Category: Vegetarian

Categories
Appetizer Pie Recipes Squash Vegetarian Zucchini

Curried Squash Galette

Curried Squash Galette is great as a holiday appetizer or as a light meal with a salad.

Ingredients
  • 1 small yellow squash, finely sliced
  • ½ cup yellow onions, finely sliced
  • 2 grape tomatoes, thinly sliced
  • 1 pastry crust, frozen
  • 2 tsps curry powder
  • ½ tsp black pepper
  • 1 Tbsp sour cream
  • ½ cup mozzarella cheese, grated
  • 1/4 tsp salt
  • 2 tsps olive oil
  • 1 tsp soy milk
Directions
  1. Toss the squash with 1 tsp curry powder, 1/4 tsp pepper, 1/8 tsp salt, and 1 tsp olive oil. Place in a single layer on a baking sheet and bake at 425 F for about 15 minutes till tender.
  2. Add the remaining spices with 1 tsp olive oil to the onions and broil in the oven for about 10 minutes until browned.
  3. Thaw the pastry crust and roll out. Cut it into two halves and place on a baking sheet. Spread the sour cream on the dough leaving a 1 to 1 1/2 inch border and sprinkle with cheese.
  4. Layer with onions, squash and tomatoes. Fold the pastry edge over the vegetables and sprinkle with cheese.
  5. Brush the pastry with soy milk and oil and bake at 450 F for 30-35 minutes until the crust is browned.
Categories
Mexican Peppers Recipes Vegetarian

Low-Calorie Stuffed Poblano Peppers

Low-Calorie Stuffed Poblano Peppers are a spicy delight!

Ingredients
  • 4 poblano peppers, roasted
  • ½ cup corn, frozen
  • ½ cup black beans, canned
  • ½ cup onions, minced
  • 1 cup spinach, finely chopped
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • ½ cup cheddar cheese, shredded
  • 1/8 tsp salt
  • 2 tsps canola oil
Directions
  1. Rub oil on peppers and roast in the oven at 425F for 20 minutes turning once till the skin is charred and blistered. Cover with a wet paper towel and let it cool for 10 minutes. Peel the skin, slit and remove the seeds.
  2. Sauté onions in 1 tsp oil until soft. Add all the vegetables and spices and continue to sauté for about five minutes.
  3. Fill the peppers with the vegetable mixture and top with cheese.
  4. Bake at 350 F for about 10 minutes until the cheese melts.
Categories
Appetizer Mushrooms Recipes Vegetarian

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful, low-calorie appetizer.

Ingredients
  • 2 large portobello mushroom caps, wiped clean with stems and gills removed
  •  ¼ cup yellow onions, minced
  • 2 mushroom stems, minced
  • ¼ cup red peppers, minced
  • ½ cup Italian breadcrumbs
  • ½ cup parmesan cheese, grated
  •  ½ cup mozzarella cheese, grated
  • 1/8 tsp salt
  •  ½ tsp black pepper
  • 1 tsp olive oil
Directions
  1. Sauté the onions in oil for about a minute, until translucent.
  2. Add the mushroom stems, red pepper, salt and pepper and sauté for about a minute. Add the breadcrumbs and parmesan cheese and mix well to make the filling.
  3. Brush the mushrooms with some olive oil. Turn them over and add the filling. Top with mozzarella cheese and bake at 350F for 10 minutes. Brown under the broiler for 5 minutes.
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.
Categories
Black Beans Corn Enchiladas Mexican Peppers Recipes Vegetarian

Vegetable Enchiladas with Homemade Sauce

Vegetable Enchiladas with Homemade Sauce is a fiesta for your palate!

Ingredients
  • 1 green pepper, diced
  • ¼ cup yellow onion, minced
  • ½ cup sweet corn, frozen
  • ½ cup black beans, canned, rinsed, and drained
  • ½ tsp black pepper
  • 1  cup cheese, grated
  • 1/8 tsp salt
  • 1 tsp olive oil
  • 6 7-inch flour tortillas
  • 1 tsp chopped cilantro or mint (optional)
  • For the sauce:
    • ½ cup crushed tomatoes
    • 1 ½ tsp paprika
    • 1 tsp black pepper
    • ¾ tsp onion powder
    • ¾ tsp oregano
    • 1 tsp cumin
    • 1tbsp olive oil
    • ½ cup water
Directions
  1. Filling: Warm olive oil for a few seconds, add onions and sauté until soft. Add the other vegetables, salt and pepper and sauté for 5 minutes until the vegetables are cooked. Mix with ¼ cup cheese and set aside.
  2. Sauce: Add olive oil to a pan and warm for 5 seconds. Add crushed tomato, spices and mix well. Add water and heat for about 8-10 minutes, stirring often, until it bubbles.
  3. Enchilidas: Warm tortillas in microwave for 30 seconds. Place some vegetable mixture in each tortilla and roll it up. Spoon sauce to cover the bottom of a 6-cup container . Place the tortillas seam side down and cover with remaining sauce. Top with cheese and bake at 350 F for 20 minutes. Sprinkle with cilantro/mint.
Categories
Gluten-Free Pie Potatoes Recipes Thanksgiving Vegan Vegetarian

Scrumptious Samosa Pie

Scrumptious Samosa Pie is a baked version of the popular deep-fried Indian pastry, samosa.

Ingredients
  • 3 large potatoes, boiled, peeled, cubed, and mushed
  • ¼ cup green peas, frozen
  • ¼ cup chickpeas, canned
  • ¼ cup onion, minced
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds (optional)
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/8 tsp salt
  • 2 tsps canola oil
  • 1 tsp soy milk
  • 2 sheets of frozen pie crust, thawed
Directions

1. Warm 1 tsp oil with cumin and fennel seeds in a pan for 30 seconds. Add the onions and saute for about a minute till soft.

2. Add the rest of the ingredients, mix well and sauté for about 5 minutes. Moisten with water if the mixture gets too dry. Let the filling cool for about 10 minutes.

3. Add the filling to a 9” pie plate lined with pie crust. Top with pie crust and seal the edges. Make a few slits in the pie to allow steam to escape. Brush with soy milk and oil and bake at 350 F for 20 minutes. Bake for an additional 10 minutes at 425 F to brown.

Categories
Apples Gluten-Free Recipes Salad Vegetarian

Waldorf Salad with Yogurt Dressing

Waldorf Salad with yogurt dressing is a modified version of the original.

Ingredients
  • 2 red delicious apples, chopped
  • ½ cup green grapes, sliced in halves
  • ¼ cup walnuts, toasted and chopped
  • ¼ cup cranberries, dried
  • ½ cup celery, sliced thin
  • ½ cup plain yogurt
  • 1 tbsp lime juice
  • ¼ tsp black pepper
  • ¼ tsp salt
  • iceberg lettuce leaves
Directions
  1. Mix the plain yogurt, lime juice, salt and pepper in a bowl.
  2. Add the other ingredients and toss to coat.
  3. Serve on a bed of lettuce.
Categories
Gluten-Free Potatoes Recipes Vegan Vegetarian

3-Step Potatoes and Sweet Green Peas Delight

3-step potatoes and sweet green peas delight goes well with naan bread or rice!

Ingredients
  • 3 large potatoes, boiled, peeled and cubed
  • 1 cup sweet green peas, frozen
  • 1/2 tsp cumin seeds
  • 1 tsp cumin powder
  • 1/8 tsp salt
  • 1 tsp canola oil
Directions
  1. Warm oil and cumin seeds in a pan for 5-8 seconds.
  2. Add the peas and saute for about 5 minutes.
  3. Add the potatoes, cumin powder, salt, mix well and saute for about a minute.
Categories
Gluten-Free Mushrooms Recipes Vegetarian

Baked Portabello Mushrooms

Baked Portabello Mushrooms are easy to make and taste so good!

Ingredients
  • 2 portabello mushrooms, sliced thin
  • 1 cup cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1/8 tsp salt
  • 1 cup soy milk
  • 1 tbsp corn starch
Directions
  1. Arrange the mushrooms in a baking dish.
  2. Sprinkle with salt, garlic powder, onion powder, cheese, and Italian seasoning.
  3. Add another layer of mushrooms, seasoning and cheese.
  4. Warm soy milk in a pan with corn starch until thickened. Pour the sauce over the mushrooms. Sprinkle cheese on top.
  5. Cover with aluminum foil and bake at 350F for 20 minutes. Uncover and broil for 5 minutes to brown.