Tag: vegatarian

Layered Nacho Bake-Vegetarian

This is perfect for game day…or any day actually!!!!

This is a cheesy yummy nacho bake that you will need a fork for! Layers of nacho chips, refried beans, salsa and lots of cheese!

Continue reading “Layered Nacho Bake-Vegetarian” →

Marilyn Dishes2 Comments

Miso Vegetable Bowl ( first posted Jan/17)

YUM!!!
My daughter Jacki made this bowl for me one time when I was visiting her in Toronto. She saw the original recipe in Goop..Gwyneth Paltrow’s newsletter, but has adapted the recipe to make it her own. Jacki was happy to share this recipe with you!
It is beyond delicious, healthy, & vegetarian but you can add any protein you might like, chicken breast, salmon or  asian inspired beef strips. I would make a teriyaki salmon or chicken to go with this as the flavour of the teriyaki will compliment the miso dressing.
I served it with home-made green onion cakes that you can see in the bowl!
This recipe makes 2 servings
Ingredients 
For the Salad:
1 large sweet potato, peeled and cut into 1 inch cubes
1 small head of broccoli, cut into small florets
4 tbsp olive oil (divided )
2 cups of kale, removed from stalk and sliced thinly or you could use spinach if kale isn’t your thing!
2 tbsp sesame seeds
salt and pepper
Miso Dressing:
2 tbsp white miso paste
1/2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp tahini
1 tabs oil
1 tbsp maple syrup
1 1/2 inch of fresh ginger minced
salt and pepper
Cooked rice, quinoa or rice noodles to serve with the vegetables and dressing.
Directions
1 Make the dressing. Mix all of the ingredients together in a jar and shake (with the lid on!!) until well combined. (I always make my salad dressings in a jam jar)
2. Preheat oven to 375.
Line a being sheet with parchment paper or aluminium foil.  Put the cubed sweet potato onto the baking sheet and season with salt and pepper. Drizzle with 2 tbsp of olive oil and toss with your hands or a large spoon to make sure that the salt and pepper and oil are well distributed among the cubes of sweet potato.
Roast for approx. 20 minutes.
3. Add the broccoli to the potato on the baking sheet and drizzle with the remaining 2 tbsp of olive oil. Using a spatula , toss the broccoli and potatoes together and spread out evenly on the cookie sheet . Put back into the oven and roast for approx 15 minutes until the vegetables are cooked and starting to brown.
4. Remove the vegetables from the oven and put into a large bowl. Add the sliced kale to the hot vegetables and mix together, this will wilt the kale a bit, which i like.
* Option here is to toss the vegetables with the dressing or you can wait and drizzle it on top of them when serving
5. Put some cooked  rice or rice noodles in a bowl. Top with vegetables . Sprinkle sesame seeds on top!
Note: you can eat this without the rice, quinoa or noodles.

 

SMXLL

 

 

Marilyn Dishes4 Comments

Nacho Bake

I think this is a good day to revisit my post with a recipe for the Layered Nacho Bake. You can make this as a vegetarian dish using ground round or only vegetables & cheese…or use some ground beef… all options are delicious! Perfect to nosh on while watching the Oilers play..or your fav team! Or good for a Cinco de Mayo party! Any reason, any time, any way…. this is cheesy & delicious.

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Please leave a comment & let me know what you think. You can follow me on Facebook or Instagram…marilyndishes

 

Marilyn Dishes1 Comment

Lentil Stew with Sweet Potatoes

This recipe is inspired by a recipe that was in the Edmonton Journal several years ago. I only have the part of the paper that the recipe is on, so I do not know the original author of this recipe. My friend Joyce told me about & it has been a staple in our house ever since. I went to make it today, but didn’t have all of the ingredients so am just adapting it a bit. The original recipe was for the slow cooker with dry lentils. I am cooking mine on the stove at a slow simmer with canned lentils so the cooking time is not that long…just have to make sure the sweet potato is cooked so it will take an hour or so. Depends on how big you cut your potatoes. The flavours of this lentil stew are complex and interesting, there is curry spices & raisins which is always a delicious combination. Serve it alone or on some rice or any cooked grain you prefer. We usually just eat it as is with a bit of Naan bread or pita to scoop up the juice.

Here is the recipe ( adapted & inspired by a recipe in the Edmonton Journal )

Ingredients

1 tbsp oil

1 onion, chopped

2 cloves garlic,minced *** i used a squirt of garlic in a tube

2 medium size sweet potatoes, peeled & diced

1 large can of diced tomatoes & their juice

1 can lentils, drained

1 can coconut milk

1 cup water

2 tsp curry powder

1/2 tsp cumin

1 tsp ground ginger

1/2 tsp turmeric

2 tsp salt

2 cups frozen cauliflower, cut into smaller pieces if they are big

1/2 cup raisins

2 cups fresh spinach or an equivalent amount of frozen

Method

  1. In a medium size saucepan, saute the chopped onion until soft
  2. Add the sweet potato, tomatoes, lentils, coconut milk, water  & spices. ***If you are using fresh cauliflower, add it here as well
  3. Bring to a boil, than lower the heat to simmer.STIR OFTEN so it doesn’t stick to the bottom of the pot.  Simmer until the sweet potatoes are cooked
  4. Add the frozen cauliflower & raisins   Continue cooking until the sauce reduces & thickens up
  5. Add the spinach toward the end of cooking to wilt it. ***if you are using frozen spinach, continue cooking at this point until it has defrosted and is mixed throughout the stew

Enjoy!!

Marilyn Dishes4 Comments