vegetarian

Roasted Vegetable Asian Orzo

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Roasted Vegetable Asian OrzoThis roasted vegetable Asian orzo was an INSTANT winner in our house. Travis and I were fans when this was hot off the stove top and I’m pretty sure we were even bigger fans when we had it as leftovers. I find it thrilling when something is even better in leftover form! Probably because I’m a complete dork, but that’s okay. I think in this case, the orzo just absorbs all the delicious dressing a little bit more after it sits so the flavor packs even more punch the second go-around. YUM.YUM.YUM!

Roasted Vegetable Asian OrzoIt not often that the little guy will eat whatever we put in front of him when he’s never had it before. Usually it takes like 2 or 3 attempts before he really enjoys something (especially when that something contains vegetables). I was *shocked* to look over and see him not only devouring the orzo the first time he had it, but also literally PICKING OUT the vegetables to eat them. I think I gave him like every pea that was in the stuff one day because that just doesn’t usually happen. It is that good.

Roasted Vegetable Asian OrzoVegetables, when roasted, form this unique sweetness that’s just lovely paired with the slightly sweet, salty, and spicy dressing. I’m literally finding it hard to come up with words to describe how good this roasted vegetable Asian orzo is…It’s my new favorite thing to eat. I probably say that a lot but this time I can tell it’s favorite status is going to last awhile 🙂

Roasted Vegetable Asian OrzoI would eat this warm or cold. I would eat it for breakfast, lunch, dinner, or midnight snack. I would make this for a family dinner or fancy dinner party (which, I don’t really ever have…but I would TOTALLY serve this if I did). Just give it a whirl. PLEASE! And hopefully you will love it as much as I do!

Roasted Vegetable Asian Orzo

Roasted Vegetable Asian Orzo
Serves 4
Roasted vegetable and orzo tossed in an Asian-inspired dressing
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 3 large carrots, diced
  2. 1 medium onion, diced
  3. 1 red bell pepper, diced
  4. 3 cloves garlic, whole and unpeeled
  5. 1 tablespoon + 1/4 teaspoon olive oil, divided
  6. 2 1/2 cups vegetable stock
  7. 1 1/2 cups uncooked orzo
  8. 1 cup frozen peas
  9. 1/4 cup soy sauce
  10. 3 tablespoons rice vinegar
  11. 3 tablespoons honey
  12. 1 tablespoon sesame oil
  13. 1 tablespoon fresh grated ginger
  14. 1/2 teaspoon Sriracha
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine diced carrots, onion, and bell pepper with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet.
  3. Wrap 3 whole garlic cloves (unpeeled) and the remaining 1/4 teaspoon olive oil in foil. Place on the baking sheet with the other vegetables.
  4. Bake vegetables for 20-25 minutes, until the vegetables are tender.
  5. While the vegetables are baking, bring the vegetable stock to a boil over medium-high heat in a medium to large pot.
  6. Add the orzo, stir, and reduce to a simmer. Cover and simmer 12-15 minutes, until the orzo is cooked, stirring occasionally.
  7. Remove the lid, stir in the frozen peas and heat through.
  8. Once the vegetables are finished roasting, stir in the carrots, onion, and bell pepper.
For the dressing
  1. Combine the soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Once the vegetables are done roasting, take the cloves of garlic and squeeze the garlic out of the peel. Mash it slightly with a fork before whisking it into the dressing.
  2. Add the dressing to the vegetables and orzo and heat until everything is warmed.
  3. Serve warm or cold.
Flavor From Scratch https://www.flavorfromscratch.com/

Spinach Dal

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Spinach DalA few days ago I promised you a new dal recipe that MIGHT just be better than the original Green Lentil Dal I posted awhile back. That’s hard to imagine since the original is SO. DARN. GOOD! It’s also probably my top viewed recipe, so I have a lot to live up to by saying this new spinach dal recipe might be better. I guess you’ll just have to try them both and let me know which you prefer!

Spinach DalFavorite thing about this spinach dal recipe is that it’s tasty. Number one priority FOR SURE. Next favorite thing is that it is amazingly good for you. Since it is the new year and resolutions are sure to be made, that’s a good thing! Right?? I think every year I try to tell myself I’ll eat healthier. Raise your hand if you say the same thing every new year…I’m going to assume everyone’s hand is raised because I really can’t see you all. Reality is that lasts about a week before I’m tired of salads and whatnot. BUT, if all healthy foods taste *this* good, I’m sure not complaining. In fact, I’m coming back for seconds!

Spinach DalI can already tell some of you are still looking at that bright green color and cringing. Let me tell you, it may look awfully green but it tastes like gold…haha. I crack myself up. I find rice and naan also help even out the green-ness of the dal. They are a nice balance to this meal!

Spinach DalEven my don’t-want-to-touch-a-veggie little guy was eating this stuff by the spoonful. In fact, he inspired this recipe! Awhile back he started eating solid foods and I was trying my best to get vegetables in his diet without boring steamed vegetables as the go-to. I bought some spinach dal at the store for him to try. It was so good and he loved it. He would eat anything with a little bit of that stuff on top! I told myself I would totally make it every day of my life if he would eat it and it was good for him. Life happens and about 6 months later I finally got around to making some and little man still loves it (as does big man, Travis 🙂 hehe)! I love spice-filled foods so if the kid only eats veggies covered in chili powder and curry, you will not hear any complaints here!

Spinach Dal
Serves 6
Indian, spinach-based lentil stew, with aromatic spices
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 1/2 cups vegetable stock
  2. 1 cup dried lentils, rinsed*
  3. 2 teaspoons chili powder
  4. 1 teaspoon turmeric
  5. 1 teaspoon salt
  6. 2 (10-ounce) packages frozen chopped spinach
  7. 2 tablespoons unsalted butter
  8. 1 onion, diced
  9. 2 cloves garlic, minced
  10. 3 Roma tomatoes, diced
  11. 1 1/2 teaspoons cumin
  12. 1/2 teaspoon curry powder
  13. 1/2 teaspoon fresh grated ginger
  14. 1/8 teaspoon cinnamon
Instructions
  1. Bring the vegetable stock to a boil in a medium saucepan. Add the lentils, chili powder, turmeric, and salt. Reduce the heat to low and simmer about 15 minutes, until the lentils are tender (but not mushy).
  2. While the lentils are cooking, cook and drain the frozen spinach according to the packaging. Make sure to press out as much excess water as possible. Set aside.
  3. Melt the butter in a large saute pan over medium to medium-high heat. Add the spinach, onion, garlic, tomato, cumin, curry powder, ginger, and cinnamon.
  4. Saute until the onions are translucent, about 5-7 minutes. Remove from heat.
  5. Once the lentils are cooked, add about 1 cup of their cooking liquid to the spinach mixture. Use an immersion blender to puree the mixture until almost smooth. Add more of the cooking liquid, as needed, to blend the mixture.
  6. Once the spinach mixture is blended, stir in the remaining stock and lentils. If the mixture is too thick for your preference, you can thin it with additional vegetable stock or water.
  7. Eat warm with rice and naan.
Notes
  1. *When you rinse your lentils, sift through them and remove any little pebbles or bad lentils before cooking.
Flavor From Scratch https://www.flavorfromscratch.com/

Spinach and Cheese Manicotti

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Spinach and Cheese ManicottiI’m approximately 0% Italian by blood. My husband is also 0% Italian I’m pretty sure. We are both pale, blue-eyed, and blonde-haired. I’m cool with that. However that doesn’t stop me from channeling my inner Italian to cook dishes like this spinach and cheese manicotti that are oh so *delizioso*. Yeah. That was my inner Italian coming out. Sorry.

Spinach and Cheese ManicottiI actually didn’t have manicotti to make this manicotti recipe because that’s how I roll. BUT, I was able to make some homemade lasagna noodles that I rolled up with the filling inside and it worked great! You certainly can buy manicotti or use store-bought lasagna noodles cut in half. Honestly, I couldn’t find manicotti at the store after I put everything else for this recipe in my cart. Since I’m too lazy to go to another store or ask where the manicotti may be, I made the noodles. The truth comes out. 

Spinach and Cheese ManicottiYou are also more than welcome to make your own pasta sauce for this recipe. I often do have homemade sauce in my freezer but for this recipe I took the easy way out and bought a nice store-bought sauce. It did the trick! 

Spinach and Cheese ManicottiOne thing I love about this otherwise cheesy and carb-filled recipe is that it does sneek some veggies in there! Apparently now that I have a little one I think about hiding vegetables in food. Such is life. The little guy’s only a couple months old though so he pretty much has a one track mind and it’s focused on milk right now.

Spinach and Cheese Manicotti
Manicotti stuffed with a 3-cheese and spinach filling and topped with your favorite pasta sauce
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 ounces frozen spinach
  2. 15 ounces ricotta cheese
  3. 1 1/2 cup shredded mozzarella cheese
  4. 1/2 cup Parmesan cheese
  5. 1 egg
  6. salt and pepper, to taste
  7. 10 manicotti, cooked*
  8. 24 ounce pasta sauce (homemade or store bought)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook the frozen spinach according to packaging (I microwaved mine in a microwave-safe bowl). Place the cooked spinach in a kitchen towel and let drain. Squeeze the excess water out by twisting and squeezing the towel.
  3. Mix the spinach, ricotta cheese, 1 cup of the mozzarella cheese (the remainder is for the top), Parmesan cheese, egg, and salt and pepper together in bowl. Transfer to a zip top bag. Seal the bag and cut a corner off to create a piping bag.
  4. Squeeze the cheese mixture into the manicotti. This is easiest to pipe a little from each side to make sure you get the mixture all the way through the noodle.
  5. Spread 1 cup of the pasta sauce on the bottom of a lasagna pan. Place the manicotti in the pan, top with the remaining pasta sauce and reserved 1/2 cup of mozzarella cheese.
  6. Bake for 30 minutes.
Notes
  1. *I used homemade whole wheat lasagna noodles that I cut in half and rolled up once I put the filling in them. Either way works!
Adapted from The Cooking Jar
Adapted from The Cooking Jar
Flavor From Scratch https://www.flavorfromscratch.com/

Orange Cranberry Cashew Salad

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Orange Cranberry Cashew SaladIn general, I have to be in the right mood to eat a salad. Like if I could choose anything in the world to eat, my first choice would not be salad. It’s usually something more like pizza. Just saying. However, Travis and I ate this entire thing one day for lunch and loved it! The orange gives it a fresh citrus flavor, the cranberry is a little sweet and sour, and the cashews are salty and crunchy. YUM! I also have some creamy fresh mozzarella on there. And let’s face it…cheese makes everything better. End of story.

Orange Cranberry Cashew SaladThe great thing about this salad is that it’s *super* simple to make but seems *super* fancy. You could totally bring this to a fancy party and fit right in. But you could also make it in 5 minutes while binge watching TV in your sweatpants. It’s your life…I won’t judge. It’s hard to find something appropriate for EVERYTHING. This is it. This is the side dish that is perfect in any situation. You’re welcome.

Orange Cranberry Cashew SaladTalking about fancy, I am not very fancy. Fancy restaurants make me nervous and I usually leave hungry. Well, yesterday Travis and I went to this kind of fancy restaurant for an event with appetizers and such. As soon as we walked in I thought, “Something smells funky.” I mean I wish I spent the time enjoying meeting and talking to people but I mostly thought about how funky it smelled. I’m just being honest here. Anyways, they had some nice flatbread pizza and fancy fries and dips that of course we devoured. Afterwards, I told Travis that the funkiness was definitely from the fries. I thought it was a cheese or something but turns out they were truffle fries.

Orange Cranberry Cashew SaladNow, here’s the difference between me and someone fancy with a refined “palete” (yes, I had to look up how to spell that because I don’t use that word in real life). Turns out, I HATE the smell and taste of truffles. A fancy person would say that’s crazy and I don’t know what’s good. I’m sorry, but I’m not a fan. It must be one of those acquired tastes that only fancy people like. Or maybe I can just blame my heightened sense of smell and taste on the pregnancy. Perhaps I shouldn’t rule out such a supposedly wonderful thing so quickly. So instead I will say that as of today, I am not a fan of truffles, but who knows what will happen in the future.

Anywho, getting back to the salad. Regardless of how refined you palate is, this is a fancy and simple salad that you will love!

Orange Cranberry Cashew Salad
Super simple salad perfect for any event!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 orange
  2. 1 tablespoon balsamic vinegar
  3. 1 tablespoon honey
  4. 1 teaspoon mustard
  5. salt and pepper, to taste
  6. 1/4 cup olive oil
  7. Spinach and/or salad greens of your choice
  8. Dried cranberries
  9. Cashews
  10. Fresh Mozzarella cheese
Instructions
  1. Cut the skin off the orange with a knife. To do this, I cut the top and bottom of the orange off, then ran my knife around the orange from top to bottom. Make sure to get all the white pith off in this process.
  2. Using a sharp knife, cut out the orange wedges by cutting just inside the white lines (see image above). This makes nice slices without the pith.
  3. Squeeze the juice from the leftover orange pith into a bowl. Whisk in the balsamic vinegar, honey, mustard, and salt and pepper.
  4. Slowly whisk in the olive oil until it comes together.
  5. In a large salad bowl toss together the salad greens, dried cranberries, cashews, Mozzarella cheese, and a drizzle of the salad dressing, to taste.
Flavor From Scratch https://www.flavorfromscratch.com/

Green Lentil Dal

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Lentil DalWhen I made naan recently, I told you all that I ate it with some green lentil dal. That probably didn’t mean much to some of you. If I were reading this about a month ago I would be just as lost as you most likely are. Here’s just a little background I learned through some major internet researching (Google, anyone?). “Dal” can actually mean a split lentil, pea, or bean. You might be thinking that I’m talking in circles because now all you know is that I made green lentil…split lentils. So helpful for you all. You’re welcome!

Lentil DalTo be fair, “dal” can also mean a stew-like dish prepared with, well, dal. So turns out I’m not completely losing it! This means that in the simplest terms, this dish is a green lentil stew. Often served with rice and bread (hence, the naan), this dish is oh-so-much-more than just a stew. It’s full of flavor and spices that will make your mouth wonder why it has never tasted something so delicious before. Want. more. now!

*Side note: I’m not a pro at Indian cuisine, or any cuisine for that matter. This is seriously delicious stuff but don’t look at me for the traditional recipe that your great aunt twice removed from India used to make. I probably don’t have it here.

Lentil DalThis is a vegetarian dish, which is cool. I’m not vegetarian and my husband is most definitely not a vegetarian. Every so often I try some tasty vegetarian dishes but if Travis had it his way we would probably be eating steak and chicken every day. Mostly steak. BUT, I must say that it’s big news that Travis actually told me this dish is a keeper and not a bit of meat was to be found. Must mean it’s pretty darn good without it. Just saying.

If you love this recipe, check out my Spinach Dal! YUM YUM!

**Update: After some feedback about this recipe, I made the 2 cups of water optional. If you add the water, you end up with more of a soup than a stew. Without the water, you end up with something like the pictures show. Both delicious!

Green Lentil Dal
Serves 4
A delicious, vegetarian Indian green lentil stew served with rice and naan.
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 2 cups dried green lentils
  2. 1 tablespoon vegetable oil
  3. 1 teaspoon cinnamon
  4. 1 small onion, finely chopped
  5. 1 tablespoon fresh ginger, grated
  6. 2 cloves garlic, minced
  7. 2 teaspoons chili powder
  8. 1 teaspoon turmeric
  9. 1 teaspoon cumin
  10. 1 1/2 teaspoons salt, or to taste
  11. 1 can diced tomatoes, with liquid (14.5 ounce can)
  12. 4 cups vegetable stock
  13. 2 cups water, optional
  14. small jalapeño, finely chopped
  15. cilantro, to garnish
Instructions
  1. Place lentils in a colander or sieve and rinse with cold water. Let drain.
  2. Heat vegetable oil in a large pot over medium heat. Add cinnamon, onion, ginger, and garlic. Saute approximately 5 minutes, or until onions start to become translucent.
  3. Add in lentils, chili powder, turmeric, cumin, salt, and tomatoes. Stir and bring to simmer. Simmer for 3 minutes.
  4. Add vegetable stock, bring to a boil, and reduce heat. If you would like to end up with more of a soup than a stew, add up to 2 cups of water along with the vegetable stock (optional). Cover and simmer for 40-45 minutes, stirring occasionally, until the lentils are tender but not mushy.
  5. Garnish with jalapeño and cilantro.
  6. Serve with rice and naan.
Notes
  1. While you are rinsing your lentils, just sift through them to make sure there are no bad ones or even little rocks/pebbles. I've never had it happen, but better safe than sorry!
Adapted from Neil's Healthy Meals
Adapted from Neil's Healthy Meals
Flavor From Scratch https://www.flavorfromscratch.com/
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