Category: Vegetarian Recipes

These are our favorite vegetarian recipes

Awesome Recipe for the Last Green Beans

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There’s a big kid in the garden! Even my almost 15-year-old gets involved with the garden, and though he finds it a bit uncool to get excited about anything, I think Patrick secretly likes the fact that we try to grow food. I’ve overheard him telling the neighbor kids “You should see all the stuff we have growing on the side of the house, it’s crazy.” I’ll take that as genuine interest. 😉

Neighbor kid watching in the background 🙂

He went out and harvested the very last of our green beans last night. The plants look awful, and we know there will be no more this year. We have so many delicious ways to use our green beans (if they make it into the house without being eaten raw). Here is one of our favorites!

Greek Potato Salad

(so yummy! Goes perfectly with Green Chicken, found HERE)

1 1/4 pounds red potatoes, cut into 1″ cubes

3/4 pound green beans, trimmed and snapped into 1″ pieces

1/4 medium red onion, thinly sliced

1 rib celery, thinly sliced

3 T. olive oil

1 T. lemon juice

1 T. chopped fresh dill (or 1 t. dried)

1 garlic clove, minced

3/4 t. salt

1/4 t. pepper

1. Place the potatoes in a large saucepan with cold water to cover by 2″. Bring to a boil over medium hight heat and cook for 10 to 12 minutes, or until the potatoes are tender but still hold their shape. Drain and transfer to a large bowl.

2. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the green beans, return to a boil and cook for 3 minutes. Drain and rinse under cold water. Transfer to the bowl with the potatoes.

3. Add remaining ingredients and toss well. This can be served warm or at room temperature.

Using your Harvest Vegetarian Recipes

Warm Up Your Evening with Winter Pizza

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I can’t think of a more appropriate winter pizza than this one! Sweet potatoes from storage, and kale from the cold frame…ingredients readily available in the middle of this long, cold season. Also, the flavor is amazing!

I was skeptical at first–kale? Sweet potatoes? Trust me, get over the doubt and try it at least once if you like either of those ingredients one bit. I’m going out on a limb and assuming you love red onions…because everybody HAS to love red onions. Right?

I found the recipe over at twopeasandtheirpod.com. Below is their exact recipe, but I altered it a bit when I made it. Though I made a full batch of dough, I used about a third of it on this pizza. Since I was only using a portion of the dough for a smaller pizza, most of the ingredients needed cut down. Also, I sprinkled dried rosemary on top instead of fresh.

Also posted on Andi’s recipe blog

Sweet Potato Kale Pizza with Rosemary & Red Onion

Yield: 1 pizza

Cook Time: 10-15 minutes

ingredients:

Your favorite pizza dough-we used this pizza dough recipe

1 large sweet potato, thinly sliced, about 1/4 inch thick

1/2 red onion, sliced

1 1/2 tablespoon olive oil, divided

Salt and pepper, for seasoning potato slices and onion

1 1/2 cups mozzarella cheese

1 1/2 cups chopped kale

1 tablespoon balsamic vinegar

1 teaspoon, freshly chopped rosemary

directions:

1. Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.

2. Turn the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.

3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.

Using your Harvest Vegetarian Recipes

3 Sisters Soup

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I’m paying homage to the 3 Sisters Garden with some FABULOUS soup!

Not too long ago I posted about my visit to the beautiful homestead of FutureFarming. While I was there, I immediately recognized one of the gardens as being a ‘3 Sisters Garden‘. I found this great link that explains the legend, and includes some nice diagrams showing how you can implement a 3 sisters garden in your own space:

Please CLICK HERE! Learn about the 3 Sisters Legend!

A 3 sisters garden lends itself perfectly to a pot of warm soup. This recipe is incredibly simple, yet delicious! I kept thinking that I’d have to add something to it, because it was so insanely easy, but it tasted perfect. My family could not get enough of it. I had tried a couple other versions of 3 Sisters Soup before this one; one included zucchini, white beans, and corn–another included acorn squash, corn, and pinto beans.

This particular recipe stood out from the rest to me because it has green beans and potatoes in it–two of the plants that were growing in the 3 sisters garden at the Future Farming homestead. I also like that this recipe includes hominy. Native Americans would soak corn kernels in a lye solution, creating hominy, which stored better than raw corn because it would not sprout. In addition to improved storage, hominy is also said to have an edge over plain corn nutritionally, as the soaking process converts some the vitamins into a form that is more readily accessible to our bodies. Though most of us don’t know how to make hominy, it’s currently readily available, canned, in just about any grocery store. I have found white and golden hominy in cans–I personally think the golden hominy is much more flavorful (white hominy is made from white corn, golden from yellow corn). As a side note, I think learning to make hominy would be a great sustainability project! Click here to see a very simple way to make your own hominy.

Something to keep in mind when making this simple and soul-warming 3 Sister Soup–make sure you use a good, quality vegetable broth–since there are no spices except pepper, you’ll need that good broth to carry the flavor. Of course, you can always add spices and herbs if needed, but I find that the wonderful flavor of this soup in its barest form calls for nothing extra! I have made it three times for the family (I had a monster butternut squash to use up)…and it will be a staple around here during the cold months. Enjoy!

Three Sisters Soup

(adapted from allrecipes.com)

2 c. golden hominy (can use corn instead if desired)

2 c. fresh or frozen green beans (trimmed and snapped if fresh)

2 c. winter squash (i.e. butternut or acorn), peeled and cubed

1 1/2 c. peeled and cubed potatoes

5 c. vegetable broth

2 T. butter

2 T. flour

1/4 t. pepper

Place the hominy, green beans, squash, and potatoes into a pot, and pour in the vegetable broth. Bring to a boil, then reduce heat to low. Simmer until the vegetable are soft. Melt the butter in a bowl and blend the flour into it with a fork, then stir into the soup (I dip the bowl into the soup a few times to get all the buttery goodness out). Increase heat to medium, and cook until the soup thickens. Season with pepper and serve.

Peeling and chopping a squash can be challenging. I find it easiest to cut the squash into small sections that are more easily peeled, then dicing up the flesh of the peeled sections.

Vegetarian Recipes

Vegetarian Stuffed Peppers

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A group of stragglers lay in the crisper of the fridge: those last minute green peppers that kept calling out to be used in something, anything. I know many of you out there also have that final group of peppers, right at this moment, calling out to you. Are you going to slice them up and freeze them? Put them on a pizza, in some chili, or in a batch of spaghetti sauce? There are so many great things to be done with green peppers, but one of my personal favorites has to be…STUFFED!

I’ve made many a stuffed pepper in my life, and there are a ton of delicious stuffed pepper recipes out there. I like this one because it’s so very simple. I usually have all these ingredients on hand. The recipe makes a lot of stuffing, more than I needed for the peppers, but that’s ok. I ate the stuffing on its own for a couple of lunches; it’s a tasty meal on its own. Enjoy!

Vegetarian Stuffed Peppers

4-6 medium peppers

2 T. olive oil

1 c. brown rice (I used 3/4 c. brown rice, 1/4 c. pearl barley)

2 c. vegetable broth

1 small red onion

1 clove garlic

7 oz canned chopped tomatoes

pinch each of dried thyme, parsley and rosemary

1/2 c. peas (can thaw from frozen)

salt and pepper

1. First cook the rice in the vegetable broth and 1/2 c. of water. Either cook in a pot using instructions on rice package or use a rice cooker. Assemble all your other recipe ingredients while the rice cooks. Brown rice can take a bit to cook. So find a good book and put up your feet. 🙂

2. Turn oven on to 400 degrees F. Wash and dry peppers, put them on a baking sheet and brush lightly with olive oil (I misted them with olive oil using a mister, click here to see). Bake peppers for 12 minutes.

3. Let peppers cool on the pan enough so that you can slice them in half, remove stems and seeds. Lay them, open side up, on the baking sheet.

4. Peel and dice the onion. Pour 1 T. olive oil in pan, bring it to medium heat, and throw the diced onions in. After 3 or 4 minutes, mince the garlic and add it to the onion. Cook for another minute, then add the tomatoes, herbs and a little salt and pepper. Let the mixture bubble and simmer on med/low heat for about 5 minutes. Add the rice and peas to this mixture, then spoon into the halves of pepper.

5. Put the stuffed peppers into the preheated oven for 10 minutes. For extra flavor, sprinkle shredded cheese of your choice on top of each pepper after the 10 minutes are up, switch the oven to broil, and broil for 3-4 minutes or until cheese is beautiful and bubbly.

Vegetarian Recipes

Strawberry and Feta Salad Recipe

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Strawberries, feta cheese, toasted almonds and romaine lettuce in a sweet and tangy delectable dressing! It sound odd at first, but it is wonderful.

Make sure you use all organic and fresh ingredients.

Recipe Yield 10 servings

Ingredients

1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Directions

In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

MMM fresh, crisp and complex on the palette