Tag: Vegetarian

Eggplant Parmesan

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This was me first time having and cooking with eggplant. When I was looking at recipes that use eggplant, I was surprised to find many people use eggplant in place of a protein like chicken or beef. I decided to make eggplant parmesan because it was one of the first recipes to pop into my head for eggplant. This recipe can easily be made vegetarian by swapping out cheese for vegan cheese, egg for an egg replacement, and using a natural oil like canola (what I used) or coconut. With this dish, I made homemade sauce. I added 1/3 of a very large zucchini and 1 large cucumber. Because these are both sweeter veggies, I added some salt and it came out tasting amazing and looking beautiful with speckles of green. I also added some red pepper flakes for spice, and same paprika for smokey flavor. Finally, I added the sauce at the end. I altered that for the recipe since I noticed after that many people like to bake it with the sauce. I chose not to though thinking the crispy crust was more important then having a gooey cheese on top. Either way, you can’t mess up this recipe! Makes 5-7 adult sized servings.

Eggplant Parmesan Recipe CardDownload

What You Will Need

  • 1 Medium Eggplant
  • 2 sandwich bags
  • 1 pie plate
  • 3/4 cup Parmesan cheese, grated
  • 1 Egg
  • 1/2 cup Flour
  • 1/2 cup Mozzarella shredded
  • 1/2 cup Spaghetti sauce
  • 1 cup oil
  • Large Dutch Oven
  • 9 X13 baking dish

Directions

  1. Slice off the top and bottom of your eggplant and discard. Slice remaining eggplant into 1/4 inch slices.
  2. Add flour to one sandwich bag, add parmesan to the second. Crack your egg into the pie plate, add 2 Tbsp water, then beat with a fork until smooth. Add the oil to a dutch oven, and heat over medium heat until oil ripples.
  3. One-Two pieces at a time, coat the eggplant slices with flour, then egg, then parmesan. Then, set aside. Repeat for all remaining slices.
  4. Heat oven to 350 F.
  5. Add slices carefully to oil. Cook on each side for 2 minutes. Then transfer directly to the baking dish.
  6. Top each slice with 1 Tbsp sauce and a generous pinch of mozzarella. Add to oven and bake for 20 minutes. Let cool 10 minutes before serving.
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Carrot Top Peanut Pesto

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Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe CardDownload

What You Will Need

  • Blender
  • 6 Cups Packed Carrot Tops
  • 2 Cups Salted Peanuts
  • 3 Tbsp lemon juice
  • 4 Tsp Garlic Powder
  • 1/2 cup Oil
  • Ice cube tray (Optional)
  • Parmesan & Sugar/Salt at serving

Directions

  1. Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
  2. Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
  3. Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.
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Chicken Veggie Stir Fry Side

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If you have rice and any vegetables, you can make this dish. Cook your veggies in oil, add your cooked rice and broth, cook together and serve. I added 1 Tbsp soy sauce to the whole wok before serving. This recipe makes 3-4 side sized servings. I used leftover rice, but you can also make new rice for this dish. If you’d like, you can also make this vegetarian by using vegetable stock instead of chicken.

Chicken Veggie Stir Fry Side Recipe CardDownload

What You Will Need

  • 2 Tbsp Oil
  • 1 Cup Sliced Carrots
  • 1/2 Diced Onion
  • 1 Cup Sliced Green Beans
  • 2 Garlic cloves, Minced
  • 2 Cups Cooked Rice
  • 1 Cup Water
  • 1 Chicken Bouillon
  • Wok and Spoon

Directions

  1. Place wok over medium high heat. Add oil. Add Carrots, onion, green beans, and garlic. Cook until everything is tender.
  2. Add cooked rice, water and bouillon. Continue to cook over heat until there is no excess liquid.
  3. Remove from heat and serve right away.
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Slow-Cooker Northern Bean Veggie Soup

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Bean soup is a classic filling dish, and an easy dish to make in a slow cooker. For this recipe, I didn’t soak my beans early, so I had to do the quick soak method, by boiling the beans and letting them soak. I adding 1 cup of diced onion and sliced carrots, I also sliced 3 Garlic cloves. I should have added some sliced green beans too for more color. I added the softened Northern beans. As for broth, I started with 4 cups of water, and added 2 chicken bouillon. When I checked the dish at the two hour mark, the broth was very light, and a lot of water had evaporated. So, I added 2 more cups of water and 2 more chicken bouillons. You can easily make this dish vegetarian by using vegetable stock. You can also season with your desired spices before serving. I added my spices at the beginning, and most of the flavor had cooked out. I added 1 tbsp basil and 1 tsp red pepper flakes. This recipe made 4 adult sized servings. I also suggest serving with rolls or English muffins.

Slow-Cooker Northern Bean Veggie Soup Recipe CardDownload

What You Will Need

  • 1/2 lb Great Northern Beans
  • 1 cup each, 2-4 types of Diced/Sliced Veggies
  • 2 Cups water
  • 4 cups veggie/chicken broth
  • Slow cooker

Directions

  1. Soak your beans overnight, or cover beans with 2 inches of water, boil for 5 minutes, then let sit for 1 hour.
  2. In the slow cooker, add your choice veggies. Add softened beans. Add water and broth, then cook on high for 6-8 hours.
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Sauteed Carrot Tops

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This side dish is quick and flavorful. You’ll want to eat it quickly or drain it on paper towels. Once this dish begins to cool down the side becomes too greasy to enjoy, so serve it very hot, and plan to reheat if necessary. 3 cups of carrot tops only makes about 1 cup once they are sauteed. You also don’t want them on the heat for too long or the leaves will burn and crisp up. The garlic brings most of the flavor to this dish. The strong garlic flavor compliments the dulled bitter flavor of the carrot tops. Carrot tops can be polarizing your first couple times eating, but I always heard you should try a food 5 times before you make a decision, because before that, you won’t like it due to novelty. This recipe makes 1 cup, which is enough for 2-3 side servings.

Sauteed Carrot Tops Recipe CardDownload

What You Will Need

  • 3 cups Carrot tops, with excess stem trimmed
  • 4 Tbsp Butter/coconut oil
  • 2 Garlic cloves
  • Large frying pan
  • Spoon

Directions

  1. Begin by preparing your carrot tops. Clean them, then trim the stem to the bottom of the first leaf.
  2. Begin heating the pan over medium heat. Add 1 Tbsp oil. Crush your garlic and break them in half, then add that too. Cook until garlic turns golden.
  3. Add your remaining oil and your carrot tops. Stir to coat until everything has wilted. Remove from heat. Crush the garlic and stir into carrot tops. Remove carrot tops to drain on paper towels, or serve immediately.
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