Category: Vegetarian

Categories
Avocado Chick Peas Hummus Mediterranean Recipes Sandwiches Vegan Vegetarian

Smash Avocado and Chickpea Salad (Sandwich)

Nothing is more versatile and healthier than a Smash Avocado Chickpea Salad (Sandwich)! You can also use it as a dip.

Ingredients

  • 1 can chick peas, drained and rinsed
  • 2 avocados
  • 1/2 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 Tbsp. lemon juice


Directions

  1. Cut the avocados, scoop out the insides and cut into small cubes. Add the chick peas and smash with a fork.
  2. Add the Italian seasoning, salt, pepper and lemon juice and mix well.
  3. Place between crusty bread to make a sandwich( with toppings of your choice like tomatoes, lettuce). You can eat it as a salad without the bread or use it as a dip.
Categories
Cucumber Italian Mediterranean Recipes Salad Tomatoes Vegan Vegetarian

Classic Panzanella

Enjoy the tastes of fresh veggies this Summer with this Classic Panzanella recipe from Tuscany!

Categories
Dessert Gluten-Free Recipes Vegetarian

Frozen Yogurt Treats

These Frozen Yogurt Treats are just right for a balmy Summer day!

Ingredients

1 cup full fat plain Greek yogurt

1/8 cup honey

1/3 cup strawberries, sliced

1/3 cup blueberries

Directions

  1. Mix the honey and yougurt.
  2. Line a 9.5 X % inch baking pan with parchment sheet and spread the yogurt on it.
  3. Top with the strawberries and blueberries and freeze for 3-4 hours. Cut into squares and enjoy!
Categories
Asian Gluten-Free Recipes Tofu Vegan Vegetarian

General Tso’s Tofu

This popular American classic takes on a vegan flavor with General Tso’s Tofu! So simple and yummy this one is sure to please everyone in the family.

Ingredients

  • 1 package of firm tofu, cubed
  • 1/2 cup corn starch
  • For the Marinade:
    • 3 Tbsps. soy sauce
    • 3 Tbsps. apple cider vinegar
  • For the Sauce:
    • 3 Tbsps. soy sauce
    • 3 Tbsps. apple cider vinegar
    • 3 Tbsps. maple syrup
    • 1 Tbsp corn starch
    • 1/2 cup water
    • 1 clove garlic, minced

Directions

  1. Drain the tofu, pat dry, cut in cubes and marinade with soy sauce and apple cider vinegar for at least 3 hours.
  2. For the sauce: mix the soy sauce, apple cider vinegar, maple syrup, corn starch and water.
  3. Add some oil and garlic to a pan, warm for a few seconds and add the sauce. Warm till it thickens
  4. Add the tofu and toss to coat. Serve with warm white rice.
Categories
Chocolate Dessert Recipes Vegan Vegetarian

Vegan Chocolate Truffles

Treat yourself to some decadent Vegan Chocolate Truffles! So easy to make with just three ingredients.

Ingredients

  • 1 cup dark vegan chocolate chips/chocolate bar(finely chopped)
  • 1/2 cup soy milk
  • 1/2 cup unsweetened cocoa powder

Directions

  1. Place the chocolate chips/finely chopped chocolate bar in a bowl.
  2. Heat the milk till it simmers and pour over the chocolate chips. Let it sit for 1-2 minutes. Stir till the ganache is smooth and cover and chill for 3-4 hours.
  3. Scoop the chocolate and roll into balls. (it may be a bit sticky.) Roll in cocoa powder and place the truffles on a parchment lined baking sheet. Freeze for about 4 hours. Store the chocolate truffles in the freezer in an air-tight container for up to a week.
Categories
Gluten-Free Indian Recipes Vegan Vegetarian

Lemony Rice Noodles (Sevai)

Lemony Rice Noodles (Sevai) is a popular breakfast dish form Southern India. Simply and delicious, this can be eatn with plain yogurt or any type of Indian pickles.

Ingredients

  • 1 package of rice noodles
  • ½ cup frozen peas
  • 1 tsp jalapeno/Thai chili, chopped
  • ¼ tsp. black mustard seeds
  • 1/8 tsp. black gram (skinless) lentils
  • 2-3 curry leaves (optional)
  • 1 lemon, juice
  • 1/8 tsp turmeric
  • salt to taste

Directions

  1. Soak the rice noodles in hot water for 10 minutes. Drain and cut them with a scissors.
  2. Microwave the frozen peas for 4 minutes.
  3. Place 1 Tbsp. of oil in a pan and add the mustard, black gram peas, curry leaves , turmeric and chopped jalapenos/Thai chilis.
  4. When the mustard seeds start to burst, turn off the heat, add the noodles and peas and mix well.
  5. Serve with yogurt and Indian pickels.
Categories
Italian Mediterranean Mushrooms Pasta Recipes Tomatoes Vegetarian Zucchini

Pasta Primevera (with red sauce)

Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.

Ingredients

8 oz. spaghetti

1/2 cup cremini mushrooms, sliced

1/2 cup zucchini, sliced in half moons

1 Roma toamto, diced

1 clove garlic, minced

1/4 cup onions, diced

1/8 cup tomato sauce

Directions

  1. Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
  2. Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
  3. Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.
Categories
Cucumber Gluten-Free Mediterranean Recipes Sauce Vegetarian Yogurt

Easy Tzatziki Sauce

Easy Tzatziki Sauce is a delicious accompaniment to falafel or just use as a dip with flatbreads and veggies.

Ingredients

  • 1 cucumber, grated
  • 1 clove garlic, minced
  • 1 tsp white vinegar
  • 1 Tbsp olive oil
  • 1 cup Greek yogurt
  • 1/8 cup, fresh dill, chopped
  • 1/4 tsp. black pepper
  • 1/8 tsp salt

Directions

  1. Grate the cucumber and squeeze out the water.
  2. Mix the grated cucumber, garlic, dill, yogurt.
  3. Add salt, pepper, vinegar and olive oil and mix well.
  4. Chill for 1/2 hour before serving.
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.