Posts Tagged With: Bell Pepper

Sauteed Kale with Yellow Pepper, Avocado and Rice

I made up tonight’s kale dish using leftovers in our fridge and served it next to marinaded, grilled tempeh.

I made it up as I went along, so these ingredient measurements are approximates.

Ingredients

  • oil or water for sauteing
  • a few shakes of cumin, garam masala, and turmeric
  • 1 small or medium red onion, sliced in half moons
  • 1-2 large garlic cloves, slices
  • 1/2 large yellow pepper, diced
  • 1/2 bag chopped kale, rinsed (approx 1 bunch, de-stemmed and chopped)
  • 1/4 cup vegetable broth or water
  • about 1 cup cooked brown rice
  • balsamic vinegar (a few shakes)
  • lemon juice (a few drops, maybe 1 tsp)
  • salt/pepper to taste
  • 1/2 avocado

Directions

  1. Heat oil in large saute pan over medium heat. Add spices and stir into oil for about 30 seconds. Add onion and garlic and saute for 5-7 minutes, until tender
  2. Add yellow pepper and saute a few more minutes
  3. Add kale and water, stir and cover. Steam for 5 minutes.
  4. Remove the cover, add the rice, and cook for a few more minutes until most of the water is gone, stirring occasionally.
  5. Turn off heat, add the balsamic vinegar, salt and pepper.
  6. Stir in the 1/2 avocado and serve

Yield: Side dish of 2-4 servings

Categories: Dinner, Easy, Sides | Tags: , , , , | 1 Comment

Zucchini-as-Pasta Salad with Peanut Sauce

When the blogger Sarah Matheny posted this recipe, Thai Zucchini Impasta Salad, on her blog, Peas and Thank You, last week, I wanted to make it right away. With 5 servings of vegetables per serving topped in a delicious peanut butter-based sauce, it is an amazing way to fill up on an assortment of colorful, summer vegetables.

If you use a spiralizer, which I don’t have, you can get small zucchini strips that have a similar texture to pasta. I don’t have a spiralizer, so I sliced the zucchini into very small strips. It was a little time intensive, and I didn’t get them all small enough, but it was still very good. My only potential problem with this recipe is that it is pretty high in fat. I think I could play around with the sauce so that it is still tasty but is less fattening.

 

Categories: Dinner | Tags: , , , | Leave a comment

Simple Lentil Salad

If you’ve ever been to a potluck with us, or seen us after a road trip, you know that a bean salad is one of our staples. For some reason, I haven’t featured it on the blog. However, I’ve recently discovered lentil salad as an alternative. The reason these are important staples is: (1) they are high in protein and fiber so they are super filling and therefore reliable when we may be stuck in an environment without many vegan options; and (2) it is easy to make from non-perishables you have on hand.

The lentil salad is modified from a recipe in the April/May 2012 issue of Vegetarian Times.

Ingredients:

  • 2 cups green or black lentils, rinsed
  • 2-4 tablespoons oil (you can use more to make this for other people, such at a party)
  • 4-5 tablespoons apple cider vinegar, or more, to taste
  • 3-4 tablespoons honey, more or less to taste (again, I use up to 4 when I make this for other people, such as at a party)
  • 4 bay leaves
  • 4 or more chopped carrots (half or quartered moons) – optional
  • 2 scallions/green onions, chopped
  • walnuts
  • dried cranberries
  • approx 1/2 jar roasted red peppers, sliced and chopped (you could also use dried and reconstituted or fresh and diced peppers. Roasted is best, and you can get those in a jar)

Steps:

1. Cook the lentils with the bay leaves following instructions on the package, or, cover with about 3 inches of water, boil and then simmer for about 30 minutes total, but after about 25 minutes…

2. … throw in the carrots, if using. Finish cooking for the remaining 5 minutes. Drain out any extra water and remove the bay leaves.

3. Mix lentils with the oil, vinegar, and honey in a bowl.

4. Then add in scallions/green onions, red peppers, walnuts, dried cranberries.

5. Season with salt/pepper to taste.

6. Let cool and marinade for a few hours before serving if possible.

Variations: play around with substitutes such as artichokes, beans, onions, cucumber, olives, etc…

And you have an easy, high protein, high fiber, traveling meal. Pictured below with carrots, but without green onions.

The oil and sweetener is usually more than I’m comfortable with. However, until I figure out alternative seasoning, it’s still pretty healthy and easy so I’m not going to worry about it.

Categories: Easy, Lunches, Potlucks Tailgates and Road Trips | Tags: , , , , | Leave a comment

Asparagus and Greens Salad

Have I mentioned I love asparagus season? There’s only about a month left, so we’ve been eating it every week. I found a recipe in my latest issue of Vegetarian Times that I modified and put into a salad.

To prepare, chop up the asparagus into 1 inch pieces.

Slice the garlic and green parts of green onions or spring onions.

I also had some dried sweet red pepper lying around that I accidentally bought, so I decided to throw that in the mix. I soaked it in water for 10 minutes to reconstitute, then through it in the saute with the onions, garlic and a bit of oil.

(Because I’m putting this in a salad with salad dressing, I didn’t add any spices here.)

Then add the asparagus and cook until soft but crisp. Remove from heat, and add fresh mint leaves and almonds, if you have them.

Mix with greens, cooked quinoa and chickpeas.

Top with rhubarb salad dressing. Delish.

Categories: Dinner | Tags: , , , | 1 Comment

Spaghetti with Ground Tempeh

I love Tempeh. People in Asia – particularly Indonesia – have been eating tempeh for hundreds of years. It comes from soybeans mixed with another grain like barley or rice and is super high in protein. You can make it at home, but I probably never will, so we buy it packaged:

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There are many different ways to cook and prepare tempeh. One night this week, Matt grated two packages of tempeh using a hand grater and put it in a spaghetti sauce. Here it is grated (aka “ground”) and sautéing with garlic and onion:

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This was a dish that Matt put together on his known, so I can’t link to a recipe because it is in his head. But some of the other ingredients in the sauce were:

  • 1 can of crushed tomatoes
  • 1 tbs tomato paste
  • black olives, chopped
  • roasted red pepper, chopped
  • Italian seasoning
  • nutritional yeast to sprinkle on top

It was enough for two dinners and two lunches. Perfect!

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Categories: Dinner | Tags: , , , | Leave a comment

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