EZ Cooking Episode 4 Vegetarian Dish

EZ Cooking Episode 4

Vegetarian Holiday Bowl

Ingredients:

Lentil Gravy
Ingredients:
1 cup onion, diced
1 clove garlic
1 tablespoon oil
1 cup dried lentils
3 cups vegetable stock
1/4 cup fresh cilantro, chopped
 

Method:

Sweat onions and garlic in oil. Add lentils and broth and allow to gently simmer until lentils are cooked through, adding additional broth or water as needed. Adjust seasoning with salt and pepper and finish with fresh cilantro. 
 

Garlicky Mushrooms

 

Ingredients:

2 tablespoons vegetable oil
1 pound button mushrooms, sliced
1 shallot, sliced
2 cloves of garlic, crushed
1 sprig thyme
 

Method: 

In a saute pan heat oil, add mushrooms and shallots and cook over medium high heat until caramelized (3-5 minutes). Add garlic and thyme and cook for 1 more minute or until garlic becomes fragrant. Season with salt and pepper to taste. 
 
 

Green Beans & Almonds

Ingredients:

2 cups green beans
2 tablespoons sliced almonds
1 tablespoon olive oil
salt and pepper to taste
 

Method: 

Saute green beans and almonds together in olive oil over medium heat and season with salt and pepper to taste.
 

Maple Roasted Butternut Squash

Ingredients:

2 cups butternut squash cubed (1" cubes)
2 tablespoon maple syrup
2 teaspoon olive oil
salt & pepper
 

Method: 

Toss together ingredients in a bowl until butternut squash is evenly coated and season with salt and pepper. Transfer to a lined baking tray. Roast in 400'F oven for 15-20 minutes or until fully cooked and golden brown. 
 

Cumin Roasted Cauliflower

Ingedients:

1 head of cauliflower cut into florets
2 tablespoons oil
1 teaspoon cumin 
salt and pepper to taste. 


Method:

In a bowl toss together cauliflower, cumin and oil. Season with salt and pepper. Transfer to a lined baking tray. Roast in 400'F oven for 15 minutes or until fully cooked and golden brown. 
 

To Assemble Bowl

Ingredients:

lentil gravy 
cooked quinoa (cooked to package instructions)
green beans & almonds
roasted butternut squash
roasted cauliflower 
garlicky mushrooms
 

Method:

To plate, start with a base of quinoa and top with each vegetable topping. Garnish with fresh herbs of your choice. 

 

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