Well, Veggie Tales Was Taken (OUTSPOKEN_DIVA's Favorite Recipes)

Y'all do know I'm an omnivore. Most of us are. Meat tastes great. But so does vegetables. I don't understand how can you not like vegetables. And there are very good vegetable-based meals out there. What? Don't believe me? Ok, Just you wait & see.

The Salad Option: I always say, "When in doubt, Make a Salad". It's a simple thing that can be a meal or a side dish. Here is one that my mother loved to teach us to make.

Cranberry Pecan Spinach Salad

• Ingredients
• 4 cups packed torn fresh spinach
• 1/2 cup dried cranberries
• 1/2 medium white onion, chopped
• 1/2 cup pecan pieces, toasted
• 1/4 cup olive oil
• 2 to 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 tablespoon Dash Original

Directions

1. In a large bowl, combine the spinach, cranberries, onion, and pecans.
2. In a small bowl, whisk the oil, vinegar, garlic, Dash until blended.
3. Drizzle over salad and toss to coat. Serve immediately.

The Trendy: There are times I see a food trend and like it. I don't know when broccoli slaw became a thing but I'm glad it. Cabbage needed a little help.

Easy Fried Rice with Broccoli Slaw

Ingredients

• 2–3 tablespoons vegetable oil, divided
• 2 eggs
• 1 package broccoli slaw (or similar Broccoli Crunch Chopped Kit, dressing kit removed)
• 4 cups cooked and chilled rice
• 3–4 tablespoons soy sauce, or more to taste
• 1/2 teaspoons toasted sesame oil

Directions

1. Heat wok or large sauté pan over medium-high with 1 tablespoon vegetable oil. Add the eggs, and fry to your desired doneness. Then remove the egg, cut in pieces, and reserved for later.
2. To the pan, add an additional 1/2 tablespoon oil and heat; add the broccoli slaw from the bag and stir fry for a minute or two until softened.
3. Remove the cooked veggies to a separate dish and set aside.
4. To the same pan add 1 tablespoon of oil and heat. Then add the cooked, cold rice, soy sauce, and stir until combined. Continue stirring for an additional 2 to 3 minutes to fry the rice.
5. Then add the cooked veggies and the eggs; stir to combine.
6. Remove from heat, and stir in the sesame oil until combined.
7. Serve immediately, or refrigerate in a sealed container for a couple of days.

Classic with a Twist: If there is something I know preach on this blog it is "Vegetable should taste like vegetables". I cringe a little at veggie swimming in meat & fat. Especially cabbage & leafy greens.

Cabbage in a Purple Onion Stock

Ingredients 

• 2 tablespoons Dash Onion and Herb
• 1 cup purple onion, chopped
• 6 cups Water
• 1 small to medium head cabbage
• 2 cups shredded carrots

Directions

1. Boil seasoning, onion in water for 1 hour in a large pot
2. Rinsed and cut cabbage into 6 wedges
3. Add wedges & carrots to pot Simmer for 20 minutes, stirring occasionally until cabbage is tender. Do not overcook

The Meal: Before I had zoodles, I made lasagna noodles with zucchini and squash. I love this dish, but its deliciousness requires work. Maybe its name should be Tasty & Earned Casserole. LoL

Vegetable Lasagna With No Noodles

Ingredients

• 1 jar of strained tomatoes (24 ounces)
• 1 onion
• 2 garlic cloves 
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp of olive oil
• 1 egg
• 1 container of ricotta cheese (15 ounces)
• 1 tbsp dried Italian herbs or ¼ cup fresh basil chopped
• ½ cup shredded raw parmesan
• ½ cup goat mozzarella or other raw cheese
• 1 large zucchini sliced long into ½ pieces
• 1 large yellow squash sliced long into ½ pieces
• 4 cups of baby kale, spinach or other dark leafy greens

Directions

1. Preheat oven to 375 degrees
2. For the tomato sauce, start by sauteing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
3. Once onions are cooked tender, add garlic and saute 2 more minutes
4. Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
5. Allow tomatoes to cook for at least 10 mins (Alternatively, you can use your favorite jarred tomato sauce)
6. In a bowl combine egg, ricotta cheese, and herbs and stir well
7. Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
8. Layer zucchini on top of tomato sauce
9. Spread ½ ricotta mixture on top of zucchini
10. Layer with ⅓ more tomato sauce
11. Layer squash to top of tomato sauce
12. Spread ½ ricotta mixture on top of the squash
13. Layer greens on top of the squash
14. Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned
15. Allow lasagne to rest for 10 mins before serving - it's HOT!

Referred to as edible plant matter. And they do matter in our diets. Even picky eaters will be encouraged to eat their vegetables with creative recipes. So, sometimes let them steal the show.

As Always Talking to You in Adult Terms!