Month: October 2022

Categories
Eggplant Gluten-Free Recipes Tomatoes Vegan Vegetarian Zucchini

Ratatouille

This Ratatouille made with fresh herbs is so simple and a chockful of flavor! Serve warm on crusty bread for an incredible taste.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 3 Roma tomatoes, sliced
  • 3 tsps, thyme (fresh)
  • ¼ cup basil, ribbons (fresh)\
  • 3 cloves garlic, minced
  • 2 Tbsps. olive oil
  • ½ cup tomato basil sauce
  • few sprigs of rosemary
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Coat the bottom of an 8in baking dish with tomato sauce.
  2. Arrange the vegetables alternating the slices of eggplant, zucchini and tomatoes till the dish is packed. Sprinkle them generously with salt and pepper.
  3. Add the minced garlic, thyme and some of the basil (cut in ribbons), mix well and pour it over the vegetables. Sprinkle it with the rosemary.
  4. Bake covered at 350 for 45 minutes. Serve warm on sour dough/ crusty bread.
Categories
Gluten-Free Recipes Salad Tomatoes Vegan Vegetarian Zucchini

Delicious Red Quinoa Salad

Delicious Red Quinoa Salad is simple and so satisfying!

Ingredients

  • ½ cup organic red quinoa
  • ½ cup diced tomatoes
  • 1/3 cup cranberries
  • ¼ finely diced zucchini
  • 1/8 cup roughly chopped pecans
  • FOR THE DRESSING:
    • 3 Tbsps. olive oil
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. maple syrup
    • 1/8 tsp salt
    • ¼ tsp black pepper

Directions

  1. Cook the quinoa according to the package directions.
  2. Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
  3. Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
  4. Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
Categories
Chick Peas Recipes

3-Ingredient Cajun Chickpeas

Ingredients

3-Ingredient Cajun Chickpeas are great as a snack or topping salads and soups!

  • 1 can chickpeas, drained, washed, dried
  • ½ tsp Cajun seasoning
  • 1 Tbsp olive oil

Directions

  1. Drain, wash and dry the chickpeas.
  2. Add ¼ tsp. cajun seasoning, oil and chickpeas to a bowl. Toss to coat evenly.
  3. Place in a single layer on a baking sheet and bake at 350F for about 45 minutes till crisp, shaking the pan every 10 minutes. Sprinkle with ¼ tsp of cajun seasoning. Store in an airtight container for up to 2 weeks.

Categories
Recipes

5 Ingredient Garlic Green Beans

Easy and yummy, 5 Ingredient Garlic Green Beans is sure to please!

Ingredients

  • 1 lb. fresh green beans, washed and dried
  • 6 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 tsp. lime juice

Directions

  1. Heat a non-stick pan on medium, add the green beans to it (no oil) and sauté for about seven minutes till it starts to blister.
  2. Add soy sauce and cook for another three minutes.
  3. Warm the olive oil and garlic in a bowl in a microwave for about 10 seconds. Pour over the green beans and cook for about a minute.
  4. Take off heat and add the lime juice.
Categories
Eggplant Gluten-Free Italian Mediterranean Peppers Recipes Sauce Vegan Vegetarian

Eggplant and Peppers With Capers and Olives

Eggplant and Peppers With Capers and Olives is finger-licking good!

Ingredients

  • 1 eggplant, cubed
  • 1 red/orange/yellow pepper, sliced
  • 5-6 grape tomatoes, halved
  • 1 clove garlic, minced
  • 5-6 pitted black olives, sliced
  • 2 Tbsps capers, rinsed
  • ½ cup tomato-basil sauce
  • 2 Tbps. basil, coarsely chopped
  • 1/3 cup dry red wine
  • 1 Tbps. olive oil
  • ½ tsp black pepper, coarsely ground
  • ½ tsp salt
  • 1 ½ cups water

Directions

  1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
  2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
  3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
  4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.