Veggie Delight on Garlic Bread Recipe

Looks elegant and very, very tasty.

Ingredients:

• 1/8 cup olive oil
• 1 clove garlic, chopped
• 1 medium eggplant, cubed
• 1 zucchini, cubed
• 1 medium tomato - peeled, seeded and chopped
• 1 teaspoon salt
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh basil (optional)
• 1 French baguette
• 4 teaspoons garlic powder
• 6 teaspoons butter, softened

Directions:

• Place olive oil and garlic in a large skillet. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.
• Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
• Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano, and basil. Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.
• Preheat oven to 325 degrees F (165 degrees C).
• Slice the bread into 12 (1-inch thick) slices. Distribute garlic powder and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.
• Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.

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Spinach Enchiladas Recipe

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Ingredients:

• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 1 cup ricotta cheese
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 1 cup ricotta cheese

Directions:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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Jesse Lipman's Curried Kabocha & Lentil Stew

We have been very fortunate to collaborate with the gang at AlohaCare Hawaii and their efforts and involvement with the community.  They have been promoting healthy and affordable eating which is very important with diabetes and obesity on the rise in Hawaii. They introduced us to Jesse Lipman who has been doing some amazing things with local ingredients and teaching the keiki how to use them in the kitchen. This dish that he cooked on the show has to be one of my favorite healthy recipes. If you haven't had the opportunity to try lentils or aren't sure if you would like it, try this recipe... I think you will be impressed!

 Ingredients:

• 1 kabocha squash, trimmed, seeded & cut into bite sized pieces
• 2 cups lentils, washed & drained
• 1 large bunch kale
• 5 cups vegetable broth
• 1 head garlic, chopped
• 1 Onion, chopped
• 2-3 fingers of olena, chopped
• Salt & pepper to taste
• 1 teaspoon curry powder
• 4 tablespoons butter*
• 1 tablespoon olive oil
• 2-3 curry or sage leaves

*exclude butter for vegan

Cooking Process:

Heat a deep pan or medium stew pot over medium heat and add  1 olive oil and curry powder.  Sautee onion, then add olena, and garlic. Lightly salt and pepper to taste.  When onions and garlic start to brown, add lentils and stir until everything is mixed well, cook 2-3 minutes.  Add a little olive oil if pan gets dry.  Add 4 cups vegetable broth, cover pan, adjust heat to simmer.  While lentils cook start another sautee pan with butter and the curry or sage leaves and gently simmer. Butter can turn brown but should not burn.  As lentils begin to soften (about 10 minutes) add kabocha. Also, add the leftover vegetable broth if stew gets too thick.  Kabocha and lentils should soften together after 10-15 minutes of cooking. At this point taste for seasoning, add additional salt, pepper, curry powder if needed.  Add the kale and stir gently. Cook 2-3 minutes. Strain the herb butter into the stew pot and gently stir or drizzle a little of the butter on each serving bowl instead.

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Quinoa and Black Beans Recipe

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Prep: 15m | Cook: 35m | Ready In: 50m

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Cooking process:

• Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

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Vegetarian Korma Recipes

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Directions:

Prep: 25m | Cook: 30m | Ready In: 55m

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

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Raw Coconut Bars Recipe

Looking for a quick treat that is easy to make and delicious?  Try these raw coconut bars which are vegan and vegetarian friendly!  Add some chopped macadamia nuts for added flavor and crunch!

Ingredients:

• 4 tablespoons coconut butter, room temperature
• 2 tablespoons coconut oil, room temperature
• 1 1/2 tablespoons agave
• 1/4 teaspoon pure vanilla extract
• pinch of salt
• 1 3/4 cups sweetened coconut flakes

Add 1/2 cup finely chopped macadamia nuts for added crunch (optional)

Cooking Process:

• Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form.
• Place in refrigerator for 60 minutes or until it sets.

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