Tag Archives: vegetarian

Chef Megan’s Spicy Gorgonzola Sweet Mashed Potatoes

Spicy MashSweet potatoes were arguably one of the trendiest foods in 2016. We saw sweet potatoes on toast, as bread substitutes, puddings, and pies. But March Chef of the Month, Megan puts an amazing spin on the trendy potato. Warning – recipe below will induce hunger.

 

Spicy Gorgonzola Sweet Mashed Potatoes

Serves:  4-6

Difficulty Level:  Easy

Prep Time: 10 Minutes

Cooking Time:  Approximately 30 Minutes

Ingredients:

  • 4 Large Yams or a bag of small Organic Sweet Potatoes
  • 5oz of a smoky blue or Gorgonzola cheese (For those feeling adventurous, go with something extra smelly. For a family or for a dinner party, go with something mild to medium)
  • Sea Salt to taste
  • Cayenne Pepper (If you love heat as much as I do, sub the Cayenne Pepper for something spicier – I used Trader Joes Ghost Chile Pepper).
  • Black Pepper to taste
  • 1/3 cup of cream (I use a heavy whipping cream, but you could also use whole milk if you are looking to make it healthier)
  • ½ stick of unsalted butter – room temperature

You will need:

  • Food Processor
  • Large Pot filled half way with water
  • Knife

Directions:

  • Place a medium to large pot on your stove top, fill half way with water (enough to cover all the potatoes), add 1 teaspoon of salt, and turn on high to bring to a boil.
  • While the water is heating up, scrub the potatoes and peel off skin. Cut the sweet potatoes into small to medium even sized pieces.
  • Once water is boiling, add potatoes.
  • Cook for 10-15 minutes. Cooking time will vary depending on the size of your potatoes.   Rule of thumb:  when you can use a fork and easily break a potato in half, they’re ready
  • Place all ingredients and the cooked sweet potatoes into the food processor and blend until smooth.
  • Pro Tip: Add salt/pepper/spice to taste – start slow and work your way up to the level you want. You can always add more, but if you make it too spicy right way you won’t be able to tone the heat down.

Serving Suggestions:

  • Top with roasted veggies for a hearty and filling Vegetarian Meal.
  • Serve alone as a side dish at your next dinner party.
  • Top with Scallops & Filet Mignon (pictured) for a romantic dinner or splurge meal.

Follow Chef Megan for more recipes:

Website: www.forkthisdish.com

Instagram: @forkthisdish

Twitter: @ForkThisDish

Chef Stefen’s Beet Sliders Recipe

That’s right, it says beet, not beefbeets2this recipe takes traditional sliders to the next level. Plus it is perfect for all of our vegetarian friends but don’t worry meat-eaters, you’ll forget there is no meat in this dish after you take the first bite! Enjoy our January Chef of the Month, Chef Stefen’s first featured recipe – beet sliders!

Beet Sliders (Prep 45 min – 1 hour, Cook 20-25min)

For this recipe, you will need:

  • 3 beets, peeled and sliced into 1/2 inch rounds
  • 1 tablespoon whole grain mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon crushed red pepper
  • 1 package sliced muenster cheese
  • 1 package King’s Hawaiian Sweet Rolls
  • 2 avocados, sliced
  • 1/2 red onion, thinly sliced
  • 2 green tomatoes, sliced
  • 1-2 cups arugula

Yield: ~12 sliders

Directions:

The first thing for a delicious beet slider is to “make” and marinade the slider “patties.” To make the patties, cut off the top and bottom of the beet. The next step is the big one that makes these sliders unique (be prepared for purple hands). With a firm grip, take the beets and peel the outer skin with a vegetable peeler before slicing. Peeling and slicing prior to grilling is the key to the flavor and texture of these sliders.

Layer the beet slices in an airtight food storage container and add a tablespoon each of mustard, red wine vinegar, olive oil, salt, pepper, garlic powder, onion powder, and crushed red pepper.beets3

Once everything is in the container, close it up, seal it tight, and shake vigorously. The goal here is to create a sort of vinaigrette for the beets to marinate in. Marinate for at least 1 hour.

Once the beets have been marinated, fire up the grill, (you can also bake these in the oven or pan sear them, but I think grilling makes the best slider) and cook like you would a normal burger. Cook 10-15 minutes on each side until marked and the beet is fork tender. Add some of the muenster and melt on top.

If you want to toast your buns, like I do, now is the time to do so.

Spread the mustard on the bun, add the avocado, onion, patty, green tomato, and arugula.

Enjoy!

Get in contact with Chef Stefen:

Facebook: Big Chef Little Kitchen

Instagram: @bigcheflittlekitchen

Twitter: @BigChefLilKitch

Website: http://www.bigcheflittlekitchen.com/

October is Vegetarian Awareness Month

National Vegetarian Awareness Month October 2015

Photo taken from foodandnutrition.org

Did you know that not only is October Breast Cancer Awareness month, but it’s also Vegetarian Awareness Month! So while you’re rocking your pink this month, try rocking a little more green in your diet!

Did you know that a vegetarian diet can improve your body both mentally and physically? According to Science Daily, sticking to a vegetarian diet can lead to lower blood pressure, lower levels of cholesterol, better heart health and can even lower rates of cancer!

Being a vegetarian (or vegan) can also make you smile more! According to researchers at the University of Arizona in a study for the Nutritional Journal state, “vegetarians reported significantly less negative emotion than omnivores.”

Not only is being a vegetarian healthier for you, it’s pretty trendy among some of your favorite celebrities! Did you know that Ariana Grande, Paul McCartney, Anne Hathaway and Mike Tyson are all vegetarians? And Ellen DeGeneres and Bill Clinton are both vegans! Even Brad Pitt has joined the Veggie Club!

However, going from eating an omnivore diet to a vegetarian one can be a difficult transition! The Monday Campaigns Inc. has launched an international campaign in 2003 called Meatless Mondays. It’s a campaign that challenges everyone, young and old, singles, families and communities to eat the vegetarian diet at least every Monday. It gives you a chance to reset any unhealthy habits from the weekend and kick starts your week in a healthy manner. Meatless Monday is a great way to ease into the vegetarian diet and can improve your health with this one small weekly change!

Being vegetarian doesn’t have to mean tofu, salads and stir fry! Here are two amazingly delicious (and easy to make!) vegetarian meals that will make you say, “Meat who?” Share your favorite easy vegetarian recipe in the comments below!

Real Simple’s Butternut Squash Pizza

(perfect for a quick fall Friday night dinner that even the kids will love!)

Real Simple’s Butternut Squash Pizza found on blog.chefuniforms.comRecipe:

  • 1 butternut squash (about 2 pounds), peeled
  • 1 small yellow onion, sliced into 1/4-inch-thick rings
  • 3tablespoons olive oil
  • 1 1/2teaspoons kosher salt
  • 1/4teaspoon black pepper
  • 1 1-pound package refrigerated pizza dough
  • 1tablespoon cornmeal
  • 1tablespoon fresh thyme leaves
  • 1/2cup fresh ricotta

 

 

Directions:

  • Heat oven to 400° F.
  • Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

 

Jane’s Vegetarian Chili by Cooking Light

(a chili so good you won’t miss the meat at all – plus less than 300 calories per serving!)

Jane's Vegetarian Chili from myrecipes.com found on blog.chefuniforms.com

 

 

 

 

 

 

 

 

 

 

 

 

Recipe:

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 4 cups water, divided
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese (optional)

 

Directions:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

In celebration of Vegetarian Awareness Month, did you try any delicious meatless recipes? We would love to hear about the ones you enjoyed the most!

Eating Green and Staying Healthy

October is National Vegetarian Month. This month, we learn what it truly means to be vegetarian, and we (should) take steps toward a healthier body. I’m not talking about going from one extreme to the other here, I’m just saying, as a lover of red meat and of salad, there has to be some sort of happy medium in order to maintain a healthy diet. If you’re having trouble getting started or don’t know where to begin, here are a few tips that might help you to start eating better:

1.  Take baby steps. You don’t have to go all in and stop eating anything with a face. Just substitute one hot dog for a salad or some fruit every now and then. Once you’ve gotten the hang of this, you can graduate up to making one day of the week a “meatless day” (ex: Meatless Mondays), where you eat only fruits, vegetables and grains.

2.  Think of the money you’ll save! Whenever I go food shopping, the most expensive thing in my cart is the meat. This goes for restaurants as well – what’s the most expensive thing on the menu? Not the salads, that’s for sure!

3.  Eating the right food helps with weight loss.  When the body doesn’t get the right nutrients, it wants more food and that’s why most people over eat.  When the body gets all the nutrients it needs, it doesn’t ask for more food.

4.  Choose the colorful fruits and veggies. Eating a “rainbow” of fruits and vegetables every so often can be a great break for your body. The brighter and deeper colored fruits and vegetables often contain higher concentrations of vitamins, minerals and antioxidants.

5.  Shop the perimeter of the grocery store. Most of the time, the healthier ingredients can be found around the outer edges of the grocery store (where are the cookies? Right in the middle!). Try to concentrate on keeping to the outer ring of the store, and your shopping cart will be a lot healthier.

These are just a few little tips to a healthier body, and a healthier body gives you more energy and a longer, happier life.

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