Are you looking for healthy vegetarian dinner options? Following is a recipe for Jasmine Rice, Sesame Ginger Jackfruit, and roasted cauliflower and butternut squash with LiteHouse spices. This dinner recipe takes about 40 minutes.
Recently, my family enjoyed a delicious vegetarian meal that was was tastefully enhanced by Litehouse Foods’ herbs. If you have ever used fresh herbs than you know they provide a much more powerful taste than spices that can sit in your cabinets for months. Litehouse Foods found a way not to sacrifice taste and still give their customers tasty herbs that have a longer shelf life.
Jasmine Rice can prepared according to the package. Rinse the rice and drain out the water. For ever 1 cup of rice you plan to prepare, boil 2 cups of water. Once the water comes to a boil, then let the rice simmer on low for 10 to 20 minutes until your desired tenderness.
Litehouse herbs can be found at many local grocery stores and Super-center Walmart stores. I found the pictured organic jackfruit at Moms Organic Market.
To make the sautéed jackfruit, I sliced celery and carrots, added Litehouse garlic and herbs to increase the flavor, and more sesame seeds. Added more herbs and vegetable really helped me stretch the meal so it could feed a family of four.
Roasted butternut squash and cauliflower
Also, paired with the meal was roasted cauliflower and butternut squash with Litehouse Foods’ sage. The roasted vegetables tasted so good. See below for my roasted sage butternut squash and cauliflower recipe.
Cauliflower is a great source of vitamin C. In fact it is about 73% vitamin C and has over 17 other healthy nutrients that our bodies need. According to ”
Cauliflower: A Royal Health Boost” on WebMD.com “One cup of raw cauliflower is high in the antioxidant vitamin C — required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels” (Source).
In 2014 MedicalNewsToday.com reported that Butternut Squash is “One cup of butternut squash provides a whopping 437% percent of your vitamin A needs for the day, as well as 52% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese . . . [and] is an excellent source of potassium, . . . ” (Source)
Printable Cauliflower and Butternut Squash Recipe
- 1 head of cauliflower (about a pound)
- 1 butternut squash
- 2 Tablespoons of red wine vinegar
- Salt and pepper to taste
- 1/4 cup of LiteHouse sage
- 2 Tablespoons of olive oil
- Preheat the oven to 430˚F. Drizzle 1 Tablespoon of olive oil on the bottom of an oven safe dish. Wash then peel the butternut squash. Cut the squash into small dices. Spread the butternut squash across the baking dish. Wash and cut the cauliflower. Add it to the baking dish and drizzle on the vinegar, salt, pepper, dried sage. Toss and make sure the seasoning is spread evenly.
This post was sponsored by Litehouse foods.
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