Author: ShantEposts

Categories
Potatoes Recipes Soup

Vegan Tuscan Soup

Try this Vegan Tuscan Soup for warm comfort on a cold day!

Ingredients

  • 2 russet potatoes with skins, cubed
  • ½ cup spinach, roughly chopped
  • 2 vegan sausages, sliced
  • ¼ cup onions, minced
  • ¼ cup celery, minced
  • 1 clove garlic, minced
  • ½ cup soy milk
  • 1 tsp Italian seasoning
  • 1/8 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 2 cups water

Directions

  1. Sauté the onions and garlic for about a minute till soft. Add the celery and continue to sauté for about a minute.
  2. Add the potatoes, water, salt, pepper, Italian seasoning and boil for about 15 minutes till the potatoes are cooked.
  3. Remove half the potatoes and transfer the rest of the soup to a blender. Blend for a few seconds and pour it back in the soup pot.
  4. In the meanwhile, microwave the vegan sausages until they are cooked, slice and add them to the soup. Add ½ cup of soy milk and boil for about 3 minutes.
  5. Take off heat and add in spinach. Serve hot.

Categories
Appetizer pretzel Recipes Vegetarian

Soft Pretzels

Soft Pretzels originated as a food during Lent. These Soft Pretzels are delicious, chewy and quick to make as a snack/appetizer.

Ingredients

  • 2 cups all-purpose flour
  • 1 packet of dry active yeast
  • ¾ cup warm water
  • 2 Tbsps. olive oil
  • 1 tsp sugar
  • 1 Tbsp. salt
  • Baking Soda Bath:
    • ½ cup baking soda
    • 9 cups water

Directions

  1. In a mixing bowl, stir in sugar with warm water. Add the active dry yeast and let it stand for 10 minutes.
  2. Add olive oil and flour (½ cup at a time) and mix to form a ball. Add some additional flour if it is too sticky. Let is stand for 10 minutes.
  3. Heat the water and baking soda and let it come to a boil to make a baking soda bath.
  4. Divide the dough into 8 pieces and roll each into a rope-like shape about 19/20 cms. long. Cross over and twist the ends to form a circle, then fold over and press down to form a pretzel shape.
  5. Place each pretzel in the baking soda bath for 20-30 seconds. Drain and place on a well greased sheet. Sprinkle with salt.
  6. Bake at 400F for 13-15 minutes till golden brown. Brush with olive oil and serve warm with mustard or a dip of your choice.
Categories
Barley Broccoli Recipes Salad Vegan Vegetarian

Roasted Broccoli and Barley Salad

Roasted Broccoli and Barley Salad is wholesome, delicious and full of flavor!

Ingredients

  • 1 cup barley, cooked
  • 1 cup broccoli florets, roasted, diced
  • ½ cup onions, thinly sliced
  • 1 plum tomato, seeded, diced
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • ¼ cup Italian dressing

Directions

  1. Cook barley per package directions.
  2. Drizzle the broccoli florets with a little olive oil and broil for 10 minutes. Dice into small pieces.
  3. Slice the onions thinly. Add a table spoon of lemon juice and let it sit for 10 minutes.
  4. Mix the barley, diced broccoli, diced tomatoes and onions. Toss with Italian dressing.
Categories
Potatoes Recipes

3-Ingredient Creole Fries

Try these easy and healthy 3-Ingredient Creole Fries that are baked not fried!

Ingredients

  • 2 russet potatoes, sliced length-wise
  • 1 Tbsp. olive oil
  • 1 Tbsp. creole seasoning

Directions

  1. Place the sliced russet potatoes in a single layer on a baking sheet.
  2. Drizzle with oil and sprinkle creole seasoning on top.
  3. Bake at 350F for 10 minutes. Remove from oven, flip over the potatoes to prevent sticking and broil for 5 minutes.
Categories
Avocado Recipes

Easy Guacamole

Easy Guacamole can be made ahead of time and used as a spread or dip. It is both healthy and delicious!

Ingredients

  • 2 medium avocados, pitted, diced
  • 1 plum tomato, diced
  • ¼ cup onions, diced
  • 1 tsp jalapenos, seeded, chopped
  • ¼ cup lemon juice
  • 1 Tbsp. pickle juice
  • 1/8 tsp salt
  • ½ tsp black pepper

Directions

  1. Cut the avocados in half, remove the pits (do not discard). Scoop out the insides and dice. Place the cut avocados and pits into a bowl.
  2. Remove the seeds from the tomatoes, dice and add to the avocados.
  3. Dice about ½ an onion, pout the pickle juice over it and let it sit for 10 minutes. Add it to the avocado mixture.
  4. Finally add salt, pepper and lemon juice and mix well.
  5. Refrigerate in an air tight container till it is served. Take the pits out just before serving.

Categories
Asian Chick Peas Gluten-Free Recipes Vegan Vegetarian

Kung Pao Chick Peas

Kung Pao Chick Peas blend Asian flavors and go well on their own or served over rice!

Ingredients

  • 1 16 oz. can chick peas, washed and drained
  • ½ cup red bell pepper, diced
  • ½ cup celery, diced
  • ¼ onions, diced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. garlic, grated
  • ½ cup roasted peanuts (optional)
  • 1 tsp crushed red pepper
  • 1 tsp olive oil
  • ½ cup vegetable broth/water
  • FOR THE SAUCE:
    • 2 Tbsps. soy sauce/tamari
    • 1 Tbsp. Balsamic vinegar
    • 1/4 cup maple syrup
    • 1 tsp olive/sesame oil
    • 2 tsps. corn starch

Directions

  1. Sauté the onions, ginger, and garlic for about a minute until the onions are soft. Add red bell peppers, celery, red pepper flakes, chick peas and vegetable broth/water and cook for about 3 minutes.
  2. Whisk all the ingredients for the sauce till there are no lumps and pour it over the vegetable mixture. Heat till the sauce thickens and mix well.
  3. Top with roasted peanuts (optional). Serve by itself or over rice.
Categories
Italian pizza Recipes Squash Vegetarian

Low Carb Pizza

This Low Carb Pizza has a squash crust and is healthy and delicious!

Ingredients

  • 1 squash, grated, water squeezed out
  • 1 egg
  • ½ cup flour (almond flour for gluten-free)
  • 1 cup shredded mozzarella cheese
  • 6 grape tomatoes, halved and seeded
  • 4-5 spinach leaves, cut in ribbons
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder

Directions

  1. Mix the grated squash (water squeezed out), flour, salt, pepper and garlic powder to make the base. Place it on a well greased sheet pan and shape it into a circle. Bake at 400F on the middle rack for about 10-15 minutes.
  2. Remove from oven. Gently loosen the edges and turn it over using a plate (so it does not break or crumble). Bake for an additional 5 minutes at 400F.
  3. Remove from oven and top with cheese, tomatoes (halved and seeded) and broil for 3-5 minutes to melt the cheese and lightly cook the tomatoes. Sprinkle with spinach. Cool before cutting.
Categories
Avocado Black Beans Gluten-Free Pinto Beans Recipes Salad Vegan Vegetarian

Cowboy Caviar

Cowboy Caviar aka Texas Caviar is a versatile dish that can be eaten as a dip, topping or as a salad!

Ingredients

  • ½ cup black beans, washed and drained
  • ½ cup pinto beans, washed and drained
  • ½ cup frozen sweet corn
  • 3 plum tomatoes, seeded and finely diced
  • ½ cup onions, finely diced
  • 1 Tbsp. jalapeno, seeded and diced
  • ½ cup green/red bell pepper, finely diced
  • ½ cup cilantro, chopped (optional)
  • 3 Tbsps. olive oil
  • 2 Tbsps. red wine vinegar
  • ½ tsp pepper
  • 1/8 tsp salt

Directions

  1. Microwave the corn for about 4 minutes and cool.
  2. Mix the black beans, pinto beans, corn, tomatoes, onions, jalapenos, re/green peppers.
  3. Whisk the olive oil, red wine vinegar, salt and pepper to make the dressing.
  4. Mix the vegetables with the dressing and top with cilantro (optional) and diced avocado (optional).
Categories
Italian Pasta Recipes Spinach

No-Boil Spinach Lasagna

No-Boil Spinach Lasagna is less labor-intensive and so full of flavor!

Ingredients

  • 6 no-boil lasagna noodles
  • 8 oz fresh spinach, chopped
  • 1 ½ cup ricotta cheese
  • 1 ½ cup shredded mozzarella cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ½ tsp dried oregano
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make bechamel : Heat some olive oil for about 10 seconds. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
  2. Mix ricotta, salt, pepper, oregano and chopped spinach and set aside.
  3. Grease a 6 cup baking dish. Spread some bechamel at the bottom. Layer with 2 lasagna noodles broken in halves. Overlap the noodles to cover the bottom of the dish. Spread some ricotta mixture on top and sprinkle with mozzarella cheese.
  4. Add the lasagna noodles, bechamel, ricotta mix and mozzarella cheese for the next layer.
  5. Top with a layer of lasagna noodles, bechamel and mozzarella.
  6. Add about 1/4 cup water and bake covered with aluminum foil at 375F for about 30 minutes. Bake uncovered for an additional 10 minutes till it is bubbly and slightly browned.
Categories
Italian Pasta Recipes Vegetarian

Easy Mac and Cheese

Try this easy Mac and Cheese for warm comfort on a cold day!

Ingredients

  • 8 oz. dry elbow macaroni
  • 1/3 cup onion, chopped fine (optional)
  • 1/3 cup flour
  • 2 Tbsps butter
  • 1 cup soy milk
  • ¼ tsp pepper
  • 1/8 tsp salt
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Italian bread crumbs
  • 2 Tbsps. panko bread crumbs (optinal)

Directions

  1. Place 4 quarts of ater in a pot, add salt and boil. Add the macaroni, stirring occasionally and cook for 10 minutes. Drain. Place in a casserole dish.
  2. Melt butter in a pan. Add the onions and sauté for about a minute till soft. Turn off heat and stir in salt, pepper, flour until smooth. Add milk. Turn on heat and stir till the mixture thickens. Add cheese and stir. Pour over the macaroni.
  3. Top with Italian breadcrumbs and sprinkle some panko bread crumbs for extra crunch. Bake at 375F for 1/2 hour.