vegetarian Archives - Eat at Home

Easy Grilled Pizza

May 16, 2013 by KateS

Grilled pizza is one of my favorite summer meals. It’s easy, involves almost no planning and it’s super quick. The first time I tried this I was thinking, there’s no way this is going to work! But it works and it works really well.

The ingredients for grilled pizza are the same as you’d use for a traditional pizza:

I like to prep everything inside and lay it out on a cutting board to take outside. This seems to keep things contained a little better, and it’s easier than carrying a million things back and forth to the kitchen. It’s also a great idea to have everything prepped before you start – these cook quickly!

In a nutshell, you plop your dough onto the preheated grill. When the bottom is firm and has grill lines (after about a minute on the grill), you flip it over. [Read more...]

Filed under: Main Dish, vegetarian Tagged with grill, grilled, main dish, pizza, vegetarian1 Comment

Spaghetti with Kale and Lemon

April 11, 2013 by KimM

I used to be strictly a red sauce and spaghetti noodle kinda girl. However, I would like to think my taste buds have matured over the years. (Maybe matured is not the right word, since I still prefer to hide my veggies in other foods so I don’t really taste them.) However, this dish helped me realize that kale really can taste good! Granted it gets a little help from olive oil, garlic, lemon and my favorite, cheese, but this was really good! It even made me give kale chips another try. I still say they taste like broccoli potato chips, but with some ranch, I’ve even learned to ~~enjoy~~ eat those too. If you are really a lover of greens, you could try this with collards, like they did in the December 2012 edition of Whole Living magazine, but…I’ll stick with kale!

Spaghetti with Kale and Lemon

Ingredients

2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4-1/2 tsp red pepper flakes (depends on the level of heat you prefer)
1/2-1 bunch of kale, stems removed and chopped
1/4 cup walnuts, toasted (or nut/seed of choice, sesame would be good)
Zest of 1 lemon
2 Tbsp lemon juice
Sea salt and pepper (to taste)
12 oz spaghetti noodles
1/4-1/2 cup freshly grated Parmesan (Asiago or Romano)

Instructions

Heat oil in a large skillet over medium heat.
Cook garlic and pepper flakes until fragrant, stirring frequently, approx. 30-45 seconds.
Add kale, and stir until slightly wilted.
Remove from heat and stir in walnuts, lemon zest and juice.
Season with salt and pepper.
Meanwhile, cook pasta in well-salted water according to package directions.
Once done, reserve 1/2 cup pasta water and drain.
Add pasta to skillet, tossing to coat.
Add reserved water as needed to reach desired consistency
Sprinkle with cheese before serving.

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My kids wouldn’t eat this since it contained a green vegetable other than lettuce or cucumbers, but I thought this was delicious! Light, yet filling, and healthy. The red pepper gives it a nice little kick too, but the amounts can be adjusted to suit your taste buds. It comes together quickly, and my kids just eat plain noodles with Parmesan (they don’t care for sauce) while I enjoy my greens like a big girl!

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on Pinterest, Facebook and Twitter!

Filed under: Main Dish, Pasta, Uncategorized, Vegetable, vegetarian Tagged with kale, lemon, Pasta3 Comments

‘Detox’ Salad full of Dark Green Leafy Veggies

March 8, 2013 by KimM

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness. A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad

Ingredients

2 broccoli crowns
1 head cauliflower
2-3 carrots
1 small bunch kale (stems removed)
1/2 cup parsley
1/2 cup sunflower seeds
1/2 cup almonds, chopped
1 cup dried berries (cherries, cranberries, blueberries)
½ cup raisins
Juice of one lemon
2 tablespoons rice vinegar (or other mild flavored vinegar)
2 tablespoons maple syrup
Salt & pepper (to taste)

Instructions

Cut the broccoli and cauliflower into florets.
Cut the carrots into large chunks.
Roughly chop the kale.
In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
Process the carrots and add to the bowl.
Stir to combine.
Add the sunflower seeds, almonds, and dried fruit.
Stir to combine.
Add lemon juice, vinegar and syrup.
Toss to coat.
Taste, and add salt and/or pepper as needed.

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Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days. With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge! If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on Pinterest, Facebook and Twitter!

Filed under: gardening, Main Dish, salad, Vegetable, vegetarian Tagged with broccoli, carrots, cauliflower, kale, salad, super foods11 Comments

Quinoa, Broccoli and Chicken Salad (and $50 Sam’s Club card giveaway!)

November 29, 2012 by Tiffany

We eat more broccoli than any other veggie. Raw, steamed, roasted – we love it all of these ways. So I was really excited to get to try new Beneforté Naturally Better Broccoli.

One reason I like serving broccoli is because it’s a healthy, green leafy vegetable. Beneforté broccoli is even more nutritious than other broccoli. It’s a result of cross-pollination with commercial broccoli and a wild variety found in Italy. The taste is the same, but it’s much better for you. The enzymes in Beneforte maintain the antioxidant activity of vitamins A,C and E in the body.

Bottom line is the kids like it and since it’s hard to get them to eat enough veggies, I love that this one packs a big nutrition punch.

Beneforté broccoli is easy to cook with too, because it’s cleaned, trimmed and ready to use. Or munch right out of the bag.

The recipe for Quinoa, Broccoli and Chicken Salad was inspired by a recent trip to Disney World. Jim and I had a similar salad in Hollywood Studios for lunch (who says theme park food is all burgers and fries?). The Disney version had arugula instead of broccoli, but I found that to be a bit bitter. I think the broccoli works better in this salad.

This is a great dish to pack for lunches or to make a day ahead of time. I made it on a Saturday so that we could have it on Sunday after church. Here’s what you’ll need: [Read more...]

Filed under: Chicken, Main Dish, salad, vegetarian Tagged with benforte broccoli, broccoli, olives, quinao, red bell pepper, salad78 Comments

Slow Cooker Black Bean Butternut Squash Chili

November 20, 2012 by AndreaG

This slow cooker recipe for Black Bean Butter Squash Chili receives high marks from my family. In fact, while eating it the other night, my oldest daughter remarked, “This chili is marvelous!” Which struck me as funny, because who says “marvelous”? However, as she asked for seconds, I knew her compliment was sincere.

Since this recipe only needs to cook for 3-4 hours on high, it is the perfect recipe to throw in the slow cooker right before I pick-up the kids from school. Then, it is ready when we get home from whatever practice (usually volleyball) we have that evening. [Read more...]

Filed under: Crockpot, Main Dish, Soup, vegetarian Tagged with black bean, butternut squash, chili, slow cooker2 Comments

Slow Cooker Beans for the Freezer aka Refried Beans without the Refry

May 1, 2012 by Tiffany

I have heard about the beans for years. Yes, years! And I can’t believe I had never tried them. I first heard about them on the Sonlight forums, where they were made famous by Bethany of For the Love of Grub.

Bethany loves these beans and makes them often and tells the rest of us that we need to be making them. Everyone who has tried them raves about them.

Do I take the hint and give them a try? No, I wait 5 or 7 years before it finally hits me that I need to see what the fuss is about. I mean, it’s just beans, right? They can’t be that much better than canned, right?

Call me a crazy bean lover! These things are fabulous!

They aren’t spicy, and yet they’re flavorful. They make a quick dinner, can be mashed or left whole and they’re great for stocking your freezer.

Bethany gives a lot of variations on her blog, but this is how I made them: [Read more...]

Filed under: Crockpot, frozen food, vegetarian Tagged with beans, black beans, freezer cooking, Mexican, pinto beans, refried beans, vegetarian17 Comments

35 Favorite Meatless Meals

March 2, 2012 by Tiffany

A number of you have asked for a list of meatless meals to have during Lent. This is a list of my favorite vegetarian or meatless meals. For some of the soups, you’ll need to substitute vegetable broth for the beef or chicken broth in order to make it vegetarian. I’ve also included fish recipes in this list.

Bean Recipes [Read more...]

Filed under: Main Dish, vegetarian Tagged with meatless meals, vegetarian meals3 Comments

Cheese Soup and Pretzel Rolls

November 29, 2011 by Tiffany

Eating Cheese Soup and Sister Schubert’s Soft Pretzel Rolls made me feel like I was in Canada.

Not the real Canada. The Disney version in EPCOT. They have a restaurant there called Le Cellier that serves cheese soup and pretzel bread. So yummy!

This recipe is not exactly like the Disney soup, but it is very good and easy to make. And the Pretzel Rolls are super easy. Just pop them in the oven to warm for a few minutes.

My kids were so excited to have the rolls again. They’d been asking me to serve them since we’d had Reuben Sliders on Pretzel Rolls a few weeks ago. The rolls are crusty on the outside, but the inside is soft and tender. The flavor is like soft pretzels. They’re a perfect compliment to any soup, but I think they go especially well with cheese soup.

Here’s what you’ll need for the soup: [Read more...]

Filed under: Main Dish, Soup, vegetarian Tagged with carrots, celery, cheese soup, onion, pretzel rolls, Sister Schubert's, soup recipe, velveeta8 Comments

Ravioli with Tomato and Onion Sauce – 5 Ingredients!

June 14, 2011 by Tiffany

Dinner doesn’t get simpler than this.

If you’re blessed with tomatoes growing in your backyard, you could start the water, pick a couple tomatoes and have the sauce finished by the time the ravioli is done.

I didn’t have fresh tomatoes for this, so I used canned. The sweetness of the onions goes well with tomatoes. Cheese ravioli is a perfect base for the sauce.

Here’s what you’ll need. [Read more...]

Filed under: Main Dish, Pasta, vegetarian Tagged with fire roasted diced tomatoes, garlic, olive oil, onion, ravioli3 Comments

Creamy Potato Soup

January 29, 2011 by Tiffany

Potato soup is one of my favorite meals. I have 3 different versions already (Ham and Potato Chowder, Baked Potato Soup and my humble Potato Soup).

This Creamy Potato Soup is a souped up version of the humble potato soup. (Yes, I just used the word soup 3 times in the same sentence.)

It’s creamy (hence, the name), comforting and warm. And it uses common ingredients that you probably already have in your pantry. Here’s what you’ll need: [Read more...]