GSG
Well-known member
So my fiancee has been vegetarian for about six weeks now, which means I've been part-time vegetarian for about six weeks now. I thought I would share some recipes that we have made and actually enjoyed. My first suggestion, even if you're not looking to go full vegetarian, would be to download the Mealime app. There is a free and paid version. Each week they add new recipes based on your meal preferences (omnivore, pescatarian, vegetarian, vegan, etc). Pick some recipes and it automatically creates a grocery list for you which is extremely handy.
These are a few we've picked up off Pinterest and whatnot:
TUSCAN KALE POTATO BEAN SOUP
INGREDIENTS
1 medium yellow onion, small dice
1 carrot, small dice
2 celery ribs, small dice
1 Tablespoon minced garlic
1 ½ cups vegetable broth *(See notes for ratio)
3 ½ cup water (or broth)
1 Tablespoon lemon juice
4 sundried tomato halves, finely chopped *
1–3 teaspoons miso
3 cups red potatoes, skins on, small dice
1 – [ 15.5 oz. can ] cannelloni beans, drained and rinsed
1 Tablespoon Vegan Parmesan Cheese or nutritional yeast (optional)
3 cups Tuscan kale, vein removed, strips-cut into thirds (or baby spinach)
Spice/Herb Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onion flakes
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed thyme leaves *
1/8 teaspoon dried marjoram
1/8 teaspoon ground rosemary
1/8 teaspoon cumin (optional)
1 bay leaf
1 teaspoon sea salt (+/-) *
¼ teaspoon black pepper (+/-)
¼ teaspoon red pepper flake (+/-)
Optional Toppings:
Vegan Parmesan Cheese
Chopped parsley
Red pepper flake
INSTRUCTIONS
Place the Spice/Herb Ingredients (except the red pepper flake) in a small bowl, mix well, set aside.
In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, carrots, and celery, sauté over medium-high heat for 5 to 7 minutes (add a little splash of water or broth if sticking.)
Then add the minced garlic and sauté for 30 seconds to 1 minute.
Add the vegetable broth, water, lemon juice, finely chopped sundried tomatoes, Spice/Herb Mix, and Vegan Parmesan Cheese (or nutritional yeast), then increase the heat to a boil, stir well, then immediately lower to a low simmering boil. Then add the diced red potatoes. Cover and simmer until the potatoes are almost tender (approx. 15 to 20 minutes). Then add the miso and cannelloni beans, stir to incorporate, simmer for 5 minutes.
Taste test for flavor, and add additional seasoning to achieve the desired flavor. Add the dried red pepper flakes and chopped Tuscan kale. Simmer until the potatoes and kale reaches the desired tenderness. Discard the bay leaf.
Ladle soup into a bowl and top Vegan Parmesan Cheese, fresh chopped parsley, and red pepper flakes.
VEGGIE LOADED LENTIL SOUP
Ingredients
2 tbsp. olive oil
2 c. julienned carrots (about 1½ inches long)
1 c. diced celery
¾ c. diced onion
8 cloves minced garlic
10 c. low-sodium chicken broth or vegetable stock
1 tbsp. herbs de provence
1½ tsp. kosher sea salt
¼ tsp. ground black pepper
¼ tsp. paprika
1 sprig rosemary
2 tsp. white vinegar or red wine vinegar
½ c. yellow split peas
½ c. green split peas
1 c. green lentils
2 c. cubed butternut squash
1 c. cubed potatoes
1 c. cubed celery root
¼ c. olive oil
2 c. chopped kale
¼ c. chopped fresh parsley
¼ c. parmesan cheese, grated or shaved (optional)
Directions
In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, saute until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.
Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.
Place 4 cups of soup in a blender with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.
Remove from the heat and allow to rest for 5 minutes before serving.
Notes
-Cheese is totally optional but delicious!
LEMONY ORZO CHICKPEA SOUP
INGREDIENTS
1 tablespoon olive oil
1 small white onion, peeled and diced
3 medium carrots, diced
5 cloves garlic, minced
10 cups vegetable stock
2 (15-ounce) cans chickpeas, rinsed and drained
1 cup orzo*
4 eggs
1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
2 large handfuls fresh baby spinach
1–3 tablespoons chopped fresh dill*
sea salt and freshly-cracked black pepper
INSTRUCTIONS
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.
Add stock and chickpeas, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium (or medium-low), whatever works to maintain a steady low simmer.
Add orzo and stir to combine. Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
Meanwhile, as the orzo is cooking, whisk together the eggs and lemon juice in a separate mixing bowl or measuring cup until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined. Repeat with 1 more cup of hot broth.
Once the orzo is ready to go, remove the stockpot from the heat. Then while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined. The egg mixture should make the soup nice and creamy. (But if the eggs look like they are scrambling when you add them in — kind of like in egg drop soup — stop and let the soup cool down for a few minutes before adding the rest of the eggs.)
Return the soup to low heat. Stir in the spinach and dill and stir for 1-2 minutes until the spinach has wilted. Then taste and season the soup with a few pinches of salt and black pepper, as needed.
Serve warm, garnished with extra dill and lemon wedges.
NOTES
*Or you’re welcome to sub in 3/4 cup rice in place of orzo.
*Just add however much dill you would like, to taste. Or if you’re not a big fan of dill, feel free to add in some fresh (or dried) oregano instead, to taste. Or fresh basil!
These are a few we've picked up off Pinterest and whatnot:
TUSCAN KALE POTATO BEAN SOUP
INGREDIENTS
1 medium yellow onion, small dice
1 carrot, small dice
2 celery ribs, small dice
1 Tablespoon minced garlic
1 ½ cups vegetable broth *(See notes for ratio)
3 ½ cup water (or broth)
1 Tablespoon lemon juice
4 sundried tomato halves, finely chopped *
1–3 teaspoons miso
3 cups red potatoes, skins on, small dice
1 – [ 15.5 oz. can ] cannelloni beans, drained and rinsed
1 Tablespoon Vegan Parmesan Cheese or nutritional yeast (optional)
3 cups Tuscan kale, vein removed, strips-cut into thirds (or baby spinach)
Spice/Herb Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onion flakes
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed thyme leaves *
1/8 teaspoon dried marjoram
1/8 teaspoon ground rosemary
1/8 teaspoon cumin (optional)
1 bay leaf
1 teaspoon sea salt (+/-) *
¼ teaspoon black pepper (+/-)
¼ teaspoon red pepper flake (+/-)
Optional Toppings:
Vegan Parmesan Cheese
Chopped parsley
Red pepper flake
INSTRUCTIONS
Place the Spice/Herb Ingredients (except the red pepper flake) in a small bowl, mix well, set aside.
In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, carrots, and celery, sauté over medium-high heat for 5 to 7 minutes (add a little splash of water or broth if sticking.)
Then add the minced garlic and sauté for 30 seconds to 1 minute.
Add the vegetable broth, water, lemon juice, finely chopped sundried tomatoes, Spice/Herb Mix, and Vegan Parmesan Cheese (or nutritional yeast), then increase the heat to a boil, stir well, then immediately lower to a low simmering boil. Then add the diced red potatoes. Cover and simmer until the potatoes are almost tender (approx. 15 to 20 minutes). Then add the miso and cannelloni beans, stir to incorporate, simmer for 5 minutes.
Taste test for flavor, and add additional seasoning to achieve the desired flavor. Add the dried red pepper flakes and chopped Tuscan kale. Simmer until the potatoes and kale reaches the desired tenderness. Discard the bay leaf.
Ladle soup into a bowl and top Vegan Parmesan Cheese, fresh chopped parsley, and red pepper flakes.
VEGGIE LOADED LENTIL SOUP
Ingredients
2 tbsp. olive oil
2 c. julienned carrots (about 1½ inches long)
1 c. diced celery
¾ c. diced onion
8 cloves minced garlic
10 c. low-sodium chicken broth or vegetable stock
1 tbsp. herbs de provence
1½ tsp. kosher sea salt
¼ tsp. ground black pepper
¼ tsp. paprika
1 sprig rosemary
2 tsp. white vinegar or red wine vinegar
½ c. yellow split peas
½ c. green split peas
1 c. green lentils
2 c. cubed butternut squash
1 c. cubed potatoes
1 c. cubed celery root
¼ c. olive oil
2 c. chopped kale
¼ c. chopped fresh parsley
¼ c. parmesan cheese, grated or shaved (optional)
Directions
In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, saute until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.
Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.
Place 4 cups of soup in a blender with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.
Remove from the heat and allow to rest for 5 minutes before serving.
Notes
-Cheese is totally optional but delicious!
LEMONY ORZO CHICKPEA SOUP
INGREDIENTS
1 tablespoon olive oil
1 small white onion, peeled and diced
3 medium carrots, diced
5 cloves garlic, minced
10 cups vegetable stock
2 (15-ounce) cans chickpeas, rinsed and drained
1 cup orzo*
4 eggs
1/2 cup freshly-squeezed lemon juice, plus extra lemon slices for serving
2 large handfuls fresh baby spinach
1–3 tablespoons chopped fresh dill*
sea salt and freshly-cracked black pepper
INSTRUCTIONS
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.
Add stock and chickpeas, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium (or medium-low), whatever works to maintain a steady low simmer.
Add orzo and stir to combine. Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
Meanwhile, as the orzo is cooking, whisk together the eggs and lemon juice in a separate mixing bowl or measuring cup until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined. Repeat with 1 more cup of hot broth.
Once the orzo is ready to go, remove the stockpot from the heat. Then while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined. The egg mixture should make the soup nice and creamy. (But if the eggs look like they are scrambling when you add them in — kind of like in egg drop soup — stop and let the soup cool down for a few minutes before adding the rest of the eggs.)
Return the soup to low heat. Stir in the spinach and dill and stir for 1-2 minutes until the spinach has wilted. Then taste and season the soup with a few pinches of salt and black pepper, as needed.
Serve warm, garnished with extra dill and lemon wedges.
NOTES
*Or you’re welcome to sub in 3/4 cup rice in place of orzo.
*Just add however much dill you would like, to taste. Or if you’re not a big fan of dill, feel free to add in some fresh (or dried) oregano instead, to taste. Or fresh basil!
