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vegetables

Recipes with Vegetables

Garlic-Rosemary Cauliflower Potato Soup

Add to ❤ Favorites This super flavorful and simple soup contains potato, cauliflower, garlic and plenty of smoky-sweet skillet chickpeas on top. Accents of rosemary and pepper. Ingredients for 4 servings Soup: 1 head of cauliflower, organic (medium sized) 1 medium Russet potato, diced (skin on) 3-5 cloves garlic 1 1/2 Tbsp vegan butter (Earth Balance or similar) 4 cups vegetable broth 2-3 Tbsp nutritional yeast 1 bay leaf fresh rosemary salt and black pepper to taste Chickpeas: 1 1/2 cups chickpeas, drained/rinsed 1 Tbsp extra virgin olive oil 2 tsp maple syrup smoked paprika to taste salt and pepper to taste 1-3 tsp nutritional yeast Read the Instructions here  

Mini Vegetable & Ham Quiche Bites

Add to ❤ Favorites Ingredients for 50 mini muffins 2 eggs ⅓ cup (75g) vegetable oil ½ cup (125g) milk 1 large carrot, grated (or 2 medium carrots) 1 medium zucchini, grated 150g cheddar cheese, grated 100g shaved ham, finely chopped 150g corn kernels 1½ cups (190g) plain flour 3 tsp baking powder 250g punnet cherry tomatoes, halved Read the Instructions here  

One Pan Roasted Fish and Vegetables

Add to ❤ Favorites This delightful dish is brimming with the flavours of summer, celebrating the colours of the seasons bounty with gorgeous capsicums of red and yellow, gleeful green zucchinis, and deeply dark eggplants, which provide complimentary flavours and all boast the different micronutrients that natures rainbow provides. Ingredients for 4 servings 4 x 120 g (41/4 oz) thick white fish fillets (such as barramundi or cod) juice of 1 lemon Celtic sea salt and freshly ground black pepper, to taste a few rosemary sprigs a few thyme sprigs 2 brown onions, cut into wedges (optional) 4 garlic cloves 2 zucchini (courgettes), thickly sliced lengthways 1 small eggplant (aubergine), cut into large dice 2 red capsicums (peppers), cut into wedges 2 large orange or yellow capsicums (peppers), cut into large wedges 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon ground cumin 1/2 teaspoon chilli flakes thin lemon wedges, to serve (optional) Read the Instructions here  

Chinese Braised Beef Shank

Add to ❤ Favorites A very popular cold appetizer in China, Chinese braised beef shank with spices. Ingredients for 4-5 servings 1 beef shank (around 1500g, bone removed) 2L beef stock 20ml (4 tbsp.)dark soy sauce 20ml (4 tbsp.) light soy sauce 2 leek onions 2 green onions 1 thumb ginger 2 shallots 1/3 cup shaoxing wine 20g rock sugar Spices (around 30g in totally, wrapped in a spice bag) 4 star anises 2 small piece of Chinese cinnamon 4-6 bay leaves 1/2 teaspoon Sichuan peppercorn 4 cloves 1/2 teaspoon whole cumin seeds 1/2 teaspoon fennel seeds 1 cardamom 3 Amomum Cardamomum pods 1 Amomum tsaoko 2-3 dried chili peppers (optional) Read the Instructions here  

Feta and Strawberry Tabouleh

Add to ❤ Favorites Feta and strawberry tabouleh is a great twist on a Middle Eastern favorite. Florida strawberries brighten the salad, adding color and a welcome sweetness. Ingredients for 8-10 servings For the dressing: ½ medium purple onion, sliced very thinly (about 2½ oz or 70g) 2 tablespoons or 30ml fresh lime or lemon juice ¼ teaspoon sea salt Black pepper – few good grinds from your pepper mill ¼ cup or 60ml extra virgin olive oil For the salad: 1 cup or 210g bulgur wheat (3¼ cups or 613g when soaked and drained) 1 bunch green onions, just the green part, chopped (about 11/4 oz or 35g) 1 very large bunch (about 5⅓ oz or 150g) cilantro 8 oz or 227g yellow cherry tomatoes, halved 14 oz or 400g strawberries, hulled and quartered 7 oz or 200g feta, crumbled (I prefer the sheep’s milk type.) Read the Instructions here  

Chicken and Wild Rice Soup

Add to ❤ Favorites A comforting chicken and wild rice soup full of herbs and veggies. Ingredients for 4-6 servings 4 tablespoons olive oil, divided 1 cup sliced celery 1 cup sliced carrots 1 cup chopped onion 2 cloves garlic, minced ½ cup white wine ½ teaspoon kosher salt, plus more to taste if needed ¼ teaspoon freshly ground black pepper ½ teaspoon dried thyme 2 bay leaves 4 cups chicken broth,divided ¼ cup flour (I use Wondra as it’s less likely to form lumps) 8 ounces wild rice, cooked in broth or salted water according to package instructions 2-3 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken) 1 cup half and half, warmed in the microwave. Read the Instructions here  

Kale and Bacon Risotto

Add to ❤ Favorites Ingredients for 8 servings 3 slices bacon, chopped 1 small onion, small dice 1 teaspoon fine sea salt 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes 1 bag (10 ounce) Tuscan Kale 2 cups arborio rice 4 cups hot chicken or vegetable stock 3-4 tablespoons cold butter, cut into pieces Read the Instructions here  

Loaded Black Bean Burgers

Add to ❤ Favorites These loaded black bean burgers deliver on that big flavor promise with garlic, spices like chili and cumin, a kick of heat from cayenne, and the fresh, bright flavor of cilantro. Ingredients for 4 servings 2 scallions, white and light-green parts, cut in half 2 large carrots, cut into a few pieces ½ medium red bell pepper, seeded, ribs removed, and cut into a few pieces ¼ cup (packed) fresh cilantro 1 15-ounce can black beans, rinsed and drained ½ cup quick-cooking oats ½ teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder Pinch of cayenne pepper ½ teaspoon salt 1 tablespoon ketchup 1 large egg 3 teaspoons extra-virgin olive oil 4 whole-wheat hamburger buns, split 4 leaves of romaine lettuce 1 Roma tomato, sliced 1 small red onion, thinly sliced Read the Instructions here  

Braised Daikon with Salted Pork and Glass Noodles

Add to ❤ Favorites The beauty of Chinese salted pork is that it’s really a flavor agent like soy sauce or white pepper. It adds tons of complexity and umami deliciousness to dishes, so I do hope this post gives you some inspiration and the freedom to improvise with your salted pork! Ingredients for 4 servings 3 tablespoons oil 3 cloves garlic 3 scallions, the white and green parts separated 5 ounces salted pork belly, sliced 1½ pounds daikon radish, cut into small pieces 3½ cups chicken stock 2 small bundles of mung bean glass noodles (approximately 75 grams) ½ teaspoon sesame oil ¼ teaspoon white pepper Salt, to taste Read the Instructions here  

Greek Lemon Orzo Salad

Add to ❤ Favorites A fabulous side, great for taking to gatherings, and substantial enough to have as a meal, this Lemon Orzo Salad tastes like a Greek Salad with a bright zesty lemon dressing! As vegetable sizes can differ, adjust the quantities to your taste. Ingredients for 6 servings 1 cup / 200g risoni / orzo pasta 350g / 12 oz cherry tomatoes, halved (or 2 large tomatoes) 2 Lebanese / Persian cucumbers, diced 150g / 5 oz firm feta, cut into ½cm/ ½” cubes ¼ – ½ red onion, cut into wedges and sliced thinly 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips (Note 1) 150g/5oz whole black olives, seed in (adjust qty to taste) 1½ teaspoons dried oregano Dressing 2 tsp lemon zest 3 tbsp lemon juice 5 tbsp olive oil 1 tsp Dijon mustard (or other mild mustard) 1 garlic clove, minced 1 tsp sugar ½ tsp salt Black pepper Read the Instructions here  

Homemade Creamy Chicken Noodle Soup

Add to ❤ Favorites This chunky soup is totally hearty and chock-full of chicken, vegetables, and thick egg noodles. So good for the soul to help you feel all warm inside! We like creamy soups just as much as broth-y soups, and this soup can be prepared with or without milk, whichever you prefer . . . both have tremendous flavor! Ingredients for 4 servings 1 gallon homemade chicken broth (see note below) 4 cups of cooked chicken, diced or shredded 3 cups fresh mushrooms, chopped into ½” pieces, do not mince ½ stick of butter 2 cups of sliced carrots 2 cups of sliced celery, included leaves 1 cup of Italian parsley, minced 2 cups of frozen green peas ½ to 1 bag of thick egg noodles (I use Reeme’s brand) 4 cups whole milk (more if you like your soup less thick) ½ cup flour ½ tsp. sage 1 tsp. thyme ½ tsp. pepper 2 Tbsp. chicken bouillion (I use Better Than Bouillion brand) Read the Instructions here  

Kale Quinoa salad

Add to ❤ Favorites Kale and Quinoa salad with an easy vinaigrette. It’s a healthy and delicious salad packed with good-for-you ingredients. Ingredients for 4 servings 3 cups packed kale, washed and dried and cut into small bite-sizes pieces 2 cups cooked quinoa 1/2 cup diced persian cucumbers 1/2 cup diced cherry or grape tomatoes VINAIGRETTE 1/2 cup extra virgin olive oil 3 tbsp white wine vinegar 1 tbsp apple cider vinegar 2-3 tbsp honey 2-3 tbsp lemon juice Read the Instructions here