Category: Vegetarian

Categories
Asian Carrots Cucumber Recipes Sandwiches Vegan Vegetarian

Bahn Mi

Bahn Mi is a Vietnamese sandwich on a baguette that is a great for summer picnics.

Ingredients

  • 1/3 cup baby carrots, julienned
  • 1/3 cup cucumber, julienned
  • 1 package tofu, sliced and grilled
  • 1/3 cup cilantro
  • 1 baguette, sliced and toasted
  • 1 Tbsp mayonnaise
  • 1 tsp hot sauce
  • 1/3 cup white vinegar
  • 1/4 cup water
  • 2 Tbsps salt

Directions

  1. Heat the vinegar, water and salt for about a minute till the salt dissolves to make pickle juice. Cool.
  2. Place the carrots and cucumber in a mason jar and pour the pickle juice over them. Let is sit for about 1/2 hour.
  3. Slice the baguette in half and toast it. Cut into 6 inch pieces.
  4. Mix the mayonnaise and hot sauce. Spread this on the toasted baguette slices.
  5. Place the grilled tofu on a slice of baguette. Add some pickled carrots, cucumber and cilantro. Top with another baguette slice.
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
Potatoes Recipes Salad Vegetarian

Easy Potato Salad

This classic potato salad makes a great side for your summer barbecue!

Ingredients

  • 3 potatoes boiled, cooled, cubed
  • 1 egg, hard boiled, diced
  • ¼ cup celery, finely chopped (optional)
  • ¼ cup dill pickle, finely chopped (or relish)
  • 1 Tbsp chives, finely chopped
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps sour cream
  • 2 Tbsps mayonnaise
  • 1 tsp mustard
  • ½ tsp black pepper

Directions

  1. Mix the mustard, vinegar, sour cream, mayonnaise, and black pepper.
  2. Add the potatoes, pickle/relish, celery (optional), chives, parsley and mix well. Refrigerate and serve cold as a side for your barbecue.
Categories
Mushrooms Recipes Vegetarian

Mushroom Stroganoff

This vegetarian version of Mushroom Stroganoff is a great option for a meatless meal.

Ingredients

  • 8 oz baby bella mushrooms
  • ½ cup onions, minced
  • 1 clove garlic, minced
  • 1 ½ Tbsp butter
  • 1 ½ Tbsp flour
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ½ cup Greek yogurt
  • 1/8 tsp salt
  • ½ cup vegetable stock/water

Directions

  1. Sauté the onions and garlic with a little oil for about a minute till the onions are soft.  Add mushrooms and sauté for about a minute and set aside.
  2. Add the butter and flour to the pan to make a roux. Then add the vegetable stock or water, salt, pepper and oregano, mushroom mixture and heat till it thickens. Take it off the heat.
  3.  Whisk the Greek yogurt and stir it in. Serve hot with egg noodles.
Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Italian Recipes Vegetarian Zucchini

Zucchini Lasagna

Being low-carb and gluten-free does not stop this Zucchini Lasagna from being absolutely delicious.

Ingredients

  • 2 zucchinis, sliced thin length-wise
  • 2 cups spinach, chopped
  • 1 cup ricotta
  • 1 cup tomato sauce (marinara or tomato basil)
  • 1 tsp garlic, minced
  • ½ cup mozzarella, shredded
  • ½ tsp oregano, dried
  • ½ tsp black pepper

Directions

  1. Bake zucchini slices at 350F for 20 minutes. Drain on a paper towel.
  2. Sauté spinach and garlic for about a minute till the spinach wilts. Squeeze out water and cool for 10 minutes. Then mix with ricotta, pepper and oregano.
  3. Lightly grease a square baking dish and spread tomato sauce on the bottom.
  4. Add a layer of zucchini slices followed by spinach-ricotta mix. Repeat once more and end with a layer of zucchini. Top with sauce and mozzarella.
  5. Bake at 350F for 20 minutes. Cool before slicing.
Categories
Asian Cucumber Gluten-Free Recipes Sushi Vegetarian

Cucumber Sushi

Cucumber sushi is both gluten-free and dairy-free! Enjoy it with dipping sauces.

Ingredients

  • ½ English cucumber
  • ¼ cup rice, cooked
  • ¼ cup red/orange and green peppers, julienned, oven-roasted
  • ¼ cup carrots, julienned, oven- roasted
  • FOR DIPPING SUACES
    • 2 Tbsps soy sauce
    • 2 Tbsps mayonnaise
    • ¼ tsp hot sauce/siracha

Directions

  1. Core the cucumber in the middle to remove the seeds and create a hollow.
  2. Place a small amount of rice in the cucumber and press it to one side.
  3. Fill it with peppers and carrots.
  4. Slice to ½ inch rounds.
  5. Mix mayo and hot sauce/siracha to make a dipping sauce. Also serve soy sauce for dipping.
Categories
Recipes Spinach Vegetarian

Spinach and Cheese Swirls

Spinach and Cheese Swirls make a mouth-watering appetizer!

Ingredients

  • 4 oz fresh spinach, chopped
  • ¼ cup parmesan cheese, grated
  • ½ cup mozzarella cheese, shredded
  • 1 puff pastry sheet, frozen, thawed
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • ½ tsp black pepper powder
  • 1/8 tsp salt
  • 1 egg
  • 1 Tbsp water
  • ¼ cup green onions, chopped (optional)

Directions

  1. Sauté the spinach lightly with the onion, garlic and black pepper powders until wilted. Drain on a paper towel and squeeze out as much water as possible. Set aside to cool.
  2. Beat the egg and water to make egg wash.
  3. Brush the pastry sheet with the egg wash and top with the spinach and cheeses. Roll the pastry sheet like a jelly roll and cut into ½ inch rounds.
  4. Brush each round with the egg wash and bake at 400F for 15-20 minutes until brown. Cool and sprinkle with chopped green onions.
Categories
Broccoli Recipes Vegetarian

Crustless Broccoli Quiche

Turn your broccoli into a delicious brunch with this easy Crustless Broccoli Quiche recipe.

Ingredients

  • 2 cups broccoli, finely chopped
  • ¼ cup onion, minced
  • 3/4 cup pancake mix
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup parmesan cheese
  • 3/4 cup mozzarella, shredded
  • 1 tsp oregano
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • 1/4 cup water

Directions

  1. Mix broccoli, onions, egg, pancake mix, salt, pepper, oregano, canola oil, parmesan and 1/4 cup mozzarella. Add water gradually to form a thick dough (like cookie dough).
  2. Pour dough into a greased pie dish or rectangular baking dish. Top with the remaining mozzarella and sprinkle paprika on top.
  3. Bake at 350 F for 30 minutes. Brown for 3-5 minutes under the broiler.
Categories
Asian Gluten-Free Indian Recipes Rice Vegetarian

Lemon Rice

Add some sunshine to your plate with this tangy, easy lemon rice.  

Ingredients

  • 2 cups long grain white rice, cooked
  • 1 cup green peas, frozen
  • 2 Tbsps lemon juice
  • ½ tsp turmeric
  •  ½ tsp black mustard seeds
  • ½ tsp jalapeno, minced
  • ½ tsp black gram dhal (optional)
  • 1/3 cup peanuts, roasted (optional)
  • ½ tsp salt
  • 1/3 cup cilantro, chopped
  • 1 tsp canola oil

Directions

  1. Heat oil with the mustard seeds, black gram dhal and turmeric till the mustard pops.
  2. Add peas, 1/8 tsp salt and sauté for about 2-3 minutes.
  3. Add the peanuts, 1/8 tsp salt the rice and lemon juice. Turn off heat and mix well.
  4. Sprinkle cilantro on top.