Main dish, vegetarian

Vegetarian Spinach Enchiladas

Nifer — Mon, 06 May 2013 18:56:57 +0000

This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.

Pinto Bean Chilaquiles

Nifer — Mon, 06 May 2013 18:48:56 +0000

Pinto Bean Chilaquiles

This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.

Broccoli & Feta Pasta Salad

Nifer — Mon, 06 May 2013 17:08:55 +0000

Broccoli & Feta Pasta Salad

This vegetarian pasta salad recipe is perfect for your next potluck or as an easy side dish. The broccoli keeps it nice and crunchy and the chickpeas add protein. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Grilled Portobellos with Chopped Salad

Nifer — Mon, 15 Apr 2013 17:40:53 +0000

Grilled Portobellos with Chopped Salad

This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.

Spiced Breakfast Quinoa

Sarah Hoff — Mon, 25 Feb 2013 20:14:33 +0000

Spiced Breakfast Quinoa

Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices—cinnamon, nutmeg and ginger.

Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings

Sarah Hoff — Mon, 25 Feb 2013 14:56:07 +0000

Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings

This healthy slow-cooker pinto bean stew recipe is bursting with veggies—onion, bell pepper, celery and corn—and topped with crunchy bits of radish and chile- and lime-flecked cornbread dumplings. If you’re pressed for time, skip the dumplings and serve this pinto bean stew straight out of the crock pot, topped with crushed tortilla chips and a sprinkling of Monterey Jack cheese. Make sure to soak your dried beans before using them in the slow cooker to ensure even cooking.

Quinoa Veggie Burger

Sarah Hoff — Mon, 25 Feb 2013 14:37:30 +0000

Quinoa Veggie Burger

This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. Red quinoa, which you can generally find in stores where white quinoa is sold, gives the quinoa veggie burgers the perfect color. If you can only find white quinoa, that’s fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

Quinoa Lasagna

Erin McCormick — Mon, 18 Feb 2013 20:39:20 +0000

Quinoa Lasagna

This healthy quinoa lasagna recipe has a layer of quinoa (rather than noodles) along with vegetables, cheese and herbs. Though it tastes like comfort food, don’t worry, this quinoa lasagna recipe is not too heavy—you’ll still have room for dessert. To save time, use your favorite jarred tomato sauce in this vegetarian lasagna. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

Curried Pea & Potato Croquettes

Erin McCormick — Thu, 20 Dec 2012 16:06:25 +0000

Curried Pea & Potato Croquettes

Curry powder gives this pea and potato croquette recipe Indian flair. Serve these healthy pea and potato croquettes and zesty tomato sauce with sauteed spinach.

Slow-Cooker Moroccan Lentil Soup

Erin McCormick — Thu, 20 Dec 2012 15:06:53 +0000

Slow-Cooker Moroccan Lentil Soup

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts

Erin McCormick — Tue, 16 Oct 2012 17:52:02 +0000

Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts

Wild rice is intensely aromatic so it’s a great match for the bold flavors of saffron and Madeira in this wild rice pilaf recipe. Roasted sweet potatoes and Brussels sprouts studded on top give it a festive look and help make it filling enough for a vegetarian main dish.

Chile-Lime Veggie Noodles

Erin McCormick — Tue, 16 Oct 2012 17:41:50 +0000

Chile-Lime Veggie Noodles

We love the bright flavor that lime and chile-garlic sauce give to this quick and easy veggie-and-noodle stir-fry. Multicolored peppers make this recipe festive, while the addition of eggs makes it a satisfying vegetarian supper.

Butternut Squash & Tomato Posole

Erin McCormick — Tue, 16 Oct 2012 17:34:58 +0000

Butternut Squash & Tomato Posole

Posole is a traditional Mexican stew most often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chile-based sauce. In this quick vegetarian recipe, we rely on the meatiness of pinto beans and butternut squash combined with hand-crushed whole tomatoes to make a satisfying stew.

Green Vegetable Minestrone

Sarah Hoff — Mon, 15 Oct 2012 20:32:44 +0000

Green Vegetable Minestrone

Minestrone is sort of a catch-all Italian term for soup, but it’s always a welcome meal, especially when it’s fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.

Vegetarian Quinoa & Squash Casserole

Erin McCormick — Wed, 15 Aug 2012 16:00:45 +0000

Vegetarian Quinoa & Squash Casserole

An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.