Category: Vegetarian

Categories
Asian Indian Recipes Vegetarian Yogurt

Homemade Yogurt

Homemade Yogurt is simple to make, flavorful, and a great source of probiotics!

Ingredients

  • ½ gallon skim milk
  • 2 Tbsps plain yogurt

Directions

  1. Heat milk to about 115 F (lukewarm).
  2. Whisk yogurt and add to milk.
  3. Let it set overnight (approximately 8-12 hours) in the oven (without turning it on).
Categories
Celery Corn Potatoes Recipes Vegan Vegetarian

Easy Corn Chowder

Chow down on chowder! This New England classic was recreated into a vegetarian Easy Corn Chowder that is nothing but delicious.

Ingredients

  • 2 medium potatoes, boiled, peeled, cubed
  • 1 cup corn, frozen
  • ½ cup celery, diced
  • 1 Tbsp butter
  • ½ tsp black pepper
  •  ½ cup soy milk
  • 1 cup water
  • 1/8  tsp salt
  • ¼ cup green onions, sliced (optional)

Directions

  1. Melt butter and sauté onions for about a minute till soft. Add celery, corn and continue to sauté for about 5 minutes till the vegetables are soft. Set aside half the vegetable mixture.
  2. Add soy milk, water, pepper, salt, 1 cubed potato to the vegetable mixture and boil for 5 minutes till the soup thickens.
  3. Cool for about 10 minutes and blend till smooth.
  4. Add the vegetable mixture that was set aside, and 1 cubed potato to the soup. Stir and serve hot. Sprinkle with green onions (optional).
Categories
Mushrooms Recipes Vegetarian

Mushroom Etouffee

Mushroom Etouffee brings you the flavors of Louisiana in a vegetarian delight!

Ingredients

  • 3 Tbsps unsalted butter
  • 2 Tbsps all-purpose flour
  • 1 cup baby bella mushrooms, sliced
  • ½ cup onions, chopped
  • ½ cup green pepper, chopped
  • ½ cup celery, chopped
  • ½ cup grape tomatoes, sliced
  • 1 clove garlic, minced
  • 1 bay leaf (optional)
  • 1 tsp thyme, dried (optional)
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • ½ tsp hot sauce
  • ½ tsp paparika
  • ½ tsp oregano
  • 1/2 cup green onions, sliced
  • 1 ½ cups vegetable broth/water

Directions

  1. Add butter and flour to a pan and stir constantly till the roux is the color of peanut butter.
  2. Add onions, celery, green pepper, mushrooms, garlic and bay leaf and cook for about five minutes till the vegetables are soft.
  3. Add broth/water, tomatoes, oregano, thyme, soy sauce, and cook for about 15-20 minutes till the sauce thickens.
  4. Serve over hot cooked white/brown rice topped with green onions.
Categories
Appetizer Asian Corn Gluten-Free Indian Mexican Recipes Vegetarian

Nacho Chaat

Nacho Chaat is a delightful blend of bold flavors to give you an unforgettable snacking experience!

Ingredients

  • 1 bagTortilla chips
  •  1 /2 cup Mexican Blend cheese, shredded
  • 1 medium potato, boiled, peeled and cubed
  • ½ cup grape tomatoes, sliced
  •  ¼ cup red onions, minced
  • 1/2 cup canned chickpeas, drained and rinsed
  • ½ tsp chaat masala powder
  • For Cilantro Chutney
    • 1 bunch cilantro
    • 1 small piece, root ginger
    • ½ tsp tamarind paste
    • 2 small slices jalapenos
    • 1/8 tsp salt
  • For Tamarind Sauce
    • ½ tsp tamarind paste
    • 2 Tbsps sugar
    • ¼ tsp chaat masala
    • 2 cups water

Directions

  1. Spread the tortilla chips on a baking sheet in a single layer (overlapping) and sprinkle with cheese. Bake at 350F for 5-7 minutes to melt the cheese.
  2. Place the ingredients for the cilantro chutney in a blender with ½ cup of water and blend to a smooth paste.
  3. Place all the ingredients for the tamarind chutney in a pan and heat for about 10 minutes, stirring constantly till it is well blended.
  4. Mix the potatoes, tomatoes, and onions with 1 Tbsp of the cilantro chutney and 1Tbsp of the tamarind sauce to make the chaat.
  5. Top the nachos with the chaat.

Categories
Asian Indian Italian Peppers Recipes Vegan Vegetarian

Asian Style Spaghetti

Asian Style Spaghetti is a fusion of flavors that is sure to please. This is a variation of Indo-Chinese Hakka noodles.

Ingredients

  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 oz spaghetti
  • 2 Tbsps olive oil
  • 1/2 tsp black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce

Directions

  1. Boil spaghetti in water for about 15 minutes till it is al dente. Drain and set aside.
  2. Add the oil to a pan and saute the peppers for about a minute and add black pepper.
  3. Add the spaghetti, soy sauce, hot sauce and mix well. Eat with protien of your choice.
Categories
Carrots Celery Corn Gluten-Free Recipes Vegan Vegetarian

Two Ways to Enjoy Carrots, Celery and Corn

Two Ways to Enjoy Carrots, Celery and Corn dished up quick and easy!

Ingredients

  • 1 cup celery, chopped
  • 1/2 cup baby carrots, chopped
  • 1/2 cup corn, frozen
  • 1/2 tsp cumin seeds
  • 1/4 tsp ajwain / carrom seeds (substitute: dried thyme)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp cannola oil

Directions

  1. Heat the cumin and ajwain in oil for about a minute.
  2. Add the vegetables, black pepper, garlic powder and saute for about 5 minutes till the vegetables are done.
  3. Eat warm with broth as a soup or cold as a salad.
Categories
Chick Peas Gluten-Free Hummus Recipes Vegan Vegetarian

Simple Low-Calorie Hummus

Simple low-calorie hummus without tahini makes a great dip for veggies, chips or pita!

Ingredients
  • 1 can chick peas, drained and rinsed
  • 2 Tbsps oilve oil
  • 1 Tbsp lime juice
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 2-4 Tbsps water
Directions
  1. Add all ingredients to a blender and process till smooth. If needed, add additional water to thin out the hummus. Serve with a sprinkle of paparika and drizzle of olive oil.
Categories
Pie Recipes Vegetarian

Basic Pizza Dough

Make some awesome pizza at home starting with your own dough. Top the Basic Pizza Dough with toppings of your choice and enjoy!

Ingredients
  • 2 cups all-purpose four
  • 1 packet yeast
  • 1 tsp sugar
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 2 Tbsps olive oil
  • ¾ cup warm water
Directions
  1. Stir in the sugar with ¾ cup warm water in a large bowl, add the yeast, and let it sit for about 10 minutes until it foams up.
  2. Whisk in oil and salt. Stir in flour 1/2 cup at a time, till it forms a ball.
  3. Transfer to a greased bowl brushed with oil. Move around till it is covered with oil. Cover with plastic wrap and set aside for ½ hour till it doubles in size.
  4. Roll out on a floured surface, top with sauce, cheese, and toppings of your choice.
  5. Bake at 350F for 20 minutes.
Categories
Asian Dumplings Gluten-Free Mushrooms Peppers Recipes Vegan Vegetarian

Easy Vegetable Dumplings

Enjoy some family bonding time making these Easy Vegetable Dumplings!

Ingredients
  • 1 cup cabbage, shredded
  • 1/2 cup baby bella mushrooms, minced
  • ¼ cup onions, minced
  • ½ cup carrots, grated
  • ½ cup green onions, thinly sliced
  • 1 package wonton wrappers (use gluten-free if needed)
  • 1/8 tsp salt
  • ½ tsp black pepper
  • 2 Tbsps canola oil
Directions
  1. Mix vegetables, salt and pepper.
  2. To form the dumplings: Spoon a small amount of the vegetable mixture into the center of a wonton wrapper. Moisten the edges of the wrapper with water and press the edges together to from a triangle and fold over like an envelope.
  3. Add oil to pan followed by dumplings and heat for about 2 minutes on each side to brown. Then add some water to cover the dumplings. Heat covered till the water evaporates. Serve hot with soy sauce, chili oil and rice vinegar.
Categories
Pie Recipes Vegetarian

Vegetable Shepherd’s Pie

This version of Vegetable Shepherd’s Pie is sure to please and can be whipped up quickly!

Ingredients
  • 1 package mixed vegetables, frozen
  • ¼ cup onions, minced
  • 1 cup tomato sauce
  • 3 large potatoes, boiled and mashed
  • 1 Tbsp sour cream
  • 1 cup mozzarella cheese, grated
  • 1 tsp paprika
  • 1 Tbsp curry powder
  • 1 Tbsp corn starch
  • 1/4 tsp salt
  • 1 Tbsp canola oil
Directions
  1. Sauté the onions in oil till soft. Add mixed vegetables, 1/8 tsp salt, curry powder, tomato sauce, corn starch and cook for about five minutes. Transfer to a greased baking dish.
  2. Mix the mashed potatoes with some sour cream and 1/8 tsp salt. Moisten with water if it is too dry. Layer the mashed potatoes on top of the mixed vegetables.
  3. Top with cheese, sprinkle paprika and bake at 350 F for 20 minutes.