Vegetarian Archives - Mysagegourmet

Entrees, Recipes, Vegetarian

Cauliflower Grill Steaks

Cauliflower Steaks

Yield: 2-4

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Simple and Delicious Dish done in just a few minutes.

5.0 Stars (157 Reviews)

Ingredients

1 medium head of cauliflower
4 Tbsp. Epicurean Olive Oil, both the Lemon and Butter flavored, is excellent.
3 Tbsp. My Sage Gourmet Seasoning blend of choice.
I am loving the Southwest, Sassy Cilantro, Roasted Garlic, Dilly Buttermilk Ranch, and Fines Herbes blend for this recipe right now.
A dollop of Plain Full-fat Greek yogurt (for serving; optional)

Instructions

Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim the stem.
Resting cauliflower on the stem, cut into 4 equal steaks
Trim off the outer rounded edge of each piece to create four 3/4-thick steaks; reserve trimmed-off florets for making cauliflower rice or roasted cauliflower.
Rub both sides of each steak with 2 Tbsp. olive oil and season both sides of each.
Heat remaining 2 Tbsp. oil in a large skillet over medium-high.
Cook cauliflower, gently lifting up occasionally to avoid sticking, Cook until deep golden brown, about 5 minutes.
Flip and cook until the second side is golden brown, about 3 minutes, then transfer skillet to oven.
Next reduce the heat in your skillet and cover until the steaks are tender (keep an eye on them, test with a fork or toothpick., approx. 6-8 mins. Let cool slightly.

Option 2- Preheat the oven to 400 degrees
Brown in the skillet (above) then Remove steaks from skillet, spray a baking sheet then place steaks on it.
Roast uncovered until tender when pierced with a fork or toothpick, approx. 6-10 minutes. Let cool slightly.
Top with yogurt or other sauce of your choosing.
Suggestion: Top with Braggs Nutritional Yeast or Fresh chopped garlic and/or lemon zest.

Check out Epicurean Olive Oil https://epicureanoliveoils.com/

Notes

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline which is essential for learning and memory, and many other important nutrients.

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May 19, 2022/by Carol Takakura

Recipes, Soups and Salads, Vegetarian

Chicken Albóndigas Soup

Chicken Albóndigas Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

No Ratings

Ingredients

1 tablespoon pure olive oil
2 medium carrots, rough peeled and thinly sliced
1/4 cup minced onion
1 tablespoon minced red bell pepper
1 tablespoon minced poblano plus 1/2 poblano chili, seeded and thinly sliced
1 tsp minced garlic
1 lb. ground chicken
1 cup cooked rice
1 large egg, beaten
2 tablespoons tomato paste
3 tablespoons minced cilantro (divided)
1 tsp. cumin (divided)
1 tablespoon My Sage Gourmet’s Southwest Seasoning or Sassy Cilantro Blend
2 canned chipotle chilies in adobo, seeded and minced
1 pinch of Sea Salt and freshly ground pepper
4 teaspoons Better than Bouillon Roasted Chicken
1/2 cup corn kernels (A fresh ear of corn is preferable. Canned is ok but use low sodium and drain well)
1/2 cup finely diced seeded plum tomato
¼ cup sharp Cheddar or Jack cheese
FOR GARNISH:
Ripe/Firm Avocado-1/4 fruit (per serving)
1 tablespoons minced cilantro, lime wedges & shredded Cheddar
Top w/ Tortilla chips

Instructions

Heat olive oil in a medium skillet.
Add carrots, onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
Add 1/2 teaspoon coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
Add ground chicken to the bowl, along with the rice, egg, minced cilantro, tomato paste, My Sage Gourmet Southwest Seasoning Blend or Sassy Cilantro Blend, chipotles, and 1/4 teaspoon of pepper.
Mix with your hands until thoroughly combined.
Roll tablespoon sized meat into balls and set on a large plate.
In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.
Season lightly with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
Add the meatballs and cook over medium-low heat until firm and cooked through, about 5-7 minutes.
Ladle the soup into large shallow bowls and garnish with the remaining cilantro, avocado and shredded cheese..
Serve with the lime wedges and tortilla chips.

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June 11, 2020/by Carol Takakura

Entrees, Recipes, Soups and Salads, Vegetarian

Black Bean and Avocado Salad

Black Bean and Avocado Salad

Yield: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Easy, delicious and loaded with protein and fiber

No Ratings

Ingredients

1 cup dry black beans
2 1/4 cups filtered water
1 fresh jalapeño chili (chopped)
1 garlic clove (chopped)
3 Tbsp olive oil
2 Tbsp My Sage Gourmet Southwest Seasoning Blend
1/2 tsp black ground pepper
1/2 cup chopped fresh cilantro
2 fresh tomatoes, diced
juice of 1 1/2 limes
1 large avocado, chopped

Instructions

In a pressure cooker combine water, dried black beans, ½ teaspoon sea salt, fresh jalapeño and garlic.
Bring to pressure, reduce heat, and cook on low for an hour, until beans are tender but not falling apart.
At this point most of the water should be reduced; uncover and prepare the rest of the ingredients.
In a salad bowl combine olive oil, My Sage Gourmet Southwest Seasoning Blend, black pepper, fresh cilantro, chopped tomatoes, onion, lime juice and avocado.
Mix well and then add black beans; taste and adjust seasoning.
Serve hot over your favorite flour or corn tortillas.

Notes

For this recipe, I find the best flavor and texture comes from dried beans that have been soaked overnight. Using a high-quality brand of the freshest dried beans will make a huge difference in the overall taste.

You can also quick-soak dried beans by putting them in a pot with plenty of cold water, bringing it to a boil, turning it off after a minute or so and letting the beans sit for at least an hour before cooking.

Finally, a pressure cooker is not necessary if you have the time to simmer the beans until they are ready. Be sure to keep an eye on the water level, adding more as needed.

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Southwest Seasoning Blend - Mysagegourmet

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 641mgCarbohydrates: 56gFiber: 14gSugar: 12gProtein: 22g

June 5, 2020/by Carol Takakura

Recipes, Sides, Vegetarian

Pesto Zucchini Caprese Salad

Pesto Zucchini Caprese Salad

Yield: 4

Prep Time: 20 minutes

Total Time: 20 minutes

Easy and Delicious. The perfect garden fresh summer dish.

No Ratings

Ingredients

PESTO SAUCE:
2 tablespoons pine nuts
2 packed cup of organic basil
3-4 tablespoons extra virgin olive oil
2 small garlic cloves minced
My Sage Gourmet Tuscan Herb Seasoning
Freshly ground black pepper, to taste
ZUCCHINI NOODLES:
2 medium zucchini
CAPRESE:
4 half-inch thick slices of tomato
4 quarter-inch thick slice of mozzarella cheese (2oz each)
1 Tablespoon Basil or Garlic infused olive oil, to drizzle overtop.
My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper- to taste
1/4 teaspoon red pepper flakes (optional)
4 basil leaves, cut chiffonade style (in thin ribbons)

Instructions

PESTO

Place all of the pesto ingredients into a food processor and pulse until creamy. Taste and adjust seasonings if needed.

ZUCCHINI NOODLES (We use a spiral slicer for these. See NOTES below .)

In a big bowl, combine zucchini noodles and pesto sauce. Using hands or rubber spatula, Gently combine until noodles are well coated.
Strain off excess liquid then place zucchini noodles on four small plates, followed by one tomato slice, one slice of mozzarella and a light drizzle of olive oil/balsamic vinegar mixture
Add a pinch My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper. Top with basil, evenly distributed.

Notes

Zuke Tips to consider-
Don’t peel your zucchini before spiraling. When you peel the zucchini, moisture leaches out, causing it to become mushy. Keeping the skin also retains nutrients in the skin!
Don’t pre-salt or salt your zucchini once in the pan salting renders the zucchini lifeless and salty.
Don’t overcook. The longer zucchini cooks, the more moisture sneaks out and becomes mushy. A little crunch retains the fresh tasting flavor.

We recommend the VEGETTI SPIRAL SLICER

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 9mgSodium: 131mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 6g

June 26, 2017/by Carol Takakura

Appetizers, Entrees, Recipes, Vegetarian

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Grilled Portobello Mushrooms with Fresh Baby Spinach and Shaved Manchego Cheese

Yield: 4 appetizer servings

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

5.0 Stars (2 Reviews)

Ingredients

4 medium-sized Portobello mushroom caps, wiped clean
3 Tablespoons Epicurean Olive Oil. (I love the Basil, Garlic, & Cilantro/Onion blends)
1 - 1/2 Tablespoons Sassy Cilantro Seasoning
1 pound raw baby spinach washed and blotted dry with paper towels
2 ounces Manchego cheese, thinly sliced into 10 pieces
4-8 fresh basil leaves, washed and blotted dry with paper towels
FOR THE VINAIGRETTE :
1 small shallot, finely minced
4 Tablespoons Ripe Peach White Balsamic Vinegar or Alfoos Mango White Balsamic Condimento
Pinch of sea salt
2 teaspoons freshly ground black pepper.
1 Tablespoon Olive Oil
-Optional- Chives for garnish.

Instructions

Preheat Grill to medium-high, wipe with oil or spray as needed to prevent sticking.

Vinaigrette dressing:

In a small bowl, whisk together, shallot, balsamic vinegar, sea salt, and pepper. Slowly incorporate in olive oil until mixed thoroughly.

Mushrooms:

Brush mushroom caps well, on both sides with oil and season with My Sage Gourmet Sassy Cilantro, Tuscan, or Garlic seasoning blend.
Grill over direct heat, Top side of the mushroom cap facing up, until lightly “charred”, takes approx. 4 mins.
Gently flip mushrooms over and continue grilling until tender. approx. 3-4 minutes.
While mushrooms are still on the grill, add basil leaves and top with cheese.
On each plate, place a mound of Spinach leaves
Carefully plate ea. mushroom cap on top spinach mound.
Finish by drizzling each with vinaigrette and garnishing with chopped chives, if desired. Allow to stand 5 minutes to absorb the vinaigrette.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 12mgSodium: 414mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 7g

October 24, 2015/by Carol Takakura