Month: November 2021

Categories
Mediterranean Pie Recipes Spinach

Spanakopita

Spinach never tasted so good! This simple version of Spanakopita is is sure to please!

Ingredients

  • 2 8oz bags of spinach, chopped
  • 1 clove garlic, minced
  • 1/3 cup onions, diced
  • 1/4 cup green onions, diced
  • 1/4 cup parsley, chopped
  • 1/3 cup feta cheese, crumbled
  • 2 eggs
  • 8 sheets phyllo dough
  • 2 tbsps olive oil

Directions

  1. Add a little oil to a pan and sauté the onions for about a minute till they are soft. Add garlic, spinach, green onions, parsley and sauté till the spinach is wilted. Take off heat and squeeze out all the water from the spinach mixture. Cool.
  2. Add eggs and crumbled feta cheese to the spinach mixture and mix well to make the spinach filling.
  3. Place a four phyllo sheets in a greased 2 cup dish brushing each with olive oil.
  4. Spread ½ the spinach filling evenly over the phyllo and layer with another 3 phyllo sheets, brushing each sheet with olive oil.
  5. Spread the other ½ of the spinach filling followed by four phyllo sheets, each brushed with olive oil. Cut into squares with a sharp knife.
  6. Bake at 375F for 30-40 minutes till golden brown.

Categories
Carrots Gluten-Free Indian Recipes Thanksgiving Vegan Vegetarian

Turmeric Roasted Carrots with Cumin

This simple and easy Turmeric Roasted Carrots with Cumin makes a flavorful side.

Ingredients

  • 8 oz baby carrots, sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Slice each baby carrot into 4 pieces length-wise.
  2. Sprinkle olive oil, turmeric, and cumin mix well.
  3. Broil in oven for 10 minutes.
Categories
Mushrooms Peppers Pie Recipes Thanksgiving Vegan Vegetarian

Vegetable Strudel

This cheesy Vegetable Strudel that is a great addition to your Fall table!

Ingredients

  • 1 sheet puff pastry, frozen thawed
  • 1 cup mushrooms, sliced
  • 1 cup green peppers, sliced
  • 1 cup yellow peppers, sliced
  • 5 black olives, sliced
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • 1 cup mozzarella, shredded
  • 1 Tbsp olive oil
  • 1 Tbsp soy milk

Directions

  1. Broil the mushrooms and peppers in the oven for 15 minutes. Sprinkle with Italian seasoning and let it cool.
  2. Place the thawed pastry sheet on a floured surface and roll out.
  3. Place a layer of peppers in the middle third of the pastry sheet and sprinkle with mozzarella. Add a layer of mushrooms, followed by mozzarella and sprinkle some olives on top.
  4. Cut ½ inch slits on either side of the pastry sheet. Take a pastry strip form either side and press them together in the middle, covering the vegetable layer and creating vents for the steam.
  5. Mix the oil and soy milk and brush it over the pastry. Bake at 400F for 15 minutes till it is golden brown.
Categories
Gluten-Free Recipes Squash Thanksgiving Vegan Vegetarian

Butternut Squash with Herbs and Roasted Garlic

Butternut Squash with Herbs and Roasted Garlic is a great gluten-free, dairy-free side for your Thanksgiving table!

Ingredients

  • 1 butternut squash, peeled and cubed
  • 3 cloves garlic
  • 1 Tbsp rosemary (fresh/dry)
  • 1 Tbsp thyme (fresh/dry)
  • 3 Tbsps parsley, fresh
  • 1 tsp back pepper
  • 1/8 tsp salt
  • 1 tsp olive oil

Directions

  1. Place the diced butternut squash on a baking sheet and sprinkle with olive oil, rosemary, thyme, pepper and salt.
  2. Place the garlic cloves with their skins on the baking sheet as well.
  3. Bake at 350F for 20 minutes.
  4. Squeeze the roasted garlic onto the butternut squash and mix well.
  5. Return to the oven and broil for 5 minutes. Remove and sprinkle with parsley.