Archive for the ‘Side Dishes’

Slow Cooker Broccoli Risotto

November 02, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

I’ve said it before here on Veggin’, risotto isn’t that hard to make. But, this recipe makes it ridiculously easy to make. Sure, you have to chop up some broccoli and throw it in a food processor, but other than that, you just toss everything in the cooker and let it cook away…

(Also, the bonus with this recipe is chopping the bejeezus out of the broccoli in the blender or food processor. I think I had way too much fun with that.)

Recipe: Slow Cooker Broccoli Risotto

Summary: An easy risotto that you can walk away from while it is cooking.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 cups Arborio rice
  • 1 teaspoon onion flakes
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound broccoli florets
  • 4 cups vegetable broth
  • 1 tablespoon butter
  • 1/4 cup Greek Yogurt
  • 1 cup Mozzarella cheese, shredded
  • parmesean cheese, grated for garnish

Instructions

  • Shred broccoli florets in food processor.
  • Turn slow cooker on high. Add olive oil into slow cooker.
  • Add risotto rice and onion flakes and mix around in the oil.
  • Add garlic, salt, black pepper, cayenne pepper.
  • Stir in broccoli and vegetable broth.
  • Add butter on top.

  • Cover and cook for 2 hours. Check on it every 30 to 45 minutes. Add more liquid as necessary until rice is tender.

  • Stir in Greek yogurt and mozzarella.
  • Serve with parmesean cheese on top.

Preparation time: 5 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 4

Roasted Cauliflower Turnip Potato Soup

September 21, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

wer turnip potato tahini soup

The weather has certainly changed and has dipped its toe into fall weather. So, it’s time for some vegetable roasting and some soup eatin’…

This soup combines a fantastic cornucopia of root vegetables roasted up to add a depth of flavor. Then at the end, you add the secret ingredient of tahini which adds a rich nuttiness. This soup does require some prep time of peeling and chopping several vegetables. Don’t fret. Turn on an episode of “This American Life” or “Radio 360” and time will fly by while you are chopping away. Once the vegetables are roasted you’ll then get to sit back, relax and let the soup simmer on the stove.

Recipe: Roasted Cauliflower Turnip Potato Soup

Summary: A creamy soup perfect for fall weather.

Ingredients

  • 1 large head cauliflower
  • 3 potatoes, peeled and cubed
  • 3 turnips, peeled and cubed
  • 4 cloves garlic, minced
  • olive oil
  • 1 onion, chopped
  • 8 cups vegetable broth
  • 1/4 cup tahini
  • 1 teaspoon nutmeg
  • 1 teaspoon thyme
  • 3 Tablespoons liquid aminos (or low sodium soy sauce)
  • salt and pepper to taste
  • roasted pecans for garnish

Instructions

  • Preheat oven to 425.
  • Drizzle olive oil on baking sheets.
  • Place cauliflower, turnips and potatoes on separate baking sheets (if possible as they will cook at different rates).
  • Drizzle olive oil over vegetables and add minced 3 of the 4 minced cloves of garlic, salt and pepper.
  • Use hands to distribute olive oil and seasoning evenly over chopped vegetables.
  • Roast in oven until vegetables are soft and lightly browned about 30 to 45 minutes depending on how thick you cut the vegetables. Check them and stir so they brown evenly.
  • Remove vegetables from oven.

wer turnip potato tahini soup

  • Drizzle about a tablespoon of olive oil in large soup pot.
  • Add onion, 1 minced garlic clove, and soften over medium heat.
  • Add roasted vegetables into soup pot and pour in vegetable broth.
  • Add water as needed so that the liquid covers the vegetables.

wer turnip potato tahini soup

  • Add nutmeg and thyme.
  • Let simmer over medium low heat for at least 30 minutes.
  • Add tahini into soup.
  • Put small portions of soup into blender and puree until creamy. (Fill blender only halfway otherwise you’ll have exploding hot soup all over your kitchen.) Or, you can puree using an immersion blender.

wer turnip potato tahini soup

  • Continue blending the rest of the soup.
  • Roast pecans and crush some on top as garnish.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

wer turnip potato tahini soup

Quinoa Salad with Chickpeas and Paprika Vinaigrette

January 12, 2013 By: Megabeth Category: Salads, Side Dishes

Quinoa Salad with Chickpeas and Paprika Vinaigrette

Looking for a potluck dish? You’ve got it right here!

However, let me be honest, I think I had some pot-luck bad luck when it came to taking pictures of the completed dish. So, I apologize for the lackluster photos. I couldn’t *not* share this recipe because it really was just that good.

We had to say goodbye to two of our original vegetarian potluck crew as they move on to Boston. Our theme for the night was an Italian feast. Charged with bringing a side-dish, I wanted something flavorful and interesting. This fit that bill.

You can serve this salad warm or cold. Perfect for a potluck so you don’t have to worry about heating anything up.

Smoky paprika is something you should keep in your spice rack at all times. It adds a unique flavor to any dish.

Quinoa Salad with Chickpeas and Paprika Vinaigrette
Recipe from: Katherine Martinelli

  • 1½ cups quinoa, rinsed and drained
  • Salt
  • 6 small or 3 large portabello mushrooms (about 6 ounces), sliced
  • 1 teaspoon balsamic vinegar
  • 1 (15- to 16-ounce) can chickpeas, rinsed and drained
  • 1 unpeeled cucumber, chopped
  • 6 ounces grape or cherry tomatoes, halved or quartered
  • ½ cup chopped fresh cilantro/coriander
  • 1½ cups crumbled feta or Bulgarian cheese (about 7 ounces), divided
  • ¼ cup red wine vinegar
  • 2½ teaspoons smoked paprika
  • ½ cup olive oil
  • Pepper
  1. Put the quinoa in a large saucepan and 1¾ cup water, or enough water to cover quinoa by about 1 inch. Season generously with salt. Bring to a boil, then reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Remove from the heat and allow to rest, covered, for 5 minutes. Fluff with a fork and drain of any remaining liquid, if there is any. Allow to cool slightly. (Megabeth note: I just made my quinoa in the rice cooker. Used the same quinoa to water ratio, turned on the cooker and let it cook while I prepared the rest of the ingredients.)
  2. Heat a drop of olive oil in a large skillet (preferably cast iron) until very hot. Add the portabello mushrooms and cook until tender and cooked through. Add the balsamic vinegar and cook until fully absorbed, another minute. Remove from the heat and set aside to cool slightly.
  3. Put the chickpeas, cucumber, tomatoes, cilantro, 1 cup of cheese, and half of the mushrooms in a large bowl.
  4. Add the cooled quinoa and toss gently to blend.
  5. Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  6. Pour dressing over salad; toss to coat.
  7. Sprinkle remaining feta and mushrooms over and serve immediately.

Quinoa Salad with Chickpeas and Paprika Vinaigrette

Roasted Romanesco Cauliflower

December 06, 2012 By: Megabeth Category: Side Dishes

Dear Romanesco Cauliflower,

How have I not met you before this moment?

How casually I walked through my organic market searching for eggplant, sweet potatoes and cabbage ignoring your mere existence all these years. Then you appeared suddenly in front of me, all swirly and mesmerizing, standing out amongst the other produce.

Sure, I may be labeled as easy and perhaps shallow for just falling in love with that unique look of yours and knew I had to have you.

I took you home, not sure of what I was going to do but knew I had to do something….

So, I chopped you up, roasted you with some olive oil, pine nuts, garlic and a spritz of liquid aminos.

Are you a broccoli? Are you a cauliflower? I don’t know and I don’t care. When roasted up simply with some olive oil and pine nuts, you are just good, good, good.

We shall meet again, I’m sure.

(more…)


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