Author: ShantEposts

Categories
Avocado Recipes Vegan Vegetarian

Avocado Salsa

Avocado salsa with oranges and corn served on grilled tofu and tortillas are such a treat!

Ingredients

  • 1 large avocado
  • ½ cup frozen corn, thawed
  • 1 orange
  • ¼ jalapeno, seeded, diced
  • 1 tsp lime juice
  • ½ cup cilantro, chopped

Directions

  1. Peel the orange and cut along the membranes to remove the segments. Slice the segments.
  2. Slice the avocado in half, scoop out the insides and chop.
  3. Mix the oranges, avocado, jalapeno, corn and lime juice.
  4. Sprinkle with cilantro and serve on top of grilled tofu and grilled tortillas for an amazing taste!
Categories
Dessert Recipes Thanksgiving Vegetarian

Easy Pumpkin Pie

Enjoy the flavors of the season with this Easy Pumpkin Pie!

Ingredients

  • 1 15 oz can pumpkin
  • ¼ cup sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 eggs
  • 1 graham cracker crust shell

Directions

  1. Add cinnamon, nutmeg and ginger, and eggs to the pumpkin puree and mix well.
  2. Pour into a graham cracker crust shell and bake at 425 F for 15 minutes. Cool for an hour before slicing.
Categories
Gluten-Free Potatoes Recipes Vegan Vegetarian

Easy Potato Skin Masala

Inspired by Indian street food, this Easy Potato Skin Masala is a fun, different way to eat your potatoes!

Ingredients

  • 4 Russset potatoes
  • 2 plum tomatoes, diced
  • ½ cup canned chick peas, drained and washed
  • 1/3 cup green onions, sliced
  • 1/3 cup cliantro, chopped
  • 1 tsp chaat masala
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Lightly grease the potatoes with some olive oil, prick them with a fork and bake at 425F for 40 minutes. Cool and slice in halves. Scoop out the potato in the middle leaving a thin layer of skin.
  2. Brush the potato skins with olive oil and bake at 350 for 10 minutes. Cool.
  3. Chop the scooped out potatoes. Mix with chick peas, diced tomatoes, salt, chaat masala and some of the green onions.
  4. Scoop them into the potato skins and sprinkle with remaining green onions and cilantro. Serve with sour cream or greek yogurt (optional).
Categories
Italian Mediterranean Recipes Soup Vegetarian

Minestrone Soup

This classic Minestrone Soup is a one pot vegetarian meal that really satisfying!

Ingredients

  • 4 oz pasta shells
  • 1 cup onions, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 1 clove garlic, minced
  • ¾ cup canned kidney beans, washed and drained
  • ¾ cup canned chick peas, washed and drained
  • ¾ cup tomato-basil sauce
  • ¾ cup spinach, chopped
  • 2 ½ cups broth/water
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • 1/8 tsp salt

Directions

  1. Sauté onions with a little olive oil till it softens. Then add the garlic, carrots and celery and sauté for about 5 minutes till the vegetables soften.
  2. Add water/broth, salt, pepper, Italian seasoning, shell pasta, tomato sauce and boil covered for about 15 minutes.
  3. Add kidney beans and chick peas and boil for another five minutes.
  4. Take the pot off the heat and stir in the chopped spinach.
Categories
Recipes Squash

Panko Crusted Squash

There’s nothing more satisfying than the crisp taste of Panko Crusted Squash. Make it gluten-free by using gluten-free breadcrumbs and skip the Parmesan cheese for a dairy-free version.

Ingredients

  • 2 yellow squash, sliced thin
  • ½ cup panko bread crumbs (substitute gluten-free if needed)
  • ½ cup Italian bread crumbs (substitute gluten-free if needed)
  • 1/3 cup parmesan cheese, grated (optional)
  • 2 Tbsps. olive oil

Directions

  1. Mix the panko and Italian bread crumbs.
  2. Cut the squash into thin rounds and dip them in water followed by the bread crumbs.
  3. Place them on a greased baking sheet, drizzle with olive oil and broil for 10 minutes. Sprinkle with parmesan cheese (optional) and green onions (optional).
Categories
Italian Pasta Recipes Spinach Vegetarian

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells make a satisfying and utterly delicious meal!

Ingredients

  • 4 oz Jumbo shells, cooked
  • 1 cup fresh spinach
  • 3 Tbsps ricotta cheese
  • 3 artichoke hearts, pickled
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ½ cup tomato basil sauce
  • 1 Tbsp olive oil

Directions

  1. Cook the shells till al dente and set aside.
  2. Add olive oil and garlic to a pan till for 5 seconds. Add the spinach and wilt. Transfer to a mixing bowl and add chopped artichoke hearts. Mix in ricotta cheese and black pepper and mix well.
  3. Stuff the shells with the spinach-artichoke-ricotta mixture and top with warm tomato-basil sauce. Serve warm
Categories
Broccoli Gluten-Free Recipes Vegan Vegetarian

Crispy Broccoli Bites

Crispy Broccoli Bites are a delicious, gluten-free, dairy-free, low-calorie dish that even your kids will love!

Ingredients

  • 1 head of broccoli, broken into florets
  • 1 cup chick pea flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder (optional)
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp canola oil
  • 1 cup water

Directions

  1. Wash the broccoli, dry and break into florets.
  2. Mix the chick pea flour, garlic powder, onion powder, cumin( optional), black pepper and salt well in a bowl.
  3. Add ½ cup of water and mix to make a pancake like batter. Add additional water if the batter is too thick. Then add the broccoli florets and toss to coat.
  4. Place the florets well apart on a greased baking pan and bake at 400F for 10 minutes. Serve hot with ranch or buffalo dip.
Categories
Gluten-Free Recipes Salad Spinach Strawberries Vegan Vegetarian

Spinach and Strawberry Salad

This three ingredient Spinach and Strawberry Salad can be made in a jiffy! Use either store bought or the homemade balsamic vinaigrette recipe from below.

Ingredients

  • 4 cups spinach, chopped
  • 1 cup strawberries, sliced
  • ½ cup walnuts/ pecans (toasted)
  • 1/4 cup balsamic vinaigrette
    • For homemade balsamic vianigrette:
      • 3 Tbsps olive oil
      • 1 Tbsp balasmic vinegar
      • 1 tsp Dijon mustard
      • 1 clove garlic, minced
      • 1/8 tsp oregano
      • 1/8 tsp black pepper

Directions

  1. Wash, dry and chop the spinach roughly.
  2. Add sliced strawberries and toasted walnuts.
  3. Whisk the oil and vinegar to make an emulsion. Blend in the mustard, garlic, oregano and black pepper. Drizzle with balsamic vinaigrette on the salad.
Categories
Cucumber Gluten-Free Mediterranean Recipes Tomatoes Vegetarian

Simple Greek Salad

This uncomplicated and traditional this Simple Greek Salad is loaded with antioxidants and needs no lettuce!

Ingredients

  • 1 English cucumber
  • 2-3 plum tomatoes
  • 1/2 onion
  • 6-7 Kalamata olives
  • 1/3 cup feta cheese, crumbled (optional)
  • 3 Tbsps olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp oregano
  • 1/2 tsp black pepper

Directions

  1. Cube the cucumbers and tomatoes and mix them.
  2. Cut the onion to fine slices and scatter them on the cucumber and tomatoes. Add the kalamata olives to the salad as well.
  3. Make a vinaigrette dressing by mixing the olive oil, red wine vinegar, oregano and black pepper. Toss the salad with the dressing.
  4. Sprinkle some feta on the top (optional). Skip the cheese for a vegan version.
Categories
Recipes

Quick Uttapam

Quick Uttapam originates from Southern India and can be made easily with pancake mix!

Ingredients

  • 2 cups pancake mix
  • 2 cups yogurt (vegan yogurt)
  • 1 plum tomato, thinly sliced into rounds
  • 1/2 onion, thinly sliced into rounds
  • 1/2 cup cilantro, chopped (optional)
  • 2 Tbsps canola oil

Directions

  1. Add the yogurt to the pancake mix and mix well to make a thick batter.
  2. Heat a griddle/non-stick pan with a little oil. Place a ladle of batter on the griddle/pan and top with a slice of tomato, onion and, cilantro. Drizzle a little oil on top. Turn after about a minute to brown on both sides.
  3. Serve hot with chutney or spicy Indian pickle.