Tag Archives: onion

Baked Vegetable Tian Casserole

Baked Vegetable Casserole

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free So this is how it went down…i was asked to make a vegetable side dish for the family I cook for and I easily could’ve gone for a nice green bean saute or some lemon broccolini but nooooo, I went for this!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI had been wanting to make this ever since I ran across it on Pinterest. Then recently a friend posted it on Facebook so I took it as a sign that I needed to make this. I loved it because it was so pretty and I like pretty food. Today was the day!!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI got to break out the mandolin and chopped these veggies in a matter of minutes. I always feel like such a professional bad ass when I use it 🙂

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeThey already look pretty and I hadn’t even put it in the oven yet. The only veggies besides the diced onion that I didn’t use the mandolin for was the tomato because it’s just too fragile so my knife worked just fine for me.

Before you line up all the pretty colors, saute a diced onion with a little garlic and put in the bottom of the baking dish.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeNow, the fun part. I alternated the veggies to make them all pretty. I had some grape tomatoes in the fridge that wanted to be part of the party so in they went too. After I took the picture below, I generously sprinkles salt, pepper and a teaspoon of dried thyme.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeBake at 400 for 30 minutes, COVERED in foil. Remove from oven, top with as little or as much mozzarella as you want. Use vegan cheese if that’s your thing. I only used 1 cup of shredded mozzarella.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freePut back in oven UNCOVERED for another 15 – 20 minutes depending on how hot your oven runs. Check it at 15 minutes. The cheese should be browned a little bit.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

This is probably my new favorite vegetable dish. There are so many good ones but since I can’t stop thinking about this one right now, it’s the new favorite :).

Oh, and this is Miss Bella Boo. She keeps me company when I’m whipping up kitchen masterpieces. I’m a lucky Bunny <3

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

Baked Vegetable Tian Casserole
 
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Author:
Recipe type: Vegetarian, Gluten Free
Serves: 6-8 servings
Ingredients
  • *USE ORGANIC INGREDIENTS WHENEVER AVAILABLE*
  • 1 Tablespoon olive oil
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 4 or 5 tomatoes, sliced
  • 1 large yellow squash, sliced
  • 1 large zucchini, sliced
  • 1 potato, sliced
  • 1 onion, diced small
  • salt/pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease baking dish. I used a 9 x 13.
  3. In a medium skillet, heat oil and add diced onion and minced garlic. Saute until lightly browned, about 6 - 8 minutes.
  4. Place cooked onion and garlic in the bottom of your greased baking dish.
  5. Arrange your veggies according to whatever color pattern you choose.
  6. Once you have created your veggie masterpiece, sprinkle a generous amount of salt and pepper over the top. I used about 1½ teaspoons salt and 1 teaspoon pepper. Then sprinkle the teaspoon of dried thyme.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and sprinkle with cheese or no cheese. Either way, uncover and place back in oven for another 15 - 20 minutes. Start checking at 15 minutes to make sure it doesn't burn.

 

 

 

Savory and Creamy Coconut Curry Veggies

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper I have to tell you, I’m having a hard time writing this recipe because I can’t put this dish down. It is so delicious. The healthy stats on this dish are off the charts too.

This dish is so nutrient rich. Check this out…it’s vegan, paleo (clean eating), dairy free, chickpeas, carrots, sweet potato, pumpkin, tomato, onion, cauliflower, red bell pepper, coconut milk, spices and water. It’s hoppin’ delicious! You say it can’t be? Oh, it be!

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

First, chop those veggies. That’s the hardest part. I used by mini food processor for the carrots.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Heat the olive oil and add the onions. Saute for a few minutes, add garlic, saute for another minute. Then add your carrots, red bell pepper, sweet potato, tomato and cauliflower. Stir to combine and then partially cover pan and cook for 8 – 9 minutes, stirring occasionally. Partially covering the pot lets the veggies steam and soften better.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Next, add chickpeas, pumpkin and all of the spices. Combine thoroughly. Then finally add the coconut milk and water, combine with the veggie mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20 – 25 minutes, stirring every 5 minutes. You’ll know it’s done once all your veggies are cooked. The longer you let it simmer, the thicker it will get so go by your preference.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

I served mine with some cooked wheat berries. Eat it plain or top some quinoa or brown rice or any other ancient grain you prefer.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Savory and Creamy Coconut Curry Veggies
 
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Author:
Recipe type: Vegan, Vegetarian, Dairy Free, Paleo
Serves: 6 - 8 servings
Ingredients
  • *I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE*
  • 2 tablespoon olive oil
  • 2 - 15 oz. cans garbanzo beans, rinse and drained
  • 1 - 14.5 oz. can diced tomato, drained
  • 1 - 15 oz. can pumpkin puree
  • 1 - 15 oz. can coconut milk (light or full-fat. I used full fat)
  • 1 cup water
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1 large onion, diced
  • 1 small/medium sweet potato, peeled and chopped roughly
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • Optional: ½ lime
Instructions
  1. Start out by chopping all your veggies ahead of time.
  2. Heat oil in a medium to large saucepan. Add onions and saute for 3 - 4 minutes until onion become soft.
  3. Add garlic, combine and saute for a minute.
  4. Add tomatoes, carrots, sweet potato, cauliflower, red bell pepper, stir to combine and let cook partially covered with lid for 8 - 9 minutes, stirring occasionally. Partially covering the veggie mixture allows the veggies to steam lightly.
  5. Add chickpeas, pumpkin, curry, ginger, salt, pepper, turmeric, cinnamon and cayenne pepper. Stir everything to combine well.
  6. Add coconut milk and water to the mixture, stir well.
  7. Bring to a boil then reduce to a simmer and cook for 20 - 25 minutes depending on how thick you like it. Make sure to stir every at least every 5 minutes.
  8. Serve with a ½ lime to squeeze onto the dish if desired.
  9. You can eat this amazing dish just as it or top some quinoa, wheat berries or farro. I had mine over some nice chewy wheat berries.

 

Spaghetti Squash and Zucchini Parmesan Bake – Gluten Free, Vegetarian

Spaghetti Squash and Zucchini Parmesan Bake

Gluten Free & Vegetarian

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThis vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.

This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.

The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThen just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianOnce it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianAll done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!

Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
 
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Author:
Recipe type: Gluten Free,Vegetarian
Serves: 6
Ingredients
  • 1 large spaghetti squash
  • 1 small sweet onion, sliced thin (about a ½ cup cooked)
  • 2 or 3 medium zucchini, shredded and squeezed to remove water
  • 1 cup tomato sauce
  • ¼ cup grated parmasen
  • 4 ounces shredded mozzarella
  • 1 - 2 olive oil
  • dash salt/pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
  3. While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
  4. While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
  5. Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
  6. Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
  7. Remove baking dish from oven and crank it up to broil.
  8. Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
  9. Let cool for 5 - 10 minutes before serving as it will be blazing hot.
  10. Enjoy!

 

 

 

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinA wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinNot only was this recipe really filling and nutritionally packed but it was really pretty to look at.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo proteinThere are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.

quinoa garbanzo bean chickpea tomato eggplant tahini vegan paleo protein

Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
 
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Author:
Recipe type: Vegan, Protein, Paleo, Gluten Free
Serves: 6
Ingredients
  • FOR EGGPLANT AND STUFFING:
  • 3 medium/large eggplants
  • 1 large sweet onion, diced
  • 2 cups vegetable broth (For cooking quinoa in)
  • 1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
  • 1 package of heirloom tomatoes, quartered
  • 1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
  • 1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
  • 2 teaspoons minced garlic
  • ½ teaspoon cumin
  • dash of salt/pepper
  • olive or coconut oil
  • TAHINI DRESSING:
  • ½ cup tahini
  • ½ cup water
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • dash of salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
  3. Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
  4. Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
  5. Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
  6. Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
  7. While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
  8. Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
  9. Add garlic and saute for 1 - 2 minutes.
  10. Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
  11. Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
  12. Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
  13. Drizzle each eggplant with some tahini sauce.

 

Sweet and Savory Stir-Fried Baby Eggplant

Sweet and Savory Stir-Fried Baby Eggplant

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free I was super excited to find miniature eggplants at my local Sprouts store. Baby eggplants, aka Indian eggplants, aren’t as bitter as the large ones and their skins are much thinner so they don’t require prepping to cut the bitterness.

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I love eggplant not only for it’s nutritional value (fat free, low calorie, has fiber and even a gram of protein per mini eggplant) but they adapt to whatever spices and seasoning you are using. Not to mention they are paleo, vegetarian and gluten-free,

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I didn’t have a recipe in mind when I bought them this time. Kind of like when you buy a pair of shoes and then go searching for the outfit to match. Luckily I found a simple recipe in the True Food cookbook. It turned out way better than I imagined it would. I could seriously eat the whole thing in one sitting.

This recipe is sweet and savory at the same time. The combination of the turmeric, onion, honey and soy sauce is heaven. To ensure the recipe is paleo and gluten free,

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

I used coconut aminos in place of soy sauce. I always use coconut aminos in place of soy sauce in any recipe. It tastes the same, measures the same and cooks the same. It’s healthier and paleo.

sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

You can top your veggie burger, serve on top of quinoa or brown rice, top a chicken breast or eat alone. You’ll wish you had made a double batch.sweet savory baby mini eggplant stir fried onion honey turmeric vegetarian paleo gluten free

Sweet and Savory Stir-Fried Baby Eggplant
 
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Author:
Recipe type: Paleo, Glute-Free, Vegetarian
Serves: 2 servings
Ingredients
  • 3 or 4 cups of miniature eggplants sliced into ⅛ to ¼ inch rings (about 1 or 1½ lbs of eggplant)
  • 2 cups thinly sliced sweet onion
  • 2½ Tablespoons coconut aminos (can sub with soy sauce)
  • 1½ Tablespoons raw honey
  • 1½ Tablespoons coconut oil (can sub with olive oil)
  • ½ teaspoon ground turmeric
Instructions
  1. In a small bowl, whisk coconut aminos, honey, turmeric and 2 tablespoons of water. Set aside.
  2. Heat coconut oil on medium-high heat until hot.
  3. Once oil is hot, add eggplant and sliced onions. Let veggies sear without stirring for a minute or two.
  4. Once seared for a minute or two, add half of the turmeric-honey mixture and toss everything with a wooden spatula for 3 - 5 minutes. Add the other half of the turmeric-honey mixture and continue tossing until both eggplant and onion are soft and tender.
  5. Serve warm as a side or on top of some quinoa, brown rice, a veggie burger or chicken breast.