Showing posts with label vegetarian. Show all posts

Slow Cooker Broccoli Cheddar Soup

Sunday, August 5, 2018
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This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!


Ingredients

  • 4 cups broccoli florets cut into small bite sized pieces
  • 1/2 yellow onion diced small
  • 2 cups shredded carrots
  • 4 cups chicken stock (or vegetable stock)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp nutmeg
  • 3 TBSP unsalted butter
  • 1/3 cup all purpose flour
  • 1 cup half and half
  • 2 cups shredded cheddar cheese (see note)

Instructions

  1. Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
  2. Turn the slow cooker to high.
  3. In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.
  4. Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
  5. After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

    https://www.wineandglue.com/slow-cooker-broccoli-cheddar-soup/

Quick Veggie and Rice Burritos

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Quick Veggie and Rice Burritos


Ingredients

  • 1/2 onion sliced
  • 1/2 bell pepper sliced (any color)
  • 1 teaspoon olive oil
  • 2 large flour tortillas
  • 1 ripe avocado sliced
  • 1/2 cup pinto or black beans
  • 1/4 low-fat cup sour-cream
  • 2 tablespoons Mexican salsa
  • salt and pepper to taste
  • 1 cup cilantro lime rice->> get the recipe here

Instructions

  1. Begin by cooking down the rice. You can use any type of rice you have ready on hand or use my cilantro lime rice recipe.
  2. While the rice is cooking, heat a small pan to high heat. Add the olive oil, onions, and bell peppers. Cook on high for 3-4 minutes or until the veggies begin to brown on the edges. Turn off heat and set pan aside.
  3. Lay a flour tortilla on a flat surface. Top with half of the fajita veggies, 1/2 sliced avocado, 1/4 cup beans, 2 tablespoons sour-cream, 1 tablespoon salsa, and a sprinkle of salt and pepper. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Wrap in foil and cut in half. Serve warm. Enjoy!
     
     https://gimmedelicious.com/2016/03/08/quick-veggie-and-rice-burritos/

Thai Curry Vegetable Soup

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Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. #souprecipes #vegetarianrecipes #vegetarian #soup #onedish #maindish #noodles #veggies #vegetables #easyrecipes #easydinner #easyrecipe


Ingredients

  • 2 Tbsp neutral cooking oil* $0.04
  • 2 cloves garlic $0.16
  • 1 Tbsp grated fresh ginger $0.05
  • 2 Tbsp Thai red curry paste $0.62
  • 1 small sweet potato (about 1 lb.) $1.61
  • 1 bunch baby bok choy $0.55
  • 4 cups vegetable or chicken broth $0.52
  • 13 oz can coconut milk $1.29
  • 1/2 Tbsp fish sauce $0.07
  • 1/2 Tbsp brown sugar $0.02
  • 3.5 oz rice vermicelli noodles $0.39

GARNISHES (optional)

  • 1/2 red onion $0.29
  • 1 lime $0.17
  • Handful fresh cilantro $0.17
  • Sriracha to taste $0.15

Instructions

  1. Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
  2. Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  3. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
  4. While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
  5. Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
  6. To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

Recipe Notes

*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.


https://www.budgetbytes.com/thai-curry-vegetable-soup/?utm_content=buffer369ce&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Black Bean, Rice & Vegetable Tacos

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No one will even miss the meat with these hearty, filling, and delicious black bean, rice & vegetable tacos. Pair with corn tortillas, fresh diced tomato, shredded cheese, and sour cream for a healthy dinner that you will want to make again! The leftovers are fabulous too!





Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 bag (10 oz) shredded cabbage, or 3 cups shredded
  • 1 cup frozen corn
  • 1 cup ready-to-serve brown rice (do not follow directions to cook)
  • juice of 1 lime
  • 1 packet taco seasoning
  • 1 garlic clove, minced or pressed
  • corn tortillas
  • diced tomato, shredded cheese, sour cream for garnish
Instructions
  • In large skillet over medium-high heat, saute the onion and bell peppers in the olive oil until crisp-tender, about 5 minutes. Add the black beans, shredded cabbage, frozen corn, brown rice, lime juice, taco seasoning, and garlic.
  • Reduce heat to medium, cook and stir for 8-10 minutes.
  • Spoon mixture into corn tortillas and garnish with your desired toppings.

        https://togetherasfamily.com/black-bean-rice-vegetable-tacos/

Jamaican Jerk Cauliflower

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Jamaican Jerk Cauliflower vegan, gluten-free #jamaican #jamaicanroots


Ingredients

  • 1 medium head cauliflower, cut into small florets

Batter

  • 1/2 cup unsweetened non-dairy milk, (I use almond milk) or vegan mayo
  • 1/2 cup brown rice flour, or other gluten-free flour
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of turmeric
  • 1 teaspoon salt

Jerk Sauce

  • 2 spring onions, roughly chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 6 allpice berries
  • 1/2 teaspoon cinnamon, (optional)
  • 1/4 teaspoon nutmeg, (optional)
  • 1 teaspoon dried thyme
  • 1/4 Scotch Bonnet, or habanero pepperseeds removed and discarded (optional)
  • 1/4 cup Bragg's liquid aminos, Tamari soy sauce (gluten-free)
  • 1/4 cup tomato sauce
  • 1/4 cup orange juice
  • 1/4 cup raw cane sugar, or more to taste
  • 2 tablespoons molasses
  • 1 lime, juiced
  • spring onions, for garnish
Preparation:
10 min
Cooking:
30 min
Ready in:
40 min

Instructions

  1. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
  2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
  3. Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
  4. While cauliflower is baking, prepare the sauce.
  5. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
  6. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
  7. Toss cauliflower florets with sauce.Delicious served with rice and peas!

    https://healthiersteps.com/recipe/jamaican-jerk-cauliflower/

Vegan Crack Broccoli Tacos

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Vegan Crack Broccoli Tacos - Rabbit and Wolves

Ingredients
  • 1 Head Broccoli (smallish)
  • 1 C. Almond milk or other non dairy milk
  • 2 tsp. Apple cider vinegar
  • 1 C. All purpose flour
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 C. Panko bread crumbs
  • 1/2 C. BBQ sauce of choice
  • 1/4 C. Brown sugar or coconut sugar
  • 1 tsp. Garlic powder
  • Juice of 1 lime
  • Tortillas
  • Cilantro
  • Cabbage
  • Vegan green goddess dressing, I used Trader Joe's
Instructions
  1. Preheat oven to 425 degrees.
  2. Then cut the head of broccoli into small florets. Set aside. 
  3. Now using 3 different small mixing bowls, add the almond milk and apple cider vinegar to one, whisk. Then the flour, salt and pepper to another, whisk. Then the panko to the third bowl. 
  4. Next, take a broccoli floret. Dip into the almond milk mixture, into the flour, coat completely, shake off the access,  then back into the almond milk, then into the panko. Coating completely in panko. 
  5. Spray a baking sheet with non stick spray, then place the broccoli on the baking sheet. Repeat with all the broccoli, now spray the tops of the broccoli with more non stick spray. 
  6. Bake at 425 degrees for 15-20 minutes, or until the broccoli is all nice and brown and crispy. Flip half way through the baking process. 
  7. While the broccoli is baking, make the sauce. In a small sauce pan, heat the BBQ sauce, sugar, garlic powder and lime juice on medium low. Whisk together, bring to a simmer, reduce heat to low and simmer for a minute until all the sugar has dissolved. Remove from heat. 
  8. Once the broccoli is done, toss the broccoli in the sauce coating completely. Then assemble the tacos. Broccoli, cilantro, cabbage, dressing all in a tortilla. Eat!!!

    https://www.rabbitandwolves.com/vegan-crack-broccoli-tacos/

VEGETARIAN UDON NOODLE SOUP

Wednesday, July 18, 2018
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vegetarian udon noodle soup


INGREDIENTS
  • 1 tbsp sesame oil
  • 4 cloves of garlic, finely chopped
  • 1 thumb of ginger, finely chopped
  • 1/2 green Serrano chilli, finely chopped
  • 1 celery stick, finely chopped
  • 3 scallions, finely chopped
  • 1 large broccoli head, cut into florets
  • 5.3 oz mushrooms, sliced thinly
  • 1 5oz can of sliced waterchestnuts
  • 5 tbsp soy sauce
  • 3 tbsp teriyaki sauce
  • 6 cups of vegetable stock
  • 6oz udon noodles
  • 1 handful of cilantro, finely chopped
METHOD
  1. Begin by placing a large saucepan on a medium heat and adding in the sesame oil. When it's nice and hot, throw in the garlic, ginger, scallions, chilli, celery and broccoli and fry away for around 3 minutes, stirring regularly.
  2. Then add in the mushrooms and water chestnuts and fry for a further 2 minutes. This is so that the mushrooms don't get over fried and loose their texture.
  3. Next, add in the soy sauce, teriyaki sauce and vegetable stock and bring the soup to the boil. Then turn the heat down and simmer for 10 minutes.
  4. Meanwhile, if you've used dried noodles, you'll want to cook them now according to the instructions on the packet.
  5. Finally, add the noodles to your soup and serve up with a handful of chopped cilantro in each bowl!


https://pescetarian.kitchen/udon-noodle-soup/

Vegetarian Tom Yum Soup

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This vegetarian tom yum soup recipe is light, flavourful, spicy and hearty all at the same time. A mix of meaty Asian mushrooms are poached in a fragrant broth of lemongrass and lime leaves and soured with lime juice. A spoonful of chili paste is stirred in at the end for a bit of heat to warm you up and you’ve got a nourishing, steaming bowl of soup that’s great for chilly weather.


    Ingredients
  • 5 cups (1.2 litres) water
  • 2 stalks of lemongrass
  • 2 shallots, peeled and cut in half
  • A piece of galangal about 4 cm (1.5 inches) long, cut into slices
  • 4 kaffir lime leaves, ribs removed
  • 1 medium tomato, cut into 8 wedges and seeds removed
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoons Asian chili paste
  • 250 grams (9 oz) mixed Asian mushrooms (I used shimeji, shiitake and baby oyster but other varieties or white button mushrooms will do), larger ones sliced
  • 3 – 4 tablespoons lime juice (about 2 limes)
  • 5 cherry tomatoes, halved or quartered
  • A small handful of fresh cilantro
    Instructions
  1. Bring the water to a boil in a medium-sized pot.
  2. Meanwhile, smash the lemongrass lightly with the back of your knife or a pestle and cut it into 3 or 4 pieces to fit in your pot.
  3. Add the lemongrass, shallots, galangal, lime leaves and chopped tomato to the water and boil for 5 minutes or until you have a fragrant, herbal broth. Smash the tomatoes with your spoon as they cook so that they meld into the broth.
  4. Add the soy sauce, sugar, chili paste and mushrooms. Bring the soup back to the boil then turn off the heat. If you’re using button mushrooms, you may want to boil the soup for a couple of minutes until they’re soft.
  5. Add the lime juice and taste the broth. Adjust the seasonings to reach a balance of salty, sweet, spicy and sour, if necessary. Finally add the cherry tomatoes.
  6. Serve the soup into bowls, avoiding the lemongrass, galangal and lime leaves as they are not edible. Garnish with some fresh cilantro.


https://www.cilantroandcitronella.com/vegetarian-tom-yum-soup/

Broccoli Spinach Soup Recipe

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Broccoli Spinach Soup Recipe, vegetarian and paleo | CiaoFlorentina.com @CiaoFlorentina


Ingredients
  • 1 leek sliced
  • 3 cloves garlic sliced
  • 2 heads broccoli organic
  • 2 golden potatoes diced
  • 6 c vegetable stock or water organic
  • 3 c baby spinach packed organic
  • 5 sprigs thyme leaves only
  • 1 leaf bay
  • 2 tbsp extra virgin olive oil organic
  • Sea salt to taste
  • 1 pinch red pepper flake or to taste
  • Black pepper freshly cracked
  • 4 poached eggs organic
  • 4 tbsp fresh herbs for garnish
Instructions
  1. Slice and rinse the leeks well. Drain on paper towels.
    In a cast iron pot heat up the olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
  2. Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
  3. Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
  4. Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
  5. Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil.


https://ciaoflorentina.com/broccoli-spinach-soup-recipe/

ONE-POT VEGETARIAN SPAGHETTI

Tuesday, July 17, 2018
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Vegetarian spaghetti with mushrooms and spinach makes an easy, healthy one pot pasta dinner that’s ready in 25 minutes!


INGREDIENTS
  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 (8 oz.) package button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups low-sodium vegetable broth
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 10 oz. thin spaghetti noodles (I use whole wheat)
  • 3 cups fresh spinach or baby spinach
  • 1/4 cup grated Parmesan or Italian-style hard cheese, plus extra for serving
  • For serving: 1/4 cup fresh chopped basil or parsley (optional)

INSTRUCTIONS

  1. Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
  2. Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
  3. Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.
  4. Add spaghetti noodles and stir until they wilt and fit in the pot. Cover the pot, reduce heat to medium-low and cook for 5 minutes. (Your liquid should be at a low boil this whole time.)
  5. Remove lid and add fresh spinach, a couple of handfuls at a time, stirring to get the spinach mixed in and wilted.
  6. Remove from heat and let spaghetti sit, covered, for a few minutes
  7. Stir in Parmesan cheese, taste and adjust seasonings.
  8. Serve with fresh basil or parsley and extra Parmesan cheese, if desired.

https://www.familyfoodonthetable.com/one-pot-vegetarian-spaghetti/

INSTANT POT VEGETABLE SOUP – VEGAN

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Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients. It’s super easy to bring together making it an ideal weeknight dinner. This healthy & flavorful chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly! via @WYGYP


INGREDIENTS
3 cups vegetable broth
1 and 1/2 cups water
4 garlic cloves minced, or 1 and 1/2 teaspoons garlic powder
1 medium onion, I use sweet vidalia
5 yukon gold potatoes or about 2lbs potatoes of choice
4 celery ribs
4 medium carrots
1 (15oz) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon thyme
1/2 onion powder
Handful of fresh parsley, chopped
2 bay leaves
salt to taste I use about 1 and 1/2 teaspoon
pepper to taste
INSTRUCTIONS
    For the Instant Pot
  1. Roughly chop the veggies into big chunks.
  2. Add everything to the Instant-Pot . Make sure the liquid is covering the veggies. If you added extra veggies you may need to increase the broth.
  3. Press the manual feature and set the IP to 10 minutes at high pressure.
  4. Allow the soup to naturally release pressure for 3-5 minutes, then turn the steam knob and quick release the remaining pressure.
  5. Carefully open the lid and give the soup a stir.
  6. Serve warm with your favorite breadsticks, side salad, crusty artisan bread or saltine crackers.
    7. Enjoy!
    For the Stovetop
  7. Roughly chop the veggies into big chunks.
  8. Add everything to a large soup pot and bring to a boil
  9. Once boiling, reduce the heat to medium-low, cover and simmer for 35-45 minutes. Stir occasionally.
  10. The soup is done when the veggies are soft and the potatoes are tender.
  11. Serve warm with your favorite breadsticks, side salad, crusty artisan bread or classic crackers.
 https://www.whereyougetyourprotein.com/instant-pot-vegetable-soup/

VEGETARIAN MUSHROOM BURGER

Monday, July 16, 2018
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This vegetarian mushroom burger recipe is certainly not short on flavour. Make them as full sized burgers or even as sliders at parties and even the meat eaters will love them!

INGREDIENTS

  • 5 cups roughly chopped mushrooms
  • 3 tbsp butter or olive oil
  • 2 large red onions
  • 3 cloves minced garlic
  • 1 tbsp fresh thyme or 1 to 2 tsp dry thyme
  • 1 cup ground oatmeal grind in food processor or you can use quick oats instead
  • 1 1/2 cups cooked brown rice
  • 1/2 cup brown rice flour plus a little more for dusting the patties before frying
  • 1 cup roughly mashed chickpeas
  • 1 tsp freshly ground nutmeg
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 4 tbsp soy sauce
  • 1 tsp crushed chili paste or hot sauce or a pinch of chili flakes (more or less to taste)
For the Honey Dijon Mayo just mix together:
  • 3/4 cup plain mayonnaise
  • 2 tbsp whole grain Dijon mustard
  • 1 to 2 tbsp honey to taste
Instructions
  1. Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside.
  2. Saute the onions and garlic together until fully softened.
  3. Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms.
  4. Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix.
  5. You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture.
  6. Chill the mixture for a couple of hours or even overnight before using.
  7. Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties.
  8. Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo.

http://www.rockrecipes.com/vegetarian-mushroom-burger/
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