Vegetarian | Good Dinner Mrs Mellen

Category: Vegetarian
- Goat Cheese Egg Salad with Red Beets
  
  Posted at 8:18 am by Good Dinner Mrs Mellen
  
  Apr 21st
  I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables less high caloric foods. If I make and eat a rich dish I watch my portion. Also exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!
  
  Goat Cheese Egg Salad with Red Beets
  
  4 eggs, hard boiled, peeled and chopped
  
  1/4 cup reduced fat mayonnaise with olive oil
  
  1/4 cup goat cheese, crumbled
  
  1 tablespoon scallions, minced, just the white part
  
  1/4 cup celery, finely chopped
  
  1/4 cup red beets, chopped
  
  1/4 teaspoon black pepper
  
  In a medium bowl, mix eggs and mayonnaise. Add goat cheese mixing until combined. Add remaining ingredients. Makes 4 small servings Serve on lettuce with your favorite raw veggies and beets.
  
  Enjoy!
  
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  Posted in light dinner, Vegetarian | Tagged beets, egg salad, goat cheese
- 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
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Nov 10th
  First let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to eat too much. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. This summer in New Hampshire I ordered a savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, basil, oregano and garlic; toss to coat. Spread bread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
  www.gooddinnermremellen.com
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  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- Baked Stuffed Quiona Artichokes
  
  Posted at 12:24 pm by Good Dinner Mrs Mellen
  
  Apr 2nd
  Ingredients
  
  4 large artichokes
  
  2 quarts of water
  
  1 lemon, halved
  
  2 bay leaves
  
  2 cloves garlic, unpeeled
  
  1/8 cup salt
  
  1/2 cup Quinoa cooked according to package instructions. I like Earthly Choice
  
  1/2 cup grated Parmesan cheese
  
  2 tablespoons assorted fresh chopped herbs (such as parsley, basil and oregano)
  
  2 tablespoons toasted pine nuts, toasted
  
  2 tablespoons olive oil
  
  Salt and black pepper
  
  Directions
  
  Cut off the stem, trim the tips from the leaves and cut off the top quarter of the artichoke. In a large pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves, garlic cloves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierce with a knife, about 25 minutes. Drain artichokes. Placing the artichokes on their base, spread apart the outer leaves and carefully remove and discard the center section and fuzzy choke, leaving outer leaves intact.
  
  Preheat oven to 375 degrees F. Combine Quinoa, cheese, herbs and oil; season to taste with salt and pepper. Carefully spread apart leaves of artichoke, leaving them attached. Pack Quinoa mixture into all available spaces. Place on a baking dish and bake 25 minutes or until golden.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
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  Posted in vegetable bake, Vegetables, Vegetarian | Tagged easy, pine nuts, quinoa, stuffed articokes
- 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
- Farro Stuffed Eggplant
  
  Posted at 5:42 am by Good Dinner Mrs Mellen
  
  Aug 20th
  I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer’s markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.
  
  Farro Stuffed Eggplant
  
  2 round eggplants
  
  1/4 cup olive oil
  
  1 bunch scallions, sliced, white part only
  
  2 cloves garlic, chopped
  
  red pepper flakes
  
  2 tablespoons fresh basil, chopped
  
  1 large red pepper, shopped in to small pieces
  
  1 cup chopped cherry tomatoes
  
  1/2 cup farro, cooked according to directions
  
  Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.
  
  Enjoy!
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  Posted in Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, light dinner, Side dish, vegetable bake, Vegetables, Vegetarian | Tagged easy, Eggplant, farm fresh, farro, tomatoes, vegetarian
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