Browsing Vegetarian Main Dishes

Sweet Potato Burgers

March8

Wildtree Sweet Potato Burgers

Recipe: Wildtree Sweet Potato Burgers

Ingredients

  • ¼ cup light mayo
  • ¼ cup light sour cream
  • 1 tablespoon plus 2 teaspoons Wildtree Garlic Galore Seasoning Blend, #10725
  • ½ teaspoon roasted garlic (optional)
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 large sweet potato, baked and skin removed (about 2 cups chopped)
  • 2 teaspoons Wildtree Mediterranean Dry Rub, #10824
  • 1/3 cup panko crumbs
  • 1/3 cup flour
  • 1 egg, beaten
  • 5 whole wheat buns
  • 1 avocado, sliced

Instructions

  1. Mix together the mayo, sour cream, 1 tablespoon Garlic Galore, and roasted garlic; set aside.
  2. In a mixing bowl crush the beans and sweet potato.
  3. Stir in the Java Rub, remaining 2 teaspoons Garlic Galore, panko, flour, and egg.
  4. Refrigerate mixture for about 20 minutes so it will become easier to work with.
  5. Shape mixture into 5 patties.
  6. Cook patties in a greased nonstick skillet over medium heat until cooked through, about 3-4 minutes on each side. (The bottom of the patty should be golden brown before you flip it.)
  7. Serve on a bun with some of the prepared spread and avocado slices.

Quick Notes

Calories: 410 Fat: 14g Saturated Fat: 2.5g Carbohydrates: 62g Fiber: 12g Protein: 13g Cholesterol: 50mg Sodium: 750mg

5 Servings

Cheesy Pasta Dish

October31

Wildtree Cheesy Pasta Dish

Recipe: Wildtree Cheesy Pasta Dish

Summary: A hearty pasta dish. I used Wildtree Kids Cheez for the sauce, but I think it would be good with the Wildtree Alfredo Sauce as well.

Ingredients

  • 6 oz Elbow Macaroni
  • 2 Chicken Sausages
  • 1-2 Tablespoons Wildtree Basil Pesto Grapeseed Oil, or Natural GSO or Olive Oil
  • 6 Tablespoons Wildtree Kids Cheez
  • 6 Tablespoons Milk
  • 1/2 cup fresh or frozen peas, or another green veggie
  • 1/2 cup cherry tomtoe, halved
  • Herbs for garnish – Parsley or Basil
  • Wildtree Cajun Seasonong or a little Paprika

Instructions

  1. Slice the chicken sausage into about 1/2 inch rounds
  2. Saute’ the sausage in the grapeseed oil until nicely browned, set aside and keep warm
  3. Meanwhile, add the pasta to boiling water for 7- 10 minutes until al dente
  4. Add the peas to the pasta and boil for the last 4-5 minutes
  5. Drain the pasta and peas
  6. Blend the milk and Cheez blend in a skillet over medium heat until it begins to simmer
  7. Add the pasta, peas, and the sausage pieces
  8. Stir and heat through.
  9. Toss the tomatoes in for just a minute or so
  10. Transfer to serving bowl
  11. Garnish with finely shopped herb & sprinkle with the Cajun Seasonong or Paprika

Variations

Substitute extra vegetables for the chicken to make this a vegetarian skillet meal – or – Try Wildtree Alfredo Extraordinaire instead of a Cheez Sauce

Note

I saw a similar recipe photo in a magazine recently. Sorry I am not able to give credit to the source that inspired this very tasty and simple recipe.

Buffalo Chick Pea Tacos

October12

Wildtree Chick Pea Tacos

 

Recipe: Wildtree Buffalo Chick Pea Tacos

Ingredients

  • 1 teaspoon Wildtree Natural Grapeseed Oil, #10229
  • ½ cup red onion, diced
  • ½ cup carrot, shredded
  • 1 (15.5 ounce) can chick peas, drained and rinsed
  • 2-3 teaspoons Wildtree Blazin’ Buffalo Blend, #10787 to taste
  • ½ cup Wildtree Vegetable Bouillon Soup Base, #10757 – prepared according to package directions
  • 4 (8 inch) flour tortillas 1 cup shredded lettuce

Instructions

  1. Heat the Grapeseed Oil in a nonstick skillet over medium heat
  2. Add the onion; sauté for about 4-5 minutes or until onions begin to brown slightly
  3. Add the carrot, chick peas, Buffalo Blend, and Bouillon
  4. Increase heat slightly; bring mixture to a boil and allow the liquid to cook off – This will take about 5 minutes
  5. Serve chick pea mixture on a tortilla with shredded lettuce and top with shredded cheddar and hot sauce if desired

Quick Notes

Calories: 260  Fat: 7g  Saturated Fat: 1g  Carbohydrates: 41g  Fiber: 6g  Protein: 9g  Cholesterol: 0mg Sodium: 640mg

Mediterranean Quinoa ~ Mason Jar Salad Recipe

July14

Mediterranean Quinoa Mason Jar Salad

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Wildtree Opa! Greek Seasoning, #10695
  • ½ cup roasted red peppers, diced
  • ½ cup artichoke hearts, diced
  • ¼ cup kalamata olives, diced
  • ¼ cup chicken peas, drained and rinsed
  • 1 cup romaine lettuce, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat. Once the quinoa has cooled mix in the Grapeseed Oil, sherry vinegar, and Opa Seasoning.
  4. Add this to the bottom of a 1 quart mason jar.
  5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
  6. Seal the jar and refrigerate until you are ready to eat.
  7. Shake to mix up the ingredients.

Quick Notes

Calories: 480 Fat: 26g Saturated Fat: 2.5g Carbohydrates: 53g Fiber: 9g Protein: 13g Cholesterol: 0mg Sodium: 1040mg

Number of servings (yield): 4

  ~ CLICK HERE ~ to find more Mason Jar Salad Recipes (Under the Recipes Tab)

Fiesta Quinoa Mason Jar Salad

July14

Wildtree Fiesta Quinoa Mason Jar Salad

Recipe: Wildtree Fiesta Quinoa Mason Jar Salad

Summary: Nutritional Information – 2 Servings

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 teaspoon Wildtree Taco Seasoning
  • Pinch of salt
  • ½ cup canned diced tomatoes (with liquid)
  • 2 tablespoons Wildtree Fiesta Salsa Mix
  • ½ cup corn
  • ¼ cup black beans
  • ½ cup orange bell pepper
  • ¼ cup shredded cheese
  • 1 cup romaine, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat.
  4. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix.
  5. Add this mixture to the bottom of 1 quart mason jar.
  6. Layer with bell pepper, corn, black beans, and romaine.
  7. Seal the jar and refrigerate until you are ready to eat.
  8. Shake to mix up the ingredients.

Quick Notes

Nutritional Info

Calories: 470      Fat: 14g      Saturated Fat: 6g      Carbohydrates: 72g   Fiber: 13g      Protein: 22g   Cholesterol: 30mg      Sodium: 920mg

Dilly Cucumber Sandwiches

July2

Dillly-Cucumber-Sandwich

Ingredients

  • 4 ounces cream cheese, softened
  • 1 teaspoon Wildtree Dill Dip, #10191
  • 4 slices whole wheat bread
  • 1 small cucumber, sliced
  • 4 slices tomato

Instructions

  1. In a small bowl combine the cream cheese with the Dill Dip
  2. Spread the mixture on the 2 slices of bread
  3. Top one slice with the cucumber and tomato slices; close the sandwich with the second slice of bread
  4. Slice the sandwich into quarters; use toothpicks to hold the sandwiches together

Number of servings (yield): 2

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Potato Leek Soup

April12

Potato Leak Soup

 

Summary: J.C. Huizenga Recipe, modified by Mary Rose using Wildtree Products.
Thanks to my friend Jennifer for once preparing this yummy soup for my family.

Ingredients

  • 4 large Potatoes (about 4 cups)
  • 2 cups Water
  • 2 tablespoons Wildtree Natural Butter Grapeseed Oil, #10282
  • 1 tablespoon diced Onion
  • 2 large Leeks, thinly sliced, using all of the white and some of the green
  • 1 tablespoon Flour
  • 2 cups Milk or Half-and-Half (or combination)
  • 1 teaspoon or so of #10416 – Rancher Steak Rub to taste
  • 1 teaspoon or more Celery Salt
  • 1/4 cup chopped Parsley
  • Grated Cheddar Cheese for garnish, optional

Instructions

  1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
  2. When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
  3. Pour the Grapeseed Oil into the clean saucepan, and saute onion and leeks until soft, about 4 minutes
  4. Stir in flour and cook for 1 minute
  5. Add pureed potato mixture and stir till combined and smooth
  6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes
  7. Season with Rancher Steak Rub, and celery salt – Taste and adjust seasoning
  8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Number of servings (yield): 6

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Vegetarian Rice & Beans

December20

Recipe: Wildtree Rice and Beans

Summary: Wildtree Site Recipe

Ingredients

  • ½ tablespoon Wildtree Natural Grapeseed Oil, #10229
  • ½ onion, diced
  • 1 cup white rice
  • 1 package Wildtree Vegetarian Black Bean Soup Mix, # 10789
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 cups water

Instructions

  1. Heat Grapeseed Oil in a large skillet over medium heat and sauté the onion until translucent
  2. Add the rice and the Black Bean Soup Mix
  3. Sauté for one minute longer
  4. Add the diced tomato and water
  5. Cover and simmer for about 18 minutes

Quick Notes

Calories 350; Fat 3g; Saturated Fat 0g; Carbohydrates 69g; Fiber 8g; Protein 11g; Cholesterol 0mg; Sodium 1020mg

Number of servings (yield): 4

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Vegetarian Black Bean Chili

December20

Wildtree Vegetarian Black Bean Chili

Recipe: Wildtree Black Bean Chili

Summary: Wildtree Site Recipe

Ingredients

  • 1 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • ½ green bell pepper, seeded and diced
  • ½ onion, diced
  • 1 package Wildtree Vegetarian Black Bean Soup Mix, #10789
  • 1 (8 ounce) can crushed tomatoes
  • 1 ¾ cups water
  • Fresh cilantro or parsley, chopped

Instructions

  1. In a medium sized saucepan, heat Grapeseed Oil over medium heat
  2. Add bell pepper and onion and sauté until vegetables are tender
  3. Add the Black Bean Soup Mix and sauté for an additional minute
  4. Mix in the crushed tomatoes and water and stir to combine
  5. Simmer for 20-25 minutes
  6. Garnish with fresh cilantro or parsley

Quick Notes

Calories 180; Fat 4.5g; Saturated Fat 0g; Carbohydrates 30g; Fiber 8g; Protein 7g; Cholesterol 0mg; Sodium 860mg – (I know, sodium is a little high. Try to find no-salt added tomatoes, or use fresh crushed tomatoes.)

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posted under Home, Soups - Stews - Chowders, Vegetarian Main Dishes | Comments Off on Vegetarian Black Bean Chili

Linguine Fra Diavolo

December20

Recipe: Wildtree Linguine Fra Diavolo

Summary: Wildtree Package Recipe

Ingredients

  • 1 (14 ½ ounce) can crushed tomatoes
  • 2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend, #10788
  • 1 pound linguine

Instructions

  1. In a small saucepan over medium heat, bring the can of crushed tomatoes to a simmer
  2. Stir in 2 tablespoons of Fra Diavolo Blend and cook for 5 minutes
  3. Boil linguine until al dente and serve with sauce

Quick Notes

Calories 450; Fat 2g; Saturated Fat 0.5g; Carbohydrates 94g; Fiber 6g; Protein 17g; Cholesterol 0mg; Sodium370mg

Number of servings (yield): 4

www.MyWildtree.com/maryrose

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Sarita’s Pasta Salad

August3

Sarita's Pasta Salad

Ingredients

  • 1 14.5 oz can Stewed Tomatoes
  • 4-6 Roma Tomatoes, diced
  • 1 tsp Kosher Salt
  • 1 small package Pine Nuts
  • Garlic to taste
  • Fresh Basil
  • Wildtree Basil Pesto Grapeseed Oil, #10224 or Butter Grapeseed Oil, #10282 or Olive Oil
  • Farfalle – (Bowtie Pasta)

Instructions

  1. Put the canned tomatoes in a bowl, dice them or break them up by hand
  2. Refill the can with diced fresh tomatoes, & add that to the bowl
  3. Meanwhile, toast the pine nuts in a small dry pan on the stove
  4. When cooled, add to the tomatoes
  5. Add salt, chopped garlic & basil and add to the bowl
  6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
  7. Serve over hot or cold Farfalle pasta

Quick Notes

My friend served this fabulous, but simple, pasta recipe of her mother’s, Sarita. My family was delighted with it…

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Best Enchiladas & Healthy Too!

May16

Enchiladas

Recipe: Enchiritos

Summary: Recipe by Mary Rose – I have tried adding chicken & beef, but you know what? Everyone says they prefer the vegetarian version!

Ingredients

  • 6 8-inch Flour Tortillas
  • 1 can Vegetarian Refried Beans
  • 2 tablespoons Diced Onion
  • 2 tablespoons Diced Green Peppers
  • ½ cup Black Olives, sliced
  • 8 oz can Tomato Sauce
  • 8 ounces Tia Rosa’s Red Enchilada Sauce, #10722
  • 1½ cups Shredded Cheese – Cheddar or Chedder-Jack

Instructions

  1. Preheat oven to 375° & lightly mist the bottom of a baking dish with grapeseed oil – all 6 will fit in a 12×8 or 11×7 baking dish
  2. Heat the Refried bean mixture on the stovetop or in microwave oven
  3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
  4. Add toppings – onion, green pepper, black olives
  5. Mix together the Tia Rosa Sauce & the tomato sauce
  6. Pour a couple of tablespoons of the red sauce over the toppings
  7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
  8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
  9. Bake for 15 minutes
  10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allow about 10 more minutes in the oven

Quick Notes

Add a little of Tia Rosa’s Sauce to the remainder of the refried beans. Place in a shallow pan & heat through in the oven, melting cheese on top towards the end of baking. Garnish with sliced black olives, and or green onions.

I call them Enchiritos because I was trying to copy a Taco Bell dish by that name. They are pretty close!

Microformatting by hRecipe

posted under Home, Italian-Mexican-Latin Dishes, Vegetarian Main Dishes | Comments Off on Best Enchiladas & Healthy Too!
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