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vegetarian

This picture, although a little blurry, captures the bright vibrant nature of the humble beet. Often over looked or thought of as a fall or winter vegetable beets can be delicious year round! This roasted beet pasta is fresh and beautiful way to get dinner to the table. I’ve chosen to top my bowl with a poached egg, Parmesan cheese, basil, and leftover roasted beets.

For a vegan version try toasting some walnuts, sprinkling some nutritional yeast, adding an extra drizzle of olive oil and topping with the leftover beets. Delicious!

Roasted Beet Pasta

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 Cups Chopped fresh beets
  • 4 Portions of your favorite GF pasta
  • 1 Tbsp Olive oil
  • 2 Tbsp sun dried tomatoes (finely minced)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (or agave nectar)
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 poached eggs (for topping *optional)
  • ½ cup Parmesan cheese (for topping *optional)
Instructions:
  • Preheat your oven to 425°F
  • On a baking tray place the chopped beets, olive oil, sun dried tomato, balsamic, honey, red pepper, salt, and black pepper. Toss to coat the beets evenly and roast for 40 minutes.
  • As the beets are roasting begin boiling your water for your pasta and cook in salted water according to your packages directions. When cooked, strain and set aside.
  • When the beets are roasted and soft reserve one cup for topping and scoop the rest into a blender.
  • Blend the beets until smooth, adding a little water as necessary and toss into the drained and cooked pasta. Stir to coat the pasta well. Top with the reserved roasted beets and toppings of your choice. Enjoy!

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Everyone’s loves an enchilada, but have you heard of entomatadas? They’re the lesser known sibling to the enchilada here in America, but just as delicious! You know, the younger sibling who can basically get away with murder, and gets to do everything before you and somehow still gets all the same praise as the enchiladas EVEN THOUGH THE ENCHILADAS WEREN’T ALLOWED TO SHAVE THEIR LEGS AND WEAR MAKEUP UNTIL 8TH GRADE AND THE ENTOMATADAS WERE WALKING AROUND SMOOTH, HAIRLESS, AND BEAUTIFUL IN 5TH GRADE?!?!?!

….I digress…..

Give these easy entomatadas a go! They’re fresh, delicious, and although lacking the same “personality development” the enchiladas got in their swamp monster years- will garner you all the same praise at the dinner table. Enjoy!

Entomatadas

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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 5 roma tomatoes (quartered)
  • 1 serrano pepper (seeds removed)
  • 1 jalapeno pepper (seeds removed)
  • 3 garlic cloves
  • 1 cup vegetable or chicken broth
  • 1 tsp diced chile en adobo
  • 1 large shallot (quartered)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 8 corn tortillas
  • 10 oz queso fresco
  • 5 oz panela cheese
  • 1 cup vegetable or avocado oil
  • Sliced jalapeno (garnish)
  • sour cream (garnish)
  • lettuce (garnish)
  • avocado (garnish)
  • cilantro (garnish)
Instructions:

  • In a blender combine: tomatoes, serrano, jalapeno, shallot, garlic, broth, salt, pepper, and chile en adobo. Blend until smooth.
  • Pour into a small saucepan and simmer over medium heat for 15 minutes. It will begin to turn a darker red.
  • While sauce is simmering mix together the cornstarch and water in a small bowl and set aside.
  • In a separate bowl crumble together the queso fresco and panela cheese and mix. Reserve 1/2 cup for garnish and set aside.
  • Allow sauce to finish simmering, and stir in the cornstarch mixture. It should thicken almost immediately. Turn off the heat.
  • From this point you’ll be working in an assembly fashion (this is not as scary or as overwhelming as it sounds). You’ll be assembling one entomatada at a time, doing this method: frying the corn tortillas slightly, dipping in sauce, removing from sauce into a 9 x 13 baking dish, stuffing with cheese, folding over, and layering into a baking dish. So prepare however/whatever you need to to make this possible.
  • In a small skillet heat 1 cup of oil over medium-high heat. You’ll know the oil is ready when you see it ripple at the bottom of the pan.
  • Turn heat to medium.
  • With a pair of tongs or a slotted spatula, lightly fry the corn tortilla, just long enough to soften it. This should take only a couple seconds.
  • Drain excess oil.
  • Immediately dip the softened tortilla into your tomato sauce coating both sides well, and move your coated tortilla into your baking dish.
  • Fill the tortilla with 1/8th of the cheese mixture and fold in half like a flat taco. You did it! #YAAASGAGA #SLAY
  • Scoot the flat side of the entomatada against the left or right side of your baking dish and move on to the next one! Slightly overlap your entomatadas in the pan.
  • When you have finished all the entomatadas pour any remaining sauce over them. You can either serve as-is with your desired toppings including the reserved cheese, or broil them for 3 minutes before topping and serving. Enjoy!

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Try this seasoning on a spinach salad for the experience of a lifetime. Ride that train all the way to flavor town, become the mayor, start a small family, own land there. You get the point. Go forth and season!

Red Wine Mushroom Salt

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Prep Time: 30 minutes
Day Time: 1 day
Total Time: 1 day 30 minutes
Course: Seasoning
Cuisine: Italian
Servings: 1 cup (approx)
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Ingredients:
 
  • 5 oz kosher salt
  • 1 bottle red wine (I prefer a Cabernet Sauvignon or merlot)
  • 2 oz dried shiitake mushrooms
  • 2 oz dried porcini mushrooms
  • 1 Tablespoon dried thyme
Instructions:
  • In a skillet pour the entire bottle of wine, and turn heat to medium-low.
  • Allow the wine to reduce down to 4 Tablespoons of liquid. This will take about 25-30 minutes.
  • When the wine has reduced stir in the salt, transfer to a large bowl, and set aside.
  • In a spice grinder, blender, food processor etc. add the dried mushrooms and thyme and blend into a fine powder.
  • Mix your powdered mushrooms and thyme into your red wine salt.
  • Spread the salt mixture onto a baking sheet and allow to dry overnight.
  • The mushroom and thyme powder will likely settle to the bottom of the pan so give it a good mixing before storing long term.
  • When salt has dried place your new seasoning into a bag or jar with a marshmallow to prevent moisture build up and clumping.

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If you are not following a vegetarian diet and would like to amp up the flavor in this dish in a pork-centered way consider adding a pound of ground Italian sausage to your mirepoix while browning with 1/4 tsp red pepper flakes at the end for a delicious twist on traditional lentil soup!

Feel free to use any combination of lentils you have on hand! I like this particular mixture because the red lentils become super soft and thicken the broth a bit while the green stay whole. Cooking times will vary with different lentils- check your package.

Lazy Sunday Lentil Soup

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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 onion (diced)
  • 3 carrots (diced)
  • 3 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 1 15 oz can Rotel or diced tomatoes
  • 2 tsp paprika
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp lemon pepper
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 3 bay leaves
  • 2 cups green lentils
  • 1/2 cup red lentils
  • 8 cups vegetable or chicken broth
Instructions:
  • In a large pot over medium-high heat combine olive oil and butter, allow the butter to melt in the pot.
  • When your butter is melted add the diced onions, carrots, and celery (this is called a mirepoix btw #FancyAF) as well as 1 tsp of lemon pepper. Stir to coat everything and allow to cook down until the onions begin to brown.
  • When your veggies are ready add your garlic and saute until fragrant- about a minute.
  • When the scent of your garlic has convinced your household you must know what you’re doing add your lentils and seasonings. – bay leaves, paprika, basil, oregano, thyme, lemon pepper, black pepper. Stir to combine.
  • Turn your heat to high, pour in the broth, and bring to a boil.
  • Once boiling- reduce to low and simmer for 1.5 to 2 hours or until the lentils are tender, but still intact. Feel free to add more broth or water during this time if you want a brothy soup.

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Goat Cheese, Fig, and Peach Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 6
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Ingredients:
 
  • 16 oz spring mix lettuce
  • 2 ripe peaches (thinly sliced)
  • 8 oz bag dried figs (quarted)
  • 4 oz soft goat cheese (crumbled)
  • 1 Bunch Dill
  • 1 Bunch Fennel fronds
  • 1 Bunch Mint
  • 1 Bunch Green onion
  • 1 Bunch Parsley
  • 2 oranges ( juiced)
  • 1/4 cup olive oil
  • 1 Tablespoon honey
  • 2 teaspoons salt
  • Pink pepper (to taste)
  • 2 Tablespoons champagne vinegar
Instructions:
  • In a large bowl lay down spring mix, and top with goat cheese, figs, and peaches.
  • Finely chop all herb, the amount is totally up to you. I believe in you!
  • Sprinkle the herbs on top of the salad.
  • Combine all remaining ingredients in a bowl or jar to make the dressing and give it a good whisk or shake.
  • Top the salad with that fabulous dressing and mix mix mix it up!
  • Enjoy you culinary adventurer!

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