Dinner Recipes

Vegetarian Dinner Recipes, Vegan Dinner, Vegan Dinner Recipes

Risotto With Butternut Squash and Sage

Risotto With Butternut Squash and Sage

Risotto With Butternut Squash and Sage

Risotto With Butternut Squash and Sage Ingredients

  • 1 medium butternut squash (1 1/2 pounds)
  • 1 tablespoon olive oil
  • 18 sage leaves, 12 whole, 6 shredded
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 7 cups vegetable broth
  • 3 tablespoons unsalted butter, or vegan margarine, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine or cider
  • 1/2 cup freshly grated Parmesan cheese (optional)

Risotto With Butternut Squash and Sage Cooking Directions

  1. Preheat the oven to 350 degrees.
  2. Cut squash into chunks and scrape out seeds and strings. Peel with a paring knife or vegetable peeler and cut into 1/2-inch cubes.
  3. Toss squash cubes with 1 tablespoon olive oil and place in a baking pan with 12 whole sage leaves and season with salt and pepper.
  4. Roast for 15 to 20 minutes, turning occasionally with a spatula, until the squash is tender and starting to brown around the edges.
  5. Remove from oven and let cool, discarding any sage leaves that are burned.
  6. In a saucepan, bring the broth to a simmer. Keep it barely simmering on medium-low heat while you make the risotto.
  7. In a heavy 4-quart casserole or pot, heat 2 tablespoons butter/margarine and the oil over medium heat.
  8. Add the onion and the shredded sage and cook, stirring, for 2 minutes, until the onion begins to soften.
  9. Add the rice and cook, stirring with a wooden spoon, about 2 minutes to coat rice with oil.
  10. When grains become slightly translucent, add the wine/cider and cook, stirring, until the liquid is absorbed.
  11. Add 1 cup hot broth, stirring frequently until the liquid is almost absorbed, then continue adding broth, a little over 1/2 cup at a time, stirring until is almost completely absorbed.
  12. Adjust the heat so the risotto is always at a gentle simmer.
  13. After 15 minutes, stir in the roasted squash and continue adding the broth and stirring for another 3 to 5 minutes, until the rice is still firm to the bite but creamy.
  14. Stir in the final 1/4 cup remaining broth and turn off the heat.
  15. Add the remaining 1 tablespoon butter or margarine and the Parmesan (optional) and stir to combine.
  16. Serve as soon as possible, with additional Parmesan at the table.

This recipe takes about 60 minutes to cook and can serve 4 people.

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Couscous Beidaoui

Couscous Beidaoui

Couscous Beidaoui

Couscous Beidaoui Ingredients

  • 2 T olive oil
  • 4 medium onions
  • 6 to 8 c. water
  • 1 can (16 oz) whole tomatoes
  • Large bunch of parsley, tied together at the the stems
  • Smaller bunch coriander, tied together at the stems
  • 8 saffron threads, crushed
  • 2 T fresh grated ginger
  • 4 small carrots, cut into sticks
  • 4 turnips, quartered
  • 4 zucchini, unpeeled and quartered
  • 1 can (15 oz) chickpeas
  • salt and pepper to taste
  • 1 lb instant coucous

Couscous Beidaoui Cooking Directions

  1. Fry the onions in oil until softened.
  2. Add the water, tomatoes, parsley and coriander.
  3. Bring to a boil and cook for 5 minutes.
  4. Reduce heat to simmer and add saffron, turmeric, ginger carrots, turnip and zucchini.
  5. Cook covered until everything is tender.
  6. Discard the parsley and coriander.
  7. Add the chickpeas.
  8. Prepare couscous according to package directions.
  9. Serve the vegetable stew over top of the couscous.

This is an adapted recipe for vegans. It takes close to 2 hours to cook and can serve 6 to 8 people. This vegan recipe is excellent for a slow cooker.

Vegan Palak Paneer

Palak Paneer

Palak Paneer

Palak Paneer is traditionally a spinach (palak) curry with soft farmers cheese (paneer). In this veganised version,
soft tofu is substituted for the cheese.

Vegan Palak Paneer Ingredients

  • 1/4 c.(60 ml) oil
  • 1 c. (1/2 lb) soft tofu, drained and cut into cubes
  • 1-2 onions, finely sliced
  • 1-2 cloves garlic, crushed
  • 1/2 inch fresh ginger, grated
  • 300-400g (1 bag) fresh spinach, chopped
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 tsp ground coriander
  • 1 cinnamon stick

Vegan Palak Paneer Cooking Directions

  1. Heat oil in a wok or large frying pan over medium high heat.
  2. Add the drained tofu and fry until lightly golden. Remove and set aside.
  3. Add the onion, garlic, and ginger in the remaining oil and fry for 2-3 minutes, or until golden.
  4. Add the spinach, turmeric, chili, and coriander and stir-fry for 2-3 minutes.
  5. Lower heat to medium, add cinnamon, cover and cook a further 5 minutes, or until the spinach is well wilted.
  6. Add the tofu and, stirring constantly, continue to cook for another 15 minutes or until dry.
  7. Serve as a meal over rice, or as a side dish.

To reduce fat, skip deep-frying the tofu and use only a tablespoon or two of oil to stir-fry the spinach. Or deep fry the tofu and then drain the oil before frying the spinach. This recipe takes about 20 minutes to prepare and can easily serve 6 to 8 people.

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Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant Ingredients

  • 1 medium eggplant, washed.
  • Large pot of boiling water.
  • 1 1/2 tablespoon salt
  • 1/4 cup salad oil or olive oil
  • 1 onion chopped
  • 1 medium green pepper cut in
  • 1/4-inch cubes
  • 1 tomato skinned and chopped
  • 1/2 teaspoon dried basil or I teaspoon fresh chopped
  • 1/2 teaspoon dried oregano or
  • 1 teaspoon fresh chopped
  • 1/8 teaspoon pepper
  • 1/2 Cup bread or corn flakes crumbs
  • 2 tablespoons oil

Baked Eggplant Cooking Directions

  1. Wash eggplant and cover with boiling water.
  2. Add 1 T of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will float on the top of the water.
  3. Drain and rinse in cold water.
  4. Peel the eggplant and cut in 1/4-inch cubes.
  5. Preheat oven to 350F.
  6. Heat the oil in a skillet and lightly saute the onion.
  7. Stir in the eggplant, green pepper, tomato, basil, oregano, remaining salt and pepper.
  8. Place eggplant mixture in a greased medium casserole.
  9. Mix crumbs and oil.
  10. Cover the eggplant mixture with oiled crumbs.
  11. Bake in a 350 degree oven about 30 minutes, or until well-browned.

This recipe is completely vegan and takes about 60 minutes to prepare and can serve 4 to 6 people.

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Sweet Potato, Apple, Leek and Bean Casserole

Sweet Potato, Apple, Leek and Bean Casserole

Sweet Potato, Apple, Leek and Bean Casserole

Sweet Potato, Apple, Leek and Bean Casserole Ingredients

  • 1 large (1/4 lb) sweet potato
  • 3 medium apples
  • 1 large leek
  • 2 – 3 c. white beans
  • 4 T olive oil
  • 1/4 tsp Salt
  • 1/8 tsp ground pepper
  • 1/4 cups apple juice
  • 2 T unseasoned bread crumbs
  • 1 T brown sugar
  • 1 tsp cinnamon

Sweet Potato, Apple, Leek and Bean Casserole Cook Directions

  1. Heat oven to 350 degrees.
  2. Peel and thinly slice sweet potato.
  3. Peel, core, and cut apples into 1/4-inch-thick slices.
  4. Trim off top of leek 1 inch above white; discard top and root end.
  5. Cut leek lengthwise in half and clean well under running cold water.
  6. Thinly slice leek crosswise.
  7. Grease 1 1/2-quart casserole with 1 table spoon butter.
  8. Place half of apples in bottom of casserole; top with half of leek slices, half of the beans, and half of sweet potato.
  9. Season with salt and pepper.
  10. Repeat to make another layer.
  11. Dot top of casserole with 2 tablespoons olive oil.
  12. Pour apple juice over all.
  13. Cover tightly with lid or aluminum foil and bake 45 minutes.
  14. Meanwhile, to make topping, combine bread crumbs, brown sugar, cinnamon and remaining oil.
  15. Uncover casserole and sprinkle with topping.
  16. Bake uncovered 10 to 15 minutes longer or until potato slices are tender.
  17. Serve immediately.

Takes about 60 minutes to cook and can easily serve 4 people.

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Vegetable Stroganoff

Vegetable Stroganoff

Vegetable Stroganoff

Vegetable Stroganoff Ingredients

  • 12 oz seitan (or 4 veggie burgers)
  • 1/2 medium onion, diced
  • 1 T canola oil
  • 1 lb mushrooms, sliced
  • 2 T butter or margarine
  • 1/2 c white wine
  • 2T unbleached flour
  • 1  1/2 c. vegetable broth
  • 1 T tomato paste
  • 1 tsp English or Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c. sour cream or plain yogourt, either dairy or soy (optional)
  • 1 lb fresh fettuccini noodles (dried ok)

Vegetable Stroganoff Cooking Directions

  1. Boil a large pot of water for the noodles.
  2. Cut the seitan or veggie burgers into ¼ inch strips.
  3. Heat oil over medium heat and sauté the onions until soft.
  4. Add the mushrooms and butter or margarine and sauté for 5 minutes until mushrooms are golden.
  5. Add wine and cook several minutes, until the liquid is reduced by half. (As the sauce is cooking, put the noodles into the pot of water to cook.)
  6. Stir in the flour and gradually add the vegetable broth.
  7. Stir in the tomato paste, mustard, salt pepper and seitan strips.
  8. Cook about 2 – 5 minutes or until heated through.
  9. Mix in sour cream or yogourt (optional).
  10. Heat through but do not boil.
  11. Serve over the noodles.

Easy to cook and takes only about 30 minutes and easily serves 4 people. Fettucine, linguini and regular spaghetti work great in this too.

Spicy Tofu and Soba Noodles

Spicy Tofu and Soba Noodles

Spicy Tofu and Soba Noodles

Spicy Tofu and Soba Noodles Ingredients

  • 1 T tamari or light soy sauce
  • 1 tsp five-spice powder
  • 1 – 2T ginger, minced or grated
  • 1 lb firm tofu, cut into 1/2-inch cubes
  • 1-2 large  garlic cloves, minced
  • 1/2 c.  fresh orange juice
  • 1 T rice or wine vinegar
  • 2  tsp honey mustard (optional)
  • Cayenne or hot sauce to taste
  • 12 oz soba noodles
  • 4 oz spinach or a head of broccoli, chopped (optional)
  • 1 T  olive oil
  • 1 tsp  roasted sesame oil — (optional)
  • 6 green onions, thinly sliced

Spicy Tofu and Soba Noodles Cooking Directions

    1. In a small bowl, whisk together soy sauce, five-spice powder, and ginger.
    2. Pour the sauce over tofu and let marinade until you’re ready to use it (up to 3 days).
    3. Bring a pot of water to the boil and start to cook the pasta.
    4. Meanwhile, in a medium saucepan, combine garlic, orange juice, vinegar, mustard, and cayenne.
    5. Add marinated tofu, and simmer 2 to 3 minutes.
    6. Add the spinach or broccoli to the boiling pasta,
    7. Boil for 1 minute.
    8. Drain the pasta and veggies.
    9. Toss with the olive oil and sesame oil.
    10. Spoon the tofu mixture on top and garnish with the green onion slices.

      It takes about roughly 30 minutes to cook this delicious Spicy Tofu and Soba Noodles and you can easily serve 4 people. Fettucine, linguini and regular spaghetti work great in this recipe too.

      Pad Thai Fried Noodles

      Pad Thai Fried Noodles

      Pad Thai Fried Noodles

      Cooking authentic Pad Thai is relatively easy. This is one recipe that I love to cook when I’m feeling a little blue, cheers me up right away. Tastes delicious with a glass of red wine.

      Pad Thai Fried Noodles Ingredients

      • 1 – 2 T oil
      • 4 – 5 cloves garlic, crushed
      • 1/2 – 1 lb tofu, julienned
      • 1/2 lb (250 g) dried thin noodles (woo-sen or rice)
      • 3 – 8 T water
      • 1 – 3 T tamarind juice or vinegar
      • 2 T pickled chinese radish (optional)
      • (2 eggs, optional)
      • 1 tsp molasses (optional)
      • 2 T soy sauce (or 1 T veggie oyster sauce & 1 T light soy sauce)
      • 1 tsp palm sugar
      • 1/4 c. chopped chives
      • 1/2 c. bean sprouts
      • 1/2 c. peanuts crushed
      • (Chopped chives or coriander for garnish)

      Pad Thai Fried Noodles Cooking Directions

        1. Heat 1 T oil in a hot wok, add the garlic and stirfry for 30 seconds.
        2. Add the tofu and continue to stir fry for a couple of minutes.  Push tofu to sides of wok.
        3. Add pickled turnip, stir for 15 seconds.
        4. Add the noodles, water and vinegar.  Stir until noodles are softened a little bit.
          (If using egg:  move noodles to side of the pan, add some oil to centre of wok, break eggs into the centre of the wok, scramble the eggs.)
        5. Add the rest of the ingredients and stor fry until everything is well mixed.
        6. Adjust seasonings to taste with more sugar, vinegar, lime, or dried chilies.
        7. Serve garnished with fresh chives or coriander.

          This recipe easily serves 4 – 6 people and you can cook it in about 15 – 30 minutes max. There you go, delicious Pad Thai Fried Rice ready to serve.

          Low-Fat Refried Black Beans

          Low Fat Refried Black Beans

          Low Fat Refried Black Beans

          This week’s recipe of the week features Low-Fat Refried Black beans. This dish is simple to prepare and is actually very low in fat, but don’t tell your family- they won’t notice the difference. It can be an important part of a heart health program.
          You can serve these beans with tacos, a green salad or by adding shredded lettuce, diced tomatoes, shredded cheese and a dollop of fat-free sour cream it is a meal in itself.

          Refried Black Beans Ingredients

          • 1 can of black beans ( 15 ounce)- fluid drained and saved
          • 2 garlic cloves – minced
          • 2 tablespoons of canola or olive oil
          • Salt and pepper to taste
          • 1/2 cup of buttermilk
          • Cumin to taste
          • Chili pepper to taste

          Directions

          1. Drain the fluid from the beans and put aside – you will be using this later.
          2. Heat a non-stick skillet and add oil and garlic.  When the garlic start to sizzle add beans a half cup at a time.  After each half cup addition mash the beans using a wooden spoon, then add half a cup of bean fluid.   Repeat until all the beans are in the skillet along with the bean fluid.
          3. Add buttermilk stirring to incorporate the buttermilk and beans.  Season to taste with salt, pepper, cumin, and chili pepper.  Serve immediately.

          Spanish Style Beans And Rice

          Spanish Style Rice and Beans

          Spanish Style Rice and Beans

          Spanish Style Beans and Rice is a non meat entree full of flavor and very low in cholesterol. To make the dish even more heart friendly, without cutting out flavor, use olive or canola oil for the oil in this recipe.

          Beans, whether canned or fresh, are a tremendous way to get the protein you need and the nutrients your body requires to be healthy.  Beans are a tremendous food because they do not contain cholesterol and are full of phytoestrogens which are natural cancer fighters.

          Spanish Style Beans And Rice Ingredients

          • 2 tablespoons of canola or olive oil
          • 1 medium onion finely chopped
          • 1 medium green and red pepper – cored, seeded and diced
          • 1/2 teaspoon of salt
          • 2 cups of water
          • 2 cups of quick cooking rice
          • 1 can (16 ounces) of black beans, drained in a colander and rinsed
          • 2 medium navel oranges, peeled and sliced ( about 1/2 inch thick slices)

          Directions

          1. Heat the oil in a large pan over moderate heat for about 1 minute.
          2. Ad the onion and peppers and sauté, stirring frequently for about 2 minutes. Add the salt and water to the pan, bring to a boil, and stir in the rice.
          3. Remove from the heat, cover the pan, and let it stand for 5 minutes.
          4. Stir in the beans into the rice mixture, again cover, warm over low hear for 2 minutes.
          5. Transfer to a large platter top and surround with the orange slices.