Robot Heart Recipes Test Kitchen: 10 Easy Vegetarian Breakfasts

So even though your kitchen may find itself abuzz with holiday food prep and cookie baking this week, you (and your house guests) still need to eat breakfast, right? Here is a list of Robot Heart Recipes Test Kitchen Approved quick, easy, and healthy vegetarian (some are vegan too!) breakfast ideas to keep your holiday motor running!

Berries with Cashew Cream and Granola

Breakfast Quinoa with Blueberries

Fig and Flax Muesli

Mediterranean Tofu Scramble

Millet with Pineapple, Coconut, and Flaxseed

Peanut Butter French Toast

Santa Fe Breakfast Burrito

Southwestern Style Breakfast Sweet Potatoes

Strawberry and Goat Cheese English Muffin

Toast with Cinnamon-Almond Butter and Sliced Pears

Robot Heart Recipes Test Kitchen: 10 Holiday Appropriate Vegetarian Main Dishes

Here is a collection that I put together of Robot Heart Recipes Test Kitchen approved vegetarian main dishes that will work well for the holidays. They range in difficulty—some are more time consuming than others, but any of them will make your holiday table take a trip to Yum City!

Baked Tomatoes, Squash, and Potatoes

Herb, Spinach, and Ricotta “Pasta”

Magic Roasted Tomatoes, Fennel, and Grapes with Farro

Nut-Crusted Asparagus, Leek, and Gruyère Quiche

Roasted Potatoes, Green Beans, and Tofu in Tomato Curry

Spaghetti Squash with Mixed Herb Pesto and Green Vegetables

Spelt-Crusted Orange Tomato, Red Onion, and Fresh Basil Pizza

Spinach and Mushroom Enchiladas with Toasted Corn Sauce

Twice Baked Potatoes

Zucchini and Eggplant “Lasagna”

Sweet Potato and Turnip Mash with Sage Butter
Makes 6 Servings, about 1/2 cup each

I intended to get some of my Thanksgiving fare posted right after the holiday. However, after six hours of cooking (needless to say that I overdid it just a wee bit), I was far too exhausted the day after to turn my attention to blogging. I instead spent my post-holiday haze watching classic Alfred Hitchcock movies with my grandfather. Then I shifted gears to get a birthday cake baked for my mom—which is a whole other post altogether. At any rate, here is the first of my Thanksgiving posts. I thought I would start with the dish that was the biggest hit. We really loved the flavor of this mash, and as a bonus, it was super easy to prepare. I may possibly incorporate a bit more turnip in future renderings to up the ante on the flavor contrast.

INGREDIENTS

1 pound sweet potatoes, peeled and diced

8 ounces turnips (about 2 medium), peeled and diced

3 large cloves garlic

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 tablespoons butter

1 teaspoon kosher or sea salt

1/2 teaspoon coarsely cracked pepper

INSTRUCTIONS

Step One: Place potatoes, turnips, garlic, and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

Step Two: Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.

Step Three: Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Source: Eating Well, November/December 2010. View the recipe on EatingWell.com.