Month: July 2021

Categories
Egg Recipes Sandwiches Vegetarian

Simple Egg Salad Sandwich

This Simple Egg Salad Sandwich is bursting with flavors!

Ingredients

  • 2 eggs
  • 1/3 cup celery, diced
  • 1/3 cup green onions, diced
  • 2 Tbsps mayonnaise
  • 1 tsp hot sauce (optional)
  • 1 tsp Dijon mustard
  • 1/8 tsp black pepper

Directions

  1. Place eggs in a pan of water and heat till the water comes to a boil. Let it boil for 10 minutes. Remove from water and let it cool.
  2. Peel the eggs and dice them roughly. Add celery, grren onions, mayonnaise, mustard, hot sauce (optional) and balck pepper and mix well. Place between two slices of sour dough bread to make a sandwich.
Categories
Recipes

Pinto Bean Kebabs

Wondering what vegetarian dish you can eat at the next barbecue? Try these delicious Pinto Bean Kebabs !

Ingredients

  • 1 can pinto beans, drained, washed
  • 1 cup onions, diced
  • 1 clove garlic, minced
  • 1 tsp ginger, grated (optional)
  • 1/3 cup cilantro, chopped
  • ½ tsp turmeric
  • 1 tsp curry powder
  • 1/3 cup chick pea flour
  • 2 Tbsps olive oil

Directions

  1. Mash the pinto beans gently with a potato masher to combine it.
  2. Add the onions, garlic, ginger, cilantro, turmeric, and curry powder and mix well.
  3. Portion into six and roll into oblong shapes.
  4. Skewer the kabobs and brush with olive oil.
  5. Add some oil to a griddle and brown the kabobs. Use tongs to turn them over (so they don’t fall apart).
  6. Place on a plate and microwave them for about a minute to cook through. Squeeze some lemon on top and serve with condiments of your choice.
Categories
Blueberries Mango Recipes Salad Spinach

Summery Mango Blueberry Salad

Summery Mango Blueberry Salad makes a mouth-waterig side for your barbecue!

Ingredients

  • 2 cups spinach
  • 1/2 cup blueberries
  • 1 mango, diced
  • 1/3 cup onions, finely sliced
  • 1/3 cup cucumber, shredded
  • 1/3 cup pecans, toasted
  • For the salad dressing:
    • 2 Tbspc apple cider vinegar
    • 1/3 cup olive oil
    • 1 clove garlic, crushed
    • 6 leaves, basil, chiffonade
    • 1/8 tsp black pepper
    • 1/8 tsp salt

Directions

  1. Layer the spinach at the bottom. Place the mangoes in the center and the blueberries on top. Sprinkle with onions, cucumber and pecans.
  2. Mix the oil and vinegar to form an emulsion. Add the garlic, salt, pepper and basil.
  3. Drizzle the vianigrette over the salad.
Categories
Corn Gluten-Free Recipes Vegan Vegetarian

Grilled Corn 3 Ways

Enjoy flavorful and delicious Grilled Corn 3 Ways with some latin inspiration! Makes a great side for your barbecue.

Ingredients

  • 3 corn on the cobs
  • 1 lime, sliced
  • Mexican Style:
    • 1 Tbsp mayonnaise
    • 1 Tbsp sour cream
    • 1 tsp parmesan, grated
    • 1 tsp cilantro, chopped
  • Chimmichuri:
    • 1 clove garlic, minced
    • 1 Tbsp green onion, minced
    • 1 Tbsp oregano, chopped
    • 2 Tbsps cilantro, chopped
    • 1 tsp red wine vinegar
    • 1 Tbsp olive oil

Directions

  1. Grill the corn till they are slightly blackened.
  2. Option 1 : Rub with a wedge of lime.
  3. Option 2 : Mix the mayonnaise and sour cream. Slather the corn with this mixture and sprinkle with parmesan and cilantro.
  4. Options 3 : Add the garlic and green onions and vinegar. Add the olive oil and cllantro. Mix well to make chimmichuri. Add the chimmichuri to the corn.
Categories
Asian Burger Chick Peas Gluten-Free Mediterranean Recipes Vegan Vegetarian

Falafel Burger

Make this mouth-watering, vegan, and gluten-free burger with this Falafel Burger recipe. Tastes awesome with or without a bun!

Ingredients

  • 2 cans chick peas, washed, drained
  • 1 clove garlic, minced
  • ½ onion, chopped
  • ½ inch slice ginger, minced (optional)
  • 1 tsp serrano peppers, chopped
  • 1 tsp cumin powder
  • 1/3 cup chick pea flour
  • 1/3 cup canola oil

Directions

  1. Add the garlic, ginger, onions, chick peas to a food processor and pulse into a rough mixture. Empty into a mixing bowl.
  2. Mix in cumin powder, chick pea flour and divide into six portions.
  3. Make them into patties and place on a parchment lined pan. Refrigerate the burgers for at least ½ hour.
  4. Add a little oil to a griddle and cook the burgers for about 8 minutes, turning over every two minutes.
  5. Assemble with spinach, grape tomatoes, cucumbers, tahini and hot sauce. Enjoy it with or without a bun!