Can I talk you into roasting your cabbage?
Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you’ve got a dish that is downright tasty. Even my husband loves my roasted-cabbage recipe, and he usually is a cabbage holdout.
The secret to making this cabbage delicious cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.
Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too). The result is something that I think my grandma would have loved.
This is the best apple crisp I’ve ever had! It’s cozy, comforting, and perfectly spiced. Besides, with a full serving of fruit, it’s practically healthy enough for breakfast! Leftovers will keep for at least a week if stored covered with foil or in an airtight container in the refrigerator.
The idea of making an anchovy-studded, cheese-and-egg-yolk-infused Caesar salad vegan seems inconceivable, but this whole-foods-filled version suggests otherwise.
Satisfyingly salty Kalamata olives step in for the anchovies and blended cashews provide the creaminess of the missing yolks. Whisked together with other classic Caesar Salad ingredients, it’s now this blogger’s go-to salad dressing. Try it out and it could become yours, too!
Of all the homemade vegetarian chili recipes I've ever tried, this one is, by far, my absolute favorite. I just love how the sweetness of the sweet potatoes combines with the spicy chili flavor.
And, as it turns out, nearly a dozen people have agreed with me, giving this black bean chili recipe five out of five stars. According to the user reviews, kids, vegetarians and non-vegetarians all love this recipe, and it's delicious even as leftovers, making this one of the best easy vegetarian recipes to try.
Gruyere White Cheddar and Kale Strata: This cheesy kale casserole can be enjoyed any time of day, even though it’s traditionally intended to be a breakfast casserole. It’s eggy, it’s cheesy, it’s bready and it has kale in it!
This can also be a make ahead meal (the day before).
Healthy Mushroom Alfredo Pasta Bake: Though this casserole has a creamy alfredo sauce that binds it together, it still manages to hit the spot without weighing you down. The secret is that the alfredo sauce is made with cauliflower instead of cream.
Vegetarian Spaghetti Squash Lasagna Casserole: Autumn squash can be a challenge to prepare. It often comes out lacking in taste or pizazz. Look no further than this mock lasagna that uses squash in place of noodles and doesn’t taste the tiniest bit bland.
Creamy Caprese Quinoa Bake: Swap pasta for quinoa in this luscious casserole for a healthy, protein-filled twist. It’s loaded with fragrant basil and sweet grape tomatoes, making this one casserole you won’t be able to resist.
One-Pan Four Cheese Sun-Dried Tomato and Spinach Drunken Pasta Bake: Pass the cheese, please! All four of them. This pasta casserole is a cheese lover’s dream but it’s still healthy because there are sun dried tomatoes and spinach in there.
White beans cooked in a soupy tomato gravy with chilies and onions served with sticky rice (Pilaf). This is Turkey’s answer to India's Rajma Chawal. Made with olive oil as is popular in Turkey, the warmth of this delicacy will certainly make you miss home a little less.
Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible.
These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal.
Arroz Chaufa is Peruvian’s version of Chinese fried rice. It is influenced by the influx of Chinese immigrants to Peru.
Peru’s fried rice version consists of rice, red bell peppers, green onions, red onions, garlic, soy sauce, scrambled eggs chicken and a dash of sesame oil, ginger, and cumin.
Amazingly delicious and you probably already have all the ingredients to make this!
This recipe is based it on a Kenyan classic, irio: a bean, sweetcorn and potato mash. Irio is fantastic as it is, but I wanted to make it a bit more special and created irio cakes served with lovely tomato spinach that would not (I hope) be out of place in any Kenya home.
This is a very special recipe to all in the extended KosherEye family. It is an heirloom, a recipe passed on from my mother and her sisters. It is a savory cookie – an easy to make cousin of a bialy and is delicious plain, or with a shmear of cream cheese. Some call it tzibeleh pletzel, some tzibeleh kuchen – we call it a delicious food memory redux.
This casual, yet elegant Provencal vegetable tian (pronounced “tyan”) adapted from Ina Garten’s Barefoot in Paris is the perfect way to use up those late-summer gifts from the garden.
A tian describes the shallow (generally earthenware) baking dish along with the food that is cooked inside it. The vegetables cook in their own juices; no other liquid is usually required except perhaps a slight drizzle of olive oil.
These yummy blueberry lemon muffins are 100% free of refined flours and sugars and could not be any easier to make.
It’s basically a dump and stir recipe.
Dump your ingredients into your bowl, mix and serve! My favorite way to bake.
Video on page.
This dessert is easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.
Made with a combination of sweet and tart apples, naturally sweetened with honey, and finished off with a crunchy coconut and almond flour topping. It’s an easy dessert that can be whipped up in no time with ingredients that we absolutely love. Serve it warm with vanilla ice cream or creamy Greek yogurt.
These parsnip, leek and pear cakes are easy to make, good for you and a great way to use up any leftover veggies that you happen to have.
This mashed parsnip recipe is suitable for vegans but it’s actually fantastic for anyone. It works well as a side dish for a roast dinner, a good alternative to veggie sausages or similar for vegetarians and will save any leftover Christmas parsnips from going to waste.
These little cakes can be frozen – once they’ve been shaped you can place a little baking paper between each one and pop them in the freezer for another time. Enjoy!
Brussels sprouts, cranberries and chestnuts are a tried and tested combination that go perfectly together. Adding roast Jerusalem artichokes makes this vegetarian main or side dish even better.
And that’s the problem with Jerusalem artichokes – what on earth do you do with them?
My favourite way to cook them is to roast them, ideally with the skin left on. They roast really well and the insides go really soft. They taste good on their own but I tend to find there’s only so many of them that I can manage in one go. It’s also worth mentioning that some people suffer terrible wind after eating them!
Paired with roasted Brussels sprouts (which is, like the artichokes, the best way to cook them in my opinion), sweet festive cranberries and chestnuts, this is a great veggie option.
These apple and cinnamon turnovers were absolutely delicious, really easy to make and as an added bonus contain no refined sugar at all. I was particularly pleased that my fruit-phobic four-year-old tucked into these therefore getting some fruity goodness without the unfortunate addition of a load of sugar.