Still Time to Enjoy Meatless Winter Veggie Recipes

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winter vegetable recipes

Warm up your plate—and your wallet, with these healthy meatless meals using winter veggies!

Whether you’re trying to be more frugal, healthier, or just eat more seasonally, winter root vegetables are a tasty way to fill up your meal plan. Give these delicious recipes using cabbage, cauliflower, sweet potatoes, beets, fennel and more try!

Listen to this great GD Foodie-Philes podcast with Diana Rice, Registered Dietitian for Meatless Monday, then read on for the recipes… 

Give Farro a shot with this heart-healthy salad packed with delicious whole grains. For a different flavor, substitute packaged broccoli slaw for the cabbage. This recipe comes to us from our friends at Oldways and appears in the new resource, The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan.

Farro Cabbage Salad
Serves 4
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Ingredients
  1. 2 1/2 cups shredded cabbage (red or white)
  2. 2 cups cooked farro (cooked according to package directions)
  3. 3 scallions, sliced
  4. 1/2 cup chopped fresh parsley
  5. 3 tablespoons orange juice
  6. 1 1/2 tablespoons extra-virgin olive oil
  7. 1 clove garlic, minced
  8. 1/4 teaspoon red chili pepper flakes
  9. 1/2 teaspoon cumin
  10. 1/2 teaspoon chili powder
  11. 1/4 teaspoon turmeric
Instructions
  1. In a large bowl, toss together the cabbage, farro, scallions, and parsley.
  2. In a small bowl, whisk together the orange juice, olive oil, garlic, red pepper flakes, cumin, chili powder, and turmeric.
  3. Pour the dressing on the salad, toss, and serve.
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Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC.

Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos
Serves 4
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Ingredients
  1. 1 can of black beans, rinsed
  2. 1 medium sweet potato, peeled and diced
  3. 1 cup of diced bella mushrooms
  4. 1 cup shredded cabbage
  5. 1 avocado, sliced
  6. 1/2 red bell pepper, chopped
  7. 1 bunch fresh cilantro, cleaned and trimmed
  8. 8 white corn tortillas
  9. 2 tbsp. of olive oil, separated
  10. 2 large cloves of garlic, minced
  11. 1 tbsp. of tomato paste
  12. 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable)
  13. 2 tsp. of salt, separated
  14. 1/2 tsp ground cayenne
  15. 1 tsp ground chipotle powder
  16. 1/2 tbsp. dried oregano
  17. 1/2 tsp. garlic powder
  18. Freshly ground black pepper
Instructions
  1. Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender.
  2. While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise you’ll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat.
  3. Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate.
  4. Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is.
The Green Divas http://thegreendivas.com/
Tofu and cauliflower are the perfect blank canvas to carry the Indian flavors of mustard seeds, ginger, curry powder and cayenne pepper. Chickpeas bring their protein and hearty mouth feel to this one pot wonder. This recipe comes to us from Joy Bauer of JoyBauer.com.

Cauliflower Tofu Chickpea Curry
Serves 4
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Ingredients
  1. 1 (14 ounce) package extra-firm tofu
  2. 1 tablespoon grapeseed, canola or peanut oil
  3. 1 ½ teaspoons mustard seed
  4. 1 teaspoon cumin seeds
  5. 1 onion, diced
  6. 4 cloves garlic, minced
  7. 1 tablespoon ginger root, minced
  8. 4 teaspoons curry powder
  9. 1/8 teaspoon cayenne pepper
  10. 1 head cauliflower, cut into florets
  11. 1 (15 ounce) can diced tomatoes
  12. 1/4 cup vegetable broth
  13. 1 (15 ounce) can chickpeas
  14. 1 teaspoon salt
  15. juice from 1 lemon
  16. 1/4 cup chopped cilantro
Instructions
  1. Prepare a cutting board with a layer of paper towels. Place the tofu on top of the paper towels and top with another layer of paper towels. Place a heavy book or skillet on top of the tofu to squeeze out the excess water. Cut into cubes.
  2. Place the oil in a large pot or deep skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 1 minute, or until they begin to pop.
  3. Reduce heat to medium. Add the onion to the pot and cook 6-8 minutes, or until soft and translucent. Season the onion with the garlic, ginger, curry powder and cayenne pepper and cook for 1 minute more, stirring constantly.
  4. Add the cauliflower florets, cubed tofu, canned tomatoes with their juices and broth. Stir well and bring to a boil. When the mixture boils, turn heat down to medium-low, cover the pot and simmer for about 15 minutes, or until the cauliflower is nearly tender. Add the chickpeas to the pot. Season with salt and simmer, covered, for about 10 minutes.
  5. Stir in the lemon juice. Garnish with cilantro and enjoy!
The Green Divas http://thegreendivas.com/
If you’ve ever arrived home from the market with an abundant haul of winter veggies but no particular inspiration about what to do with them, this is the recipe for you. Prepared simply with olive oil, salt and pepper, it’s adaptable to whatever winter produce you may have on hand and provides a excellent reason to move veggies to the center of your plate, even in winter! This recipe comes to us from registered dietitian Maria of Bean A Foodie.

Roasted Winter Vegetable Bowl
Serves 4
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Ingredients
  1. 5 large carrots, sliced into 2″ pieces
  2. 1 large onion, sliced into 1/2″ pieces
  3. 7-10 medium golden beets, scrubbed clear and quartered
  4. 1 lb brussels sprouts, halved
  5. 1 fennel bulb, sliced into 1/2″ pieces
  6. 3 tbsp extra virgin olive oil
  7. 1 tsp salt and freshly ground pepper
  8. 2 cups cooked grains, such as brown rice, quinoa or millet
  9. 1 15.5 oz can white beans, rinsed and drained
Instructions
  1. Preheat oven to 425F.
  2. Place all the cut vegetables onto a large sheet tray. Toss with olive oil, salt and pepper until everything is evenly coated with the oil and seasoning.
  3. Roast in the oven for about 30 minutes or until vegetables are golden and tender.
  4. While vegetables roast, mix together the cooked grain and white beans. Taste and season with salt and pepper if needed.
  5. Serve about 3/4 cup of the grain mixture into a bowl and top with a generous 1 cup of the roasted vegetables. Serve immediately.
The Green Divas http://thegreendivas.com/

Bonus:

Listen to the latest Green Divas Foodie-Philes podcast for more yummy ideas…

Listen to the latest Green Divas Radio Show—and other green and healthy living podcasts—daily on GDGDRadio.com (or get the GDGD Radio app)!

~ Asst. Ed. Green Diva Christine | Image via shutterstock

GD Ticker, Green Diva Foodie-Philes, Green Diva Meatless Monday, Green Divas Foodie-Philes, Grow It, Healthy Living, Natural Health, Recipes

About the author / 

Meatless Monday

Meatless Monday is global movement with a simple message: once a week, cut the meat. Launched in 2003, Meatless Monday is a non-profit initiative of The Monday Campaigns, working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health. Our goal is to reduce meat consumption by 15 percent for our personal health and the health of the planet. Follow Meatless Monday on Pinterest.

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