Here are the recipes for two of the most popular (and, frankly, the best) veggie dishes I've forced on my meat 'n' potatoes hubs:
Slow-cooker Vegetarian Lentils:
|Slow-cooker Vegetarian Lentils - before cooking|
- 64oz vegetable broth
- 2 C green lentils
- 4 carrots, chopped
- 4 celery stocks, chopped
- 1 onion, chopped
- 1 15oz can diced tomatoes
- 1.5 C fresh green beans, cut in half
- 1 sweet potato, peeled and chopped
- 1 large red potato, chopped (optional to remove peel - I don't)
- 3 bay leaves
- 4 cloves of garlic, minced or pressed through a garlic press
- 1 T rosemary
- 1 T oregano
- Salt and pepper to taste (you'll need a good bit of it)
In qualifying for the "easiest recipe ever" all you have to do is throw everything into your slow cooker, and cook on med-low (for 9 hrs) or low (for 11 hrs). Boom. A pot of deliciousness. *Note* That cook time isn't negotiable! I tried to cook it on a higher heat for 6-7 hours, and all the veggies were still crunchy. So leave yourself lots of time!
|Slow-cooker Vegetarian Lentils - cooked|
Portabella-Spinach-Caramelized Onion Linguine with Chevre-Thyme Sauce:
|Portabella-Spinach-Carmelized Onion Linguine with Chevre-Thyme Sauce. Had I known everyone wanted the recipe, I'd have taken pics while I cooked!|
- 1 package whole wheat linguine
- 3 T chevre (goat cheese)
- 1 package portabella mushrooms
- 2 C fresh spinach
- 1 medium yellow onion
- 3 T butter
- 3 T flour
- 3 T olive oil
- 1 C milk (NOT skim. Please don't cook with skim. Please don't drink skim.)
- 1/2 to 2/3 C dry white wine
- 1 T thyme
salt and pepper to taste
Slice the onion into small rings. Melt butter in saucepan and add the onions. On a very low heat, caramelize the onions until a translucent golden color. This will take about 45 mins, so go super low with the heat! Otherwise you'll burn them. After they're done, add oil, mushrooms and spinach and saute until tender. Salt and pepper to taste.
Boil the linguine according to the directions on the package, cooking the pasta to an al dente consistency.
Once veggies are done, add the flour to create a roux. After the four has cooked for a minute or so and you have a paste, slowly add the milk, stirring constantly. Add the wine and thyme, and return to a slow simmer. Once simmering, sir in the chevre. Salt and pepper to taste.
Add the cooked linguine to the sauce and toss the pasta until coated. I topped mine with some cracked black pepper. Enjoy! Hopefully with a dry but light red wine.