Feb 17

Vegetable & Quinoa Lettuce Wraps

Posted by Katie on Feb 17 2015

About a month ago I met one of my friends for dinner on a blustery cold winter evening at a posh restaurant here in the city.

I ordered the Veggie Pita dish (the gluten free option) which meant it was served in a lettuce wrap.

With every bite of this lettuce wrap I was trying to figure out what was in it.  I love it when that happens!

The vegetables were plentiful and finely chopped and there was just the right amount of fluffy quinoa but there was something that was driving my taste buds CRAZY!

What was it?

Sundried tomato pesto.

Full disclosure:  I haven’t stopped thinking about that meal.

Naturally I had to recreate it and I’m so glad I did. It’s absolutely delicious!  Enjoy this as filling in a lettuce wrap or as is in a bowl with a spoon…Hot or cold!  In fact I just finished eating 2 lettuce wraps after my workout, right out of the fridge!

The sundried tomato pesto is what makes the dish.  It’s slightly sweet, rich and full of tomato-ey goodness!

I love one-pot meals that come together quick and make LOTS of leftovers!  Enjoy :)

Vegetable & Quinoa Lettuce Wraps
Print
Recipe type: Main
Author: Katie
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6 cups
A fantastic veggie, fiber, protein and FLAVOR packed main! Enjoy hot or cold… Both ways ROCK!
Ingredients
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1.5 cups diced onion
  • 1 medium zucchini roughly chopped
  • 8 white mushrooms sliced
  • 1/2 red pepper sliced and diced
  • 1 cup red lentils (I used canned!)
  • 2 cups cooked quinoa
  • 1 cup sundried tomato pesto (I used Splendido!)
  • Salt and pepper to taste
  • Lettuce wraps if you want!
Instructions
  1. Heat olive oil in a saute pan over medium/high heat.
  2. Add minced garlic and onions and saute until the onions start to become clear.
  3. Add zucchini, mushrooms and red pepper and saute for 10 minutes.
  4. Add quinoa, lentils and sundried tomato pesto and stir to combine.
  5. Season with salt and pepper to taste.
  6. Serve in a lettuce wrap or as is in a bowl!
  7. ENJOY!

First Step:
Heat olive oil in a saute pan over medium/high heat.
Second Step:
Add minced garlic and onions and saute until the onions start to become clear.
Third Step:
Add zucchini, mushrooms and red pepper and saute for 10 minutes.
Fourth Step:
Add quinoa, lentils and sundried tomato pesto and stir to combine.
Fifth Step:
Season with salt and pepper to taste.
Sixth Step:
Serve in a lettuce wrap or as is in a bowl!

ENJOY!

Feb 01

Veggie Infused Lentil Loaf & Garlic Balsamic Green Beans

Posted by Katie on Feb 01 2015

….Have you missed me?

It’s been quite a while since I checked in with you, mostly because life has been crazy busy.   As I type this, with the Super Bowl craziness ringing in my ears, I am reminded that exactly 4 years ago today I started this blog.  4 years…WHERE DID THAT TIME GO??.  I’ve loved every minute of this and I sincerely appreciate the opportunity to share with you my love for all things health, wellness and above all, delicious REAL FOOD.

And though I don’t know how available I am going to be to blog in the coming months, my goal is to get on here whenever I am able to do so. As my life changes, so shall my blog and I thank you in advance for sticking with me!  I have THE BEST readership :)

ANYWHO…

Today I have for you TWO delicious recipes I have been making for the better part of 4 years now.

I made the loaf for Jefferson once and HE ATE THREE QUARTERS OF IT before asking me what was in it.

“There’s no meat in this…is there?”

“NOPE!” I told him.

He hasn’t eaten a slice since.

It’s also probably the reason why he sniffs every meal I make for him now…He CLEARLY thinks I am trying to convert him to vegetarianism :lol:

This loaf is packed full of vegetables, lentils, nuts and whole grains (just to name a few!) and it’s absolutely delicious.  I love the soft yet meaty texture (thanks to the lentils and mushrooms!), the subtle crunch of the almonds and cashews, the slight sweetness the raisins deliver and the overall “stuffing” like flavor/texture this loaf boasts.  And how can I resist these garlicky balsamic green beans?  They are absolutely my favorite way to eat green beans!

Serve this with some quinoa or your rice of choice along with some more veggies and you’ve got yourself a well rounded vegetarian meal!

ENJOY :)

Veggie Infused Lentil Loaf & Garlic Balsamic Green Beans
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Recipe type: Dinner
Author: Katie
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6-8
Angela at Oh She Glows is a GENIUS. This lentil loaf recipe is slightly adapted from hers! The green beans recipe is adapted from Paula Dean’s recipe!
Ingredients
  • 1 teaspoon olive oil (I used sun-dried tomato, Parmesan and garlic from Oliv!)
  • 2 teaspoons minced garlic (I LOVE the jarred minced garlic!)
  • 1 cup diced sweet onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 3 button mushrooms roughly chopped
  • 1/3 cup raisins
  • 1 cup cooked red lentils
  • 1/2 cup cashews, finely chopped
  • 1/2 cup almonds, finely chopped
  • 1/3 cup grated sweet apple
  • 1/2 cup oat flour
  • 2 slices squirrely bread pulsed into breadcrumbs!
  • 3 tbsp ground flax + 1/2 cup water (also known as a flax egg!)
  • salt & pepper, to taste
  • red pepper flakes, to taste
  • BALSAMIC GLAZE:
  • 1/4 cup ketchup
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 2 tbsp balsamic vinegar (I use White Balsamic vinegar from Oliv! DELICIOUS!)
  • GARLIC BALSAMIC GREEN BEANS:
  • 3 cups green beans, trimmed and halved
  • 2 teaspoons minced garlic (I use jarred!)
  • 1 tablespoon balsamic vinegar (I use White Balsamic vinegar from Oliv!)
  • 1 tablespoon olive oil (I used sun-dried tomato, Parmesan & garlic from Oliv!)
  • 1 teaspoon honey
  • 1 teaspoon Epicure’s 3 Onion dip mix
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 5 loaf pan with olive oil spray or other cooking spray.
  3. In a saute pan on medium-high heat, add olive oil, garlic, onion, celery, carrot, mushrooms and raisins and saute for 10 minutes or until softened.
  4. In a mixing bowl add the sauteed vegetables along with the rest of the ingredients (except the glaze!).
  5. Firmly pack the mixture into a loaf pan.
  6. Combine ingredients for the glaze in a small bowl.
  7. Spread desired amount of glaze on the loaf and keep the rest for dipping later!
  8. Bake your lentil loaf for 45 minutes, let sit for 10 minutes and then slice!
  9. FOR THE GREEN BEANS!
  10. Preheat oven to 350 degrees F.
  11. Add all ingredients to a medium sized mixing bowl and toss to coat.
  12. Spread green beans out on a cookie sheet (sprayed with olive oil spray)
  13. Cook for 30 minutes or until tender (I put the green beans in the oven about 15 minutes after I put the loaf in!)
  14. ENJOY!
First Step:
Preheat oven to 350 degrees F.
Second Step:
Spray a 9 x 5 loaf pan with olive oil spray or other cooking spray.
Third Step:
In a saute pan on medium-high heat, add olive oil, garlic, onion, celery, carrot, mushrooms and raisins and saute for 10 minutes or until softened.
Fourth Step:
In a mixing bowl add the sauteed vegetables along with the rest of the ingredients (except the glaze!)
Fifth Step:
Firmly pack the mixture into a loaf pan.
Sixth Step:
Combine ingredients for the glaze in a small bowl.
Seventh Step:
Spread desired amount of glaze on the loaf and keep the rest for dipping later!
Eighth Step:
Bake your lentil loaf for 45 minutes, let sit for 10 minutes and then slice!
FOR THE GREEN BEANS!
First Step:
Preheat oven to 350 degrees F.
Second Step:
Add all ingredients to a medium sized mixing bowl and toss to coat.
Third Step:
Spread green beans out on a cookie sheet (sprayed with olive oil spray)
Fourth Step:
Cook for 30 minutes or until tender (I put the green beans in the oven about 15 minutes after I put the loaf in!)
MERCY!
A perfect meal for my 4 year “Blogiversary.”
I’m so very lucky.

Jan 12

Spiced Cauliflower with Chickpeas, Red Peppers & Peas

Posted by Katie on Jan 12 2015

As I type this I am SCARFING down this amazing vegetarian dish.

Partly because I am so hungry I could eat my arm but also because it’s so delicious I just can’t help myself!

This particular dish is FILLED TO THE BRIM with vegetables such as cauliflower, onion, red pepper, tomatoes and peas and because this is my main dish I added chickpeas for protein and even more fiber!  I absolutely adore the warmth that the cumin, turmeric and garam masala bring to the dish as well!

This recipe is only slightly adapted from the Market Vegetarian Cookbook (I added chickpeas to the mix!) but it would be delish without the chickpeas too!

I personally get 4 big servings out of this recipe but by all means it would make at least 6 small side-dish size servings!

ENJOY!


Spiced Cauliflower with Red Peppers & Peas
Print
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 3-6
This is a fiber and protein packed warm, spicy and dare I say slightly sweet dish! SO yummy! This recipe makes 4 BIG servings or 6 side dish sized servings.
Ingredients
  • 1/2 head cauliflower cut into florets
  • 1 onion thinly sliced (I personally love rings!)
  • 1 red pepper thinly sliced
  • 1 cup frozen peas
  • 2 roma tomatoes
  • 2 cups cooked chickpeas
  • 2 teaspoons cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoon mustard seeds
  • 2 teaspoons minced garlic
  • 1/2 cup water
  • Salt and pepper to taste
Instructions
  1. In a large mixing bowl add cauliflower, garam masala, turmeric and cumin and toss until coated.
  2. In a large saute pan heat up olive oil and mustard seeds (medium-high heat) for about 5 minutes
  3. Add cauliflower to saute pan and cook for 8-10 minutes or until the cauliflower starts to soften.
  4. Add onion, red pepper, peas, tomato, chickpeas and water and cook until vegetables are soft.
  5. Season with salt and pepper to taste!
  6. Serve as is or over rice, quinoa or your grain of choice!

Step One:
In a large mixing bowl add cauliflower, garam masala, turmeric and cumin and toss until coated.
Step Two:
In a large saute pan heat up olive oil and mustard seeds (medium-high heat) for about 5 minutes
Step Three:
Add cauliflower to saute pan and cook for 8-10 minutes or until the cauliflower starts to soften.
Step Four:
Add onion, red pepper, peas, tomato, chickpeas and water and cook until vegetables are soft.
Step Five:
Season with salt and pepper to taste!
Serve as is or over rice, quinoa or your grain of choice!
I LOVE the yellow!
ENJOY :)

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