The Bored Vegetarian

Vegan Tofu Scramble with Vegetables and Breakfast Sausage
I’m halfway through vegan January. Are you guys excited about more vegan recipes? Should I continue to do more vegan-focused recipes after this month? Follow The Bored Vegetarian on…PinterestTwitterInstagramFacebook

Thanks for reading!! xo Bethany View high resolution

Vegan Tofu Scramble with Vegetables and Breakfast Sausage

I’m halfway through vegan January. Are you guys excited about more vegan recipes? Should I continue to do more vegan-focused recipes after this month? 

Follow The Bored Vegetarian on…
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Thanks for reading!! xo Bethany

Savory Roasted Fig Jam2 1/2 cups fresh Figs, stems removed, figs quartered2 tbsp Extra Virgin Olive Oil1/8 cup Balsamic Vinegar1/8 cup Sugar1 clove Garlic, minced1 tbsp fresh ThymePreheat oven to 325.  In a bowl, whisk together the olive oil, balsamic vinegar, sugar and garlic.  Add figs and toss together.  Spread the figs in a baking pan, and roast for 20-25 minutes.  Check on the figs every ten minutes or so to toss in the pan.  The figs should be soft with a nice amount of liquid in the dish.  Add to a serving bowl.  Spread on crostini with goat cheese or use as a filling for a fancy grilled cheese sandwich.  View high resolution

Savory Roasted Fig Jam

2 1/2 cups fresh Figs, stems removed, figs quartered
2 tbsp Extra Virgin Olive Oil
1/8 cup Balsamic Vinegar
1/8 cup Sugar
1 clove Garlic, minced
1 tbsp fresh Thyme

Preheat oven to 325.  In a bowl, whisk together the olive oil, balsamic vinegar, sugar and garlic.  Add figs and toss together.  Spread the figs in a baking pan, and roast for 20-25 minutes.  Check on the figs every ten minutes or so to toss in the pan.  The figs should be soft with a nice amount of liquid in the dish.  Add to a serving bowl.  Spread on crostini with goat cheese or use as a filling for a fancy grilled cheese sandwich. 

Couscous with Toasted Pistachios, Currants & ScallionsThis recipe is adapted from a recipe that Mardi from Sprout & Pea's mom gave to her.  It can be made vegan if you replace the butter with olive oil! 1 cup Cous Cous (I used Moroccan cous cous)1 1/2 cups Vegetable Broth2 Tbsp Butter (or 1 1/2 Tbsp Extra Virgin Olive Oil if vegan)1/3 cup Pistachios, shelled & toasted1/2 cup Scallions, chopped1/2 cup Dried Currants (soaked in hot water for 15 minutes)1/4 cup Parsley, chopped3 Tbsp fresh Lemon Juice2 Tbsp Extra Virgin Oil2 tsp Cinnamon Salt & PepperBring vegetable broth and butter (or olive oil) to a boil in a sauce pan.  Add in couscous, stir and remove from heat.  Let sit covered for 12-15 minutes.  Fluff with a fork.  Add scallions, currants and pistachios and toss together.  Season with salt and pepper.  In a bowl, whisk lemon juice, olive oil and cinnamon together.   Toss cous cous with dressing to coat.  Season again if needed.  
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Couscous with Toasted Pistachios, Currants & Scallions

This recipe is adapted from a recipe that Mardi from Sprout & Pea's mom gave to her.  It can be made vegan if you replace the butter with olive oil! 

1 cup Cous Cous (I used Moroccan cous cous)
1 1/2 cups Vegetable Broth
2 Tbsp Butter (or 1 1/2 Tbsp Extra Virgin Olive Oil if vegan)
1/3 cup Pistachios, shelled & toasted
1/2 cup Scallions, chopped
1/2 cup Dried Currants (soaked in hot water for 15 minutes)
1/4 cup Parsley, chopped
3 Tbsp fresh Lemon Juice
2 Tbsp Extra Virgin Oil
2 tsp Cinnamon
Salt & Pepper

Bring vegetable broth and butter (or olive oil) to a boil in a sauce pan.  Add in couscous, stir and remove from heat.  Let sit covered for 12-15 minutes.  Fluff with a fork.  Add scallions, currants and pistachios and toss together.  Season with salt and pepper.  In a bowl, whisk lemon juice, olive oil and cinnamon together.   Toss cous cous with dressing to coat.  Season again if needed.  

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Roasted Cauliflower & Steamed Kale Salad1 small head of Cauliflower, broken into florets3 cups raw Kale, large stems removes, leaves chopped small2 tbsp Extra Virgin Olive OilJuice from half of a LemonSalt & Pepper to taste Toasted Sesame Seeds (optional) 
Preheat oven to 350.  On a baking sheet, toss florets in olive oil and season with salt and pepper.  Roast in the oven for 15-20 minutes until cauliflower is soft and begins to brown (toss about halfway through to brown on different sides).  Fill a soup pot or large sauce pan with an inch or two of water and place over medium/high heat.  Place a vegetable steamer in the pot and add the kale.  Steam the kale until tender.  Remove cauliflower from oven and let cool until you can handle it.  Chop up cauliflower into very small pieces.  In a bowl, toss with steamed kale and season with salt and pepper.  Add to a serving bowl and squeeze fresh lemon juice over the top. Sprinkle with sesame seeds. Can be served warm or room temperature.  
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Roasted Cauliflower & Steamed Kale Salad

1 small head of Cauliflower, broken into florets
3 cups raw Kale, large stems removes, leaves chopped small
2 tbsp Extra Virgin Olive Oil
Juice from half of a Lemon
Salt & Pepper to taste 
Toasted Sesame Seeds (optional) 

Preheat oven to 350.  On a baking sheet, toss florets in olive oil and season with salt and pepper.  Roast in the oven for 15-20 minutes until cauliflower is soft and begins to brown (toss about halfway through to brown on different sides).  Fill a soup pot or large sauce pan with an inch or two of water and place over medium/high heat.  Place a vegetable steamer in the pot and add the kale.  Steam the kale until tender.  Remove cauliflower from oven and let cool until you can handle it.  Chop up cauliflower into very small pieces.  In a bowl, toss with steamed kale and season with salt and pepper.  Add to a serving bowl and squeeze fresh lemon juice over the top. Sprinkle with sesame seeds. Can be served warm or room temperature.  


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Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green OnionServes 3-4
1 cup Quinoa2 cups Low Sodium Vegetable Stock3 cups Sweet Potato, peeled and cut into small cubes2 cups Dinosaur Kale, stems removed, leaves chopped1 cup Chickpeas (recommend that you use dried and follow cooking directions on the bag)1/8 cup Green Onion, chopped (white/light green only)1 1/2 Tbsp Extra Virgin Olive Oil1/3 tsp PaprikaSalt & Pepper to taste
Preheat oven to 350 degrees.  Spread sweet potatoes on a baking sheet and drizzle with about a tablespoon of olive oil.  Toss to coat.  Season with salt and sprinkle with paprika.  Roast in the oven for about 15-20 minutes, or until potatoes are soft, tossing halfway through.  In a saucepan, bring 2 cups of vegetable stock to a boil.  Add quinoa and stir. Cover and reduce heat to a simmer.  Simmer for about 15 minutes or until the quinoa is cooked through and the liquid has mostly evaporated.  In a saute pan, saute the kale and chickpeas in remaining olive oil.  Add quinoa and sweet potato and toss everything together.  Season with salt and pepper.  Spoon into a serving bowl and top with green onion.  Serve warm.  View high resolution

Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green Onion

Serves 3-4

1 cup Quinoa
2 cups Low Sodium Vegetable Stock
3 cups Sweet Potato, peeled and cut into small cubes
2 cups Dinosaur Kale, stems removed, leaves chopped
1 cup Chickpeas (recommend that you use dried and follow cooking directions on the bag)
1/8 cup Green Onion, chopped (white/light green only)
1 1/2 Tbsp Extra Virgin Olive Oil
1/3 tsp Paprika
Salt & Pepper to taste

Preheat oven to 350 degrees.  Spread sweet potatoes on a baking sheet and drizzle with about a tablespoon of olive oil.  Toss to coat.  Season with salt and sprinkle with paprika.  Roast in the oven for about 15-20 minutes, or until potatoes are soft, tossing halfway through.  In a saucepan, bring 2 cups of vegetable stock to a boil.  Add quinoa and stir. Cover and reduce heat to a simmer.  Simmer for about 15 minutes or until the quinoa is cooked through and the liquid has mostly evaporated.  In a saute pan, saute the kale and chickpeas in remaining olive oil.  Add quinoa and sweet potato and toss everything together.  Season with salt and pepper.  Spoon into a serving bowl and top with green onion.  Serve warm. 

Moroccan Cous Cous with Blackened Red Pepper, Olives, Apricot and Toasted Pine Nuts
Last weekend I threw a dinner party at my apartment for six of my lovely friends.  Work has become increasingly busy as we head into wedding & events season (I’ll be helping seven awesome couples get married and four teens get bar/bat mitzvahed over the next three months), so I wanted to get people together for one last hurrah until I have more free time again in July.  I made a giant feast of Mediterranean & Middle Eastern inspired meze.  
On my search for ingredients, I visited Kalustyan’s in Flatiron.  The store is incredible and full of any sort of specialty item you could imagine and I’m in love.  
This cous cous dish is a nice balance of savory and sweet and can be tossed together as a nice side, or served layered like I did.  
2 cups cooked Moroccan Cous Cous (follow instructions on the box or bag. Use olive oil instead of butter if vegan) 1 large Red Pepper1/2 cup Dried Apricot 1/8 cup Moroccan Olives 1/8 cup Pine NutsCilantro (optional)1 Tbsp Extra Virgin Olive OilSalt to taste Prepare cous cous as you’re prepping the other ingredients (should take about 10 minutes max.  Preheat oven to 350.  Toast pine nuts on a baking pan until they start to brown.  Remove from oven and set aside.  Remove top and seeds from the red pepper and cut into large pieces.  Toss with olive oil and season with salt.  Grill on a stovetop grill until soft and starting to blacken, grilling both sides of the pepper.  Remove from heat, chop into small pieces and put into a small bowl.  Chop olives (removing pits) and toss with the red pepper.  Chop up dried apricots into small pieces.  If using cilantro, chop into small pieces.  In a bowl toss cous cous with apricots, pine nuts and cilantro.  Season with salt.  Spoon cous cous onto plate or into a bowl and top with red pepper and olives.  You can toss everything together if you’d prefer.  Serve warm.   View high resolution

Moroccan Cous Cous with Blackened Red Pepper, Olives, Apricot and Toasted Pine Nuts

Last weekend I threw a dinner party at my apartment for six of my lovely friends.  Work has become increasingly busy as we head into wedding & events season (I’ll be helping seven awesome couples get married and four teens get bar/bat mitzvahed over the next three months), so I wanted to get people together for one last hurrah until I have more free time again in July.  I made a giant feast of Mediterranean & Middle Eastern inspired meze.  

On my search for ingredients, I visited Kalustyan’s in Flatiron.  The store is incredible and full of any sort of specialty item you could imagine and I’m in love.  

This cous cous dish is a nice balance of savory and sweet and can be tossed together as a nice side, or served layered like I did.  

2 cups cooked Moroccan Cous Cous (follow instructions on the box or bag. Use olive oil instead of butter if vegan) 
1 large Red Pepper
1/2 cup Dried Apricot
1/8 cup Moroccan Olives 
1/8 cup Pine Nuts
Cilantro (optional)
1 Tbsp Extra Virgin Olive Oil
Salt to taste 

Prepare cous cous as you’re prepping the other ingredients (should take about 10 minutes max.  Preheat oven to 350.  Toast pine nuts on a baking pan until they start to brown.  Remove from oven and set aside.  Remove top and seeds from the red pepper and cut into large pieces.  Toss with olive oil and season with salt.  Grill on a stovetop grill until soft and starting to blacken, grilling both sides of the pepper.  Remove from heat, chop into small pieces and put into a small bowl.  Chop olives (removing pits) and toss with the red pepper.  Chop up dried apricots into small pieces.  If using cilantro, chop into small pieces.  In a bowl toss cous cous with apricots, pine nuts and cilantro.  Season with salt.  Spoon cous cous onto plate or into a bowl and top with red pepper and olives.  You can toss everything together if you’d prefer.  Serve warm.  

Sriracha & Sesame Brussels Sprouts
1 lb Brussels Sprouts, trimmed3/4 cup Rice Wine Vinegar2-3 Tbsp Sriracha2 1/2 Tbsp Brown Sugar1 1/2 Tbsp Sesame Oil1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)1 Tbsp Extra Virgin Olive OilSalt to tasteDepending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds. View high resolution

Sriracha & Sesame Brussels Sprouts

1 lb Brussels Sprouts, trimmed
3/4 cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 1/2 Tbsp Brown Sugar
1 1/2 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste

Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

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