Category: Recipes

How to cook vegetables in less than five easy steps.

Categories
Avocado Recipes Vegan Vegetarian

Vegan Avocado Mayo

Vegan Avocado Mayo is a healthy option to traditional mayonnaise.

Ingredients

  • 1 avocado
  • 1 clove garlic, minced
  • 2 tsps. apple cider vinegar
  • 2 tsps. olive oil
  • 1 tsp Dijon/yellow mustard

Directions

  1. Cut the avocado in half and scoop out the flesh into a blender.
  2. Add the garlic, olive oil, mustard, apple cider vinegar and blend.
  3. Refrigerate in a tightly sealed container and use within 2-3 days.
Categories
Burger Mediterranean Recipes Vegan Vegetarian

Black-Eye Peas Burger

This Black-Eye Peas Burger is so simple and yummy that you just have to try it!

Ingredients

  • 2 cans, black-eye peas, washed, drained and mashed
  • 1 onion, finely diced
  • 1 garlic clove, grated (substitute ¼ tsp. garlic powder)
  • 1 cup Italian bread crumbs
  • 1 egg
  • 1 tsp Italian seasoning

Directions

  1. Mix the back eye peas, bread crumbs, onions, garlic, egg and Italian seasoning.
  2. Form into burgers and broil for 15 minutes. Turn over gently and broil for another 10 minutes. Serve with your favorite toppings.
Categories
Bread Italian Mediterranean Recipes Vegan Vegetarian

Herbed Garlic Bread

The best ever Herbed Garlic Bread that is so easy to make!

Ingredients

  • 1 loaf, French bread
  • 1 clove garlic, minced
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh marjoram, chopped
  • (Substitute: 1 tsp Italian seasoning for the fresh herbs)
  • 2 Tbsps. olive oil

Directions

  1. Add garlic to olive oil and microwave for 10 seconds. Mix in the oregano and marjoram ( or Italian seasoning if you do not have fresh herbs).
  2. Slice the French bread in half and cut into 6 inch slices. Brush with the garlic-herb-oil mix.
  3. Place on a sheet pan and broil in oven for about 5 minutes till golden brown. Serve hot.
Categories
Italian Pasta Recipes Vegetarian

Herbed Baked Ziti

This Herbed Baked Ziti dish needs minimum prep and is so cheesy and delicious!

Ingredients

  • 2 cups ziti
  • ½ cup tomato sauce
  • ½ cup part skim ricotta
  •  ¼ tsp black pepper
  • 1 Tbsp. fresh marjoram, chopped (optional)(substitute: ½ tsp dried marjoram)
  • 1 Tbsp. fresh oregano, chopped (substitute: ½ tsp dried oregano)
  • 1 Tbsp. fresh basil, chopped (substitute: ½ tsp dried basil)

Directions

  1. Boil 9 cups of water with salt till it come to a boil. Add pasta and let it cook for 15 minutes till it is al dente. Drain and place in a baking dish.
  2. Add tomato sauce, ricotta, black pepper, marjoram, oregano and basil to the pasta and mix well.
  3. Bake at 350F for 20 minutes. Serve hot with a drizzle of olive oil garlic bread and salad.
Categories
Asian Curry Gluten-Free Indian Potatoes Recipes Vegan Vegetarian

Potato and Spinach Koftas

Meatless meatballs couldn’t be tastier than these Potato and Spinach Koftas!

Ingredients

  • 2 russet potatoes, boiled, peeled, mashed
  • ¼ cup spinach, chopped
  • ½ cup chick pea flour (substitute: all purpose flour)
  • 1 cup tomato sauce (tomato-basil or marinara)
  • ½ tsp curry powder
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp olive oil

Directions

  1. Mix the mashed potatoes, spinach, salt, pepper, curry powder, flour and mix well. Scoop out a spoonful and roll it into a ball-shaped kofta. Continue to do this till all the potato mix has been used.
  2. Place on a baking sheet, brush with olive oil and broil for 10 minutes till browned. Turn over the koftas and broil for another 5 minutes till they are browned all over.
  3. Warm a table spoon of olive oil in a pan and add the tomato sauce to it and heat through. Pour the sauce over the koftas and serve warm with rice or flat breads.
Categories
Dessert Recipes Snack Vegan Vegetarian

No Bake Graham Cracker Pudding Dessert

Easy No Bake Graham Cracker Pudding Dessert is a simple and so yummy!

Ingredients

  • 1 box, graham crackers
  • 2 boxes, instant vanilla pudding
  • ¼ cup dark, semi-sweet chocolate chips
  • 1 ½ cups, soy or any planted based milk
  • 2 tsps. olive oil

Directions

  1. Add ½ cup milk to the instant pudding and mix well. Add another ½ cup of milk and continue to mix. Then, if needed, add 2 tablespoons of milk at a time till the pudding reaches its desired consistency.
  2. Layer the graham crackers at the bottom of a 6 cup glass container. Add a layer of pudding. Continue to layer ending with graham crackers on the top.
  3. Melt chocolate in the microwave blasting for 30 seconds at a time till it has melted. Stir in the olive oil.
  4. Spread the melted chocolate on top of the graham crackers and refrigerate for at least ½ hour before serving. Store in the refrigerator for up to a week.
Categories
Italian Pasta Recipes Spinach

Spinach and Peas Pasta

Simple and satisfying this Spinach and Peas Pasta is something you must try!

Ingredients

  • 8oz pasta (like shells or anything small)
  • ½ cup chopped spinach, fresh
  • ½ green peas, frozen
  • ¼ cup sour cream
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ cup onions, minced (substitute ¼ tsp onion powder)
  • 1 clove garlic, minced
  • 2 Tbsps. olive oil
  • 1/8 tsp salt

Directions

  1. Bring 4 cups of water with a little salt to a boil. Add pasta and continue to boil for about 15 minutes, till it is al dente. Add the peas and boil for another 5 minutes. Set aside a cup of pasta water and drain.
  2. Mix the sour cream with Italian seasoning and set some aside to garnish.
  3. Warm some olive oil in a pan and add the onions, garlic and sauté for about a minute till soft. Add part of the seasoned sour cream, black pepper and ½ cup of pasta water. Add additional pasta water if you would like the sauce to be a little thinner. Stir in the spinach and warm till it wilts.
  4. Mix in the pasta and peas. Serve warm with a dollop of the seasoned sour cream and some garlic bread.
Categories
Cabbage Gluten-Free Recipes Vegan Vegetarian

Red and Green Creole Cabbage

Dig into the deliciousness of this quick and easy Red and Green Creole Cabbage recipe!

Ingredients

  • ½ red cabbage, sliced
  • ½ green cabbage, sliced
  • 1 Tbsp Creole seasoning
  • ½ tsp olive oil

Directions

  1. Spread out the red and green cabbage in a single layer on s sheet pan.
  2. Drizzle with olive oil and sprinkle generously with Creole seasoning.
  3. Broil in the oven on high for 10 minutes. Serve as a side with ranch dressing or add it to a salad or taco.
Categories
Cauliflower Gluten-Free Recipes Vegetarian

Easy Cauliflower Curry

This mouthwatering Easy Cauliflower Curry is quick and simple!

Ingredients

  • 2 cups cauliflower florets
  • ½ cup tomato sauce (tomato-basil)
  • ½ cup onions, minced
  • 1 tsp ginger, grated (optional)
  • 1 clove garlic, grated
  • 1 tsp curry powder
  • ½ tsp cumin seeds
  • 1 Tbsp sour cream (optional)
  • 1 Tbsp canola oil
  • 3 cups water

Directions

  1. Warm the cumin seeds in a little oil for about 30 seconds till it is aromatic.
  2. Add the onions, garlic and ginger and sauté for about a minute till soft.
  3. Add the cauliflower florets, tomato sauce and water. Cover with a lid and continue to heat for 10 minutes till the sauce thickens and the cauliflower softens.
  4. Remove from heat and stir in sour cream. Serve hot with rice or bread.
Categories
Eggplant Gluten-Free Recipes Vegan Vegetarian

Roasted Eggplant in Tomato Sauce

Oven roasted Eggplant in Tomato Sauce is delicious as a dip or a spread!

Ingredients

  • 1 eggplant
  • ½ cup tomato sauce (tomato-basil /marinara)
  • ¼ cup onions, minced (substitute ¼ tsp. onion powder)
  • 1 clove garlic, grated ( substitute, ¼ tsp. garlic powder)
  • 1 tsp curry powder
  • ¼ tsp cumin seeds
  • 1/8 tsp salt
  • 2 Tbsps olive oil

Directions

  1. Brush the eggplant with oil and broil in the oven for 15 minutes. Turn over and broil again for 5-10 minutes till the skin is charred. Cover with a moist paper towel and let it cool. Cut in half and scoop out the flesh and discard the skin.
  2. Heat cumin with some oil in a pan for 30 seconds. Add the onions and sauté for about a minute, till soft. Add the garlic and sauté for an additional 30 seconds. Next add the eggplant, tomato sauce, salt, curry powder and continue to sauté for 3-5 minutes till it gets really mushy. Serve with flat breads as a dip or use as a spread.