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Use ONE Cast Iron Pan To Make Any Of These Delicious Vegetarian Meals! (Plus A Dessert!)

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I love my cast iron pan. Ever since I found out just how bad those other conventional non-stick pans are, I’ve switched them all out for a cast iron set. So when I heard I can make whole meals just using ONE cast iron pan, I knew I had to give it a try. Here are some of my favorite cast iron pan recipes, and I’m sure they’ll be your favorites too!

Cast Iron Recipes

Mushroom – Asparagus Frittata

Frittatas are great. They can be eaten at any time of the day, and can be made with almost anything! This is one of my favorite combos, but feel free to use your own favorite veggies!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/4 medium organic red onion, thinly sliced
  • 1 organic garlic clove, minced
  • 2 cups thinly sliced organic white button, cremini, or baby bella mushrooms (from about 8 ounces of mushrooms)
  • 1 bunch of organic asparagus (about 10 spears), cut into 1 1/2-inch pieces
  • 1 tablespoon fresh thyme leaves
  • 6 large free range organic eggs
  • 1/2 cup of goat feta cheese, cubed
  • Himalayan pink salt and pepper    

Directions

Preheat your oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Then, add the onions, and cook until they’re translucent, it takes about 5 minutes. Add the garlic and mushroom slices, and cook until soft, another 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.    

While the veggies are cooking, whisk the eggs, then add the cubed feta. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.    

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Vegetable Paella With Chickpeas

Paella is a dish from Spain that is usually made with seafood. This vegetarian version however is just as hearty and has all of the Spanish flare of the dish it’s based on!

Ingredients

  • 1 cup of organic short-grain brown rice
  • Hefty pinch saffron (about 8 strands)
  • 6 cups of organic vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 large organic  yellow onion, diced
  • 4 organic  garlic cloves, thinly sliced
  • 1 organic  red bell pepper, sliced
  • 1 organic yellow bell pepper, sliced
  • 3/4 cup organic  crushed tomatoes, fresh or canned
  • 2 tablespoons organic  tomato paste
  • 1/2 tablespoon hot paprika
  • 1 cup organic green beans, trimmed and halved
  • 3 organic artichoke hearts, sliced (fresh, or frozen)
  • 1 cup organic cooked chickpeas
  • 1/4 cup organic peas, fresh or frozen
  • 1/4 cup organic chopped parsley, for garnish (optional)
  • Himalayan pink salt and pepper    

Directions

Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)      

Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.    

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Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.    

Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving.

Gnocchi With Sweet Potato And Goat Cheese

This is a real feel-good dish. It’s comfort food to the max, but with ingredients like these it’s ok to indulge once in a while!

Ingredients

  • 1/2 tablespoon olive oil
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1-pound package of gluten-free gnocchi
  • 1 heaping cup shredded kale or other hearty green
  • 4 ounces goat cheese, crumbled
  • Himalayan sea salt and pepper    

Directions

Preheat oven to 350°F. Bring a pot of water to a boil. Toss the sweet potato cubes with the olive oil and spread in an even layer in a 10-inch iron pan. Season generously with salt and pepper. Bake until just tender, about 15 to 20 minutes.   

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While the sweet potatoes are roasting, cook the gnocchi in the boiling water according to package instructions. Drain the gnocchi, then transfer to a medium-sized bowl. When the sweet potatoes are ready, add them to the gnocchi in the bowl, along with the shredded kale and goat cheese

Pour the mixture into the cast iron pan and bake for 12 to 15 minutes, or until cheese is melted and top is lightly golden. Allow to cool slightly before serving.    

Broccolini With Butter Beans

This makes a great side dish, or you can serve it over brown rice, quinoa, or couscous for a delicious main!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large organic garlic clove, minced
  • 1 large bunch of organic broccolini
  • 1 cup organic cooked butter beans (or lima beans)
  • 1 tablespoon white wine vinegar
  • Half a organic lemon, zested
  • Pinch of chili flakes
  • 1/4 cup organic slivered almonds, toasted    

Directions

Warm a cast iron skillet over a high heat. Once the pan is piping hot, drizzle in the olive oil and add the broccolini, making sure all of the stems have equal surface area. Season with a pinch of salt and pepper. Flip over the broccolini once it browns, after about 3 minutes, and add the minced garlic. Cook for another 2 to 3 minutes on the other side.   

Once the broccolini is lightly charred on both sides, deglaze the plan with the vinegar. As soon as the liquid evaporates, fold in the beans. Once warmed through, sprinkle the top with lemon zest, a small pinch of chili flakes, and toasted almonds.

Almond Butter Skillet Brownies

I told you there was a dessert! These brownies make a delicious treat, and can be made and served in your favorite cast iron pan. Enjoy!

Ingredients

  • 8 tablespoons or organic, grass fed butter
  • 1/4 cup unsweetened organic cocoa powder
  • 1 cup of raw brown sugar
  • 1/2 teaspoon pink Himalayan salt
  • 1 teaspoon organic vanilla extract
  • 2 large organic free range eggs
  • 1/2 cup organic almond flour, sifted
  • 1 cup organic semi-sweet chocolate chips
  • 2 heaping tablespoons of organic almond butter    

Directions

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Preheat oven to 325°F. Melt the butter in an 8- or 9-inch cast iron skillet over a medium heat. Pour the melted butter into a large mixing bowl, leaving a film of butter on the pan. Whisk the cocoa powder into the bowl with the butter. Add the sugar, salt, and vanilla, and whisk until well combined. Whisk in the eggs, one at a time, then sift in almond flour through a strainer (this avoids lumps). Whisk well. Fold in the chocolate chips.   

Pour the batter into the pre-greased pan. Melt the almond butter in a double boiler until runny. Drop dollops of the melted spread over the top of the pan, all over. Using a butter knife, gently swirl the almond butter into the brownies, running the knife lengthwise and crosswise.    

Bake for 20 to 25 minutes. Allow to cool completely before cutting into squares and eating.    

And there you have it! Try any of these dishes and I bet you won’t be disappointed, especially with those brownies. Enjoy!

SOURCE: http://www.thekitchn.com/5-easy-vegetarian-dishes-for-your-cast-iron-skillet-meal-plans-from-the-kitchn-216635

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