vegetarian – Page 9 – Strong Roots Nutrition

fall, side, vegetable, vegetarian, winter

January 13, 2014

Roasted rainbow carrots with creamed honey and yogurt dressing

This time of year can generally be a tough time for creative recipes, but this week, creamed honey made its first appearance in my life. Sometimes it's a creative restaurant chef that transforms an ordinary dish into something exciting and new. Sometimes it's a beautifully-illustrated cookbook. Other times it's good company that makes all the difference. Inspiration can come from a vast array of sources, but when it shows up, it needs to be savored. It's usually delicious. Here's to finding new recipes to keep meals fun through the winter. Did you know t[...]

fall, main dish, soup, vegetable, vegetarian

October 28, 2013

Tuscan bean soup

Sometimes winter food can get a little monotonous because of a lack of fresh flavor and limited produce variety, but one great way to combat the winter food blues is an indoor herb garden. Little pots of thyme, rosemary, sage, and basil sitting by a sunny window can be a great kitchen asset, ready to give even the most bland root vegetables a kick of flavor. There really is no comparison between fresh and dried herbs, and I think that one of the easiest ways to take your cooking from a 4 to an 8 is to utilize fresh herbs whenever possible. Fresh-cut herbs[...]

main dish, vegetarian, winter

January 14, 2013

Lentil “meatballs” with roasted broccoli pesto

Why lentils? Lentils are a great meat alternative, meaning they have good amounts of protein, iron, and zinc like meat, but 1) They're cheaper. A 16-ounce bag of lentils will probably run you $2. Compare this to ground beef, which is, on average, $3.80/pound. 2) They contain lots of fiber if you need it. 3) They have a much longer shelf life (you can keep them in your pantry).Fennel seeds are that sweet, licorice-y flavor that's characteristic of Italian sausage. A brushing of olive oil over your lentilballs help[...]

breakfast, vegetable, vegetarian

June 6, 2012

Eggs and roasted leeks with mayo hollandaise

There are five French "mother sauces" in the culinary world that comprise the base of many French dishes. They are Béchamel, Veloute, Espagnole, Sauce Tomat, and Hollandaise. If you're not familiar with hollandaise, it's essentially egg yolks and butter, and it is delicious. The "hollandaise" in this recipe is not the real deal. It's not as good, but it's quite different, so it doesn't taste like a failed copycat. It's a little lighter, made with mayo and sour cream (or yogurt), and much simpler to make. Traditional Hollandaise can b[...]

salad, side, vegetable, vegetarian

June 2, 2012

Roasted broccoli and quinoa salad

Comfort food is simply a food that we attach sentimental value to, often from childhood experiences. Your mom's spaghetti or grandma's chicken pot pie. But broccoli? Don't lie - I know you stood those little trees up on your plate as a child and pretended to be a huge dinosaur, devouring them in a single bite. See? Memories. Even if sentimental value hasn't kept you longing for broccoli over the years, it's still a darn tasty veggie to eat. And oven-roasted and tossed with quinoa and salty Parmesan? Delish. The great thing abou[...]