#vegetarian side

[yeprecipes]

Garlic and Dijon Mushroom Salad

Cremini and white button mushrooms marinated in a garlic and Dijon mustard vinaigrette.

[drwendydearborne]

Spicy Eggplant With Crispy Tofu In Plum Sauce

Spicy Eggplant With Crispy Tofu In Plum Sauce: A delicious recipe has the right balance of spicy chili, to sweetness to saltiness. This is a quick and easy dish to prepare. You can use any type of eggplant, but the long purple Japanese eggplant is best.

Spicy Eggplant With Crispy Tofu In Plum Sauce This delicious recipe has the right balance of spicy chili, to sweetness to saltiness. This is a quick and easy dish to prepare. You can use any variety of eggplant, but using the long purple Japanese eggplant gives better results. If you are an eggplant lover, this recipe is a must. This recipe serves three to four people as a main course or can be…

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[living--artfully]

Roasted Carrots with Garlic Herb Pesto

I was "assigned" to bring a simple veggie side dish to our family Thanksgiving lunch/dinner. Here's what I came up with. I think this was the most important dish on the table hehe. 

Ingredients

2 bunches carrots (about 15 carrots), peeled and cut in half 

3 tbsp fresh parsley chopped (or dried) 

2 tbsp fresh oregano leaves (or dried)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and pepper, to taste

Instructions

Steam carrots in boiling water for 2-3 minutes. Drain and set aside. 

Pulse the parsley, oregano, garlic, in a food processor or blender until very finely minced. If you are using dried leaves, just mix them in a bowl with minced garlic. Stir in the olive oil. Add salt and pepper. 

Pre-heat oven to 400 F. cover a baking sheet with parchment paper and brush some oil on it. Place the peeled and trimmed carrots on the baking sheet. Brush the pesto mix on the carrots. Roast carrots for 20 minutes.

Enjoy!

[pennykitchen-blog]

Hot Buttered Radish

I wanna hot butter a lot of things...

Serves 2:

1 bunch of red radish

1 T butter

1/2 T olive oil

handful of parsley, roughly chopped

big pinch sea salt

several turns of freshly ground white pepper

1. Clean, dry and trim each radish. Slice into fourths, set aside.

2. Heat heavy bottomed skillet over medium high heat, add your butter and oil and then your radishes. Saute for 5 minutes, toss in your salt and pepper, remove from heat and add your parsley. Plate and serve immediateballs.