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vegetables

Recipes with Vegetables

Slow Cooker Beef and Vegetable Soup

Add to ❤ Favorites This Slow Cooker Beef and Vegetable Soup combines carrots, mushrooms, and corn with chunks of beef for a delicious and filling meal that’s great for a chilly evening. Ingredients for 4-6 servings 2½ pounds beef stew meat ¼ cup rice flour 1 teaspoon chili powder 1 medium onion, chopped ¼ cup cooking oil 2 teaspoons dried oregano 1½ cups sliced carrots (~4 medium) 1½ cups chopped baby Bella mushrooms 1 can (16 ounces) whole kernel sweet corn, drained 1 quart (32 ounces) beef broth (be sure it is gluten free) salt & pepper to taste Read the Instructions here  

Roasted Root Vegetable Salad

Add to ❤ Favorites Ingredients 400g Sweet potato (1 med) 1 bunch Baby carrots ½ pear, sliced ½ avocado, diced 10 walnut halves 3 Tbsp pepitas 1 cup salad greens, loosely packed ¼ cup fresh dill, loosely packed Dressing 1 Tbsp raw honey 1 Tbsp seeded mustard 1 clove minced garlic 3 Tbsp olive oil 2 Tbsp apple cider vinegar 1 Tbsp lemon juice Salt & pepper, to taste Read the Instructions here  

Mexican Corn Salad

Add to ❤ Favorites A Can’t-Stop-Eating-It delicious way to serve corn, inspired by the famous Mexican Street corn! I urge you to use fresh corn if you can, but this is still super made with frozen corn. Watch the quick video below to see my mess-free way to cut corn off the the cob! Serves 6 – 8 as a side, leftovers keep well. Ingredients for 8 servings 4 whole corn on the cob (or 5 cups frozen corn, not thawed) 1 1/2 tbsp olive oil 2-3 tbsp mayonnaise (I use 2 tbsp) 3 tbsp sour cream (or yoghurt) 3/4 cup freshly grated parmesan cheese (Note 1) 1 tbsp Jalapeno, deseeded and finely chopped 1 cup coriander / cilantro leaves, roughly chopped 1 cup shallots / scallions, green and pale green parts, finely sliced 1/2 red onion, finely chopped Salt & pepper, to taste Cotija or Feta, to crumble (optional) (Note 2) Read the Instructions here  

Curried Turkey Casserole

Add to ❤ Favorites This turkey casserole is a perfect way to use those leftovers. It can even be prepared ahead of time and frozen for later reheating! Ingredients for 6 servings 1 1/2 tablespoon extra virgin olive oil 1 medium yellow onion, diced 4 clove garlic, minced 1 small green pepper, diced 1 large carrot, peeled and diced small 2 stalks celery, diced small 1 medium green apple, diced small 1/2 teaspoon Kosher salt 1 cups brown rice, cooked 1/4 cups wild rice, cooked 1 1/2 cups boneless skinless turkey breast, shredded (leftovers work great!) 3 teaspoons curry powder 2 cups low sodium chicken broth 1/2 cup hazelnuts, ground fine 2 tablespoons fresh parsley, chopped (optional) Read the Instructions here  

Guinness Beef Stew

Add to ❤ Favorites Ingredients for 6-8 servings 1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1&frac12-inch pieces 3 tablespoons vegetable oil 2 medium yellow onions, finely chopped ¼ teaspoon salt 1 tablespoon tomato paste 2 garlic cloves, minced ¼ cup (35 grams) all-purpose flour 3 cups (720 ml) chicken stock 1¼ cups (296 ml) Guinness Draught, divided 4½ teaspoons dark brown sugar 1 teaspoon minced fresh thyme 1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces 1 pound carrots, peeled and cut into 1-inch pieces 2 tablespoons minced fresh parsley Read the Instructions here  

Cashew Chicken Stir-Fry

Add to ❤ Favorites Cashew Chicken Stir-Fry is loaded with healthy veggies, chicken, and a delicious stir-fry sauce. It is gluten-free, low-carb and better than takeout! Ingredients for 6 servings Stir-Fry Sauce: ½ c soy sauce gluten-free 2 Tbsp rice vinegar 2 Tbsp brown sugar 2 Tbsp fish sauce 2 tsp sesame oil Cashew Chicken: 1 ½ lbs chicken cut into thin, 2-inch long slices ½ tsp salt ½ tsp pepper 4 Tsp cornstarch divided 3 Tbsp olive oil 2 cloves garlic crushed 2 tsp ginger crushed 1 ½ c bell pepper cut into bite-sized pieces 1 ½ c broccoli cut into bite-sized pieces 1/3 c dry sherry 1 c roasted cashews chopped ¼ c green onions finely chopped Read the Instructions here  

Veggie Noodle Curry Bowls

Add to ❤ Favorites Ingredients for 4 servings 1 Tbs olive oil 2 tsp chili powder 2 tsp curry powder 3/4 tsp garam masala 1 1/2 tsp smoked paprika (regular is fine too) 1 1/2 tsp cumin 1/2 tsp coriander pinch hot pepper flakes water as needed 1 onion, chopped 1 red bell pepper, chopped 1 1/2 tsp garlic powder 1/4 tsp ginger 2 1/2 c (1 lb.) carrots, chopped 2 1/2 c unsweetened almond milk 1 tsp salt 2 tsp salt-free herb seasoning 1 6 oz. can salt-free tomato paste 1 Tbs coconut palm sugar (or your favorite sweetener) 2 servings of your favorite noodles or spaghetti (use gluten free if needed) 2 Tbs natural peanut butter 1/2 c noodle cooking water, reserved about 1 1/2 c cooked chickpeas (or a 15 oz. can, rinsed and drained) 1 15 oz. can diced salt-free tomatoes 1 lb. bag frozen mixed vegetables 2 c frozen peas Read the Instructions here  

Roasted Veggies with Cotija Dressing

Add to ❤ Favorites Ingredients for the veggies: 1/4 cup freshly squeezed lime juice 1/4 cup freshly squeezed orange juice 1/4 cup olive oil plus more for brushing salt and pepper to taste 1/4 teaspoon freshly ground black pepper 1 medium head of broccoli cut into 1/4″ vertical slices 1 medium head of cauliflower cut into 1/4″ vertical slices for the dressing: 1/2 cup crumbled queso Cotija 1/2 cup Mexican crema 1/4 cup vegetable oil 1 teaspoons sherry vinegar 2 tablespoons water salt and pepper to taste Read the Instructions here  

Chicken Fajita Bowls

Add to ❤ Favorites Ingredients for 4 servings For the Chicken 1 ½ pounds chicken breasts 2 tablespoons lime juice 3 tablespoons olive oil 3 garlic clove, minced ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon red pepper flakes For the veggies 1 poblano pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced ½ yellow onion, thinly sliced ½ red onion, thinly sliced For the Bowls 4 cups steamed white rice 1 cup Black Beans 1 cup Charred Corn 1 cup Chopped Tomatoes 1 recipe Guacamole Limes Fresh Cilantro Read the Instructions here  

Roasted Buckwheat Salad

Add to ❤ Favorites Ingredients for 4 servings 16 oz. roasted buckwheat groats 1 medium sized red onion – sliced thin 3 stalks celery – sliced thin 29 oz. can of chickpeas – rinsed and drained ½ cup of Italian parsley – chopped 1 jalapeño – sliced thin Salt Black pepper ¼ cup olive oil Juice of 2 fresh lemons ¼ cup of honey Read the Instructions here  

Refried Bean Enchiladas with Jalapeno Cheese Sauce

Add to ❤ Favorites Ingredients for 4-6 servings 1 tbsp oil 1 red pepper, diced 1 courgette (zucchini), diced 1 large carrot, diced ~ 6 medium mushrooms, diced 1 tsp smoked paprika 1 tsp chilli powder (mild or hot) ½ tsp ground cumin 6 large flour tortillas 435g tin refried beans (~ 1⅓ cups) 1½ tbsp butter 1½ tbsp plain flour 350ml (~ 1⅓ cups) milk 150g cheddar cheese, grated (~ 1½ cups when grated) 4 tbsp pickled jalapeños, finely chopped Salt Black pepper ~ 5 cherry tomatoes, halved (or 1 large tomato, sliced) To serve: fresh coriander (cilantro) (optional) Read the Instructions here  

Spicy Garlicky Korean Mac and Cheese with Gochujang

Add to ❤ Favorites Ingredients for 2 servings 8 oz macaroni pasta 1 cup chopped broccoli 1 tsp olive oil ½ medium onion chopped 4 cloves of garlic minced 1 tbsp gochujang or use sambal oelek (asian chile paste), or sriracha 4 cloves of roasted garlic ¼ cup cashews 1 tbsp cornstarch or arrowroot starch 1¾ cup water ½ tsp paprika ¾ tsp or more salt ¼ tsp black pepper ¼ tsp prepared mustard or ground 2 tsp soy sauce 1 tbsp ketchup or tomato paste 1 to 2 tsp lemon juice or apple cider vinegar 2 tsp extra virgin olive oil 3 tbsp nutritional yeast ½ tsp thyme black pepper to taste Read the Instructions here