Stuffed Portobello Mushrooms With Feta and Almonds

Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing. 

Hands-On Time

20 Mins

Total Time

35 Mins

Yield

Serves 4

By Charlyne Mattox

September 2011

Ingredients:

• 1/2 cup bulgur
• 1/3 cup chopped roasted almonds
• 3 scallions, thinly sliced and white and green parts separated
• 1/2 teaspoon dried thyme
• kosher salt and black pepper
• 4 large or 8 small portobello mushrooms, stems discarded
• 4 tablespoons olive oil, plus more for drizzling
• 1/2 cup crumbled Feta (2 ounces)
• 2 tablespoons fresh lemon juice
• 5 ounces mixed greens (6 cups)
• 1/2 English cucumber, thinly sliced

Directions:

Step 1
Heat oven to 400° F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes.

Step 3

Top the mushrooms with the bulgur mixture and sprinkle with the Feta, dividing evenly. Roast until warmed through, 2 to 4 minutes more.

Step 4

Whisk together the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and cucumber and toss to combine.

Step 5

Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

Source:  realsimple.com

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Complete with wings, chili, and pigs in a blanket, the typical game day spread isn’t exactly vegetarian-friendly. Surprise the meat-lovers of the bunch with a vegetarian chili that’s delicious and chock-full of hearty ingredients like beans, sweet potatoes, and tomatoes. Just don’t be surprised when it, too, becomes a family favorite.

Hands-On Time

20 Mins

Total Time

8 Hours 20 Mins

Yield

Serves 4

By Kay Chun

January 2011

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions:

Step 1

In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.

Step 2

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).

Step 3

Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Source: realsimple.com

Vegetarian Tacos With Goat Cheese

These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Crumbled, cooked extra-firm tofu and goat cheese give the tasty Mexican meal an added boost of protein.

Hands-On Time

20 Mins

Total Time

20 Mins

Yield

Serves 4

By Kate Merker

March 2010 

 

Ingredients:

• 1 tablespoon olive oil
• 1 14-ounce package extra-firm tofu, drained, patted dry, and crumbled
• 1½ teaspoons chili powder
• kosher salt and black pepper
• 1 10-ounce package frozen corn (2 cups), thawed
• 1 5-ounce package baby spinach (about 6 loosely packed cups)
• 8 small flour tortillas, warmed
• ¾ cup crumbled fresh goat cheese (3 ounces)
• ¾ cup store-bought refrigerated salsa

Directions:

Step 1

Heat the oil in a large nonstick skillet over medium-high heat.

Step 2

Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Step 3

Add the corn. Cook, tossing, until heated through, about 2 minutes.

Step 4

Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.

Step 5

Fill the tortillas with the tofu mixture, goat cheese, and salsa.

Source: realsimple.com

Mustardy Kale Salad With Roasted Sweet Potato and Apple

Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands.

Hands-On Time

20 Mins

Total Time

35 Mins

Yield

Serves 4

By Charlyne Mattox

September 2013

Ingredients:

• 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces
• 6 tablespoons olive oil
• kosher salt and black pepper
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 bunches Tuscan or lacinato kale or 1 medium bunch curly kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
• 1 Pink Lady or Honeycrisp apple, thinly sliced
• 1/4 cup chopped roasted almonds
• 4 ounces shaved pecorino

Directions:

Step 1

Heat oven to 400° F. Toss the sweet potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets.

Step 2

Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.

Step 3

Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

Step 4

Add the kale and rub together with clean hands to tenderize and coat the leaves. Add the apple, almonds, and sweet potatoes and toss to combine.

Step 5

Serve the salad topped with the shaved pecorino.

Source: realsimple.com

Tofu and Vegetable Curry With Rice

When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice.

Hands-On Time

25 Mins

Total Time

25 Mins

Yield

Serves 4

By Dawn Perry

April 2012

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons canola oil
• 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
• 4 carrots, cut into 3/4-inch pieces
• 1 onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 2 cups low-sodium vegetable broth
• 1 cup coconut milk
• 2 cups frozen okra
• 1/2 cup torn fresh basil leaves

Directions:

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.

Step 3

Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.

Step 4

Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.

Source: realsimple.com/food-recipes

Barley and Lentil Salad With Goat Cheese

To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles.

Hands-On Time

20 Mins

Total Time

30 Mins

Yield

Serves 4

By Charlyne Mattox

March 2012

Ingredients:

• 3/4 cup quick-cooking barley
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• kosher salt and black pepper
• 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
• 1 15-ounce can lentils, rinsed
• 1 large carrot, cut into matchsticks
• 1/4 small red onion, chopped
• 1/4 cup chopped pitted kalamata olives
• 1/4 English cucumber, chopped
• 2 ounces goat cheese, crumbled (1/2 cup)

Directions:

Step 1

Cook the barley according to the package directions. Drain and run under cold water to cool.

Step 2

Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.

Step 3

In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Source: realsimple.com/food-recipes

Portobello Mushroom Burgers With Oven Fries

This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first. 

Hands-On Time

15 Mins

Total Time

30 Mins

Yield

Serves 4

By Dawn Perry

November 2012

Ingredients:

• 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
• 1/4 cup olive oil
• kosher salt and black pepper
• 4 slices Cheddar (about 4 ounces)
• 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• lettuce and sliced red onion, for serving
• 4 English muffins, split and toasted

Directions:

Step 1

Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 2

Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.

Step 3

Meanwhile, on a separate rimmed baking sheet, toss the potatoes with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender, 18 to 20 minutes; toss with the parsley.

Step 4

Mix together the mayonnaise and mustard in a small bowl.

Step 5

Stack the lettuce, mushrooms, onion, and mayonnaise mixture between the English muffins. Serve with the oven fries.

 
Source: realsimple.com/food-recipes