#MeatlessMonday - Spinach Calzones #vegetarian

Hello readers! The past few months I've been working super-hard but done little writing. Such is life, gotta pay the bills. 😜 In retrospect, I wasted valuable time and energy trying to make something work out. Have you ever felt like that? If so, I'm sending you a hug. Anyway, it's time to move onward & upward from a very frustrating and negative space and "cleanse" myself with some writing. 

I'm going to start the week by sharing one of my favorite "go to's" when I'm feeling pressed for time but still want something satisfying for dinner. If you want to make your own pizza dough and sauce, go for it!

Spinach Calzone

1/2 ball of pre-made pizza dough 

Pizza sauce (jarred)

1 cup fresh spinach, chopped

1/2 cup ricotta

1/2 cup shredded cheddar & mozzarella cheese

1/4 cup chopped sun-dried tomatoes

1/4 cup chopped mushrooms

1/8 cup sliced olives

Garlic pepper 

On a surface coated with olive oil, roll out pizza dough to about 1/4 inch thick.

Mix together chopped spinach, sun-dried tomatoes, ricotta, mushrooms, olives, and cheeses. 

Spread pizza sauce evenly over dough. Spread spinach mixture evenly on half of the pizza. Fold dough over the mixture and pinch edges to seal. (It will look "stuffed" but the spinach will cook down.) 

Brush with olive oil and sprinkle with garlic pepper. Cut three 1/2 inch slashes on top to vent. 

Place calzone on an oiled baking sheet or pizza slab and bake at 450-degrees for 15 minutes or until the top is browned. Remove and let sit for 5 minutes before slicing. 

Enjoy!

#MeatlessMonday - Butternut Squash with Mushroom Gravy #vegetarian

Butternut Squash with Mushroom Gravy

Ingredients 

1 large butternut squash, about 3 lb.
4 tablespoons of clarified butter
6 garlic cloves, minced
1 cup coconut milk

16 oz. mushrooms, sliced
2 tablespoons of nutritional yeast
½ tablespoon of fresh rosemary, finely chopped
1 tablespoon flour
salt and pepper to taste

Instructions

Halve an unpeeled butternut squash, remove seeds and place both halves face down on a cookie sheet sprayed with cooking oil. Roast in a 450-degree oven until soft, about 35-40 minutes.

In a large skillet on medium high heat add 2 tablespoons of the clarified butter and minced garlic. Sauté the garlic until lightly browned. Add the sliced mushrooms and sauté for about 5-6 minutes until they are soft and begin releasing their juices. Add the rosemary and nutritional yeast. Stir in ¾ cup of the coconut milk. Reduce the heat to low and continue to cook for another 2-3 minutes. Remove about 3 tablespoons of broth and whisk in the one tablespoon of flour. Whisk mixture back into gravy. Season with salt and pepper. Simmer until thickened.




Once the squash is cooked, carefully remove the skin. In a bowl, mash squash with 2 tablespoons of clarified butter and leftover 1/4 cup of coconut milk. Salt and pepper to taste.

Serve the mashed squash with mushroom gravy on top.

#MeatlessMonday - Tofu Burritos #vegetarian #vegan

Here’s a recipe you can start several days ahead of time and pop in the oven when you’re ready. This recipe can be vegan, just omit the sour cream and use vegan cheese for topping. Easy-peasy. Enjoy!

Tofu Burritos

Photo courtesy of Zlatko Unger via Flickr

Ingredients

1 package of extra-firm tofu

Marinade:

¼ c. soy sauce

¼ c. apple cider vinegar

2T. brown sugar

4 tsp. sesame oil

½ tsp. ginger

½ tsp. cayenne

½ tsp garlic

½ tsp. cardamom

½ tsp. coriander

½ tsp. cumin

Mix ingredients together to make the marinade. Drain and rinse tofu. Cut into 1-inch cubes. Marinate tofu for 2-3 days.

When ready to bake, pour off marinade. Lay tofu on an aluminium foil-lined baking sheet.

Bake at 375F for 30 minutes or so, turning with a spatula a couple of times.

Wrap tofu in warmed tortillas with rice for a complete protein. Add tomatoes, fresh spinach, and top with avocado, grated cheese and sour cream.

#MeatlessMonday - Tomato and Brown Rice Soup #vegan #vegetarian

This is a very easy recipe to make and it's vegan. Enjoy!

Photo courtesy of FOX via Pexels

Tomato and Brown Rice Soup

Ingredients:


1-1/2 tablespoons olive oil
1 cup chopped leeks
1 red bell pepper, diced
1/4 cup chopped carrots
3 cloves garlic, minced

4 cups vegetable stock
1 - 16-ounce can diced tomatoes

6 ounces fresh spinach, chopped
1/4 cup chopped parsley

1 cup brown rice, cooked
Salt and pepper to taste


Heat the olive oil in a soup pot. Add the leeks, red bell pepper, carrots and garlic. Sauté over medium heat until the leeks are translucent, about 5 minutes.

Add the vegetable stock, diced tomatoes, spinach and parsley. Cover and simmer for 20 minutes. Blend in food processor.

Cook the brown rice according to directions. Add rice to soup.

Season with salt and pepper. Heat and serve. Voila! Dinner is served!

#MeatlessMonday - #Vegetarian Cauliflower-Cheese Soup

I'm all about spending less time in the kitchen, so here's a recipe you can set up in the crockpot and off you go. You can substitute chicken stock (if you wish), low-fat milk, or different vegetables for a change in flavor. Experiment and enjoy!

Vegetarian Cauliflower-Cheese Soup

Photo courtesy of Lower Columbia Collage via Flickr

1 chopped onion
1 head cauliflower, chopped
1 cup chopped carrots
1 cup chopped fresh spinach
4 cups vegetable stock
1/4 cup fresh chopped parsley.

Add everything into a crock pot (or soup pot) and cook until veggies are soft.

Add:

2 cups light cream or milk
1 cup grated cheddar cheese.

Blend until smooth.
Add some salt/pepper.
Serve!

#MeatlessMonday - Pumpkin & Green Chili Pepper Soup #vegetarian #crockpot

Our local grocery store has exploded in pumpkin-spice. Pumpkin-spice cookies, cupcakes, coffees, and chocolates. I even saw pumpkin-spice kale chips. *sigh*  I like my veggies as much as any vegetarian, but just...no.

This pumpkin-spice blend is a bit different, not sweet but the spicy warm flavors of cumin and chili. It's super-easy and takes a few minutes to set up in the crockpot. Perfect for a busy day.  Enjoy!

Pumpkin-Green Chili Pepper Soup

1 onion, diced
1T olive oil
4 ozs diced green chilies
1/4 cup chopped parsley
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 clove garlic, diced
1 tsp ground red pepper
1-15 oz. can pumpkin purée
2-1/2 cups vegetable broth

1/2 cup sour cream

Sauté onion in olive oil until translucent and transfer into crockpot. Add pumpkin purée, vegetable broth, green chilies, chopped parsley, cumin, chili powder, garlic, salt, and ground red pepper.
Cook in a crockpot on low/med for about an hour. Blend until smooth.
Stir in sour cream before serving.

#MeatlessMonday - Umeboshi Onigiri (Japanese rice balls with salt-pickled plums) #vegetarian #vegan

Umeboshi Onigiri

Yield: about 6 onigiri

I had these in Hawaii recently and fell in love with them. They are the ultimate grab and go food and super-easy to make. Umeboshi isn't for everyone, it has a strong salty-sour flavor (on the level of Sour Patch Kids) but if you like those flavor profiles, you'll be hooked! 

Read about umeboshi and its health benefits HERE.

Photo courtesy of alexxis vis Flickr

Ingredients:

2 cups sushi rice

2 tablespoons rice vinegar

1 tablespoon granulated sugar

1/2 teaspoon salt

Umeboshi paste (this ingredient is usually much cheaper if you purchase it at your local Asian grocery store)

12 strips of dried seaweed/nori (See picture) You can purchase nori specifically for onigiri or cut the sheets into small or large strips, according to taste.)

Directions:

1. Cook rinsed and drained rice in rice cooker according to instructions.

2. In a microwave-safe bowl, combine vinegar, sugar, and salt. Microwave for 20 to 30 seconds until sugar is dissolved.

3. Transfer warm rice to a glass dish and spread into a thin layer. Sprinkle with vinegar mixture and gently fold into the rice until evenly coated.

4. When the rice is cool enough to handle, form into a rice ball (about 1/3 cup of rice) or triangle around a small dab of umeboshi paste. (Have a bowl of water next to you to wet your hands. It will keep the rice from sticking!)

5. Wrap in nori and press lightly to adhere.

6. Serve immediately so seaweed remains crisp. Unwrapped onigiri can be stored in an airtight container in the refrigerator for up to 2 days. Wrap in seaweed just before serving.

Enjoy!

#MeatlessMonday - Hungarian Mushroom Soup #vegetarian

I love to cook with mushrooms. They’re versatile, add a heartiness to a dish, and they’re good for you—high in protein, low in fat, and filled with potassium. You can’t go wrong!

Here’s a vegetarian recipe sure to please your palate.

Photo courtesy of su-lin via Flickr

Hungarian Mushroom Soup

3 cups milk
2 onions, diced
1 tbsp. plus ¼ cup butter
1 tsp. salt
2 pounds mushrooms, cleaned and sliced
4½ tsp. dill
2 tbsp. paprika
2-3/4 cups vegetable stock
½ cup flour
1 tbsp. lemon juice
2T soy sauce
1½ cups sour cream

Warm milk in saucepan at low heat.

In soup pot, sauté onions in 1 tablespoon of butter. When they are translucent, add mushrooms, dill, paprika, lemon juice and 1 cup vegetable stock. Cover and simmer for 10 minutes.

In separate saucepan, melt remaining butter. Slowly whisk in flour, forming a roux. Add warm milk, whisking to eliminate lumps. Add this mixture to soup pot. Add remaining stock and simmer for 10 minutes.

Just before serving, whisk in soy sauce and sour cream.

Yield 10 cups

#MeatlessMonday - Granola Super Bars #vegetarian #vegan #recipe

These have a ton of ingredients but are super easy to make. The recipe is quite versatile; substitute nuts of choice, raisins instead of cranberries and add any extras. They're great for hiking, snacking or a healthy after-school treat. Enjoy!

Homemade Granola Super Bars


Ingredients:

4 cups whole oats
3/4 cup almonds, whole or sliced
3/4 cup cashews, chopped
1/2 cup pumpkin seeds
2/3 cup unsweetened shredded coconut
1 cup dried cranberries
1/3 cup sesame seeds
1/2 cup brown sugar
1/4 cup honey
1/3 cup brown rice syrup
1/2 cup coconut oil
1-1/2 tablespoons vanilla extract
1/2 teaspoon sea salt

Directions:

Pour 1-1/2 cups of the oats in a food processor. Pulse until finely ground.
Mix all oats, nuts, seeds, coconut, and dried fruit in a large bowl and set aside. 

Spray a 13x18 glass dish with cooking spray and set aside. 

Mix brown sugar, honey, brown rice syrup, and coconut oil in a sauce pot. Bring to a boil and remove from heat immediately. Stir in the vanilla and salt. 

Pour the syrup over the dry ingredients.
Mix well and transfer the mixture into the glass dish. Spread and press mixture until packed. 

Refrigerate for 2 hours and cut into squares. 

Wrap individual bars and store in the refrigerator. Keeps for up to 2 weeks.

#MeatlessMonday - Another Tofu Recipe...Run in Fear

Photo courtesy of Puno 3000 via Flickr

It's time to share one of those recipes. (cue in scary music) Mua-ha-ha! Tofu isn't scary, I promise. But it only works if you do something with it. Marinate it, spice it up, put it in something, but for goodness sake, don't just lay a white slab on your plate and call it a meal. That's just gross. Think of tofu like a sponge. And on that culinary note, here we go...

Because the weather is warming up, I decided to share a tofu burger recipe. I see you trying to sneak away! Come back, or I'll send my minions to fetch and make you eat tofu for eternity. It's just one recipe.  Enjoy!

Tofu Burgers

1 red onion, finely chopped
2 tsp olive oil
6-1/2 oz mushrooms, finely chopped
11 oz firm tofu
1/2 cup fresh spinach, chopped
1/4 cup sundried tomatoes
2-3 cloves of garlic
2 T basil
2 cups breadcrumbs
1 T tomato paste
2 T balsamic vinegar
2 T chili-garlic sauce
1 egg (to make recipe vegan, you can add 1/4 cup tomato sauce)

8 hamburger buns
*Cooking oil

1) In a pan, heat 2 tsp. of olive oil and add onions, mushrooms, and spinach. Cook until softened.

2) Blend the tofu, garlic, and basil in a food processor until smooth.

3) Transfer tofu mixture to a bowl and stir in onion mixture, breadcrumbs, tomato paste, vinegar, chili-garlic sauce, egg (or tomato sauce). Refrigerate 30 minutes.

4) Divide mixture into 8 patties and press together well.

5) Heat cooking oil in a pan and fry patties for 4-5 minutes on each side until they are golden. They will fall apart, so be careful! OR you can bake patties at 375F for 30 minutes. turning once

*Serve in wholegrain buns with avocado, cheese, sprouts or topping of choice.

#MeatlessMonday - Homemade Macaroni & Cheese with Cauliflower #vegetarian

Yet another recipe to hide incorporate vegetables into the diets of my teens. This one was well-received. You can't taste the cauliflower - if you're brave, add broccoli for color and a nutritional boost. You can even add Morningstar Farms recipe crumbles to make it a one-dish meal.

Enjoy!

Photo courtesy of Su-lin via Flickr

Homemade Macaroni and Cheese with Cauliflower

8 ounces uncooked elbow macaroni
2 cups chopped cauliflower, cooked
1/4 cup butter
2-1/2 tablespoons all-purpose flour
2 cups shredded sharp Cheddar cheese
3 cups milk
1/2 cup grated Parmesan cheese

Cook macaroni, drain and pour into baking dish.
Chop cauliflower (and broccoli, if you wish) into very small pieces. Parboil until tender. Drain and add to macaroni.

In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in milk until blended. Whisk in Cheddar cheese until smooth. Cook until mixture thickens. Pour over macaroni/vegetable mixture.

Top with Parmesan cheese.

Bake at 375F for about 30 minutes or until top is slightly browned and bubbly.

#MeatlessMonday - Potatoes au Gratin #recipe #vegetarian

I'm sharing a fall recipe today. If it's still hot where you live, maybe by making something fall'ish, we'll hasten it along!

This is a great comfort food to serve with a protein and vegetable of choice. If you want to sneak add some veggies like spinach or broccoli, I won't tell your kiddos. Enjoy!


Potatoes au Gratin

Photo courtesy of Peppergrasss via Flickr

Ingredients 

4 russet potatoes, sliced into 1/4 inch slices
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1-1/2 cups shredded Cheddar cheese
 
Directions

Preheat oven to 400F

Butter a 1 quart casserole dish.

Layer potatoes into bottom of the prepared casserole dish. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and whisk until smooth. Whisk in milk. Cook, stirring constantly, until mixture has thickened. Stir in cheese all at once, and continue stirring until melted.

Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1-1/2 hours in the preheated oven.

#MeatlessMonday - Blueberry & Bulgur Salad #recipe #vegetarian

Photo courtesy of Rachel via Flickr

We're having a very good blueberry season here in North Carolina. I have no problem eating them straight from the basket, but thought I'd look up some recipes using blueberries.  This one looked good, so I gave it a try. I altered the recipe to suit my tastes. If you don't like bulgur, quinoa would work too. Enjoy!

Ingredients

1 cup bulgur wheat
4 cups coarsely chopped spinach or kale
1/2 cup red wine vinegar
2 cups fresh blueberries
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation

Photo courtesy of Bitki Etkisi via Flickr

Bring 2 cups water to a boil in a saucepan. Add bulgur and let stand for 20 minutes. Drain off any excess water and cool.

Stir in chopped spinach or kale, red wine vinegar, blueberries, pecans and feta cheese.

#MeatlessMonday - Eggplant, Tomato & Smoked Mozzarella Tart #vegetarian #recipe

A summer tart which require some work, but it's worth it. If you don't want to mess with making your own tart crust, use prepared pie crust dough. Enjoy!

Eggplant, Tomato, and Smoked Mozzarella Tart

Photo courtesy of Annie via Flickr

Ingredients

Crust:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 tablespoon olive oil

Filling:

1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1/2 teaspoon salt
Olive oil for brushing eggplant 

4 garlic cloves, thinly sliced

1 tablespoon olive oil

1/4 teaspoon salt

1 tablespoon basil (fresh, if you can)
1 1/2 teaspoons oregano  (fresh, if you can)
16 cherry tomatoes, sliced in half
1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided
2 tablespoons grated fresh Parmesan cheese

Preparation


Preheat oven to 400°.

To prepare crust:

Combine flour, baking powder, pepper and salt in a large bowl. Make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough onto a lightly floured surface and knead lightly. Press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.

Roll dough into an 11-inch circle. Press lightly into a 10-inch round tart pan coated with cooking spray. Pierce bottom and sides of dough with a fork. Bake at 400° for 10 minutes. Cool completely on a wire rack.

To prepare filling: 

Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels. Brush eggplant with olive oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Set aside.

Heat a large skillet. Add garlic and olive oil. Cook 1 minute, stirring constantly. Remove from heat. Add 1/4 teaspoon salt, basil, oregano and tomatoes.

Layer smoked mozzarella, eggplant and tomato mixture in crust and top with Parmesan cheese. 

Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges.

#MeatlessMonday - Roasted Chickpeas with Sea Salt #recipe #vegetarian #vegan

I've recently become addicted to Biena Chickpeas Snacks-Sea Salt flavor.

Not to take away from how awesome they are (you should try them!) but at $3.99 a bag, I decided to see if I could make them myself.

Here's a recipe to try. Enjoy!

Photo courtesy of Akane86 via Flickr

Roasted Chickpeas with Sea Salt

Ingredients

Two 15-ounce cans chickpeas
2 tablespoons olive oil
2-4 teaspoons sea salt 

Instructions

Heat oven to 400°F: 

Drain and rinse chickpeas. 

Dry thoroughly, patting with paper towels.
Toss the chickpeas with olive oil and sea salt until evenly coated. Don't skimp on the oil (less olive oil means they won't be as crispy). 

Spread in an even layer on an oiled baking sheet.
Roast the chickpeas for 30 to 40 minutes until golden brown. Stir or shake the pan every 10 minutes. (A few chickpeas may pop)

Serve warm.

#MeatlessMonday - Fontina Polenta with Mushroom Sauté #vegetarian #recipe

Photo courtesy of  Jenni Cotting via Flickr

This simple dish served with a green salad makes for a wonderful spring meal. Feel free to substitute any kind of cheese or mushrooms in this dish. You may also add extra veggies (sliced carrots or chopped tomatoes) into the mushroom saute to give it extra flavor. Enjoy!

Fontina Polenta and Mushroom Sauté

Ingredients

2 tablespoons olive oil
2 (4-ounce) packages of portabella mushrooms, chopped
1 (8-ounce) package cremini mushrooms, chopped

1 cup fresh spinach, loosely chopped
1 teaspoon thyme
1/2 teaspoon oregano
3 garlic cloves, chopped
1/3 cup vegetable broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1-1/2 cups vegetable broth
3/4 cup instant polenta
1 cup (4 ounces) shredded fontina cheese, divided
1/4 teaspoon salt

Preparation

1. Heat oil in a skillet over high heat. Add mushrooms and sauté 4 minutes. Add herbs, garlic and spinich and sauté 1 minute. Stir in 1/3 cup broth, lemon juice, 1/8 teaspoon salt, and pepper.

2. Bring milk and 1-1/2 cups broth to a boil in separate pan. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. 

3) Divide polenta among 4 single-serve oven dishes and top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

Serve.

#MeatlessMonday - Quinoa Turnip Cakes with Spicy Yogurt Sauce #vegetarian #recipe

Photo courtesy of Greg Hirson via Flickr

Several weeks ago, my daughter and I were at the farmers market. She was adding more plants to her already thriving collection (it figures I'd spawn someone with a green thumb when mine is shriveled and black) while I was trying to figure out what to inflict on my family for dinner.  While she suffered over whether to buy Plant #1 or Plant #2, I perused the vegetables and kept coming back to a beautiful display of turnips. Don't laugh, they were beautiful. When I see turnips in the grocery store, they look like they've been sitting in the vegetable section since the dawn of time. Perhaps they have. Regardless, I decided to buy a couple, though I had no idea what I'd do with them. I knew my teens wouldn't touch turnips on a dare. My husband isn't a fan of vegetables, though he humors me from time to time. The last time I had a turnip...I don't even remember the last time I had a turnip.
Well, I hate to admit it, but up until last night...they were still sitting in the fridge. Here's what I came up with and it's not a bad recipe! Enjoy!

Spicy Yogurt Sauce

1 container (6 oz) plain low-fat yogurt
1 clove garlic, chopped fine
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/8 teaspoon salt

Mix ingredients and store in refrigerator for 1-2 hours to allow the flavors to mingle.

Quinoa Cakes

4 turnips
1 cup cooked quinoa
1/3 cup bread crumbs
1 egg
1/4 cup red bell pepper, diced
1/4 cup crumbled feta cheese
2 tablespoons chopped basil
1 green onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic, chopped

Directions

Peel and cut turnips into small cubes. Boil until soft. Drain. Mash with a potato masher.
In a large bowl, mix turnips and other ingredients together. Form into 5-6 patties.

There are two ways you can cook these--your choice: 

1) Coat a nonstick pan with oil and heat over medium heat. Cook the patties 4-5 minutes on each side until lightly browned and cooked through.

OR 

2) Line a baking sheet with tinfoil. Spray tinfoil lightly with cooking spray. Place the patties on the lined baking sheet and cook at 400F for about 10 minutes on each side.

Top quinoa cakes with spicy yogurt sauce and serve.

#MeatlessMonday - Falafels with Tahini (and/or) Tzatziki Sauce #vegan #vegetarian #recipe

Photo courtesy of  Lara604 via Flickr

Each of these recipes take minutes to make—which is a huge plus in my busy household! You can keep the sauces in the refrigerator for several days until you're ready to use (tahini will need to be brought to room temperature before use). In the case of the actual falafel, you can keep the mixture in the refrigerator for 1-2 days before cooking.

My teens like their falafels in a pita as a sandwich on-the-go, I like to add fresh spinach, olives, and tzatziki sauce to mine. If you're vegan, tahini sauce is a nice option. Enjoy!

Falafel Ingredients

1 can garbanzo beans, drained
1/2 small onion, roughly chopped (about 1/2 cup)
2 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley leaves (about a handful)
Oil for frying

Add all ingredients into a food processor and blend until rough (don't over-blend)
Refrigerate for at least an hour
Form into 2-inch patties and coat with flour
Fry in deep fryer until browned
Drain on paper towel

Photo courtesy of Matt M. via Flickr

Tahini Sauce

1/3 cup tahini paste, stir well
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 tsp. cumin
1/8 tsp. cayenne

2-6 tablespoons lukewarm water

Blend first 7 ingredients in food processor, adding water 1 tablespoon at a time until smooth.

Store in the refrigerator—serve at room temperature.

Tzatziki Sauce 

1 cup plain yogurt
1 cucumber, peeled, seeded and grated. Squeeze out excess moisture.
2 cloves garlic, chopped
1 tablespoons lemon juice
1 tablespoons olive oil
Season with salt and pepper

Mix ingredients together and refrigerate. 

Serve falafels in warm pita or flatbread with sauce of choice, olives, tomatoes, fresh spinach or lettuce.

#MeatlessMonday - Curried Parsnip Soup #vegetarian

Here's a great recipe for a cold winter's evening. Parsnips are high in vitamins and minerals, especially potassium. They also contain antioxidants and both soluble and insoluble dietary fiber. Enjoy!

Photo courtesy of Alpha via Flickr

Curried Parsnip Soup

1-1/2 oz butter
1 medium onion, sliced
1-1/2 lbs parsnips, peeled and finely diced
1 tsp curry powder
1/2 tsp ground cumin
2-1/2 pints vegetable stock
5 fl oz cream
Salt and pepper to taste
paprika to garnish


1. Heat the butter in a large pan, and saute the onion and parsnip together for about 3 minutes.
2. Stir in the curry powder and cumin and saute for another 2 minutes.
3. Add the stock and bring to the boil. Reduce heat and simmer (covered) for about 45 minutes, until the vegetables are tender.
4. Cool slightly. Use a draining spoon to place the vegetables in a blender, add a little stock and puree until smooth.
5. Return to the pan. Adjust seasoning and add the cream. Reheat to serving temperature but do not boil. Serve sprinkled with paprika.

#MeatlessMonday - Green Gazpacho #summer #nocookrecipe #vegetarian #vegan

It's hot. Too hot to be in the kitchen. Here's a great no-cook recipe that you can make in the morning, and chill in the refrigerator for the day. By evening...voila! Dinner is served.

Enjoy!

Photo courtesy of Alan Sheffield via Flickr

Green Gazpacho

Ingredients:
5 large garlic cloves, minced
1/4 cup lemon juice
1 medium-large cucumber, chopped

1/2 cup fresh spinach, chopped 

1 yellow pepper, chopped
6 green (or yellow) tomatoes
2 avocados
1 tsp chili powder
Salt and pepper to taste

Instructions:

In a food processor: add garlic, lemon juice, cucumber, spinach and yellow pepper
Run until finely chopped and "soupy"
Add diced tomatoes and avocados, blend for about a minute. Salt and pepper to taste.

Chill for at least 2 hours. Garnish as desired (I like sour cream). Serve with crusty bread.