Tag Archives: easy vegetarian recipes

Crispy breaded cauliflower

Cauliflower is a hard vegetable to like, because let’s face it – it smells kind of funky. But, it’s very low in calories while being a great source of B-group vitamins, vitamin K, and one serving of it provides almost the full daily recommended dose of vitamin C. Cauliflower is a super food and if seasoned and cooked properly, it can be quite tasty and a nice addition into a boring vegetable repertoire. So learn to like it.

We have my mom to thank for this recipe.

(Yield: 6-8 servings)

Ingredients:

1 head of cauliflower

2 eggs

1/3 tsp salt + 1/3 tsp pepper

3/4 tsp garlic powder

About 1 c seasoned bread crumbs

Olive oil for frying

Grated Parmesan cheese and chopped parsley for garnish

Procedure: Trim cauliflower and slice into about ½”-thick pieces (there will be some odd-shaped pieces as well but they can come too!) Beat eggs with salt, pepper and garlic in a shallow dish and add cauliflower. Toss until coated evenly. Heat a large skillet over medium heat and add just enough oil to cover the bottom. Dredge cauliflower in bread crumbs and place into skillet. It should sizzle gently – if it is not, the oil is not hot enough yet. Cook 3-4 min per side, until golden brown, flipping once. Using tongs, transfer cooked cauliflower to platter covered with paper towels to drain. Sprinkle with cheese while hot, garnish with parsley just before serving. Cauliflower will need to be cooked in several batches.

How do you like to cook cauliflower?

Chick pea stew

Chick peas, aka garbanzo beans, are one of my favorite ingredients to cook with. They are healthy (high in protein and fiber), tasty and, most importantly, versatile - they’re like the chicken of the legume world. I tend to use the canned variety because it’s a lot more convenient and time efficient than boiling the dried kind, but if you have the time and desire to cook your own, more power to you.

This recipe is vegetarian and vegan friendly.

(Yield: 4-6 servings)

Ingredients:

2 tbsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

2 vine tomatoes, chopped

½ tsp sugar

½ tsp cumin

2 15 oz cans chick peas, drained and rinsed

1 c packed baby spinach leaves

Salt + pepper

Procedure: Heat a high-sided skillet over medium heat and add olive oil. Add onion with a pinch of salt and cook until translucent, 3-4 min. Add garlic and cook for 60 secs. Add tomatoes, a pinch of salt and pepper, sugar and cumin. Stir, turn heat down to low, cover and cook for 10 min, stirring occasionally. Then add chick peas and spinach. Stir continuously to warm chick peas throughout and wilt the spinach. After spinach has wilted, about 2 min, turn heat off, taste and re-season if necessary. Serve hot over creamy grits or polenta, or with hunks of fresh bread.

If you are interested in more chick pea recipes, check out my falafel post as well as this chick pea and eggplant sauté.