Tag: vegetarian

Simple Bean Salad

healthy , vegetarian , salad , vegan , beans , cooking , sidedish

Lindsay's Cooking Adventures's avatarLindsay's Cooking Adventures

It is a new week and a new month! Welcome to July! This week I’m using black beans. I used canned in all my recipes, but you can always use an equal amount of cooked dry beans. For the first recipe of the week, I made a black bean salad. It is similar to the one from yum and yummer (link here), but simpler. I made up this recipe and you can find all the details below.

This is a delicious bean salad for lunch or dinner. It takes about 15 minutes to prepare which is great for a busy weeknight too. It’s so easy to have a side dish that is full of colour, flavour and texture.

Ingredients:

  • 1 19oz can black beans, drained & rinsed
  • 3/4 cup corn (canned or fresh)
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped parsley
  • 2 tbsp olive oil
  • 1…

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Veggie Tortilla Wrap

cooking , food , recipe , vegan , vegetarian

Roguish Recipe Kitchen's avatarRoguish Recipe Kitchen

Veggie Tortilla Wraps are a great way to satisfy your junk food cravings with a delicious and healthier alternative that is lower in calories, fat and sodium. Being jam-packed with vegetables does not mean that they are boring by any means, you can dress them up with lettuce, coleslaw and a homemade Greek yogurt dressing or yogurt avocado dip.

New year, new me. There will be no more junk food. Don’t we all sat that at some point? We all want to be healthier but such restrictions never seem to be a good idea as it is the best way to failure. It’s like being left alone in a room with a huge button you must not press. You know you want to press that button. I think the better solution is to find a delicious yet healthier alternative you can have instead of going to a fast food restaurant…

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Spinach and Ricotta Cannelloni

brie , cheese , classic , comfort-food , delicious , featured , italian , pasta-bake , ricotta , veggie , yummy

Sophie's avatarCook Create Cultivate

Mmm mm mm – spinach and ricotta is a classic combo which makes my mouth water every time 😋 And I finally found cannelloni tubes in our local supermarket so I’ve been desperate to make this!

I took inspiration from a several different online recipes so this one is a bit of a mish-mash, but truly yum!

Have a go and let me know what you think! The recipe below serves two people and takes just under an hour from start to finish.

Ingredients

Cannelloni filling:

  • 250g ricotta
  • 120g spinach, wilted and water squeezed out, chopped
  • 1 egg
  • 1/6 cup parmesan
  • 1/2 cup of grated cheddar (or any other cheese you like!)
  • 1 garlic clove finely chopped
  • Salt and pepper
  • Freshly grated nutmeg, just a sprinkle

Tomato sauce:

  • 1 can chopped tomatoes
  • Handful of basil, chopped
  • 1 red onion
  • 2 cloves garlic
  • 1/2 tbsp red wine vinegar
  • 2 tsp…

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Creamy Spinach Enchiladas

cheese, cheesy, delicious, enchiladas, food, recipe, vegetarian enchiladas

Lisa Lollar's avatarSweet 'n Savory Therapy

Ingredients

  • 1 tablespoon margarine or butter (we used butter)
  • ½ cup sliced green onions
  • 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
  • 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
  • ½ cup sour cream
  • 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
  • 12 (6-inch) corn tortillas, heated
  • 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
  • Additional sliced green onions, if desired (we used them)

Directions

  1. Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet…

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Cornmeal Waffles

breakfast, cornmeal, cornmeal waffles, food, vegan, vegan waffles, waffles

Penny Nichols's avatarA Dork With a Fork

Adapted from Thug Kitchen

  • 2 cups non-dairy milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons coconut oil
  • Avocado cooking spray

Heat up waffle iron.

Mix together milk and vinegar/lemon juice in a small glass and set aside. In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt and cinnamon until they are all combined. Make a crater in the center and add the milk mixture and melted coconut oil. Whisk everything together until there are no more dry spots and only a few lumps.

Coat the plates of the preheated waffle iron with avocado cooking spray. Pour in batter and cook until golden.

Cool and store in freezer. Toast to re-heat and enjoy again.

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VEGAN GUMBO

olive oil, flour, onion, green pepper, celery stalk, garlic, okra, crushed tomatoes, vegetable stock, mushrooms, thyme, cayenne pepper, bay leaves, chickpeas, kidney beans, white beans, brown lentils, dark miso paste, salt, ground pepper, Brown rice, fresh parsley,

Vegan Overload's avatarVegan Overload

5 min Prep Time

55 min Cook Time

1 hr Total Time

Servings 4

Ingredients

¼ cup olive oil

¼ cup flour

1 medium onion, diced

1 small green pepper, diced

1 celery stalk, diced

3 cloves of garlic, minced

2 cups (200 grams) okra, sliced

1 can (400 grams / 14 oz) crushed tomatoes

2 ½ – 3 ½ cups vegetable stock

10 button mushrooms, quartered

½ teaspoon thyme

½ teaspoon cayenne pepper (or more to taste)

2 bay leaves

2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)

1 tablespoon dark miso paste

½ teaspoon salt (or to taste)

Freshly ground pepper

Brown rice, to serve

A small handful of fresh parsley, for garnish (optional)

Instructions

Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches…

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Schezwan Fried Rice

Ingredients: 2 cups 3/4 th Cooked Long Grain Rice 1/4 cup french Beans Chopped 1/4 cup Carrot, Chopped 1/4 cup Cabbage, Chopped 1 tbsp Chopped Celery (Optional) 1/4 Chopped Spring Greens 1 tsp Soy Sauce 2 tbsp Oil salt to Taste 2 tbsp Schezwan Sauce

Method: – Cook the rice till they are 3/4th done and allow it to cool completely. – Once the vegetables are cut, heat oil in a wok on a high flame. – Once the oil is hot, add chopped celery along with other chopped vegetables. – Add salt to taste and give it a toss on high flame. – Allow it to cook for a minute. – Add rice along with soy sauce and schezwan sauce. Give it a toss. – Top it with chopped spring greens. – Simple, easy and delicious Schezwan Fried Rice is ready to be served!