Many of us are always looking for healthy vegetarian dishes recipes even if we are not vegetarian. So, having in mind the experts’ suggestions at Sur La Table, we present 3 delicious recipes.
1- Coconut-Vegetable Curry with Cashews (4 pax.)
Ingredients:
¼ cup vegetable or canola oil
2 medium shallots, peeled and sliced
4 large garlic cloves, peeled and minced
2 tablespoons grated fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
½ teaspoon ground cardamom
½ teaspoon cayenne pepper (optional)
2 medium carrots, peeled and cut into ¼-inch-thick rounds
1 medium red bell pepper, trimmed, cored, and cut into 1/8-inch-thick strips
1 bunch asparagus, trimmed and cut into 2-inch pieces
13 ounces (1 can) coconut milk
1 cup fresh or frozen and thawed green peas
1 bunch (¾ pound) fresh spinach, stems removed
Kosher salt and freshly ground black pepper
¼ cup fresh cilantro leaves for garnish
¼ cup cashew nuts, for garnish
Steamed basmati rice for serving
Preparation:
1- Heat up a large skillet in media heat until hot but not smoking hot. Then add oil, shallots, garlic, and ginger. Cooking about 4 to 5 minutes until the shallots turn soft. Add the dried spices and stir it until you feel a toasted smell.
2- Therefore, add the carrots and the bell pepper strips and stir them all together for 2 minutes. Then add asparagus and coconut milk. Let it cook from 6 to 8 minutes until the vegetables are almost cooked. Open the skillet and add green peas and spinach. Let all cook and season with salt and pepper.
3- To complete this vegetarian dish, put curry in a serving bowl and garnish with cilantro leaves and cashews. Serve it with steamed rice.
2- Spinach Salad with Caramelized Pears and Goat Cheese (3/4 pax)
Ingredients:
1½ tablespoons golden balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 teaspoons shallots, minced
6 tablespoons olive oil
2 tablespoons butter
2 pears, cut into ½-inch-thick wedges
1 bag of baby spinach, washed
½ cup red onion, sliced
6 ounces goat cheese, crumbled
Walnut or pecan pieces (optional)
Preparation:
1- Combine the vinegar, mustard, honey, and shallots in a bowl, and mix it. While mixing quickly, slowly add the oil to form a vinaigrette. Put it aside and save it as dressing for the salad. Set aside and reserve to dress the salad.
2- Then melt butter in a pan in medium-high heat, add pears, and mix it until well browned. Then turn the pear over, cook it on the other side, and set it aside.
3- To conclude this vegetarian recipe, combine the spinach and the onion in a large bowl. Add the vinaigrette and mix it well. Put in on plates, and add the pears and some crumbled goat cheese.
3- Quinoa Pilaf with Peas and Asparagus (4 pax)
Ingredients:
2 cups quinoa
5 tablespoons olive oil
1 medium shallot, peeled and minced
1 medium garlic clove, peeled and minced
2 cups vegetable or chicken broth, low-sodium
½ cup shelled fresh peas, blanched or petite frozen peas, thawed
1 pound asparagus spears, washed and trimmed, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 small garlic cloves, peeled and chopped
1 tablespoon lemon juice
2 tablespoons minced flat-leaf parsley
Grated Parmesan
Preparation:
1- In the first place, put the quinoa in a big colander and clean it for about 2 minutes in cold water. Add 2 tablespoons of olive oil to a medium saucepan, and when the oil is shimmering, add the shallot. Then add the minced medium garlic clove, and cook it for about 30 seconds. Therefore, add the quinoa to the saucepan, then the broth and increase the heat and let it boil. Once it is boiling, increase the heat and let the water absorve. Remove the pan from the heat and let it be for 3 to 5 minutes.
2- While the quinoa is cooking, preheat the oven to 425°F. Put the asparagus with 2 tablespoons of olive oils and salt, pepper, and small chopped garlic. Mixed it well and let it cook in the oven for 8 to 10 minutes.
3- To conclude this delicious vegetarian dish, mix the quinoa with the remaining olive oil and lemon juice in a bowl. Taste it and adjust the seasoning as you like with salt and pepper. To serve it, gather the quinoa and the asparagus and garnish with grated Parmesan.
For these vegetarian meals to taste better, try serving them on an Ach Collection plate.
Source: One Kings Lane
