Category: Vegan

Categories
Gluten-Free Recipes Vegan Vegetarian Zucchini

Pan-Fried Summer Squash with Cumin

This aromatic and mouth-watering side of Pan-Fried Summer Squash with Cumin is quick and easy!

Ingredients

  • 1 zucchini, sliced, half circles
  • 1 yellow squash, sliced, half circles
  • ¼ cup yellow onions, diced
  • ½ tsp cumin seeds
  • ¼ tsp black pepper
  • 1 Tbsp canola oil
  • 1/8 tsp salt

Directions

  1. Warm cumin seeds in canola oil for about a minute and add onions. Saute for another minute till the onions are soft and transluscent.
  2. Add the zucchini, yellow squash, salt and pepper and saute for a couple of minutes till they are soft buy not squishy. Serve warm as a side or eat cold as a salad with ranch dressing.
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
Appetizer Avocado Cucumber Gluten-Free Recipes Snack Vegan

Cucumber -Avocado Cups

Make these simple and elegant Cucumber-Avocado Cups for a healthy appetizer or snack!

Ingredients

  • 1 English cucumber
  • ½ avocado, scooped out, mashed
  • ½ cup green onions, minced
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp lime juice
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Cut the cucumber into ½ inch round and scoop out the middle without going all the way through.
  2. Add the scooped out cucumber, avocado, onion powder, garlic powder, pepper, salt and mash well. Add lime juice, green onions and mix well.
  3. Pipe/scoop the avocado mixture into the cucumber cups.
Categories
Celery Corn Potatoes Recipes Vegan Vegetarian

Easy Corn Chowder

Chow down on chowder! This New England classic was recreated into a vegetarian Easy Corn Chowder that is nothing but delicious.

Ingredients

  • 2 medium potatoes, boiled, peeled, cubed
  • 1 cup corn, frozen
  • ½ cup celery, diced
  • 1 Tbsp butter
  • ½ tsp black pepper
  •  ½ cup soy milk
  • 1 cup water
  • 1/8  tsp salt
  • ¼ cup green onions, sliced (optional)

Directions

  1. Melt butter and sauté onions for about a minute till soft. Add celery, corn and continue to sauté for about 5 minutes till the vegetables are soft. Set aside half the vegetable mixture.
  2. Add soy milk, water, pepper, salt, 1 cubed potato to the vegetable mixture and boil for 5 minutes till the soup thickens.
  3. Cool for about 10 minutes and blend till smooth.
  4. Add the vegetable mixture that was set aside, and 1 cubed potato to the soup. Stir and serve hot. Sprinkle with green onions (optional).
Categories
Asian Indian Italian Peppers Recipes Vegan Vegetarian

Asian Style Spaghetti

Asian Style Spaghetti is a fusion of flavors that is sure to please. This is a variation of Indo-Chinese Hakka noodles.

Ingredients

  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 oz spaghetti
  • 2 Tbsps olive oil
  • 1/2 tsp black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce

Directions

  1. Boil spaghetti in water for about 15 minutes till it is al dente. Drain and set aside.
  2. Add the oil to a pan and saute the peppers for about a minute and add black pepper.
  3. Add the spaghetti, soy sauce, hot sauce and mix well. Eat with protien of your choice.
Categories
Carrots Celery Corn Gluten-Free Recipes Vegan Vegetarian

Two Ways to Enjoy Carrots, Celery and Corn

Two Ways to Enjoy Carrots, Celery and Corn dished up quick and easy!

Ingredients

  • 1 cup celery, chopped
  • 1/2 cup baby carrots, chopped
  • 1/2 cup corn, frozen
  • 1/2 tsp cumin seeds
  • 1/4 tsp ajwain / carrom seeds (substitute: dried thyme)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp cannola oil

Directions

  1. Heat the cumin and ajwain in oil for about a minute.
  2. Add the vegetables, black pepper, garlic powder and saute for about 5 minutes till the vegetables are done.
  3. Eat warm with broth as a soup or cold as a salad.
Categories
Chick Peas Gluten-Free Hummus Recipes Vegan Vegetarian

Simple Low-Calorie Hummus

Simple low-calorie hummus without tahini makes a great dip for veggies, chips or pita!

Ingredients
  • 1 can chick peas, drained and rinsed
  • 2 Tbsps oilve oil
  • 1 Tbsp lime juice
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 2-4 Tbsps water
Directions
  1. Add all ingredients to a blender and process till smooth. If needed, add additional water to thin out the hummus. Serve with a sprinkle of paparika and drizzle of olive oil.
Categories
Asian Dumplings Gluten-Free Mushrooms Peppers Recipes Vegan Vegetarian

Easy Vegetable Dumplings

Enjoy some family bonding time making these Easy Vegetable Dumplings!

Ingredients
  • 1 cup cabbage, shredded
  • 1/2 cup baby bella mushrooms, minced
  • ¼ cup onions, minced
  • ½ cup carrots, grated
  • ½ cup green onions, thinly sliced
  • 1 package wonton wrappers (use gluten-free if needed)
  • 1/8 tsp salt
  • ½ tsp black pepper
  • 2 Tbsps canola oil
Directions
  1. Mix vegetables, salt and pepper.
  2. To form the dumplings: Spoon a small amount of the vegetable mixture into the center of a wonton wrapper. Moisten the edges of the wrapper with water and press the edges together to from a triangle and fold over like an envelope.
  3. Add oil to pan followed by dumplings and heat for about 2 minutes on each side to brown. Then add some water to cover the dumplings. Heat covered till the water evaporates. Serve hot with soy sauce, chili oil and rice vinegar.
Categories
Gluten-Free Green Beans Recipes Thanksgiving Vegan Vegetarian

Spiced French Green Beans

Spiced French Green Beans are a simple and elegant side anytime!

Ingredients
  • 1 lb French green beans, french cut
  • 1/2 tsp black mustard seeds
  • 1/8 tsp red pepper flakes
  • 1 tbsp canola oil
  • 1/8 tsp salt
  • 1/2 cup water
Directions
  1. Heat black mustard seeds and red pepper flakes in oil until the mustard pops.
  2. Add the green beans, salt and water and sauté till beans are tender.

Categories
Bread Recipes Thanksgiving Vegan Vegetarian

Southern-Indian Style Stuffing

Southern-Indian Style Stuffing will make a tasty addition to your Thanksgiving table!

Ingredients
  • 12 white bread slices
  • ¾ cup red onions, minced
  • 1 tsp black mustard seeds
  • 3-4 slices Serrano pepper
  • 1/8 tsp salt
  • ¼ cup cilantro, chopped
  • 1 tsp canola oil
  • 1 cup water
Directions
  1. Heat mustard seeds in oil until they pop.
  2. Add onions and peppers and sauté for about 3-5 minutes, stirring often until the onions are slightly brown.
  3. Add bread and sprinkle with salt and ½ cup of water. Mix well for about a minute and moisten with additional water if needed. Turn off heat and sprinkle with cilantro.