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vegetables

Recipes with Vegetables

Scrambled Tofu Breakfast Recipe

Add to ❤ Favorites Delicious Scrambled Tofu Breakfast Recipe -Mexican Style is full of flavor and perfect comfort breakfast for that special person in your life! Ingredients for 4 servings 8 oz tofu, rinse and drained 1 tablespoon coconut oil 2 onions, finely chopped 4 cloves of garlic, minced 1/4 medium red bell pepper, diced 1 cup grape or cherry tomatoes, halved 1 cup organic diced tomatoes (no salt) 1/2 teaspoon paprika 1/2 teaspoon cumin 1/4 teaspoon ground turmeric 1/4 teaspoon oregano 1 tablespoon nutritional yeast flakes, (optional) 1/4 teaspoon Cayenne pepper 1/2 teaspoon salt, to taste 2 green onions, cut into slices 1/2 avocado, cut into slices 2 tablespoons cilantro, chopped 5 Tortilla chips, broken into pieces Read the Instructions here  

Buffalo Chickpea Salad

Add to ❤ Favorites Crispy roasted chickpeas kissed with buffalo sauce and tossed with a big green salad for a super-tasty lunch or dinner! Ingredients for 2-4 servings 1 (15 ounce) can of chickpeas 1 TBSP avocado oil 1/4-1/2 tsp sea salt, to taste 1/4-1/2 tsp paprika 1/8 tsp turmeric, optional a pinch of cayenne pepper for extra heat, if desired 2-3 TBSP Frank’s Red Hot sauce ( used 3) 1 TBSP unsalted butter, melted FOR THE SALAD: 5 oz salad greens: arugula + romaine 1 bell pepper (any color) chopped 1-2 cups chopped/sliced tomato plus all your favorite salad toppings and mix-ins – have fun! DRESSING OPTIONS: Ranch Blue Cheese Olive Oil + Vinegar Read the Instructions here  

Barbecue Spiced Sweet Potato and Black Beans Tacos

Add to ❤ Favorites Delicious vegetarian tacos with barbecue spiced sweet potato and black beans . Ingredients for 4 servings 1 medium sweet potato ½ teaspoon garlic powder 1 teaspoon cayenne pepper 1 tablespoon barbecue spices 4 tablespoon olive oil 1 cup cooked black beans 1 cup fresh corn ½ cup chopped red onions 1 tomato chopped into cubes 1 clove of garlic ½ teaspoon cumin powder 2 avocado 2 lime ¼ cup sour cream 2 tablespoon fresh cilantro Read the Instructions here  

Mediterranean Panini

Add to ❤ Favorites Easily make this Mediterranean Panini with the flavors of sun-dried tomatoes, artichokes, pesto, and more! No panini press needed! Ingredients for 2 servings 4 slices French or sourdough bread 4 thick slices of chicken breast or chicken lunch meat ¼ cup fresh spinach, chopped ½ artichoke heart. chopped 2-3 sun-dried tomatoes 2 Tbsp. pesto 2 tsp. olive oil ¼ cup shredded mozzarella cheese, or 2-4 slices provolone cheese Read the Instructions here  

Crock Pot Chicken Gnocchi Soup

Add to ❤ Favorites This Crock Pot Chicken Gnocchi Soup is creamy and loaded with flavor from roasted red peppers, garlic, and onions. Ingredients for 4 servings 3 carrots, peeled and chopped 2 celery stalks, chopped 1 medium onion, chopped 1 teaspoon minced garlic 1¼ pounds chicken breast 4 cups chicken broth 1 jar roasted red peppers, drained 2 Tablespoons cornstarch dissolved in 2 tablespoons water 1 can evaporated milk 1 lb. gnocchi 2 stalks Swiss chard, stems removed and leaves torn Read the Instructions here  

Piccalilli Recipe

Add to ❤ Favorites Piccalilli is traced back to the 18th Century and was originally called Indian pickle, which would indicate its origin. I would imagine since it is a low cost, easy food to make and lasts for months, was the reason it was so popular and has remained so to this day. Ingredients 8 ounces Cauliflower, Chopped into small pieces 6 ounces Shallot, Sliced into small pieces 6 ounces Cucumber, Chopped into small pieces 6 ounces Carrot, Chopped into small pieces 3 ounces Green Beans, Chopped into small pieces 1 1/2 tablespoons Salt 5 cups Apple Cider Vinegar 2/3 cup Sugar 2 teaspoons Ground Turmeric 1 1/2 tablespoons Mustard Powder 1 1/2 tablespoons Ground Ginger 1/8 teaspoon Grated Nutmeg 1/2 cup All-Purpose Flour Read the Instructions here  

Chicken Corn Chowder

Add to ❤ Favorites This chicken corn chowder is full of chunks of tender chicken and potatoes, as well as diced red pepper.  The creamy soup base is rich and flavorful thanks to the addition of diced salt pork, both kernel and creamed corn, plus other seasonings. Ingredients for 8-10 servings 3 cups all-purpose potatoes, diced into ½ inch pieces 5 oz slab salt pork, finely diced 4 tablespoons butter ¼ cup diced celery 1 cup chopped onions ½ cup diced red pepper ¼ cup flour 1 quart very flavorful chicken stock 1 cup whole milk 1 cup heavy cream One 14 ¾ oz can creamed corn Two 14 ¾ oz cans kernel corn drained 1 tablespoon Worcestershire sauce ½ teaspoon dry thyme ¼ teaspoon freshly ground nutmeg Pinch of cayenne pepper 2 cups cooked chicken, cut into bite sized chunks Salt and pepper to taste 1 pound bacon cooked to crisp and chopped for garnish (optional) Read the Instructions here  

Homemade Creamy Mushroom Soup

Add to ❤ Favorites Ingredients for 8 servings 4 large cloves garlic – finely chopped 1 large shallot (or 2 small) – finely chopped 2 8oz packages of button mushrooms – washed and stems taken off 1 8oz package of cremini mushrooms – washed and stems taken off 1 tbs truffle oil 1 thumb size bundle of fresh thyme 1 tsp salt 1 tsp pepper 1 ½ cups chicken broth 1 ½ cups heavy cream 1 ½ tsp lemon juice Truffle oil and croutons for garnish   Read the Instructions here  

Coconut Basil Chicken Curry

Add to ❤ Favorites Ingredients for 4 servings 1 kilo chicken thighs 2 teaspoons turmeric powder 2 teaspoons garlic powder 2 teaspoons cumin powder 1 teaspoon cinnamon 2 teaspoons salt juice of 1 lime 1 tablespoon rice bran oil 1 large onion, diced 3 cloves garlic, minced 3 cm piece of ginger, minced 1 tablespoon rice bran oil 1 tablespoon butter 2 teaspoons store-bought curry paste 2 cans of coconut cream 1 cup chicken stock 2 medium carrots, sliced 1 bunch basil, chopped 100g baby spinach   Read the Instructions here  

Lohikeitto – Finnish Fish Soup

Add to ❤ Favorites A creamy Salmon and Potato Soup or Creamy Ukha Soup. Real Fish Broth made with fish heads. Lohikeitto – Finnish Fish Soup (Финская уха) Ingredients for 4 servings 1 large Salmon frame (bones), including head and tail, or several Salmon heads 1 onion, peeled and cut in half 1 teaspoon whole peppercorns 10 cups water 3 medium potatoes, peeled and cubed 3 carrots, 1 for stock, 2 for soup 3 bay leaves 1 leek, sliced thinly (white part only) 1 tablespoon butter 500g boneless Salmon filets 1 cup of whipping cream bunch of dill chopped green onion as garnish (optional) salt and pepper to taste Read the Instructions here  

Whole Wheat Couscous and Chickpea Tabbouleh

Add to ❤ Favorites Ingredients for 8 servings 1 cup uncooked whole wheat pearl couscous 2 15-ounce cans chickpeas, drained and rinsed 2 small English cucumbers, seeded and chopped 1 pint grape tomatoes, halved 2 green onions, sliced 1 garlic clove, minced 1/2 cup chopped fresh parsley 1/2 cup chopped fresh basil (or mint) Zest and juice of 1 large lemon 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Read the Instructions here  

Vegetable Enchilada Casserole

Add to ❤ Favorites This vegetable enchilada casserole has a creamy, cheesy vegetable filling and, instead of messy rolled tortillas stuffed with filling, everything is stacked together in a baking dish. Easier to make and serve it’s everything you love about enchiladas without all the hassle. Ingredients for 6 servings 3 tablespoons olive oil 8 ounces sliced mushrooms ½ yellow onion, diced 3 cloves garlic, minced 2 bell peppers (I used red and yellow), diced 1 poblano peppers, diced 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon kosher salt 1/2 tablespoon chopped cilantro 2 tablespoons all-purpose flour 1/3 cup 2% milk 10 ounces cheddar cheese, shredded 1 (14-ounce) can black beans 1 cup frozen corn 8 ounces jarred enchilada sauce 10-12 small flour tortillas, all except for two torn in half For Garnish 4 green onions, sliced 1 tablespoon chopped cilantro 1/4 cup sour cream 10-12 grape tomatoes, sliced in half Read the Instructions here