Vegetarian « Eating Clean Recipes

Almond Butter Granola

By Jen, on April 29th, 2012%

Here’s a simple, not-too-sweet granola recipe. It’s a mix of oats, almond butter and pure maple syrup. Dress it up with your favorite fresh or dried fruit and a splash of milk. (Shown here with fresh banana and coconut milk.) The combinations are endless.

If using dried fruit, add just before serving. Storing granola with dried fruit can cause granola to soften.

Almond Butter Granola
3 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/3 cup raw creamy almond butter
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla

Preheat oven to 300 degrees. Lightly coat a large rimmed baking sheet (15- x 10-inch) with cooking spray or oil.

Place oats, cinnamon, ginger and salt in a large bowl; stir to mix.

In a small saucepan combine almond butter and maple syrup. Heat and stir mixture over medium-low heat until the almond butter is melted and well mixed with the maple syrup. Remove from heat and stir in vanilla.

Add almond butter mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Bake 10 to 20 minutes more or until toasted, stirring every 5 minutes.

Let cool completely. Store in an airtight container at room temperature.

Makes about 3 3/4 cups

Kitchen Tip: I used unsalted almond butter. If you use salted almond butter, you may want to omit the 1/8 teaspoon sea salt in the recipe.

Recipe Link:
Great Granola (My first recipe post when I started blogging in 2009!)

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Vegetarian Lentil Soup with Greens

By Jen, on February 29th, 2012%

Cozy up to a steamy bowl of lentil soup that’s brimming with veggies. Fresh mushrooms, Swiss chard and tomatoes add flavor and color to this comforting soup.

Vegetarian Lentil Soup with Rainbow Chard
2 tablespoons olive oil
1 medium onion, chopped
8 ounces white or cremini mushrooms, sliced
1 clove garlic, finely chopped
6 cups water
1 cup dry brown lentils, rinsed and drained
1 1/2 teaspoons fine sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash cayenne pepper
1 bunch fresh rainbow Swiss chard
1 cup chopped fresh tomato
1 tablespoon fresh lemon juice
1 tablespoon tamari or soy sauce

In large pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms and garlic; cook 5 minutes, stirring frequently. Add water, lentils, salt, oregano, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, 30 to 40 minutes until lentils are tender.

Meanwhile, remove stems from Swiss chard. Trim and discard any woody sections from stems; coarsely chop stems and set aside. Coarsely chop Swiss chard leaves and set aside.

Once lentils are tender, add Swiss chard stems; simmer 5 minutes.

Add Swiss chard leaves and tomatoes; simmer about 5 minutes more or until Swiss chard leaves are tender. Stir in lemon juice and tamari.

Makes about 9 cups soup

Tip: You can use fresh kale in place of the Swiss chard. If using kale, add leaves only. (Remove and discard kale stems.) Add the kale leaves once the lentils are tender; simmer 5 minutes. Then add tomatoes and simmer about 5 minutes more or until kale leaves are tender. Stir in lemon juice and tamari.

Recipe Links:
Red Lentil Soup with Sweet Potatoes and Kale
Favorite Veggie Soup

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The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

Roasted Broccoli

By Jen, on February 26th, 2012%

Broccoli is such a versatile vegetable. It’s the prefect addition to stir fries and salads, and possibly the best veggie to enjoy simply steamed. But, roast it in a hot oven and the result is intense and flavorful.

It’s easy to roast broccoli. Simply wash fresh broccoli and dry well. Cut the broccoli head into florets. Trim any woody sections from the stalk, then peel and cut into bite-size pieces. Toss the broccoli pieces with oil and arrange in a single layer in a large baking pan.

The broccoli is done when it’s tender and browned. Eat it plain or add your favorite seasonings. My favorite way to serve roasted broccoli is with a sprinkling of sesame seeds, soy sauce and fresh lemon juice.

Roasted Broccoli
1 pound fresh broccoli (about 2 medium or 3 small)
2 tablespoons olive oil
1/8 teaspoon fine sea salt
Freshly ground black pepper
Fresh lemon wedges
Toasted sesame seeds or gomasio, optional
Tamari or soy sauce, optional

Heat oven to 400 degrees F.

Cut broccoli heads into florets. Trim woody sections from broccoli stalks; peel and cut into bite-size pieces. Place broccoli pieces in a bowl; drizzle with olive oil and stir to coat. Spread broccoli in a single layer on a large rimmed baking pan. Sprinkle with salt and some freshly ground black pepper.

Roast 20 minutes; stir. Roast about 10 to 15 minutes more or until broccoli is tender and browned. Transfer to a serving platter. Serve with fresh lemon wedges. If desired, sprinkle with sesame seeds and tamari.

Makes about 3 cups

Recipe Link:
Roasted Parsnips and Carrots

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Ancho Roasted Sweet Potatoes

By Jen, on October 12th, 2010%

Sweet potatoes have a great nutrition reputation, often touted as a superfood. They’re full of good stuff like complex carbs, fiber, vitamin E and beta carotene. Sweet potatoes are also a powerful food in the kitchen- delicious in everything from soups, breads, side dishes and even desserts. One of the simplest ways to enjoy the tasty superfood is to simply roast sweet potatoes. Here’s an easy roasted sweet potato recipe flavored with ancho chile pepper, lime juice and a touch of honey.

Ancho Roasted Sweet Potatoes
2 pounds sweet potatoes
2 tablespoons canola or safflower oil
2 teaspoons ancho chile powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 tablespoon honey
1 tablespoon fresh lime juice

Preheat oven to 375 degrees. Coat a 13 x 9-inch (3-quart) baking dish with cooking spray. Peel and cut sweet potatoes into bite-size pieces (1 1/2-inch chunks); place in baking dish. Drizzle oil over sweet potatoes and stir to coat. Sprinkle with ancho chile powder, salt and black pepper; stir to evenly distribute seasonings. Bake 40 to 50 minutes until potatoes are tender, stirring occasionally. Transfer potatoes to a serving dish. Drizzle with honey and lime juice; stir gently to coat.

Makes 6 servings

Tip: Ancho chile powder is simply ground dried ancho chiles. If you don’t have ancho chile powder you can substitute a chili powder blend. If your chili powder blend contains salt, omit or reduce the amount of coarse salt called for in the recipe.

The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

Eating Clean Recipes

Almond Butter Granola

Vegetarian Lentil Soup with Greens

Roasted Broccoli

Ancho Roasted Sweet Potatoes

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