Category: Vegetarian

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
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.
Categories
Appetizer pretzel Recipes Vegetarian

Soft Pretzels

Soft Pretzels originated as a food during Lent. These Soft Pretzels are delicious, chewy and quick to make as a snack/appetizer.

Ingredients

  • 2 cups all-purpose flour
  • 1 packet of dry active yeast
  • ¾ cup warm water
  • 2 Tbsps. olive oil
  • 1 tsp sugar
  • 1 Tbsp. salt
  • Baking Soda Bath:
    • ½ cup baking soda
    • 9 cups water

Directions

  1. In a mixing bowl, stir in sugar with warm water. Add the active dry yeast and let it stand for 10 minutes.
  2. Add olive oil and flour (½ cup at a time) and mix to form a ball. Add some additional flour if it is too sticky. Let is stand for 10 minutes.
  3. Heat the water and baking soda and let it come to a boil to make a baking soda bath.
  4. Divide the dough into 8 pieces and roll each into a rope-like shape about 19/20 cms. long. Cross over and twist the ends to form a circle, then fold over and press down to form a pretzel shape.
  5. Place each pretzel in the baking soda bath for 20-30 seconds. Drain and place on a well greased sheet. Sprinkle with salt.
  6. Bake at 400F for 13-15 minutes till golden brown. Brush with olive oil and serve warm with mustard or a dip of your choice.
Categories
Barley Broccoli Recipes Salad Vegan Vegetarian

Roasted Broccoli and Barley Salad

Roasted Broccoli and Barley Salad is wholesome, delicious and full of flavor!

Ingredients

  • 1 cup barley, cooked
  • 1 cup broccoli florets, roasted, diced
  • ½ cup onions, thinly sliced
  • 1 plum tomato, seeded, diced
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • ¼ cup Italian dressing

Directions

  1. Cook barley per package directions.
  2. Drizzle the broccoli florets with a little olive oil and broil for 10 minutes. Dice into small pieces.
  3. Slice the onions thinly. Add a table spoon of lemon juice and let it sit for 10 minutes.
  4. Mix the barley, diced broccoli, diced tomatoes and onions. Toss with Italian dressing.
Categories
Asian Chick Peas Gluten-Free Recipes Vegan Vegetarian

Kung Pao Chick Peas

Kung Pao Chick Peas blend Asian flavors and go well on their own or served over rice!

Ingredients

  • 1 16 oz. can chick peas, washed and drained
  • ½ cup red bell pepper, diced
  • ½ cup celery, diced
  • ¼ onions, diced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. garlic, grated
  • ½ cup roasted peanuts (optional)
  • 1 tsp crushed red pepper
  • 1 tsp olive oil
  • ½ cup vegetable broth/water
  • FOR THE SAUCE:
    • 2 Tbsps. soy sauce/tamari
    • 1 Tbsp. Balsamic vinegar
    • 1/4 cup maple syrup
    • 1 tsp olive/sesame oil
    • 2 tsps. corn starch

Directions

  1. Sauté the onions, ginger, and garlic for about a minute until the onions are soft. Add red bell peppers, celery, red pepper flakes, chick peas and vegetable broth/water and cook for about 3 minutes.
  2. Whisk all the ingredients for the sauce till there are no lumps and pour it over the vegetable mixture. Heat till the sauce thickens and mix well.
  3. Top with roasted peanuts (optional). Serve by itself or over rice.
Categories
Italian pizza Recipes Squash Vegetarian

Low Carb Pizza

This Low Carb Pizza has a squash crust and is healthy and delicious!

Ingredients

  • 1 squash, grated, water squeezed out
  • 1 egg
  • ½ cup flour (almond flour for gluten-free)
  • 1 cup shredded mozzarella cheese
  • 6 grape tomatoes, halved and seeded
  • 4-5 spinach leaves, cut in ribbons
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder

Directions

  1. Mix the grated squash (water squeezed out), flour, salt, pepper and garlic powder to make the base. Place it on a well greased sheet pan and shape it into a circle. Bake at 400F on the middle rack for about 10-15 minutes.
  2. Remove from oven. Gently loosen the edges and turn it over using a plate (so it does not break or crumble). Bake for an additional 5 minutes at 400F.
  3. Remove from oven and top with cheese, tomatoes (halved and seeded) and broil for 3-5 minutes to melt the cheese and lightly cook the tomatoes. Sprinkle with spinach. Cool before cutting.
Categories
Avocado Black Beans Gluten-Free Pinto Beans Recipes Salad Vegan Vegetarian

Cowboy Caviar

Cowboy Caviar aka Texas Caviar is a versatile dish that can be eaten as a dip, topping or as a salad!

Ingredients

  • ½ cup black beans, washed and drained
  • ½ cup pinto beans, washed and drained
  • ½ cup frozen sweet corn
  • 3 plum tomatoes, seeded and finely diced
  • ½ cup onions, finely diced
  • 1 Tbsp. jalapeno, seeded and diced
  • ½ cup green/red bell pepper, finely diced
  • ½ cup cilantro, chopped (optional)
  • 3 Tbsps. olive oil
  • 2 Tbsps. red wine vinegar
  • ½ tsp pepper
  • 1/8 tsp salt

Directions

  1. Microwave the corn for about 4 minutes and cool.
  2. Mix the black beans, pinto beans, corn, tomatoes, onions, jalapenos, re/green peppers.
  3. Whisk the olive oil, red wine vinegar, salt and pepper to make the dressing.
  4. Mix the vegetables with the dressing and top with cilantro (optional) and diced avocado (optional).
Categories
Italian Pasta Recipes Vegetarian

Easy Mac and Cheese

Try this easy Mac and Cheese for warm comfort on a cold day!

Ingredients

  • 8 oz. dry elbow macaroni
  • 1/3 cup onion, chopped fine (optional)
  • 1/3 cup flour
  • 2 Tbsps butter
  • 1 cup soy milk
  • ¼ tsp pepper
  • 1/8 tsp salt
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Italian bread crumbs
  • 2 Tbsps. panko bread crumbs (optinal)

Directions

  1. Place 4 quarts of ater in a pot, add salt and boil. Add the macaroni, stirring occasionally and cook for 10 minutes. Drain. Place in a casserole dish.
  2. Melt butter in a pan. Add the onions and sauté for about a minute till soft. Turn off heat and stir in salt, pepper, flour until smooth. Add milk. Turn on heat and stir till the mixture thickens. Add cheese and stir. Pour over the macaroni.
  3. Top with Italian breadcrumbs and sprinkle some panko bread crumbs for extra crunch. Bake at 375F for 1/2 hour.