Orzo with Peppers and Zucchini

Orzo with Veggies WMServes 8-10 as a side dish or 4-5 as the main in a multi-course meal

Ingredients:

3 bell peppers, assorted colors, de-seeded and sliced
1 onion, sliced
2 zucchini, sliced
1 T olive oil
2 cups orzo, uncooked

Dressing:

4 T olive oil
5 cloves garlic, chopped
1 t dried rosemary, or 1 T chopped fresh rosemary
1 T flat Italian parsley, chopped
1/4 t ground black pepper
2 T fresh lemon juice Read More


Veggie Moussaka, by Rosemary Gretton

Vegetaroam Moussaka WMHealthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.

Rosemary’s Veggie Moussaka

Serves 4

Ingredients:

1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced

2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed

1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg

1/2 cup shredded Asiago or Jack cheese Read More


Ricotta Stuffed Portobellos

Ingredients:

2 portobello mushrooms
2 t extra-virgin olive oil
2 T onion, minced
4 garlic cloves, minced
2 T Italian flat parsley, chopped
1 jalapeno (or 1 T bell pepper), deseeded and chopped
2 T green onion, minced
6 sun-dried tomato halves, chopped
6-8 basil leaves, rinsed and torn
3/4 cup low-fat ricotta cheese
1/4 t fresh cracked black Pepper
Pinch nutmeg
2 T parmigiano reggiano cheese
6-8 spinach leaves
Optional: pinch of salt added at the table Read More


The Moo Shu of Peace

Ingredients:

1/2 cup vegetable stock, low sodium
2 T plus 1 t soy sauce, low sodium (divided use)
2 T plus 1 t sesame oil (divided use)
1 T rice wine vinegar
1 T cornstarch
1 t honey
3 eggs
1 small red onion, thinly sliced
2 T fresh ginger, grated or finely minced (from a jar is fine)
1 1/2 cup shitake mushrooms, sliced into strips
1 T garlic, minced (from a jar is fine)
4 cups cabbage, thinly sliced, (about half a large head of cabbage)
2 cups snow peas, cut on the diagonal
2 cups carrots, shredded (a small bag of pre-shredded carrots is fine)
2-3 green onions, sliced
2 T neutral high heat wok oil (divided use)
1 jar Hoisin sauce
20 lettuce leaves, rinsed and patted dry
20 thin whole wheat flour tortillas or moo shu wrappers
Sriracha Sauce or Asian Chili Garlic Sauce

Read More


Wild and Brown Rice Stuffed Acorn Squash

Serves 4-6

Ingredients:

2 medium (or 3 small) acorn squashes, halved with seeds and fibers removed
2 1/2 cups vegetable stock
1 cup Wild and Brown Rice
1 1/4 T dried ground garlic
2 t dried ground rosemary
1 T dried basil
1/2 cup dried currants, cranberries, or raisins
1/3 cup (or more if you just love nuts) smashed walnuts
2 T unsalted butter
2 T dark brown sugar, packed (3 T unpacked)
1/4 t ground black pepper Read More





Baby Kale with Mushrooms

Ingredients:

2 T olive oil
16 oz mushrooms, sliced or left whole
1 cup onion, chopped
1/2 red bell pepper, chopped
3 garlic cloves, minced
5 oz baby kale
Fresh ground black pepper to taste
Sea salt to taste (not too much, just a turn of the grinding knob)
1 T balsamic vinegar

Optional: grated Parmesan and crushed red pepper flakes Read More