Category: Recipes

How to cook vegetables in less than five easy steps.

Categories
Asian Indian Recipes Tea

Easy Classic Chai Tea

Here’s how you can spice up your beverage for a cuppa Easy Classic Chai Tea!

Ingredients

  • 2 cloves
  • ¼ tsp. cardamom seeds
  • ¼ tsp grated ginger
  • 2 bags of tea
  • ½ cup plant-based milk
  • 2 tsps. sugar (optional)
  • 2 cups of water

Directions

  1. Microwave a cup of water with a clove, 1/8 tsp. cardamom and 1/8 tsp. grated ginger, and a tea bag for a minute. Strain or fish out spices with a spoon.
  2. Stir in 1/4 cup milk and 1 tsp. sugar (optional). Enjoy your warm cup of chai tea!
Categories
Asian Cabbage Carrots Celery Recipes Vegan Vegetarian

Vegan Baked Eggrolls

Vegan Baked Eggrolls are a delicious, healthy and quick to make!

Ingredients

  • 1 cup cabbage, finely diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • ½ tsp Chinese 5 spice (substitute : cumin and anise seeds)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 8 vegan egg roll wrappers
  • 2 Tbsps olive oil

Directions

  1. Warm a little oil and add spice till aromatic ( few seconds) followed by cabbage, celery and carrots. Sauté till the vegetables are soft. Sprinkle with salt, pepper and set aside.
  2. Place an egg roll wrapper with the pointed edge towards you and spoon some vegetable mixture in the center. Fold the bottom edge over, then sides and roll to make the egg roll. Repeat till all the vegetable mixture has been used.
  3. Place on a baking sheet, brush with oil and bake at 350F for 20 minutes. Serve hot with dipping sauce.
Categories
Mediterranean Recipes Salad

Couscous Salad

This Couscous Salad is a delicious summery delight that is ready in minutes!

Ingredients

  • 1 mango, peeled and cubed
  • ½ cucumber, peeled and diced
  • 1 Roma tomato, seeded and diced
  • 1 can chick peas, washed and drained
  • 5-6 large pitted black olives, sliced
  • 1 block feta cheese, cubed (optional)
  • ½ cup couscous
  • 1 Tbsp balsamic vinegar
  • 2 Tbsps olive oil
  • 1/8 tsp black pepper
  • ½ tsp oregano

Directions

  1. Boil ¾ cup of water and turn off the heat. Add ½ cup couscous and let it stand for 5 minutes. Fluff with a fork and let it cool.
  2. Add the diced mango, cucumber, tomato, chick peas, black olives and feta (optional) to a bow. Mix in the couscous.
  3. Beat the olive oil and vinegar with a fork to make an emulsion. Add black pepper and oregano to make the dressing.
  4. Toss the salad with the dressing and serve at room temperature.
Categories
Dessert Peach Recipes

Easy Peach Cobbler

This Easy Peach Cobble tastes good warm or cold, with or without ice-cream!

Ingredients

  • 1 cup Bisquick pancake mix
  • 1 cup soy milk
  • 3 large ripe peaches, peeled and sliced
  • 2 Tbsps. canola oil
  • 1 Tbsp. butter
  • ¼ cup sugar
  • 1 tsp cinnamon

Directions

  1. Make a batter with the pancake mix and milk and pour into a 6 cup baking dish.
  2. Melt the butter. Add oil, sliced peaches, sugar, and cinnamon, stirring gently till the sugar melts and the peaches soften.
  3. Spread the peach slices evenly over the batter and spoon the liquid over the peaches.
  4. Bake at 375 F for 40–50 minutes. Cool for at least 15 minutes before serving.
Categories
Pasta Recipes Salad

Classic Macaroni Salad

Take your barbecue to the next level with this Classic Macaroni Salad !

Ingredients

  • 8 oz. macaroni, dry
  • 1 stalk celery, diced
  • 5 baby carrots, diced
  • 1 Tbsp relish
  • 2 Tbsps. Mayonnaise (vegan mayo will work as well)
  • 1 Tbsp. red wine vinegar
  • 1/8 tsp black pepper

Directions

  1. Boil water in a pot and add the macaroni (without salt) and cook for about 15 minutes. Set aside to cool.
  2. Dice the celery and carrots.
  3. Add the celery, carrots, relish, mayonnaise, vinegar, and pepper to the macaroni and mix well. Serve chilled.
Categories
Italian Recipes Tomatoes

The Best Bruschetta

Whip up The Best Bruschetta in minutes with a couple of fresh ingredients!

Ingredients

  • 1 cup tomatoes, diced
  • 5-7 fresh basil leaves, sliced in ribbons
  • ½ loaf french bread, sliced in rounds
  • For the Dressing:
    • 1 Tbps balsamic vinegar
    • 1 Tbsp olive oil
    • 1/8 tsp black pepper
    • 1/8 tsp oregano, dried

Directions

  1. Brush the French bread slices with olive oil and toast in the oven on both sides.
  2. For the dressing: Mix the balsamic vinegar, olive oil, black pepper and oregano with a fork till it forms an emulsion.
  3. Add the dressing to the tomatoes and let it sit for about 15 minutes to let the flavors meld.
  4. Scoop the tomatoes onto the slices of bread and top with basil. Serve immediately.
Categories
Cucumber Gluten-Free Recipes Soup Vegan Vegetarian

Cold Cucumber Soup

There’s nothing more satisfying than Cold Cucumber Soup on a hot Summer day!

Ingredients

  • 1 cucumber, peeled and chopped
  • ½ onion, roughly chopped
  • 1 pod garlic, peeled
  • ½ tsp Italian seasoning
  • ¼ cup mint leaves (optional)
  • ¼ inch jalapeno (optional)
  • 1 tbsp. olive oil
  • 1/8 tsp salt
  • ¼ tsp back pepper
  • ¼ cup water
  • ¼ cup soy milk

Directions

  1. Sauté the onion in a little oil until soft. Add the garlic, cucumbers ( reserve a few pieces for garnish), Italian seasoning, salt and pepper and sauté till the cucumbers are soft.
  2. Transfer the vegetables to a blender. Add the mint, jalapeno and water. Blend till smooth.
  3. Stir in the soy milk and refrigerate for at least half hour before serving. Serve chilled garnished with a few pieces of cucumber.
Categories
Gluten-Free Mango Mexican Recipes Salad Vegan Vegetarian

Mango Salsa

Mango Salsa is versatile and can be eaten as a salad or used as a topping for tacos and other proteins.

Ingredients

  • 1 ripe mango, peeled and diced
  • 1 roma tomato, seeded and diced
  • ½ small onion, diced
  • 1 tsp, jalapeno, diced
  • 1 tsp oregano, fresh, roughly chopped
  • 1 tsp marjoram, fresh, roughly chopped (optional)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil

Directions

  1. Mix the mangoes, onions, tomatoes, diced jalapenos and mix well.
  2. To make the dressing, beat the olive oil and balsamic vinegar till it forms and emulsion. Add the dressing to the salsa and mix well.
  3. Add the oregano and marjoram toss. Serve on top of tacos or use on the side as a salad.
Categories
Recipes Tofu Vegan Vegetarian

Red Lentil Tofu

Red Lentil Tofu can be used like regular tofu, grilled, broiled, baked or as is. Flavor it with your favorite herbs, spices or sauces.

Ingredients

  • 1 cup red lentils
  • 3 cups water

Directions

  1. Add the red lentils to a blender.
  2. Boil 2 cups of water and add it to the lentils and let it cool for 15 minutes. Blend into a smooth paste.
  3. Pour it into a saucepan and heat with a cup of water, stirring constantly for 3-5 minutes till it is very thick.
  4. Transfer it to a baking dish, smooth and refrigerate uncovered for an hour. Cover and refrigerate overnight to get an extra firm texture.
  5. Slice and use like regular tofu.

Categories
Gluten-Free Mediterranean Recipes Squash Vegan Vegetarian

Squash, Pepper and Onion Tian

Tian is a French Provincial way of cooking vegetables. This Squash, Pepper and Onion Tian is so delicious and a feast for the eyes!

Ingredients

  • 1 yellow squash, sliced
  • 1 green pepper, sliced
  • ½ onion, sliced
  • 3-4 pods of garlic, with skins
  • 6-7 grape tomatoes(optional)
  • 4-5 large pitted olives, sliced (optional)
  • 1 tsp marjoram, fresh
  • 1 tsp thyme, fresh
  • 1 Tbsp. olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Directions

  1. Grease a 6 cup baking dish with some olive oil and rub it with some cut garlic.
  2. Season the cut vegetables with salt and pepper and layer them in the baking dish starting with the squash, followed by the onions and green peppers.
  3. Sprinkle with grape tomatoes, olives, thyme and marjoram.
  4. Drizzle with some olive oil and bake at 350F for 20 minutes. Remove from oven and broil for 10 minutes.