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Category Archives: Vegetarian

Thanksgiving

I am so excited right now – I don’t know if it is from the mug of coffee I just finished or because I have found so many amazing recipes for Thanksgiving that I just can’t wait to share! Every year my parents host Thanksgiving. About 8 years ago I asked if I could help cook. This was around the same time I became very interested in nutrition, so my ulterior motive was to turn our traditional WI thanksgiving into a more wholesome, healthful, and nutritious meal.  Thankfully that first successful year has turned into tradition of homemade pies, fresh vegetables, and made-from-scratch cranberry sauce.

Each year I search for new recipes to try. In the last few weeks I have found dozens of fall dishes that I can’t wait to try (but will likely have to with this thing called medical school in my way). Here are some of the favorites I have found so far. As I make them, I will post the recipes with notes about how they were.

Brunch

Sides

Dessert

Breads

Leftovers

 

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Green Smoothies

A few years ago I tried my first green monster. I may have blogged about it in the past. I offered Jason a giant glass of green and for the first time ever in our marriage, he hesitated to taste what I had prepared. He was already wincing as he put the glass to his lips. But, slowly after he took the first drink his face relaxed and he agreed it was delicious.

I first learned about the “Green Monster” smoothie from Angela at “Oh She Glows.” The recipe is simple – 2 cups of spinach, about 1 cup of fruit, a splash of milk, and ice (or no ice if you use frozen fruit). The possibilities and additions are endless. I recently started making these smoothies again as a new way to get my salad in for the day. Just google “green smoothie” or “green monster” and my comments will be confirmed – these are nothing short of amazing and delicious. Why are they so great?

  • Make an entire meal in less than 10 minutes
  • If you have a mini blender system, you barely make any dishes
  • Get 2 servings of vegetables and 2 servings of fruit without thinking
  • Grab-and-go – you can prepare them in advance
  • Kids love them – we gave them out at a local grocery store as part of an Outgamine County FAN coalition and CAHL event
  • 100% raw for those of you interested in detox or raw food diets
  • Fit into ANY diet – gluten-free, dairy-free, grain-free, vegan-friendly, etc…
  • Suprisingly filling – I have had one as a post-bike ride dinner and wasn’t hungry the rest of the night
  • Delicious!

There are tons of recipes here. Feel free to share your recipes here or at the previous link!

Lynn’s Favorite Green Monster

Ingredients

  • 2 cups spinach
  • 1 banana
  • 1/2 cup blue berries
  • 1 cup frozen strawberries
  • splash of almond milk (you can use any liquid – milk, milk-substitute, juice, water, etc…)

Directions

  1. Pour a little milk in the bottom
  2. Place spinach in the blender first – this prevents it from flying up into the lid
  3. Put fresh fruit on top (set frozen fruit aside)
  4. Pulse to see if there is enough milk. If the blender gets stuck, add a little more milk if needed
  5. Blend until all of the ingredients are combined.
  6. Add frozen fruit. Pulse a few times and then blend until thick.
 
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Posted by on August 11, 2012 in Drinks, Favorites, Fruit, Salad, Vegetarian

 

Quinoa Casserole

Crock Pot Quinoa Casserole by a Year of Slow Cooking

Ingredients

  • 1 1/2 cups quinoa
  • 3 cups broth
  • 1 T olive oil
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 sliced or chopped almonds
  • 1/3 cup dried unsweetened cranberries
  • handful of baby spinach
  • 1 cup baby tomatoes, halved or quartered depending on size
  • 1/2 block feta cheese, crumbled

Directions

  1. Rinse the quinoa in a fine strainer until the water runs clear. Dump it into 4-6 qt crockpot.
  2. Add 1 tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the salt, and cinnamon. Stir in almonds and cranberries.
  3. Cover and cook on low for 4-6 hours. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to how you know rice is done.
  4. Fluff the quinoa with a fork, and add the baby tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.
 
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Posted by on March 24, 2012 in Casserole, Crock Pot, Grains, Vegetarian

 

Carrot Pudding

Carrot Pudding by a Year of Slow Cooking

Ingredients

  • 4 cups grated carrots
  • 1 small onion, grated
  • 1 cup heavy cream
  • 1 egg, beaten
  • 2 teaspoons kosher salt
  • 1 teaspoon ground nutmeg
  • 1 tablespoon white granulated sugar

Directions

  1. Use a 4-quart slow cooker.
  2. Grate the carrots and onion and add them to your crockpot.
  3. In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour this mixture into your slow cooker, and stir well.
  4. Cover and cook on low for 4 to 5 hours. Your pudding is done when the carrots are tender.
  5. Improve the texture by blending. You can use a hand-held stick blender (CAREFULLY) pulse a few times to create a pudding-like consistency. You can also (carefully!!) transfer the mixture to a traditional blender to pulse a bit.
 
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Posted by on March 20, 2012 in Crock Pot, Vegetarian

 

Slow Roasted Cabbage and Potatoes

Slow Roasted Cabbage and Potatoes by A Year of Slow Cooking

Ingredients

  • 1 small head of cabbage (cut into wedges)
  • 12-14 colorful baby potatoes, cut into 1″ chunks (no need to peel)
  • 10-12 whole cloves of garlic
  • 1/4 cup olive oil
  • 2 T balsamic vinegar
  • 1 t kosher salt
  • 1/2 t black pepper

Directions

  1. Combine veggies into the crockpot with the whole garlic cloves. Add olive oil, salt, pepper, and balsamic vinegar. Toss to coat. DO NOT ADD WATER.
  2. Cook on low for 4-6.
  3. The vegetables are done when the potatoes reach desired tenderness.
  4. The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls.
 
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Posted by on March 15, 2012 in Crock Pot, Potato, Vegetarian

 

Caramelized Onions

Slow Cooker Caramelized Onions by A Year of Slow Cooking

Ingredients

  • 2 pounds tiny onions (sometimes called boiler or pearl onions)
  • 1/2 cup raisins (one small box)
  • 1 T butter
  • 2 T balsamic vinegar
  • 1 T sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup pine nuts

Directions

  1. Use a 4-6 qt crockpot.
  2. Cut the top and bottom off of all of the onions and peel away the skin. If you get some of the onion and peel that off an outer layer, that’s okay. It takes a while to peel the onions; make sure you’re in a good mood.
  3. Put the onions in the crockpot and toss with balsamic vinegar, salt, and pepper. Add the pat of butter and the raisins. Toss in the pine nuts.
  4. Cover and cook on high for 2-4 hours, stirring every 45 minutes or so.
 
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Posted by on March 10, 2012 in Crock Pot, Vegetarian

 

Acorn Squash Crock Pot Recipe

Acorn Squash Crock Pot Recipe by A Year of Slow Cooking

Ingredients

  • Acorn squash
  • 2 T brown sugar
  • 2 T butter
  • 2 tsp cinnamon
  • 4 pinches of salt
Directions
  1. Use a 4 quart crockpot. Cut the squash in quarters, and scoop out the seeds and stringy pulp.
  2. Put 1/2 T of butter and 1/2 T of brown sugar into each quarter. Sprinkle 1/2 tsp of cinnamon onto each brown sugar pile. Add a small pinch of salt to each quarter.
  3. Lower the pieces into your crockpot. Cover and cook on low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.
 
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Posted by on March 7, 2012 in Crock Pot, Vegetarian