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Main Dishes
Vegetarian Chili
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 12.8m
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Vegetarian Chili
Recipe adapted from:
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.
https://cookieandkate.com/vegetarian-chili-recipe/
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https://cookieandkate.com/vegetarian-chili-recipe/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Cook Times
Active Prep15
Hands-On Cook11
Hands-Off Cook30
Passive0
Total Time56 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 tablespoon extra-virgin olive oil
- 2 red onion medium chopped
- 2 red bell pepper large chopped
- 4 carrot medium chopped
- 4 stalk celery chopped
- 1 teaspoon Kosher salt divided
- 8 clove garlic pressed or minced
- 4 tablespoon chili powder
- 4 teaspoon ground cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 56 ounce canned diced tomatoes with their juices
- 60 ounce canned black beans rinsed and drained
- 30 ounce canned pinto beans rinsed and drained
- 4 cup vegetable broth
- 2 bay leaf
- 4 tablespoon fresh cilantro
- 2 teaspoon red wine vinegar
Optional garnishes:
- fresh cilantro
- avocado sliced
- tortilla chips check label for GF
- sour cream skip for dairy free and vegan
- grated cheddar cheese skip for dairy free and vegan
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Moroccan Vegetable Tagine
Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)
Added meal time : 1h 11.5m
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Moroccan Vegetable Tagine
Recipe adapted from:
Jen Stone
Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)
$0.00 Cooking Fee
Serving Size: 18 oz / ~2 cups
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
- Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
- Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
- Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
- Add tomatoes, apricots, and broth, Cook 10 minutes
- Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
- Stir in chickpeas and cook another 5 minutes on low heat
- Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook30
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1/2 cup extra virgin olive oil
- 4 each onion medium, peeled and chopped
- 16 clove garlic peeled and chopped
- 4 each carrot large, peeled and chopped
- 4 each russet potato large, peeled and cubed
- 2 each sweet potato large, peeled and cubed
- 2 tablespoon salt
- 2 tablespoon harissa or chili paste
- 2 teaspoon ground coriander ground
- 2 teaspoon ground cinnamon ground
- 1 teaspoon ground turmeric ground
- 1/2 teaspoon Kosher salt
- 28 ounce canned whole peeled tomatoes canned and peeled. quartered
- 1 cup dried apricot dried and chopped
- 4 cup vegetable broth
- 4 cup canned chickpeas cooked
- 2 each lemon juiced
- 1 bunch Italian parsley
Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Serve with your favorite bread, cous cous or rice. Enjoy!
Nutrition
Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Pressure Cooker Mac and Cheese
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 27.3m
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Pressure Cooker Mac and Cheese
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 1 cup
This is the smooth and creamy homemade mac and cheese your kids have been waiting for!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
- Stir the pasta to release some of the moisture from the macaroni (do not drain).
- Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
- Stir in the cream and adjust salt if necessary. Best served immediately.
- Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem. Alternately you can cook on the stovetop. Also, just like when cooking rice, water ratios change as amounts change. Â
Cook Times
Active Prep3
Hands-On Cook3
Hands-Off Cook15
Recipe Serving Size10
Ingredients
Ingredients
Add to pressure cooker:
- 20 ounce elbow pasta
- 4 ½ cup water
- 4 tablespoon butter
- dash hot pepper sauce such as Tabasco
- ¼ teaspoon ground white pepper
- 1 tablespoon Kosher salt
Stir in AFTER cooking:
- 1 cup milk
- 3 cup shredded cheddar cheese mild
- 1/3 cup heavy whipping cream
Cooking Tools Required
Electric Pressure CookerReheating/Serving Instructions
Heat in microwave on medium power, stirring halfway through cooking time, until heated through.
Nutrition
Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Side Dishes
Add Extra Veggies
Rated 5 out of 5 based on 10 customer ratings
Added meal time : 0h 13m
Do you have allergies or special requests?
Add Extra Veggies
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 10 customer ratings
$0.00 Cooking Fee
Serving Size: 1 cup
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.
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Adjust the ingredients measurement scale here by changing this number. 3
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time10 minutes minutes
Recipe Serving Size3
Ingredients
Ingredients
- 3 cup customer selected vegetables to be added to dish that is already in cart
Cooking Tools Required
Cutting board, Saute pan, Sharp Knives*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Lower Fat Creamy Pasta and Broccoli
Rated 4 out of 5 based on 8 customer ratings
Added meal time : 0h 39m
Do you have allergies or special requests?
Lower Fat Creamy Pasta and Broccoli
Recipe adapted from:
Rated 4 out of 5 based on 8 customer ratings
$0.00 Cooking Fee
Serving Size: About 12 oz
This creamy pasta and broccoli recipe is a kid-friendly vegetarian dish that is lower fat than other creamy pasta dishes! It does not contain any cream, is low in fat, and perfect as a family dinner. Serves 10 as a side dish, and 6-8 as a main vegetarian dish.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
- Make broccoli rice by pulsing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
- In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
- To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
- Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
- Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.
Notes
- Use the florets as well as the stem of the broccoli.
- Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
- You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
- Cooking the broccoli for 5 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
- Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti. Reserve the water from cooking the pasta to add into the sauce if needed.
- Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
- Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
- Not suitable for freezing.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 16 ounce fusilli pasta cook per instructions, reserve 1 cups pasta water
- 32 ounce broccoli
- 5 clove garlic finely chopped
- 3 tablespoon butter
- 2.5 tablespoon all-purpose flour
- 3.75 cup 2% milk for 10 servings 900 ml
- 0.75 cup parmesan cheese grated, for 10 servings 100 g
- 0.75 cup ricotta cheese for 10 servings 70 g
- 5 tablespoon extra virgin olive oil
- Kosher salt to taste
- freshly ground black pepper to taste
Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp KnivesReheating/Serving Instructions
Not suitable for freezing. Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta. Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
Nutrition
Calories: 406kcal | Carbohydrates: 47g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 211mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 902IU | Vitamin C: 82mg | Calcium: 290mg | Iron: 2mg
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Salads
Cilantro Lime Southwest Salad
Rated 0 out of 5
Added meal time : 1h 18m
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Cilantro Lime Southwest Salad
Recipe adapted from:
Rated 0 out of 5
Serving Size: 8 ounces
This Southwestern inspired salad contains sweet potatoes, black beans, corn, tomatoes, and avocado. It's tossed with a spicy cilantro-lime vinaigrette.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 375ºF/190ºC. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
- While the sweet potatoes are roasting, prepare the vinaigrette. In a food processor or blender, combine cilantro, lime juice, garlic, jalapeño, apple cider vinegar and then blend. Then, add the mustard, olive oil and salt and blend until well combined. Set aside.
- When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
- Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat. TIP: wait until you’re ready to eat before you add the dressing.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook30
Passive15
Total Time1 hour hour
Recipe Serving Size10
Ingredients
Ingredients
- 2 each large sweet potato diced
- 4 teaspoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound red leaf lettuce 1 cup per serving
- 30 ounce canned black beans drained and rinsed
- 15 ounce canned sweet corn drained and rinsed
- 2 each red bell pepper chopped
- 2 each avocado diced
- 5 ½ ounce cherry tomato halved
- 2/3 cup pumpkin seeds
- 1 each red onion chopped
For the vinaigrette:
- 1 bunch fresh cilantro
- 4 each lime juiced
- 2 clove garlic minced
- 1 each jalapeno pepper seeded
- 4 tablespoon apple cider vinegar
- 1 ½ teaspoon spicy mustard
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, SpatulaNutrition
Calories: 347kcal | Carbohydrates: 34g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 612mg | Potassium: 873mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10779IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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