Category: Vegetarian Recipes

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Super Bowl Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for 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 makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Looking for a meat green chile recipe?  Click HERE. 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 […]

For the Love of Carrots – Moroccan Carrot Salads

Spicy Moroccan Carrot Salad: picture courtesy of Tal Ronnen [Updated December 28, 2020] There is a wonderful Israeli restaurant in Philadelphia called Zahav, created by the brilliant chef Michael Solomonov.  Pre-COVID, we had the pleasure to sample many wonderful dishes, many of which were vegetarian. One of the standouts was their spicy carrot salad, which became the inspiration behind this blog (see last recipe below). We came across a few similar recipes, and came up with a few of our own. These are simple and elegant, the type of dish you want to do for a party or your significant other.  They can be made as appetizers, side dishes – or vegetarian main courses.  We are reprinting our favorites, and we hope that you’ll be intrigued enough to try a few. 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 HERE  for the original 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 […]

Meatless Deliciousness – Swiss Chard Enchiladas

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.  Eliminate the crema and cheese, or use a vegan version, to make this dish vegan.  Use a pure corn tortilla to make it a gluten-free dish. ———————————————————————————————————- Swiss Chard Enchiladas TOTAL TIME: 30 minutes SERVES: 4 Serious Foodie Hatch Chile Sauce (Click HERE to order) 2-3 medium cloves garlic – minced ¾ cups crema or sour cream 6-8 cups Swiss chard (2 bunches), ribs removed and leaves roughly chopped Sea salt Black pepper 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 Cilantro 1. Make filling: Heat 2 tablespoons oil in a large sauté pan over medium heat. Add garlic to pan, then sauté until aromatic and lightly golden, about 1 minute. Add chard and salt and pepper to taste, then sauté until leaves wilt but retain their bite, about 2 minutes. Turn off heat, stir in Oaxaca cheese, 1 cup of the Serious Foodie Hatch Chile Sauce, and season to taste. 2. Fill a small pot […]

Sicilian-Style Pasta with Cauliflower

Sicilian-Style Pasta with Cauliflower We came across a package of tri-colored cauliflower, and we got inspired to find a recipe that was a bit different than our usual steamed, roasted, or sauteed cauliflower.  We wanted to highlight the color and flavor of these amazing looking vegetables, and create a satisfying main dish that fits our new vegetarian diet. This recipe uses the Sicilian concept of sweet/spicy/salt/sour.  And it’s simple, and delicious.  Even though Calabria is not strictly Sicilian, we add some of the Serious Foodie Calabrian Pepper Relish to spice up the dish – the Sicilians also love their spicy peppers. Print Recipe Sicilian-Style Pasta with Cauliflower The real trick to this recipe, and most pasta recipes, is to make sure that the pasta is cooked a bit less than al dente. Adding the pasta to the sauce, and simmering for 5 minutes, will infuse a lot of flavor into the pasta. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 3/4 lbs. Whole grain pasta We use the Ancient Grains version with brown rice and quinoa.1 tablespoons Kosher sea salt1/4 cup Extra […]

Crispy Tofu Stir Fry – New Zealand Style

Crispy Tofu Stir Fry – New Zealand Style New Zealand cuisine is a true fusion culture – a great mix of indigenous ingredients, and a blend from the Europe and Asian tastes.  The Serious Foodie Tamarillo Grill Sauce  captures the essence of New Zealand cuisine: tangy, sweet, savory, spicy, and completely unique, using the imported tamarillo (see our Stories for more information on this relatively unknown fruit). This sauce can be used directly on almost any protein – but in this recipe, it is indeed the star ingredient of a vegan main dish that uses crispy tofu.  This recipe comes together in minutes – just depends on how fast you can prep the vegetables. Print Recipe Crispy Tofu Stir Fry – New Zealand Style While we like to keep this recipe vegan, you can substitute chicken, fish or pork for the tofu. Serve with rice or noodles. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Asian Prep Time 10 minutes Cook Time 10 minutes Passive Time 45 minutes Servings servings MetricUS Imperial Ingredients 8 ounces extra firm tofu It is important to use extra firm2 tablespoons corn starch2 tablespoons neutral vegetable oil We use grapeseed oil2 […]

Acorn Squash with Mango Butter

Acorn Squash with Mango Butter We often wonder “What can we do to make winter squash recipes interesting?”  We were inspired by our favorite TV cooking show, Milk Street, with their elegant, wintry side dish was inspired by a recipe from “Gjelina” by chef Travis Lett.  There are a few great technique tips in the original recipe (find it HERE), and the dish looks beautiful. We did our own version, substituting the Serious Foodie South Pacific Sauce (Mango/Aji Amarillo) for the orange juice and vinegar in the Milk Street recipe – and the results were nothing short of amazing – bold flavor pops from the Serious Foodie sauce that matched perfectly with the roasted squash. Print Recipe Acorn Squash with Mango Butter Easy, simple, and elegant roasted squash – use as a vegetarian main dish (vegan, if you substitute faux butter for the real thing) or just a great winter time side dish. Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Prep Time 5 minutes Cook Time 40 minutes Servings servings MetricUS Imperial Ingredients 1 Acorn squash About 1 to 1.5 pounds. Cut into rounds or half rounds5 tablespoons Salted butter, or vegan butter Cut into 1-tablespoon pieces, […]

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

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 […]

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 [...]

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.) [...]
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