Tag Archives: High-Fiber

Moroccan Orange Salad with Arugula and Quinoa

Serves 2 Author Notes One of my favorite salads this time of year is Moroccan Orange Salad. They typically don’t have greens or grains in them, or at least not the ones I’ve seen, but I went a little rogue from the standard when I wanted to turn this into more of a vegetarian main

Caramelized Onion and Bread Soup with Brûléed Blue Cheese

Combine onions, oil, and butter in a stockpot over medium-high; toss together. (Tongs are a great tool to use for tossing this many onions.) Cook, stirring occasionally, until onions start to caramelize, about 20 minutes. Reduce heat to medium, and continue to cook, stirring and scraping any browned bits from bottom of pot with a

Preheat the oven to 350°. Spray a 9-inch springform cake pan generously with olive oil. In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat until the rice is barely tender and just cooked through, about 30 minutes. Drain well. On a large nonstick

Serves 5 Author Notes I have always been passionate about food, even as a child. This is not necessarily true about eating. Like any other 10-year-old boy, vegetables wasn’t at the top of my to-eat list. Eggplant was my least favorite vegetable. I couldn’t understand what an ‘I’ shaped vegetable had to offer me and

Serves 4 (With leftovers for a lunch for mom) Author Notes I came up with this as a vegetarian variation to the traditional Sweet and Sour Chicken that most of us are familiar with. I chose butter beans because they are large enough to not get lost in the meal and also because I love

Stuffed Tomatoes with Golden Crumb Topping

Try something different for dinner tonight with these stuffed vegetable recipes. We pack vegetables like portobello mushrooms, peppers and squash with whole grains, vegetables and healthy fats to create a satisfying meal. Recipes like Vegetarian Stuffed Cabbage and Pesto Spaghetti Squash Bake are filling, delicious and an easy way to meet your daily veggie count.

Eggplant-Lentil Stew with Homemade Pomegranate Molasses

Serves 6 Author Notes This very flavorful vegetarian stew comes from the coastal town of Antakya in Turkey. I adapted the recipe from Food and Wine magazine and adjusted it to my taste. I also made my own Pomegranate Molasses. This dish is best when made ahead and allowed to mellow for some time before

Salads make an excellent weekday lunch. With the right combination of grains, protein, and leafy greens, they fill you up without weighing you down and give you the energy you need to power through the afternoon. Packing the salad, however, is where it gets tricky. Dress the salad too early, and it becomes soggy by

Monica’s Sour Cream and Chive Mashed Potatoes

Photo by James Ransom Prep time 15 minutes Cook time 45 minutes Serves 8 Author Notes This recipe is from my late mother-in-law Monica. I’ve never had mashed potatoes that even come close to how delicious these are. With both cream cheese and sour cream, they’re the perfect balance of creamy and tangy, with the

This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread. By Jess Lacey Print Description This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread. 4 medium onions, thinly sliced 2–3 tablespoons of flour 250g green or

Tag Archives: High-Fiber

Moroccan Orange Salad with Arugula and Quinoa

Caramelized Onion and Bread Soup with Brûléed Blue Cheese

Middle Eastern Phyllo Rice Torte

Eggplant yellow curry

Sweet and Sour Butter Beans

Stuffed Tomatoes with Golden Crumb Topping

Eggplant-Lentil Stew with Homemade Pomegranate Molasses

Mason Jar Greek Tabbouleh Salad

Monica’s Sour Cream and Chive Mashed Potatoes

Mejadra: Rice, Onions and Lentils