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  • Creamy asparagus soup

    Creamy asparagus soup

  • Portobello mushroom burger with bell peppers and guacamole

    Portobello mushroom burger with bell peppers and guacamole

  • Eggplant marinara pizza with goat cheese

    Eggplant marinara pizza with goat cheese

  • Black bean and sweet potato wraps with lime cilantro sauce

    Black bean and sweet potato wraps with lime cilantro sauce

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Stephanie Nguyen
PUBLISHED: | UPDATED:

Maybe you’re not ready for a full vegetarian lifestyle but want to start eating more meat-free meals. Try one of these recipes with fresh vegetables starring in a leading role.

Creamy asparagus soup

Yield: 4 servings

Ingredients
2 pounds asparagus
4 tablespoons olive oil
Pinch of salt and pepper
½ large white onion, diced
1 tablespoon lemon juice
2 cups chicken stock (or vegetable stock)
1 cup heavy cream
4 ounces sour cream
4-ounce bag of croutons, optional

Directions
1. Preheat oven to 425 degrees.
2. On a sheet pan lined with foil, lay out asparagus stalks and drizzle with olive oil. Season with salt and pepper, then bake in the oven for 10-12 minutes until stalks are tender. Remove from the oven, then cut and set aside 8 asparagus heads for garnish.
3. Add the cooked asparagus, onion, lemon juice and chicken stock directly into a high-powered blender. Start on the lowest speed, then increase incrementally until you reach the top speed. Blend for 5 minutes or until smooth.
4. Add heavy cream and pulse until just incorporated. Divide evenly into four soup bowls. Finish with a dollop of sour cream, two of the asparagus heads that were set aside earlier, and a handful of croutons per serving.
Source: nutmegnanny.com

Portobello mushroom burger with bell peppers and guacamole

Yield: 4 servings

Ingredients
2 large avocados, pitted
½ teaspoon garlic salt
½ lime, juiced
½ large red onion, diced
4 portobello mushroom caps
6 mini sweet bell peppers, sliced
4 honey wheat hamburger buns
Olive oil
Salt and pepper

Directions
1. Mash together avocados, garlic salt and lime until the guacamole is the consistency you like (smooth or chunky). Mix in diced onions. Set aside.
2. Remove stems from the middles of the mushroom caps. Place caps onto skillet or grill pan drizzled with olive oil; brush the tops of the caps with olive oil and season with salt and pepper. Add bell pepper slices to the same pan. Cook on medium-high heat until tender, flipping all ingredients once to ensure even cooking. Remove from heat.
3. Toast hamburger buns on skillet or grill pan for 30 seconds-1 minute until bottoms are golden brown. Assemble ingredients together to serve, or leave guacamole and bell peppers aside for guests to add themselves.

Eggplant marinara pizza with goat cheese
Yield: 4 servings

Ingredients
1 large eggplant
20-ounce jar of tomato basil marinara sauce
1 pack of 4 small prebaked pizza doughs, or 1 large prebaked pizza dough
4 ounces fresh goat cheese
10 fresh basil leaves, chopped
Salt and pepper

Directions
1. Slice ¼-inch rounds of eggplant and cut the rounds in half. Season with salt and pepper. Place eggplant into a skillet drizzled with olive oil on medium heat. Cook each side for 5 minutes or until tender. Set aside.
2. Preheat oven to 400 degrees, or the temperature specified on the pizza dough package. Spoon marinara sauce onto pizza dough, evenly spreading the sauce but leaving an inch of room around the edge of the crust. Lay eggplant slices on top of the sauce, and place in the oven for 5 minutes or until the edges of the crust turn a golden brown. Remove from the oven.
3. Top with crumbled goat cheese and basil. Serve immediately.
Source: Epicurious.com

Black bean and sweet potato wraps with lime cilantro sauce

Yield: 6-8 individual wraps

Ingredients
1 tablespoon olive oil
15-ounce can black beans
1 cup corn
1 medium sweet potato, cooked and diced into small pieces
½ large white onion
1 package of medium-size corn tortillas
1 cup of Mexican blend cheese
2 cups fresh cilantro
1 cup sour cream
2 serrano peppers, chopped
½ lime, juiced
Pinch of salt and pepper

Directions
1. Mix black beans, corn, sweet potato and onion in a skillet drizzled with olive oil over medium-high heat. Stir constantly. Cook until onions turn clear.
2. While filling is cooking, prepare the lime cilantro sauce. Add cilantro, sour cream, serrano peppers, lime juice, salt and pepper to a food processor and pulse until smooth. Set aside.
3. Prepare a large skillet or grill pan on medium-high heat with a thin coat of olive oil or butter. Fill each tortilla with about one inch of toppings. Sprinkle cheese on top, then fold in both sides of the tortilla tightly. Lay the seam of the wrap down onto the pan, and press down lightly with a flat spatula to secure. Cook for 1 minute, or until the tortilla achieves a medium brown coloring. Flip the wrap once and cook the other side in the same manner.
4. Plate the wraps with a drizzle of lime cilantro sauce, or serve with the sauce in a ramekin on the side for dipping.
Source: domesticsuperhero.com

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