A fresh and simple meal: roasted vegetable hummus tart.
Folks have it in their minds that preparing good food has to be hard. Good food doesn’t have to be complex. Simple is just as good and often even better. We tend to overthink food. Yes, there are some recipes that complex in terms of techniques, tools, and/or ingredients, but for the most part, simpler is better. Making a veggie hummus tart for dinner. Simple, fresh ingredients.
There is nothing easier than making this roasted veggie hummus tart. All the ingredients are stars in this recipe. Start with simple, fresh ingredients you may have on hand. Chopped up some red peppers, onions, mushrooms, zucchini, tomatoes and/or eggplant with some fresh chopped basil. Add olive oil with salt and pepper tossing. The end result is delicious roasted veg which will be the topping for the tart. Spread hummus – store bought or homemade – on the baked puff pastry then top with the roasted veg. Perfection. This dish can be served warm or cold.
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Roasted Vegetable Hummus Tart Recipe
Roasted Vegetable Hummus Tart
- 2 Tablespoon olive oil
- 1 Tablespoon chopped basil
- 2-4 cups mixed chopped vegetables such as peppers, red onion, tomatoes, and zucchini
- 1 sheet of puff pastry (room temperature)
- 1 container plain hummus
- Preheat oven to 430F.
- Place chopped basil and vegetables in a bowl.
- Drizzle the oil over the vegetables and basil adding a dash of kosher salt and a few generous turns of the pepper grinder then toss.
- Spread the mixture on the medium roasting tray lined with foil roasting for 20-25 minutes.
- Prepare the puff pastry sheet by scoring an inch border around the sheet and prick the middle with a fork a few times to stop it puffing up too much.
- Cover with dish towel and place in the fridge until the roasted veg is done.
- Bake for 15-20 minutes.
- Remove from the oven and top with the hummus, then top with the roast vegetables.
Okra Tomato Curry or Bhindi Masala
Okra. I have always been curious about this strange and odd vegetable. A totally foreign vegetable to me. It is very common in the southern part of the United States where it is breaded and deep-fried served with ranch dressing. It can be tasty. I have had it in Indian restaurants and honestly, I prefer the Indian preparation method over the breading and deep-frying.
I came across a package of okra at the Food Lion. I could not resist it and purchased it without really giving much thought as to how I was going to prepare it. All I thought it would be perfect to make for Meatless Monday.
The recipe is a straightforward curry. It does have a bit of bite in a good way. You can leave out the red pepper if you think it will be too spicy for you. Be careful of the salt and use it carefully or it will be too salty to truly enjoy. Cooking the okra until the edges are brown prevents the slime, which is very unpleasant when eating okra that is not prepared well. To counter the very strong flavors of Okra Tomato Curry, I would add a creamy dish such as Veggie Korma and some rice or naan bread.
Okra Tomato Curry Recipe
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 medium onion thinly sliced
- 1 green chili, finely chopped
- 2 tablespoons minced garlic
- 1 tablespoon squeezable ginger
- 2.5 cups chopped Okra
- ¼ tsp turmeric
- ¾ tsp coriander powder
- Pinch of red pepper
- 14.5 oz can diced tomatoes
- 2 tsp tomato paste
- ¼ cup water
- ½ tsp salt
- Handful chopped cilantro
- Pinch of garam masala
- Heat oil in a skillet over medium heat.
- Add mustard and cumin seeds cooking until they start to pop or change color.
- Add the onion, chili, garlic, ginger and cook until translucent.
- Add okra and a small pinch of salt.
- Cook for 10 minutes or until golden on some edges.
- Stir occasionally. Doing this will allow the edges of okra to dry out a bit will seal in the slime.
- Add spices, tomato, tomato paste, salt, and water.
- Cover and cook for 6-10 minutes.
- Taste and adjust salt and spice.
- Stir in cilantro.
- Sprinkle a pinch of garam masala then mix well.
Three salsas to make with everyone happy
I cannot leave well enough alone. My tomato salsa is just plain addictive. It is. Really. Just ask anyone who has had it. Some will drink the leftover juices it is so good.
Recently I had a dinner party where it was Taco Tuesday on a Saturday night. Served was pork carnitas, chicken, and shrimp as fillings for the tacos. I decided I needed to expand my salsa offerings since I have only ever done a simple tomato salsa. Settled on making tomatillo red-chile salsa and green-chile tomatillo salsa (salsa verde). There was some fretting on my part regarding these salsas. While I have eaten them, I never actually thought I would ever make them having never used tomatillos nor New Mexican chiles before. Essentially I was making what my friends in Albuquerque would call “Christmas” having both green and red sauces.
My fretting was not needed. Making these salsas is fairly straight forward. Once I got over the ingredients such as the tomatillos and New Mexican chiles, which all were found in my local Food Lion with ease, I made both in 15-20 minutes.
Salsa Three Ways Recipes
Addictive Salsa Recipe
- 4-6 plum tomatoes, diced small
- 1 bunch of cilantro, chopped small
- 1 Jalapeño pepper, chopped small
- 1/2 white onion, chopped small
- 2 tablespoons minced garlic
- 1 lime, juiced
- 1 teaspoon Kosher salt
- Combine all ingredients. Serve at room temperature.
Green-Chile Tomatillo Salsa (Salsa Verde)
- ½ pound tomatillos, husks removed
- 1 medium tomato
- 1 jalapeño
- 1 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Kosher salt to taste
- Simmer tomatillos, tomato, jalapeño, and 2 cups water in a medium sauce pot until tomatillos have turned olive green and are almost bursting, 8–10 minutes.
- Remove with a slotted spoon and place in a food processor or blender with cilantro, lime juice, oregano, and cumin. Process until smooth, then season with salt.
- Cool completely and serve chilled.
Tomatillo Red-Chile Salsa
- 3 New Mexican chiles, stems removed
- 1/2 pounds tomatillos, husks removed
- 1 garlic clove, minced
- 1 tablespoon Tabasco hot sauce
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- Kosher salt to taste
- Using scissors, snip the dried chiles into 1-inch rings over a medium pot (to catch the seeds).
- Add tomatillos and 2 cups water and simmer ‘until tender and softened about 8–10 minutes.
- Remove chiles and tomatillos with a slotted spoon and transfer to the bowl of a food processor or blender and add garlic, lime juice, Tabasco, and cumin.
- Puree until smooth, adding a little of the tomatillo cooking liquid as needed to get a smooth salsa, then season with salt.
Vegetarian Cauliflower Chickpea Curry is the perfect starter curry
This is one of my favorite vegetarian curries. Vegetarian Cauliflower Chickpea Curry is a quick and simple with two handfuls of ingredients. Perfect for a busy weekday meal. And it is a perfect starter curry for folks who have never made an Indian meal before. Or a great Meatless Monday dinner.
All the ingredients can be found in your local grocery store. Many you have already in your pantry: onions, canned chickpeas and tomatoes. Or you should. But that’s for a different post that I should write about what should be in your pantry to make quick, easy, and healthy meals with only a 15 minute stop at the grocery to pick up fresh veggies or herbs.
Back to this easy curry. It is an old stand-by. I service it with other Indian dishes such as Lazy Veggie Korma, homemade samosas, or slow cooker butter chicken if you want a feast or serving a crowd.
Quick Vegetarian Cauliflower Chickpea Curry
- - 1 tablespoon olive oil
- - 2 teaspoons of yellow curry powder
- - 1 medium yellow onion,
- - 1 teaspoon grated ginger
- - 1 15-ounce can, rinsed and drained
- - 1 head cauliflower, cored, florets separated
- - 1 15-ounce can petite diced tomatoes
- - 1 teaspoon Kosher salt
- - Generous turns of the pepper mill
- - 1 bay leaf
- - 1/2 cup water
- - Bunch chopped cilantro (leaves and young stems)
- Heat oil in a Dutch oven over medium heat.
- - Add curry powder letting cook until fragrant.
- - Add the onion then sauté until softened.
- - Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, and water.
- - Bring to a simmer then lower the heat and cover.
- - Cook 20 minutes until the cauliflower is tender.
- - Mix in cilantro.
- - Serve with naan or rice.
Meat won’t be missed with this Hearty Vegetarian Ragu
That’s right. Meat will not be missed with this hearty vegetarian ragu. Brown lentils replace the traditional beef or pork in this Italian mainstay. This is a very rich meal and no one will walk away from the table hungry.
I’m always looking for filling vegetarian pasta recipes to serve my family. Italian food is a favorite cuisine. The richer the sauce the more I like it. We adore Meat Sauce Belgian-Style, but that has ground beef.
Vegetarian Ragu Recipe
- 2 tablespoons olive oil
- 10 ounces mushrooms, chopped finely
- 4 garlic cloves, minced
- Handful of baby carrots or 1 large carrot, chopped finely
- 1 red bell pepper, chopped finely
- 1 medium yellow onion, chopped finely
- 1/4 cup red wine
- 1 bay leaf1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth with extra
- 1 cup brown lentils, rinsed and picked through
- 2 teaspoons dried oregano1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh basil
- 1 box (16 ounces) spaghetti
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for serving
- Heat 4 cups of water in a sauce pan and the lentils bringing to a broil cooking until lentils are tender about 20 minutes.
- In Dutch oven, heat oil over medium-high heat.
- Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
- Add wine; cook 1 minute, stirring constantly.
- Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, ground pepper and red pepper flakes.
- Bring to a boil, then reduce heat to medium-low.
- Add cooked lentils and cook for 15 minutes.
- Remove bay leaf and stir in basil.
- Prepare spaghetti while ragu is simmering.
- Meanwhile, prepare spaghetti according to package directions.
- Serve ragu over spaghetti. Garnish with parsley and serve with Parmesan cheese.
Completely Cheesy Slowcooker Vegetarian Spinach Lasagna
Lactose intolerance folks it maybe advised to look away in regards to this very cheesy spinach lasagna. Unless you wish to torture yourself with a recipe with four different cheeses. It is hard to resist the dairy goodness in this one.
An amazingly simple vegetarian slow cooker meal for anytime of year. It is really a dump and go… OK not exactly dump, but layer and go recipe. If you are the industrious type then you can make your own tomato sauce; however, sauce out of the jar is OK. I use Rao’s. It is the really big jar since there is nothing worst with lasagna is to have dry lasagna. And of course uncooked noodles. Not that you will have that issue with it being in the slow cooker for 4-8 hours. I am a cheese addict so the more cheese the better and the cheese in this recipe is very generous.
While meat lasagna tends to be heavy, this spinach lasagna is very light. If you wanted more veggies, then I would saute them first to soften then add to the cheese mixture. Veggie lasagna coming out of the slow cooker does sound rather nice.
Just a reminder, this will feed a crowd. It is a lot of food. Either throw a party adding a salad and bread or expect to enjoy this everyday for lunch for two weeks. Not that that is a bad thing mind you.
Looking for more slow cooker meals? I have a whole section on that.
Slowcooker Vegetarian Spinach Lasagna Recipe
- 4-6 cups tomato sauce
- 12 to 15 no boil lasagna noodles
- 1 32-ounces container light ricotta cheese
- 1 cup crumbled feta cheese
- 2 tablespoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 2 eggs, lightly beaten
- 5-ounces container fresh baby spinach
- 3 cups low-moisture part-skim mozzarella cheese, shredded
- 1/2 cup shredded Parmesan Cheese
- Spray the inside of the crock pot with cooking spray.
- In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined then add the spinach making sure it is mixed well.
- Spread tomato sauce on the bottom of the pot.
- Arrange a layer of the noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the pasta.
- Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture.
- Top with a cup of tomato sauce.
- Repeat these layers until all the ingredients have been used up .
- Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
- Cover and cook on HIGH for 3-1/2 to 4 hours or LOW for 6 to 8 hours.
- Turn off the crock pot and let stand 30-45 minutes, or until all the liquid is absorbed.