Category: Vegetarian

Categories
Gluten-Free Potatoes Recipes Vegan Vegetarian

Easy Potato Skin Masala

Inspired by Indian street food, this Easy Potato Skin Masala is a fun, different way to eat your potatoes!

Ingredients

  • 4 Russset potatoes
  • 2 plum tomatoes, diced
  • ½ cup canned chick peas, drained and washed
  • 1/3 cup green onions, sliced
  • 1/3 cup cliantro, chopped
  • 1 tsp chaat masala
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Lightly grease the potatoes with some olive oil, prick them with a fork and bake at 425F for 40 minutes. Cool and slice in halves. Scoop out the potato in the middle leaving a thin layer of skin.
  2. Brush the potato skins with olive oil and bake at 350 for 10 minutes. Cool.
  3. Chop the scooped out potatoes. Mix with chick peas, diced tomatoes, salt, chaat masala and some of the green onions.
  4. Scoop them into the potato skins and sprinkle with remaining green onions and cilantro. Serve with sour cream or greek yogurt (optional).
Categories
Italian Mediterranean Recipes Soup Vegetarian

Minestrone Soup

This classic Minestrone Soup is a one pot vegetarian meal that really satisfying!

Ingredients

  • 4 oz pasta shells
  • 1 cup onions, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 1 clove garlic, minced
  • ¾ cup canned kidney beans, washed and drained
  • ¾ cup canned chick peas, washed and drained
  • ¾ cup tomato-basil sauce
  • ¾ cup spinach, chopped
  • 2 ½ cups broth/water
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • 1/8 tsp salt

Directions

  1. Sauté onions with a little olive oil till it softens. Then add the garlic, carrots and celery and sauté for about 5 minutes till the vegetables soften.
  2. Add water/broth, salt, pepper, Italian seasoning, shell pasta, tomato sauce and boil covered for about 15 minutes.
  3. Add kidney beans and chick peas and boil for another five minutes.
  4. Take the pot off the heat and stir in the chopped spinach.
Categories
Italian Pasta Recipes Spinach Vegetarian

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells make a satisfying and utterly delicious meal!

Ingredients

  • 4 oz Jumbo shells, cooked
  • 1 cup fresh spinach
  • 3 Tbsps ricotta cheese
  • 3 artichoke hearts, pickled
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ½ cup tomato basil sauce
  • 1 Tbsp olive oil

Directions

  1. Cook the shells till al dente and set aside.
  2. Add olive oil and garlic to a pan till for 5 seconds. Add the spinach and wilt. Transfer to a mixing bowl and add chopped artichoke hearts. Mix in ricotta cheese and black pepper and mix well.
  3. Stuff the shells with the spinach-artichoke-ricotta mixture and top with warm tomato-basil sauce. Serve warm
Categories
Broccoli Gluten-Free Recipes Vegan Vegetarian

Crispy Broccoli Bites

Crispy Broccoli Bites are a delicious, gluten-free, dairy-free, low-calorie dish that even your kids will love!

Ingredients

  • 1 head of broccoli, broken into florets
  • 1 cup chick pea flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder (optional)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp canola oil
  • 1 cup water

Directions

  1. Wash the broccoli, dry and break into florets.
  2. Mix the chick pea flour, garlic powder, onion powder, cumin( optional), black pepper and salt well in a bowl.
  3. Add ½ cup of water and mix to make a pancake like batter. Add additional water if the batter is too thick. Then add the broccoli florets and toss to coat.
  4. Place the florets well apart on a greased baking pan and bake at 400F for 10 minutes. Serve hot with ranch or buffalo dip.
Categories
Gluten-Free Recipes Salad Spinach Strawberries Vegan Vegetarian

Spinach and Strawberry Salad

This three ingredient Spinach and Strawberry Salad can be made in a jiffy! Use either store bought or the homemade balsamic vinaigrette recipe from below.

Ingredients

  • 4 cups spinach, chopped
  • 1 cup strawberries, sliced
  • ½ cup walnuts/ pecans (toasted)
  • 1/4 cup balsamic vinaigrette
    • For homemade balsamic vianigrette:
      • 3 Tbsps olive oil
      • 1 Tbsp balasmic vinegar
      • 1 tsp Dijon mustard
      • 1 clove garlic, minced
      • 1/8 tsp oregano
      • 1/8 tsp black pepper

Directions

  1. Wash, dry and chop the spinach roughly.
  2. Add sliced strawberries and toasted walnuts.
  3. Whisk the oil and vinegar to make an emulsion. Blend in the mustard, garlic, oregano and black pepper. Drizzle with balsamic vinaigrette on the salad.
Categories
Cucumber Gluten-Free Mediterranean Recipes Tomatoes Vegetarian

Simple Greek Salad

This uncomplicated and traditional this Simple Greek Salad is loaded with antioxidants and needs no lettuce!

Ingredients

  • 1 English cucumber
  • 2-3 plum tomatoes
  • 1/2 onion
  • 6-7 Kalamata olives
  • 1/3 cup feta cheese, crumbled (optional)
  • 3 Tbsps olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1/2 tsp black pepper

Directions

  1. Cube the cucumbers and tomatoes and mix them.
  2. Cut the onion to fine slices and scatter them on the cucumber and tomatoes. Add the kalamata olives to the salad as well.
  3. Make a vinaigrette dressing by mixing the olive oil, red wine vinegar, oregano and black pepper. Toss the salad with the dressing.
  4. Sprinkle some feta on the top (optional). Skip the cheese for a vegan version.
Categories
Italian Pasta Recipes Vegetarian

Cannellini Bean and Tomato Pasta

Cannellini Bean and Tomato Pasta cooked in white wine is beyond delicious!

Ingredients

  • 8 oz. dry pasta
  • 1 pint grape tomatoes, sliced in half
  • 1 15 oz. can cannellini beans, drained & rinsed
  • 2 cloves garlic, minced
  • 1/3 cup white wine, dry
  • ½ cup spinach, fresh
  • 2 Tbsps olive oil
  • 1/3 cup parmesan, grated (optional)
  • 1/3 cup fresh basil, chopped (optional)

Directions

  1. Add the pasta to a pot of boiling water with salt and cook till al dente. Reserve 1/3 cup of pasta water.
  2. Heat olive oil and garlic in a pan for a few seconds till the garlic is aromatic. Add the tomatoes and wine and cook covered for two minutes.
  3. Add the beans, and 1/3 cup pasta water and cook covered for 10 minutes.
  4. Mix in the pasta and spinach and stir till the spinach wilts.
  5. Top with parmesan and basil.
Categories
Egg Recipes Sandwiches Vegetarian

Simple Egg Salad Sandwich

This Simple Egg Salad Sandwich is bursting with flavors!

Ingredients

  • 2 eggs
  • 1/3 cup celery, diced
  • 1/3 cup green onions, diced
  • 2 Tbsps mayonnaise
  • 1 tsp hot sauce (optional)
  • 1 tsp Dijon mustard
  • 1/8 tsp black pepper

Directions

  1. Place eggs in a pan of water and heat till the water comes to a boil. Let it boil for 10 minutes. Remove from water and let it cool.
  2. Peel the eggs and dice them roughly. Add celery, grren onions, mayonnaise, mustard, hot sauce (optional) and balck pepper and mix well. Place between two slices of sour dough bread to make a sandwich.
Categories
Corn Gluten-Free Recipes Vegan Vegetarian

Grilled Corn 3 Ways

Enjoy flavorful and delicious Grilled Corn 3 Ways with some latin inspiration! Makes a great side for your barbecue.

Ingredients

  • 3 corn on the cobs
  • 1 lime, sliced
  • Mexican Style:
    • 1 Tbsp mayonnaise
    • 1 Tbsp sour cream
    • 1 tsp parmesan, grated
    • 1 tsp cilantro, chopped
  • Chimmichuri:
    • 1 clove garlic, minced
    • 1 Tbsp green onion, minced
    • 1 Tbsp oregano, chopped
    • 2 Tbsps cilantro, chopped
    • 1 tsp red wine vinegar
    • 1 Tbsp olive oil

Directions

  1. Grill the corn till they are slightly blackened.
  2. Option 1 : Rub with a wedge of lime.
  3. Option 2 : Mix the mayonnaise and sour cream. Slather the corn with this mixture and sprinkle with parmesan and cilantro.
  4. Options 3 : Add the garlic and green onions and vinegar. Add the olive oil and cllantro. Mix well to make chimmichuri. Add the chimmichuri to the corn.
Categories
Asian Burger Chick Peas Gluten-Free Mediterranean Recipes Vegan Vegetarian

Falafel Burger

Make this mouth-watering, vegan, and gluten-free burger with this Falafel Burger recipe. Tastes awesome with or without a bun!

Ingredients

  • 2 cans chick peas, washed, drained
  • 1 clove garlic, minced
  • ½ onion, chopped
  • ½ inch slice ginger, minced (optional)
  • 1 tsp serrano peppers, chopped
  • 1 tsp cumin powder
  • 1/3 cup chick pea flour
  • 1/3 cup canola oil

Directions

  1. Add the garlic, ginger, onions, chick peas to a food processor and pulse into a rough mixture. Empty into a mixing bowl.
  2. Mix in cumin powder, chick pea flour and divide into six portions.
  3. Make them into patties and place on a parchment lined pan. Refrigerate the burgers for at least ½ hour.
  4. Add a little oil to a griddle and cook the burgers for about 8 minutes, turning over every two minutes.
  5. Assemble with spinach, grape tomatoes, cucumbers, tahini and hot sauce. Enjoy it with or without a bun!