Category: Vegetarian Recipes

Turkish Pomegranate, Eggplant, and Lentils

This is a great, simple, tasty recipe from Turkey that takes a little bit of time to cook, but is well worth the time – full of flavor, satisfying, and vegan.  To keep the textures and flavors of the vegetables distinct, it’s important that you layer the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. This dish is best when made ahead and allowed to mellow for at least a few hours. Print Recipe Turkish Pomegranate, Eggplant, and Lentils 1/4 teaspoon Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium sized, finely minced2 medium tomatoes chopped2 medium green peppers, such as Anaheims stemmed, seeded and coarsely chopped 1/4 teaspoon crushed red pepper Optional1/2 cup Serious Foodie Pomegranate Grill SauceSeeds from 1 pomegranate Optional Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium […]

Pear Cranberry Salad with Fig Dressing

This simple, healthy salad comes together in minutes, and uses one of the Serious Foodie Sauces as the basis for a delicious dressing that you are bound to use time and again. Pear Cranberry Salad with Fig Dressing Ingredients 1 large bag of arugula or spring mix 1 large pear, sliced (Bosc or Anjou work best) 1/2 cup dried cranberries 3 tablespoons Serious Foodie Fig/Orange Sauce and Marinade 1 tablespoon balsamic vinegar (white balsamic is best) 1/4 cup extra virgin olive oil. Salt and pepper 1/8 pound feta, crumbled Optional:  1/2 cup walnuts, chopped Directions In a large salad bowl, combine the arugula or spring mix, sliced pears, and cranberries. Whisk together the Serious Foodie Fig Sauce, vinegar, and salt & pepper.  Slowly whisk in the olive oil. Dress the salad, as desired, and toss. Add the feta cheese and optional walnuts, and toss again before serving

Slaw Is Not Just Cabbage

Coleslaw is found at almost every outdoor meal - but mostly it's the typical soggy mayonnaise-dressed, cabbage-centric boring stuff you can find in any grocery store by the pint or quart. For us, we needed to dig into the foundation of what salw means, and how we can make it fun, and a bit healthier. There is actually no real definition of the word "slaw" - but it seems to mean shredded raw vegetables, in general.  So that's where we'll start. Beet Slaw We have the Serious Foodie version of slaw that we've used at many events, using carrots, raw beets, and fresh yellow peppers - then dressed it with our amazing Serious Foodie Blood Orange/Aji Panca dressing made from one of our sauces (click HERE for the recipe).  Also check out the really great Quinoa and Roasted Corn salad, which is almost a slaw by our definition (click HERE for the recipe). In this article, we present a few of our favorite combinations.  Think about using any of these combinations at your next BBQ event, or take it along the your next tailgate party. The Slaw Primer It's actually quite simple.   Just pick one or more for each category: THE [...]

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Tailgate Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for tailgate parties.  Here we prepare a green vegetarian chili that is as tasty and satisfying as any meat-based chili we have cooked. The use of diced portabello mushrooms gives a meaty texture to the chili, and the corn gives natural sweetness and crunch.  The Serious Foodie Hatch Chile Cooking Sauce (click HERE to order on-line) makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Vegetarian Chile with Serious Food Hatch Chile Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: Serves 4 to 6 Serve this hearty chili with brown rice or hearty bread. Ingredients 4 tablespoons safflower oil (or any other neutral tasting oil) 1 1/2 cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers 1 medium to large carrot, diced 1 medium summer squash, stem ends trimmed and cut into small dice 2 medium zucchini, stem ends trimmed and cut into small dice 1 1/2 pounds portobello mushrooms (about 5 large), […]

Roasted Vegetable Salad with Blood Orange/Aji Panca Sauce

Roasted vegetables are great any time of the year, but especially now.  The Fall gives us some of the nice end of the season fresh bounty, and the cooler weather gets us back in the kitchen - it's nice to use the indoor oven again. The roasted vegetables in this recipe can be used right out of the oven, or converted into a salad.  The salad idea came to us as a way to serve these delightful veggies at a function where re-heating would be hard (think Tailgate Party).  For roasting, use any vegetable that will hold up in the oven - root vegetables of any type work well.  3.2.2925 Roasted Vegetable Salad with Blood Orange/Aji Panca Sauce Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4-6 Ingredients 1 to 1.5 pounds Zucchini, sliced in rounds 2 medium carrots, peeled and sliced in rounds (try multi-colored carrots if they are available) 1 red onion, julienned sliced Salt and pepper to taste 2 tablespoons olive oil 10 oz. jar of Peruvian Blood Orange & Aji Panca Sauce from The Serious Foodie (click HERE to shop). Greens mix (romaine, spinach, arugula, etc.) [...]

Meatless Deliciousness – Swiss Chard Enchiladas

We just returned from a San Francisco visit, and we were delighted to see this recipe published in the Wall Street Journal from the amazing Chef Gonzalo Guzmán (real-deal regional Mexican food at Nopalito). You  don’t need a pantry-full of stuff to make this packed-full-of-flavor, healthy vegetarian dish.  Try making up a lot of extra Swiss chard, using it for morning omelettes the next day. ———————————————————————————————————- Swiss Chard Enchiladas TOTAL TIME: 30 minutes SERVES: 4 6 tomatillos, husks removed and rinsed 1½ jalapeños, stemmed and seeded 3 cloves garlic 3 cups fresh cilantro, plus ½ cup leaves for garnish ¾ cups crema or sour cream 12 cups Swiss chard, ribs removed and leaves roughly chopped Kosher salt ¾ cup canola oil 12 corn tortillas 1½ cups Oaxacan or Monterey Jack cheese, coarsely grated ⅓ cup queso fresco, crumbled Lime wedges, for serving 1. Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain. 2. Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until […]

Pump Up Your Butternut Squash with Peruvian Blood Orange Sauce

Butternut squash might be fall’s most versatile, but potentially the most boring, vegetable.  While you can put it in soups, salads, and pasta (and even dessert),  it has a danger of being bland it left on its own. We have a simple way to up your game with butternut squash – add some flavorful, slightly exotic Serious Foodie Peruvian Blood Orange sauce to the mix (click HERE to purchase, or find it at a store near you). In this recipe, we’re serving the squash mashed – mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin – or as a hearty side with a vegetarian meal. Don’t mash too much though — leave it on the chunky side. Alternatively, you can just roast the squash, then pour a bit of the Blood Orange Sauce over the top when serving. Mashed Butternut Squash with Peruvian Blood Orange Sauce Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 4-6 This recipe also works well with sweet potatoes or yams. Ingredients 2 pounds butternut squash, peeled, […]

Turn the Beet Around: Simple, Tasty, Healthy Quinoa Salad with Beets & Oranges

[vc_row][vc_column width=”1/1″][vc_column_text] Photo Courtesy of Eating Well [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] We are always for raising our game when it comes to healthy eating – and two of our favorite components are beets and quinoa.  There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a meatless main course) has it all.  We found the original recipe and picture on the EatingWell website (click HERE for the original recipe), and we were inspired to put our own spin on the dish.  We suggest using red beets, but try this recipe with the sweeter, and less earthy, golden beets.  You might also like using blood oranges with the golden beets for some interesting color and texture. [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Turn the Beet Around: Simple, Tasty, Healthy Quinoa Salad with Beets & Oranges Recipe Type: Vegetarian Cuisine: Fusion Mediterranean Author: Mr. Serious Foodie, via EatingWell Magazine Nov/Dec 2012 Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: Serves 4 to 6 Ingredients 3 medium beets (about 1¼ pounds) 2 cups vegetable broth 1½ cups water 2 cups red quinoa (see Tips) ½ teaspoon salt 2 […]

For the Love of Carrots – Moroccan Carrot Salads

[vc_row][vc_column width=”1/1″][vc_column_text css=”.vc_custom_1487199705713{border-width: 10px !important;}”] Spicy Moroccan Carrot Salad: picture Tal Ronnen [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] There is a wonderful Israeli restaurant in Philadelphia called Zahav – and we had the pleasure to sample many wonderful dishes with associate Serious Foodies Lisa and Randy.  There were many outstanding dishes, many of which were vegetarian – but the standout was their spicy carrot salad (see last recipe below). We came across a few recipes this weekend, and wanted to share with our readers – they are simple and elegant, the type of dish you want to do for a party or your significant other.  We are reprinting our favorites, and we hope that you’ll be intrigued enough to try a few. [/vc_column_text][/vc_column][/vc_row] Spicy Moroccan Carrot Salad Recipe Type: Vegetarian Cuisine: Moroccan Author: Tal Ronnen Prep time: 1 hour Cook time: 10 mins Total time: 1 hour 10 mins Serves: Serves 4 This recipe was found at the Joy of Kosher website (click [url href=”http://www.joyofkosher.com/recipes/spicy-moroccan-carrot-salad/” target=”_blank”]HERE [/url]for their version). Recipe reprinted from Crossroads by Tal Ronnen. Ingredients 1 ½ pounds small rainbow carrots (about 24), tops trimmed 8 dried red chilies, such as guajillo, stems removed ½ cup red wine vinegar 3 garlic cloves, […]

Strata & Romesco Sauce: Fancy Egg Casserole by Another Name

[vc_row][vc_column width=”1/1″][vc_column_text] Whether you spell it strata or stratta or simply egg casserole, you find this savory egg bread pudding throughout Europe – and anywhere else where you have leftover bread.  You always start with bread, eggs, and cheese – then you decide what else  you’d like.  You can keep it strictly vegetarian with an array of possibilities – or you can go in the carnivorous direction by adding various meats.  Think quiche when constructing the ingredients for your  strata. We did a survey of on-line recipes, and found quite a few that we liked (the best were on Martha Stewart, of course), and tried a few in our test kitchen.  Some failed because of lack of taste or texture –  so here we will give you a fool-proof version, then add some real class with the Serious Foodie Romesco Sauce.  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The keys to a good strata are few but all important: Find the best ingredients.  If you see some wonderful in-season vegetable at the store or farmer’s market, grab it (asparagus is quite brilliant right now). You must start with dried out bread – either stale, or toasted.  We preferred toasted bread for our […]

  • 1
  • 2