Archives for posts with tag: vegetarian

I was prowling the pinterest universe (per usual) when I discovered a recipe for Quinoa Stuffed Acorn Squash. I liked the idea, though I didn’t look too closely at the recipe, so I just decided to just wing it come dinner time. The general flavor profile I went for was a lot like the risotto recipe that I posted a little while ago. There’s just something I love about dried fruit and goat cheese!

Here’s what I used:

-I did a 50/50 split of rice and quinoa, cooked normally ( made about 2 cups because I always like having leftover grains).

-Handfull of dried cranberries

-1 acorn squash, cut in half

-fresh rosemary

-oregano

-sea salt and black pepper

-olive oil or butter

-onion

-chopped celery

-red wine

-goat cheese, optional

I started by cutting the squash in half and baking it with a little olive oil at 400 degrees. It will take about an hour to cook. In that hour I caramelized an onion with some earth balance and red wine.

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After I got the onion going I started the quinoa and rice. I cooked it normally but tossed some sprigs of rosemary in there to make it more fragrant. When the onions were nice and cooked I tossed a little celery in to cook just it a bit. When all of the separate elements were done I took the squash out of the oven and scooped some quinoa and rice into the squash and topped with the onion, cranberries and seasonings. I baked the squash with everything in it for about ten minutes. Remove from the oven and top with goat cheese! Image

(Honestly its a lot easier to eat if you just scoop the whole mess out onto your plate, like I did!)Image

This is a really good meal if you are trying to stay healthy but having a hard time getting full on salads and stuff, like me!

//Megan//

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Here is a favorite healthy snack of mine! I used to work next door to this delicious noodle bar and I would order these on a regular basis for a little pick me up. Image

Summer rolls! They are easy to make and even easier to eat ALL THE TIME. all the ingredients for these are super cheap, which is why me and Michael used to make them a lot when we were both broke students. They make a great side to any asian inspired meal, or a great snack to have on hand.

Here’s what you’ll need:

-Rice paper rounds

-Bean thread noodles

-matchsticked carrots

-matchsticked cucumber

-cilantro

-napa cabbage

-hoisin

-avocado

-fried tofu, optional

Make noodles by placing in bowl and covering with boiling water. Strain and rinse with cool water after 15 minutes, so as not to over cook. Get all your supplies ready and easily accessible, because its better to do the next part a little quick. Soak rice paper in a flat bowl of warm water one at a time for 30 seconds to a minute, and then remove from bowl and add fillings. I find putting the cabbage and cilantro on the bottom works the best, then chopped veggies, then tofu on top. Roll the paper closed like you would a burrito; fold in the sides and then roll it together. The moisture of the rice paper will hold the whole thing together. And voila! repeat process until you’ve made enough little rolls to satisfy your appetite! I usually make a lot. Great with hoisin sauce for dipping!

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A refreshing and energizing meal!

What you’ll need:

-1 bunch kale

-1 large ripe avocado

-1 can of corn

-Red pepper, diced

-Sweet onion, diced

-Fresh garlic

-Olive oil

-Sea salt

To prepare wash kale thoroughly and mash the avocado into the kale. Use your hands to massage the smashed ‘cado into the kale, this feels a little yucky but it totally changes the consistency of the raw kale and makes it so much better! Fry up the corn, pepper and onion in some olive oil. Mix together and add a generous amount of sea salt. Another super simple recipe! I love having leftovers of this on hand in the fridge for a quick protein rich snack or light meal.

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So many good fall flavors in this! A very comforting meal, and one of the tastiest things I’ve ever made!

What you’ll need:

-1 1/2 Cups arborio rice

-Vegetable stock

-Small sweet potato, diced

-Butternut squash, diced

-1/2 Onion

-Balsamic vinegar

-Sliced almonds

-Goat cheese

-Salt, pepper, olive oil

Start by caramelizing the onion in balsamic vinegar. I baked the squash and sweet potato on a oiled pan with salt and pepper at 400 degrees for about 25 minutes. I then started the risotto. If you’ve never made risotto before, its easy! Lightly fry the rice in a little olive oil until it browns lightly. Then add vegetable broth, one cup at a time. Let the broth boil out until its almost dry, and then add another cup! Continue this process until the rice is done. Mix the rice, squash, sweet potato, onion and almonds together and let the squash and sweet potato get a little mushy and coat all the rice. Top with goat cheese! This is a SUPER TASTY but kind of heavy meal, I usually pair it with a salad for some balance!

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