vegetarian Archives - Page 13 of 13 -

July 10, 2014

Fig, Honey, Pistachio, and Goat Cheese Quesadillas

Last week Ryan and I were able to go on a mini getaway to northern Michigan to celebrate our 10 year anniversary. We spent our time reflecting on God’s faithfulness, going on peaceful walks, hiking beautiful sand dunes, and of course, eating delicious meals. One of the salads we most enjoyed was a simple plate of fresh figs, pistachios, and goat cheese arranged on a scattering of greens. It was simple and yet such an excellent combination. It made me think of The Sprouted Kitchen’s Strawberry and Leek Quesadillas and I knew I wanted to try some of these salad ingredients in quesadilla form. Along with sliced figs, soft goat cheese, and pistachios, I also added some raw honey to bring out the sweetness of the figs.

Just as in these Strawberry and Leek Quesadillas, I recommend using brown rice tortillas for these Fig, Honey, Pistachio, and Goat Cheese Quesadillas because they turn extra crispy when heated and it provides a nice contrast to the soft figs and goat cheese. This would make a lovely hors d’oeuvre for any type of festive gathering!

Fig, Honey, Pistachio, and Goat Cheese Quesadillas

Ingredients

2 brown rice tortillas
⅓ cup soft goat cheese
sliced fresh figs
shelled pistachios
1 tablespoon raw honey

Instructions

Spread goat cheese on one of the tortillas and layer with sliced figs and pistachios. Spread a thin layer of raw honey on the other tortilla and place honey side down on top of the tortilla with the figs, pistachios, and goat cheese.
Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until tortillas become lightly browned and crispy. Cut into wedges and serve.

Notes

inspired by The Sprouted Kitchen

June 9, 2014

Kale, Tomato, and Parmesan Pizza

We eats lots of kale around here. It’s such a versatile green; I can hardly imagine how I ever got along in the kitchen without it. Just in case you didn’t know, kale on pizza is marvelous. This Kale, Tomato, and Parmesan Pizza is one of my favorite vegetarian pizzas. Along with a garlicky crust, the kale gets nice and crispy, and the tomatoes add a bright pop of color and contrast in texture.

It is important to lay the kale on the pizza in a single layer otherwise the kale will not become crispy. Better to have a single layer of kale and not use up all of the kale, than to cram all of the kale onto the pizza just to use it up. If there happens to be a little extra kale leftover, roast it at 350 for 10-15 minutes to make kale chips. Also, slicing the tomatoes extra thin will ensure that they do not make the kale (and rest of the pizza) soggy. After all of the components are prepared, this pizza comes together fairly quickly. This recipe is enough for two medium pizzas and can easily be halved if you just want to make one. I hope you enjoy this kale pizza as much as we do!

Kale, Tomato, and Parmesan Pizza

Serves: 4-6

Ingredients

20 ounces pizza dough
3 tablespoons olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
dash sea salt
6 ounces shredded mozzarella, about 1½ cups
2 ounces grated parmesan, about 1 cup
4 ounces coarsely torn kale pieces, about 4 cups lightly packed
2 roma tomatoes, very thinly sliced

Instructions

Preheat oven and pizza stone, if using, to 500.
In a saute pan, mix the garlic, red pepper, olive oil, and dash of salt. Warm over low heat for 10 minutes. Stir occasionally and do not allow the garlic to brown. Transfer the olive oil mixture to a separate dish.
Without washing, use the same saute pan to saute the kale over medium heat until kale is slightly wilted, about 3 minutes.
Using half of the dough, roll or press dough until crust become thin. Brush a layer of the garlic olive oil over the entire crust.
To assemble, layer half of the shredded mozzarella on the crust. Continue by adding a single layer of kale, half the tomatoes, and half of the parmesan.
Repeat steps 4- 5 with the remaining ingredients.
Bake at 500 for 8-10 minutes.

Notes

adapted from Annie's Eats

April 14, 2014

Curried Red Lentils with Garbanzo Beans and Swiss Chard

Lentils seem to be my fallback for quick meatless meals these days. These curried red lentils are one of those one pot dishes that make a great weeknight meal. When cooked long enough, the red lentils turn creamy while the garbanzo beans help add texture to the stew. The cucumber raita complements the curry perfectly and helps to brighten up the flavors. I like to serve this stew over a bed of brown rice to make it extra hearty and filling.

Curried Red Lentils with Garbanzo Beans and Swiss Chard

Serves: 6-8

Ingredients

For the Red Lentil Stew:
1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons curry powder
⅛ teaspoon cayenne pepper
½ teaspoon salt plus additional salt to taste
4 cups of chicken or vegetable broth plus 2 cups water
1 large bunch swiss chard, stalks removed, coarsely chopped
1 pound red lentils, rinsed and drained
⅔ cup dried garbanzo beans, cooked and drained, or 1 15 oz can garbanzo beans, rinsed and drained
For the Cucumber Raita:
2 cups plain yogurt
½ cup grated cucumber
3 tablespoons coarsely chopped cilantro
⅛ teaspoon cumin
salt to taste

Instructions

For the Red Lentil Stew:

Using a large pot, heat the oil over medium high heat and saute the onions until they start to turn golden, about 10 minutes. Add the curry powder, cayenne pepper, and salt and stir for another minute. Add the red lentils, give a quick stir, and then add the broth.
Bring red lentil mixture to a boil and then lower heat and simmer for 15 minutes, stirring occasionally.
Add the swiss chard and garbanzo beans and simmer for another 10-15 minutes, or until lentils reach desired consistency.
Serve with brown rice and cucumber raita.

For the Cucmber Raita:

In a small bowl, mix all ingredients together gently with a wooden spoon or spatula.

Notes

adapted from Bon Appetit