Tag: vegetable broth
Moroccan Vegetable Tagine
Great healthy way to start off the new year!
Spice Mix
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 3 to 4 medium yellow potatoes, cut into 1 inch pieces
- 2 medium turnips, cut into 1 inch pieces
- 3 to 4 large carrots, peeled and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 4 cups chicken or vegetable broth
- Salt
- 1 cup green olives, sliced
- ½ cup dried apricots, sliced
- ½ cup slivered almonds
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 2 tablespoons dried mint, crushed
Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.
Spinach Polenta
2 tablespoons olive oil- ½ cup pine nuts
- ½ cup golden raisins
- 1 cup chopped and thawed (frozen) spinach, excess water squeezed
- 1 cup fine polenta
- 1½ cups milk
- 2 cups broth
- ½ cup Monterey jack cheese, grated
- Salt
Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
Soba Noodles with Mushrooms and Red Peppers
Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!
Sauce
- 1 cup vegetable broth, warm
- 1 ½ teaspoons dashi
- 2 tablespoons tamari
- 2 tablespoons shaoxing wine
- 1 teaspoon corn starch
Mix all the ingredients in a small bowl and keep aside.
- 2 tablespoons peanut oil
- 1 cup mushrooms, sliced, any variety
- 1 cup green beans, chopped
- 1 large red pepper, sliced
- 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
- Salt
- Pepper
- 3 green onions, sliced on a bias
Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.
Brown Rice Vegetable Pulao
- 1 tablespoon butter
- 1 tablespoon extra light olive oil
- 1 cup brown rice, rinsed
- 2 ½ cups vegetable broth
- 2 teaspoons salt
Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.
- 2 tablespoons extra light olive oil
- 1 teaspoon ground cumin
- 1 yellow pepper, chopped
- 1 cup green beans, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon salt
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.
Quinoa with Cauliflower
Going vegetarian for the day is not a bad idea after a few days of overeating…
- 1 cauliflower head, cut into small florets
- Drizzle of olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Place the florets onto a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper. Roast for about 35 to 40 minutes until golden brown. Take out and let cool.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup pumpkin puree
- 1 cup tomato puree
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 teaspoons salt
Heat a saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the pumpkin and tomato puree. Saute on medium heat for 3 to 4 minutes. Add the quinoa, broth and salt. Add the cauliflower florets. Bring to a boil and lower to a simmer with lid on for about 20 minutes or till cooked. Check for seasonings and serve.
Pinto Beans
These are delicious, vegetarian refried beans. Usually they are available in restaurants filled with fat- don’t get me wrong.. they are delicious but not the healthiest. You can also get them pre-made in a can. Honestly, I have never tasted the ones in the can, so I can’t comment- but you can’t beat the homemade variety.
I don’t make it exactly from scratch as I use the cooked pinto beans out of a can. This allows me to cook the dish in no time at all without compromising on flavor. This particular one I spiced with roasted cumin seeds and smoked paprika. I also added garlic and cherry tomatoes.
It is a delicious, healthy side dish you can make in a matter of minutes. It was a great complement to the steak tacos. Try it with tacos or any thing grilled for the summer…
- 1 can of (15 ounces) pinto beans
- ¼ cup vegetable or chicken broth
Place the beans in a saucepan and add the broth. Bring to a boil and simmer for 20 minutes. Mash the beans in the pan with a potato masher. Leave it a bit chunky if you like. Keep aside.
- 1 small onion, finely chopped
- 1 teaspoon roasted cumin seeds, crushed
- 2 garlic cloves, minced
- ½ cup halved cherry tomatoes
- 1 tablespoon extra light olive oil
- 1 teaspoon smoked paprika
- ¼ cup cilantro, chopped
Heat the oil in a medium sized frying pan. Add the cumin seeds, tomatoes, onion and garlic and sauté for 4 to 5 minutes- till onions are soft. Add the mashed beans. Mix well and sprinkle salt and paprika. Mix well and top with cilantro and serve.