Recipes by Ann Metts tagged vegetarian
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Curry Lentil Sweet Potato Soup
butter or margarine, medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch chunks, large stalks celery, cut into 1/4-inch pieces, large onion (12 ounces), cut into 1/4-inch pieces, garlic clove, minced, curry powder, grated, peeled fresh ginger, ground cumin, ground coriander, salt, ground red pepper (cayenne), vegetable broth
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Peppers Stuffed W/ Quinoa And Cheese
large bell peppers, cooked quinoa (you can use orzo also), olive oil, cloves of garlic, small onion chopped, medium zucchini chopped, white wine or water, chopped fresh parsley, chopped fresh basil, salt, freshly ground black pepper, 4 oz. of shredded cheese
Green peppers are filled with a light mixture of quinoa, vegetables, and cheese
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Bean Burritos
¾ cup rice (brown or white), olive oil, medium onions, chopped, garlic cloves, chopped, jalapeño chile, chopped (ribs and seeds removed, for less heat), ground cumin, Coarse salt and ground pepper, tomato paste, cans (15 ounces each) pinto beans, drained and rinsed, box frozen corn kernels (10 ounces), 6 scallions, thinly sliced, 8 burrito-size (10-inch) flour tortillas
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Deep Dish Polenta Pizza
olive oil, plus more for the pan, polenta (not instant), grated Parmesan (1 ounce), Kosher salt and black pepper, head radicchio, shredded, sun-dried tomatoes, thinly sliced, mozzarella, cut into 1/2-inch pieces
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Broccoli Crunch
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
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Vegetarian Crockpot Chili
1 15-ounce can black or kidney beans, rinsed and drained, 2 14.5 cans diced tomatoes, undrained or substitute Rotel, 1 10-ounce package frozen whole-kernel corn, medium zucchini, halved lengthwise and cut into 1/2-inch slices, bottled salsa, medium green sweet pepper, coarsely chopped, medium onion, chopped, stalk celery, sliced, 2-3 teaspoons chili powder, dried oregano, crushed, ground cumin
Easy and tasty
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The Victorian Cucumber Sandwich
1 (12") cucumber, Salt, 1 tbsp. good olive oil, 1 tbsp. lemon juice, Scant tsp. sugar, Freshly ground white pepper
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Herb-Infused Marinated Tofu Steaks
balsamic vinegar, tamari soy sauce, water, 2-3 springs fresh rosemary (or 1 teaspoon dried), 2-3 springs fresh thyme (or 1 teaspoon dried), 2-3 springs of fresh marjoram or oregano (or 1 teaspoon dried), 32 oz. of firm tofu, cut into steaks or, up to 12 portabella mushroom caps
Tangy/Sweet marinade, good for tofu or mushroom caps
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Linguine With Basil Pesto
garlic cloves, c. packed fresh basil, c. packed fresh parsley, extra virgin olive oil, c. finely grated Parmesan or Romano, c. chopped walnuts, 1 Tbs. fresh lime juice, tsp. salt, 12 oz. dried linguine, cooked & drained
stove
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Quinoa With Pine Nuts & Kalamata Olives
quinoa, pine nuts, cut pitted kalamata olives, finely chopped shallots, garlic cloves, minced, veggie broth, fresh chopped flat leaf parsley, fresh chopped cilantro, 2 avocados, diced, lemons, Sea salt & ground black pepper
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Red Lentil Soup
extra virgin olive oil, 1 onion, chopped, 3 shallots, chopped, red-pepper flakes
Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them ...
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Carrot Soup
carrots, extra-virgin olive oil (or clarified butter), medium cloves garlic, minced, large yellow onion, chopped, 3 cups+ vegetable stock or water, juice of 1/2 a lemon, fine grain sea salt (as much as you need)
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Quick Coconut Curry Stir-Fry
medium onion, chopped into 1/2 inch chunks, extra firm tofu, cut into 3/4 inch cubes, 2-3 cups broccoli, snap peas, peppers, mushrooms…you choose!, Salt and pepper
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Chick Pea Salad With Roasted Red Peppers
large red peppers, roasted and skinned (great directions over here, if you’re new to this), of cooked chickpeas, rinsed if canned (about 2 15-ounce cans), of parsley, chopped, of chopped mint, of capers, rinsed, of fresh lemon juice or red wine or sherry vinegar, of salt, cloves of garlic, minced, of extra virgin olive oil
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Creamy Tomato Soup
(1/2 stick) unsalted butter, olive oil, medium onion, chopped, medium carrot, finely diced, course sea salt and fresh black pepper, splash of red wine vinegar (just over 1 Tablespoon), all-purpose flour, tomato paste, dried bay leaf, cans (14 1/2-ounces each) low sodium chicken broth, cans (28-ounces each) whole peeled tomatoes in juice (with basil if available), 1/2- 3/4 cup whole milk or cream
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Turnip Gratin
medium sized turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin, Olive oil, 3-4 slices white bread (enough to make two single layers in the pan), crusts removed, onion, sliced, Gruyere cheese, Salt and pepper, 8x5 baking pan or casserole dish
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Swiss Chard And Sweet Potato Gratin
(1/2 stick or 2 ounces) butter, small onion, finely chopped, Swiss chard, leaves and stems separated and both cut into 1-inch pieces, of freshly grated nutmeg, heavy cream or whole milk, garlic cloves, minced, flour, medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds, minced fresh Italian parsley, minced fresh thyme, Fine sea salt, Freshly ground black pepper
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Zucchini With Quinoa Stuffing
quinoa, rinsed, medium zucchini, 1 15-ounce can cannellini beans, rinsed, grape or cherry tomatoes, quartered, almonds, chopped (about 2 ounces), cloves garlic, chopped, grated Parmesan (3 ounces), olive oil
For Candida diet: use less or eliminate the parmesan cheese.