Category: Recipes

How to cook vegetables in less than five easy steps.

Categories
Potatoes Recipes Salad Vegetarian

Easy Potato Salad

This classic potato salad makes a great side for your summer barbecue!

Ingredients

  • 3 potatoes boiled, cooled, cubed
  • 1 egg, hard boiled, diced
  • ¼ cup celery, finely chopped (optional)
  • ¼ cup dill pickle, finely chopped (or relish)
  • 1 Tbsp chives, finely chopped
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps sour cream
  • 2 Tbsps mayonnaise
  • 1 tsp mustard
  • ½ tsp black pepper

Directions

  1. Mix the mustard, vinegar, sour cream, mayonnaise, and black pepper.
  2. Add the potatoes, pickle/relish, celery (optional), chives, parsley and mix well. Refrigerate and serve cold as a side for your barbecue.
Categories
Mushrooms Recipes Vegetarian

Mushroom Stroganoff

This vegetarian version of Mushroom Stroganoff is a great option for a meatless meal.

Ingredients

  • 8 oz baby bella mushrooms
  • ½ cup onions, minced
  • 1 clove garlic, minced
  • 1 ½ Tbsp butter
  • 1 ½ Tbsp flour
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ½ cup Greek yogurt
  • 1/8 tsp salt
  • ½ cup vegetable stock/water

Directions

  1. Sauté the onions and garlic with a little oil for about a minute till the onions are soft.  Add mushrooms and sauté for about a minute and set aside.
  2. Add the butter and flour to the pan to make a roux. Then add the vegetable stock or water, salt, pepper and oregano, mushroom mixture and heat till it thickens. Take it off the heat.
  3.  Whisk the Greek yogurt and stir it in. Serve hot with egg noodles.
Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Italian Recipes Vegetarian Zucchini

Zucchini Lasagna

Being low-carb and gluten-free does not stop this Zucchini Lasagna from being absolutely delicious.

Ingredients

  • 2 zucchinis, sliced thin length-wise
  • 2 cups spinach, chopped
  • 1 cup ricotta
  • 1 cup tomato sauce (marinara or tomato basil)
  • 1 tsp garlic, minced
  • ½ cup mozzarella, shredded
  • ½ tsp oregano, dried
  • ½ tsp black pepper

Directions

  1. Bake zucchini slices at 350F for 20 minutes. Drain on a paper towel.
  2. Sauté spinach and garlic for about a minute till the spinach wilts. Squeeze out water and cool for 10 minutes. Then mix with ricotta, pepper and oregano.
  3. Lightly grease a square baking dish and spread tomato sauce on the bottom.
  4. Add a layer of zucchini slices followed by spinach-ricotta mix. Repeat once more and end with a layer of zucchini. Top with sauce and mozzarella.
  5. Bake at 350F for 20 minutes. Cool before slicing.
Categories
Appetizer Asian Indian Potatoes Recipes

Potato Patties with Mint Chutney

Potato patties (aka aloo tikki) with Mint Chutney are a popular tea-time (tiffin) snack in India. Try them with tea or as an appetizer.

Ingredients

  • For the patties:
    • 3 Russet potatoes, boiled and mashed
    • 1 Tbsp curry powder
    • 1/4 cup peas, frozen, thawed
    • 1/4 cup bread crumbs (optional)
    • 1 Tbsp oil
    • 1/8 tsp salt
  • For the mint chutney
    • 1/2 cup mint leaves
    • 1 bunch cilantro
    • 1/2 inch slice ginger
    • 1/2 inch jalapeno
    • 15 peanuts (optional)
    • 2 Tbsps lime juice
    • 1/2 cup water
    • 1/8 tsp salt

Directions

  1. Mix the potatoes, breadcrumbs, curry powder, salt and peas and make into patties.
  2. Brush with oil and broil on each side for 10 minutes till golden brown.
  3. Place the mint leaves, cilantro, ginger, jalapeno and peanuts with a little water in a blender and grind to a smooth paste. Then mix in salt and lime juice.
  4. Serve the patties warm with the mint chutney.
Categories
Cucumber Recipes Sandwiches Snack Strawberries

Tea Sandwiches

Tea sandwiches in six different ways to get your salty-sweet fix!

Ingredients

  • 6 slices multigrain bread
  • 1 box onion and chives cream cheese
  • 1 box strawberry cream cheese
  • 1 radish, sliced thin
  • ¼ cucumber, sliced thin
  • 1 plum tomato, sliced thin
  • 2 strawberries, sliced thin
  • ¼ cup blueberries
  • 1 egg, hard boiled, diced
  • 1 tsp mayonnaise

Directions

Spread three slices of bread with the onion and chives cream cheese, two slices with the strawberry cream cheese and one with mayonnaise. Trim the crusts and cut each slice in two, lenghtwise.

  1. Radish sandwich : Place the radish between two slices with the onion and chives cream cheese.
  2. Cucumber sandwich : Place the cucumber between two slices with the onion and chives cream cheese.
  3. Tomato sandwich : Place the tomatoes between two slices with the onion and chives cream cheese.
  4. Egg salad sandwich: Mix with egg with a teaspoon of mayonnaise and sprinkle with some salt and pepper. Place this between the two slices with the mayonnaise.
  5. Strawberry sandwich : Place the strawberries between two slices with the strawberry cream cheese.
  6. Blueberry sandwich : Place the blueberries between two slices with the strawberry cream cheese.

Categories
Asian Cucumber Gluten-Free Recipes Sushi Vegetarian

Cucumber Sushi

Cucumber sushi is both gluten-free and dairy-free! Enjoy it with dipping sauces.

Ingredients

  • ½ English cucumber
  • ¼ cup rice, cooked
  • ¼ cup red/orange and green peppers, julienned, oven-roasted
  • ¼ cup carrots, julienned, oven- roasted
  • FOR DIPPING SUACES
    • 2 Tbsps soy sauce
    • 2 Tbsps mayonnaise
    • ¼ tsp hot sauce/siracha

Directions

  1. Core the cucumber in the middle to remove the seeds and create a hollow.
  2. Place a small amount of rice in the cucumber and press it to one side.
  3. Fill it with peppers and carrots.
  4. Slice to ½ inch rounds.
  5. Mix mayo and hot sauce/siracha to make a dipping sauce. Also serve soy sauce for dipping.
Categories
Broccoli Italian Recipes Sauce Vegan

Pasta with Vegan Bechamel Sauce

Is it possible to enjoy pasta without cheese? Pasta with Vegan Bechamel Sauce won’t dissappoint!

Ingredients

  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground
  • 2 cups cooked pasta (like spaghetti)
  • 1 cup broccoli florets
  • ¼ cup black olives, sliced
  • ¼ cup grape tomatoes, sliced
  • 1/8 tsp salt
  • ½ tsp black pepper

Directions

  1. Heat the olive oil for about 10 seconds.
  2. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  3. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
  4. Saute the broccoli, in a little oil until it cooks for about 3 minutes and add olives, tomatoes, salt and black pepper.
  5. Add the cooked pasta and sauce and mix well.

Categories
Recipes Spinach Vegetarian

Spinach and Cheese Swirls

Spinach and Cheese Swirls make a mouth-watering appetizer!

Ingredients

  • 4 oz fresh spinach, chopped
  • ¼ cup parmesan cheese, grated
  • ½ cup mozzarella cheese, shredded
  • 1 puff pastry sheet, frozen, thawed
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • ½ tsp black pepper powder
  • 1/8 tsp salt
  • 1 egg
  • 1 Tbsp water
  • ¼ cup green onions, chopped (optional)

Directions

  1. Sauté the spinach lightly with the onion, garlic and black pepper powders until wilted. Drain on a paper towel and squeeze out as much water as possible. Set aside to cool.
  2. Beat the egg and water to make egg wash.
  3. Brush the pastry sheet with the egg wash and top with the spinach and cheeses. Roll the pastry sheet like a jelly roll and cut into ½ inch rounds.
  4. Brush each round with the egg wash and bake at 400F for 15-20 minutes until brown. Cool and sprinkle with chopped green onions.
Categories
Broccoli Recipes Vegetarian

Crustless Broccoli Quiche

Turn your broccoli into a delicious brunch with this easy Crustless Broccoli Quiche recipe.

Ingredients

  • 2 cups broccoli, finely chopped
  • ¼ cup onion, minced
  • 3/4 cup pancake mix
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup parmesan cheese
  • 3/4 cup mozzarella, shredded
  • 1 tsp oregano
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • 1/4 cup water

Directions

  1. Mix broccoli, onions, egg, pancake mix, salt, pepper, oregano, canola oil, parmesan and 1/4 cup mozzarella. Add water gradually to form a thick dough (like cookie dough).
  2. Pour dough into a greased pie dish or rectangular baking dish. Top with the remaining mozzarella and sprinkle paprika on top.
  3. Bake at 350 F for 30 minutes. Brown for 3-5 minutes under the broiler.