Category: Vegan

Categories
Gluten-Free Recipes Soup Tomatoes Vegan Vegetarian

Mulligatawny Soup

Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.

Ingredients

  • 1 Roma tomato, skinned and diced
  • ¼ cup cooked red lentils
  • ¼ tsp tamarind paste
  • 1 tsp rasam powder
  • ¼ tsp turmeric
  • 2 cups water
  • ¼ black mustard seeds
  • 3-4 curry leaves
  • ¼ cup rice
  • 1 tsp butter
  • 1/4 tsp salt

Directions

  1. Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
  2. Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
  3. Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
  4. Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
  5. Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).
Categories
Asian Eggplant Gluten-Free Mediterranean Recipes Vegan Vegetarian

Delicious Baba Ganoush

Enjoy dipping with this Delicious Baba Ganoush made with oven-roasted eggplant!

Ingredients

  • 1 eggplant
  • 1 clove roasted garlic
  • 2 Tbsps. lemon juice
  • 2 Tbsps. olive oil
  • 1 Tbsp tahini
  • 1/8 tsp paparika
  • 1/8 tsp red cayenne pepper flakes

Directions

  1. Slice the eggplant in half, brush with olive oil and place cut side down on a sheet pan.
  2. Broil for 20 minutes, turning the pan once.
  3. Place the garlic clove in the pan after 10 minutes to roast.
  4. Let the eggplant cool and scoop out the flesh. drain the extra liquid using a strainer/colander.
  5. Mix the eggplant, lemon juice, olive oil, tahini in a blender for a few seconds. Serve with a sprinkle of paprika, cayenne pepper flakes, parsley and a drizzle of olive oil.
Categories
Gluten-Free Potatoes Recipes Thanksgiving Vegan Vegetarian

Rosemary Garlic Potatoes

Rosemary Garlic Potatoes are so tasty and easy to make with just five ingredients!

Ingredients

  • 4-6 golden potatoes, peeled, diced
  • 1 Tbsp fresh rosemary, chopped
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Wash, peel and dice the potatoes.
  2. Toss with olive oil, rosemary, pepper and salt.
  3. Spread in a single layer on a baking sheet and bake at 350 for 20 minutes, turning once. Broil for 3-5 minutes to brown.
Categories
Brussels sprouts Gluten-Free Recipes Vegan Vegetarian

Roasted Brussels Sprouts

Make this Thanksgiving favorite your favorite! Roasted Brussels Sprouts are crunchy on the outside and soft on the inside. This simple recipe is a sure winner!

Ingredients

  • 12 oz package of brussels sprouts
  • 2 Tbsps. olive oil
  • ¼ tsp black pepper
  • ¼ tsp salt

Directions

  1. Wash and dry brussels sprouts, cut off the browned ends and slice each in half.
  2. Toss with olive oil, salt and pepper, place on a baking sheet and bake at 400F for 30 minutes.
Categories
Gluten-Free Pumpkin Recipes Vegan Vegetarian

Pumpkin Dressing

Try a taste of Fall with this delightful Pumpkin Dressing !

Ingreditents

  • ¼ cup canola oil
  • ¼ cup apple cider vinegar
  • 2 Tbsps. canned pumpkin
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. maple syrup
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. cinnamon
  • 1/8 tsp nutmeg (freshly grated if possible)

Directions

  1. Mix the oil and vinegar with a fork till it form an emulsion.
  2. Add the mustard, pumpkin, maple syrup, salt, pepper, cinnamon, and nutmeg and mix well.
  3. Store in an airtight jar in the refrigerator for up to 2 weeks. Shake well before using.
Categories
Eggplant Gluten-Free Recipes Tomatoes Vegan Vegetarian Zucchini

Ratatouille

This Ratatouille made with fresh herbs is so simple and a chockful of flavor! Serve warm on crusty bread for an incredible taste.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 3 Roma tomatoes, sliced
  • 3 tsps, thyme (fresh)
  • ¼ cup basil, ribbons (fresh)\
  • 3 cloves garlic, minced
  • 2 Tbsps. olive oil
  • ½ cup tomato basil sauce
  • few sprigs of rosemary
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Coat the bottom of an 8in baking dish with tomato sauce.
  2. Arrange the vegetables alternating the slices of eggplant, zucchini and tomatoes till the dish is packed. Sprinkle them generously with salt and pepper.
  3. Add the minced garlic, thyme and some of the basil (cut in ribbons), mix well and pour it over the vegetables. Sprinkle it with the rosemary.
  4. Bake covered at 350 for 45 minutes. Serve warm on sour dough/ crusty bread.
Categories
Gluten-Free Recipes Salad Tomatoes Vegan Vegetarian Zucchini

Delicious Red Quinoa Salad

Delicious Red Quinoa Salad is simple and so satisfying!

Ingredients

  • ½ cup organic red quinoa
  • ½ cup diced tomatoes
  • 1/3 cup cranberries
  • ¼ finely diced zucchini
  • 1/8 cup roughly chopped pecans
  • FOR THE DRESSING:
    • 3 Tbsps. olive oil
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. maple syrup
    • 1/8 tsp salt
    • ¼ tsp black pepper

Directions

  1. Cook the quinoa according to the package directions.
  2. Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
  3. Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
  4. Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
Categories
Eggplant Gluten-Free Italian Mediterranean Peppers Recipes Sauce Vegan Vegetarian

Eggplant and Peppers With Capers and Olives

Eggplant and Peppers With Capers and Olives is finger-licking good!

Ingredients

  • 1 eggplant, cubed
  • 1 red/orange/yellow pepper, sliced
  • 5-6 grape tomatoes, halved
  • 1 clove garlic, minced
  • 5-6 pitted black olives, sliced
  • 2 Tbsps capers, rinsed
  • ½ cup tomato-basil sauce
  • 2 Tbps. basil, coarsely chopped
  • 1/3 cup dry red wine
  • 1 Tbps. olive oil
  • ½ tsp black pepper, coarsely ground
  • ½ tsp salt
  • 1 ½ cups water

Directions

  1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
  2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
  3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
  4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.
Categories
Cauliflower Gluten-Free Indian Recipes Vegan Vegetarian

Cauliflower Five Spice with Peas

Cauliflower Five Spice with Peas is a meld of exotic spices that add a great depth of flavor to this quick and easy dish!

Ingredients

  • ½ head of cauliflower, florets
  • ½ cup green peas, frozen
  • ½ tsp cumin seeds
  • 1/8 tsp black cumin seeds
  • ½ fennel seeds
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 1/8 tsp salt
  • 1 Tbsp. canola oil

Directions

  1. Warm canola oil in a skillet. Add the seeds : black mustard, cumin, black cumin, fenugreek and fennel and cover till the mustard starts bursting.
  2. Add the cauliflower and frozen peas and sauté for 3-5 minutes till the cauliflower is soft. Serve hot as a side.

Categories
Potatoes Recipes Squash Vegan Vegetarian

Yellow Squash and Potato Gratin

Enjoy the flavors of Fall with this Yellow Squash and Potato Gratin!

Ingredients

  • 1 yellow squash, peeled, sliced thin
  • 2-3 Russet potatoes, peeled, sliced thin
  • 1/8 tsp salt
  • ½ tsp black pepper
  • ¼ tsp oregano
  • 1 Tbsp of slivered almonds (optional)
  • 1/8 cup green/poblano peppers, thinly sliced
  • ¼ cup crumbled feta cheese
  • 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

Directions

  1. To make the béchamel, add oil and all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  2. 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. Stir in some feta till it melts.
  3. Layer the potatoes, overlapping at the bottom of a baking dish followed by a layer of squash. Sprinkle with salt, pepper and oregano. Continue layering one more time, topping with a layer of potatoes.
  4. Pour the béchamel over the potato and squash layers.
  5. Bake covered at 375F for 30 minutes. Bake uncovered at 350F for 20 minutes until squash and potatoes pierce easily with a knife. Top with slivered almonds (optional) and thin slices of green pepper or poblano. Broil for 5-7 to brown.