Last week over 20 people gathered to enjoy a delicious vegetarian meal for world food day. Everyone brought a dish to share and there were very few leftovers! I've been collecting recipes and have quite a few to share, I'll add more as they come in. Enjoy!
Links to online recipes:
Cauliflower and Brown Rice Quiche
Grandma's Polish Perogies
Tip from Eric: I use 0% fat greek yogurt in place of sour cream and never bother with cheese sauce.
Quinoa Black Bean and Corn Tacos
Tip from Margo: I added chipotle peppers!
Chunky Veggie Pumpkin Chili (From the Hungry Girl 1-2-3 book by Lisa Lillien)
one 28oz can crushed tomatoes
one 15 oz can pure pumpkin
2 tsp chopped garlic
1/2 tbsp cayenne pepper (or more to taste)
1 tsp chili powder
1 tsp pumpkin pie spice
1/4 tsp salt (or to taste)
1/2 tsp ground cumin
one 14.5 oz can diced tomatoes
one 15 oz can chili beans (pinto beans in chili sauce) not drained
one 15 oz can black beans, drained and rinsed
1/2 cup canned diced green chiles
2 cups chopped portabella mushrooms
1 1/2 cups chopped zuchinni
1 1/2 cups chopped onion
Add crushed tomatoes, pumpkin, garlic, and all seasonings to the crockpot, mix well.
Add diced tomatoes, both types of beans, green chiles, and all veggies. Stir thoroughly.
Cover and cook on high for 3-4 hours or low for 7-8 hours
Tips from Brandy: I add brown sugar to this chili recipe. It just makes it taste better! Maybe a tablespoon or so... I also didn't have the chili beans in sauce, so I just used regular beans (either pinto or cannellini) and added some extra chili powder
Roasted cauliflower with nuts, olives and raisins
1. Pre-heat oven to 375. Place an oven rack near the upper part of the oven. Line a baking sheet with parchment paper.
2. Rinse a large head of cauliflower, remove the outer leaves and break/cut it into florets.
3. Coat the cauliflower pieces with 3 tbs canola oil and salt (kosher preferred, but any will do). Spread them on the baking sheet, flat side down and bake for about 20 minutes
4. Change the oven temperature to broiler mode and put the baking sheet under it, broiling for 10 minutes (should be tender but not mushy….and browned)
5. While cauliflower is cooking, place 1/2 cup raisins (golden, brown, whatever you like) in a small bowl. Warm 1/4 cup dry vermouth (or water) and pour over the raisins to plump them.
6. Melt 3 tbs butter in a large saute pan - let it foam and get a little brown/golden. Stir in 1/2 cup unsalted nuts (almonds or pistachios are best)
7. Add to nuts: 1/3 cup pitted olives (can cut them up if they are large - cured are best to use but not essential), grated lemon zest and juice of one lemon, and crushed red pepper flakes.
8. Stir in the plumped raisins and any remaining vermouth (if you use water, drain off most of it)
9. Transfer broiled cauliflower to the saute pan, stirring to coat and incorporate.
ENJOY while warm!