Galileacom.com | Vegetarian
251
archive,category,category-vegetarian,category-251,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,columns-4,qode-theme-ver-7.5,wpb-js-composer js-comp-ver-4.5.3,vc_responsive
 

Vegetarian

07 Mar
ARUGULA-FENNEL SALAD WITH PEAR VINAIGRETTE

  Serves 4 INGREDIENTS: 1 cup pear nectar 4 tbsp seasoned rice vinegar 2 tbsp first pressed olive oil ½ tsp groung black pepper 1 fennel bulb 3 cups arugula leaves 2 cups romaine lettuce leaves 2 small ripe pears, cored and thinly sliced 2 tangerines, segmented ½ small onion, thinly sliced and separate into rings ½ cup...

06 Dec
DON QUIXOTE’S FRIDAY LENTILS

Serves 4 (as a main dish) INGREDIENTS: 1 lb dried small brown lentils (about 2-1/2 cups) 2 tbsp lemon zest, slivered 3 bay leaves 1 tsp sea salt 1/2 tsp saffron threads, crushed 4 tbsp olive oil 2 cups diced carrot 1 cup chopped onion 1/2 cup diced celery 3 tbsp roasted garlic purée 1/2 tsp cumin...

29 Nov
MUSHROOM AND POTATO STEW

Serves 6 INGREDIENTS: 1/2 cup olive oil 3/4 cup chopped onion 3 tbsp roasted garlic purée 3 bay leaves 2 lbs sliced mushrooms (can be a mixture) 1-1/2 tsp sweet paprika 1/2 tsp saffron threads, crushed 1/2 cup chopped red bell pepper 3/4 cup peeled and chopped tomato 3 lbs baking potatoes, peeled and cut into...

15 Nov
TURKISH RED LENTIL SOUP

Serves 6 INGREDIENTS: 2 tbsp ground cumin 1/4 cup olive oil 2 red onions, peeled and finely diced 4 tbsp roasted garlic purée 2 medium carrots, peeled and diced 4 tbsp tomato paste 3 cups red lentils, washed 1 quart water sea salt To Serve 4 tbsp coconut yogurt small bunch of fresh mint leaves, torn 3 tsp sumac 1/4...

01 Nov
SAUTÉ OF FRESH PEAS AND CARROTS

Serves 4 INGREDIENTS: 3 tbsp olive oil 3/4 cup diced carrot 3/4 cup diced turkey bacon 1 tbsp roasted garlic purée 1/2 cup finely diced red bell pepper 3 cups fresh or frozen peas 2 tbsp chopped fresh parsley 1/2 tsp dried thyme 1 tsp sea salt Freshly ground black pepper 3 tbsp chopped scallion 1 hard-cooked egg,...

18 Oct
BRUSSELS SPROUTS WITH HAZELNUTS, LENTILS, AND MUSTARD DRESSING

Serves 4 INGREDIENTS : 1-1/2 lbs Brussels sprouts, bases trimmed, and cut in half 1/4 cup olive oil 1/2 tsp sea salt 3/4 cup hazelnuts, roughly chopped 3 tbsp finely chopped dried apple 1 cup of fresh flat-leaf parsley, roughly chopped Dressed lentils 1/2 cup small French green lentils 1/4 cup extra virgin olive oil 3...

20 Sep
BROCCOLI STEAKS WITH CHIMICHURRI AND BRAZIL NUTS

Serves 4 INGREDIENTS: 2 heads of broccoli, stems trimmed 1-1/4 inches below the florets and remaining head of broccoli cleaved vertically into “4 steaks” approximately 3/4 inch thick 3 tbsp olive oil 2 tsp crushed red pepper flakes 1/2 cup Brazil nuts, roughly chopped sea salt CHIMICHURRI handful of picked fresh flat-leaf parsley...

19 Aug
TOMATOES STUFFED WITH POTATO-CAPER SALAD

Serves 4 INGREDIENTS: 1 lb medium baking potato (1lb) 1 large carrot, peeled sea salt 2 tbsp red wine vinegar 5 medium tomatoes 1/2 cup finely diced red bell pepper 2 tbsp chopped scallion 2 tbsp fresh chopped parsley 2 tbsp drained capers 1/2 cup mayonnaise Pinch of hot smoked pimenton Lettuce leaves for serving PREPARATION: -Cook the potato and...

28 Jun
PURPLE CABBAGE, CUCUMBER, CELERY AND APPLE PRESSED SALAD

Serves 6 INGREDIENTS: 3/4 cup carrots, grated 3/4 cup purple cabbage, finely sliced 3/4 cup sour green apple, finely sliced 3/4 cup celery, finely sliced 2 tsp sea salt Lemon juice, to taste PREPARATION: - In a large bowl, mix all ingredients except lemon juice. Massage gently by hand. - Transfer to a crock and...

21 Jun
FAVA BEANS WITH ESCAROLE AND MINT

Serves 6 INGREDIENTS: 3 tbsp olive oil 3 cups shelled fava beans (about 3-1/2 lbs) 1 cup chopped red onion 2 fresh mint sprig 4-1/2 cups shredded escarole (about 9 leaves) 1 tsp sea salt 2 tbsp wine vinegar Chopped fresh mint for garnish PREPARATION: -Heat the oil in heavy skillet over low heat. Add the...