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vegetables

Recipes with Vegetables

Rainbow Veggie Spring Rolls with Peanut Sauce

Add to ❤ Favorites Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce.  Ingredients for 4 servings For the Rolls 10 nos. rice paper roll wrappers 1 no. red bell pepper, julienned 1 no. yellow bell pepper, julienned 1 no. carrot, julienned 1 no. small cucumber, julienned 1 cup red cabbage, finely julienned For the Peanut sauce 1/4 cup peanut butter 1/4 cup sesame oil juice of 1 big lemon 2 tsp vinegar 1 tsp garlic powder Read the Instructions here

Vegetarian Enchilada Casserole

Add to ❤ Favorites This vegetarian enchilada casserole is basically like a Mexican lasagna – layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! Garnish with a drizzle of sour cream and fresh chopped cilantro for a family dinner your kids will love! Ingredients for 15 servings 1 tablespoon olive oil 1 red onion, diced 1 red pepper, diced 4 cloves garlic, thinly sliced 1.5 teaspoons cumin 1.5 teaspoons chili powder 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can corn, drained 1 (7 oz.) can fire roasted diced green chiles 1 (28 oz.) can enchilada sauce 12 corn tortillas 8 oz. shredded pepperjack cheese, divided Kosher salt fresh cracked pepper Garnish: fresh chopped cilantro sour cream diced tomatoes sliced jalapeno Read the Instructions here

Mexican Stuffed Shells

Add to ❤ Favorites These quick and easy vegetarian Mexican Stuffed Shells are filled with black beans, corn, red pepper, red onion, quinoa, enchilada sauce and PLENTY of melty pepper jack cheese. Garnish with all your favorite taco night toppings and get ready for your family to ask for seconds! Ingredients for 40 stuffed shells 12 oz. jumbo shells, cooked al dente 1 tablespoon olive oil 1 small red onion, diced 1 red pepper, diced 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can corn, drained 2 cloves garlic, thinly sliced 1 cup cooked quinoa 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon chiles in adobo 8 oz. shredded pepperjack cheese, divided 4 oz. shredded cheddar cheese 28 oz. can enchilada sauce Garnish: sour cream fresh chopped cilantro sliced jalapeno Read the Instructions here

Veggie Grain-free Paleo Falafels

Add to ❤ Favorites Ingredients for 4-6 servings 1 cup (160 g) onion, roughly chopped ½ cup (8 g) fresh cilantro ½ cup (30 g) fresh parsley 4 garlic cloves 2 cups (200 g) cauliflower, cut into florets 1 zucchini, roughly chopped Zest of 1 lemon 2 teaspoon cumin ¼ teaspoon chili powder ½ teaspoon turmeric ½ cup (48 g) almond flour 1 egg, beaten Sea salt and freshly ground black pepper Coconut oil, melted Vegetable oil to pan fry Read the Instructions here  

Veggie Pasta Marinara

Add to ❤ Favorites Adding roasted vegetables to a store bought marinara sauce boosts the nutrition value, and makes a deliciously sweet sauce. Use this sauce to top Chickapea pasta — it has 27 grams of protein per serving, so paired with veggies, this is a complete meal that kids will love! Ingredients for 4 servings 1 24 oz jar marinara sauce (your favorite brand) 1 cup carrots chopped 1 cup zucchini chopped 1 cup cauliflower chopped 2/3 cup water 1 tbsp olive oil Sea salt and black pepper to taste Italian seasoning and cumin to taste (optional) 1 8 oz box Chickapea penne pasta Parsley chopped (optional) Parmesan to garnish (optional) Read the Instructions here  

Braised Artichokes in Tomato Sauce

Add to ❤ Favorites Ingredients for 4-6 servings 1/3 Cup Olive Oil 4 Garlic Cloves, Minced 1/2 Teaspoon Red Chili Flakes 1 Cup Dry White Wine 1 (14 Ounce) Can Chopped Tomatoes (I Prefer Mutti Brand) Salt & Pepper To Taste 1/2 Cup Chopped Fresh Parsley Leaves (See Notes Above), Divided 6 Medium Artichokes, Cleaned & Placed In A Lemon Water Bath To Prevent Discoloration Read the Instructions here  

Easy Loaded Chicken Tostadas

Add to ❤ Favorites Ingredients for 6 servings 4 tablespoons canola or vegetable oil, divided; plus more if necessary 6 flour tortillas OR one package storebought tostados (located next to tortilla shells) 1 pound ground chicken (ground turkey may be substituted) 1 small sweet vidalia onion, diced small one medium/large red bell pepper, seeded and diced small (another color may be substituted) 3 cloves garlic, finely minced or pressed about 1 1/2 cups red salsa, divided; plus more for serving if desired 2 teaspoons ground cumin 1/2 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste one 16-ounce can refried black beans or refried beans 1 cup diced or crumbled queso fresco or Mexican shredded cheese blend 1 medium avocado, peeled and diced into small chunks, optional for garnishing 1/4 cup finely minced fresh cilantro and/or thinly sliced green onions, optional for garnishing Read the Instructions here  

Turmeric Chicken Noodle Soup

Add to ❤ Favorites The turmeric and curry powder give the soup it’s intense golden hue, but also provide a rich, earthy flavor. With the use of a rotisserie chicken and a few simple ingredients, this soup whips up fast and yields a ton of leftovers for lunch throughout the week. Ingredients 2 Tbsp olive oil 1/2 medium onion, chopped 3 cloves garlic, minced 3 carrots, peeled and chopped 2 celery stalks, chopped 1 inch piece of ginger, peeled and minced 2 tsp turmeric 1 tsp curry 1 tsp thyme 4 cups chicken broth, low sodium 1 cup unsweetened coconut milk (from the carton or use light canned) 2 cups water 2 cups shredded chicken (I use half a rotisserie chicken) 2 cups egg noodles 3 cups fresh broccoli florets fresh parsley Read the Instructions here  

ONE POT Philly Cheesesteak Soup

Add to ❤ Favorites Ingredients for 6 servings 1 1/2 lbs. sirloin steak chopped into bite size pieces 1 teaspoon salt 1/2 teaspoon pepper olive oil 2 tablespoons butter 1/2 large onion, chopped 2 carrots, thinly sliced 8 oz. mushrooms, sliced 1 green pepper, chopped 1 poblano pepper, diced 4-6 garlic cloves, minced 1/3 cup flour 4 cups low sodium chicken broth 1 (10.5 oz.) can beef consommé ** 2 tablespoons cornstarch 1 teaspoon dried parsley 1/2 tsp EACH dried oregano, paprika, ground cumin ADD LATER 1 cup shredded sharp cheddar cheese 1 cup shredded provolone cheese 1/4 cup freshly grated Parmesan cheese Bread 1 cheese baguette cut into 1/2-inch cubes 3 tablespoons olive oil Garnish (optional) fresh parsley shredded sharp cheddar cheese shredded provolone cheese freshly grated Parmesan cheese Read the Instructions here  

Pork Caldo – Pork & Vegetable Soup

Add to ❤ Favorites When I’m under the weather or feeling down a big bowl of homemade soup seems to always do the trick. I love just about any soup, but hearty Mexican soups have always held a special place in my heart. Ingredients for 4-6 servings 1 1/2 – tablespoon olive oil, separated 2 – lbs pork Carnitas meat, cut into pieces salt and pepper, to taste Fiesta pinto bean seasoning, to taste 4 – cups water 1 – cube caldo de tomate (tomato boullion) 2 – cloves garlic, minced 2 – bay leaves 1 -ear fresh corn, husked and cut into thirds 1/4 – of large onion, sliced 2 – tomatoes, diced 1/4 – cup cilantro leaves + more for garnish 32 – ounces beef, chicken or vegetable broth 1 – whole jalapeno 1 – 2 carrots, peeled and sliced into chunks 1/4 – head of cabbage, cored and cut into wedges 2 – 4 small red potatoes, quartered 1 – 2 zucchini squash, cut into chunks 1 – chayote squash, cut into pieces 1 – lime, cut into wedges Read the Instructions here  

Greek Chicken Gyros with Tzatziki Sauce

Add to ❤ Favorites Marinated Greek Chicken topped with homemade Tzatziki sauce and Greek salad in warm pita bread. Ingredients for 6 servings Chicken Marinade: 2 lbs. Chicken Breast, cut into pieces ¼ cup Greek Yogurt 3 Tablespoons Fresh Lemon Juice 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Red Wine Vinegar 1½ teaspoon Salt 1 teaspoon Pepper 2 teaspoons Oregano Tzatziki Sauce: 1½ cups Greek Yogurt 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Lemon Juice 1 Tablespoons Red Wine Vinegar 1-2 teaspoons Salt 1 Tablespoons Fresh Dill, diced 3 Garlic Cloves, finely diced 1 cucumber, grated and squeezed to drain Greek Salad: 3 Tomatoes, diced 2 Cucumber, peeled and diced ¼ Red Onion, diced 2 Tablespoons Fresh Italian Parsley, diced 1 Tablespoon Extra Virgin Olive Oil Salt and Pepper, to taste Feta Cheese 4-6 Greek Pita Breads, Naan bread, or Flatbread Read the Instructions here  

Greek Pasta Salad with Herb Vinaigrette

Add to ❤ Favorites This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies. The perfect Mediterranean vegetarian meal or side! Ingredients for 4-6 servings For the Herb Vinaigrette: ⅓ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 large clove garlic, minced 1 teaspoon kosher salt ¼ teaspoon pepper 1 tablespoon chopped fresh mint (or 1 teaspoon dried) 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1 tablespoon chopped fresh parsley For the Pasta Salad: 8 oz. pasta, preferably whole wheat (I used trottole) 1 can white kidney (cannellini) beans, drained and rinsed 8 oz. fresh tomatoes, chopped into rougly ½ inch pieces 1 cucumber, seeds removed, quartered and sliced into ½ inch thick pieces ½ cup diced red onion 2 cups packed baby arugula ¼ cup kalamata olives, roughly chopped 4 oz. feta cheese, chopped or crumbled salt and pepper Read the Instructions here