Roasted Cauliflower Steak with Chimichurri Sauce
Ingredients:
1 large head of cauliflower, sliced into steaks
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup olive oil
Instructions:
Preheat oven to 425°F.
In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt and pepper. Brush the mixture onto the cauliflower steaks.
Roast the cauliflower for 20-25 minutes or until golden brown and tender.
While the cauliflower is roasting, make the chimichurri sauce. In a medium bowl, mix together parsley, cilantro, red wine vinegar, garlic, red pepper flakes, salt and pepper. Slowly whisk in olive oil until fully combined.
Once the cauliflower is done, serve with the chimichurri sauce drizzled over top.
Spicy Lentil Stew
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1 cup dried red lentils, rinsed and drained
4 cups vegetable broth
1 (14 oz) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
Instructions:
In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic, cumin, smoked paprika and red pepper flakes. Cook for another minute until fragrant.
Add lentils, vegetable broth, diced tomatoes, salt and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until lentils are cooked through and tender.
Stir in fresh parsley and serve hot.
Butternut Squash and Sage Risotto
Ingredients:
1 butternut squash, peeled and diced
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried sage
1 cup arborio rice
4 cups vegetable broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat oven to 400°F.
Toss butternut squash with 1 tablespoon olive oil and salt and pepper. Roast for 20-25 minutes or until tender.
In a large pot, heat remaining olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and dried sage. Cook for another minute until fragrant.
Add arborio rice and stir until coated with oil and lightly toasted, about 2 minutes.
Slowly add vegetable broth, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. This process should take about 20-25 minutes.
Once the risotto is cooked through and creamy, stir in roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
Serve hot.
Conclusion
With these delightful veggie recipes, you can enjoy a healthy and delicious dinner that is perfect for any night of the week. Whether you are looking for a classic dish or an innovative creation, these recipes showcase the versatility and flavor of veggies in a way that will impress even the most discerning foodies. With a little bit of creativity and some fresh ingredients, you can create a culinary masterpiece that your family and friends will love. So why not try these tasty veggie recipes for dinner tonight and add some variety to your mealtime routine?
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