Author: ShantEposts

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.
Categories
Appetizer Pie Recipes Squash Vegetarian Zucchini

Curried Squash Galette

Curried Squash Galette is great as a holiday appetizer or as a light meal with a salad.

Ingredients
  • 1 small yellow squash, finely sliced
  • ½ cup yellow onions, finely sliced
  • 2 grape tomatoes, thinly sliced
  • 1 pastry crust, frozen
  • 2 tsps curry powder
  • ½ tsp black pepper
  • 1 Tbsp sour cream
  • ½ cup mozzarella cheese, grated
  • 1/4 tsp salt
  • 2 tsps olive oil
  • 1 tsp soy milk
Directions
  1. Toss the squash with 1 tsp curry powder, 1/4 tsp pepper, 1/8 tsp salt, and 1 tsp olive oil. Place in a single layer on a baking sheet and bake at 425 F for about 15 minutes till tender.
  2. Add the remaining spices with 1 tsp olive oil to the onions and broil in the oven for about 10 minutes until browned.
  3. Thaw the pastry crust and roll out. Cut it into two halves and place on a baking sheet. Spread the sour cream on the dough leaving a 1 to 1 1/2 inch border and sprinkle with cheese.
  4. Layer with onions, squash and tomatoes. Fold the pastry edge over the vegetables and sprinkle with cheese.
  5. Brush the pastry with soy milk and oil and bake at 450 F for 30-35 minutes until the crust is browned.
Categories
Mexican Peppers Recipes Vegetarian

Low-Calorie Stuffed Poblano Peppers

Low-Calorie Stuffed Poblano Peppers are a spicy delight!

Ingredients
  • 4 poblano peppers, roasted
  • ½ cup corn, frozen
  • ½ cup black beans, canned
  • ½ cup onions, minced
  • 1 cup spinach, finely chopped
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ¼ tsp chili powder
  • ½ cup cheddar cheese, shredded
  • 1/8 tsp salt
  • 2 tsps canola oil
Directions
  1. Rub oil on peppers and roast in the oven at 425F for 20 minutes turning once till the skin is charred and blistered. Cover with a wet paper towel and let it cool for 10 minutes. Peel the skin, slit and remove the seeds.
  2. Sauté onions in 1 tsp oil until soft. Add all the vegetables and spices and continue to sauté for about five minutes.
  3. Fill the peppers with the vegetable mixture and top with cheese.
  4. Bake at 350 F for about 10 minutes until the cheese melts.
Categories
Dosa Indian Recipes

Quick and Easy Dosas

Quick and Easy Dosas are Indian crepes that are delicious for a brunch or a light meal.

Ingredients
  • 1 cup pancake mix
  • ½ cup plain yogurt
  • ½ tsp cumin seeds
  • ½ tsp root ginger, chopped
  • ½ tsp serrano peppers, chopped
  • ¼ cup cilantro, chopped
  • ½ cup water
  • ¼ cup canola oil
Directions
  1. Mix all the ingredients to make a batter similar to pancake batter.
  2. Lightly grease a non-stick pan with some canola oil and heat it till a drop of water sizzles.
  3. Ladle the batter into the pan and spread it around to form a large circle. Drizzle with a few drop of oil.
  4. Cook for about a minute until the edges are firm and flip over for 30 seconds.
  5. Slide off the pan onto a plate and fold over. Serve with a dip, jelly or chutney.

Categories
Appetizer Mushrooms Recipes Vegetarian

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are a flavorful, low-calorie appetizer.

Ingredients
  • 2 large portobello mushroom caps, wiped clean with stems and gills removed
  •  ¼ cup yellow onions, minced
  • 2 mushroom stems, minced
  • ¼ cup red peppers, minced
  • ½ cup Italian breadcrumbs
  • ½ cup parmesan cheese, grated
  •  ½ cup mozzarella cheese, grated
  • 1/8 tsp salt
  •  ½ tsp black pepper
  • 1 tsp olive oil
Directions
  1. Sauté the onions in oil for about a minute, until translucent.
  2. Add the mushroom stems, red pepper, salt and pepper and sauté for about a minute. Add the breadcrumbs and parmesan cheese and mix well to make the filling.
  3. Brush the mushrooms with some olive oil. Turn them over and add the filling. Top with mozzarella cheese and bake at 350F for 10 minutes. Brown under the broiler for 5 minutes.
Categories
Gluten-Free Green Beans Recipes Thanksgiving Vegan Vegetarian

Spiced French Green Beans

Spiced French Green Beans are a simple and elegant side anytime!

Ingredients
  • 1 lb French green beans, french cut
  • 1/2 tsp black mustard seeds
  • 1/8 tsp red pepper flakes
  • 1 tbsp canola oil
  • 1/8 tsp salt
  • 1/2 cup water
Directions
  1. Heat black mustard seeds and red pepper flakes in oil until the mustard pops.
  2. Add the green beans, salt and water and sauté till beans are tender.

Categories
Bread Recipes Thanksgiving Vegan Vegetarian

Southern-Indian Style Stuffing

Southern-Indian Style Stuffing will make a tasty addition to your Thanksgiving table!

Ingredients
  • 12 white bread slices
  • ¾ cup red onions, minced
  • 1 tsp black mustard seeds
  • 3-4 slices Serrano pepper
  • 1/8 tsp salt
  • ¼ cup cilantro, chopped
  • 1 tsp canola oil
  • 1 cup water
Directions
  1. Heat mustard seeds in oil until they pop.
  2. Add onions and peppers and sauté for about 3-5 minutes, stirring often until the onions are slightly brown.
  3. Add bread and sprinkle with salt and ½ cup of water. Mix well for about a minute and moisten with additional water if needed. Turn off heat and sprinkle with cilantro.