Egg Roll in a Bowl

Egg Roll in a Bowl

This delicious egg roll in a bowl recipe is so good and quick to make. If you are cooking for a group, double the recipe. Your guests will love this dish, and one that you may find yourself making when you are in the mood for something quick, delicious, and nutritious.

Servings: Makes 4 servings

Ingredients:
  • 1 tbsp sesame oil
  • 1 small red onion (diced)
  • 1 tbsp minced garlic
  • 1 tbsp ginger (finely minced)
  • 1 lb antibiotic-free ground pork
  • 2 tsp sriracha sauce
  • 1 bag coleslaw mix (14 oz.) *see note
  • 2 red peppers (thinly sliced)
  • 1 bag matchstick carrots (10 oz.) or 4 medium-sized peeled carrots cut into matchsticks
  • 3 tbs low-sodium soy sauce (or Bragg Liquid Aminos All Purpose Seasoning)
  • 1 tbsp rice wine vinegar
  • cracked black pepper and salt (to taste)
Ground Pork
Shredded Cabbage

Instructions:
  1. Heat sesame oil in a large skillet over medium heat. Add red onion and cook for 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and sriracha sauce. Cook and crumble until pork is cooked through, about 7-10 minutes.
  2. Add coleslaw mix, red bell pepper, carrots, soy sauce, rice wine vinegar, black pepper, and salt to taste, and stir until well combined. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
  3. Spoon pork-cabbage mixture into a serving bowl over white or brown rice or udon or soba noodles. Drizzle with a sauce of choice, and garnish with chopped green onions, if desired. 
  4. Serve immediately.

Note – To make your coleslaw mix, shred 1 medium (1.5 lbs) green cabbage head (equivalent to 8 cups) or for more color, 4 cups green cabbage and 4 cups red cabbage, and 1-2 medium-sized carrots.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist Yvonne Dwyer. 

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Deliciously Vibrant Veggie Pizza For Sharing

Deliciously Vibrant Veggie Pizza For Sharing

Next time you’re in the mood for pizza, try this veggie version instead. It’s a great way to eat fresh vegetables in pizza form. Share with friends!

Prep Time: 45 min

Total Time: (Refer to dough baking instructions)

Ingredients:

For Pesto: 

  • 3-6 garlic cloves
  • 1/4 cup pine nuts
  • 1/2 cup romano cheese
  • 1 jalapeno
  • 1/4 cup olive oil
  • 1 cup basil

Pizza Toppings: 

  • Ricotta cheese
  • Mozzarella cheese
  • Tomatoes
  • Sweet onion
  • Spinach
  • Red pepper flakes
Homemade Pesto Ingredients
Cheese and Tomatoes

Instructions:

Pesto: In a food processor, add basil leaves and garlic (measure with your heart, I use 6 cloves)! Add the jalapeno, toasted pine nuts, and romano cheese. Pulse ingredients with olive oil until smooth.

Caramelized Onions: Slice your sweet onion and place in a pan with some olive oil. Continuously stir them for roughly 30 minutes until they are soft and a brown, caramelized color.

Depending on your level of fancy, you can purchase pre-made dough from a grocery store or make your own at home! When you’re ready to assemble, add a layer of your favorite marinara sauce. Then the ricotta and veggies to your liking! Top with your mozzarella and red pepper flakes and bake according to the dough’s directions.

Yummy!

Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Roasted Beet Salad With Honey-dijon Vinaigrette

Roasted Beet Salad With Honey-dijon Vinaigrette

Fresh roasted beets are so flavorful and full of beneficial nutrients. Combined with greens, goat cheese, walnuts, and vinaigrette, this roasted beet salad may just become one of your favorite salads. This recipe was adapted from Once Upon a Chef by Jennifer Segal.

Servings: Makes 4-6 servings

Ingredients:

For the Beets:

  • 1 bunch medium beets (about 3)
  • 1 tbs extra virgin olive oil

For the Salad:

  • 10 ounces mixed greens
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped 

For the Vinaigrette:

    • 2 tbs honey
    • 1 1/2 tbs Dijon mustard
    • 3 tbs red wine vinegar
    • 1-1/2 tbs minced shallots
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 6 tbs extra virgin olive oil
French Sorrel
Instructions:

For the Beets:

Preheat the oven to 425 degrees F.  Wipe or scrub beets clean, then trim the stems down to one inch. Place beets on a large piece of foil; then wrap foil around them to form a neat packet. Roast directly on the rack in the middle of the oven until tender.  About 45 minutes – one hour.  Test for doneness by piercing the largest beet with a knife.  If it enters easily, it’s done.  Unwrap beets and let them sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/2-inch dice.  Set aside. 

For the Vinaigrette:

In a small bowl, whisk together the honey, dijon mustard, red wine vinegar, shallots, salt, and pepper.  Whisking constantly, slowly add the oil in a steady stream.  Taste and adjust seasoning if needed.

For the Salad:

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.  Add as much of the remaining vinaigrette as desired and toss again.  Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese.  (Warning, if you mix this all together in a salad bowl the beets will turn the salad pink.). Serve immediately.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Creamy Roasted Garlic Butternut Squash Pasta

Creamy Roasted Garlic Butternut Squash Pasta

This creamy roasted garlic butternut squash pasta is a flavorful, warm, and satisfying winter meal. Serve with a side salad.

Servings: 4

Ingredients:
  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash
  • 6-10 cloves garlic
  • 1 shallot
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary 
  • 1 teaspoon crushed red pepper
  • Kosher salt and black pepper
  • 1/2 cup ricotta cheese
  • 1 pound long or short cut pasta 
  • 2 tablespoons salted butter
  • 1 tablespoon fresh chopped sage 
  • 1/2 cup shredded gruyere cheese (or your favorite cheese of choice)
  • 1/3 cup grated romano cheese 
Butternut Squash

Instructions:
  1. Preheat the oven to 400 degrees F.
  2. On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, crushed red pepper, salt and pepper.  Bake for 30-35 minutes. 
  3. Add the butternut squash, garlic, shallot, and ricotta to a food processor.  Puree until smooth.  Season with salt and pepper. 
  4. Bring a large pot of salted water to a boil. Cook the pasta and save 1 cup of pasta water. 
  5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, add the puree and 1/2 cup pasta water, stirring until combined.  Mix in the cheeses. 
  6. Add the pasta to the sauce, tossing to combine.  If needed, use the rest of the pasta water. 
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Butternut Squash Soup and Grilled Cheese Sandwich

Butternut Squash Soup and Grilled Cheese Sandwich

Enjoy this warm and hearty butternut squash soup and grilled cheese sandwich for lunch or dinner. It is a comforting winter meal.

Servings: 4

Ingredients:

For the Soup:

  • 3 cups butternut squash cubed 
  • 1 yellow onion
  • 1 sweet onion
  • 1 bulb of garlic 
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon rosemary 
  • Kosher salt and pepper 
  • Dash of cayenne pepper

 For the Grilled Cheese Sandwiches:

  • Olive Oil
  • Veggie Stock 
  • Loaf of bread
  • Salted Butter 
  • Gruyere Cheese
  • Asiago Cheese
  • Provolone Cheese
Butternut Squash

Instructions:
  1. Preheat the oven to 400 degrees F.
  2. On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, 1 tablespoon thyme, 1 tablespoon rosemary, dash of cayenne, salt and pepper.  Slice the top of the garlic bulb and drizzle with olive oil.  Wrap the bulb of garlic in tin foil and place on a baking sheet. Bake for 30-35 minutes. 
  3. Bring the veggie stock to a boil on the stove and add butternut squash, onions, and garlic to the pot.  Bring to a boil and then lower to medium heat.  Cook for 10 minutes.
  4. Use an emulsion blender to bring the soup to a smooth consistency. In a large skillet over low/medium heat, melt 2 tablespoons of butter.  Slice your bread (or use pre-sliced bread) and put on the pan.  Shred your cheese and sprinkle on a liberal amount.  Cook until the bread is golden brown and finish off in the oven for 3 minutes for ultimate melted cheese.   
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Super Satisfying Veggie Pot Pie

Super Satisfying Veggie Pot Pie

Now is a great time to experience warm and comforting, plant-based food. This Veggie Pot Pie is super satisfying and is good for you and the planet!  This recipe includes yam, squash, and mushrooms to make it even more flavorful.

Servings: Makes 6-8 servings

Ingredients:
  • 1 cup carrots chopped
  • 1 large yam peeled and cubed
  • 1 small butternut squash, peeled and cubed into half-inch pieces
  • 1 small delicata squash, peeled and cubed into half-inch pieces
  • ½ cup celery chopped
  • 1 cup frozen peas
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 medium-size onion, chopped
  • 3 cloves garlic chopped
  • 5-6 portobello mushrooms, sliced
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery seed
  • 1¾ cup vegetable broth
  • ⅔ cup unsweetened plain almond milk
  • 2 unbaked pie crusts
French Sorrel
French Sorrel
Instructions:
  1. Prep all your ingredients.
  2. Preheat your oven to 425 F.
  3. Boil a pot of water, add your chopped yam, butternut, and delicata squash, and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
  4. Drain and set aside.
  5. In a large skillet over medium heat, melt butter and olive oil, add onions and garlic, and cook for about 2 minutes. Add carrot and celery and cook for another 3 minutes. Stir in the salt, pepper, and celery seed.
  6. Add the boiled yam, butternut, and delicata squash to the large skillet with vegetables and mix gently.
  7. In a small saucepan, slowly add the almond milk and vegetable broth and bring to a slight boil.  
  8. In a small cup, add cornstarch and about 4-5 tablespoons of the almond milk and vegetable broth mixture, stirring till the corn starch has dissolved. Slowly add this mixture into the small saucepan with liquids and whisk for about 5 minutes until thickened on medium-low heat.
  9. Remove from heat and set aside.
  10. Place your bottom crust into a 1x9x12 baking pan and pre-bake for 5 minutes. Remove from the oven and set aside.
  11. Add sauce to the veggies in the large skillet and mix gently to combine.
  12. Add filling into the bottom pie crust, top with sliced mushrooms, and sprinkle with salt and pepper.
  13. Cover with top pie crust, seal edges, and then cut several small slits into the top of the pie crust to allow steam to escape. Since the bubbly filling may spill over as the pie is baking, make sure to put a larger baking sheet than a baking pan on the bottom rack so that you will not have a mess to clean up.
  14. Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
  15. Remove pie from the oven and allow it to cool for 10 minutes before serving.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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