Month: May 2021

Categories
Mushrooms Recipes Vegetarian

Mushroom Stroganoff

This vegetarian version of Mushroom Stroganoff is a great option for a meatless meal.

Ingredients

  • 8 oz baby bella mushrooms
  • ½ cup onions, minced
  • 1 clove garlic, minced
  • 1 ½ Tbsp butter
  • 1 ½ Tbsp flour
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ½ cup Greek yogurt
  • 1/8 tsp salt
  • ½ cup vegetable stock/water

Directions

  1. Sauté the onions and garlic with a little oil for about a minute till the onions are soft.  Add mushrooms and sauté for about a minute and set aside.
  2. Add the butter and flour to the pan to make a roux. Then add the vegetable stock or water, salt, pepper and oregano, mushroom mixture and heat till it thickens. Take it off the heat.
  3.  Whisk the Greek yogurt and stir it in. Serve hot with egg noodles.
Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Italian Recipes Vegetarian Zucchini

Zucchini Lasagna

Being low-carb and gluten-free does not stop this Zucchini Lasagna from being absolutely delicious.

Ingredients

  • 2 zucchinis, sliced thin length-wise
  • 2 cups spinach, chopped
  • 1 cup ricotta
  • 1 cup tomato sauce (marinara or tomato basil)
  • 1 tsp garlic, minced
  • ½ cup mozzarella, shredded
  • ½ tsp oregano, dried
  • ½ tsp black pepper

Directions

  1. Bake zucchini slices at 350F for 20 minutes. Drain on a paper towel.
  2. Sauté spinach and garlic for about a minute till the spinach wilts. Squeeze out water and cool for 10 minutes. Then mix with ricotta, pepper and oregano.
  3. Lightly grease a square baking dish and spread tomato sauce on the bottom.
  4. Add a layer of zucchini slices followed by spinach-ricotta mix. Repeat once more and end with a layer of zucchini. Top with sauce and mozzarella.
  5. Bake at 350F for 20 minutes. Cool before slicing.
Categories
Appetizer Asian Indian Potatoes Recipes

Potato Patties with Mint Chutney

Potato patties (aka aloo tikki) with Mint Chutney are a popular tea-time (tiffin) snack in India. Try them with tea or as an appetizer.

Ingredients

  • For the patties:
    • 3 Russet potatoes, boiled and mashed
    • 1 Tbsp curry powder
    • 1/4 cup peas, frozen, thawed
    • 1/4 cup bread crumbs (optional)
    • 1 Tbsp oil
    • 1/8 tsp salt
  • For the mint chutney
    • 1/2 cup mint leaves
    • 1 bunch cilantro
    • 1/2 inch slice ginger
    • 1/2 inch jalapeno
    • 15 peanuts (optional)
    • 2 Tbsps lime juice
    • 1/2 cup water
    • 1/8 tsp salt

Directions

  1. Mix the potatoes, breadcrumbs, curry powder, salt and peas and make into patties.
  2. Brush with oil and broil on each side for 10 minutes till golden brown.
  3. Place the mint leaves, cilantro, ginger, jalapeno and peanuts with a little water in a blender and grind to a smooth paste. Then mix in salt and lime juice.
  4. Serve the patties warm with the mint chutney.
Categories
Cucumber Recipes Sandwiches Snack Strawberries

Tea Sandwiches

Tea sandwiches in six different ways to get your salty-sweet fix!

Ingredients

  • 6 slices multigrain bread
  • 1 box onion and chives cream cheese
  • 1 box strawberry cream cheese
  • 1 radish, sliced thin
  • ¼ cucumber, sliced thin
  • 1 plum tomato, sliced thin
  • 2 strawberries, sliced thin
  • ¼ cup blueberries
  • 1 egg, hard boiled, diced
  • 1 tsp mayonnaise

Directions

Spread three slices of bread with the onion and chives cream cheese, two slices with the strawberry cream cheese and one with mayonnaise. Trim the crusts and cut each slice in two, lenghtwise.

  1. Radish sandwich : Place the radish between two slices with the onion and chives cream cheese.
  2. Cucumber sandwich : Place the cucumber between two slices with the onion and chives cream cheese.
  3. Tomato sandwich : Place the tomatoes between two slices with the onion and chives cream cheese.
  4. Egg salad sandwich: Mix with egg with a teaspoon of mayonnaise and sprinkle with some salt and pepper. Place this between the two slices with the mayonnaise.
  5. Strawberry sandwich : Place the strawberries between two slices with the strawberry cream cheese.
  6. Blueberry sandwich : Place the blueberries between two slices with the strawberry cream cheese.