A Gathering of Veggie Deliciousness!
Curried Quinoa Salad with Apples Serves: 4 Packed with fall flavor, this curried quinoa salad with apples is a tasty vegetarian lunch! You’ll love the curried yogurt dressing paired with crunchy sweet apples! Ingredients Dressing: 1 cup plain, full fat yogurt 2 tablespoons orange juice 2 teaspoons curry powder 1 small minced garlic clove Salad:…
Creamy Macaroni and Cheese with Spinach Total time: 30 minutes Serves: 4 A creamy stove top mac n cheese that’s packed with spinach – a delicious dinner for the whole family, plus it makes great leftovers. Ingredients 8 oz Cavatappi pasta or elbow macaroni 3 TBSP unsalted butter 3 TBSP all purpose flour 2 1/2…
Pizza Bianca with Rosemary and Parmesan Total time: 4 hours Serves: 3 to 4 servings A crunchy exterior, chewy interior and a little coarse salt make this Roman pizza a real delight. Ingredients 3 cups all-purpose flour 2 cups warm water 1 packet active dry yeast (2 1/4 tsp or 1/4 oz) 1 tsp table…
Macaroni and Cheese with Butternut Squash Prep time: 45 minutes Total time: 1 hour Serves: 6 This macaroni and cheese with butternut squash is a make over of the classic recipe filled with whole grain pasta and healthy winter squash! It’s the perfect winter comfort food casserole. Ingredients 4 cups cubed butternut squash, about 1…
Vegan duck pancakes Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes Serves: 4 Vegan duck pancakes are a meatless alternative to this Chinese restaurant classic. Baked jackfruit makes a great, low-fat duck substitute. Ingredients JACKFRUIT ‘DUCK’ 2 tins of young (green) jackfruit in water 2 tbsp oil (I used peanut oil)…
BAKED FALAFEL Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes Serves: 15 Oven baked falafel. In this way of cooking these yummy balls from chickpeas are healthier than the regular which are fried. And in most cases deep fried. Ingredients 1 can chickpeas (about 250-300 grams) (or raw chickpeas) Himalayan,table or…
Chili-Stuffed Portobellos Serves: 5-6 These chili-stuffed portobellos are a quick and easy appetizer or light meal– and perfect for game days! Ingredients 5-6 large portobello mushrooms, gills and stems removed 1 (15 oz.) can chili beans 1 green pepper, diced 1 onion, diced 1 (6 oz.) can tomato paste ½ teaspoon garlic powder ½ teaspoon…
Vegan Tacos with Cornmeal-Fried Portobello Mushrooms These tacos feel decadent because the mushrooms are fried, but they’re fully plant-based and free from regret. Ingredients 1/2 cup cornmeal 1/4 cup brown rice or spelt flour 1/2 Tbsp Old Bay seasoning Pinch of salt 1 cup almond milk 3 portobello mushrooms, sliced, with gills removed Oil for…
Vegan Lasagna with Cauliflower Béchamel Prep time: 10 minutes Cook time: 1 hour 10 minutes Total time: 1 hour 20 minutes Serves: 4-6 This lasagna is so delicious I can’t believe it’s vegan and gluten-free! It’s our family’s “go to” for weeknight dinners! Ingredients 3 x capsicum, seeded and roughly sliced. 2 x aubergine, thinly…
Eggplant Caponata Picnic Jars Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Serves: 4 An easy recipe, this eggplant caponata packs perfectly in picnic jars with a simple quinoa or grain. Great for lunch, dinner, and meals on the go. Ingredients 5 tablespoons olive oil, divided 1 onion, diced 4 cloves…
Vegetarian Tacos with Beans and Squash Prep time: 15 min Cook time: 10 min Total time: 25 min Serves: 8 These Vegetarian Tacos with Black Beans are loaded with vegetables, topped with apples and finished with a smoky maple dressing for a seasonal twist. #TacoTuesday should always be this healthy and delicious! Ingredients 2 cups…
Sweet Potato and Black Bean Chili Tortilla Bowls Prep time: 25 minutes Total time: 45 minutes Serves: 6 These Sweet Potato and Black Bean Chili Burrito Bowls give you all the nutrition and yumminess from the veggie packed high fiber filling without needing a huge tortilla to wrap it all up. It is vegetarian fall…