Month: August 2021

Categories
Cucumber Gluten-Free Mediterranean Recipes Tomatoes Vegetarian

Simple Greek Salad

This uncomplicated and traditional this Simple Greek Salad is loaded with antioxidants and needs no lettuce!

Ingredients

  • 1 English cucumber
  • 2-3 plum tomatoes
  • 1/2 onion
  • 6-7 Kalamata olives
  • 1/3 cup feta cheese, crumbled (optional)
  • 3 Tbsps olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1/2 tsp black pepper

Directions

  1. Cube the cucumbers and tomatoes and mix them.
  2. Cut the onion to fine slices and scatter them on the cucumber and tomatoes. Add the kalamata olives to the salad as well.
  3. Make a vinaigrette dressing by mixing the olive oil, red wine vinegar, oregano and black pepper. Toss the salad with the dressing.
  4. Sprinkle some feta on the top (optional). Skip the cheese for a vegan version.
Categories
Recipes

Quick Uttapam

Quick Uttapam originates from Southern India and can be made easily with pancake mix!

Ingredients

  • 2 cups pancake mix
  • 2 cups yogurt (vegan yogurt)
  • 1 plum tomato, thinly sliced into rounds
  • 1/2 onion, thinly sliced into rounds
  • 1/2 cup cilantro, chopped (optional)
  • 2 Tbsps canola oil

Directions

  1. Add the yogurt to the pancake mix and mix well to make a thick batter.
  2. Heat a griddle/non-stick pan with a little oil. Place a ladle of batter on the griddle/pan and top with a slice of tomato, onion and, cilantro. Drizzle a little oil on top. Turn after about a minute to brown on both sides.
  3. Serve hot with chutney or spicy Indian pickle.
Categories
Cucumber Recipes

Cucumber, Lemon, Mint Water

Cucumber, lemon, mint water is so refreshing in the Summer!

Ingredients

  • ½ gallon water, filtered
  • ½ cucumber, sliced thin
  • 1/2 lemon, sliced thin
  • 1/3 cup mint leaves, chopped

Directions

  1. Add the cucumber, lemon and mint to the water.
  2. Refrigetate for an hour before drinking. Keep refrigerated and discard after 2 days.
Categories
Italian Pasta Recipes Vegetarian

Cannellini Bean and Tomato Pasta

Cannellini Bean and Tomato Pasta cooked in white wine is beyond delicious!

Ingredients

  • 8 oz. dry pasta
  • 1 pint grape tomatoes, sliced in half
  • 1 15 oz. can cannellini beans, drained & rinsed
  • 2 cloves garlic, minced
  • 1/3 cup white wine, dry
  • ½ cup spinach, fresh
  • 2 Tbsps olive oil
  • 1/3 cup parmesan, grated (optional)
  • 1/3 cup fresh basil, chopped (optional)

Directions

  1. Add the pasta to a pot of boiling water with salt and cook till al dente. Reserve 1/3 cup of pasta water.
  2. Heat olive oil and garlic in a pan for a few seconds till the garlic is aromatic. Add the tomatoes and wine and cook covered for two minutes.
  3. Add the beans, and 1/3 cup pasta water and cook covered for 10 minutes.
  4. Mix in the pasta and spinach and stir till the spinach wilts.
  5. Top with parmesan and basil.