I recently shared some recipes with friends and family. People liked them and it occurred to me to share them here as well. We usually eat vegetarian meals since two out of the three of us in the house are vegetarians. Rather than a traditional large portion of animal protein surrounded by two small sides (one of which is usually a simple starch) and an iceberg lettuce salad, we tend to eat "composed" plates.
This is an idea that I was introduced to years ago in one of my favorite cookbooks, The Occasional Vegetarian by Karen Lee. Basically, you create multiple dishes and serve those equally; no one dish is the "main" course.
Sauteed Kale and Onions
Ingredients
- 1 onion, diced medium
- 1 bunch kale chopped medium
- 2 T. olive oil
- salt and pepper
- pignolis (pine nuts)
Instructions
- Sautee onions in 1 T. olive oil until slightly soft
- Add chopped kale and the other 1 T. olive oil
- Cook on medium stirring frequently until kale wilts
- Add salt and pepper to taste
- Turn to low and let cook 10-12 minutes stirring occasionally
- In last 3-4 minutes put in a handful of pignolis and toss to mix thoroughly
Braised Carrots
Ingredients
- 6 large carrots, peeled and cut into large chunks
- 1 T. butter
- 1/2 C. veggie broth
- pinch thyme
- pinch thymesalt and pepper
Instructions
- Place veggie broth and cut up carrots into a pot
- Bring to a boil
- Lower to a simmer, add thyme and cover to cook 10-12 minutes
- When carrots are al dente uncover and add butter salt and pepper
- Cook on medium cooking off liquid (watch so it doesn't burn) stirring frequently
Quinoa Pilaf
Ingredients
- 1 C. quinoa
- 2 C. vegetarian broth
- 1 C. mixed vegetables
- salt and pepper
- generous pinch italian herbs
- 1 t. dried onion
Instructions
- Rinse quinoa thoroughly (otherwise it will taste soapy)
- Put quinoa, broth, herbs, and onion in a pot
- Bring to a boil
- Lower to a simmer, cover and let sit 15-20 minutes
- While quinoa is cooking steam vegetables
- When quinoa is done mix together with drained steamed vegetables, salt and pepper
