Miniveggiewagon Recipes

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WATERMELON MINI-WEDGES



Watermelon Mini-Wedges image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons sugar
1 teaspoon kosher salt
Zest of 1 lime
1 small seedless watermelon, cut into small wedges

Steps:

  • Mix together the sugar, salt and lime zest in a small serving bowl. Put the bowl on a platter, add the watermelon wedges and serve.

MINI VEGGIE BURGER PITAS



Mini Veggie Burger Pitas image

"I love making these for Meatless Mondays. I'm a fairly proud meat eater, but once a week, I take a break and go full veg for dinner."

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 21

1/2 cup quinoa, rinsed
1 15-ounce can cannellini beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
1/2 cup diced English cucumber
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
2 teaspoons tahini (sesame paste)
1/4 teaspoon sugar
1 small clove garlic, grated
Hot sauce, to taste
Kosher salt and freshly ground pepper
2 large whole-wheat pitas, warmed and halved
Red-leaf lettuce and sliced tomato, for serving

Steps:

  • Make the veggie burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
  • Meanwhile, puree half of the cannellini beans in a food processor. Combine 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.
  • Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl. Season with hot sauce, salt and pepper. Set aside.
  • Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side.
  • For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce. Serve while on the elliptical machine.

Nutrition Facts : Calories 340, Fat 7 grams, SaturatedFat 1 grams, Sodium 720 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 15 grams

MINI VEGGIE WAGON



Mini Veggie Wagon image

For our family reunion at my sister's farm house, I made mini wagons out of veggies to place on the tables. Even the youngsters had fun eating their vegetables right down to the cucumber wagon wheels. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 celery ribs
1 medium cucumber
2 wooden skewers (6 inches)
Fresh baby carrots, broccoli florets and purple cauliflowerets or vegetables of your choice
Vegetable dill dip

Steps:

  • Cut celery ribs in half lengthwise and then into 6-in. pieces. Cut cucumber into 1/2-in. slices. Place one cucumber slice on the end of each skewer; place celery pieces lengthwise across skewers to form wagon frame. , Pile carrots, broccoli, cauliflowerets and remaining cucumber on wagon. Serve with dip.

Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

MORGAN'S VEGGIE RAGU



Morgan's Veggie Ragu image

My incredible sister Morgan set a standard of kindness, generosity, and straight-up humanity that I try hard to honor and exemplify every day of my life. She was also a lasagna thief. When we'd all get together I never wanted her (as the only vegetarian in the group) to be forced to eat only the side dishes around a big meaty main course. So I'd make a giant veggie lasagna to add to the spread. I can't tell you how many times she'd have just one slice and then take the whole thing home! I'd be standing there like, "Yeah, sure, Morgan, take the entire lasagna home with you. That's just what I meant for you to do." Aw, well, little sisters, right? This one's for you, Bips. The biggest problem with most vegetarian lasagnas is their texture. All mush. The trick for kickass vegetarian lasagna is to roast all the liquid out of the vegetables before they get anywhere near the noodles. Use this ragu in place of meat ragu. And don't be surprised when your sister swipes the leftovers.

Provided by Guy Fieri

Categories     condiment

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
1 small zucchini, cut lengthwise into 1/4-inch-thick strips
1 red bell pepper, seeded and cut into 1/4-inch-thick slices
1/2 fennel bulb, cut into 1/4-inch-thick slices
4 celery stalks, cut crosswise into 1/4-inch-thick slices
1 carrot, cut into 1/4-inch-thick coins
1 small onion, sliced into thin wedges
4 cups chopped kale leaves (ribs and stems removed)
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon chopped basil
1 tablespoon chopped marjoram
1 tablespoon chopped oregano
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
7 or 8 turns freshly ground black pepper
One 28-ounce can crushed fire-roasted tomatoes, with their juice

Steps:

  • 1.Preheat the oven to 425 degrees F.
  • 2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
  • 3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

READY-FOR-ANYTHING VEGGIE MIX



Ready-for-Anything Veggie Mix image

Get more of the good stuff on your plate with these variations of vibrant veggie mixes. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

Provided by Juliana Hale

Categories     Vegetable Side Dishes

Time 15m

Yield 6

Number Of Ingredients 7

1 cup chopped zucchini
½ cup chopped yellow squash
1 ½ cups cherry tomatoes
1 cup thinly sliced fennel
½ teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.9 g, Sodium 110.1 mg, Sugar 0.4 g

MINI VEGGIE WAGON



Mini Veggie Wagon image

I got this recipe out of this month's simple and delicious and will be making it soon for the kids. You can use any vegetables you want and get set for the kids to get excited to eat their veggies. You can also use veggie dip for them to dip the vegetables in. Other veggies you can use, mini carrots, broccoli, grape tomatoes

Provided by faith58

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 celery ribs
1 medium cucumber
2 wooden skewers (6 inches)
red shoestring licorice (optional)

Steps:

  • Cut celery ribs in half lengthwise and then into 6-in. pieces. Cut cucumber into 1/2 inches slices.
  • Place one cucumber slice on the end of each skewer, place celery pieces lengthwise across skewer's to form wagon frame.
  • You can also tie a red shoestring licorice around one of the celery pieces in front for a handle.
  • Pile carrots, brocolli and cucumbers on wagon. Serve with dip!
  • The kids will love these.

Nutrition Facts : Calories 14.1, Fat 0.1, Sodium 17.5, Carbohydrate 3.3, Fiber 0.7, Sugar 1.6, Protein 0.6

MINI VEGGIE POT PIES RECIPE BY TASTY



Mini Veggie Pot Pies Recipe by Tasty image

These pies are everything you love about pot pie, except they're vegetarian and mini! Featuring an assortment of fall root vegetables and crispy puff pastry crust, these pot pies are sure to wow at your Thanksgiving dinner.

Provided by Tasty

Categories     Appetizers

Time 45m

Yield 12 mini pies

Number Of Ingredients 15

nonstick cooking spray, for greasing
3 sheets frozen puff pastry, thawed
2 tablespoons grapeseed oil
1 small yellow onion, diced
½ small celery root, peeled and diced
2 medium carrots, diced
1 large parsnip, peeled and diced
1 small sweet potato, peeled and diced
¼ cup all purpose flour
2 cups vegetable stock
1 teaspoon dried thyme
2 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
round cutter, 4 in ( 10 cm)

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
  • Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
  • Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
  • Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
  • Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
  • Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
  • Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 2 grams, Protein 6 grams, Sugar 5 grams

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