Roasted Pumpkin Garlic Lasagna Sugar pumpkin is slow roasted with garlic, then seasoned with oregano and sage in this Autumnal lasagna. Roasted garlic, cardamom and nutmeg deepen flavor of the pumpkin ricotta, while dried cranberries and apricots are sprinkled throughout to lend their complimentary fruit flavors. This recipe comes to us from Donna of Apron Strings.
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Roasted Pumpkin Garlic Lasagna

Sugar pumpkin is slow roasted with garlic, then seasoned with oregano and sage in this Autumnal lasagna. Roasted garlic, cardamom and nutmeg deepen flavor of the pumpkin ricotta, while dried cranberries and apricots are sprinkled throughout to lend their complimentary fruit flavors. This recipe comes to us from Donna of Apron Strings.

twosexyveggies: Meatless Monday Recipe: Golden Beet & Blue Cheese Risotto It’s finally time for root veggies and beets are some of our favorites! Risotto is always a bit of a splurge but this recipe sounds too good to pass up. For you vegans out there, you can definitely substitute a vegan blue cheese here for the same flavor. As for the butter, a non-dairy butter alternative should be fine - we like Earth Balance. Golden Beet & Blue Cheese Risotto  3/4 lb. (375 g.) golden or pink beets Salt and freshly ground pepper 5 cups (40 fl. oz./1.25 l.) vegetable broth 3 Tbs. unsalted butter 1 small yellow onion, finely chopped 1 1/2 cups (10 1/2 oz./330 g.) Arborio or Carnaroli rice 1/2 cup (4 fl. oz./125 ml.) dry white wine 1/3 cup (1 oz./30 g.) grated Parmesan cheese 1/4 cup (1 1/2 oz./45 g.) crumbled blue cheese Preheat the oven to 400 degrees F (200 degrees C). Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until the beets are tender when pierced with a fork, 40 to 60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite-sized pieces. Season with salt. In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat. In a large, heavy pot, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and saute until the onion is soft, about 8 minutes. Add the rice and stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of the broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring and adding more broth until the rice is tender, about 25 minutes. Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tablespoon butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve. Serves 4. {Photo & Recipe Source: http://bit.ly/PQN9uK}
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twosexyveggies:

Meatless Monday Recipe: Golden Beet & Blue Cheese Risotto

It’s finally time for root veggies and beets are some of our favorites! Risotto is always a bit of a splurge but this recipe sounds too good to pass up. For you vegans out there, you can definitely substitute a vegan blue cheese here for the same flavor. As for the butter, a non-dairy butter alternative should be fine - we like Earth Balance.


Golden Beet & Blue Cheese Risotto

 3/4 lb. (375 g.) golden or pink beets

Salt and freshly ground pepper

5 cups (40 fl. oz./1.25 l.) vegetable broth

3 Tbs. unsalted butter

1 small yellow onion, finely chopped

1 1/2 cups (10 1/2 oz./330 g.) Arborio or Carnaroli rice

1/2 cup (4 fl. oz./125 ml.) dry white wine

1/3 cup (1 oz./30 g.) grated Parmesan cheese

1/4 cup (1 1/2 oz./45 g.) crumbled blue cheese

Preheat the oven to 400 degrees F (200 degrees C). Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until the beets are tender when pierced with a fork, 40 to 60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite-sized pieces. Season with salt.

In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat.

In a large, heavy pot, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and saute until the onion is soft, about 8 minutes. Add the rice and stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of the broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring and adding more broth until the rice is tender, about 25 minutes.

Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tablespoon butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve. Serves 4.

{Photo & Recipe Source: http://bit.ly/PQN9uK}

twosexyveggies: Meatless Monday: Grilled Portobello Quinoa Salad Love this idea of putting quinoa salad inside a portobello mushroom! Portobello’s are so juicy and flavorful and quinoa will provide you with lots of protein and fiber to keep you full. Ingredients: 2/3 cup quinoa 1/8 tsp salt 1/8 tsp hot-red-chili flakes 1/4 cup white vinegar 3 tbsp dark sesame oil 2 tsp liquid honey 2 minced garlic cloves 2 tsp finely grated fresh ginger 1/4 tsp salt English cucumber 4 portobello mushrooms (stemmed and with gills scraped out) 1 halved cored and seeded red pepper 8 cups baby spinach Full recipe: http://bit.ly/M7cSMz
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twosexyveggies:

Meatless Monday: Grilled Portobello Quinoa Salad

Love this idea of putting quinoa salad inside a portobello mushroom! Portobello’s are so juicy and flavorful and quinoa will provide you with lots of protein and fiber to keep you full.

Ingredients:

  • 2/3 cup quinoa
  • 1/8 tsp salt
  • 1/8 tsp hot-red-chili flakes
  • 1/4 cup white vinegar
  • 3 tbsp dark sesame oil
  • 2 tsp liquid honey
  • 2 minced garlic cloves
  • 2 tsp finely grated fresh ginger
  • 1/4 tsp salt
  • English cucumber
  • 4 portobello mushrooms (stemmed and with gills scraped out)
  • 1 halved cored and seeded red pepper
  • 8 cups baby spinach

Full recipe: http://bit.ly/M7cSMz

A meatless recipe from our sister campaign The Kids Cook Monday! Soy Broiled Carrot Tofu Medley Broiled carrots are so deliciously sweet, even when soaked in contrasting salty soy sauce. Kids will have fun creating a truly multipurpose marinade of vegetable oil, soy sauce and salt and then transforming it into a salad dressing by adding rice vinegar, sesame oil and scallions to finish the dish. This recipe comes to us from Simran and Stacey of A Little Yumminess.
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A meatless recipe from our sister campaign The Kids Cook Monday!

Soy Broiled Carrot Tofu Medley

Broiled carrots are so deliciously sweet, even when soaked in contrasting salty soy sauce. Kids will have fun creating a truly multipurpose marinade of vegetable oil, soy sauce and salt and then transforming it into a salad dressing by adding rice vinegar, sesame oil and scallions to finish the dish. This recipe comes to us from Simran and Stacey of A Little Yumminess.