Course: Vegetarian

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 […]

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

Photo Courtesy of Eating Well 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. Simple, Tasty, Healthy Quinoa Salad with Beets & Oranges Recipe Type: Vegetarian Cuisine: Fusion Mediterranean Author: Mr. Serious Foodie, via EatingWell Magazine 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 medium oranges 1 tablespoon sherry vinegar or champagne vinegar 2 tablespoons Serious Foodie Pomegranate Sauce [...]

For the Love of Carrots – Moroccan Carrot Salads

  Spicy Moroccan Carrot Salad: picture Tal Ronnen 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. 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 guajillo, stems removed ½ cup red wine vinegar 3 garlic cloves, coarsely chopped 1 teaspoon ground cumin ½ teaspoon […]