Vegetarian Recipes For Two | The Daily Dish

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Vegetarian Recipes for Two

Eggplant and Couscous Salad

1 Comment | Written on October 6, 2014 at 5:00 am , by

Looking for a lovely light lunch that is ready to enjoy in minutes?  This “Eggplant and Couscous Salad” is an easy and healthy choice!

Keep reading for the recipe…

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Roasted Carrot Hummus Vegetable Sandwiches

1 Comment | Written on September 9, 2014 at 5:00 am , by

This veggie-packed sandwich just might be my new favorite lunch.  Not only is it colorful and healthy, but these pita pockets are easy to eat on-the-go!

Keep reading for the recipe…

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Touring Sonoma Wine Country

No Comments | Written on July 7, 2014 at 5:00 am , by

All week here on “The Daily Dish” I am excited to share with you a new culinary travel story every day!

For the past couple of months I have been criss-crossing the US and even the world tasting and exploring all along the way.  I can’t wait to share photos, stories and, of course, recipes from the adventures!

Today I am thrilled to share with you the experience of touring the Sonoma Wine Country, specifically Dry Creek Vineyard in Dry Creek Valley.    

Keep reading…

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Easy Grilled Vegetable Sandwich

2 Comments | Written on July 29, 2011 at 5:00 am , by

This recipe is so good it almost makes me want to become a vegetarian.  If it weren’t for bacon….and salmon….oh, and Wagyu beef…then there’s all those great chicken dishes.

On second thought, I probably won’t ever be a vegetarian, but that doesn’t mean that I can’t still enjoy a great veggie recipe like this one every once in a while!

Note:  This falls under the category of “Tar-jay Gourmet”  (English translation:  Target Gourmet).  Meaning you can get all of the ingredients for this gorgeous dish at your local store.  I live directly across the street from a Target store in LA and do my grocery shopping there most days of the week.  If you ever stop by, I am the crazy lady who brings her own shopping cart.   No, really…here it is…

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(Note the stellar zebra stripes)

I am always worried they are going to think I am planning on stealing something when I roll in with my own cart and start filling it with groceries.  So far the security guys haven’t accosted me and I have saved countless plastic bags from a landfill fate!  Eco-friendly and law abiding, that’s my motto.

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Shopping list:

-Red Pepper

-Zucchini

-Yellow Squash

-Ciabatta bread

Hummus (I used the classic version here, but feel free to jazz it up with other flavors!)

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GRILLED VEGETABLE AND HUMMUS SANDWICH

1 red bell pepper

1 zucchini

1 yellow squash

Olive oil

Salt and freshly ground black pepper, to taste

14 ounce loaf Ciabatta bread

10 ounce container prepared hummus

Slice red pepper, zucchini, and yellow squash into long, thin strips.  Drizzle with olive oil and season with salt and freshly ground black pepper, to taste.  Grill vegetables about 2 minutes on each side.  Slice ciabatta loaf in half lengthwise and brush both sides with olive oil.  Place cut side down on the grill to warm the bread.  Remove the vegetables and bread from the grill.  Spread hummus on the cut side of the grilled ciabatta bread.  Arrange grilled vegetables on top of the bread to assemble sandwich.  Top with the other half of the ciabatta, slice and serve.

Serves 4

Love hummus?  Love veggie sandwiches?  Check out these other great recipes from some of my Better Blogger Buddies!

Roasted Red Pepper Hummus from Good Life Eats

Fiesta Rolls from The Empty Nester Gourmet

White Bean and Garlic Scape Dip from Brown Eyed Baker

Roasted Vegetable Sandwich with Chipotle Mayonnaise from Everyday Southwest

Gluten Free Tacos and Slaw

6 Comments | Written on July 25, 2011 at 5:00 am , by

You know what’s great about social media?  It’s like one big party and everybody is invited!  Last year I became acquainted with Amy Green from “Simply Sugar and Gluten Free” through Facebook and Twitter.  What a fantastic woman to get to know!  She was even nice enough to contribute one of her recipes to our Top Ten Thanksgiving Dressing list.  Now I am a girl who loves her sugar and gluten, so checking out her website and looking over her recipes opened up a whole new world to me!

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Earlier this year Amy came out with a fabulous cookbook by the same name.  I couldn’t wait to give some of the recipes a try!  Instantly I was drawn to the Sweet Potato and Black Bean Tacos.  Two of my favorite ingredients!  In the book Amy suggests serving them with a Carrot and Jicama Slaw so, of course, I had to make that dish as well.  The result was my first ever sugar and gluten free feast.  Let me tell you…I didn’t miss a thing!

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SWEET POTATO AND BLACK BEAN TACOS  *vegan

1 large sweet potato, peeled and diced 1/4 inch

1 tablespoon canola oil

1/2 large onion, diced

1 (14.5 ounce) can black beans, drained, liquid reserved

1/2 teaspoon ground cumin

1/4 teaspoon light ancho chile powder

10 corn tortillas

kosher salt and freshly ground black pepper

Optional toppings:

Carrot and Jicama Slaw

queso fresco

light sour cream

salsa

Preheat oven to 200 degrees F.  Place the sweet potato in a steamer and cook for 10 minutes, or until cooked through but still a bit al dente.  Meanwhile, heat the oil in a large nonstick saute pan over medium-low heat.  Add the onion and cook for 5 to 8 minutes, until soft.  Add the beans, cumin, chile powder, and about 1/4 cup of the reserved bean liquid.  Mash some of the beans in the pan and add more liquid as necessary.  Meanwhile, heat a medium nonstick sauge pan over medium-high heat and toast the tortillas until they are warm and a little brown on each side.  Wrap the tortillas in aluminum foil and keep warm in the oven. When the sweet potatoes are cooked but still firm, add them to the beans and stir.   Add more liquid if necessary.  The taco filling shouldn’t be dry, but it shouldn’t be runny either.  Taste and adjust the seasoning as needed.  Spoon the filling into the center of each tortilla.   Serve with your choice of toppings.  Serve hot.   Makes 8-10 tacos.

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CARROT AND JICAMA SLAW *egg free

2 cups shredded carrot (about 3 medium carrots)

2 cups shredded jicama (about 1/2 medium bulb)

1/4 cup light sour cream

1/4 cup plain low-fat yogurt

juice of 1/2 lime

1 tablespoon chopped fresh cilantro

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground red chile pepper

freshly ground black pepper

Place the carrot and jicama in a medium bowl and toss to combine.  In another medium bowl, mix together the sour cream, yogurt, lime juice, cilantro, salt, cumin, coriander, and red chile pepper.  Pour the dressing over the carrots and jicama and mix until combined.  Season to taste with black pepper.  Cover and chill for 2 hours before serving.  Makes about 4 cups.

Calling all bloggers! Are you interested in being featured on “The Daily Dish?”  Let’s chat!  I am looking for fellow food bloggers to showcase every week.  Please email me at Kristina.Vanni@meredith.com and we will talk details.  Looking forward to hearing from you!

“Easy Weeknight Meals” Week 5 Winner!

1 Comment | Written on September 23, 2010 at 5:00 am , by

Everyone welcome Brigid to the winner’s circle!  This self-proclaimed “accidental gourmet” came up with her winning dish out of desperation one evening at mealtime.  The result was a stellar “Dinner for One” that is a fresh and flavorful alternative to a frozen meal.  Whether you have a large family or are cooking just for yourself, this quick and easy pizza recipe is sure to be a hit!

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Sometimes necessity is the mother of invention, and in your case it is an award winning one!  Tell us the story of how this recipe came about.

“One night I was scrounging around for something to eat. I had worked late and I live in a small rural town. Restaurants in my town consider late 8:00 pm! The pantry yielded a jar with 4 peanuts, a can of outdated soup and some stale crackers. In hopes of finding something more appealing I turned my attention to the refrigerator where, after moving the sour milk and moldy fruit out of the way, I found the ingredients for my recipe. It was really a very impromptu idea and I was desperate for a meal. So, I decided that it was either pull the recipe together or eat the frozen meal that suspiciously looked like a hold over from the ice age.

I do have several other recipes that were born in the same way…out of desperation and laziness! My friend once referred to me as an “accidental gourmet”. I don’t know about the gourmet part, but I do know what tastes good to me and I usually have some ingredients in my house that I can pull together for a meal. I think I learned this technique when I was a young single mom, broke and constantly running from bake sales to soccer practice. Since cooking was not a natural talent for me I had to figure out ways to cram all 4 foods groups into a single dish that the kids would love to eat.”

What made you decide to enter this recipe in the Better Recipes weekly recipe contest?

“This too was an impromptu decision one day when I was searching your site for a good recipe to serve friends. I like my recipe and eat it a lot and thought that others who struggle with eating meals from a box might like an alternative for a quick and healthy meal.”

What advice would you have for others who want to enter the “Easy Weeknight Meals” Contest?

“Go for it! A dream is free and why not? If you know that you have a recipe that you love and have used over and over again chances are others will love it too.”

Any fun plans for the prize money?

“Oh wow! I’m going to treat myself to a new set of knives. I’ve been struggling with the same set of poor quality knives for years. It’s like trying to cut a fifty foot tree down with an emery board!”

Take Brigid’s advice and go for it!  What is your favorite go-to dinner?  Why not enter it in the “Easy Weeknight Meals” Contest today!

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ZESTY GREEK PITA PIZZA

Brigid says, “This is a quick meal that doesn’t require a great deal of prep or special kitchen gadgets – anyone can make it!”

Ingredients:

1/2 6 inch round pita, cut lengthwise maintaining a 6 inch round
3/4 cup fresh spinach
1/2 medium roma tomato, sliced
1 thin slice red onion
1/8 cup shredded Parmesan cheese
3/4 oz feta cheese, crumbled
1/4 tsp crushed basil

Method:

Spray pita half with cooking spray. Top with spinach, tomato, onion, and cheeses. Sprinkle with crushed basil. Spray all ingredients with cooking spray. Bake in a toaster oven for 8–9 minutes, or until feta is softened, and slightly golden.