Black Pepper Ricotta Gnocchi with Butternut Squash and Swiss Chard in Béchamel Sauce
Soft ricotta gnocchi in a creamy parmesan béchamel sauce with fall vegetables. Rich and comforting, perfect for a cool fall or winter night.
Tag: Vegetarian
Carrot Ginger Turmeric Soup
This is the healthiest soup out there sure to sooth any cold or sore throat. Print Recipe Carrot Ginger Turmeric Soup Course Main Dish, Side Dish Keyword carrot, ginger, miso, soup, sweet potato, tumeric, Vegan, Vegetarian Servings Ingredients 2 pounds carrots peeled and chopped1 pound …
Vegetarian Mushroom Bourguignon
This vegetarian riff on the French classic beef bourguignon is a rich stew of mushrooms, herbs, and vegetables simmered in red wine. Once you remove the meat and serve it over quinoa it might no longer be quite as French but it still tastes great. Serves 4-6, depending on portion size.
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Passive Time | 20 minutes |
| Servings |
main entrees
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Ingredients
Mushroom Bourguignon
- 4 tbsp butter divided
- 2 tbsp extra virgin olive oil
- 16-24 ounces mushrooms sliced, portobella or cremini
- 1 medium onion chopped
- 6 large cloves of garlic chopped
- 2-3 carrots thinly sliced
- 2-3 celery stalks, thinly sliced
- 1/2 tbsp fresh thyme
- 1 tsp rosemary fresh, chopped
- 3 tbsp tomato paste
- 3/4 cup dry red wine something you'll be happy to drink with dinner
- 2 cups vegetable broth
- 1 tsp salt more or less to taste
- 1/2 tsp black pepper
- 1/2 cup pearled onions (optional)
- 2 tbsp flour
Quinoa
- 1 cup dried quinoa
- 2 cups vegetable broth
Ingredients
Mushroom Bourguignon
Quinoa
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Instructions
Make the Bourguignon
- In a large saute pan, melt 2 tablespoons of butter over a high heat. Add the mushrooms so that they sear, and then move them to a separate bowl before they expel their juices. If the juices do start to expel, add them in the bowl as well. Set aside for later. It might be helpful to do this in two batches.
- Either return the pan to the burner (if it's a very large pan), or swap it for a larger stew pot, and set the heat to medium-low. Add the olive oil and onion to the pan, stirring occasionally for 5 minutes, until translucent.
- Add garlic and stir for a minute or two, until fragrant. Then add the carrots, celery, thyme, and rosemary. Cook for another 5-10 minutes, stirring occasionally, adding a bit more olive oil if it starts to look dry.
- Bring heat up to medium and add the cup of wine. Allow it to cook down to about half, roughly 4-5 minutes, then stir in the tomato paste.
- Add the mushrooms back into the pan, along with the 2 cups of vegetable stock, salt, and pepper (and pearled onions if you're using them), and bring to a simmer for about 15-20 minutes.
- As the stew simmers, melt two tablespoons of butter in the microwave. Add the two tablespoons of flour to the melted butter, stirring it into a homogeneous paste. Quickly whisk the paste into the simmering stew.
- Stir regularly as the stew thickens, about 10-15 minutes. Once the stew has thickened nicely, serve immediately over a bed of quinoa.
Make the Quinoa
- Combine two cups of vegetable stock with 1 cup of quinoa and bring to a boil in a covered pan. Once it reaches a boil, reduce heat to low and allow it to slowly simmer for about 25 minutes or until all of the liquid has been absorbed. Or just follow the package instructions.
Moroccan Vegetarian Stew
I first made this hearty vegetarian stew about 10 years ago, when I started cooking. It has evolved some over the years but remains something I look forward to making every fall. The cinnamon and spices make the kitchen smell amazing, and I love having the leftovers for days. And I know this might make me crazy, but I find there’s something cathartic about peeling and chopping loads of vegetables. The squash and sweet potato are cooked until they’re nice and soft, while the nuts provide a contrasting crunch to the texture. I’m not a fan of raisins, but if that’s your thing, I’m sure they would fit in nicely.
I swap the couscous for quinoa from time to time when I feel like adding a bit more protein to the recipe. My husband will also throw in some chicken, but as written, the recipe is vegan. The leftovers make lunch worth looking forward to for days.
This recipe is super easy and versatile enough to happily accept substitutions. I’ve made it before without the nutmeg or coriander and it has still been delicious. Similarly, I’m sure you could swap certain vegetables in a pinch. I rarely have pomegranate seeds handy, but when I do they make for a nice, bright topping.
| Servings |
at least
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium butternut squash peeled and chopped
- 1 large sweet potato peeled and chopped
- 4 carrots peeled and chopped
- 1 large onion chopped
- 6 cloves garlic chopped
- 14 ounce garbanzo beans canned
- 28 ounce diced tomatoes canned
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp coriander
- 2 tsp salt
- 2 tsp pepper
- 1/2 heaping cup chopped almonds
- 1/2 cup chopped cilantro
- 2 cups dry couscous
- 4 cups vegetable broth (2 for the stew, 2 for the couscous)
- 1/4 cup pomegranate seeds optional
Ingredients
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Instructions
- Add olive oil to a large Dutch oven or stock pot on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute or two, until fragrant.
- Stir in the cinnamon, nutmeg, and coriander and stir for another minute.
- Add sweet potato, butternut squash, and carrots and cook for about 10 minutes, stirring regularly. You may need to reduce the temperature to low to keep from burning the veggies here. Feel free to add a bit more olive oil here if you feel it's needed.
- Add the garbanzo beans, diced tomatoes (including the liquid), and 2 cups of vegetable stock. Bring pot to simmer, for roughly 30 minutes, stirring occasionally.
- Once the stew has been simmering for about 20 minutes, bring the remaining 2 cups of stock to a boil in a medium-sized saucepan. Stir in the couscous and cover with a lid. Turn off the heat, and allow the couscous to absorb the broth for 5 minutes. After the liquid has been absorbed, fluff the couscous with a fork.
- After the stew has simmered for about 30 minutes and the consistency is looking good, turn off the heat, then stir in the nuts and cilantro.
- Place a serving of couscous on a plate, then top with the stew and garnish with cilantro and pomegranate seeds.
