It can be tricky to find tasty new recipes when you’re avoiding eating meat.
I have long been a fan of food blogger Jeanine Donofrio, who writes the most gorgeous vegetarian food blog Love and Lemons, and so when I heard she brought out a cookbook last year, I of course had to get straight on Amazon to order my very own copy.
And the book did not disappoint.
Having tried a good few of the yummy recipes in both her book and blog already, these three have all gone down a treat with the whole family:
1. Carrot & Tomato Tagliatelle
Fast, healthy and really filling.
Ingredients
-
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 1½ cups chopped carrots
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 1 tablespoon balsamic vinegar
- 1 can diced tomatoes
- 4 ounces (125 g) tagliatelle pasta
- 2 cups chopped kale leaves
- ½ cup cooked cannellini beans
- ¼ cup pine nuts
- 2 teaspoons capers
- Chopped chives or other herbs (basil, parsley, etc.)
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese
Instructions
In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.
Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Season with salt and pepper to taste and serve with freshly grated Parmesan cheese, if desired.
2. Butternut Squash Kale & Quinoa Stew
Especially yummy when served with a fresh loaf of sourdough bread, to help soak up all that lovely sauce.
Ingredients
-
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups cubed butternut squash
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red chile flakes
- ½ teaspoon smoked paprika
- 1 tablespoon white wine vinegar
- 1 can diced tomatoes
- 4 cups vegetable broth
- ½ cup dry quinoa
- 2 to 3 cups chopped kale
- Sea salt and freshly ground black pepper
Instructions
Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.
When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.
3. Sweet potato surprise
My 4.-year-old’s new favourite dish!
Ingredients
- 1-2 teaspoons olive oil
- 1 large shallot, chopped
- 1 heaping cup sweet potatoes, chopped
- 8 oz veggie broth
- ¾ cup coconut milk, light
- 1 teaspoon dijon mustard
- 2 cloves of garlic, chopped
- ¼ cup nutritional yeast (not baking yeast)
- 4-5 sage leaves, chopped
- 1 teaspoon maple syrup
- Salt and pepper
- 2 cups uncooked pasta
- 2 cups chopped fresh spinach
- ¼ cup scallions
- ¼ cup to ½ cup panko (or gluten free bread crumbs)
- Pinch of red pepper flakes
Instructions
In a medium saucepan, heat oil. Add shallots, salt & pepper. Cook until translucent. Add sweet potatoes, garlic, broth and coconut milk. Cover and simmer until potatoes are cooked and soft (about 15-25 minutes), stirring occasionally.
Start your pasta, cook until al dente, and reserve some pasta water for later.
To your sweet potato mix, stir in dijon mustard, nutritional yeast, sage, maple syrup. Add more salt & pepper.
Blend in a high speed blender (a vitamix is recommended).Taste and adjust. Add some of the starchy pasta water to thin it out if it’s too thick.
In a large bowl, place the spinach and scoop the hot pasta noodles on top (so the hot pasta starts to wilt the spinach). Mix in the sweet potato sauce, thinning with more pasta water if necessary.
Place in a baking dish. Top with scallions, a sprinkling of panko, pinches of salt, pinches of red pepper flake, and a drizzle of olive oil on top.
Bake in a 350 degree oven for approx. 20 minutes (uncovered) until the top is brown and crusty. I turned on my broiler for the last couple of minutes to help with the browning.
(Recipes via Love and Lemons)
