Side Dishes

 

Have you ever felt “kicked to the curb”? That’s what many of us do with side dishes. When preparing meals, we all tend to give most of our attention to the main course. Side dishes usually end up being somewhat of an afterthought. However, really good sides can make or break the entree and serve to bring the whole meal together. They can add synergy that takes your meal to a whole new level. Below are several delicious side dishes that you may want to consider pairing with some of your favorite entrees. Enjoy!
 

 

 

 

Quinoa Pilaf¹

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 tsp. salt
• 1 cup chopped onion
• 1 clove garlic, pressed
• 1 small zucchini, diced
• 1 carrot, sliced
• 1 tbsp. olive oil
• 1 tbsp. Bragg Liquid Aminos
• 1 tsp. dried basil 
• 1 tbsp. parsley flakes

Steps

1. Cook quinoa according to directions on package. Allow to cool.
2. Steam onion, garlic, zucchini, and carrot in a small amount of water in a large saucepan.
3. Add cooked quinoa and remaining ingredients and toss to mix.
    

Southern Side of Squash²

Ingredients

• 4 medium yellow summer squash
• 1 large onion
• 1/2 tsp. salt
• 1 tbsp. olive oil

Steps

1. Slice squash into 1/4-inch rounds and onion into half-rounds.
2. Coat the bottom of a large skillet with the olive oil. Add squash, onions, and salt and saute for 5 minutes. Cover.
3. Turn down heat, allowing squash to simmer for about 30 minutes, until tender.
4. Chop squash and onions into 1/2-inch to 1-inch pieces with a firm spatula.
5. Continue cooking an additional 10 minutes.
    

Sweet Potato Soufflé³

Ingredients

• 4 medium sweet potatoes
• 2 tsp. vanilla extract
• 2 tsp. honey
• 1 tsp. salt 
• 1 tsp. ground coriander
• 1/4 cup soy or nut milk
• 1 tbsp. molasses
• 1/4 cup walnuts, chopped

Steps

1. Wash sweet potatoes and pierce with a fork.
2. Bake until soft and juices are appearing (350ºF for about an hour).
3. Cool, peel and mash sweet potatoes and add remaining ingredients. A food processor works well.
4. Pour into a casserole dish and top with chopped walnuts.
5. Bake at 350º for 30 minutes.

Curried Peas & Almonds⁴

Ingredients

• 1 (16-ounce) bag frozen peas
• 3 ounces Smokehouse Almonds, chopped
• 1/3 cup red onions, chopped
• 1/3 cup reduced-fat Vegenaise (or regular Vegenaise)
• 1 tsp. curry powder

Steps

1. Steam the peas until barely done for 3-5 minutes.
2. Drain in a colander and stop the cooking process by running cold water over them.
3. Combine the cooled peas with the remaining ingredients in a large bowl. Serve chilled.

Serves 6-8
 

Sun-dried Tomato, Almond & Rice Salad⁵

Ingredients

• 2 1/2 cups long-grain rice blend, cooked
• 1/2 cup marinated sun-dried tomatoes, coarsely chopped
• 1 ripe avocado, diced
• 1 stalk celery, finely chopped
• 1/4 cup almond slivers
• 3 leaves fresh basil, julienned
• 1 tbsp. fresh lemon juice
• 1 tsp. garlic powder
• 1 tsp. salt

Steps

1. In a large mixing bowl, combine all ingredients and mix well.

Makes 2-4 servings
 

Zucchini and Eggplant Bites⁶

Ingredients

• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 Chinese eggplant, sliced into 1/2-inch rounds
• 1/2 recipe Creamy Garlic spread (recipe below)
• 3 cups gluten-free bread crumbs mixed with 2 tsp. Italian seasoning, 1/2 tsp. garlic powder and 1/2 tsp. salt (or to taste)

Steps

1. Preheat oven to 325ºF.
2. Pour bread crumbs into a pie plate and season.
3. Dip zucchini and eggplant rounds in garlic spread. Place in breadcrumbs and using a spoon, scoop breadcrumbs over top of vegetables, turning to coat.
4. Place on a sprayed cookie sheet and bake in preheated oven for 20-25 minutes or until golden brown and beginning to soften.

Creamy Garlic Spread⁷

Ingredients

• 1/2 cup sunflower seeds
• 1/2 cup water
• 1 17.5 ounce package of silken tofu
• 3 1/2 tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 1/2 tsp. onion powder

Steps

1. Place all ingredients in a blender and blend until smooth. Will thicken as it chills.

Makes 2 cups

 

 

Sources:

1. Amazing Health Cookbook, Barbara Watson, p. 96, Review and Herald Publishing Association, 2012.
2. Ibid., p. 99.
3. Ibid., p. 100
4. From Plant, Tami Bivens, R.D., pgs. 208-209, Life and Health Network, 2013.
5. Ibid., p. 158
6. Cooking for Life, Stephanie Bergsma, p. 95, Stephanie Bergsma, 2013.
7. Ibid., p. 72.

Photo by: Henry Perks