VEGETARIAN STUFFED GRAPE LEAVES RECIPES

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BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE ... - DELI…



Best Vegetarian Enchiladas Recipe - How To Make ... - Deli… image

These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and hearty meal.

Provided by Lena Abraham

Categories     vegetarian    weeknight meals    baking    dinner    main dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 18

1 tbsp.

extra-virgin olive oil

1/2

medium onion, chopped

2

cloves garlic, minced

2 c.

frozen corn, rinsed and drained

3

small zucchinis, chopped

Kosher salt

1 tsp.

chili powder

1 tsp.

cumin

1

(15-oz.) black beans, drained and rinsed

1

(10-oz.) can enchilada sauce

Juice of 1/2 lime

8

flour tortillas

2/3 c.

shredded Monterey jack

1/3 c.

shredded cheddar

1 c.

quartered grape tomatoes

1

avocado, sliced

1/4 c.

finely chopped onion

1/4 c.

fresh cilantro leaves

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more. Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses. Bake until cheese is melty, 15 to 18 minutes.  Garnish with tomatoes, avocado, onion, and cilantro.

MASSAGED KALE SALAD RECIPE | EATINGWELL



Massaged Kale Salad Recipe | EatingWell image

Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.

Provided by EatingWell Test Kitchen

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Total Time 30 minutes

Number Of Ingredients 9

2 bunches kale
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper
¼ teaspoon salt

Steps:

  • Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

Nutrition Facts : Calories 183.4 calories, CarbohydrateContent 9.1 g, CholesterolContent 5.7 mg, FatContent 15 g, FiberContent 2.8 g, ProteinContent 5.4 g, SaturatedFatContent 2.8 g, SodiumContent 335.2 mg, SugarContent 2 g

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Aug 25, 2021 · Refrigerate leftover stuffed grape leaves in airtight containers for up to four days. To freeze leftover dolmathakia, transfer them to zip-close freezer bags or airtight containers and freeze for up to three months. Steam or microwave leftover refrigerated or frozen stuffed grape leaves …
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Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping leaves, most commonly grape or cabbage leaves, around …
From en.m.wikipedia.org
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From reciperfects.com
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