Last Minute Vegetarian Thanksgiving Dishes

20 Vegetarian Thanksgiving Dishes | Dietitian Debbie

Are you still planning out your Thanksgiving menu as you make up your shopping list for the weekend? (Sheepishly raises hand…) Maybe you plan to have a few vegetarians sitting around your table this year and you have no idea what to make for them? Have no fear, I have you covered with this delicious round up of 20 delicious, vegetarian-friendly Thanksgiving dishes!

Links are listed by rows from left to right.

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Need even more inspiration? Check out my Vegetarian Thanksgiving Pinterest Board!

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables | Dietitian Debbie Dishes Whenever people tell me that they don’t like vegetables, I always suggest that they give roasted ones a try. There is just something magical that happens to roasted vegetables. They take on a tender texture without getting mushy, crisp up nicely around the edges, and become subtly sweet. Mmm… It makes me sad that I missed out on roasted vegetables for so many years growing up! 

The theme of this month’s recipe redux was to take a family Thanksgiving recipe and make it healthier. This isn’t really a remake of a family favorite, but as a dietitian, I want to make sure any future Thanksgivings I may host feature a lot of tasty vegetable dishes. These rosemary roasted vegetables would be the perfect side dish. I know there aren’t usually enough non-starchy vegetables on the Thanksgiving table, so why not make this dish a new tradition? Who says that the turkey and pumpkin pie have to be the stars of the show?! I know I am considering it! 

Fall vegetables pair really well with rosemary, which is a Thanksgiving favorite. I used brussels sprouts, butternut squash, parsnips, red onion, and carrots in my dish, but feel free to substitute with other hardy vegetables you have on hand. (Think sweet potatoes, delicata squash, rutabaga, etc.) To make it extra special, I browned a bit of butter to toss the vegetables in after cooking to add even more flavor. (Roasted vegetables with a little brown butter = heaven.) Not sure how to brown butter? Check out this helpful tutorial.

Rosemary Roasted Vegetables | Dietitian Debbie Dishes

 

Rosemary Roasted Vegetables
 
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No Thanksgiving dinner would be complete without a delicious vegetable filled side dish like these rosemary roasted vegetables.
Author:
Recipe type: Side Dish
Cuisine: Vegetarian
Serves: 4-5
Ingredients
  • 1 butternut squash, peeled and chopped into ½" pieces
  • ½ red onion, sliced
  • 1 large parsnip, peeled and sliced in ¼" wide pieces
  • 2 carrots, peeled and sliced in ¼" wide pieces
  • 1 large handful brussels sprouts, halved
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil (2 tablespoons if making browned butter)
  • 1 sprig fresh rosemary, leaves removed
  • Salt to taste
  • Optional:
  • 3 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop vegetables and place into a large mixing bowl.
  3. Add garlic, olive oil, rosemary leaves and salt to vegetables. Toss to coat.
  4. Spread onto baking sheets in a single layer. (Try not to overcrowd the vegetables.)
  5. Bake for 50-60 minutes or until vegetables are browned and tender.
  6. Optional: Melt butter in a small saucepan. Stirring continuously, allow butter to continue to cook until it begins to foam. As soon as the butter begins to turn golden brown and smell caramel-like, remove from the heat and pour into a heat safe bowl. Toss vegetables in brown butter to serve.
  7. Garnish with fresh rosemary.
Nutrition Information
Serving size: ⅔ Cup Calories: 182 kcals Fat: 12 g Saturated fat: 5 g Carbohydrates: 18 g Sodium: 103 mg Fiber: 3.5 g Protein: 1.8 g

 
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Gluten Free No Bake Pumpkin Pie

No Bake Pumpkin Cheesecake | Dietitian Debbie Dishes The two dishes that I looked forward to most at Thanksgiving growing up were the sweet potato casserole and the pumpkin pie (with a huge dollop of whipped cream!). My grandmother always made the best pies. She was a pro at making homemade pie crust. Since I knew any pie I made couldn’t measure up by my grandma’s, I thought I would go a different route. This gluten free, no bake pumpkin cheesecakes are my fun twist on the tradition pumpkin pie. They can be whipped up in a matter of minutes and made ahead so that you can focus on the main affair. 

No Bake Pumpkin Cheesecake | Dietitian Debbie Bring these to friends-giving and you’ll be the most popular person at the party! To make these gluten free, the crust is made from crushed pecans rather than graham crackers glued together with a little bit of butter and brown sugar. (So good by itself, I had a hard time not snacking on little bites while assembling these babies.) On top of that simple crust is a super rich and creamy pumpkin flavored mousse/pudding/cheesecake. Since this is a pretty rich dessert, I would suggest serving in small glasses (even shot glasses!). The filling for these no bake pumpkin pies was adapted from these lovely no-bake bourbon pecan pie cheesecakes from How Sweet It Is.

Gluten Free No Bake Pumpkin Pie
 
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Author:
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 3-4
Ingredients
  • 1 cup pecans
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 cup canned pumpkin
  • 8 ounces cream cheese, softened
  • 4 ounces mascarpone cheese, softened
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅓ cup sugar
Instructions
  1. Pour pecans into a food process and puree until they resemble bread crumbs. Transfer to a small bowl.
  2. Melt butter and pour over pecans. Add brown sugar and stir well. Set aside.
  3. In a large mixing bowl, add the pumpkin, cream cheese, mascarpone, and vanilla. Beat with an electric mixer until smooth. Add the cinnamon, ginger, nutmeg, and sugar. Beat again until all ingredients are mixed well.
  4. To assemble pies, divide pecan crust between serving glasses. Press into the bottom of the glass. Spoon pumpkin mixture over the crust. Top with whipped cream, cinnamon, and additional pecans. Serve chilled.

No Bake Pumpkin Cheesecake | Dietitian Debbie  

Herby Baked Kale Chips

Herby Kale Chips | Dietitian Debbie Dishes I know everyone was talking about kale chips ages ago, but I just wanted to make sure no one forgot about this fabulous little snack. :-) As a dietitian at a holiday party, the expectation is that you’ll bring the healthiest dish. Of course, you want it to taste good too! Kale chips are one of those foods that fit both those criteria.

Over the last 4ish years that I have had this blog, I’ve had plenty of healthy recipe successes as well as failures. One recipe that I couldn’t quite get right for trying were kale chips. Last weekend, I was really craving them though so I sucked it up and set a new batch to roasting after reading these tips from Oh She Glows. Fingers crossed, they turned out great!

Herby Kale Chips | Dietitian Debbie Dishes These kale chips are one of those healthy foods you can bring to a party and not feel completely ridiculous for being the health-nerd who brought kale. Because kale in chip form like this doesn’t feel like chewy, dense kale anymore, it feels like a satisfying, salty snack. (Which also happens to be packed with good for you nutrients!)

Herby Baked Kale Chips
 
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Satisfy your craving for a salty snack the healthy way with these herby baked kale chips. #vegan and #glutenfree
Author:
Recipe type: Snack
Cuisine: Vegan
Serves: 4-5
Ingredients
  • ½ tablespoon olive oil
  • 1 bunch kale
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • Salt to taste
Instructions
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Remove stems from the kale leaves and chop into 1"-2" pieces. Spin kale in a salad spinner to remove excess moisture or pat dry with paper towels. Transfer kale leaves to a large bowl.
  3. Toss with olive oil, salt, garlic powder, paprika, and onion powder. Using your hands, gently massage oil into leaves.
  4. Spread kale leaves in a single layer onto a baking sheet or two. (Make sure leaves don't overlap.)
  5. Bake for 25-30 minutes or until kale leaves have darkened and dried. Let sit on the stovetop for 5 minutes to cool before serving.
  6. Store extra chips in an airtight container or ziploc bag.
Nutrition Information
Serving size: 1 Cup Calories: 42 kcals Fat: 2 g Saturated fat: 0.3 g Trans fat: 0 g Carbohydrates: 5 g Sodium: 20 mg Fiber: 1.3 g Protein: 2 g Cholesterol: 0 mg

 

YumUniverse Sweet Potato, Kale, and Lentil Stew

  Sweet Potato, Kale, and Lentil Stew | Dietitian Debbie Dishes Last week, I was invited to participate in the book launch party for Chicago native, Heather Crosby. She is a plant-based, gluten-free foodie who has a huge online following/community over at YumUniverse.com. I’ve spent the last couple of days spending spare minutes reading through her book and drooling over the gorgeous photography. The YumUniverse book was more than just a cookbook, it is an all-in-one resource for adopting a plant-based lifestyle. Heather spends the first third of the book sharing her own journey to a plant-based lifestyle. She then shares incredibly helpful tips and tricks for storing produce, sprouting and soaking grains, and cooking terminology. 

As a dietitian, I could really resonate with Heather’s approach to making healthy lifestyle changes. Eating healthy takes lifelong commitment to making better food choices every day. 

“If we truly want to change our lives for the better, we have to reprioritize. Food is a relationship, and relationships take work… In order to achieve health goals, we have to let go of the conventional notion that cooking should always take 20 minutes or less.” (pg. 85)

Will and I probably spend quite a bit more on food each week than most 2 person households, but we recognize the importance of fueling the body with good food. We think of it as an investment in good health. We may spend more on groceries now, but we save on medical bills later in life!

YU_Book_Main

Here’s a sneak peek at one of the delicious and healthy recipes from Heather’s book. It was a chilly, rainy day here in Chicago, so I decided to make a bowl of this yummy sweet potato, kale, and lentil stew. If you want to see more great plant-based, gluten-free recipes, sign up for my giveaway for a free copy of YumUniverse! To participate in the giveaway, leave a comment on this post telling me what your favorite fall dish is and I’ll randomly select a winner by 5PM (CST) on Friday, 11/14! WINNER of the YumUniverse Cookbook was Terry!!!

YumUniverse Sweet Potato, Kale, and Lentil Stew
 
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Cozy up to a bowl of this delicious sweet potato, kale, and lentil soup on a rainy fall day. It's loaded with good for you nutrients!
Author:
Recipe type: Soup, Entree, Lunch
Cuisine: Vegan, Gluten-Free
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 2 cups sweet potato, diced
  • ½ yellow bell pepper, seeds and ribs removed, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1½ teaspoons ground cumin
  • 1 tablespoon lime juice
  • 6 cups veggie stock
  • ½ cup hulled buckwheat groats, soaked
  • 1 cup French green lentils, soaked
  • 1 bay leaf
  • 3 large kale leaves, stems removed, chopped
  • 2 teaspoon sea salt, or more to taste
  • Black pepper to taste
Instructions
  1. Heat a large stockpot to medium, add coconut oil, sweet potato, yellow bell pepper, and onion, and sauté for 15 minutes, stirring occasionally. Add garlic and cumin and stir occasionally for 3 minutes.
  2. Now add lime juice, veggie stock, buckwheat, lentils, and bay leaf. Bring to a boil.
  3. Reduce heat to a simmer and cook, covered, another 15 minutes. Stir in kale and cook for another 1-2 minutes. Season with salt and fresh ground pepper to taste.

Sweet Potato, Kale, and Lentil Stew | Dietitian Debbie Dishes

 

Vegetarian Stuffed Eggplant


Vegetarian Stuffed Eggplant | Dietitian Debbie Dishes
As a foodie, one of the things I have loved most about moving to a big city is the seemingly endless options of new restaurants to try. Not only that, I know that as a vegetarian, I can find something to eat on almost every menu too. (I didn’t always have so much luck when we lived in BBQ central – ie. Memphis!) Despite the long list of options, we do end up at a lot of the same places in our own neighborhood. One place we have found ourselves a few times is Birchwood Kitchen. On Friday, we shared a version of this stuffed eggplant that I knew immediately I had to recreate for the blog. Of course, I made a few variations by swapping pumpkin for butternut squash in the sauce and stuffing the eggplants with quinoa instead of couscous.  

Vegetarian Stuffed Eggplant | Dietitian Debbie Dishes As I start to think of vegetarian options for Thanksgiving, this fancied up eggplant dish just might make an appearance! So far, it’s a tie between this dish and my vegetarian pot pies. Decisions, decisions… If you are more pressed for time, you can simply cube up all the eggplant, roast it in cube form with olive oil on a cookie sheet, and toss with the rest of the ingredients for a delicious grain based salad rather than a stuffing. You could also skip the additional step of making the sage pumpkin sauce. 

Vegetarian Stuffed Eggplant
 
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A fancied up version of stuffed eggplant that would be a perfect turkey stand-in for a vegetarian friendly Thanksgiving.
Author:
Serves: 4-5 servings
Ingredients
  • For the stuffed eggplants:
  • 2 medium eggplants
  • Vegetable oil spray
  • 1 cup quinoa, rinsed
  • 2¼ cups vegetable broth (divided)
  • 1 tablespoon butter
  • ¼ onion, chopped (~1/4 cup)
  • 2 cloves garlic, minced
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup raisins
  • ⅓ cup chopped almonds
  • ¼ cup crumbled feta cheese
  • For the pumpkin sage sauce:
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • ¾ cup canned pumpkin puree
  • 1 teaspoon dried sage
  • Salt and Black Pepper to taste
Instructions
  1. Eggplant Instructions:
  2. Preheat the oven to 375 degrees Fahrenheit.
  3. Cut eggplants in half lengthwise and scoop out the insides into a colander leaving a ⅓ inch thick "shell". Salt the shells and inside pieces and set aside.
  4. Rinse quinoa and add to a small saucepan with the 2 cups of broth. Over medium-high heat, bring to a simmer and cover. Let simmer for 15 minutes or until the broth has been absorbed by the quinoa.
  5. While quinoa cooks, return to your salted eggplant and pat dry with a paper towel. For the shells, spray insides with cooking spray and lay cut-side down on a cookie sheet. Bake for 35-40 minutes or until skin begins to wrinkle and shells soften.
  6. In a large stock pot, melt the butter. Add the chopped onions and cook for 3-5 minutes or until onions are soft and translucent. Stir in the garlic and cook another minute.
  7. Chop the eggplant pieces scooped from the skin into small ¼" pieces and add to the onions in the stock pot. Stir in ¼ cup broth and spices (cumin, coriander, turmeric, cinnamon). Cook for 2-3 minutes.
  8. Add the finished quinoa and chickpeas to the pot with the onions and eggplant. Cook for another 2 minutes and then turn off the heat.
  9. Add the lemon zest, lemon juice, raisins, almonds and feta cheese to the pot and stir to combine. Set aside.
  10. For the pumpkin sage sauce:
  11. In a medium saucepan, melt the butter. Stir in the flour with a whisk and cook another 2 minutes or until is starts to bubble.
  12. Stir in the milk. Continue to stir for 3-4 minutes or until it begins to thicken slightly. Add the pumpkin, sage, salt, and ground black pepper. Stir well and cook another 1-2 minutes.
  13. To serve:
  14. Spread the pumpkin sauce onto a large plate. Scoop quinoa stuffing into hollowed eggplant skins and arrange on prepared plate. Garnish with arugula leaves.
Nutrition Information
Serving size: 1 Eggplant Calories: 389 kcals Fat: 14 g Saturated fat: 5.6 g Trans fat: 0 g Carbohydrates: 56 g Sugar: 12 g Sodium: 679 mg Fiber: 9.5 g Protein: 13.6 g Cholesterol: 23 mg

Vegetarian Stuffed Eggplant | Dietitian Debbie Dishes

Spicy Black Bean Soup

Spicy Black Bean Soup | Dietitian Debbie Dishes Do you have a couple cans of black beans hanging out in the back of your pantry that have been collecting dust? It’s time to brush them off and put them to good use in this spicy black bean soup! I pieced together this soup after I was feeling a bit frustrated from making yet a second batch of this pumpkin chocolate chip bread that turned out to be a flop. The first time, I pulled it out before it had a chance to cook all the way through (despite a clean toothpick test!), and the second time it stuck to the bottom of the loaf pan. Ugh. I don’t do near as much baking these days as I used to… I must be losing my touch! I’m sure I’ll have a chance to do some more practicing with the holiday season just around the corner. 

Spicy Black Bean Soup | Dietitian Debbie Dishes This bean soup, on the other hand, turned out great! Canned beans and stewed tomatoes make the prep for this soup super easy. I wanted to make it a bit more interesting so I served this soup topped with sour cream, this homemade chimichurri, and a few slices of fried plantains. You can keep it simple with just sour cream and a few pieces of cilantro – or follow my lead. Either way, this soup is definitely delicious!  It is just the right amount of spicy, hearty, chunky, creamy, and perfect for chilly fall evenings.  This spicy black bean soup also happens to be vegan friendly as well and a great way to amp up the protein in your diet as each bowl offers up to 16 grams of plant-based protein. 

Spicy Black Bean Soup
 
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Put those cans of black beans that have been lingering in your pantry to good use in this vegan spicy black bean soup.
Author:
Recipe type: Entree
Cuisine: Vegan
Serves: 3
Ingredients
  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 (15.5 oz) cans black beans, drained and rinsed
  • 1 (14.5 oz) can chopped tomatoes
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • Salt and Pepper to taste
Instructions
  1. In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
  2. Add the garlic and sauté for another minute.
  3. Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.
  4. Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.
  5. Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.
  6. Serve with fried plantains, sour cream, and/or chimichurri.
Nutrition Information
Serving size: 1 Cup Calories: 332 kcals Fat: 8 g Saturated fat: 1.2 g Trans fat: 0 g Carbohydrates: 51 g Sugar: 6.6 g Sodium: 634 mg Fiber: 16.8 g Protein: 16.5 g Cholesterol: 0 mg

 

Pear Green Smoothie

  Pear Green Smoothie | Dietitian Debbie Dishes Are you still recovering from your Halloween celebrations last night? Or maybe you ate just a few too many pieces of candy yesterday? (To be honest, I know I did!) Hit the reset button this morning with this refreshing pear green smoothie. This smoothie has everything you need to get back on your feet. An added bonus is that a lot of the ingredients in this smoothie are also great for your skin, so you could think of it as a sippable beauty treatment. 

  • Almond butter provides healthy fats and Vitamin E which plays an important role in preventing tissue damage – ie. wrinkles.
  • This smoothie provides over 100% of your daily needs for Vitamin A which also is important for building and maintaining healthy skin, teeth, and bones. 
  • A good balance of healthy fiber, protein, and fat in this smoothie helps you feel satisfied and full for longer than a fruit and vegetable based juice. 

A couple tips for those of you who may have tried spinach in your smoothies before and been disappointed when it was chunky: use baby spinach leaves and put the spinach into the blender first and layer the other ingredients over top. Investing in a more powerful blender also makes green smoothies more palatable. I remember the first time I tried to make a green smoothie in my $20 Target blender, it was chewy and gross. I never tried a green smoothie again for a long time after that! I put off investing in a better blender for a long time, but now I can see that it is totally worth every extra penny. 

Pear Green Smoothie
 
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Hit the reset button on healthy eating with this pear green smoothie.
Author:
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 1
Ingredients
  • 1 handful baby spinach leaves (~1 cup)
  • 1 ripe banana
  • 1 pear
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • Dash of nutmeg
  • 1 tablespoon of almond butter
  • ¼ cup yogurt (plain or vanilla)
  • ⅓ cup milk
Instructions
  1. Pour all the ingredients together in a blender. (Place the spinach in first so the rest of the ingredients can weigh the leaves down to help it puree up better.)
Nutrition Information
Serving size: 1 Smoothie Calories: 415 kcals Fat: 13.2 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 68 g Sodium: 106 mg Fiber: 11.5 g Protein: 12 g Cholesterol: 12 mg

Pear Green Smoothie | Dietitian Debbie Dishes

Mini Vegetarian Pot Pies

Mini Vegetarian Pot Pies | Dietitian Debbie Dishes Are you all dressing up for Halloween this year? Normally, I don’t really do anything but this year we were invited to a Halloween party. Cue the frantic search for a costume! I’ve never done a couple costume before, so I asked Will if we could do something together. Since we are big nerds, we wanted to do something along the theme of the tv show Dr. Who. Do you know it? Will basically has the wardrobe of this Doctor, so his costume was easy. I debated about trying to dress up as one of the girls from the show, but none of them seemed to fit. After some googling, I found this cute costume for the tardis (i.e. Dr. Who’s time machine). I may feel a little ridiculous, but it should be a fun time!

Mini Vegetarian Pot Pies | Dietitian Debbie Dishes

On a different note, did you notice my new blog logo?! After hearing great things from a few other local bloggers, I got in touch with Lindsay from White Oak Creative here in Chicago to work on rebranding my site a bit with a new logo. Behind the scenes I have been struggling for over a year to try and put something together on my own in Photoshop. Everything I came up with was soooo bad! Learn from my mistake and just invest in the professional from the beginning. It has totally been worth every penny!

Finally, let’s talk about these pot pies! I was craving some kind of comfort food and had been wanting to make homemade pot pies for a long time. I picked up these 5″ round ramekins at the store over the weekend, just so that I could experiment with these vegetarian pot pies. This recipe makes about 6 cups worth of filling so you may be able to fill more ramekins or bowls if you use smaller ones. Those ramekins were definitely a worthy investment because I have a feeling I’ll be making this recipe on repeat over the winter. These pot pies are hearty, filling, and chock full of vegetables. To make things a little more interesting, I used a chopped rutabaga I picked up at the farmers market instead of potato. Rutabagas have an interesting flavor that is just a bit bitter, but works well in a mixed dish like this one. If you can’t find any rutabagas as your local store (or you aren’t feeling very adventurous), feel free to substitute with a large peeled potato.

Mini Vegetarian Pot Pies
 
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A vegetarian friendly version of one of the ultimate comfort food dishes - pot pie. These mini vegetarian pot pies are perfect for chilly fall or winter evenings.
Author:
Recipe type: Entree
Cuisine: Vegetarian
Serves: 3-4
Ingredients
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 carrots, quartered
  • 6 ounces mushrooms chopped (button and/or shitake)
  • 2 cloves garlic, minced
  • 1 rutabaga, chopped in ¼" pieces (Can sub a potato)
  • 1 cup frozen peas
  • 2-3 stalks celery, chopped
  • 2½ tablespoons flour
  • 2 cups vegetable broth
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Dash of salt and black pepper
  • 14 ounce container of puff pastry
Instructions
  1. Two to three hours before you plan to make this dish, put the puff pastry into the fridge to thaw.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. In a large stock pot, melt the butter. Add the onions, carrots, and mushrooms. Stir and cook over medium heat for about 5 minutes or until onions are translucent and mushrooms begin to shrink.
  4. Stir in the minced garlic and cook another minute. Add the rutabaga, peas, and celery and stir. Let cook another 2-3 minutes.
  5. Sprinkle flour over the vegetables in the pot and stir to coat. Pour in the vegetable broth and bring to a gentle simmer. Let pot simmer for 7-10 minutes. The liquid in the pot should begin to thicken.
  6. Stir in the oregano, thyme, salt, and pepper. Allow to simmer another 1-2 minutes and turn off the heat.
  7. Arrange 3 or 4 small ramekins onto a baking sheet. Cut the puff pastry into squares that are the diameter of your ramekins.
  8. Evenly divide the vegetable filling between each of the ramekins. Top with a sheet of puff pastry. Poke 4 small holes into the middle of the puff pastry to allow steam to escape while cooking.
  9. Bake for 30-35 minutes or until filling is bubbly and the puff pastry is golden brown.

  Mini Vegetarian Pot Pies | Dietitian Debbie Dishes

Parmesan and Herb Crusted Fish

  Parmesan and Herb Crusted Fish | Dietitian Debbie Dishes

Will is an avid reader of a website called Reddit. Like YouTube, it can literally steal hours of your time by enticing you with cute animal pictures and click bait type news stories. However, it can be a source of useful information like this recipe for something called “heroin chicken”.  With such a funky recipe name and the promise that it is “so good, it’s addicting” we couldn’t pass it up. We thought the parmesan and herb crust would go well with fish as well so we tried it out last week. We were right! The first time, we followed the crust directions for the chicken as written and found it to be just a bit too buttery/oily. This time around we adjusted the fat/cheese/herb ratios and found it to be just right. 

We used a mild white fish on the first go around of this recipe and weren’t able to get it again at the market this weekend. Instead, we picked up some lake herring which is similar but a little more fatty than white fish. Either way, the recipe was still a success so I knew then that I needed to share! Feel free to experiment with other fish you may have on hand like salmon, tuna, or tilapia and let me know how it turns out.

Parmesan and Herb Crusted Fish | Dietitian Debbie Dishes

As you may have already guessed, this is one of those simple recipes that you may just end up adding to your weekly rotation. (It has become one for us!) We had it for dinner last night with some of these caramelized brussels sprouts and baked sweet potato. 

Parmesan and Herb Crusted Fish
 
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This simple and delicious parmesan and herb crusted fish is sure to be a new addition to your weekly rotation of meals.
Author:
Recipe type: Entree
Cuisine: Pescatarian, Gluten Free
Serves: 2
Ingredients
  • 8 ounce fillet of white fish (or tilapia)
  • ¼ cup shredded parmesan cheese
  • ½ tablespoon butter
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
Instructions
  1. Lay fish skin side down on a baking sheet.
  2. In a small bowl, toss together the parmesan, oregano, thyme, and rosemary.
  3. In a second small bowl, melt the butter in the microwave (~10 seconds).
  4. Brush butter on the upright side of the fish. Sprinkle evenly with the parmesan and herb mixture.
  5. Turn your broiler to high heat. Put fish on a broiler rack ~4-5" under the flame. Let broil for 8-10 minutes or until golden brown and fish has reached an internal temperature of at least 145 degrees.
Nutrition Information
Serving size: 4 ounces Calories: 248 kcals Fat: 14 g Saturated fat: 5.3 g Carbohydrates: 0.8 g Sodium: 276 mg Fiber: <1 g Protein: 28 g Cholesterol: 84 mg