parsley for garnish
Instructions:
In a large pot, heat some olive oil over medium heat. Add the diced onion and garlic, and sauté until golden and fragrant.
Add the diced carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, until the vegetables start to soften.
Stir in the lentils, canned tomatoes, vegetable broth, cumin, paprika, and thyme. Season with salt and pepper.
Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30—40 minutes, stirring occasionally, until the lentils and vegetables are tender.
Adjust the seasoning if needed and add more water if the stew is too thick.
Serve the lentil and vegetable stew hot, garnished with fresh parsley.
Spaghetti Squash with Marinara Sauce
Ingredients:
1 large spaghetti squash
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional: grated Parmesan cheese for serving
Instructions:
Preheat the oven to 400° F (200° C). Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast in the oven for 40—45 minutes, or until the squash is tender and the flesh easily shreds into strands with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1—2 minutes.
Pour in the crushed tomatoes and add the dried oregano and basil. Season with salt and pepper to taste. Simmer the sauce for 10—15 minutes, stirring occasionally.
Once the squash is done, use a fork to scrape the flesh into strands. Divide the squash strands among serving plates and top with the marinara sauce. Sprinkle with grated Parmesan cheese, if using, and serve hot.
Stuffed bell peppers
Ingredients:
4 large bell peppers (any color)
1 pound ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 cup cooked rice
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Instructions:
Preheat your oven to 375° F (190° C).
Cut the tops off of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
Add the ground beef or turkey to the skillet and cook until it is no longer pink. Drain any excess fat.
Stir in the cooked rice, diced tomatoes (with their juices), oregano, basil, salt, and pepper. Let the mixture simmer for 5—10 minutes.
Spoon the meat and rice mixture into the bell peppers, filling them to the top.
Sprinkle the shredded mozzarella cheese on top of each pepper.
Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving.
Vegetarian moussaka
Ingredients:
2 large eggplants, sliced into 1/4 inch rounds
2 large potatoes, peeled and sliced into 1/4 inch rounds
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup tomato paste
1/2 cup vegetable broth
Salt and pepper to taste
For the béchamel sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1/4 tsp nutmeg
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Instructions:
Preheat the oven to 400° F (200° C). Place the eggplant and potato slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for 20—25 minutes, or until tender and slightly browned.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the onion and garlic and sauté until softened. Add the bell pepper and zucchini and cook for another 5 minutes.
Stir in the diced tomatoes, oregano, thyme, cinnamon, nutmeg, tomato paste, and vegetable broth. Simmer for 10—15 minutes, until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2—3 minutes, until golden brown. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper. Remove from the heat and stir in the grated Parmesan cheese.
In a greased 9x13 inch baking dish, layer half of the roasted eggplant and potato slices. Top with the vegetable mixture, then layer the remaining eggplant and potato slices on top. Pour the béchamel sauce over the top and spread it out evenly.
Reduce the oven temperature to 375° F (190° C) and bake the moussaka for 35—40 minutes, or until the top is golden brown and bubbly. Allow the moussaka to cool for 10—15 minutes before slicing and serving.
Sweet Potatoes Stuffed with Quinoa and Black Beans
Ingredients:
4 medium sweet potatoes
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, rinsed and drained
1 red bell pepper, diced
1 small red onion,