmeg

Directions

First, cook your quinoa. Put quinoa, water, and salt in a pot and bring to boil. Allow to boil for a few minutes, then turn down heat, cover, and let simmer/cook for another 15 minutes or so.

Preheat oven to 350 degrees.

Heat oil in saute pan. Add onion, and cook until almost translucent. Add garlic and cook for a minute. Add mushrooms and cook for about 4-5 minutes.

Mix milk with cornstarch in a measuring cup. Pour into saute pan with onions, garlic, and mushrooms. Add spinach and all cheeses, reserving 2 tbsp of the parmesan for the top. Stir until the sauce has thickened and then mix in quinoa to incorporate.

Pour into casserole dish (I used an 9″ round), top with cheese and bake for 15-20 minutes.

Leftovers are fantastic too. Enjoy!!