Savory Indian Sweet Potatoes

Serves 2 as a main dish, 4 as a side dish

Note: Since I hate the guts off of all forms of bell pepper, I dug around in my vegetable bin to find a friend that I thought suitable for this recipe. I located some wayward cauliflower and considering I have always enjoyed cauliflower with Indian spices and happened to have some laying around, I switched out the bell pepper.

INGREDIENTS:

2 large sweet potatoes

1 cup diced onion

1/3 cup water, unsweetened apple juice, or orange juice

3 cloves garlic, minced or pressed

1 1/2 tablespoon grated fresh ginger root

2 teaspoons ground cumin

1 minced small fresh green chile, seeds removed for a milder “hot”

2/3 cup diced red and/or green bell peppers

3 tablespoons low-fat cream cheese

1 1/2 tablespoons fresh lemon juice

1/2 cup fresh or slightly thawed frozen peas

salt and ground black pepper to taste

COOKING INSTRUCTIONS:

Step One: Bake the sweet potatoes at 400 degrees for about 1 hour, or until tender.

Step Two: While the potatoes bake, combine the onions and water or juice in a medium saucepan. Cover, and simmer until the onions soften, about 5 minutes. Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.

Step Three: Remove from heat. Cut the cream cheese into small pieces and stir into the hot vegetable mixture to melt. Set aside.

Step Four: When the sweet potatoes are baked, cut them in half lengthwise. Hold each potato half with a heavy towel or mitt in hone hand and scoop out the central part of the flesh with a spoon. Leave about 1/2 inch shell so that the potatoes maintain their shape. Mix the potato flesh with the vegetable-cheese mixture. Add the lemon juice, peas, and salt and pepper.

Step Five: Lower the heat to 350 degrees. Stuff the potato shells with the filling. Place them in a lightly oiled baking dish. Cover and bake for 15 to 20 minutes, until thoroughly hot.

Source: Moosewood Restaurant Low-Fat Favorites, 1996.

Tangy Shredded Cabbage Salad

Serves 4

I had a couple of issues with this recipe. First, I thought that the amount of oil was excessive, the next time I make it I would definitely tone it down. Second, I thought the amount of salt went overboard and the amount of sugar was “underboard” in order to accomplish a good sweet and sour balance. (I ended up adding cabbage after the called for amount of salt made it too salty for my taste). That being said, I was pleased with the result after playing around with it for a bit. I also chose to finely shred the cabbage using a knife rather than grating—it seemed like it would end up too chewed up via a grater.

INGREDIENTS:

2 cups tightly packed, shredded green cabbage (use the large holes of the grater)
1 small serrano chili, seeded and minced
2 tablespoons fresh lemon juice, or more as needed
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds

COOKING INSTRUCTIONS:

Step One: In a medium bowl, toss together the cabbage, chile, lemon juice, salt, and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.

Step Two: Heat the oil in a small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well.

Step Three: Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom. Serve cold or at room temperature.

Source: The Smitten Kitchen, June 2007. View the recipe on SmittenKitchen.com.

Carrot Orange Salad

Serves 4-6

I stumbled across this recipe in one of my favorite cookbooks and realized that it was nearly ingredient for ingredient a favorite Vegetarian Times concoction that I had not made for years. In memory of my old buddy, I added a 1/2 teaspoon of poppy seeds. I also added the zest of one lemon, for good measure. Some also might like raisins in this little ditty, although personally, I think they would make it a wee bit too sweet.

INGREDIENTS:

2 or 3 large carrots, peeled and grated (about 4 cups)

2 navel oranges

2 tablespoons fresh lemon juice

1 tablespoon honey

1/2 teaspoon cinnamon

COOKING INSTRUCTIONS:

Step One: Place the grated carrots in bowl large enough to hold the completed salad and set it aside.

Step Two: Slice off the ends of the oranges, place each one, cut side down, on the working surface, and slice down the curved sides with broad strokes all of the way around, positioning the knife just deep enough to remove the peel and all of the pith.

Step Two: Holding each peeled orange over the serving bowl, slip a paring knife between the membrane and one of the sides of each orange section, cut in toward the center of the orange, and then cut back out the other side wide a motion resembling a “v”. The orange section will fall into the bowl. Repeat this process around the entire orange and then squeeze the juice from the membrane into the bowl.

Step Three: Combine the lemon juice, honey, and cinnamon in a small bowl and pour over the carrot-orange mixture. Before serving, allow the salad to sit for at least 10 minutes so the flavors will mingle.

Source: Moosewood Restaurant Low-Fat Favorites, 1996.

Spiced Sweet Potato Fries from Vegan Yum Yum

Roasted Tomato Bean Dip from FatFree Vegan Kitchen

Black Bean and Goat Cheese Quesadillas from Martha Stewart Living

Sundried Tomato Stuffed Mushrooms from Smitten Kitchen

Potato Tacos from The Kitchn

Chocolate Crunch from Eating Well

Quick-and-Easy Vegetarian Recipes from Cooking Light

Twenty meatless dishes, ready in 20 minutes or less!

Despite the vegetable peeler induced laceration I obtained spreading from my left middle finger to my left ring finger, the half tub of silken tofu that accidentally ended up in my garbage disposal, and never being able to figure out what the recipe meant by “ground red pepper,” this meal turned out super tasty!

For the record…in the soup I used yellow onion, Yukon Gold potato, 1 teaspoon smoked paprika (which tasted like plenty in my opinion), a sprinkle of cayenne pepper (since I couldn’t figure out what “they” meant by “ground red pepper” and 1/2 a teaspoon of cayenne would have been way too much), and nonfat Greek yogurt.

In the dressing, I added a tablespoon of tahini (2 tablespoons total), which seemed just about right!

Smoky  Cauliflower Soup

Serves 4

INGREDIENTS:

2 teaspoons olive oil

1 medium onion, chopped

1 large carrot, peeled and chopped

3 cups vegetable stock

1 large potato, peeled and cut into chunks

1 head cauliflower, cut into florets

1/2 cup nonfat plain yogurt

1-2 teaspoons smoked paprika

1 teaspoon salt

1/2 teaspoon ground red pepper

COOKING INSTRUCTIONS:

Step One: In a medium saucepan, heat oil over medium-to-high heat. Add onion and carrot. Stir and saute for 5 to 6 minutes.

Step Two: Add the stock, potato, and cauliflower and simmer for 15 to 20 minutes. Remove from heat and allow to cool. Remove 3/4 of the soup in small batches and puree in blender until smooth.

Step Three: Return soup to the saucepan and stir in remaining ingredients. Heat again for 3 minutes over low heat. Divide among four bowls. Lightly sprinkle with smoked paprika.

Source: I found this recipe ripped out of a magazine with no identification marks. I failed to find it via my copious Googling skills. So, I apologize in advance Publication XYZ…don’t sue me, I’m only sharing your recipe without props because it was delicious!

Goddess of Legumes Salad

INGREDIENTS:

Green butter lettuce

Red butter lettuce

Fresh green beans, trimmed, halved, and steamed

Frozen organic peas, thawed and drained

Canned organic Great Northern beans, drained and rinsed

Step One: In a large bowl, mix enough of all ingredients together sufficient for number of people serving.

Source: Robot Heart Original.

Susan’s Lite Goddess Dressing

Make this dressing more like the original by increasing the tahini a tablespoon at a time, until it tastes the way you like. Remember that the fat and calories go up as the tahini increases!

INGREDIENTS:

6 ounces lite firm silken tofu (1/2 pkg. of Mori-Nu)
1/4 cup water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon tahini
2 green onions, white parts removed, chopped
1 tablespoon chopped fresh parsley, packed
1 large clove garlic

COOKING INSTRUCTIONS:

Step One: Place all ingredients in blender and process until smooth.

Source: FatFree Vegan. View the recipe on FatFree Vegan.com.

Superfast Side Dishes from MyRecipes

A lovely collection of quick and easy vegetarian sides!

Easy Chickpea Freezer Patties from Not Eating Out in New York

If you haven’t checked out the blog that this recipe hails from—do—it’s awesome!

Reblogged from:

easyfastcheapcooking

Veggie Fajitas from Sweet On Veg

Roasted Root Veggie and Wheat Berry Salad from The Delish Dish

Reblogged from:

thedelishdish

Roasted Sweet Potato Soup with Curried Apples from Body + Soul

Mixed Mushroom Soup from Body + Soul