Category: Recipes

How to cook vegetables in less than five easy steps.

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.
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.
Categories
Mediterranean Recipes Tofu Vegan Vegetarian

Vegan Tofu Souvlaki

This version of Vegan Tofu Souvlaki is broiled in the oven is so easy to make, you can make it for a quick weeknight meal!

Ingredients

  • 1 block tofu, drained, dried and cubed
  • Marinade:
    • 2 Tbsps Oilve oil
    • 1 lemon, juiced
    • ½ tsp salt
    • ½ tsp black pepper
    • 2 cloves garlic, minced
    • ½ tsp paprika
  • ½ tsp oregano
  • 3 Tbps. nutritional yeast

Directions

  1. Drain the tofu and pat it dry. Cut into cubes.
  2. Mix the olive oil, lemon juice, salt, pepper, garlic and paprika to make the marinade.
  3. Marinade the tofu cubes for an hour.
  4. Sprinkle with nutritional yeast and skewer them.
  5. Broil for 15 minutes on one side and 5 minutes on the other.
  6. Sprinkle with oregano and serve with pita/rice and tzatziki.
Categories
Burger Cabbage Carrots Recipes Vegetarian

Baked Red Cabbage and Carrot Burgers

Baked Red Cabbage and Carrot Burgers great winter snack/side full of healthy deliciousness!

Ingredients

  • 1 cup carrots, grated
  • 1 cup red cabbage, grated
  • 1 egg
  • 1 cup bread crumbs
  • ¼ cup all purpose flour
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • ¼ cup cilantro (optional – substitute parsley)

Directions

  1. Mix the grated carrots, cabbage, flour, breadcrumbs, egg, salt and pepper well.
  2. Make into patties, brush with olive oil on both sides and bake at 350F for 20 minutes.
  3. Turn and broil for five minutes on the other side to brown.
Categories
Avocado Recipes Tacos Tofu Vegan Vegetarian

Tofu Tacos with Salsa Verde

It’s all about simple and delicious! You can make Tofu Tocos with Salsa Verde for a quick weeknight meal.

Ingredients

  • 1 block, tofu
  • 1 cup shredded lettuce
  • 1 roma tomato, seeded, diced
  • Few cilantro leaves (optional)
  • 2 flour totillas
  • 1 avacado, sliced
  • 1 tsps. salsa verde
  • 1 pinch Salt and black pepper
  • 1/8 tsp Cajun seasoning
  • 1 tsp olive oil

Directions

  1. Drain and pat the tofu dry. Slice, sprinkle with salt and black pepper. Drizzle with olive oil and broil for 15 minutes to brown.
  2. To assemble:
    • Fire roast or toast your tortillas in a toaster.
    • Dice the tofu slices and place it on the tortillas. Sprinkle with Cajun seasoning.
    • Spoon salsa verde over the tofu.
    • Top with some shredded lettuce, diced tomatoes and cilantro (optional).
    • Serve with sliced avocados on the side.
Categories
Italian Pasta Recipes Vegetarian

Tortellini with Spinach and Roasted Tomatoes

In less than 15 minutes, you and make this delicious Tortellini with Spinach and Roasted Tomatoes!

Ingredients

  • 1 package tortellini (cheese or mushroom)
  • ¼ cup spinach, roughly chopped
  • ¼ cup grape tomatoes
  • 2 cloves garlic, grated
  • 2 Tbsp. olive oil
  • 1 cup soy milk
  • 1 Tbsp all-purpose flour
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp parmesan cheese

Directions

  1. Grate the garlic and add olive oil to it. Warm in the microwave for 10 seconds
  2. Wash and dry the grape tomatoes and place them on a baking sheet. Sprinkle with some of the garlic and olive oil and broil for 10-12 minutes.
  3. Prepare the tortellini according to the directions on the package.
  4. Make a rue with the flour and some olive oil in a pot, sauté for about 2 minutes and add the soy milk to it. Add salt, pepper, parmesan cheese and stir till the sauce thickens.
  5. Turn of the heat and mix the chopped spinach.
  6. Add the oven-roasted tomatoes and serve warm with garlic bread.