Stir in the diced tomatoes, oregano, thyme, cinnamon, nutmeg, tomato paste, and vegetable broth. Simmer for 1015 minutes, until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 23 minutes, until golden brown. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper. Remove from the heat and stir in the grated Parmesan cheese.
In a greased 9x13 inch baking dish, layer half of the roasted eggplant and potato slices. Top with the vegetable mixture, then layer the remaining eggplant and potato slices on top. Pour the béchamel sauce over the top and spread it out evenly.
Reduce the oven temperature to 375° F (190° C) and bake the moussaka for 3540 minutes, or until the top is golden brown and bubbly. Allow the moussaka to cool for 1015 minutes before slicing and serving.
Sweet Potatoes Stuffed with Quinoa and Black Beans
Ingredients:
4 medium sweet potatoes
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, rinsed and drained
1 red bell pepper, diced
1 small red onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1/2 cup shredded cheddar cheese (optional)
Sour cream or Greek yogurt for serving
Instructions:
Preheat the oven to 400° F (200° C).
Wash the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and bake for 4560 minutes or until theyre soft.
While the sweet potatoes are baking, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1520 minutes or until all the liquid is absorbed.
In a large skillet, heat some oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, paprika, salt, and pepper, and cook for another 2 minutes.
Stir in the black beans and cooked quinoa, and cook for an additional 5 minutes, stirring occasionally.
Once the sweet potatoes are done, slice them open and fluff the flesh with a fork. Spoon the quinoa and black bean mixture into the sweet potatoes.
If desired, sprinkle the stuffed sweet potatoes with shredded cheddar cheese. Return them to the oven and bake for an additional 510 minutes, or until the cheese is melted.
Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt.
This dish is nutritious, vegan-friendly if the cheese is omitted, and makes for a satisfying and delicious meal.
Pasta Shells Stuffed with Spinach and Feta
Instructions:
Preheat the oven to 375° F (190° C). Cook the pasta shells according to package instructions and drain.
In a large bowl, mix together the chopped spinach, feta cheese, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper until well combined.
Spoon the spinach and cheese mixture into the cooked pasta shells and place them in a baking dish.
Pour the marinara sauce over the stuffed pasta shells, then sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve the stuffed pasta shells hot, garnished with additional Parmesan cheese if desired.
Risotto with Butternut Squash
Ingredients:
Instructions:
Preheat your oven to 400° F (200° C). On a baking sheet, spread out the cubed butternut squash and drizzle with 1 tbsp of olive oil. Season with salt and pepper. Roast in the oven for 2530 minutes, or until the squash is tender and lightly browned.
In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
Stir in the Arborio rice and cook for 23 minutes, until the rice becomes translucent around the edges.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the chicken or vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 2025 minutes.
Once the risotto has reached the desired consistency, stir in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
Chapter 2: Light and Refreshing Options
Quinoa and black bean salad
Instructions:
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.