Month: April 2023

Categories
Cucumber Gluten-Free Mediterranean Recipes Sauce Vegetarian Yogurt

Easy Tzatziki Sauce

Easy Tzatziki Sauce is a delicious accompaniment to falafel or just use as a dip with flatbreads and veggies.

Ingredients

  • 1 cucumber, grated
  • 1 clove garlic, minced
  • 1 tsp white vinegar
  • 1 Tbsp olive oil
  • 1 cup Greek yogurt
  • 1/8 cup, fresh dill, chopped
  • 1/4 tsp. black pepper
  • 1/8 tsp salt

Directions

  1. Grate the cucumber and squeeze out the water.
  2. Mix the grated cucumber, garlic, dill, yogurt.
  3. Add salt, pepper, vinegar and olive oil and mix well.
  4. Chill for 1/2 hour before serving.
Categories
Mexican Recipes Tacos

Bean and Corn Tacos

Bean and Corn Tacos are healthy, delicious and can be whipped up in a jiffy!

Ingredients

  • 1 bag frozen corn
  • 2 radishes, sliced thin strips
  • 1 Tbsp. jalapenos, diced
  • 1 lime, zested and juiced
  • ¼ cup cilantro
  • ¼ cup onions, minced
  • 1 can kidney beans
  • 1 tsp. cumin
  • salt and black pepper to taste
  • 4 tortillas

Directions

  1. Microwave the frozen corn for 4 minutes.
  2. Add the radish strips, jalapenos, lime zest, lime juice, salt and black pepper and mix well. Sprinkle with cilantro.
  3. Sauté the onions in a little oil for a few minutes till it is translucent. add the kidney beans, mush it with a wooden spoon, add salt, pepper and some water to make a paste.
  4. To assemble: Place a tablespoon of bean paste on a tortilla. Top withthe corn mix. Sprinkle with crumbled feta grated cheese (optional)
Categories
Chick Peas Mediterranean Recipes Soup

Greek Vegan Chickpea Soup

Gluten-free and Vegan Greek Chickpea soup is hearty comforting on a rainy Spring day!

Ingredients

  • 2 cans chickpeas, drained and washed
  • ¼ cup onions, minced
  • 1 clove garlic, minced
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • 1 Tbsp oregano, roughly chopped
  • 1 Tbsp rosemary, roughly chopped
  • 1/8 tsp salt
  • ¼ tsp black pepper, fresh ground
  • 3 cups water.
  • 2 Tbsps. olive oil
  • 1 lemon, juiced

Directions

  1. Add some oil to a soup pot and sauté the onions till they are translucent.
  2. Add the garlic, celery, carrots, chickpeas (mush some to thicken the soup) and 3 cups water.
  3. Add the oregano, rosemary, salt and black pepper and let it come to a boil. Then simmer for 10 minutes till the vegetables are cooked. Add more water if the soup is too thick.
  4. Mix in lemon juice, drizzle some olive oil on top and serve hot with crusty/sour dough bread.
Categories
Mediterranean Pasta Recipes Vegetarian

Spaghetti with Tomatoes and Tarragon

Nothing could be simpler and more delicious than Spaghetti with Tomatoes and Tarragon!

Ingredients

8oz spaghetti

1 cup grape/cherry/roma tomatoes, seeded and diced

1 Tbsp tarragon, roughly chopped

¼ cup onion/shallots, minced

1 clove garlic, minced

¼ cup olive oil

1/8 tsp salt

1 tsp black pepper, coarsely ground

1 cup parmesan cheese, grated

Directions

  1. Boil the spaghetti in salt water for about 15 minutes and drain.
  2. Warm the olive oil, add the onions/shallots and garlic and sauté for about a minute till it is cooked and slightly brown. Turn off heat.
  3. Dice the tomatoes and add it to the olive oil and onions/shallots to make the sauce.
  4. Add the tarragon to the sauce.
  5. Divide the spaghetti into plates, spoon sauce over it, grind black pepper over it, sprinkle with parmesan cheese and serve immediately.