by Julianne De Witt | Dec 7, 2019 | Soups & Stews
My vegetarian take on Tuscan soup. I’ve replaced the white potatoes and sausage with sweet potatoes, diced cremini mushrooms, hearty butter beans and veggie crumble. Finished with a little cream and crumbled parmesan cheese, this soup is packed with nutrients, hearty and delicious!
Tuscan Bean and Veggie Soup
Course: Soup
Keyword: easy weeknight meal, vegetarian
Servings: 4
- 4 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, diced
- 2 cups sweet potato, peeled and diced
- 1.5 cups vegetarian ground beef substitute Big Mountain Foods , Yves or equivalent
- 5 cups vegetarian stock
- 1 can (398mL/14oz) butter beans, drained
- 1/2 (or more) tsp red pepper flakes
- 1 cup heavy cream
- 2 cups kale, ribs removed and diced
- salt and pepper to taste
- grated parmesan for garnish
Heat 2 tablespoons of olive oil in a medium saucepan. Add onion and garlic and saute for a couple of minutes. Add mushrooms and sweet potatoes and continue sauteing for a few minutes more then add to a medium soup pot.
Add the remaining 2 tablespoons of olive oil to the same saucepan and saute veggie ground until browned and slightly crispy. Add to soup pot.
Add veggie stock and red pepper flakes to soup, bring to a boil then simmer for 15 minutes or until sweet potato is cooked through.
Add kale and beans and simmer for an additional 5 minutes.
Turn down heat, add cream and salt & pepper and stir until heated though. Garnish with grated parmesan and enjoy!
by Julianne De Witt | Nov 26, 2019 | Mains
Bibimbap is a Korean dish of rice mixed with meat and vegetables, often served with a fried egg and kimchi. In my recipe, I’m substituting protein rich quinoa for the rice and veggie ground round for the meat. The addition of wild mushrooms adds an earthy taste while the crisp pickled vegetables add a satisfying texture. A delicious and healthy meal!
Healthier Bibimbap
My vegetarian version of the classic Korean dish.
Servings: 4
- 1/2 english cucumber sliced very thin
- 2 carrots sliced very thin
- 1/3 cup rice vinegar
- 1.5 cups quinoa any variety - white, red, black or a combination
- 2.5 cups water or vegetable broth
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 cups wild mushrooms (enoki, oyster, shitake) sliced
- 4 cups spinach
- 3 cups Yves veggie ground round (or similar)
- 4+ tbsp soy sauce
- 1 tsp red pepper flakes
- 2 tbsp sesame oil
- 4 eggs
- 4+ tbsp kimchi
- 4 tsp sesame seeds
- 4 tbsp scallions, sliced
- salt and pepper to taste
Add carrots and cucumbers to a small bowl, cover with rice vinegar and set aside.
In a medium sauce pan bring water (or stock) to a bowl, add quinoa, reduce heat to simmer and cover. Cook until all water is absorbed, approximately 20 minutes.
While quinoa is cooking, heat olive oil in a large pan and add mushrooms, veggie ground round, red pepper flakes and garlic. When the mushrooms are almost cooked through add the spinach and cook until wilted. Stir in soy sauce, sesame oil, salt and pepper to taste.
Fry the eggs sunny side up in a little olive oil and cook until whites are set but yolks are soft.
Divide quinoa between four bowls. Top each with mushroom and veggie ground mix, a fried egg, kimchi, cucumbers and carrots.
Garnish with sesame seeds and scallions.
by Julianne De Witt | Mar 8, 2019 | Sides
A delicious and simple to prepare side dish that goes well with roast chicken or beef. Savoy cabbage is packed with nutrients and supports gut health. Kohlrabi adds a delicately crisp texture to the dish.
Savoy Cabbage & Kohlrabi
Servings: 4
- 1 head savoy cabbage cored and sliced
- 2 bulbs kholrabi peeled and cut into matchsticks
- 3 cloves of garlic minced
- 4 tbsp butter
- 6 tbsp water
- salt and pepper to taste
Melt butter in large frying pan or wok over medium heat
Add cabbage, kholrabi, garlic and water and stir to combine
Reduce heat to low and cover, stirring occasionally until water is absorbed and cabbage and kohlrabi and crisp but tender
Remove from heat and season with salt and pepper to taste
Enjoy!
by Julianne De Witt | Mar 8, 2019 | Sides
Cauliflower rice is a staple in my house. I sometimes make my own with a hand grater – (I have yet to own a food processor!), but now that it’s readily available in grocery stores, I always keep a bag or two in my freezer. This pilaf recipe is light and delicious and super easy to make. Enjoy!
Saffron Cauliflower Rice Pilaf
A quick and easy side dish that is light and delicious!
Servings: 2
- 2 pinches saffron
- 2 tbsp hot water
- 4 cups cauliflower rice
- 1/3 cup toasted slivered almonds
- 1/3 cup currants
- 1 small onion diced
- 2 tbsp olive oil
- salt and pepper to taste
Soak saffron in hot water for 10 minutes.
Saute onion in olive oil until translucent in a medium wok or saucepan on medium heat.
Add cauliflower and stir to mix, saute until almost cooked through – approximately 5 minutes.
Add saffron and water mix, almonds and currants and stir together and heat through for another 5 minutes.
Season with salt and pepper and serve.
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