Peanut Vegetable Harvest Casserole Stove Top Recipes

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PEANUT VEGETABLE HARVEST CASSEROLE (STOVE TOP)



Peanut Vegetable Harvest Casserole (Stove Top) image

I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.

Provided by pattikay in L.A.

Categories     Low Cholesterol

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons peanut oil (or vegetable or canola oil)
1 medium onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, peeled and cut into chunks
1 medium potato, peeled and cubed
1 medium sweet potato, peeled and cubed
1 (28 ounce) can Italian-style crushed tomatoes (or plain crushed tomatoes with your favorite herbs added)
1 (14 1/2 ounce) can kidney beans, undrained (or pinto beans)
10 ounces frozen chopped spinach
1 cup frozen corn
1 teaspoon salt
2 tablespoons peanut butter
1 teaspoon crushed red pepper flakes
1/3 cup roasted peanuts, chopped
3 cups cooked rice

Steps:

  • Saute onions, garlic and peppers in oil.
  • Stir in carrots, potato, sweet potato and tomatoes.
  • Simmer over low heat till just tender.
  • Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
  • Stir in salt, peanut butter and crushed red pepper.
  • Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).

Nutrition Facts : Calories 476.7, Fat 15.2, SaturatedFat 2.6, Sodium 957.7, Carbohydrate 74.7, Fiber 12.2, Sugar 7, Protein 16.9

COZY VEGETABLE BAKE



Cozy Vegetable Bake image

This harvest vegetable bake is savory and refined, almost meaty, but it's vegetarian and gluten-free! Perfect for Meatless Mondays or a cozy brunch.

Provided by a Couple Cooks

Categories     Main Course

Time 1h

Number Of Ingredients 18

12 to 14-ounce package extra firm organic tofu, drained and cut into 1/2-inch cubes
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
1/2 cup finely chopped shallot
4 cloves garlic (2 minced, 2 sliced)
1 tablespoon dry sherry (we used brandy in a pinch)
1/2 cup dry white wine
1 cup low-sodium vegetable broth
1 teaspoon soy sauce
Kosher salt
Freshly ground black pepper
1 cup sliced cremini or baby bella mushrooms
1 cup peeled and sliced carrots, cut into 1/4-inch-thick rounds
2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
2 1/2 cups 1-inch broccoli florets
2 cups packed stemmed and roughly chopped Swiss chard (we did 5 cups)
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese

Steps:

  • Set a rack in the middle of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
  • Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. Increase the oven temperature to 400ºF.
  • Meanwhile, begin preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of the oil, the shallot, and the minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in the vegetable broth, soy sauce, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Set aside.
  • While the sauce simmers, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When the oil is shimmering, add the sliced garlic, the mushrooms, and carrots, and saute for 2 minutes. Raise the heat to medium high, add the zucchini and broccoli, and saute for 6 minutes. Add the Swiss chard and stir all the vegetables continuously for 2 minutes more, until well combined and the Swiss chard has wilted.
  • Transfer the vegetables to a large casserole or baking dish. Add the tofu, pour the sauce over the casserole, and mix. Sprinkle the cheddar and Monterey Jack cheese on top. Bake uncovered until the cheese are browned and bubbling, 20 to 25 minutes. Serve hot.

SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP



Squash With Apple Cider and Herb Glaze - Stove Top image

A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs butternut squash or 2 lbs winter squash, weight approximate
1 1/2 cups apple juice or 1 1/2 cups apple cider
1 cup water
2 teaspoons apple cider vinegar
salt & freshly ground black pepper, to taste
3 tablespoons unsalted butter
1/4 cup fresh sage, coarsely chopped or 1/4 cup about 1 1/2 tbsp ground sage
1 tablespoon fresh rosemary, coarsely chopped or 1 teaspoon dried rosemary
1 teaspoon cinnamon, preferably freshly grated
1/4 teaspoon nutmeg, preferably freshly grated

Steps:

  • Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
  • Melt butter in a 12 inch skillet over medium to medium low heat.
  • Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
  • Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
  • Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
  • Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
  • Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
  • Serve.

Nutrition Facts : Calories 147, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 8.4, Carbohydrate 24.2, Fiber 3.1, Sugar 6.8, Protein 1.5

SUPER FAST AND FILLING VEGETARIAN ROSE PASTA



Super Fast and Filling Vegetarian Rose Pasta image

am i really the only one who does this? whenever i make it to feed hungry friends they think i've invented something amazing. seems perfectly logical to me....

Provided by spiritussancto

Categories     European

Time 12m

Yield 2 big bowls, 2 serving(s)

Number Of Ingredients 9

3 cups cooked pasta
3/4 cup alfredo sauce
3/4 cup tomato sauce
3/4 cup Yve's veggie ground round
parmesan cheese
feta cheese
olive
spare vegetables
cheddar cheese

Steps:

  • cook pasta, drain and put back in the pot.
  • add sauces, ground "beef" and whatever extras you like, season to taste. i like some dill and basil and a little fresh black pepper.
  • heat through and serve.

Nutrition Facts : Calories 286.6, Fat 1.7, SaturatedFat 0.2, Sodium 481.4, Carbohydrate 63.5, Fiber 11.5, Sugar 3.9, Protein 6.7

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