Author: ShantEposts

Categories
Cucumber Recipes

Cucumber, Lemon, Mint Water

Cucumber, lemon, mint water is so refreshing in the Summer!

Ingredients

  • ½ gallon water, filtered
  • ½ cucumber, sliced thin
  • 1/2 lemon, sliced thin
  • 1/3 cup mint leaves, chopped

Directions

  1. Add the cucumber, lemon and mint to the water.
  2. Refrigetate for an hour before drinking. Keep refrigerated and discard after 2 days.
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
Recipes

Pinto Bean Kebabs

Wondering what vegetarian dish you can eat at the next barbecue? Try these delicious Pinto Bean Kebabs !

Ingredients

  • 1 can pinto beans, drained, washed
  • 1 cup onions, diced
  • 1 clove garlic, minced
  • 1 tsp ginger, grated (optional)
  • 1/3 cup cilantro, chopped
  • ½ tsp turmeric
  • 1 tsp curry powder
  • 1/3 cup chick pea flour
  • 2 Tbsps olive oil

Directions

  1. Mash the pinto beans gently with a potato masher to combine it.
  2. Add the onions, garlic, ginger, cilantro, turmeric, and curry powder and mix well.
  3. Portion into six and roll into oblong shapes.
  4. Skewer the kabobs and brush with olive oil.
  5. Add some oil to a griddle and brown the kabobs. Use tongs to turn them over (so they don’t fall apart).
  6. Place on a plate and microwave them for about a minute to cook through. Squeeze some lemon on top and serve with condiments of your choice.
Categories
Blueberries Mango Recipes Salad Spinach

Summery Mango Blueberry Salad

Summery Mango Blueberry Salad makes a mouth-waterig side for your barbecue!

Ingredients

  • 2 cups spinach
  • 1/2 cup blueberries
  • 1 mango, diced
  • 1/3 cup onions, finely sliced
  • 1/3 cup cucumber, shredded
  • 1/3 cup pecans, toasted
  • For the salad dressing:
    • 2 Tbspc apple cider vinegar
    • 1/3 cup olive oil
    • 1 clove garlic, crushed
    • 6 leaves, basil, chiffonade
    • 1/8 tsp black pepper
    • 1/8 tsp salt

Directions

  1. Layer the spinach at the bottom. Place the mangoes in the center and the blueberries on top. Sprinkle with onions, cucumber and pecans.
  2. Mix the oil and vinegar to form an emulsion. Add the garlic, salt, pepper and basil.
  3. Drizzle the vianigrette over the salad.
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!
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
Recipes

Burrito Bowl

This vegetarian burrito bowl is great for summer eaten al fresco or any where!

Ingredients

  • 1 cup white rice, cooked
  • ¼ cup lettuce, shredded
  • 1 avacados, sliced
  • 1 can black beans, washed and drained
  • ¼ cup sweet corn, forzen, thawed, drained and microwaved
  • 1 plum tomato, chopped
  • ½ cup light sour cream
  • 1 tsp hot sauce
  • 1 tsp lime juice
  • ¼ cup cilantro, chopped

Directions

  1. For the cilantro rice, mix the cooked white rice, lime juice and cilantro.
  2. Place the rice in a bowl and add the lettuce, avacado slices, black beans, corn and tomatoes.
  3. Mix the sour cream with the hot sauce and add on top. Add salsa, cheese and other toppings as desired.