Enza Ward of Senzable Health Breakfast Recipe:
Check out some yummy vegetarian recipes (recipe included with the expanded photo)
Vegetarian Bean Chili Recipe: http://wp.me/P3VZwf-7B
Photo by: Shannon Galley. This vegan chili is loaded with flavor and vitamins, and everyone in the family will ask for a second bowl. It’s easy to prepare, takes just over a half hour to get on the table, and the best part?!?! There’s only one pot to clean!! Vegan Quinoa and Sweet Potato Chili makes 6 hearty bowls of chili one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced – I never put in this much, so add to your own discretion 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks – I also never peel my sweet potato, but that’s just me. I just wash it really well. 1 cup dry quinoa salt and pepper to taste avocado, cilantro for garnish (optional) Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Recipe courtesy of Brittany Andrejcin
Cauliflower Kale Pasta Recipe: http://thebitehouse.com/2013/02/21/cauliflower-and-kale-pasta/
Photo by: Shannon Galley Cauliflower is one of the most versatile and yet overlooked of all vegetables– it can be sautéed, puréed, roasted, braised, fried, grilled or even served raw. I’ve paired cauliflower with kale and a Gruyère-oregano white sauce. The result is a creamy, hearty, herby pasta dish. You could also use the sauce for chicken or a killer mac ‘n cheese. Enjoy! Gruyère and Oregano White Sauce • 1 onion, finely chopped • 2 tablespoons butter • 2 tablespoons flour • 2 cloves garlic, finely chopped • 2 1/2 cups milk • 1/2 cup grated Gruyère • 2 tablespoon chopped fresh oregano • sea salt + ground black pepper In a saucepan, melt the butter and add the onions. Cook them for 5 minutes on medium-high heat, until lightly browned. Add the garlic and flour and stir for a minute. Lower the heat, add the milk, and stir until the milk thickens. Set aside, add the Gruyère and oregano, and season to taste with salt and pepper.
Simple White Bean Stew Recipe: http://vegandad.blogspot.ca/search?q=Simple+White+Bean+Stew
Photo by: Shannon Galley INGREDIENTS – 2 tbsp olive oil – 2 bay leaves – 1 large onion, chopped – 1 celery stalk, chopped – 1 large carrot, chopped – 2 cloves garlic, minced – 2 cups canellini beans – 1 14 oz can chopped tomatoes, juice and all – 1 1/4 cup white wine – water, if needed – 1 tbsp lemon zest – juice of 1 lemon – salt and pepper to taste – 2 tbsp chopped fresh parsley METHOD 1. Heat oil over medium heat in a saucepan. Add bay leaves, onion, celery, carrot, and garlic and cook for 5-7 mins, until soft but not brown. Add beans and stir well. 2. Add tomatoes, wine, zest, and lemon juice. Add some water if you want a thinner stew. Season to taste. Simmer, covered, until veggies are cooked (about 20 mins). Remove bay leaves, stir in parsley, and serve with some nice Italian bread.
Quinoa Patties with Mixed Green Salad Recipe: http://www.kcet.org/living/food/the-public-kitchen/guest-recipe-quinoa-and-kale-patties.html
Photo by: Shannon Galley Makes 12 small patties 1 cup quinoa 2 cups water 4 eggs, whisked 1/3 cup Parmesan cheese 3 spring onions, sliced thin 3 cloves garlic, minced 1/2 teaspoon sea salt 1 cup steamed kale, chopped 1 cup breadcrumbs 1 teaspoon olive oil Optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil
Vegetarian Pad Thai Recipe: http://www.veggiebelly.com/2013/10/easy-vegetable-pad-thai-recipe.html
Photo by: Shannon Galley Ingredients for the sauce 3-4 tablespoons light brown sugar 3 tablespoons fresh lime juice (about 2-3 limes) 4 tablespoons soy sauce 1/4 cup water for the noodles 8 oz wide Pad Thai rice noodles, also called Banh Pho 2 tablespoons vegetable or peanut oil crushed red pepper, as much as you like 4-6 cloves of garlic, minced 2 cups of broccoli florets 2 medium carrots, peeled and chopped into rounds 1 heaping cup of cubed fried tofu, available at Asian stores a big hand full of bean sprouts 2 green onions, chopped 3 tablespoons roasted, chopped peanuts 3-4 cilantro sprigs, chopped 1/2 lime, cut into wedges Method 1. Place all the sauce ingredients in a non stick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside. 2. Soak and drain the noodles according to package instructions. If the package does’nt have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain. 3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes. 4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy. 5. Turn off heat, and add the bean sprouts, and green onions and mix well. 6. Garnish with cilantro and peanuts. Serve with lime wedges on the side.
Kale, Cucumber, Apple Juice Photo by: Shannon Galley
Pumpkin Risotto Recipe: http://www.bbcgoodfood.com/recipes/2556635/pumpkin-risotto
Photo by: Shannon Galley 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz 1 tbsp olive oil, plus a drizzle for the pumpkin 2 garlic cloves 8 spring onions 25g butter 200g risotto rice 2 tsp ground cumin 1l hot vegetable stock, plus extra splash if needed 50g grated parmesan (or vegetarian alternative) small handful coriander, roughly chopped.
Sweet Potato, Kale and Red Pepper Pasta Recipe: http://www.eatingwell.com/recipes/sweet_potato_red_pepper_pasta.html
Photo by: Shannon Galley INGREDIENTS 8 ounces whole-wheat angel hair pasta 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 3 cups shredded, peeled sweet potato, (about 1 medium) 1 large red bell pepper, thinly sliced 1 cup diced plum tomatoes 1/2 cup water 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1 tablespoon white-wine vinegar, or lemon juice 3/4 teaspoon salt 1/2 cup crumbled goat cheese PREPARATION Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency. NUTRITION Per serving: 402 calories; 12 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 62 g carbohydrates; 0 g added sugars; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium.
Winter Squash Soup Photo by: Shannon Galley