Vegetarian
Cucumber Soup 4 lbs seedless cucumbers dash or two of dried red pepper flakes dash sea salt to taste 3 limes (juiced) 1 Tbsp chopped fresh mint leaves Peel and Puree the cucumbers. Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of … Read more
Tangy Heirloom Tomato Soup 1 1/2 lbs ripe heirloom tomatoes (cored and diced – do not remove skins) 1/2 cup good tomato paste 1/4 cup chopped celery leaves dash chili powder 2 Tbsp white wine vinegar 3 Tbsp good olive oil 6 to 10 fresh basil leaves – to your taste 1 1/2 cups to … Read more
Vegetable Stew 1 sweet potato 1 white potato 1 small rutabaga 2 onions 3 parsnips 4 regular carrots 6 cups vegetable broth kosher salt and black pepper to taste Peel and dice all the vegetables. Place all vegetables in stock pot. Bring to boil and then reduce heat to low and simmer until vegetables are … Read more
Vegetable Fried Rice 1 tablespoon butter 1/4 cup chopped carrot 1 green onion (chopped) 1/4 cup frozen peas 1 cup cold cooked rice 4 1/2 teaspoons soy sauce 1/8 teaspoon garlic powder 1/8 teaspoon ground ginger Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, and green onion in … Read more
Grilled Vegetables 1 Zucchini Squash 1 Yellow Squash 1 Sweet Bell Pepper 10 Small Tomatoes Salt to taste. Cut all in to pieces about 2′ pieces. Put on skewers. Lightly Salt to taste. BBQ on grill over medium heat for about 15 to 20 minutes until vegetables are tender. Vegetarian American
Brown Rice Spanish Skillet 1 Tbsp cooking oil 2 cups uncooked brown rice 1 large sweet onion (diced fine) 1 medium green bell pepper (diced fine) 4 cups vegetable broth or chicken broth 1 – 15 oz can diced tomatoes-green chili blend 1/2 tsp kosher salt 3 Tbsp chipotle pepper Add oil in large skillet … Read more
Black Bean And Corn Quinoa Toss 2 -15 oz cans black beans (rinsed and drained well) 4 cups fresh or frozen corn kernels 1 pint grape or cherry tomatoes (quartered) 2 cups cooked quinoa 1 small red onion (finely diced) 1/2 cup chopped fresh cilantro 1 ripe avocado (pitted, peeled, and diced) 1 Tbsp olive … Read more
Make Mine Real Maple Mixed Salad 1 Tbsp real maple syrup 2 Tbsp white wine vinegar 1 Tbsp olive oil 1/4 tsp kosher salt 6 cups mixed salad greens (baby spinach, etc.) 1 cup fresh strawberries 1 cup fresh blueberries 1 cup fresh raspberries 1/2 cup chopped pecans (toasted) 1/4 cup crumbled goat cheese In … Read more
Black Eyed Pea And Corn Salad 2 – 15 oz cans black eyed peas 1 – 15 oz corn 1 Tbsp olive oil 2 Tbsp lemon juice 1/4 cup chopped fresh parsley salt and pepper to taste 8 oz cooked brown rice (chilled) 2 stalks celery (diced fine) 2 green onions (diced fine) 1 small … Read more
Veggie Patties 1 large egg 1/4 cup whole wheat flour 1 green onion (chopped) 1 Tbsp horseradish 1/4 tsp kosher salt 1/4 tsp black pepper 1 cup grated carrots 1 cup grated parsnips 1 cup grated potatoes 1 cup grated sweet potatoes oil for cooking Preheat oven to 375°F. Grease 13×9 baking pan. Whisk … Read more
Broiled Black Bean Cheese Burgers 1 – 15.5 oz can black beans (drained) 1 large egg (whisked) 1/2 cup whole wheat bread crumbs 1/4 cup finely chopped green onion 1/4 cup shredded cheese 1/2 tsp cumin 1/4 tsp salt favorite burger toppings and buns In bowl mash black beans. All all remaining ingredients and … Read more
Vegetable Cutlets 2 medium potatoes 2 carrots 1/4 pound beans 1 cup peas 3 Tablespoons flour 1 cup bread crumbs 1 teaspoon red chile powder salt — to taste 1/2 teaspoon garam masala Cut and cook all vegetables. Cool vegetables. Peel potatoes. Mash vegetables and potatoes together. Add salt, red chile powder, besan and garam … Read more