Dig into these vegetarian recipes!

Baked Broccoli Burger

Baked Broccoli Burger
Prep Time
45 minutes
Number of Servings
8
Ingredients
  • 1⁄3 c dry whole-wheat couscous
  • 1 Tbsp safflower oil or other neutral-flavor oil
  • 1⁄2 c diced yellow onion
  • 1⁄2 c chopped green onion
  • 1 clove garlic, minced
  • 11⁄2 c broccoli florets, steamed
  • 13⁄4 c cooked garbanzo beans
  • 1 Tbsp tahini
  • 1–2 tsp cumin
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp sea salt
  • 1⁄2 cup your favorite bread crumbs or Homemade Bread Crumbs
Directions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper or nonstick foil, and set aside.
  2. In a small pot, bring 1 cup of water and couscous to a boil. Remove from heat immediately and allow couscous to sit in pot for 10 minutes, soaking up water.
  3. While couscous rests, heat safflower oil in a nonstick skillet over medium-high heat. Add the yellow onion, green onion, and garlic. Sauté for 3 to 5 minutes or until onions are soft and translucent. Remove from heat and let cool for 5 minutes.
  4. Transfer onions and garlic to a food processor and add couscous, broccoli, garbanzo beans, tahini, cumin, lemon juice, and sea salt.
  5. Pulse mixture 3 or 4 times, stopping to scrape down sides if necessary, and then transfer to a large mixing bowl. Add bread crumbs and gently mix until well incorporated.
  6. Form mixture into 8 patties and place on prepared baking sheet. Bake for 20 minutes, flip burgers over, and bake for an additional 20 minutes or until firm.
  7. Top with Fresh Peach Salsa if desired.

Tomato Jam

Tomato Jam
Prep Time
70 minutes
Number of Servings
Makes approximately 1 cup
Ingredients
  • [q:1 1/2] lb ripe red tomatoes, peeled* and diced
  • 2 Tbsp fresh lemon juice
  • [q:1/3] cups honey
  • [q:1/4] tsp ground coriander
  • Salt and freshly ground black pepper to taste
Directions
  1. Combine tomatoes, lemon juice, honey, and coriander in a saucepan. Add salt and pepper to taste.
  2. Bring mixture to a simmer. Reduce heat to low and let mixture simmer until it becomes thick, approximately one hour.
  3. Transfer jam to a glass storage container and keep in the fridge for up to three days.
Nutrition Info
Per serving ([q:1/4] cup): 119 Calories, 2 g Protein, 31 g Carbohydrates, 28 g Total sugars (23 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 300 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6, K 

Braised Green Beans

Braised Green Beans
Prep Time
45 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/2] lb Swiss chard
  • 1 Tbsp olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 fresh small red chili, thinly sliced
  • 8 baby potatoes, quartered
  • 1 can (14 oz) chopped tomatoes
  • [q:1/2] lb baby green beans, trimmed
Directions
  1. Wash and dry Swiss chard. Chop leaves and stems.
  2. Heat oil in medium heavy-based saucepan. Cook Swiss chard stems, onion, garlic, and chili, stirring, about 10 minutes or until stems soften.
  3. Add potatoes and undrained tomatoes. Simmer, covered, 15 minutes. Add beans. Cook about 5 minutes until potatoes are tender. Season to taste.
  4. Just before serving, add Swiss chard leaves. Cook about 3 minutes or until wilted.

Sweet Potato Colcannon

Sweet Potato Colcannon
Prep Time
20 minutes, plus 40 minutes bake time
Number of Servings
Serves 6
Ingredients
  • 4 sweet potatoes (approximately 2 to 3 lbs total)
  • 3 Tbsp olive oil
  • 2 medium leeks, white and light green parts finely chopped
  • 3 cup finely chopped kale
  • [q:3/4] cup lowfat milk, or unsweetened plain soymilk, rice milk, or coconut milk
  • Salt and freshly ground black pepper to taste
Directions
  1. Preheat oven to 400°. Bake sweet potatoes until tender when pierced with a fork, approximately 40 minutes.
  2. Let potatoes cool to the touch. Split in half lengthwise. Scoop flesh out with a spoon, being careful to keep skins intact. Refrigerate skins for later use in Twice-Baked Potatoes recipe.
  3. Heat oil in a large pan over medium heat. Add leeks and sauté until softened, approximately 3 minutes. Add kale and sauté an additional 3 minutes.
  4. Transfer leek and kale mixture to a large mixing bowl. Add cooked sweet potato flesh. Using a hand mixer or handheld potato masher, blend mixture with milk until smooth. Add salt and pepper to taste.
  5. Serve immediately or reserve mixture for later use.
Nutrition Info
268 Calories, 6 g Protein, 47 g Carbohydrates, 7 g Fiber, 7 g Total fat (1 g sat, 5 g mono, 1 g poly), 137 mg Sodium, [nutrition:5] Vitamin A, C, K, [nutrition:4] Vitamin B6, Copper, Manganese, [nutrition:3] Pantothenic acid, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), Magnesium, Molybde-num, Phosphorus, [nutrition:1] Vitamin B3 (niacin), Folate, Calcium, Iron, Potassium, Zinc

Roasted Chipotle Acorn Squash

Roasted Chipotle Acorn Squash
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 2 acorn squash ([q:1 1/2] to [q:1 3/4] lb each)
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground chipotle chili
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
Directions
  1. Preheat oven to 400º.
  2. Cut acorn squash in half lengthwise. Then cut each half crosswise into [q:3/4] inch thick slices. Remove and discard seeds from squash pieces. Transfer squash to a baking sheet.
  3. Mix oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour mixture over squash pieces and toss to coat.
  4. Roast for 20 minutes or until squash is tender.

Roasted Winter Veggies

Roasted Winter Veggies
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • [q:3/4] lb small beets (mixed red and candy-striped, if available), halved
  • [q:1/2] lb small turnips, whole and unpeeled
  • [q:1/2] lb carrots, cut in 2-inch diagonal pieces
  • [q:1/2] lb small parsnips, sliced lengthwise
  • [q:1/4] to [q:1/2] cup olive oil
  • Salt and freshly ground black pepper, to taste
  • Cooking oil spray
  • 1 small eggplant, sliced [q:1/4] inch thick
  • 1 medium onion, quartered
  • 6 to 7 garlic cloves, unpeeled, cut in half crosswise
  • 2 sprigs fresh rosemary, chopped
Directions
  1. Preheat oven to 400º.
  2. Wash vegetables under running water. Trim green tops from beets, turnips, carrots, and parsnips to 1 inch, but do not peel. (Cooking with the skin on prevents the color from fading.)
  3. Place beets in a bowl and drizzle with olive oil. Toss to coat. Sprinkle with salt and pepper.
  4. Wrap beets in two or three foil packets and place on a baking sheet. (If using different colors of beets, use separate bowls and packets for each color.)
  5. Using the cooking oil spray, mist a second baking sheet that has sides.
  6. Place turnips, carrots, parsnips, eggplant, onion, and garlic cloves on it in a single layer. Drizzle with olive oil and stir to coat. Sprinkle with salt, pepper, and rosemary. Place both baking sheets in the oven.
  7. Vegetables are done when they feel tender when pierced with a fork, about 30 to 35 minutes. Remove vegetables from oven and place all except beets in a large, shallow bowl.
  8. Open foil packets containing beets. When cool enough to handle, remove beet skins. Add to other vegetables in bowl and toss gently to mix, adding more olive oil and seasonings, if desired. Arrange on a warm platter and serve.
Nutrition Info
Made with [q:1/4] cup olive oil: 195 Calories, 3 g Protein, 0 mg Cholesterol, 26 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 8 g Fiber, 10 g Total fat (1 g sat), 297 mg Sodium, [nut:3] Vitamin A, Folate, [nut:2] Vitamin B6, Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Magnesium, Phosphorus, Potassium

Ginger Garlic Greens

Ginger Garlic Greens
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • 4 cups stemmed and chopped curly kale, in bite-size pieces*
  • 2 Tbsp extra-virgin olive oil
  • 1 red onion, cut into half moons
  • Sea salt
  • 2 carrots, peeled and diced small
  • 3 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 2 Tbsp freshly squeezed lemon juice
Directions
  1. Cover kale with cold water and set aside.
  2. Heat olive oil in a large, deep saute pan over medium-high heat. Add onion and pinch of salt and saute for 3 minutes. Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.
  3. Increase heat to medium. Add carrots, garlic, ginger, and a pinch of salt. Saute for 3 to 4 minutes, until carrots are tender. Drain kale and add to pan along with a scant [q:1/4] teaspoon of salt.
  4. Saute until greens turn bright green and wilt, about 3 minutes. Test greens; you may need to add 1 tablespoon of water. Continue cooking, covered, until they become just a little more tender, 2 to 3 minutes.
  5. Drizzle on lemon juice and stir gently. Serve immediately.**
Nutrition Info
120 Calories; 7.6 g Total fat (1.1 sat, 5 g mono); 14 g Carbohydrates; 3 g Protein; 3 g Fiber; 125 mg Sodium

Savory Vegetable Strudel

Savory Vegetable Strudel
Number of Servings
Serves 6
Ingredients
  • 3 Tbsp extra-virgin olive oil
  • 2 small yellow onions, chopped
  • 2 cloves garlic, chopped
  • 1 can (28 oz) tomatoes
  • 1 tsp basil
  • [q:1/3] cup red wine
  • 1 (8 oz can) button mushrooms, rinsed and sliced
  • Salt and pepper
  • 10 oz phyllo pastry dough
  • [q:1/2] cup  butter
  • [q:1/3] cup cashew nuts, chopped
Directions

Vegetable Filling

  1. Preheat the oven to 400.
  2. Heat oil in a large saucepan.
  3. Sautee onions until tender.
  4. Add garlic, undrained tomatoes,  basil, wine.
  5. Let the mixture simmer gently, stirring often until the liquid is gone (about 20 minutes.)
  6. Add mushrooms and cook for 5 minutes.
  7. Remove from the heat and season with salt and pepper to taste.

Strudel Assembly

  1. Lay 1 sheet of phyllo dough directly on baking sheet.
  2. Brush with melted butter and sprinkle [q:1/3] of the nuts.
  3. Repeat layers until there are 3 layers.
  4. Brush top layer with butter. Pour filling mixture on top and spread it to about 1 inch from edge of dough.
  5. Fold edges over to enclose the filling.
  6. Starting from the widest edges, roll up, trying not to let it break.
  7. Brush top with melted butter.
  8. Bake for 30 minutes, or until golden brown.
Nutrition Info
422 Calories, 9 g Protein, 41 mg Cholesterol, 36 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 4 g Fiber, 27 g Total fat (11 g sat), 500 mg Sodium, [nut:3] Vitamin B1 (thiamine), [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Phosphorus, [nut:1] Vitamin E, Vitamin K, Iron, Magnesium, Potassium, Zinc

Slow Cooked Gratin Potatoes

Slow Cooked Gratin Potatoes
Number of Servings
Serves 8
Ingredients
  • 6 medium baking potatoes, peeled and thinly sliced
  • 1 yellow onion - sliced thin
  • [q:1/2] cup Gruyere cheese
  • [q:1 1/2] cups heavy cream
  • Fresh rosemary
  • Kosher salt and pepper to taste
Directions
  1. Layer one-fourth of the potatoes on the bottom of the slow cooker.
  2. Sprinkle one-fourth of the cheese and one fourth of the onion on top. Salt and pepper.
  3. Continue layering until all of the potatoes, cheese and onion are used.
  4. Pour the cream over all.
  5. Sprinkle the top with fresh rosemary
  6. Cover and cook on Low for 7 to 9 hours, or on High for 5 to 6 hours.
Nutrition Info
338 Calories, 8 g Protein, 60 mg Cholesterol, 36 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 3 g Fiber, 19 g Total fat (12 g sat), 226 mg Sodium, [nutrition:5] Vitamin B6, [nutrition:2] Vitamin A, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Magnesium, Potassium,

Homemade Pesto

Homemade Pesto
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1 1/2] cups basil leaves
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/4] cup pine nuts
  • 1 garlic clove, chopped
  • Salt and freshly ground black pepper
Directions
  1. Combine all ingredients in a food processor or a high-speed blender.
  2. Puree until smooth.
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