As the Labor Day holiday approaches, many people are planning their menu for cookouts, picnics, and get-togethers. While some individuals who will be grilling hamburgers, steaks, or chicken, others who have chosen to be vegetarians will be enjoying a different type of cuisine. Below are a couple of recipes for some of my favorite vegetarian dishes to serve for holidays such as Labor Day.
Gingery Fresh Stir Fry Vegetables and Rice
1 tablespoon of olive oil
1 cup of baby carrots, chopped
1 cup of fresh broccoli, chopped
1 cup of fresh yellow squash, sliced and quartered
1 cup of fresh red pepper, chopped
2 bags of brown rice (or if you use unbagged rice, approximately 2 cups)
1 8 ounce bottle of Annie’s Naturals Gingerly Vinaigrette (you could also use any other ginger vinaigrette
Prepare rice as directed by the instructions on the box. While rice is cooking, heat 1 tablespoon of olive oil in a large skillet on medium heat (you will know the oil is at the right temperature when you can place a drop of water in the skillet, and it sizzles).
Once oil is heated, put in carrots, broccoli, yellow squash, and red pepper into the skillet. Saute’ these vegetables in the oil until they are tender. Remove the vegetables from the heat, and serve them over the rice. Pour the ginger dressing over the vegetables and rice (you can use as much or as little as you like. I prefer mine with lots of dressing).
Serve immediately. This recipe can serve up to 5-6 people.
In regard to the vegetables that are used for this recipe, I would recommend using organic (even from your own garden) if available.
Crockpot Green Beans
1-2 pounds of fresh green beans (I use snap beans, but you can use whatever green beans that you like)
2 teaspoons of sea salt
4-5 cups of water
Prepare beans by snapping off the ends of the beans and breaking into two, if desired. Add sea salt to beans. Cover beans with water (I usually use the above amount, but you are welcome to use more). Cook beans on high for 2 hours. Check tenderness of beans, and if they have reached desired tenderness, turn temperature down to low. Serve within 8 hours. These beans are also wonderful after being refrigerated and served the next day. For a more robust flavor, add 2-3 cloves of garlic before cooking.
Delicious Fruit Salad
1 cup of fresh pineapple, chopped
1 cup of fresh strawberries, halved and quartered
1 cup of fresh blueberries
Place all ingredients in a bowl and mix together. Put in the refrigerator for 1 hour to allow the flavors to mingle. Serve with whipped topping if desired.
Strawberry and Banana Smoothie
2 cups of soy milk
1 package of organic frozen strawberries
2 tablespoons of honey
Place all ingredients into a blender and process for 1-2 minutes. Serve immediately. Makes 3 servings.