Vegetarian Recipe of the Month for July 2012

Baked Stuffed Peppers

Baked Stuffed Peppers

 

Ingredients

  • 2 cups of potatoes, skinned and boiled and then mashed 
  • 1 cup spinach, chopped 
  • 2 tablespoons grated ginger 
  • 1 cup cooked brown rice 
  • 1 tablespoon garam masala 
  • 1 teaspoon pomegranate powder (or lemon zest) 
  • 1 teaspoon salt and pepper 
  • pinch of red chili pepper flakes 
  • 3 peppers, red, yellow or green 
  • 1 tablespoon grape seed oil 

Directions

  1. Preheat oven to 425F.
  2. Place the mashed potatoes, spinach, ginger rice, garam masala, , pomegranate powder, salt and chili flakes in a bowl and mix well. 
  3. Cut the tops of the peppers off, removing the stems and then scrape out the seeds with a spoon. Fill each pepper with potato filling and mound it around the rim. Moisten the outside of the peppers with your finger tips dipped in oil to hold the moisture. Place them in a baking dish and bake for 40 to 45 minutes, until peppers are a little wrinkly and soft and the filling is golden.

Preparation time: 10 minutes 

Cooking time: 45 minutes 

Yield: 3

 

 


 

Vegetarian Recipe of the Month for June 2012

Grilled Vegetable Ratatouille Pasta

Grilled Vegetable Ratatouille Pasta

Ingredients

  • Salt
  • Pepper
  • 3 tablespoon(s) red wine vinegar
  • 3 tablespoon(s) extra-virgin olive oil
  • 2 clove(s) garlic, crushed with press
  • 1 medium red onion
  • 2 medium zucchini
  • 1 large eggplant
  • 2 large orange or yellow peppers, quartered
  • 1 pound(s) (about 4) ripe plum tomatoes, cut lengthwise in half
  • 1 pound(s) elbow pasta
  • 1 tablespoon(s) Dijon mustard
  • 2 tablespoon(s) chopped fresh flat-leaf parsley leaves

Directions 

  1. Prepare outdoor grill for direct grilling on medium-high. Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
  2. In small bowl, whisk vinegar, oil, and garlic.
  3. Cut onion crosswise into 1/2 inch thick slices. Trim zucchini and eggplant; cut diagonally into 1/2 inch thick slices. Brush half of vinegar mixture on one side of onion, zucchini, eggplant, peppers, and tomatoes.
  4. Grill tomatoes 6 minutes, zucchini and eggplant 10 minutes, and peppers and onion 12 minutes, or until all vegetables are tender and charred, turning over once. Transfer vegetables to cutting board. Cool slightly, then cut into 1/2 inch pieces.
  5. Meanwhile, cook pasta in boiling water as label directs. Drain; return to pot.
  6. Stir mustard into remaining vinegar mixture. Toss with pasta along with parsley, vegetables, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Add Pesto if desired

 


Vegetarian Recipe of the Month for May 2012!

Bulgur Waldorf Salad

Bulgur Waldord Salad

Ingredients  

  • 1 cup prepared bulgur (soaked as per package directions)
  • 1 Granny Smith apple, cored and cut into 1/2-inch pieces
  • 1 tbsp fresh lemon juice
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes, halved lengthwise
  • 1/2 cup low-fat plain yogurt
  • 6 to 8 sprigs fresh mint, chopped (about 2 tbsp)
  • Pinch fresh ground black pepper
  • 3 tbsp unsalted walnut pieces, toasted and chopped  


Preparation

  1. Place bulgur in a large bowl. Add apple and lemon juice and stir to combine. Add celery, grapes, yogurt and mint, mixing thoroughly. Season with pepper.
  2. Cover and refrigerate for a minimum of 1 hour or overnight to allow flavors to mix. To serve, sprinkle each serving with 1/2 tbsp walnuts.     


Suggestions

  • Try adding Quinoa or using it instead of Bulgur
  • Use feta or other chopped nuts for some added flavour and crunch

 

 


 

Vegetarian Recipe of the Month for April 2012!

Falafel Burgers

Falafel Burgers

 

Ingredients

  • 400g can of chickpeas, rinsed and drained
  • 1 garlic clove, chopped
  • ½ an onion
  • ½ cup parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chilli paste or powder
  • 2 tbsp regular flour
  • 2 tbsp sunflower oil
  • Toasted pita pockets

Preparation

  1. Pat the chickpeas dry with paper towel. In a food processor, add the chickpeas along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, and then shape into four patties with your hands.
  2. Heat the oil in a non-stick frying pan, add the burgers, and then quickly fry for 3 minutes on each side until lightly golden. Serve in a lightly toasted pita with Tomatoes, Cucumber, lettuce, avocado, or any other veggie of choice. You can also add some fresh salsa, tzatziki, or humus.

 

 


 

Vegetarian Recipe of the Month for March 2012!

Breakfast Energy Balls

Breakfast Energy Balls

Ingredients

  • 1 cup each: oats, coconut, sesame and sunflower seeds, sliced almonds, all toasted
  • 1 cup ground flax
  • 2.5 cups chopped dried dates
  • 2 cups almond butter
  • 1/2 cup pure maple syrup
  • 1 additional cup toasted coconut, for coating

Preparation

  • Preheat your oven to 350F.
  • Soak the dates in warm water to soften them (optional).
  • Spread the first five ingredients on a large cookie sheet.
  • Toast them in the oven for ten minutes.
  • Remove and cool.
  • Drain the dates (if they have been soaked) squeeze them to remove excess water.
  • Put dates, toasty ingredients, flax, syrup and almond butter in a large bowl and combine well with your hands.
  • Roll into balls (you choose the size) and roll in coconut.

 

Suggestions

  • Substitute raisins, goji berries, or dried cranberries for half the called-for amount of dates
  • Add in your choice of chopped nuts (walnuts, pecans, hazelnuts )
  • Use hemp seeds in place of ground flax
  • Chocolate chips!
  • There are no specific measurements for any of the suggested ingredients. If the combined ingredients become too dry, just add in some more almond butter or honey to hold it all together.
  • Best kept in a closed container in the fridge.           

Copies available at front desk

 


 

 

Alex's Vegetarian Recipe of the Month for February 2012!

Roasted Sweet Potato and Black Bean Salad

IngredientsRoasted Seet Potato and Black Bean Salad

Ingredients

  • Vegetable oil cooking spray
  • 2 large sweet potatoes (or yams) ½ inch pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup fresh lime juice, plus wedges for garnish
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely chopped garlic
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced orange or red bell pepper
  • 1/2 cup thinly sliced scallions
  • 1/3 cup chopped fresh mint
  • 4 cups baby arugula

Preparation

  1. Heat oven to 375°.
  2. Coat baking sheet with cooking spray.
  3. Mix potatoes in a bowl with olive oil, then layer on sheet; sprinkle with ½ tsp salt and ¼ tsp pepper.
  4. Bake until tender (about 25 minutes); in a bowl, whisk juice, vinegar, garlic, and remaining salt and pepper.
  5. Add in potatoes, beans, tomatoes, bell pepper, scallions, and mint.
  6. Toss together, serve over arugula, and garnish with lime wedges.
  7. Makes 4 Servings

Nutritional Information

  • 283 calories, 2 grams fat, 0 grams saturated fat, 58 grams carbohydrate, 14 grams fibre, 11 grams protein

Suggestions

  • Top it off by adding some Feta cheese

  • Use parsley or cilantro instead of mint

  • Add some broccoli

  • Wrap it up in a tortilla for a quick on-the-go option

 

Copies Available at the front desk

 


Vegetarian Recipe of the Month for January 2012!

Hearty Lentil and Vegetable Soup

Hearty Lentil and Vegetable Soup

Ingredients

  • 1 onion, chopped               
  • 1/4 cup olive oil                   
  • 2 carrots, diced                   
  • 2 stalks celery, chopped               
  • 2 cloves garlic, minced              
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil               
  • 1 (14.5 ounce) can crushed tomatoes    
  • 2 cups dry lentils                    
  • 8 cups water                       
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • Salt to taste    
  • ground black pepper to taste  

Directions

  1. In a large soup pot, heat oil over medium heat. Add the onions, carrots, and celery;  continue to cook and stir until the onions are tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
  2. Stir in the lentils, and add the water and tomatoes. Bring it to a boil, reduce the heat and let it simmer for at least 1 hour.  Right before it’s ready to serve, add the spinach, letting it cook until it is wilted. Stir in the vinegar, and season to taste with salt and pepper.

Suggestions to Try

Try using lemon juice, balsamic, or apple cider vinegar instead of white vinegar. To bring the flavour out, stew the tomatoes before adding them. Add 4 carrots instead of 2. Use only half the water, and 4 cups of vegetable broth for the rest. Try a sprinkle of parmesan cheese to top it off. This soup goes great served with warm corn bread! Recipe makes about 6 servings.

Personal Training at Jim's Gym

JD Athletics Crest - The Fit LifeJD Athletics Personal Training Co.
Exclusive Personal Training Team at Jim's Gym

At Jim's Gym

Like us on facebook

Jim's Gym is the official training site for Oceanside Generals Junior Hockey

Oceanside Generals

All about the Platinum (Members and Non-Members) Class Package

Check out the Jim's Gym Video Tour!