Month: December 2021

Categories
Cauliflower Gluten-Free Recipes Vegan Vegetarian

Cauliflower Steaks

Low in fat, Cauliflower Steaks make a yummy meal!

Ingredients

  • 1 cauliflower, sliced
  • 1 tsp curry powder
  • ¼ tsp turmeric powder
  • ½ black pepper
  • 1/8 tsp salt
  • 2 Tbsps olive oil

Directions

  1. Cut the cauliflower into 3/4 inch slices.
  2. Mix the sat, pepper, turmeric and curry powder to make a spice mix.
  3. Place the cauliflower slices on a sheet pan and drizzle with olive oil. Rub the spice mix over the cauliflower. Turn and repeat on the other side.
  4. Cook in a 450F oven for 20 minutes turning over after 10 minutes. Place under a broiler to brown for a few minutes if necessary.
Categories
Gluten-Free Recipes Squash Vegan

Spaghetti Squash with Lemon and Capers

Spaghetti Squash with Lemon and Capers is a great low carb meal!

Ingredients

  • 1 spaghetti squash
  • ¼ cup red bell pepper, diced
  • ¼ cup green bell pepper, diced
  • 3 Tbsps olive oil
  • 2 Tbsps butter
  • 2 tsps lemon juice
  • 1 tsp oregano
  • ½ cup broth
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  • How to cook the squash:
    1. Cut the spaghetti squash lengthwise. Scoop out the seeds with a spoon. Pierce the skin with a fork, rub some oil on the squash, place it cut side down on a sheet pan and bake at 400F for ½ hour.
    2. Let the spaghetti squash cool. Use a fork to loosen the spaghetti strands from the skin and scoop them out.
  • For the dressing:
    1. In a pan warm olive oil and butter till the butter melts.
    2. Add the finely diced red and green bell peppers and sauté till it softens.
    3. Add the broth, lemon juice, salt, pepper, oregano, capers and heat till the liquid reduces in half.
    4. Pour it over 2 cups of spaghetti squash. Save the rest of the spaghetti squash to use with some other dressing/sauce.
Categories
Gluten-Free Recipes Squash Vegetarian Zucchini

Zucchini Boats

You got low-carb vegetarian deliciousness in this version of Zucchini Boats!

Ingredients

  • 1 Zucchini, sliced in half
  • 1 8oz can kidney/black beans, washed, drained, mushed
  • 1 8oz. or 12oz. bag corn, frozen
  • ½ cup mozzarella, shredded
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • ½ tsp black pepper
  • 1 tsp olive oil

Directions

  1. Scoop out the seeds from the middle of the zucchini to form boats. Rub the zucchinis with oil and place skin side up on a baking sheet. Bake at 350F for 20 minutes.
  2. For the filling: Warm a little oil with some cumin seeds for about 30 seconds and add the frozen corn. Sauté for about a minute. Then add cumin powder, black pepper and beans. Mix well, take off heat and set aside.
  3. Rub a little salt over the zucchini boats. Scoop the filling in the hollowed out center. Sprinkle mozzarella on top and broil for about 3 minutes to brown.

Categories
Cabbage Gluten-Free Potatoes Recipes Vegetarian

Cabbage Patties

Cabbage Patties can be eaten like burgers with condiments of your choice. Make it a meal with a salad!

Ingredients

  • 1/2 small cabbage, diced
  • 1 large potato, peeled and boiled
  • ¼ cup onions, diced
  • 2 Tbsps chick pea flour
  • 1 egg
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1/8 tsp salt
  • 2 tsps. canola oil

Directions

  1. Warm the oil in a skillet and add the cumin seeds for about 30 seconds till it is aromatic.
  2. Add the onions and sauté for about a minute till it is soft. Add the cabbage and continue to sauté for 3-5 minutes till the cabbage is soft. Add a little water, cover and cook till the water evaporates and the cabbage softens. Sprinkle with salt. Remove from heat and set aside to cool
  3. Add potatoes to a mixing bowl and mash them. Add the cabbage- onion mixture, cumin powder, chick pea flour, egg and mix well.
  4. Form into patties and bake on a sheet pan at 350F for 20 minutes. Broil for a additional 3-5 minutes to brown.