SWEET & SPICY ROASTED CAULIFLOWER (Yield: 4 Servings)
1 small head cauliflower, cut into florets
1/4 cup olive oil
3 T. maple syrup
2 T. sriracha
1 T. soy sauce
1 t. garlic powder
1 t. onion powder
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together olive oil, maple syrup, sriracha, soy sauce, garlic powder, and onion powder in a large bowl until thoroughly combined.
- Add cauliflower florets and carefully toss in maple syrup mixture until coated.
- Transfer florets to lined baking sheet and spread them out into an even layer.
- Place baking sheet in oven and bake for 30 to 40 minutes, or until cauliflower is fork tender.
- Remove from oven and serve hot.
~ 12Tomatoes.com ~
Add more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
30-MINUTE PORTOBELLO MUSHROOM STIR-FRY (Yield: 2-3 Servings)
2 cloves garlic, minced (~1 T. or 6 g)
2 tsp minced ginger
3-4 T. (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 t. red pepper flake (more or less to taste)
3-4 T. tamari (or soy sauce if not gluten-free || more or less to taste)
1 T. (15 ml) sesame oil (toasted or untoasted)
3 T. (45 ml) lime juice
1 T. (15 ml) water
2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)91 g)
4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds
- Cook rice (or cauliflower rice) if serving with stir-fry.
- Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
- Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
- Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
- Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
- Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
- Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
- Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop
~ MinimalistBaker.com ~
This recipe was so simple and surprisingly tasty. I added a step by peeling and slicing the eggplant and then placing them on a baking sheet with a sprinkle of salt. The bitterness of the eggplant is minimized by letting the eggplant rest in this way for an hour or so. Just make sure to rinse the eggplant with cold water before cooking. The eggplant and onion slices are browned on the stovetop before they are assembled with the tomato slices in a square casserole dish. After a quick 20 minutes in the oven grated parmesan is sprinkled across the top and then returned for a few minutes under the broiler. And that’s it folks . . . A beautiful combination of flavors that can serve as a vegetarian main dish or as a side.
TOMATO AND EGGPLANT TIAN (Serves: 4)
- 20 bocconcini (mozzarella balls)
- 1 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- One 15-ounce jar plum preserves
- 1 cup balsamic vinegar
- 20 fresh rosemary sprigs
- 2 pints grape tomatoes
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices
- Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
~ FoodNetwork.com ~
Sometimes nothing is quite as delicious as simply prepared fresh vegetables. I found these beautiful, succulent, tender beauties at my local green grocer. They were trimmed, cut in half lengthwise and sautéed in some light olive oil over medium high heat. Five minutes later they were tender-crisp and ready for the table. Just toss with a bit of fresh rosemary and you have a truly delightful dish that is perfect as a side or centerpiece for a vegetarian meal .
SAUTEED PURPLE ASPARAGUS (Serves 4)
1 lb. thick purple or green asparagus (about 15–20 fat stalks)
- 2 tbsp. olive oil
- ½ tsp. rosemary
- Trim or break the woody ends off the asparagus stalks. Slice the trimmed asparagus in half lengthwise.
- Warm the olive oil in a large pan over medium-high heat. Add the asparagus and rosemary. Sauté until crisp-tender, about 5 minutes. Test a few stalks with a fork to check the consistency: the fork should easily pierce the asparagus, but the flesh should still be firm. Serve warm.
~ SmellsLikeBrownies.com ~
These carrot fries are a super delicious, super healthy snack. I have to admit that I used leftover carrots from our Thanksgiving dinner, so my fries did not come out quite as crisp as fresh carrots would have. However, it was a great use of the leftover carrots, and it gave me a good idea of what the texture of the baked carrot would be. Try to grate your parmesan into a fine “powder”, if possible. I think that it would have coated the carrots better than my example here. We found that the Dipping Sauce was way too salty for us (I would cut the amount o garlic salt to at least one-half teaspoon). You can substitute Ranch dressing or try to adapt the recipe for the sauce to your taste. Perfect as a snack or served as a side.
GARLIC PARMESAN–BAKED CARROT FRIES (Serves 4)
Ingredients (Dipping Sauce)
- Preheat oven to 400°F.
- Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
- In a large bowl, mix ingredients with carrot sticks.
- Spread on a baking sheet.
- Bake for 15-20 minutes (depending on how crispy you want them).
- Allow to cool for 5 minutes. Enjoy!
~ Buzzfeed.com ~