Sweet Potato Bowl with Chimichurri

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I enjoy my subscription to vegetarian times and this is another recipe that I have attempted at making. I made only two minor adjustments from the original recipe. One the red quinoa is switched to white quinoa (red would have looked great, I just did not have any on hand). The other one is I used more garlic then the recipe notes (as usual). We love garlic and the Chimichurri defiantly needed the extra garlic in my opinion. Without it would have been bland. This is a very healthy dish packed with nutrients and is definitely guilt free!

Sweet Potatoes and Quinoa
2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.)
1 tsp. olive oil
1 cup quinoa, rinsed and drained
2 small, ripe yet firm avocados, peeled and sliced
Chimichurri
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
4 cloves garlic, minced
½ tsp. sweet paprika
¼ tsp. red pepper flakes

Preheat oven to 425°F. Wash potatoes and dice them into cubes. On a baking sheet spread them in a single layer and season with salt pepper and olive oil. Cook quinoa as directed on package. Usually 2 parts water to 1 part quinoa. Season with salt if desired. While the potatoes and quinoa are cooking make the Chimichurri. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. Serve sweet potatoes and quinoa in a bowl topped with sliced avocados and Chimichurri. And wedges of home grown tomatoes are a refreshing on the side. Enjoy!

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Zucchini ‘Pasta’ and Wilted Chard

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I found this recipe in my monthly vegetarian times issue. It is very filling and the spiciness adds warmth to this dish. I followed the recipe exactly except I did not mix the nuts into the sauce but grinned-ed them up and served them on top. I think the best part is the wilted chard. Sashenka said that you can’t separate one part form the other and that it tastes best as a whole dish. Hope you enjoy!
Wilted Chard

  • 4 oz. Swiss chard leaves, stems removed (4 cups)
  • 1 Tbs. olive oil
  • 1 Tbs. grated lemon zest
  • 1 Tbs. lemon juice

Zucchini with Spicy Romesco

  • 4 large red bell peppers, chopped (6 cups)
  • 3 Roma tomatoes, chopped (3 cups)
  • 2 Tbs. olive oil
  • 2 Tbs. lemon juice
  • 1 clove garlic, peeled
  • 1 tsp. chili powder
  • ⅛ tsp. red pepper flakes
  • ¼ cup raw almonds
  • ¼ cup raw hazelnuts
  • 4 large zucchini, peeled

1. To make Wilted Chard: Toss together all ingredients in large bowl, and season with salt and pepper, if desired. Set aside to marinate.

2. To make Zucchini with Spicy Romesco: Blend bell peppers, tomatoes, oil, lemon juice, garlic, chili powder, and red pepper flakes in food processor until smooth. Add almonds and hazelnuts, and process until well combined but still chunky. Season with salt and pepper, if desired.

3. Slice zucchini into noodles with spiral slicer, and add to sauce.

4. Divide Wilted Chard among individual serving plates. Top each serving with 2 cups Zucchini with Spicy Romesco.

Vegan Creamy Mushroom Linguine

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Strong desires push you to create things. I wanted some creamy pasta and I think I figured out a way how to get some. Creamy pasta with an earthy aroma pairs perfectly with garlic and extra virgin olive oil.

1 Onions
1/2 lb (or more)Portabella Mushrooms
3 cloves Garlic
1/2 c Almond milk
1 tbsp Arrowroot powder
1/2 tsp buckwheat flower
Parsley
Pepper
Salt
Olive oil

Pasta

Cook the pasta according to package instructions. While the pasta is cooking, sauté diced onions, mushrooms, and crushed garlic on olive oil. When the onions have browned a little add salt, pepper and parsley along with almond milk, buckwheat powder and arrowroot powder. Let it simmer for a few minutes and transfer into a food processor. When the pasta is done cooking drain and add a little bit of olive oil (if an extreme garlic lover add some crushed raw garlic with the olive oil) and serve topped or mixed in with this sauce. Sprinkle parsley and cracked pepper on top. Enjoy!

 

Vegetarian Chili

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I guess I’m still in the ‘Oh the weather outside is frightful but the fire is so delightful’ mood. Maybe its the Russian in me, that are still celebrating New Years and Christmas till February. But I do not want it to be cold and am looking forward till spring!

Sashenka and I have never tried chili before until about a year ago. Our church was having some kind of event and asked for someone to make a vegetarian chili. I never made chili before nor tasted it and though I would give it a try since we are vegetarians. I looked through a bunch or recipes and talked to some people about it for ideas and in the end came up with this recipe. We fell in love with it and since then always make this chili! This is a perfect dish for weeknight dinners because it is supper easy to throw together and makes a big batch for leftovers. Not to mention it tastes better the next day!

2 cans of Black beans
2 cans of Kidney beans
3 cans of Diced Tomatoes
1 can of corn
4-6 celery sticks
1 zucchini
2 green peppers
1 bell pepper
1-2 onions
2 carrots
5-7 garlic cloves (or less we love garlic)
1 jalapeno pepper
3 tbsp Chili powder
2 tsp Cumin
dash of Cayenne pepper (or more to your liking)
Salt pepper
Water
Olive oil
Topped with avocado, fresh cilantro, and sour cream

For the chili in the picture I was out of carrots and cilantro but this is our usual recipe.

Dice all veggies that need to be diced and throw them in the pot with a little bit of olive oil. Saute for a couple of minutes then add all of the canned veggies. Add the spices and then water to your desired consistency. Bring to a boil and let simmer for a couple of minutes. Serve with the toppings and tortilla chips!