The Super Diabetes Site

Tag: vegetarian

  • Skillet Caraway Cornbread

    Skillet Caraway Cornbread

    How to Make Skillet Caraway Cornbread

    NOTE: The bread may also be prepared in an 8-inch square baking pan coated with nonstick cooking spray. You won’t need the 2 tsp. vegetable oil.


    15 min prep time


    20 min cook time


    16servings


    1 wedge

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. In a small, dry skillet, toast the caraway seeds over medium heat for 2 to 3 minutes, just until lightly browned and fragrant; set aside. When the oven is hot, add 2 tsp. of the vegetable oil to a 9-inch cast-iron skillet. Heat the pan in the oven for 5 minutes.

    2. Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.

    3. In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.

    4. Add the wet ingredients to the dry ingredients and mix until just combined.

    5. Carefully add the batter to the hot skillet and bake for 20 to 22 minutes, or until the cornbread is cooked through and a cake tester or toothpick inserted in the middle comes out clean. Let the cornbread cool for 5 minutes. Cut into 16 same-sized wedges and serve warm.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Mexican/Southwestern
    Kid Friendly
    Vegetarian
    Sides
    Holidays & Entertaining
    Dessert
    pinterestfacebooktwittermail

    Nutrition facts

    16 Servings



    • Serving Size

      1 wedge


    • Amount per serving



      Calories





      125

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      75mg
      2%

    Ingredients

    caraway seeds
    1 tsp

    vegetable oil (divided)
    1/4 cup plus 2 tsp

    cornmeal
    1 cup

    whole wheat flour
    1 cup

    baking powder
    1 1/2 tsp

    baking soda
    1/2 tsp

    salt
    1/2 tsp

    eggs
    2

    low-fat buttermilk
    1 cup

    honey
    1/4 cup

  • Seasonal Heirloom Tomato Salad

    Seasonal Heirloom Tomato Salad

    How to Make Seasonal Heirloom Tomato Salad


    10 min prep time


    4servings


    10 tomato slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange the tomatoes on a platter in an overlapping style. Scatter the onion on top of the tomatoes.

    2. In a small bowl or liquid measuring cup, whisk the vinegar and oil. Drizzle the vinaigrette over the tomatoes. Sprinkle with the salt, pepper, and basil, and serve.

    Veggie Rich
    Low Carb
    Italian
    Salads
    Vegetarian
    Sides
    No Cook
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      10 tomato slices


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      2g

    • Potassium
      470mg
      10%

    Ingredients

    fresh basil (thinly sliced)
    1/4 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    1 1/2 tsp

    balsamic vinegar
    2 tbsp

    red onion (thinly sliced)
    1/2 whole

    tomato(es) (thinly sliced (about 10-12 slices each))
    4 med

  • Sauteed Baby Spinach With Currants and Pine Nuts

    Sauteed Baby Spinach With Currants and Pine Nuts

    How to Make Sauteed Baby Spinach With Currants and Pine Nuts

    This recipe featured in:

     


    8 min prep time


    8 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in an extra-large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown, about 2 minutes. Transfer the garlic to a small dish and set aside.
    2. Add the spinach to the skillet, one large handful at a time. Cook and toss with tongs until all of the spinach is just wilted, about 4 minutes. Add the lemon juice and currants, and toss to combine, about 30 seconds. Remove from the heat and sprinkle with the salt and, if using, pepper.
    3. Using tongs, transfer the spinach to a serving bowl or platter. Top with the reserved garlic slices and the pine nuts, and serve with the lemon wedges.
    Veggie Rich
    Low Carb
    Vegan
    Vegetarian
    Foodie
    Holidays & Entertaining
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      595mg
      13%

    Ingredients

    pine nuts (pan-toasted)
    1 tbsp

    black pepper (optional)
    1/4 tsp

    salt
    1/4 tsp

    raisins or currants
    1 tbsp

    lemon (1/2 juiced, 1/2 cut into 4 wedges)
    1

    spinach
    1 lbs

    garlic (thinly sliced)
    1 clove

    olive oil
    1 tsp

  • Roasted Winter Vegetables

    Roasted Winter Vegetables

    How to Make Roasted Winter Vegetables

    Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you’re not cooking for a crowd. For added acidity, you could drizzle lightly with balsamic vinegar just before serving.


    30 min prep time


    1 hr cook time


    14servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
    2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
    3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.
    Veggie Rich
    Low Sodium
    Comfort Food
    Vegan
    Vegetarian
    Holidays & Entertaining
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    14 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      370mg
      8%

    Ingredients

    carrots (peeled and sliced into 1-inch rounds)
    2 cup

    sweet onion (chopped)
    2 cup

    turnips (peeled and cut into 1 1/2-inch cubes)
    2 cup

    parsnips (peeled and sliced into 1-inch thick rounds)
    2 cup

    rutabaga (peeled and cut into 1-inch cubes)
    2 cup

    butternut squash (peeled and cubed)
    2 cup

    garlic (peeled)
    12 clove

    olive oil
    2 tbsp

    salt
    1/2 tsp

    minced fresh thyme
    1 tbsp

    chopped fresh parsley
    1/3 cup

  • Roasted Brussels Sprouts With Honey Mustard

    Roasted Brussels Sprouts With Honey Mustard

    How to Make Roasted Brussels Sprouts With Honey Mustard


    15 min prep time


    45 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425°F. Line a flat baking sheet with parchment paper.
    2. Toss the trimmed sprouts with the olive oil, salt, and pepper in a large bowl. Put the sprouts on the parchment-lined baking sheet in one single layer.
    3. Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes.
    4. Mix together the mustard and honey in a small bowl. When the sprouts are done, add them to a serving bowl. Add in the honey mustard mixture, and toss well. Serve immediately.
    Veggie Rich
    Low Sodium
    Low Carb
    French
    Vegetarian
    Sides
    Dinner
    Foodie
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      3g

    Ingredients

    honey
    1 tbsp

    coarse Dijon mustard
    2 tbsp

    salt and pepper to taste (not included in nutrition analysis)
    1

    olive oil
    2 tbsp

    brussels sprouts (bottoms trimmed)
    2 lbs

  • Red Onion Green Beans

    Red Onion Green Beans

    How to Make Red Onion Green Beans


    15 min prep time


    30 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 6-quart pot of water, filled 2/3 full, to boiling. Add the salt. Add the green beans and turn off the heat. Let the green beans stand in the water for 3 to 4 minutes. Drain. Plunge the green beans into a bowl of ice water. Drain the beans; set aside.
    2. In a large skillet, heat the butter and oil over medium heat. Add the onions and cook, stirring occasionally, for 20 to 25 minutes, until very soft. Lower the heat if the onions begin to brown too quickly.
    3. Add the thyme and green beans to the onions and heat through, using tongs to gently turn the vegetables. To serve, place the onion–green bean mixture on a platter and top with the almonds and lemon zest.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mediterranean
    Foodie
    Lunch
    Dinner
    Sides
    Vegetarian
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      220mg
      5%

    Ingredients

    lemon
    1

    sliced almonds
    1/2 cup

    fresh thyme (finely minced)
    1 tbsp

    red onion (halved, peeled, and sliced 1/2 inch thick)
    2

    olive oil
    2 tbsp

    buttery spread
    5 tsp

    water
    1

    fresh green beans (trimmed)
    2 lbs

    sea salt
    1/2 tsp

  • Pumpkin-Vanilla Pudding

    Pumpkin-Vanilla Pudding

    How to Make Pumpkin-Vanilla Pudding


    1 hr, 10 min prep time


    7 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.
    2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
    3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
    4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Carb
    Low Sodium
    Kid Friendly
    Comfort Food
    Dessert
    Foodie
    Holidays & Entertaining
    Snacks
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      85

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      3g

    • Potassium
      170mg
      4%

    Ingredients

    low-calorie sugar substitute
    1/4 cup

    Cornstarch
    2 tbsp

    1% milk
    1 3/4 cup

    eggs
    2

    canned pumpkin
    8 oz

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    ground ginger
    1/4 tsp

    ground nutmeg
    1/8 tsp

    vanilla bean
    1

    pecans
    1/4 cup

    whipped topping
    1

  • Pizza Dough

    Pizza Dough

    How to Make Pizza Dough

    Chef’s Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.

     


    2 hr and 5 min prep time


    12servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.

    2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.

    3. Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.

    4. Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.

    5. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        0g

    • Protein
      4g

    • Potassium
      90mg
      2%

    Ingredients

    olive oil
    1 tsp

    water
    1 cup

    salt
    1 tsp

    active dry yeast
    1 packet

    whole wheat flour
    1 1/2 cup

    all-purpose flour
    1 1/2 cup

  • New Ants on a Log

    New Ants on a Log

    How to Make New Ants on a Log


    5 min prep time


    1serving


    2 topped celery sticks

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill each celery stalk with the nut butter, and top with dried fruit. Serve immediately.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Kid Friendly
    Vegetarian
    Snacks
    Appetizers
    Cooking for 1 or 2
    No Cook
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    1 Serving



    • Serving Size

      2 topped celery sticks


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g

    • Protein
      6g

    • Potassium
      525mg
      11%

    Ingredients

    unsweetened dried cherries
    2 tsp

    almond butter
    1 1/2 tbsp

    celery (trimmed and washed)
    2 stalks

  • Mojito Sweeties Mash

    Mojito Sweeties Mash

    How to Make Mojito Sweeties Mash

    Mint and lime juice give these mashed sweet potatoes some mojito flair! For a complete, balanced meal, pair with a simple protein, like this Balsamic-Glazed Salmon, and fill the rest of your plate with a non-starchy vegetable.


    10 min prep time


    35 min cook time


    4servings


    About 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Put the whole sweet potatoes in a large saucepan and add enough cold water to cover. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 30–35 minutes. Drain the potatoes and rinse under cold water until they’re easy to handle.
    2. Meanwhile, warm the oil in a small saucepan over high heat until warm, about 1 minute. (Or microwave the oil in a microwavable bowl on high until the oil is warm, about 30 seconds.) Add the mint leaves and crush with the handle of a wooden spoon or a pestle. Set aside.
    3. Peel the sweet potatoes and return them to the saucepan. Add the mint mixture, lime juice, salt, and pepper. Mash the potatoes with a potato masher until smooth and creamy. Transfer the potatoes to a serving bowl, garnish with the mint sprigs, and serve hot.
    Caribbean
    Comfort Food
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      About 1/2 cup


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      157mg

      7%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    chopped fresh mint
    2 tbsp

    lime juice
    2 tbsp

    salt
    1/4 tsp

    sweet potatoes (unpeeled)
    2 large (about 1 1/2 lbs)

    black pepper
    1/4 tsp