vegan | Good Dinner Mrs Mellen

Category: vegan
- Roasted Green Bean with Garlic and Pine Nuts
  
  Posted at 12:10 pm by Good Dinner Mrs Mellen
  
  Apr 8th
  My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. You can also use other veggies for this dish. Asparagus, broccoli and fingerling potatoes to name a few work well roasted with garlic and pine nuts. Cooking is all about being creative with mixing delicious combinations of spices and flavors to your own liking. Experiment is the best way to improve your cooing skills and confidence.
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  1 lb. cleaned green beans
  
  1 tablespoon olive oil
  
  4 cloves garlic, sliced in half
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/4 cup pine nuts, roasted
  
  Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans until slightly shriveled and have brown spots, 20 to 25 minutes. Serve at room temperature.
  
  Enjoy!
  
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  Posted in Hearty Meal, vegan, Vegetables, Vegetarian | Tagged easy, garlic, Healthy, pine nuts, Roasted Green Beans
- Roasted Cauliflower with Balsamic Fig Vinegar
  
  Posted at 9:19 am by Good Dinner Mrs Mellen
  
  Feb 18th
  If you follow my blog you can see that I am very much into roasting vegetables which greatly increase flavor. I love to roast Cauliflower combining olives and tomatoes seasoned with thyme then finishing with a splash of Fig Vinegar. If you haven’t tried Balsamic Fig Vinegar I highly recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing.
  
  Roasted Cauliflower with Balsamic Fig Vinegar
  
  8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip
  
  2 tablespoons extra-virgin olive oil
  
  1 teaspoon dried french thyme
  
  ¼ teaspoon salt
  
  1/4 cup kalamata olives, chopped
  
  1/2 cup rainbow petite tomatoes, sliced
  
  Freshly ground pepper to taste
  
  2 tablespoons fig balsamic vinegar
  
  Preheat oven to 450°F.
  
  Toss cauliflower, oil, french thyme, salt and pepper in a large bowl. Spread on a
  
  large rimmed baking sheet and roast until starting to soften and brown on the
  
  bottom, 15 to 20 minutes. Toss the cauliflower with vinegar. Return to the oven
  
  and roast until any moisture has evaporated, 5 to 10 minutes more forming a
  
  glaze over cauliflower.
  
  Tip: To prepare florets from a whole head of cauliflower, remove outer leaves.
  
  Slice off the thick stem. With the head upside down and holding a knife at a 45°
  
  angle, slice into the smaller stems with a circular motion—removing a “plug” from
  
  the center of the head. Break or cut florets into the desired size.
  
  Enjoy!
  
  www.gooddinnermrsmellen@blogspot.com
  
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  Posted in cooking, Healthy, vegan, Vegetables, Vegetarian | Tagged balsamic fig vinegar, Cauliflower, easy, healty
- Hot Spicy Vegetarian Black Bean Chili
  
  Posted at 9:55 am by Good Dinner Mrs Mellen
  
  Feb 4th
  If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!
  
  3 (15.5-oz.) cans black beans, I used Goya beans
  1 large sweet onion, chopped
  3 garlic cloves, minced
  2 tablespoons vegetable oil
  4 teaspoons chili powder
  1 teaspoon ground cumin
  1/2 teaspoon pepper
  1/4 teaspoon salt
  2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
  1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi’s Fiesta wheels
  1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
  1 vegetable bouillon cube
  1 -2 teaspoon hot sauce, I used Franks Hot Sauce
  Toppings: sour cream, shredded Cheddar cheese, guacamole
  
  Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Serve chili with desired toppings.
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  Posted in Chili, entertaining, family meals, Mexican, Super Bowl Recipes, Uncategorized, vegan, Vegetarian | Tagged Del Monte tomatoes, Franks Hot sauce, Goya beans, Hot, spicy chili, Super Bowl Chili, super bowl party
- Winter is Coming Vegetable Stew
  
  Posted at 8:31 am by Good Dinner Mrs Mellen
  
  Nov 16th
  Winter is Coming Vegetable Stew
  
  Like The Seven Kingdoms of Westerly, winter is coming to New England. To ward off the frigid snowy weather I love to create tasty, healthy, soups and stews that are filling but low in fat, salt and calories but not short on flavor. My vegetable stew fits that description perfectly. Totally healthy, vegan, flavorful with just the right kick from hot sauce. I make a big batch and free for future dinners when snow drifts are blanketing our homes.
  
  2 tablespoon olive oil
  4 cloves garlic crushed
  1 large shallot chopped
  8 oz baby portabella mushrooms, sliced
  1 can(14.5 oz) petite diced tomatoes, Hunt’s no salt added
  2 cups vegetable broth
  1 tablespoon chili powder
  1 cup chopped baby carrots
  1 cup farro, rinsed
  1 can (15 oz) Cannellini Beans, rinsed
  Griller Crumbles, Morning Star
  2 tablespoon Franks Hot sauce
  
  In large stock pot heat olive, add garlic and shallot cooking for 5 minutes until translucent. Don’t brown. Add mushrooms cooking another 5 minutes. Combine tomatoes, vegetable broth and chili power adding to vegetables mixture. Add carrots, farro, cover, simmer for 15 minutes. Finish stew by adding beans, Griller Crumbles and Franks Hot Sauce. Simmer for 10 more minutes.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, Soups, vegan, Vegetarian | Tagged Heathy, vegan
- Roasted Brussels Sprouts with Pecans and Cranberries
  
  Posted at 8:11 am by Good Dinner Mrs Mellen
  
  Feb 5th
  Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
  
  Roasted Brussels Sprouts with Pecan and Cranberries
  
  1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
  
  3 tablespoons olive oil
  
  1 teaspoon allspice
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1/2 cup toasted chopped pecans
  
  1/2 cup fresh cranberries
  
  1 tablespoon fig balsamic vinegar
  
  Directions
  
  Preheat oven to 400 degrees F.
  
  Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
  
  with pecans. Place on center oven rack.
  
  Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.
  
  Enjoy!
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  Posted in Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Cranberries, pecans
- Winter is Coming Vegetable Stew
  
  Posted at 9:14 am by Good Dinner Mrs Mellen
  
  Nov 25th
  Winter is Coming Vegetable Stew
  
  Like The Seven Kingdoms of Westerly, winter is coming to New England. To ward off the frigid snowy weather I love to create tasty, healthy, soups and stews that are filling but low in fat, salt and calories but not short on flavor. My vegetable stew fits that description perfectly. Totally healthy, vegan, flavorful with just the right kick from hot sauce. I make a big batch and free for future dinners when snow drifts are blanketing our homes.
  
  2 tablespoon olive oil
  4 cloves garlic crushed
  1 large shallot chopped
  8 oz baby portabella mushrooms, sliced
  1 can(14.5 oz) petite diced tomatoes, Hunt’s no salt added
  2 cups vegetable broth
  1 tablespoon chili powder
  1 cup chopped baby carrots
  1 cup farro, rinsed
  1 can (15 oz) Cannellini Beans, rinsed
  Griller Crumbles, Morning Star
  2 tablespoon Franks Hot sauce
  
  In large stock pot heat olive, add garlic and shallot cooking for 5 minutes until translucent. Don’t brown. Add mushrooms cooking another 5 minutes. Combine tomatoes, vegetable broth and chili power adding to vegetables mixture. Add carrots, farro, cover, simmer for 15 minutes. Finish stew by adding beans, Griller Crumbles and Franks Hot Sauce. Simmer for 10 more minutes.
  
  Enjoy!
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  Posted in light dinner, Soup, vegan, Vegetarian | Tagged Game of throns, vegetable soup, winter is coming
- Easy sauteed fresh vegetables
  
  Posted at 2:17 pm by Good Dinner Mrs Mellen
  
  Jul 26th
  Eat your vegetables your Mom always said and she was right! Veggies are so good tasting as well as good for you. Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner. I just serve over greens, polenta, farro or any whole grain. I wonderful healthy satisfying meal.
  
  Sauteed Fresh Vegetables over Greens
  
  2 tablespoons olive oil
  
  2 cloves garlic, minced
  
  1 large shallot, chopped
  
  Two red peppers, chopped
  
  8 oz fresh sliced mushrooms, I like baby portabella
  
  1 cup sliced grape tomatoes
  
  1 can chick peas, drained and rinsed
  
  2 teaspoon capers
  
  1/4 cup sliced kalamata olives
  
  1/4 teaspoon pepper
  
  2 tablespoon fresh basil, chopped
  
  Fresh greens, I used a combination of kale and baby spinach
  
  Heat olive oil in medium saute pan over medium heat. Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter. Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes. Add capers, olives, pepper and basil cooking for a few minutes. Place veggie mixture on top of greens.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, light dinner, vegan, Vegetables, Vegetarian, Weeknight dinner | Tagged Mushrooms, olive, peppers, tomatoes
- Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Posted at 3:38 pm by Good Dinner Mrs Mellen
  
  Jul 13th
  Tart Field Greens with Melon, Blueberries, Apricots and Pecans
  
  Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad.
  
  Ingredients
  
  4-5 cups bitter or spicy greens
  
  1/2 honeydew melon, cubed
  
  1/2 cup blueberries
  
  1/4 cup chopped apricots
  
  1/4 cup chopped pecans
  
  2 tablespoon sliced red onion*
  
  Preparation
  
  Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette.
  
  Balsamic Vinaigrette
  
  Ingredients
  
  3 tablespoons balsamic vinegar
  
  1 tablespoon Dijon mustard
  
  1 garlic clove, minced
  
  1/2 cup olive oil
  
  Salt and freshly ground pepper
  
  Preparation
  
  In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
  
  *Soaking the onion mellows the taste.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in entertaining, family meals, Farm Fresh Produce, Food, Healthy, Salad, vegan, Vegetarian | Tagged blueberries, Good Dinner Mrs Mellen, melon, pecans, salad, Tart Greens, vegetarian
- Pine Nut, Tomato and Cucumber salad
  
  Posted at 12:32 pm by Good Dinner Mrs Mellen
  
  Jul 10th
  Can’t get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I’ve added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish.
  
  Ingredients
  
  1 pound tomatoes, thinly sliced crosswise
  
  1 pound gourmet cherry tomatoes, slice in quarters
  
  1 thinly sliced English cucumber
  
  1 tablespoon soy sauce
  
  1 tablespoon rice vinegar
  
  2 teaspoons olive oil
  
  1 1/2 teaspoons granulated sugar
  
  2 medium scallions, dark green parts only, thinly sliced
  
  1 medium jalapeno chile, thinly sliced crosswise
  
  2 teaspoons toasted pine nuts
  
  1/4 teaspoon sea salt
  
  1/4 teaspoon black pepper
  Preparation
  
  Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pepper. Serve immediately. Can be made a day ahead. Refrigerate until serving then drizzle with dressing.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, scallops, Side dish, vegan, Vegetarian | Tagged cucumbers, easy, Good Dinner Mrs Mellen, pine nuts, salad, tomatoes, vegetarian
- Grilled Red, White and Blue Potatoes for July 4th
  
  Posted at 1:51 pm by Good Dinner Mrs Mellen
  
  Jul 2nd
  What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.
  Ingredients
  3 packages(8-oz) gourmet tricolor potatoes
  
  1/4 cup olive oil
  
  4 cloves garlic, minced
  
  2 tablespoon fresh thyme, finely chopped
  
  2 teaspoon sea salt
  
  1 teaspoon fresh ground pepper
  Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.
  Enjoy!
  
  Good Dinner Mrs Mellen
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  Posted in Barbecue, vegetables,easy,, cooking, Healthy, Side dish, vegan, Vegetables, Vegetarian
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