Month: November 2020

Categories
Appetizer Mushrooms Recipes Vegetarian

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful, low-calorie appetizer.

Ingredients
  • 2 large portobello mushroom caps, wiped clean with stems and gills removed
  •  ¼ cup yellow onions, minced
  • 2 mushroom stems, minced
  • ¼ cup red peppers, minced
  • ½ cup Italian breadcrumbs
  • ½ cup parmesan cheese, grated
  •  ½ cup mozzarella cheese, grated
  • 1/8 tsp salt
  •  ½ tsp black pepper
  • 1 tsp olive oil
Directions
  1. Sauté the onions in oil for about a minute, until translucent.
  2. Add the mushroom stems, red pepper, salt and pepper and sauté for about a minute. Add the breadcrumbs and parmesan cheese and mix well to make the filling.
  3. Brush the mushrooms with some olive oil. Turn them over and add the filling. Top with mozzarella cheese and bake at 350F for 10 minutes. Brown under the broiler for 5 minutes.
Categories
Gluten-Free Green Beans Recipes Thanksgiving Vegan Vegetarian

Spiced French Green Beans

Spiced French Green Beans are a simple and elegant side anytime!

Ingredients
  • 1 lb French green beans, french cut
  • 1/2 tsp black mustard seeds
  • 1/8 tsp red pepper flakes
  • 1 tbsp canola oil
  • 1/8 tsp salt
  • 1/2 cup water
Directions
  1. Heat black mustard seeds and red pepper flakes in oil until the mustard pops.
  2. Add the green beans, salt and water and sauté till beans are tender.

Categories
Bread Recipes Thanksgiving Vegan Vegetarian

Southern-Indian Style Stuffing

Southern-Indian Style Stuffing will make a tasty addition to your Thanksgiving table!

Ingredients
  • 12 white bread slices
  • ¾ cup red onions, minced
  • 1 tsp black mustard seeds
  • 3-4 slices Serrano pepper
  • 1/8 tsp salt
  • ¼ cup cilantro, chopped
  • 1 tsp canola oil
  • 1 cup water
Directions
  1. Heat mustard seeds in oil until they pop.
  2. Add onions and peppers and sauté for about 3-5 minutes, stirring often until the onions are slightly brown.
  3. Add bread and sprinkle with salt and ½ cup of water. Mix well for about a minute and moisten with additional water if needed. Turn off heat and sprinkle with cilantro.
Categories
Black Beans Corn Enchiladas Mexican Peppers Recipes Vegetarian

Vegetable Enchiladas with Homemade Sauce

Vegetable Enchiladas with Homemade Sauce is a fiesta for your palate!

Ingredients
  • 1 green pepper, diced
  • ¼ cup yellow onion, minced
  • ½ cup sweet corn, frozen
  • ½ cup black beans, canned, rinsed, and drained
  • ½ tsp black pepper
  • 1  cup cheese, grated
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 6 7-inch flour tortillas
  • 1 tsp chopped cilantro or mint (optional)
  • For the sauce:
    • ½ cup crushed tomatoes
    • 1 ½ tsp paprika
    • 1 tsp black pepper
    • ¾ tsp onion powder
    • ¾ tsp oregano
    • 1 tsp cumin
    • 1tbsp olive oil
    • ½ cup water
Directions
  1. Filling: Warm olive oil for a few seconds, add onions and sauté until soft. Add the other vegetables, salt and pepper and sauté for 5 minutes until the vegetables are cooked. Mix with ¼ cup cheese and set aside.
  2. Sauce: Add olive oil to a pan and warm for 5 seconds. Add crushed tomato, spices and mix well. Add water and heat for about 8-10 minutes, stirring often, until it bubbles.
  3. Enchilidas: Warm tortillas in microwave for 30 seconds. Place some vegetable mixture in each tortilla and roll it up. Spoon sauce to cover the bottom of a 6-cup container . Place the tortillas seam side down and cover with remaining sauce. Top with cheese and bake at 350 F for 20 minutes. Sprinkle with cilantro/mint.
Categories
Gluten-Free Pie Potatoes Recipes Thanksgiving Vegan Vegetarian

Scrumptious Samosa Pie

Scrumptious Samosa Pie is a baked version of the popular deep-fried Indian pastry, samosa.

Ingredients
  • 3 large potatoes, boiled, peeled, cubed, and mushed
  • ¼ cup green peas, frozen
  • ¼ cup chickpeas, canned
  • ¼ cup onion, minced
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds (optional)
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/8 tsp salt
  • 2 tsps canola oil
  • 1 tsp soy milk
  • 2 sheets of frozen pie crust, thawed
Directions

1. Warm 1 tsp oil with cumin and fennel seeds in a pan for 30 seconds. Add the onions and saute for about a minute till soft.

2. Add the rest of the ingredients, mix well and sauté for about 5 minutes. Moisten with water if the mixture gets too dry. Let the filling cool for about 10 minutes.

3. Add the filling to a 9” pie plate lined with pie crust. Top with pie crust and seal the edges. Make a few slits in the pie to allow steam to escape. Brush with soy milk and oil and bake at 350 F for 20 minutes. Bake for an additional 10 minutes at 425 F to brown.