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Jazzy Vegetarian: Recipes

Side Dishes

Yummy Yam & Pecan Casserole

Yummy Yam & Pecan Casserole

Makes 4 to 6 servigns

5 to 6 medium yams or sweet potatoes, peeled and sliced 1⁄4 to 1⁄2 inch thick

3 to 4 tablespoons maple syrup

1 tablespoon extra-virgin olive oil

1⁄2 teaspoon garlic powder

1⁄2 teaspoon pumpkin pie spice or cinnamon

1⁄8 teaspoon sea salt

Pinch cayenne

1⁄2 cup pecan halves or walnuts

1/3 cup dried cranberries, optional

Steam the yams until crisp-tender, about 10 minutes. Transfer to a large bowl. Add 1 tablespoon of the maple syrup and the oil, garlic powder, pumpkin pie spice, salt, and cayenne. Toss gently until the yams are evenly coated. Arrange the yams in overlapping layers in a 13 x 9-inch baking pan. Scatter the pecans and dried cranberries over the top, then drizzle with the remaining maple syrup. Cover and refrigerate for 2 to 4 hours if time permits.

Put the pan in a cold oven. Set the heat to 400 degrees F and bake for 40 to 50 minutes, until the yams are tender and browning around the edges.

Let cool for 10 to 15 minutes. Serve warm.

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Vegetables can provide the “main attraction” in a vegan meal or they can be served as sensational “sides.” Purchase veggies from your local farm market whenever possible. Buy organic or certified naturally grown produce, focusing on non-GMO veggies and fruits. Get creative with your culinary veggie creations!

Please SCROLL DOWN THIS PAGE to find the Jazzy Vegetarian Recipes you are looking for!

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Steamed Greens with Walnut "Cream" Sauce

CLICK HERE FOR RECIPE: Steamed Greens with Walnut "Cream" Sauce

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Stuffed Mushrooms and Soba Noodles with Shitake Mushrooms

CLICK HERE FOR RECIPE: Stuffed Mushrooms, Jazzy Style and Soba Noodles with Shitake Mushrooms

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Jazzy Snazzy Quinoa

CLICK HERE FOR RECIPE OF THE WEEK: JAZZY, SNAZZY QUINOA

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Whole Grain Penne with Broccoli Rabe - Click for recipe

Whole Grain Penne with Broccoli Rabe

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Easy Roast Asparagus

Easy Roast Asparagus 

Makes 4 servings

This is an easy way to serve asparagus for an elegant dinner party or any day of the week! Roasting the asparagus makes it taste sweet and brings out it's subtle flavors.

1 large bunch slender asparagus spears, trimmed

2 teaspoons extra-virgin olive oil

1/2 teaspoon course sea salt 

1/4 teaspoon garlic powder 

Freshly ground pepper 

 

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with UN-BLEACHED parchment paper.

       Put the asparagus in a large bowl. Drizzle with the  2 teaspoons of oil and sprinkle with the salt and garlic powder. Toss gently until the asparagus is evenly coated.

            Spread the asparagus in a single layer on the lined baking sheet. Bake for 8 to 12 minutes, depending on the thickness of the asparagus, until the asparagus is crisp-tender but not mushy.

            Arrange the asparagus on a serving platter or on individual plates. Serve hot, warm, or chilled.

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Lemony Green Beans And Mushrooms

CLICK HERE FOR RECIPE: Lemony Green Beans And Mushrooms

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Sweet Baby Spinach with Organic Raisins

This recipe cooks up quickly and makes this green staple a real taste sensation!

CLICK HERE FOR RECIPE: Sweet Spinach & Raisins

Grandma’s Garlic Bread

Grandma’s Garlic Bread

MAKES 10 TO 12 SERVINGS

This recipe is based on my grandmother’s version, which was always a favorite of mine. I’ve updated it to use fresh garlic and whole-grain bread, as it’s more nutritious and hearty. This tantalizing loaf, with its crispy crust and herbed, soft, and steamy inside, is bursting with flavor. In other words . . . perfection!

1 large loaf whole-grain italian bread

1⁄2 cup vegan margarine, at room temperature

6 to 8 cloves garlic, minced

1 tablespoon italian seasoning (see note)

Preheat the oven to 400 degrees F. Put the bread on a cutting board. Use a serrated bread knife to slice 1⁄2- to 1-inch-thick slices diagonally across the entire loaf, but don’t cut all the way through the bottom crust; leave the bottom of the loaf intact.

Put the margarine, garlic, and italian seasoning in a small bowl and mash with the back of a fork until thoroughly combined. Working carefully so as not to separate the slices, spread the margarine mixture on each side of each slice. Wrap tightly in foil, crimping the edges to form a tight seal (see note).

Bake for 20 to 25 minutes, until the crust is crispy and the interior is hot and steamy. Remove the foil and serve the bread in a bread basket or large bowl, wrapped in a large cloth napkin to keep it warm.

NOTES

●          If you have fresh herbs such as basil or oregano on hand, feel free to substitute about 3 tablespoons of minced fresh herbs for the italian seasoning, or add them along with the dried herbs.

●          Once the bread is wrapped in foil, it may be stored in a ziplock bag in the refrigerator for 3 to 4 hours before baking.

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Roasted Butternut Squash with Crunchy Garlic - Jazzy Vegetarian Radio

Roasted Butternut Squash with Crunchy Garlic

Makes 4 servings

This fabulous fall offering makes the perfect companion to any holiday meal. The slight crunch of the roasted garlic adds a surprise texture and robust taste to this flavorful, nutritious and easy to prepare side dish.

1 butternut squash, peeled, seeded, cubed

1 whole head of garlic

½ red onion, diced

1 tablespoon olive oil

Coarse sea salt (to taste)

Fresh ground pepper (to taste)

Preheat the oven to 400 degrees F. Line a large baking sheet with un-bleached parchment paper. Separate the garlic cloves, peel them and cut them each into two or three pieces.

Place all of the ingredients into a large bowl and toss together, until the olive oil evenly coats the squash, onion and garlic pieces. 

         Spread the mixture in an even layer on the prepared sheet. Bake for 35 to 45 minutes, or until the squash is soft and slightly golden around the edges and the garlic is slightly crisp.

         Serve warm or room temperature.

Listen to the whole show here  

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"Creamy" Mashed Potatoes, Cauliflower and Baby Spinach

"Creamy" Mashed Potatoes, Cauliflower and Baby Spinach tastes super rich, but has about ½ the calories of traditional mashed potatoes! This is a great way to incorporate organic spinach into your menu. The natural liquid released from the cauliflower after it is steamed makes it un-necessary to add any vegan milk to this dish. So yummy!

4 medium organic Red or Yukon gold potatoes (peeled and cubed)

½ large head organic cauliflower, cut into florets

1 teaspoon Italian herbs or your favorite herb blend

2 to 3 cups organic baby spinach (washed well, lightly packed)

1 to 2 tablespoons trans fat free, vegan margarine such as smart balance (or less, to taste)

Sea salt, to taste

Fresh ground pepper, to taste

Place the potatoes and cauliflower florets into a steamer basket and place into a steamer pot filled with 3 to 4 inches of water. Sprinkle the top of the veggies with the teaspoon of herbs. Steam the potatoes and cauliflower over medium heat for 15 to 25 minutes, or until they are soft but not mushy. Meanwhile, place the vegan margarine and the raw baby spinach into the bottom of a very large mixing bowl. When the potatoes and cauliflower chunks are done, immediately pour them over the spinach mixture and mash them together with a potato masher until smooth. The heat from the hot potatoes will wilt the spinach to perfection! Add salt and pepper to taste. Add more vegan margarine if the mixture seems at all dry.

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Summer Spinach with Garbanzo Beans

Summer is truly right around the bend and what could be better than a fresh dish inspired by your local farm market?

My recipe of the week is “Summer Spinach with Garbanzo Beans” a quick, healthy and fresh dish that is perfect to serve throughout the summer. If your farm market does not have Summer Spinach you may substitute with the more common, large leaf variety.

1 sweet onion, chopped

3 to 4 tablespoons veggie broth (or water)

1 teaspoon reduced sodium tamari

1 teaspoon organic brown sugar

1 large bunch summer spinach, washed, and chopped

1 can (15 ounces) garbanzo beans

1/8 teaspoon crushed red pepper, (to taste)

Sauté the onion in the veggie broth until it is transparent. Add the sugar and tamari and sauté for one minute more. Add the summer spinach, garbanzos and crushed red pepper, and cover. Simmer covered for 3 to 5 minutes, or until spinach is wilted and turns bright green and garbanzos are cooked through. Great to serve over quinoa, millet or brown rice with crusty bread on the side!

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Rockin' Roasted Veggies

Makes 4 to 8 servings 

Easy and satisfying fall or winter fare. Simply toss it together and this dish is in the oven in a flash. 

4 potatoes, scrubbed or peeled, and cut into pieces

6 carrots, sliced very thick

4 peppers (combination of green, red, yellow, or orange) sliced very thick

2 tablespoons extra-virgin olive oil (to taste)

1/4 teaspoon sea salt (to taste)

1 teaspoon Italian herbs (or your favorite combo)

Toss vegetables, herbs, and sea salt in a very large bowl with enough olive oil to sparingly coat. Line two large, sheet pans with foil. Spread a thin layer of olive oil on each sheet, so the veggies do not stick to the pan. Arrange the potatoes and carrots in a single layer on the sheet pans. Roast in a 425º oven for 15 minutes and then add the peppers. Roast for another 15-25 minutes (checking often) or until the vegetables are soft and the edges become slightly brown.  

Roasted Garlic and Butternut Squash

Makes 3 to 4 servings

This easy butternut squash recipe can be put together quickly. Slowly roasting the squash and garlic caramelizes them slightly, producing a sweet side dish that pairs well with many dishes. It can be made even easier if you purchase pre-cut, organic squash from your supermarket. Pre-cut squash is readily available these days and saves the peeling, seeding and cubing that is needed to prepare this nutritious and delicious squash variety.

1 medium Butternut squash, cubed

1 small head garlic

1 teaspoon olive oil

sea salt

fresh ground pepper

Preheat oven to 375 degrees F. Break up the head of garlic, peel each clove and rough chop. Toss together the squash, garlic and olive oil in a large bowl. Season with salt and pepper. Spread out in a single layer on a large cookie sheet lined with unbleached parchment paper.  Roast for 45-55 minutes, turning once or twice.

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Here's a link to the Environmental Working Group Shoppers Guide: "Pesticides in Produce" - TIP OF THE MONTH!

2011 Shoppers Guide to "Pesticides in Produce"

The top three worst contaminated fruits and veggies this year are, apples, celery and strawberries. Try to buy them organic! 

1. Apples: Eaten daily by many children, 98 percent of conventional apples tested for pesticides.

2. Celery: Highly contaminated, celery tested positive for 57 different pesticides.

3. Strawberries: Some strawberries had as many as 13 different pesticides.

View the full list here: http://www.ewg.org

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