Category Archives: Vegetarian Meals

Salads Vegetarian Meals

Spinach Salad with Cherries, Goat Cheese, and Pistachios

This Spinach Salad with Cherries, Goat Cheese and Pistachios is the perfect healthy, summer salad! Add grilled tofu or chicken and you’ve got yourself a protein-packed workday lunch.

Spinach Salad with Cherries, Goat Cheese, and Pistachios is a summertime crowd pleaser! Even your pickiest eaters will love the combination of sweet and tangy in this delicious and healthy salad. ll www.littlechefbigappetite.com

I love cherries in the summer. They’re best between May and August, so I take full advantage during the summer months and buy them almost weekly. While delicious just for snacking, cherries are incredibly versatile and can be used in many different dishes, both savory and sweet. This Farro Salad with Cherries and Walnuts remains one of my all-time favorite summer recipes. If you haven’t tried it yet, I highly recommend you do!

Spinach Salad with Cherries, Goat Cheese, and Pistachios is a summertime crowd pleaser! Even your pickiest eaters will love the combination of sweet and tangy in this delicious and healthy salad. ll www.littlechefbigappetite.com

Pro tip: when selecting the perfect bunch of cherries, look for the ones with shiny skin and green stems still attached. They’re the best.

Spinach Salad with Cherries, Goat Cheese, and Pistachios is a summertime crowd pleaser! Even your pickiest eaters will love the combination of sweet and tangy in this delicious and healthy salad. ll www.littlechefbigappetite.com

This spinach salad has all of the necessary elements: sweetness from the cherries and blueberries, a bit of tang from the goat cheese and lemon vinaigrette, and a delicious crunch from the pistachios. Serve it alongside grilled chicken or fish for a healthy summer dinner.

Spinach Salad with Cherries, Goat Cheese, and Pistachios is a summertime crowd pleaser! Even your pickiest eaters will love the combination of sweet and tangy in this delicious and healthy salad. ll www.littlechefbigappetite.com

For the full recipe and some additional tips to perfecting this salad, head over to SoFabFood! I’m sharing the recipe on their site.

Let me know if you try this salad. I think you’re going to love it!

Salads Vegan Vegetarian Meals

Farro Salad with Cherries and Walnuts…Plus a Complete Labor Day Barbecue Meal!

Hi friends! I hope you had a great weekend.

I am so excited for today’s post because I am teaming up with some of my blogger friends to bring you a complete healthy Labor Day barbecue feast! We each put together a different course for the menu, and oh man, I want to dig into all of these delicious creations. Let’s take a look!

Kacy from Healthy For Real made a Hearty Black Bean Corn and Kale Appetizer.

Black Bean and Corn Appetizer from Kacy at Healthy For Real

I made a grain-based Farro Salad with Cherries and Walnuts (Vegan and Refined Sugar-Free)

Farro Salad with Cherries and Walnuts Recipe. A great make ahead salad that you can bring to potlucks or pack for work or school! Vegan and Refined Sugar Free! // www.littlechefbigappetite.com // Healthy Salad Recipe, Farro Salad Recipe, Farro with Walnuts, Farro with Cherries, Healthy Cherry Recipes, Healthy Walnut Recipes, Whole Grain Salad, Grain Salad Recipe

 

Dani from Dani California Cooks made Grilled Dijon Salmon Skewers (Paleo).

Grilled Dijon Salmon Skewers from Dani at Dani California Cooks

And Chef Vanessa Musi made a delicious Peach Bourbon Pie for dessert (Gluten-Free, Vegan and Refined Sugar-Free).

DSC04530

Make sure to click over to their posts to check out their amazing recipes!

 

Now are you ready for this delicious Farro Salad with Cherries and Walnuts?

You guys know I am OBSESSED with farro — it’s my all-time favorite grain. Farro is perfect for big batch salads like this one because it doesn’t get soggy after being dressed and it holds up very well in the fridge for a couple of days.

Farro Salad with Cherries and Walnuts Recipe. A great make ahead salad that you can bring to potlucks or pack for work or school! Vegan and Refined Sugar Free! // www.littlechefbigappetite.com // Healthy Salad Recipe, Farro Salad Recipe, Farro with Walnuts, Farro with Cherries, Healthy Cherry Recipes, Healthy Walnut Recipes, Whole Grain Salad, Grain Salad Recipe

I love, love, love the sweet-tart flavor that the cherries give to this salad, and there are so many different textures thanks to the added crunch from the walnuts and celery.

Farro Salad with Cherries and Walnuts Recipe. A great make ahead salad that you can bring to potlucks or pack for work or school! Vegan and Refined Sugar Free! // www.littlechefbigappetite.com // Healthy Salad Recipe, Farro Salad Recipe, Farro with Walnuts, Farro with Cherries, Healthy Cherry Recipes, Healthy Walnut Recipes, Whole Grain Salad, Grain Salad Recipe

I know you guys are going to love this one and I can’t wait for you to try it!

Farro Salad with Cherries and Walnuts Recipe. A great make ahead salad that you can bring to potlucks or pack for work or school! Vegan and Refined Sugar Free! // www.littlechefbigappetite.com // Healthy Salad Recipe, Farro Salad Recipe, Farro with Walnuts, Farro with Cherries, Healthy Cherry Recipes, Healthy Walnut Recipes, Whole Grain Salad, Grain Salad Recipe

Farro Salad with Cherries and Walnuts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ¾ cup uncooked farro
  • ⅓ cup diced celery
  • 1 cup sweet cherries, pitted and halved
  • ¼ cup chopped walnuts, toasted
  • 2 Tablespoons parsley, chopped
  • 1.5 Tablespoons extra-virgin olive oil
  • 1 Tablespoon lemon juice
  • ½ Tablespoon raw honey (or maple syrup for a vegan option)
  • Salt and pepper
  • ½ Tablespoon Dijon mustard
Instructions
  1. Bring 2.5 cups of water to a boil in a large pot. Add the farro and a pinch of salt. Cook for 15 minutes or until al dente. Drain and cool.
  2. In a large bowl combine the farro, celery, cherries, walnuts and parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, honey and a pinch each of salt and pepper. Toss the farro with the dressing. Chill for at least 30 minutes to allow the flavors to come together.
 

 

Farro Salad with Cherries and Walnuts Recipe. A great make ahead salad that you can bring to potlucks or pack for work or school! Vegan and Refined Sugar Free! // www.littlechefbigappetite.com // Healthy Salad Recipe, Farro Salad Recipe, Farro with Walnuts, Farro with Cherries, Healthy Cherry Recipes, Healthy Walnut Recipes, Whole Grain Salad, Grain Salad Recipe

 

Salads Vegetarian Meals

Kale Salad with Pomegranate Molasses Dressing

I bet many of you have jumped on the healthy new year bandwagon, so I’m bringing you a delicious AND nutritious kale salad recipe today.

This salad has everything you need – a great balance of flavors, varying textures, and jam-packed flavor in every bite. You can serve it as an appetizer or feel free to add a piece of protein, such as grilled chicken, and make it a meal of its own.

No more boring desk lunches when you have this delicious Kale Salad with Pomegranate Molasses Dressing! It's vegetarian, gluten-free and so easy to throw together! ll www.littlechefbigappetite.com

Pomegranates are SUPER healthy – they’re packed with antioxidants, which help to protect you from heart disease and cancer. I’ll admit, peeling pomegranates is not my favorite activity, but it’s worth it for the delicious sweet crunch you get from each tiny aril. (Don’t be stupid and wear a white shirt while peeling them like I did – you’ll get the juice everywhere!) I know you can buy the arils on their own, but I find that the price tends to be astronomical, so I usually opt to peel the pomegranate myself.

No more boring desk lunches when you have this delicious Kale Salad with Pomegranate Molasses Dressing! It's vegetarian, gluten-free and so easy to throw together! ll www.littlechefbigappetite.com

Pomegranate molasses is something I’ve had in my pantry for years and I’ve talked about it a bunch on the blog. I use it in my Muhammara as well as various chicken recipes. It adds a sweet and tangy punch to whatever you’re making. When adding it to a salad dressing, it adds a more complex acidity than you get from lemon juice or vinegar.

No more boring desk lunches when you have this delicious Kale Salad with Pomegranate Molasses Dressing! It's vegetarian, gluten-free and so easy to throw together! ll www.littlechefbigappetite.com

You can find pomegranate molasses in Middle Eastern supermarkets and I know Whole Foods carries it as well. It’s also incredibly easy to make at home and I show you how in this post.

 

Kale Salad with Pomegranate Molasses Dressing
 
Prep time
Total time
 
Serves: 4
Ingredients
Pomegranate Molasses Dressing
  • 1.5 Tablespoons pomegranate molasses
  • 1 Tablespoon red wine vinegar
  • ½ Tablespoon dijon mustard
  • 2 teaspoons honey
  • ⅓ cup extra-virgin olive oil
  • salt and pepper
Salad
  • 6 cups kale, tough ribs removed
  • ⅓ cup pomegranate arils
  • ¼ cup roasted, unsalted pistachios (shelled)
  • ¼ cup shaved parmesan
  • salt and pepper
Instructions
  1. In a small bowl, whisk together the pomegranate molasses, red wine vinegar, dijon, and honey. Slowly drizzle in the extra-virgin olive oil to emulsify. Add salt and pepper to taste.
  2. In a large bowl combine the kale, pomegranate arils, pistachios, and parmesan. Toss with about ¼ cup of dressing, or to taste. Season lightly with salt and pepper. The dressed salad will keep for about 24 hours.
 

 

No more boring desk lunches when you have this delicious Kale Salad with Pomegranate Molasses Dressing! It's vegetarian, gluten-free and so easy to throw together! ll www.littlechefbigappetite.com

Soups Vegetarian Meals

Skinny Butternut Squash Soup with Parmesan-Shallot Crisps

If you follow me on Instagram, you may have spotted this Butternut Squash Soup over the weekend. Travis has been under the weather for a few days now, so I wanted to make something warm and comforting for him.

This delicious and lightened-up butternut squash soup is low-fat and requires no dairy! The parmesan-shallot crisps add a tangy bite to this yummy soup, so don't leave them out! // www.littlechefbigappetite.com // Healthy Soup, Dairy-Free Soup, Soup without cream, vegan soup, squash soup

I love butternut squash soup, but I was looking for a way to enhance the flavors of the soup and differentiate it a bit. These parmesan-shallot crisps do just the trick! They’re incredibly easy to make and 100% worth the extra step. The salty flavors in the crisps are the perfect contrast to this slightly-sweet soup. It’s a match made in heaven.

This delicious and lightened-up butternut squash soup is low-fat and requires no dairy! The parmesan-shallot crisps add a tangy bite to this yummy soup, so don't leave them out! // www.littlechefbigappetite.com // Healthy Soup, Dairy-Free Soup, Soup without cream, vegan soup, squash soup

This soup is easy enough to make on a weeknight, but special enough to make for company. I made it on Sunday and we enjoyed leftovers throughout the week. Make sure to store your leftover crisps separately from the soup so they don’t get soggy.

This delicious and lightened-up butternut squash soup is low-fat and requires no dairy! The parmesan-shallot crisps add a tangy bite to this yummy soup, so don't leave them out! // www.littlechefbigappetite.com // Healthy Soup, Dairy-Free Soup, Soup without cream, vegan soup, squash soup

This butternut squash soup embodies fall. I know I will making it again and again during these colder temps.

 

Butternut Squash Soup with Parmesan-Shallot Crisps
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Soup
  • 1 Tablespoon unsalted butter or coconut oil
  • ½ cup onion, diced
  • ½ apple, diced small
  • 1 large butternut squash, peeled, seeded and cut into 1.5 inch cubes
  • 4 cups low-sodium vegetable or chicken stock
  • ½ teaspoon nutmeg
  • 1 Tablespoon light brown sugar or coconut sugar (optional)
  • Salt and pepper
Parmesan-Shallot Crisps
  • 1 medium shallot, sliced
  • 1 teaspoon olive oil
  • ½ cup grated fresh parmesan
Instructions
  1. In a large pot melt the butter or coconut oil over medium heat. Add the onion and cook for 4 minutes. Add the apple and cook for 4 minutes. Add the squash and stock and bring to a simmer. Cook until squash is tender, about 20 minutes.
  2. Remove the squash, apple, and onion pieces with a slotted spoon and place in a blender or food processor. Puree until smooth. Place the pureed mixture back in the pot with the stock and mix. Place the pot on low heat and add the nutmeg, brown sugar (optional), and salt and pepper to taste.
  3. Preheat oven to 300 degrees. Heat the olive oil in a small pan on medium heat. Add the shallot and sautee for 2-3 minutes until lightly browned. Line a baking sheet with parchment paper. Divide the parmesan into 5-6 small mounds on the baking sheet and press down with your fingers to flatten. Spoon equal amounts of the shallot on top of each cheese mound and press lightly with the back of a spoon. Bake the crisps for 20 minutes until lightly browned. Remove the crisps with a spatula and serve with the soup.
 

Salads Vegetarian Meals

Farro Salad with Cherry Tomatoes and Mozzarella

When summer hits, I hate using my oven. It is already too dang hot, so why add another ten degrees to my kitchen? That is why I LOVE making salads during the summer. You may remember how much I love farro – I’ve posted two yummy farro salads already here and here. This Farro Salad with Cherry Tomatoes and Mozzarella is my current obsession.

Summer Farro Salad with Cherry Tomatoes, Mozarella, and Fresh Basil ll A healthy and filling vegetarian salad that's perfect for meal prep and potlucks! ll www.littlechefbigappetite.com

The thing I love most about grain salads is that you can make a large batch and eat it throughout the week. Unlike lettuce salads, they do not get soggy – in fact I think the flavor gets better after sitting for a couple of hours.

Summer Farro Salad with Cherry Tomatoes, Mozarella, and Fresh Basil ll A healthy and filling vegetarian salad that's perfect for meal prep and potlucks! ll www.littlechefbigappetite.com

This salad is packed with summer flavors like juicy cherry tomatoes and fresh basil.

Summer Farro Salad with Cherry Tomatoes, Mozarella, and Fresh Basil ll A healthy and filling vegetarian salad that's perfect for meal prep and potlucks! ll www.littlechefbigappetite.com

I’ve doubled the recipe for a large potluck at work and it was a big hit! This farro salad is great for potlucks because it is easily transportable and can be served either cold or at room temperature – no heating required.

Summer Farro Salad with Cherry Tomatoes, Mozarella, and Fresh Basil ll A healthy and filling vegetarian salad that's perfect for meal prep and potlucks! ll www.littlechefbigappetite.com

If you do not have farro on hand, I think this would be delicious with wheat berries or barley. If you try a different grain, let me know how it turns out!

Summer Farro Salad with Cherry Tomatoes, Mozarella, and Fresh Basil ll A healthy and filling vegetarian salad that's perfect for meal prep and potlucks! ll www.littlechefbigappetite.com

 

Summer Farro Salad with Cherry Tomatoes and Mozzarella
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Salad
  • 1 cup dried farro
  • 1 pint cherry tomatoes, sliced in half
  • ⅛ cup red onion, minced
  • ⅛ cup kalamata olives, minced
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh basil, sliced into thin strips
  • ½ cup fresh mozzarella, cut into ½ inch cubes
Dressing
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and Pepper, to taste
Instructions
  1. Bring a medium sized pot of water to a boil. Add the farro and a pinch of salt. Cook for 13 minutes. Drain. Spread the farro on a large plate and allow to cool.
  2. Once the farro has cooled completely, combine all of the salad ingredients in a large bowl. In a separate small bowl, combine the dressing ingredients. Toss half of the dressing with the salad. Add salt and pepper to taste. Add additional dressing as desired. You can serve the salad right away or refrigerate and serve the next day.
 

Summer Farro Salad with Cherry Tomatoes, Mozarella, and Fresh Basil ll A healthy and filling vegetarian salad that's perfect for meal prep and potlucks! ll www.littlechefbigappetite.com

Appetizer Salads Side Dishes Vegetarian Meals

Heirloom Tomato and Burrata Panzanella Salad

Is it me or is burrata everywhere right now? Whenever we go out to eat it seems to pop up on the menu.

Heirloom Tomato and Buratta Panzanella Salad Recipe l www.littlechefbigappetite.com

Not that I am complaining! I adore this creamy cheese. It seems to pair well with just about anything!

My favorite burrata salad to date was at Rustic Canyon, a restaurant in Santa Monica we tried last weekend. The textures were on point, the flavors blended together perfectly, and it wasn’t overly dressed (a crucial one for me).

Heirloom Tomato and Buratta Panzanella Salad Recipe l www.littlechefbigappetite.com

Because I just can’t get enough of this cheese, I set out to recreate a similar dish at home. Many people recommend using stale bread for Panzanella salads. I personally don’t understand that because you’re going to toast the bread anyway, so I used two fresh multi-grain rolls from Whole Foods and the result was delicious. I recommend a good crusty bread here  like ciabbata or french bread.

Heirloom Tomato and Buratta Panzanella Salad Recipe l www.littlechefbigappetite.com

There are few ingredients in this salad, so the key is to make sure the ones you do use are good quality and flavorful. I used a delicious farmer’s market heirloom tomato and a fantastic Cabernet Sauvignon Balsamic vinegar my brother and sister-in-law bought for me in Napa Valley.

Heirloom Tomato and Buratta Panzanella Salad Recipe l www.littlechefbigappetite.com

This burrata panzanella salad is a perfect appetizer or side dish for spring and summer. (Can you believe it is the middle of March already?)

Heirloom Tomato and Buratta Panzanella Salad Recipe l www.littlechefbigappetite.com

Travis and I sat at the table, each with a fork in our hand, and dug right in. I particularly  loved the bites of bread soaked in yummy balsamic, but that is probably because I am a carboholic…

 

Heirloom Tomato and Burrata Panzanella Salad
 
Prep time
Cook time
Total time
 
Recipe type: Salad
Serves: 2-3
Ingredients
  • 2-3 cups Baguette or other crusty bread (cut into 1 inch pieces)
  • Cooking Spray
  • 4oz Burrata
  • 2oz Baby Arugula (about 3 large handfuls)
  • 1 large Heirloom Tomato (chopped into 1 inch pieces)
  • ¼ cup Olive Oil
  • 3 Tablespoons Good Quality Balsamic Vinegar
  • Salt and Pepper
Instructions
  1. Set oven to broil on High. Lay the bread cubes on a baking sheet and spray with cooking spray. Broil for 2-3 minutes until lightly browned. Remove from the oven and let cool.
  2. Place the burrata ball at the bottom of a medium bowl. Arrange the arugula, tomato, and bread cubes around the burrata. Whisk together the olive oil and balsamic vinegar with a pinch of both the salt and pepper. Drizzle the balsamic mixture over the burrata salad. Mix together gently to coat. Let sit for at least 10 minutes to allow the flavors to come together. Sprinkle with salt and pepper to taste.
 

Vegetarian Meals

Whole Wheat Flatbreads with Fig and Arugula

A few weeks ago Travis and I enjoyed a delicious date night out at Momed.  Momed is a casual and modern Mediterranean restaurant in Beverly Hills. Every bite we had that night was outstanding. If I had any more room in my belly I would have just kept eating. Although, I did make sure to save room for a piece of their Baklava because I was eyeing it in the display case since the moment I walked in.

Our favorite dish of the night was their Fig and Arugula Pide (Turkish Flatbread). The figs were just so fresh and flavorful. I couldn’t stop going, “Mmmm” after every bite.

Whole Wheat Flatbreads with Fig and Arugula Recipe

So I set out to recreate that meal at home. Although, instead of a traditional flatbread, I made whole wheat flatbreads for this version.

Whole Wheat Flatbreads with Fig and Arugula Recipe

Now before you run away from this recipe because this involves super-scary bread making, just hear me out, would’ya?

This flatbread only requires one rise and not very much kneading. You can do it – I promise. 

Whole Wheat Flatbreads with Fig and Arugula Recipe

And when you do, you’ll be so freakin’ proud of yourself!

But I am gunna warn you…the feeling won’t last that long because you (and whoever your lucky dinner date is) will devour these flatbreads in no time.

Whole Wheat Flatbreads with Fig and Arugula Recipe

This recipe makes about four 8-inch flatbreads. I only used two of them for this dish and decided to freeze the other two balls of dough to use at a later time.  Alternatively you could make them all and serve the extras with hummus or a yummy dip of choice. Up to you!

Whole Wheat Flatbreads with Fig and Arugula Recipe

These flatbreads are to die for. I devoured one to myself easily. Good luck sharing…

 

Whole Wheat Flatbreads with Fig and Arugula
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
Flatbread Ingredients
  • ¾ cup warm water, about 95 degrees F
  • 1 package (about 2½ teaspoons) active dry yeast
  • ½ teaspoon granulated sugar
  • 1¾ cup whole wheat flour
  • 1 teaspoon dried rosemary or thyme
  • 1 teaspoon salt
  • ½ teaspoon coarse ground black pepper
  • 1 teaspoon extra-virgin olive oil
Topping Ingredients
  • 1 pint (about 10-12) fresh figs, split in half
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 4oz. Halloumi**, sliced thin
  • 1oz. Arugula (about 2 handfuls)
  • Salt and Pepper to taste
Instructions
Flatbreads
  1. In a small bowl, whisk together the warm water, yeast and sugar. Set aside for 5 minutes. The mixture should begin to foam.
  2. In a separate medium bowl, whisk together flour, thyme or rosemary, salt and pepper. Make a well in the center of the dry ingredients and add the yeast and water mixture. Using a fork, bring together the mixture until the dough becomes shaggy and there are no dry flour bits. Place the dough onto a lightly floured work surface and knead a few times to bring together.
  3. Coat the medium bowl with a teaspoon of olive oil and place dough ball in bowl. Cover the bowl with a kitchen towel and allow to rise in a warm place for 1 hour (I left mine on my kitchen table near a window). The dough will double in size.
  4. When the dough has risen, place it on a lightly floured work surface and knead it again for another minute. Divide the dough into four equal pieces.
  5. Heat a non stick pan over medium heat (a cast iron pan works very well here)
  6. While the pan is heating, roll the balls of dough out to about 8-inch circles on the floured work surface. Cook the flatbreads one at a time in the ungreased pan, first for about 1-2 minutes on the first side and then another minute on the second. The flatbreads will puff up while cooking in the pan - this is normal and to be expected. They will settle down once on the pan. Remove to a wire rack to cool.
Putting everything together
  1. Preheat oven to 450 degrees F. Toss the fig halves in the olive oil and sprinkle with a bit of salt and pepper. Spread them out onto a baking sheet and bake in the oven for 15 minutes. Remove the pan from the oven and let them cool for about 10 minutes.
  2. Turn your oven to the BROIL setting.
  3. Using a large spoon, scoop the insides of the figs (now softened) into a small bowl. Mash the figs so there are no large chunks.
  4. Place the flatbreads on a baking sheet or back onto your cast iron pan. Place the halloumi slices on the flatbreads. Spread the fig mixture on top. Place the baking sheet in the oven and broil for 4-5 minutes (make sure to watch them carefully as to not let them burn). Remove from oven. Sprinkle with arugula and salt and pepper to taste. Serve immediately.
Notes
**Halloumi is a unique cheese, known for its non-melting properties (that is why you will often see it cooked on the grill). If you cannot find Halloumi at your supermarket, you can substitute mozzarella.
 

Vegetarian Meals

Black Bean and Sweet Potato Enchiladas

Tomorrow is moving day.

My bags are not even packed. I am trying to squeeze every last item from my room into one of four massive suitcases. I probably won’t be packed until it’s ten minutes past the time I am supposed to leave for the airport.  That’s how these things usually work, don’t they?

Today I said my goodbyes “See you soon“‘s. I had my favorite take-out one last time. I went on one last walk with my buddy, Diesel:

(He totally doesn’t understand that I am leaving. Nor does he understand the concept of posing for a picture…even when bribed with treats).

Next time you hear from me I will be in sunny Los Angeles in a new apartment. I’ll be trying my best to make time for the kitchen after my busy work days.

But for now, I bring you one last meal from my favorite kitchen (home, of course!).

Yummy yummy black bean and sweet potato enchiladas!

Black Bean and Sweet Potato Enchiladas Recipe

I know everything about this dish screams healthy, but trust me, it DOESN’T disappoint. The flavors mixed together are delicious, and even the leftovers taste great, too.

Black Bean and Sweet Potato Enchiladas Recipe

This is a meal that is good to cook with another person (if you can) because you end up using a bunch of different dishes and kitchen appliances. That said, it still is simple enough and WORTH IT.

Black Bean and Sweet Potato Enchiladas Recipe

I served this with grilled corn. Perfect dish for summer.

Bon appetit, my friends! See you in California!

 

Black Bean and Sweet Potato Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 28 oz. can whole peeled tomatoes
  • 2 teaspoons chili powder
  • 1 large onion, chopped and divided
  • 3 Tablespoons vegetable oil, divided
  • Salt and pepper
  • 2 gloves garlic, chopped
  • 15.5oz can black beans, rinsed
  • 1 medium sweet potato, peeled and coarsely grated
  • 2 teaspoons dried oregano
  • 1 cup cheddar cheese (more if you like)
  • 5 8in whole wheat tortillas
  • 2 scallions, thinly sliced
Instructions
  1. Heat your oven to 450 degrees. In a blender, puree the tomatoes, chili powder, half the onion, 1T of the oil, ½t of salt, ¼t of pepper until smooth.
  2. Heat 1T of the remaining oil in a large skillet over medium heat. Add the rest of the onion and the garlic. Cook for 2-3 minutes, until soft. Add the black beans, sweet potato, oregano, and ¼t each of salt and pepper. Cook, stirring often, until the sweet potatoes are tender (about 6 minutes).
  3. Transfer the mixture to a large bowl to let cool. Stir in half the cheddar.
  4. Spread 1 cup of the tomato mixture at the bottom of a 9x13 baking dish. Roll the bean mixture in the tortillas (I did about ⅔ cup in each) and place the rolls seam-side down in the baking dish.
  5. Top with some of the remaining sauce (to taste). Sprinkle with the rest of the cheese. Bake on the top rack of the oven until the cheese begins to brown (12-15 minutes).
  6. Sprinkle with the scallions and serve.

Salads Vegetarian Meals

Farro Salad with Apples, Almonds and Smoked Mozzarella

I’m back.

Sorry, I know it’s been awhile. Stuff got busy you see. A lot of things have happened since I’ve been gone.

I got a job (woo!), I graduated from college (MAJOR milestone there), packed up everything in my college apartment, moved back home, unpacked everything, and now I am starting to pack up all my stuff AGAIN to move across the country. Yeah, big things.

Over the course of all that, my time in the kitchen decreased more than I would have liked, so it is great to be home. Now I have all the time in the world to experiment with the massive pile of recipes I have been meaning to get to.

This is one of them:

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

As much as I consider myself a carnivore, I have been loving certain vegetarian dishes recently. This is my favorite so far. I could have eaten the entire bowl of this salad if I wasn’t forced to share.

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

If you have never used farro, you have to try it. It is similar to brown rice, but the grains are larger and it is slightly nuttier. Oh, and it cooks in half the time. Yeah, thought you’d like that.

It also packs in a lot of protein and fiber. Healthy stuff, people.

You can use any apples of your choice. I used a granny smith and a pink lady as a mixture.

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

All of the flavors come together so nicely in this dish.  It can be eaten as a main meal or as a yummy side dish.

This would be PERFECT to bring to a summer BBQ. Trust me, you don’t want to be the fifteenth person bringing chips and dip, do you?

Farro Salad with Apples, Almonds and Smoked Mozzarella Recipe

You’ll love this farro salad, I swear.

 

Farro Salad with Apples, Almonds and Smoked Mozzarella
 
Serves: 4-6
Ingredients
  • 1 cup farro
  • 1 teaspoon salt
  • ½ cup toasted almonds, chopped*
  • 2 apples (any will do)
  • Juice of 1 lemon
  • ¾ cup craisins (or raisins if you prefer)
  • ¼ cup fresh parsley leaves, chopped
  • 6 oz smoked mozzarella, cut into ½ inch cubes (regular mozzarella will be fine if you can’t find smoked)
  • 1 teaspoon dill weed
  • ¼ cup extra-virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • salt and pepper
Instructions
  1. Combine the farro, salt and six cups of water in a saucepan. Bring to a boil and then reduce heat to a simmer. Cook uncovered for 25 minutes, until tender. Drain the farro in a colander and let dry on a paper-towel lined plate or tray
  2. Cut the apples into ½ inch cubes. Toss them in a bowl with the lemon juice and enough water to cover the apples.
  3. Whisk together the olive oil and balsamic in a small bowl.
  4. Combine the cooked farro, almonds, craisins, parsley, mozzarella and dill weed. Drain the apples and add them as well. Drizzle the olive oil and balsamic over the mixture. Toss well. Season with salt and pepper to taste.
Notes
* You can easily toast almonds by putting them in a medium skillet over medium heat for 2-3 minutes, making sure to shake the skillet often. The almonds are done when they are slightly browned and smell toasted.

Recipe adapted from Serious Eats