Month: March 2023

Categories
Broccoli Gluten-Free Recipes Salad Vegetarian

Roasted Broccoli Raisin Salad

Roasted Broccoli Raisin Salad makes a delicious and healthy addition to any meal!

Ingredients

1 cup broccoli florets

1/3 cup raisins

1/3 cup pecans, roughly chopped

¼ cup mayonnaise

1 Tbsp vinegar

1 tsp sugar

Directions

  1. Place the broccoli florets on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and broil for 15 minutes. Cool.
  2. Mix mayonnaise, vinegar and sugar a to make the dressing.
  3. Mis the broccoli and dressing. Add raisins and pecans. Serve cold.
Categories
Appetizer Gluten-Free Recipes Snack Tofu Vegan Vegetarian

Quinoa -Crusted Tofu Nuggets

Try these Quinoa-Crusted Tofu Nuggets with some barbecue sauce for a protein-packed, healthy snack!

Ingredients

  • 1 extra-firm tofu
  • 1 cup quinoa, cooked
  • 1 cup southern barbecue sauce
  • ¼ cup corn starch

Directions

  1. Drain the tofu and cut into rectangles.
  2. Dip the tofu in corn starch, barbecue sauce and quinoa.
  3. Place on a sheet pan, drizzle with olive oil and broil for 10 minutes on one side and 5-7 minutes on the other. Serve with more barbecue sauce or ranch dressing for dipping.
Categories
Black Beans Gluten-Free Mexican Recipes Soup Vegan Vegetarian

Black Bean Soup

Nothing like some quick, nutritious and delicious Black Bean Soup on a rainy day!

Ingredients

1 15oz. can black beans (undrained)

1 cup grape tomatoes

½ cup salsa

½ tsp cumin powder

¼ tsp. Cajun seasoning/cayenne

Directions

  1. Cut the grape tomatoes in half and add them to the can of beans (undrained).
  2. Next add the salsa, cumin powder, Cajun seasoning/cayenne and 1½ cup water.
  3. Boil for 10 minutes and serve warm with toppings of your choice like avocado, sour cream, tortilla chips or grated cheese.
Categories
Pasta Recipes Vegan Vegetarian

Vegan Pasta Puttanesca

Made with pantry ingredients, this Vegan Pasta Puttanesca is easy and delicious.

Ingredients

  • 8 oz spaghetti
  • 1½ cup pasta sauce/crushed tomatoes
  • 1 clove garlic, minced
  • ¼ cup black/kalamata olives, sliced
  • 2 Tbsps. capers
  • 1/8 tsp red pepper flakes
  • 2 Tbsps. olive oil
  • 1/8 tsp salt
  • ¼ tsp black pepper

Directions

  1. Cook the pasta in boiling water for 15 minutes and drain.
  2. Add olive oil, garlic, red pepper flakes and warm for a few seconds till the garlic is aromatic.
  3. Add tomato sauce/crushed tomatoes, salt, black pepper, olives, capers and heat through.
  4. Scoop the sauce on top of the pasta and serve warm.