Category: Vegetarian

Appetizers · Vegan · Vegetables · Vegetarian

Eggplant Puttanesca with or without Spaghetti Squash

cathysmahaLeave a comment

My good friend, Jan, shared this recipe with me. We are both eggplant lovers and this sounded delicious. The Eggplant Puttanesca over Spaghetti Squash (or pasta) is good BUT I decided to try it on a cracker, and it was amazing, much like Bruschetta. I didn’t have a crusty white bread to eat with it, but I would highly recommend eating it that way.

Eggplant Puttanesca with or without Spaghetti Squash

INGREDIENTS:
  • 3 lb Spaghetti Squash- ( or sub pasta noodles)
  • 4 tablespoons olive oil- divided
  • 1 medium eggplant – cut into a small dice ( 4 cups)
  • 1 red onion- diced
  • 4-6 cloves garlic- rough chopped
  • 1 red bell pepper- diced
  • 14 ounce can crushed or diced tomatoes
  • 1 tablespoon dry Italian herbs (or sub oregano and thyme)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes, more to taste
  • splash red wine
  • 2 tablespoons capers, more to taste, plus a splash of the brine
  • 3 tablespoons slice olives ( like green or kalamata)
  • Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil
DIRECTIONS:
  1. Preheat oven to 425F
  2. Cut squash in half widthwise, place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes (depending on size) or until knife tender. Turn on their sides, allowing steam to escape, continue roasting 5-10 minutes, so they dry out a bit.
  3. While the squash is roasting make the Eggplant Puttanesca sauce.
  4. In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.
  5. Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.
  6. Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I’ll add a little splash of the caper or olive brine, to bump up the flavor.
  7. When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
  8.  Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional) or drizzle olive oil.
  9. Alternatively, you can serve this right out of the spaghetti squash shell (making sure to season the squash, mixing with a fork before topping with the puttanesca.

Recipe from FeastingatHome

Salads · Vegetables · Vegetarian

Pesto Zucchini and Corn Pasta Salad

cathysmahaLeave a comment

This pasta (or quinoa) salad with vegetables and pesto is delicious! I decided to use orzo pasta instead of quinoa and also used summer squash and zucchini. It’s an easy salad to put together and pairs well with BBQ or as a main dish. I enjoyed leftovers the next day with a sliced grilled chicken breast on top. While this would be good any time of the year, but it’s especially good on a hot summer’s day.

Pesto Zucchini and Corn Pasta Salad

INGREDIENTS:
  • 1 cup quinoa, rinsed (I used 1 cup orzo)
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 4 cups zucchini (~2 medium sized zucchini), diced (I used yellow squash and zucchini)
  • 1 cup corn, fresh or frozen
  • salt and pepper to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil pesto (homemade or store bought)
  • 2 tablespoons lemon juice
DIRECTIONS:
  1. Bring the water and quinoa (or pasta) to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Mix everything and enjoy!

Recipe from ClosetCooking

Soups and Stews · Vegan · Vegetables · Vegetarian

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmahaLeave a comment

Sweet Potato Coconut Curry Soup is high in protein and fiber. It is simple to make and good for a meal on a cold winter’s day. Not everyone loves a vegan recipe like this but it good for a change. I used 1/2 of the recommended curry powder and found it to be just right for my taste. For those that are photo critics, I know the photo looks like butterscotch pudding or…something worse. I never, ever said I was a great food photographer. I’m just logging recipes for myself and my family!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder (I used 1 tablespoon)
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
  2. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
  3. Serve as a soup or serve over quinoa, brown rice, etc. for a meal.

Recipe from VeggieChick

Soups and Stews · Vegan · Vegetarian

Creamy Coconut Vegetable Soup

cathysmahaLeave a comment

This Coconut Vegetable soup recipe was intriguing and I had to try it. I doubled the potatoes since I didn’t have zucchini on hand. I was delightfully surprised how delicious this was. Never have I used coconut milk in soup and I loved the results. The tumeric added a wonderful flavor, much to my surprise! If you have vegan family or friends, this is a great recipe to serve.

Creamy Coconut Vegetable Soup

INGREDIENTS:
  • 2 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 medium potato, diced
  • 2 zucchini, diced
  • 1 cup corn kernels (fresh or frozen)
  • 3 cups water (or vegetable broth for added flavor)
  • Salt and pepper to taste
  • 1 cup coconut milk (full-fat or light, as desired)
  • 1/2 teaspoon turmeric powder (optional, for color and inflammatory benefits)
  • Fresh herbs for garnish (like cilantro or parsley)
DIRECTIONS:
  1. Combine vegetables and water: In a large pot, add the onion, garlic, carrots, potato, zucchini, corn and water. Season with salt and peppers, and stir well
  2. Simmer until soft: bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
  3. Add coconut milk: Pour in the coconut milk and stir well to combine. If using turmeric for extra color and health benefits, add it now. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld.
  4. Adjust seasoning: Taste the soup and adjust salt and pepper as needed.
  5. Service: Ladle the soup into bowls and garnish with fresh herbs like cilantro or parsley.

This no-oil, one-pot soup makes 4 servings and is a comforting, easy-to-make meal that’s full of flavor and gentle on digestion.

Recipe from Freddie’s Holitic Health

Salads · Vegan · Vegetables · Vegetarian

Marinated Vegetable Salad

cathysmahaLeave a comment

Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.

Marinated Vegetable Salad

INGREDIENTS:
  • 2 cups cauliflower florets
  • 2 cups cherry or grape tomatoes, ~10oz
  • 2 cups chopped carrots, ~4 medium carrots
  • 1 cucumber, seeded then chopped (I used celery)
  • 1 bell pepper, any color, seeded then chopped
  • For the Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/2 cup red wine vinegar
    • 2 Tablespoons minced shallots (I used green onions)
    • 4 teaspoons Dijon mustard
    • 2 teaspoons Italian seasoning
    • 2 cloves garlic, pressed or minced
    • salt and pepper
  • Optional Topping: I sprinkled the salad with crumbled feta cheese
DIRECTIONS:
  1. Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
  2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Recipe from IowaGirlEats

Appetizers · Vegetables · Vegetarian

Crispy Brussel Sprout Chips

cathysmahaLeave a comment

Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!

Crispy Brussel Sprout Chips

INGREDIENTS:
  • 1½ lbs Brussel Sprouts, stemmed
  • 2 tbs olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili pepper flakes
  • salt and pepper to taste
  • 1/2 cup freshly grated parmesan cheese
  • garnish with fresh parsley + more cheese
  • Dip: Lazy Tzatziki
    • 1 cup 5% Greek yogurt
    • 1 medium lemon juiced (or 1-2 tbs red wine vinegar)
    • 1 tbs olive oil
    • 1/2 heaping tsp garlic powder
    • 1 tsp dried mint (not fresh)
    • salt to taste
    • 2 tbps milk (to thin it out)
DIRECTIONS:
  1. Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
  2. Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
  3. Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
  4. House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
  5. Serve with fresh parsley and more freshly grated parmesan on top.
  6. Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!

Recipe from HungryHappens

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Salads · Vegan · Vegetarian

Thai Butternut Squash Quinoa Salad

cathysmahaLeave a comment

Thai food is a favorite of mine and this salad is amazing. I didn’t serve with avocado in the first serving but added to leftovers and it was delicious. The salad ingredients could easily be switched up to include pea pods, onion, or whatever your heart desires. Next time, I would add even more peanut butter/tahini to the dressing. Chop additional peanuts to top each serving.

Thai Butternut Squash Quinoa Salad

INGREDIENTS:
  • 4 heaping cups peeled and cubed butternut squash
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt, divided
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)
  • 1 ½ cups shredded red/purple cabbage
  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced (optional)
  • ⅓ cup roasted peanuts, roughly chopped
  • 3 Tbsp. fresh chopped basil leaves
  • 1 avocado, peeled and sliced or cubed (optional)
  • Creamy Ginger Dressing
    • 2 Tbsp. tahini (or peanut butter)
    • 2 Tbsp. lime juice
    • 2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
    • 1 Tbsp. honey or maple syrup
    • 2 tsp. fish sauce (or soy sauce)
    • ½ tsp. freshly grated ginger
    • ¼ tsp. kosher salt
    • ¼ cup extra-virgin olive oil
DIRECTIONS:
  1. Preheat oven to 400ºF. Toss squash in 2 Tbsp. oil ¼ tsp. salt; spread evenly on a rimmed baking sheet. Place in the oven and bake for 25 to 35 minutes, tossing once halfway through, until the squash is tender and lightly browned.
  2. Meanwhile, combine quinoa and broth in a small saucepan. Bring mixture to a boil, cover, reduce heat, and gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Transfer to a large bowl.
  3. Prepare Creamy Ginger Dressing by combining all ingredients except olive oil in a small bowl; stir to combine. Gently stream in olive oil, whisking constantly, until dressing is smooth.
  4. Add kale to bowl with quinoa, and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add cabbage, carrots, bell pepper (if using), and butternut squash. Season with remaining ¼ tsp. salt. Add dressing and gently toss to combine. Stir in peanuts and fresh basil, and garnish with avocado (if using).
  5. Notes
    • This salad can be enjoyed warm, chilled, or at room temperature. Enjoy as a stand alone meal, or paired with tofu, salmon, or chicken. 
    • Leftovers can be refrigerated for up to 3 to 4 days.

Recipe from DishingOutHealth

Vegetables · Vegetarian

Veggie Sweet Potato Boats

cathysmahaLeave a comment

Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:
  • 2 medium sweet potatoes, cut in half
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
  • Salad:
    • 1/4 head red cabbage cored and thinly sliced
    • 1 red pepper, diced
    • 15 oz. can black beans, drained and rinsed
    • 1/3 cup chopped, fresh cilantro
    • 3 scallions, thinly sliced (white and green parts)
  • Dressing:
    • zest and juice of one lime and wedges for individual servings
    • 1 tbsp. extra virgin olive oil
    • 1/2 tsp. kosher salt
    • black pepper
  • 1 avocado, diced
  • Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
  1. Heat oven to 425 degrees.
  2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
  3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
  4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
  5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
  6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
  7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus