7 Vegetarian Dinners: Easy and Satisfying Recipes Because Carla Loves Her Veg Heads
Recipes in this Video
Chickpea pancakes, known as socca in France and besan cheela in India, are versatile dishes that highlight the nutritious chickpea flour. Traditionally enjoyed as street food or quick meals, they embody a rich culinary heritage. Today, they are celebrated globally for their health benefits and adaptability, often served with various toppings and fillings.
Ingredients
- ●chickpea flour
- ●water
- ●olive oil
- ●salt
- ●black pepper
- ●cumin
- ●paprika
- ●zucchini
- ●carrot
- ●radish
- ●parsley
- ●lemon juice
- ●garlic
- ●onion
- ●spinach
- ●feta cheese
- ●balsamic vinegar
Instructions
- 1Combine chickpea flour, water, olive oil, salt, black pepper, cumin, and paprika in a bowl to form a batter.
- 2Let the batter rest for 30 minutes at room temperature.
- 3Heat a non-stick skillet over medium heat and add a little olive oil.
- 4Pour a ladle of batter into the skillet, swirling to create a thin pancake.
- 5Cook until the edges lift and the bottom is golden, about 3-4 minutes.
- 6Flip the pancake and cook for another 2-3 minutes until golden brown.
- 7Remove the pancake and keep warm; repeat with remaining batter.
- 8While pancakes are cooking, shave zucchini, carrot, and radish into thin strips using a vegetable peeler.
- 9In a bowl, mix shaved vegetables with chopped parsley, lemon juice, and a pinch of salt.
- 10Top each pancake with a handful of the vegetable mixture and crumbled feta cheese.
- 11Drizzle with balsamic vinegar before serving.
Ingredient Alternatives
feta cheese
Healthier: tofu
Cheaper: ricotta cheese
Tofu provides a dairy-free option while ricotta is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is a cost-effective alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb green beans, trimmed
- ●14 oz firm tofu, drained and pressed
- ●2 tbsp vegetable oil
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tbsp chili paste
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp sesame seeds (for garnish)
Instructions
- 1Cut the tofu into bite-sized cubes and set aside.
- 2In a large skillet, heat the vegetable oil over medium heat.
- 3Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
- 4Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes.
- 5While the tofu is cooking, bring a pot of water to a boil and blanch the green beans for 2-3 minutes until bright green and tender-crisp.
- 6Drain the green beans and add them to the skillet with the tofu.
- 7In a small bowl, mix together the soy sauce, rice vinegar, chili paste, sesame oil, salt, and black pepper.
- 8Pour the sauce over the tofu and green beans, stirring to coat everything evenly.
- 9Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 10Remove from heat and sprinkle with sesame seeds before serving.
Equipment
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium zucchini, diced
- ●1 can (14 oz) diced tomatoes
- ●2 cups vegetable broth
- ●1 tsp ground cumin
- ●1 tsp smoked paprika
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1 lemon, juiced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup tahini
- ●1/4 cup water
- ●1 clove garlic
- ●1 tbsp lemon juice
- ●Salt to taste
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic, diced carrot, and zucchini; cook for another 5 minutes.
- 4Add the chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, turmeric, salt, and black pepper.
- 5Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- 6While the stew simmers, prepare the Magic Green Sauce: In a blender, combine tahini, water, garlic, lemon juice, and salt. Blend until smooth.
- 7Once the stew is done, stir in the lemon juice and fresh herbs (parsley and cilantro).
- 8Serve the stew hot, drizzled with the Magic Green Sauce on top.
Equipment
Eggplant Parmesan is a classic Italian dish that showcases the flavors of summer vegetables, particularly eggplant. It is often served as a main course and is popular in various regions of Italy, each with its own variations. The dish reflects the Mediterranean diet, emphasizing fresh ingredients and simple preparation methods. It has gained popularity worldwide, often enjoyed in both casual and formal dining settings.
Ingredients
- ●eggplant
- ●tomato sauce
- ●mozzarella cheese
- ●parmesan cheese
- ●olive oil
- ●basil
- ●salt
- ●pepper
Instructions
- 1Slice the eggplant into rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- 2Rinse and pat dry the eggplant slices.
- 3Heat olive oil in a pan and fry the eggplant slices until golden brown on both sides.
- 4In a baking dish, spread a layer of tomato sauce on the bottom.
- 5Layer fried eggplant, mozzarella cheese, and parmesan cheese, repeating until all ingredients are used.
- 6Top with remaining tomato sauce and a sprinkle of basil.
- 7Bake in a preheated oven at 375°F (190°C) for about 30 minutes, until bubbly and golden.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: processed cheese
Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated hard cheese
Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.
Techniques
Equipment
Also Known As
Sweet potatoes are versatile and can be prepared in various ways, making them a popular ingredient in many cuisines.
Ingredients
- ●2 large sweet potatoes
- ●1 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp cinnamon
- ●1/4 cup maple syrup
- ●1/2 cup chopped pecans
- ●1/2 cup mini marshmallows
- ●1/4 cup brown sugar
- ●1/2 cup shredded coconut
- ●1/4 cup butter
- ●1/4 cup grated Parmesan cheese
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and peel the sweet potatoes, then cut them into cubes.
- 3In a large bowl, toss the sweet potato cubes with olive oil, salt, and black pepper.
- 4Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 5For the first way, mix roasted sweet potatoes with cinnamon and maple syrup, then top with chopped pecans and mini marshmallows. Return to the oven for 5 minutes to melt the marshmallows.
- 6For the second way, mash half of the roasted sweet potatoes with butter and brown sugar until smooth. Serve warm as a sweet mash.
- 7For the third way, mix the remaining roasted sweet potatoes with shredded coconut and grated Parmesan cheese. Bake for an additional 10 minutes until golden.
Equipment
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