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5 Vegetable-Packed Meals For People Who Hate Salads [message #1710] Wed, 17 August 2016 13:08
miles is currently offline  miles
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Registered: January 2016
Location: US
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1. Roasted Beets and Curried Chickpea Salad

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 medium beets, peeled and thinly sliced (or precooked beets)
1 bunch of kale, leaves de-stemmed, washed and chopped (can also use spinach)
1 can organic chickpeas, rinsed and drained
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
Sea salt and cayenne pepper, to taste
1 small avocado, sliced
Fresh parsley or cilantro, finely chopped
1 cup cooked brown rice or quinoa
Lemon or lime juice

Preparation

1. Heat oven to 400°F. Place sliced beets in a baking dish, drizzle with 1 tablespoon olive oil, and sprinkle with sea salt. Cook for about 30 minutes until beets are soft and a bit crispy on the outside. (You can also use precooked beets to skip this step.Wink

2. Meanwhile, in a large pan heat 1 tablespoon olive oil on medium heat, and add chopped kale. Sauté for 2 to 3 minutes until kale starts to wilt. Add chickpeas, curry, turmeric, garlic, sea salt, and cayenne pepper, and cook another 5 minutes.

3. When beets are ready, toss the beets, kale, and chickpeas into a bowl, and top off with sliced avocado and herbs. Serve over a small bed of brown rice or quinoa, drizzled with lemon or lime juice, and sprinkled with sea salt.



2. Easy Zucchini and Carrot Frittata

Ingredients

2 eggs (I use VeganEgg as an egg substitute)
Fresh herbs of choice, chopped (I like to use rosemary, thyme, oregano, and/or parsley)
Sea salt and pepper, to taste
1 medium zucchini, finely chopped (Make sure organic to avoid GMO)
3 medium carrots, shredded
½ medium onion, finely chopped
1 garlic clove, minced or finely chopped

Preparation

1. Heat oven to 350°F. Grease a small baking dish.

2. In a medium bowl whisk eggs and season with sea salt and pepper. Add in chopped herbs, vegetables, and garlic. Mix together and pour mixture into baking dish. Bake for 15 to 20 minutes, until lightly browned on top.




3. Warm Roasted Brussels Sprouts and Quinoa Salad

Ingredients

1 lb. Brussels sprouts (or broccoli florets if preferred)
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar (I use a balsamic vinegar substitute- 1 part molasses or brown rice syrup, 1 part lemon juice, dash of soy sauce)
2 tablespoons chopped walnuts
2 tablespoons dried cranberries
Sea salt and pepper, to taste
1 cup cooked quinoa

Preparation

1. Heat oven to 350°F. Trim the edge of the Brussels sprouts, then chop them into halves or quarters, depending on size. Place in a baking dish with 1 tablespoon of olive oil well spread out, and a sprinkle of sea salt and pepper. Bake for about 15 to 20 minutes or until golden brown and crispy on the outside.

2. When ready, allow to cool slightly and place in a bowl. Add second tablespoon of olive oil, balsamic vinegar, cranberries, walnuts, and cooked quinoa.



4. Warm Veggie Quinoa Stir-Fry

Ingredients

1 teaspoon coconut oil
1 cup quinoa, cooked
1 zucchini, cut into matchsticks (Make sure organic to avoid GMO)
1 yellow squash, cut into matchsticks (Make sure organic to avoid GMO)
1 medium carrot, cut into matchsticks
½ cup scallions, chopped
½ red onion, chopped
¼ cup sesame seeds
¼ cup sesame oil
2 tablespoons mirin
Splash of soy sauce, tamari or coconut aminos
¼ cup cilantro, chopped
Sea salt and pepper to taste

Preparation

1. In a large pan, heat coconut oil on medium heat; add finely chopped onions, zucchini, squash, and carrots and cook for about 5 minutes. Add chopped scallions, stir and cook and additional 2 minutes.

2. In a bowl, mix 1 cup cooked quinoa with the veggies, mirin, sesame oil, tamari, cilantro, and sesame seeds. Stir and serve.



5. Basic Stuffed Eggplant

Ingredients

2 medium to large eggplants
2 tablespoons extra-virgin olive oil, divided
1 onion, finely chopped
3 garlic cloves, finely chopped
2 cups cooked millet, quinoa, or brown rice
1 cup sliced baby portobello mushrooms
½ cup organic tomato paste
Sea salt and pepper, to taste
Herbs of your choice
Handful fresh parsley leaves, finely chopped
Slivered almonds, for serving
Preparation

1. Heat oven to 400°F. Wash and dry the eggplants, trim the ends, and split down the middle lengthwise. Place eggplant halves in a baking dish, lightly greased or lined with aluminum foil. Drizzle with olive oil, sprinkle with sea salt, and bake for 15 minutes. When ready, allow to cool a few minutes, then use a spoon to scrape out most of the inside, leaving a shell of about 1 centimeter thick. Repeat this on the other eggplant halves.

2. Finely chop the scooped out eggplant flesh (by hand or using a food processor) and set aside.

3. Cook millet, rice, or quinoa to your liking. Heat a large pan with 1 tablespoon olive oil, add finely chopped garlic and onion, and sauté for 3 to 4 minutes, then add millet quinoa or rice, chopped eggplant, and mushrooms, and season with salt, pepper, and additional herbs of your choice.

4. Drain any excess liquid, mix in tomato paste, and heat for another minute. Fill the eggplant shells with the millet quinoa or rice and eggplant mixture until tightly packed but not overflowing. Save any leftover filling to enjoy later! Cover stuffed eggplants with chopped parsley and slivered almonds, drizzle with olive oil, and bake for 45 minutes or until eggplant halves are soft and browned on top.

[Updated on: Sat, 27 August 2016 01:35]

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