Dig into these vegetarian recipes!

Saag Paneer

Saag Paneer
Prep Time
50 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (16 oz) package frozen chopped spinach
  • 2 Tbsp ghee, divided
  • 8 oz paneer (Indian cheese), cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • [q:1 1/2]-inch piece fresh ginger, peeled and minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • [q:1/4] tsp ground cayenne pepper*
  • [q:1/2] cup plain yogurt
Directions
  1. Prepare spinach over the stovetop according to package directions. Set aside to cool.
  2. Meanwhile, heat 1 tablespoon of the ghee in a large nonstick or cast iron skillet set over medium heat. Add paneer cubes and cook until one side of each is browned. Flip and sauté for another minute. Remove paneer to a plate and set aside.
  3. Transfer spinach to a clean kitchen towel and squeeze excess liquid from spinach. Purée spinach in a food processor or high-speed blender until smooth. Set aside.
  4. Heat remaining tablespoon of ghee in skillet. Add garlic and sauté for 30 seconds. Add onion, ginger, coriander, cumin, turmeric, garam masala, and cayenne pepper, if using. Sauté until mixture is evenly light golden in color. (This should take about 10 minutes.) If the mixture is drying out or burning, add a few tablespoons of water.
  5. Add puréed spinach and stir well. Add [q:1/2] cup of water and salt and pepper to taste. Cook 5 minutes, stirring occasionally.
  6. Turn off heat. Slowly and gently stir in yogurt. Add paneer. Rewarm over low heat and serve.
Nutrition Info
184 Calories, 11 g Protein, 14 g Carbohydrates, 4 g Fiber, 11 g Total fat (6 g sat), 314 mg Sodium, [nutrition:5] Vitamin A, K, Folate, [nutrition:4] Vitamin C, [nutrition:2] Vitamin B2 (riboflavin), B6, Calcium, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B12, E, Potassium, Zinc

Cinnamon Raisin Apple Pie Panini

Cinnamon Raisin Apple Pie Panini
Number of Servings
Serves 4
Ingredients
Directions
  1. Whip together mascarpone cheese with 1 Tbsp of maple syrup. Refrigerate until it is time to craft the sandwich.
  2. Preheat your oven to 375° Fahrenheit.
  3. In a bowl, mix walnuts, ground cinnamon, melted coconut oil, and 1 cup maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
  4. Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
  5. Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
  6. Slice in half and enjoy!
Nutrition Info
839 Calories, 14 g Protein, 57 mg Cholesterol, 95 g Carbohydrates, 66 g Total sugars (51 g Added sugars), 8 g Fiber, 48 g Total fat (19 g sat), 358 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:4] Phosphorus, [nut:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Calcium, Magnesium, Zinc, [nut:1] Vitamin B3 (niacin), Folate, Iron, Potassium

Bean & Olive Tapenade with Toasted Ciabatta

Bean & Olive Tapenade with Toasted Ciabatta
Prep Time
15 minutes, plus 5 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Mix the beans, red onion, parsley garlic, tomatoes, lemon juice, lemon zest, salt and pepper together in a medium mixing bowl.
  2. Toast the ciabatta. Spread the tapenade on each slice and top with the bean mixture before serving.
  3. Great as an appetizer for parties or tapas bar.
Nutrition Info
144 calories, 2 g fat (14% calories from fat), 6 g protein, 25 g carbohydrate, 4 g fiber, 0 mg cholesterol, 320 mg sodium

Pinto Bean Mushroom Patties

Pinto Bean Mushroom Patties
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Mash pinto beans with a fork or potato masher in a bowl. Add cumin, garbanzo flour, and parsley.
  2. Heat oil and sauté onion and garlic for 5 minutes, stirring frequently.
  3. Add mushrooms and shoyu. Continue sautéing for another 3 to 4 minutes.
  4. Add to pinto beans along with salt and pepper.
Nutrition Info
445 calories, 21 g fat (42% calories from fat), 14 g protein, 53 g carbohydrate, 10 g fiber, 0 mg cholesterol, 382 mg sodium

Chili Tacos with Tofu Sour Cream

Chili Tacos with Tofu Sour Cream
Prep Time
15 minutes, plus 20 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Heat oil in a medium saucepan and sauté the onion and garlic for 2 to 3 minutes.
  2. Add the celery and mushrooms and sauté another 2 to 3 minutes.
  3. Add the chili beans and kidney beans, crushed tomatoes, cocoa, cinnamon, and [q:1/2] tsp sea salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
  4. While the chili is cooking, prepare the tofu sour cream by placing all ingredients in a blender and blend until smooth and creamy.
  5. Preheat the oven to 350° F. Heat taco shells for 3 to 4 minutes.
  6. Remove, fill each taco shell with lettuce, chili, tomatoes and avocado slices. Top with tofu sour cream.
Nutrition Info
294 calories, 9 g fat (28% calories from fat), 15 g protein, 39 g carbohydrate, 13 g fiber, 0 mg cholesterol, 622 mg sodium

Quinoa Tabbouleh

Quinoa Tabbouleh
Prep Time
30 min prep time
Number of Servings
6
Ingredients
  • 1 cup quinoa
  • Juice of 1 lemon
  • [q:1/3] cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 cup packed parsley, chopped
  • [q:1/2] cup mint leaves, chopped
Directions
  1. Prepare quinoa according to package directions. Set aside.
  2. Whisk lemon juice, oil, garlic, and salt and pepper to taste in a small bowl.
  3. Add cucumber, tomatoes, bell pepper, parsley, mint, and lemon dressing to quinoa. Toss gently to combine.
Nutrition Info
241 Calories, 6 g Protein, 25 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat), 206 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin C, [nutrition:2] Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, E, Iron, Magnesium, Potassium, Zinc

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time
5 minutes prep, 50 minutes cook
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat the oven to 350°.
  2. Lightly oil the squash skin and place cut side down in an oiled baking sheet. Place the juice in the sheet.
  3. Bake for 40 to 45 minutes until the squash is tender. Pierce with a fork to test.
  4. When the squash is just about done, heat up the remaining olive oil, barley malt, maple syrup, cherries, pecans, sea salt and cinnamon.
  5. Place one-quarter of the cherries/pecan mixture in each acorn half. Mix a little of the squash together with the cherries/pecan mixture, using a spoon or fork to mix.
  6. Bake right side up for another 5 minutes. Place in a serving dish.
Nutrition Info
303 calories, 9 g fat (37% calories from fat), 3 g protein, 48 g carbohydrate, 5 g fiber, 0 mg cholesterol, 36 mg sodium

Turkish Stuffed Eggplant

Turkish Stuffed Eggplant
Prep Time
30 minutes prep time
Number of Servings
Serves 8
Ingredients
  • Canola cooking spray
  • 4 small eggplants, stems removed, cut in half lengthwise
  • [q:1/2] tsp salt, divided
  • 3 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 4 medium ripe tomatoes, seeded and coarsely chopped
  • [q:1/4] to [q:1/2] tsp ground allspice
  • [q:1/2] cup Italian flat-leaf parsley, chopped
  • 2 tsp fresh lemon juice
  • Freshly ground black pepper
  • 2 oz feta cheese, crumbled
Directions
  1. Preheat oven to 350 degrees. Spray a large, shallow baking dish with canola spray.
  2. Scoop out flesh from eggplants, cut into chunks and reserve. Sprinkle inside of the shells lightly with [q:1/4] teaspoon salt. Place upside down on paper towels. Let stand 15 minutes.
  3. Meanwhile, spray large skillet with cooking spray. Cook garlic and onion over medium-high heat until browned, about 10 minutes. Add tomatoes, reserved eggplant flesh, and allspice. Cook over medium heat, stirring frequently, until just tender, about 10 minutes. Stir in parsley, lemon juice, remaining salt and pepper.
  4. Pat eggplant shells dry with paper towels. Spoon eggplant mixture loosely into shells. Place filled shells in prepared baking dish. Cover with foil and bake until shells are tender, about 40 minutes.
  5. Remove foil; sprinkle tops evenly with feta cheese. Bake for 10 more minutes, then serve.

Ricotta and Zucchini Flatbread

Ricotta and Zucchini Flatbread
Prep Time
15 minutes prep time
Number of Servings
serves 4
Ingredients
  • 2 whole-wheat naan (about 8.8 oz)
  • 2 Tbsp olive oil, divided
  • [q:4 1/2] oz part-skim ricotta cheese
  • [q:3/8] tsp kosher salt
  • [q:1/4] tsp black pepper
  • 2 small zucchini, cut into thin ribbons (about 10 oz)
  • [q:1 1/2] cups cherry tomatoes (about 12 oz), halved
  • 1 oz crumbled goat cheese (about [q:1/4] cup)
  • 2 Tbsp fresh basil leaves (optional)
Directions
  1. Preheat broiler with oven rack 5 inches from heat. Brush naan with 1 tablespoon of the oil. Place naan on a baking sheet. Broil until lightly toasted, 1 minute per side.
  2. Spread ricotta over warm naan. Sprinkle with salt and pepper.
  3. Top with zucchini, tomatoes, and goat cheese. Return to oven, and broil just until topping begins to brown, about 3 minutes.
  4. Drizzle with remaining 1 tablespoon oil, and, if desired, top with basil. Cut each naan in half.
Nutrition Info
296 Calories, 11 g Protein, 33 g Carbohydrates, 6 g Fiber, 14 g Total fat (4 g sat), 582 mg Sodium, [nutrition:4] Vitamin C, [nutrition:2] Vitamin K, [nutrition:1] Vitamin B6, Calcium, Potassium, Phosphorus

Black Bean Cakes

Black Bean Cakes
Prep Time
35 minutes
Number of Servings
serves 8
Ingredients
  • Olive oil spray
  • [q:1/2] cup chopped red onion
  • [q:1/4] cup chopped celery
  • [q:1/4] cup seeded and chopped red bell pepper
  • [q:1/4] cup seeded and chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 2 tsp freshly squeezed lime juice
  • [q:1/8] tsp cayenne, or to taste
  • 1 tsp ground cumin
  • [q:1/4] tsp ground coriander
  • 1 Tbsp dried parsley
  • [q:1/4] tsp salt (optional)
  • 2 (14 oz) cans black beans, drained and lightly mashed
  • 1 large egg
  • [q:1/4] cup chia seeds
Directions
  1. Preheat oven to 375°. Coat a sauté pan with a few spritzes of olive oil. Heat over medium heat.
  2. Sauté veggies in pan until they are softened and begin to brown. Spoon into a large bowl.
  3. Stir in remaining ingredients, mixing well.
  4. Form mixture into 8 equal-size patties. Place on a lined baking sheet and bake for about 15 minutes, or until heated through.
Nutrition Info
391 Calories, 24 g Protein, 67 g Carbohydrates, 18 g Fiber, 4 g Total fat (1 g sat), 19 mg Sodium, [nutrition:5]  Vitamin B1 (thiamine), Magnesium, Phosphorus, [nutrition:4] Potassium, [nutrition:3]  Iron, [nutrition:2]  Vitamin C, Zinc, [nutrition:1]  Vitamin B2 (riboflavin), B3 (niacin), B6, K, Calcium
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