Healthy Vegetarian Recipes

Healthy  Vegetarian Recipes

Linguine Peperonata with Toasted Rosemary Breadcrumbs

Serves 4

30 minutes or fewer
To make this peperonata kid-friendly, we held the onions.

    2 Tbs. plus ½ cup finely grated Parmesan cheese, divided
    ½ cup panko breadcrumbs
    3 Tbs. olive oil, divided
    2 ½ tsp. finely chopped fresh rosemary, divided
    3 bell peppers (red, yellow, orange)
    3 cloves garlic, minced (1 Tbs.)
    ⅛ tsp. red pepper flakes
    6 oz. fresh linguine pasta, strands halved
    2 Tbs. white wine vinegar

1. Preheat oven to 350°F. Combine 2 Tbs. Parmesan, breadcrumbs, 1 Tbs. oil, and 11/4 tsp. rosemary on small baking sheet; season with salt and pepper, if desired. Toast 7 minutes, or until topping is golden. Stir to blend; set aside.

2. Slice tops and bottoms from bell peppers to make 3-inch-thick rings. Remove core and seeds from pepper rings, then slice rings vertically into 1/4-inch-wide strips.

3. Heat remaining 2 Tbs. oil in skillet over medium heat. Add garlic, red pepper flakes, and remaining 11/4 tsp. rosemary. Stir 30 seconds. Add bell pepper strips, and sauté 5 minutes, or until just tender.

4. Meanwhile, cook linguine according to package directions for al dente. Drain, reserving 1 cup cooking liquid.

5. Toss linguine, 1/2 cup reserved cooking liquid or more if necessary, vinegar, and remaining 1/2 cup Parmesan with bell peppers in skillet. Season with salt and pepper, if desired. Divide pasta among 4 plates, and sprinkle each with
2 Tbs. crumb topping.

Spinach Salad with Sun-Dried Tomato Vinaigrette

Serves 6

30 minutes or fewer
Who can resist a salad topped with toasty, crunchy croutons? In this simple spinach salad, homemade croutons are brushed with sun-dried tomato oil to complement the flavors in the vinaigrette.
Croutons

    ½ baguette, cut into 1-inch cubes (3 cups)
    2 Tbs. oil from jarred sun-dried tomatoes
    2 Tbs. olive oil

Salad

    ½ clove garlic, minced (½ tsp.)
    1 Tbs. chopped sun-dried tomatoes
    1 Tbs. red wine vinegar
    1 Tbs. balsamic vinegar
    4 Tbs. olive oil
    ½ tsp. agave nectar or honey
    5 oz. baby spinach (4 cups)

1. To make Croutons: Preheat oven to 350˚F. Coat rimmed baking sheet with cooking spray. Toss together bread cubes, oil from tomatoes, and olive oil until bread is well coated; place on prepared baking sheet in single layer. Bake 15 to 18 minutes, or until croutons are crisp and golden-brown.

2. To make Salad: Blend garlic, sun-dried tomatoes, vinegars, oil, and agave nectar in food processor until mostly smooth. Season with salt and pepper, if desired.

3. Toss spinach with vinaigrette in bowl. Top with Croutons

Banana Pudding

Serves 8

Coconut milk beverage adds a hint of sweet flavor to this classic dessert.

    ⅓ cup raw cane sugar
    4 Tbs. cornstarch
    ⅛ tsp. salt
    3 cups coconut milk beverage, such as Silk, divided
    1 ½ tsp. vanilla extract
    3 very ripe bananas, sliced
    48 vanilla wafer cookies
    Nondairy whipped topping for garnish, optional

1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. Stir in vanilla, then banana slices.

2. Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).