Meatless Meals

Eat Your Veggies

In the Kitchen

May 3, 2024

Cheesy Burrito Bake

2 tablespoons canola oil

2 bell peppers, sliced

1 medium onion, sliced

1 teaspoon cumin

2 cups water

1 cup brown rice, uncooked

12-ounce can evaporated milk, divided

1 cup shredded cheddar cheese

4-ounce can diced green chiles, undrained

16-ounce can refried beans

6 8-inch wheat tortillas

Salsa, optional

Guacamole, optional

  1. Heat oven to 350 F.
  2. In a large skillet, heat canola oil. Cook peppers and onion with cumin until tender.
  3. In a saucepan, add water and brown rice. Cook for 45 minutes.
  4. In a second saucepan, add 11/4 cups evaporated milk, cheddar cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 of the cheese mixture in with the cooked rice. Set the remaining cheese sauce aside.
  5. In a medium bowl, add refried beans and the remaining evaporated milk. Microwave for 3-4 minutes.
  6. Lay out tortillas. Layer refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in a baking pan. Top burritos with the remaining cheese sauce. Bake for 20-25 minutes.
  7. Garnish with salsa and guacamole, if desired.

Source: Culinary.net

Grilled Apple Portobello ‘Burgers’

1 large sweet apple

2 portobello mushrooms

1/4 cup olive oil, divided

1 tablespoon lemon juice

2 garlic cloves, minced

1 teaspoon oregano

1 teaspoon salt

1/2 cup herbed goat cheese

2 brioche buns

2 large pieces butter lettuce

2 tablespoons mayonnaise

  1. Heat the grill to medium heat.
  2. Slice apples horizontally into thick round wedges. Remove seeds using a fork.
  3. Remove portobello stems.
  4. In a small bowl, combine 1/8 cup olive oil, lemon juice, garlic, oregano and salt.
  5. Using a basting brush, coat portobellos on both sides with the olive oil mixture. Grill stem sides down for 2 minutes, then flip. Add goat cheese to portobellos. Grill for 2-3 minutes until cheese is melted. Remove from grill.
  6. Use remaining olive oil to coat apple rounds. Grill apple rounds for 1-2 minutes per side to lightly char.
  7. Serve portobellos with apple rounds on brioche buns with lettuce and mayonnaise.

Source: Envy Apples

Golden Beet and Rice Burger Sliders

7 1/2 ounces white beans, drained and rinsed

1 egg, beaten

1/2 tablespoon water

14 ounces jasmine rice, cooked and cooled

4 ounces golden beets, cooked and grated

3 ounces goat cheese, crumbled and divided

1 tablespoon finely chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil, divided

12 leaves bibb lettuce

1 cup arugula

2 tablespoons Sriracha sauce

  1. In a food processor, pulse beans, egg and water until mashed.
  2. Transfer the bean mixture to a large bowl. Add rice, beets, 11/2 ounces goat cheese, dill, salt and pepper. Stir until combined. Divide the mixture into six portions. Shape into 1/2-inch-thick patties.
  3. In a large, nonstick skillet over medium heat, heat 1 tablespoon of oil. Cook patties in two batches, 3-5 minutes per side, or until golden brown and heated through. Add remaining oil, as necessary.
  4. Place two lettuce leaves together, overlapping ends to form a pocket. Place a patty inside the lettuce pocket. Top with arugula and remaining goat cheese. Drizzle with Sriracha sauce. Repeat with remaining burgers.

Source: Success Rice

Pomegranate and Arugula Rice Salad

1/3 cup olive oil

3 tablespoons balsamic vinegar

2 tablespoons minced red onion

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups jasmine rice, cooked and cooled

5 ounces arugula

1 cup pomegranate seeds

1/3 cup slivered almonds, toasted

Crumbled goat or blue cheese, optional

  1. In a large bowl, whisk together oil, vinegar, red onion, mustard, honey, salt and pepper.
  2. Add rice, arugula and pomegranate seeds to the bowl. Toss to coat thoroughly. Sprinkle with almonds.
  3. For added flavor, top the salad with crumbled goat or blue cheese.

Source: Minute Rice

 

Cheesy Asparagus Tart

5 cups water

1 pound asparagus

Ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional to taste, divided

1/4 teaspoon pepper, plus additional to taste, divided

Flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only

  1. Heat oven to 400 F.
  2. In a large skillet, add water and asparagus. Cook for 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water.
  3. In a large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
  4. Flour surface area. Using a rolling pin, roll out the pastry to a 10-by-16-inch rectangle. Transfer the pastry to a parchment-lined baking sheet. Prick the pastry with a fork. Bake for about 12 minutes or until golden brown. Cool slightly on the baking sheet.
  5. In a large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg, salt and pepper until combined. Spread cheese over the pastry, leaving 1 inch around the edges. Lay asparagus over the cheese mixture.
  6. Bake for 5 minutes or until the cheese has melted. Sprinkle lemon zest over the tart before serving.

Source: Culinary.net