Categories
Gluten-Free Recipes Soup Tomatoes Vegan Vegetarian

Mulligatawny Soup

Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.

Ingredients

  • 1 Roma tomato, skinned and diced
  • ¼ cup cooked red lentils
  • ¼ tsp tamarind paste
  • 1 tsp rasam powder
  • ¼ tsp turmeric
  • 2 cups water
  • ¼ black mustard seeds
  • 3-4 curry leaves
  • ¼ cup rice
  • 1 tsp butter
  • 1/4 tsp salt

Directions

  1. Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
  2. Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
  3. Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
  4. Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
  5. Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).
Categories
Asian Eggplant Gluten-Free Mediterranean Recipes Vegan Vegetarian

Delicious Baba Ganoush

Enjoy dipping with this Delicious Baba Ganoush made with oven-roasted eggplant!

Ingredients

  • 1 eggplant
  • 1 clove roasted garlic
  • 2 Tbsps. lemon juice
  • 2 Tbsps. olive oil
  • 1 Tbsp tahini
  • 1/8 tsp paparika
  • 1/8 tsp red cayenne pepper flakes

Directions

  1. Slice the eggplant in half, brush with olive oil and place cut side down on a sheet pan.
  2. Broil for 20 minutes, turning the pan once.
  3. Place the garlic clove in the pan after 10 minutes to roast.
  4. Let the eggplant cool and scoop out the flesh. drain the extra liquid using a strainer/colander.
  5. Mix the eggplant, lemon juice, olive oil, tahini in a blender for a few seconds. Serve with a sprinkle of paprika, cayenne pepper flakes, parsley and a drizzle of olive oil.
Categories
Recipes Zucchini

3 Ingredient Zucchini Parmesan

3 Ingredient Zucchini Parmesan is a crispy delight and ready is just 15 minutes!

Ingredients

  • 1 zucchini sliced
  • 1 cup Italian breadcrumbs with parmesan
  • ¼ cup olive oil

Directions

  1. Brush each zuccini slice with oil and dip in bread crumbs to coat.
  2. Broil for 15 minutes on one side and 5 minutes on the other to brown.
Categories
Gluten-Free Potatoes Recipes Thanksgiving Vegan Vegetarian

Rosemary Garlic Potatoes

Rosemary Garlic Potatoes are so tasty and easy to make with just five ingredients!

Ingredients

  • 4-6 golden potatoes, peeled, diced
  • 1 Tbsp fresh rosemary, chopped
  • ½ tsp black pepper
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Wash, peel and dice the potatoes.
  2. Toss with olive oil, rosemary, pepper and salt.
  3. Spread in a single layer on a baking sheet and bake at 350 for 20 minutes, turning once. Broil for 3-5 minutes to brown.
Categories
Brussels sprouts Gluten-Free Recipes Vegan Vegetarian

Roasted Brussels Sprouts

Make this Thanksgiving favorite your favorite! Roasted Brussels Sprouts are crunchy on the outside and soft on the inside. This simple recipe is a sure winner!

Ingredients

  • 12 oz package of brussels sprouts
  • 2 Tbsps. olive oil
  • ¼ tsp black pepper
  • ¼ tsp salt

Directions

  1. Wash and dry brussels sprouts, cut off the browned ends and slice each in half.
  2. Toss with olive oil, salt and pepper, place on a baking sheet and bake at 400F for 30 minutes.
Categories
Feta Mediterranean Recipes Sandwiches Spinach

Spinach and Feta Grilled Cheese

Treat yourself to this Spinach and Feta Grilled Cheese. It’s so cheesy and delicious!

Ingredients

  • 1 cup baby spinach leaves, washed and dried
  • 4 slices sour dough bread
  • 12 grape tomatoes, broiled (optional)
  • 1 cup mozzarella cheese, shredded
  • ½ block feta, slices
  • 1/8 tsp oregano
  • ¼ tsp black pepper
  • 1 Tbsp butter

Directions

  1. Assemble the sandwich by placing a layer of mozzarella on a slice of sour dough bread. Top with a layer of spinach, followed by feta slices and some mozzarella on top. Sprinkle with oregano and black pepper.
  2. Butter a slice of bread and toast it on one side in a pan. Remove the bread and place the warm, toasted side on top of the assembled components and press down.
  3. Butter the top, lift the sandwich carefully and place buttered side down on the warm pan. Toast for about 3-5 minutes pressing down until it borwns. Flip carefully and toast on the other side as well for about 3 minutes. Slice in half and enjoy with a salad!
Categories
Gluten-Free Pumpkin Recipes Vegan Vegetarian

Pumpkin Dressing

Try a taste of Fall with this delightful Pumpkin Dressing !

Ingreditents

  • ¼ cup canola oil
  • ¼ cup apple cider vinegar
  • 2 Tbsps. canned pumpkin
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. maple syrup
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. cinnamon
  • 1/8 tsp nutmeg (freshly grated if possible)

Directions

  1. Mix the oil and vinegar with a fork till it form an emulsion.
  2. Add the mustard, pumpkin, maple syrup, salt, pepper, cinnamon, and nutmeg and mix well.
  3. Store in an airtight jar in the refrigerator for up to 2 weeks. Shake well before using.
Categories
Eggplant Gluten-Free Recipes Tomatoes Vegan Vegetarian Zucchini

Ratatouille

This Ratatouille made with fresh herbs is so simple and a chockful of flavor! Serve warm on crusty bread for an incredible taste.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 3 Roma tomatoes, sliced
  • 3 tsps, thyme (fresh)
  • ¼ cup basil, ribbons (fresh)\
  • 3 cloves garlic, minced
  • 2 Tbsps. olive oil
  • ½ cup tomato basil sauce
  • few sprigs of rosemary
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  1. Coat the bottom of an 8in baking dish with tomato sauce.
  2. Arrange the vegetables alternating the slices of eggplant, zucchini and tomatoes till the dish is packed. Sprinkle them generously with salt and pepper.
  3. Add the minced garlic, thyme and some of the basil (cut in ribbons), mix well and pour it over the vegetables. Sprinkle it with the rosemary.
  4. Bake covered at 350 for 45 minutes. Serve warm on sour dough/ crusty bread.
Categories
Gluten-Free Recipes Salad Tomatoes Vegan Vegetarian Zucchini

Delicious Red Quinoa Salad

Delicious Red Quinoa Salad is simple and so satisfying!

Ingredients

  • ½ cup organic red quinoa
  • ½ cup diced tomatoes
  • 1/3 cup cranberries
  • ¼ finely diced zucchini
  • 1/8 cup roughly chopped pecans
  • FOR THE DRESSING:
    • 3 Tbsps. olive oil
    • 1 Tbsp. red wine vinegar
    • 1 Tbsp. maple syrup
    • 1/8 tsp salt
    • ¼ tsp black pepper

Directions

  1. Cook the quinoa according to the package directions.
  2. Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
  3. Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
  4. Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
Categories
Chick Peas Recipes

3-Ingredient Cajun Chickpeas

Ingredients

3-Ingredient Cajun Chickpeas are great as a snack or topping salads and soups!

  • 1 can chickpeas, drained, washed, dried
  • ½ tsp Cajun seasoning
  • 1 Tbsp olive oil

Directions

  1. Drain, wash and dry the chickpeas.
  2. Add ¼ tsp. cajun seasoning, oil and chickpeas to a bowl. Toss to coat evenly.
  3. Place in a single layer on a baking sheet and bake at 350F for about 45 minutes till crisp, shaking the pan every 10 minutes. Sprinkle with ¼ tsp of cajun seasoning. Store in an airtight container for up to 2 weeks.