Category: Vegetarian

Sweet Vinegar Coleslaw

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Sweet Vinegar Coleslaw

This is good with pulled pork.

Course Salad, Side Dish
Prep Time 15 minutes
Servings 12

Ingredients

  • 10 cups shredded coleslaw mix or 1 16-ounce bag
  • 1 cup thinly sliced red onion
  • 1 cup shredded red cabbage
  • 1 carrot thinly slivered
  • 1/3 cup canola oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoon sugar
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.

Creamy Jalapeno Poppers

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Creamy Jalapeno Poppers

Great for garden peppers.

Course Appetizer
Prep Time 18 minutes
Cook Time 1 minute
Total Time 19 minutes
Servings 12

Ingredients

  • 15 jalapeno peppers halved lengthwise and seeded
  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/4 cup sour cream
  • 1 cup mashed potatoes warm
  • 1 cup shredded Monterey Jack cheese (about 4 oz , divided)

Instructions

  1. Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan.
  2. Combine potatoes, 1/2 cup cheese, Hellmann's® or Best Foods® Light Mayonnaise and sour cream in medium bowl. Evenly spoon into jalapenos, then sprinkle with remaining 1/2 cup cheese. Broil until golden and cheese is melted.

Garlic Kale Quinoa

 

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Garlic Kale Quinoa

Good way to use up extra kale.

Course Side Dish

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa
  • 1 Tbsp olive oil
  • 1 cup chopped kale
  • 1 clove garlic, minced
  • 1/4 tbsp sesame oil
  • 1 pinch salt/pepper

Instructions

  1. Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.

  3. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Simple, fast, delicious. Looking for an easy quinoa recipe for a side dish this will fit the bill.

Sauteed Green Beans and Mushrooms

 

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Sauteed Green Beans and Mushrooms

This is a great side dish and a great replacement for green bean casserole.

Course Side Dish
Servings 6

Ingredients

  • 2 lbs Green Beans
  • 1 lbs Mushrooms
  • 3 tbsp Olive Oil
  • 2 cups French-Fried Onions
  • 2 tbsp Honey
  • 1 tbsp Red Pepper Flakes

Instructions

  1. Blanch green beans in boiling water until just cooked. Meanwhile, saute sliced mushrooms in oil over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions, honey and red pepper.

Vegetable Soup

 

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Vegetable Soup

Vegetable soup made with vegetables from the garden as well as what ever is laying around.

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 8

Ingredients

  • 2 onions
  • 2 to 3 carriots
  • bunch kale
  • 2 small zucchini
  • 1/2 cup peas
  • 1 cup corn
  • 1 can chick peas
  • few tomatos
  • 2 small potatos
  • 1 stick celery
  • 1 bunch parsley
  • few cloves garlic
  • 6 cups V8 juice
  • 6 cups vegetable broth
  • 3 Tbsp Italian spices

Instructions

  1. Cut and fry carrots and onions in olive oil. Add all other ingredients and mix together. Add broth and juice and cook till all ingredients are done and serve.