Categories
Recipes

5 Ingredient Garlic Green Beans

Easy and yummy, 5 Ingredient Garlic Green Beans is sure to please!

Ingredients

  • 1 lb. fresh green beans, washed and dried
  • 6 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 tsp. lime juice

Directions

  1. Heat a non-stick pan on medium, add the green beans to it (no oil) and sauté for about seven minutes till it starts to blister.
  2. Add soy sauce and cook for another three minutes.
  3. Warm the olive oil and garlic in a bowl in a microwave for about 10 seconds. Pour over the green beans and cook for about a minute.
  4. Take off heat and add the lime juice.
Categories
Eggplant Gluten-Free Italian Mediterranean Peppers Recipes Sauce Vegan Vegetarian

Eggplant and Peppers With Capers and Olives

Eggplant and Peppers With Capers and Olives is finger-licking good!

Ingredients

  • 1 eggplant, cubed
  • 1 red/orange/yellow pepper, sliced
  • 5-6 grape tomatoes, halved
  • 1 clove garlic, minced
  • 5-6 pitted black olives, sliced
  • 2 Tbsps capers, rinsed
  • ½ cup tomato-basil sauce
  • 2 Tbps. basil, coarsely chopped
  • 1/3 cup dry red wine
  • 1 Tbps. olive oil
  • ½ tsp black pepper, coarsely ground
  • ½ tsp salt
  • 1 ½ cups water

Directions

  1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
  2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
  3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
  4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.
Categories
Cauliflower Gluten-Free Indian Recipes Vegan Vegetarian

Cauliflower Five Spice with Peas

Cauliflower Five Spice with Peas is a meld of exotic spices that add a great depth of flavor to this quick and easy dish!

Ingredients

  • ½ head of cauliflower, florets
  • ½ cup green peas, frozen
  • ½ tsp cumin seeds
  • 1/8 tsp black cumin seeds
  • ½ fennel seeds
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 1/8 tsp salt
  • 1 Tbsp. canola oil

Directions

  1. Warm canola oil in a skillet. Add the seeds : black mustard, cumin, black cumin, fenugreek and fennel and cover till the mustard starts bursting.
  2. Add the cauliflower and frozen peas and sauté for 3-5 minutes till the cauliflower is soft. Serve hot as a side.

Categories
Indian Recipes Spinach Tofu Vegetarian

Palak Paneer with Tofu

Palak Paneer with Tofu is a healthier option and tastes simply divine!

Ingredients

  • 1 bag fresh spinach, washed, dried and chopped
  • 1 box extra firm tofu, cubed
  • 1 tsp root ginger, grated
  • 1 clove garlic, grated
  • ¼ cup onions, diced
  • 2 Tbsps sour cream
  • ½ tsp curry powder
  • 1/8 tsp salt

Directions

  1. Sauté the onion is a little oil until it is soft, for about a minute. Add the ginger, garlic, spinach, salt, black pepper, curry powder and continue sautéing until the spinach wilts.
  2. Blend the spinach mixture in/with a blender until smooth.
  3. Place the tofu on a baking sheet. Sprinkle with salt, drizzle with oil and broil for 10 minutes till it browns slightly.
  4. Add the tofu to the spinach mixture and mix well. Heat through and serve hot with naan bread.

Categories
Italian Peach Recipes

Pasta Fagioli with Chick Peas

Here’s an old Italian favorite with a new twist – Pasta Fagioli with Chick Peas. Usually made with cannellini beans, this recipe uses chick peas instead.

Ingredients

  • 6 oz small pasta like macaroni
  • ½ can of chick peas, drained and washed
  • ½ cup onions, diced
  • ¼ cup celery, diced
  • ¼ cup carrots, diced
  • 1 clove garlic, chopped
  • ½ cup tomato sauce
  • ¼ tsp oregano, dried
  • ½ tsp black pepper
  • ½ cup spinach, roughly chopped
  • 1/8 tsp salt
  • 1 Tbps olive oil
  • 3 cups water/broth

Directions

  1. Saute the onions in a little olive oil till it is tender. Add celery, carrots and garlic and continue to sauté for about a minute.
  2. Add water/broth, tomato sauce, oregano, black pepper, salt and bring to a boil. Add pasta and cook for about 15 minutes till the pasta is done. Stir in chick peas and spinach (till it wilts slightly). Serve hot with crusty bread.
Categories
Potatoes Recipes Squash Vegan Vegetarian

Yellow Squash and Potato Gratin

Enjoy the flavors of Fall with this Yellow Squash and Potato Gratin!

Ingredients

  • 1 yellow squash, peeled, sliced thin
  • 2-3 Russet potatoes, peeled, sliced thin
  • 1/8 tsp salt
  • ½ tsp black pepper
  • ¼ tsp oregano
  • 1 Tbsp of slivered almonds (optional)
  • 1/8 cup green/poblano peppers, thinly sliced
  • ¼ cup crumbled feta cheese
  • 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 the béchamel, add oil and all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  2. 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. Stir in some feta till it melts.
  3. Layer the potatoes, overlapping at the bottom of a baking dish followed by a layer of squash. Sprinkle with salt, pepper and oregano. Continue layering one more time, topping with a layer of potatoes.
  4. Pour the béchamel over the potato and squash layers.
  5. Bake covered at 375F for 30 minutes. Bake uncovered at 350F for 20 minutes until squash and potatoes pierce easily with a knife. Top with slivered almonds (optional) and thin slices of green pepper or poblano. Broil for 5-7 to brown.
Categories
Recipes Sandwiches Spinach

Spinach and Artichoke Grilled Cheese

Cut up some crusty bread and make this delicious Spinach and Artichoke Grilled Cheese!

Ingredients

  • ½ cup spinach, finely chopped
  • ¼ cup artichokes, finely chopped
  • 2 Tbsps mayonnaise
  • ½ cup mozzarella cheese, grated
  • 2 Tbsps parmesan cheese, grated
  • 1/8 tsp black pepper, freshly ground
  • 4 slices, crusty bread

Directions

  1. Mix the spinach, artichokes, mayonnaise, half of the mozzarella cheese, parmesan, and black pepper to make the filling.
  2. Brush a pan with butter or olive oil to a pan and toast the bread slices on one side.
  3. Place the filling on the toasted side of two slices. Sprinkle with remaining mozzarella and top the other slices placing the toasted side on top of the cheese layer. Press down.
  4. Brush the pan again with butter/olive oil and toast the sandwich on both sides. Slice and serve hot.
Categories
Gluten-Free Peach Recipes Vegan Vegetarian

Quick Peach Chutney

Quick Peach Chutney is a versatile condiment that can be enjoyed with charcuterie as an accompaniment to cheese and crackers, used as a dip, as topping for sandwiches, tacos, waffles, burgers or in glazes and dressings.

Ingredients

  • 3-4 ripe peaches, peeled and cubed
  • ¼ cup onions, diced
  • 1 stick, cinnamon
  • 3-4 cloves
  • ¼ cup sugar
  • 3 Tbsps. apple cider vinegar
  • 2 Tbsps. Lime juice
  • 1 tsp corn starch
  • 1 Tbsp. canola oil
  • ¼ tsp red chili flakes
  • 1 pinch salt

Directions

  1. Mark an x at the bottom of each peach and place in boiling water for 30 seconds. Remove, peel and dice.
  2. In a saucepan, warm oil and add the cinnamon and cloves till it becomes aromatic (few seconds). Add the onions and sauté for a few minutes till it softens.
  3. Add the peaches, sugar, red chili flakes vinegar and lime juice and simmer for 10-12 minutes till the fruit softens.
  4. Make a slurry with the corn starch and water and add it to the peach mixture. Heat for 3-5 till the mixture thickens.
  5. Store in a glass jar.
Categories
Broccoli Italian pizza Recipes

Broccoli Naan Pizza

In a hurry on a weekday, this Broccoli Naan Pizza can be ready in a few minutes!

Ingredients

  • ½ cup broccoli florets
  • 5-6 pitted black olives, sliced
  • ½ cup tomato sauce
  • ½ cup shredded, low-fat, skim milk mozzarella cheese
  • 1 Tbsp olive oil
  • 1 clove garlic, cut in half
  • 2 naans

Directions

  1. Brush olive oil on the naans and rub them with cut garlic.
  2. Spread tomato sauce on top and sprinkle with cheese to cover the surface. Top with broccoli and olives.
  3. Bake at 350F for 10-15 minutes till the cheese melts. Serve hot.
Categories
Cabbage Gluten-Free Recipes Salad Vegan Vegetarian

Red Cabbage Slaw

Red cabbage slaw is quick and super delicious! Makes a great side or use as a topping for tacos and burgers.

Ingredients

  • ½ head red cabbage, sliced thin
  • 4-5 baby carrots, julienned
  • ½ cup cilantro, chopped
  • For the Dressing:
    • 1 Tbsp apple cider vinegar
    • 3 Tbsps. olive oil
    • 1 tsp honey/agave
    • 1 tsp sugar

Directions

  1. Add the red cabbage, carrots and cilantro to a bowl.
  2. Mix vinegar, oil, honey and sugar in a bowl and beat with a fork till it forms an emulsion. Pour on top of the veggies.
  3. Toss to coat and refrigerate for ½ hour before serving.