Tag: vegetarian

Tuscan White Bean Soup.

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Autumn is the perfect season for soup. It warms you up in a cold night and comforts the soul.

This Tuscan White Bean Soup is a simple and savory vegetarian recipe that comes together in less than 30 minutes! It’s made with white kidney beans, veggies and kale for a delicious soup that is creamy and filled with flavour!

Ingredients

  • 2 tbsp olive oil 
  • 1 onion finely chopped
  • 2 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 can white kidney beans
  • 1 sprig rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp red chili flakes (optional for spice)
  • 1 litre low-sodium  vegetable broth
  • salt & pepper to taste
  • 1 cup kale, stems removed and chopped.

Instructions

  1. Heat the olive oil in a large pot then add the onion and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
  2. Add the chopped carrots and cook on medium high heat for 5 minutes until the veggies are tender.
  3. Add the beans, sprig of rosemary, thyme, oregano , chilli flakes, and vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
  4. Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter.
  5. Add the kale to the soup and stir until wilted. 
  6. Serve this soup with some freshly chopped herbs, grated parmasean and a sprinkle of chili flakes if desired.

Enjoy!

Quinoa Tabbouleh Salad

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Tabbouleh is a popular traditional Middle Eastern side dish. The key ingredient for tabbouleh is finely chopped parsley, and lot’s of it adding freshness and bright flavours.

This tabbouleh is so light and refreshing, and perfect for when you want something healthy and fast. I think you’ll love it too!

Serves 4 – 6

  • 1 cup quinoa (I used tri-color)
  • 1 3/4 cups water
  • 2 cloves of garlic minced
  • 1 bunch parsley (about 2 cups lightly packed), stems removed
  • 1 small bunch mint (about 1 cup lightly packed), stems removed
  • 1 small English cucumber diced
  • 2 stems of Green onion chopped finely
  • 1 1/2 cups cherry/grape tomatoes, halved or quartered depending on size
  • drizzle of extra virgin olive oil
  • juice of 1 large lemon
  • mineral salt & cracked pepper to taste

Quinoa: In a medium size pot, bring water and quinoa to a boil. Cover, reduce heat and simmer on low for 15 minutes. Remove from heat, remove cover and let set for 10 – 15 minutes, fluff with fork.

Prep: In the meantime, finely chop your parsley and mint. Dice your cucumber, tomato and green onion.

Assemble: Once quinoa is ready, add in the parsley, mint, cucumber, green onion, tomatoes, drizzle of olive oil and the juice of your lemon, minced garlic and salt & pepper to taste, gently mix together.

Store: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container.

Enjoy!

Crispy Garlic and Chili Asparagus.

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I’m always looking for a good side dish. And there is nothing better in the summer than asparagus. This recipe has a little spice and is light and refreshing making it go with all your favourite meals, and it is also the easiest dish to make!

Ingredients

  • 3 cloves of garlic thinly sliced
  • 5-6 small Chili peppers thinly sliced
  • A few sprigs of thyme
  • A bunch of garlic
  • 1 Tbsp of Olive oil
  • Salt and pepper to taste
  1. Add everything into a pan a fry in medium-high heat until fragrant.
  2. Once fragrant cover with a lid and turn to low heat. Cover until cooked to your desired texture.

Enjoy!

Cowboy Caviar

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A fresh, simple dip that can be thrown together in under 15 minutes!

Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

Ingredients

  • 3 Roma tomatoes seeds removed, diced
  • ⅓ cup red onion diced
  • 1 can black beans rinsed and drained
  • 1 can black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed
  • 1 red bell pepper diced
  • 1 jalapeno pepper seeds removed, diced into very small pieces
  • ⅓ cup Cilantro finely chopped

dressing

  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons Chili powder
  • 1 tablespoon of cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
  • Combine tomatoes, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, Chili powder, cumin, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Enjoy!!

Thai Yellow Curry

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This Thai Yellow Curry recipe is better than take out and is ready in just 25 minutes. Made with chicken, potatoes, onions, carrots, and cooked in a creamy broth made up of coconut milk and yellow curry paste. This yellow curry can easily be made vegan or vegetarian.

Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 1 large russet potato, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 3-4 Tbsp. yellow curry paste
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 13.5 oz. cans coconut milk, full fat
  • 1 tsp. fish sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. brown sugar
  • 1 Tbsp. peanut butter (optional)
  • 1/2 tsp. salt
  1. Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
  2. Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
  3. Add chicken and yellow curry paste and sauté for a few minutes.
  4. Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
  5. Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
  6. Remove from heat and serve over rice, noodles, or alone.

Enjoy!

Chunky Greek Summer Salad.

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A nice light and healthy side option for your dinner or could be served as a starter on mini skewers.

Ingredients:

  • 1 red pepper chopped into 1 inch pieces
  • 1.5 cucumbers chopped into 1 inch slices and then quartered
  • 1 pint of cherry tomatoes halved
  • 1/2 cup of sliced black olives
  • 250g of feta cubed
  • 1 shallot sliced thinly
  • 3 Tbsps of red wine vinegar
  • 3 Tbsps of olive oil
  • Salt and pepper to taste
  • 1.5 Tsp of oregano
  • 2 cloves of garlic minced
  • Parsley to garnish

Add all of the chopped veggies into a big bowl. Add in the vinegar, oil, garlic, feta and oregano. Toss together and add in salt and pepper to taste and top off with parsley.

Enjoy!

Vegan Dumplings

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The best appetizer there is! I’ve made pork but I wanted something more universal for the vegetarians in my life. These are amazing and so much flavour is sucked into all the veggies.

Ingredients

  • 2 carrots shredded
  • 1/4 of a cabbage shredded
  • 1 zucchini shredded
  • 1/2 pint of mushrooms diced
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 1/2 TBSP of ginger
  • Package of wonton wrappers
  • 1/4 cup of water

Add all the veggies into a pan and sauté until cooked. Add the garlic and ginger and mix in. Cook until fragrant and let cool.

Once the mixture is cool set up a station with the wonton wrappers and water. Lay out all the wrappers and place a TBSP in to the centre of each.

Dip your fingers into the water and rub the outer edges where you will be folding. Fold the wonton and press firmly to seal. Once folded apply water to the outer edge and begin to pinch the edges to give it a nice look.

To cool: add to a frying pan with water or boil. Once the wrapper is cooked fry the dumpling with sesame oil!

Enjoy!

Vegan Dumplings

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The best appetizer there is! I’ve made pork but I wanted something more universal for the vegetarians in my life. These are amazing and so much flavour is sucked into all the veggies.

Ingredients

  • 2 carrots shredded
  • 1/4 of a cabbage shredded
  • 1 zucchini shredded
  • 1/2 pint of mushrooms diced
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 1/2 TBSP of ginger
  • Package of wonton wrappers
  • 1/4 cup of water

Add all the veggies into a pan and sauté until cooked. Add the garlic and ginger and mix in. Cook until fragrant and let cool.

Once the mixture is cool set up a station with the wonton wrappers and water. Lay out all the wrappers and place a TBSP in to the centre of each.

Dip your fingers into the water and rub the outer edges where you will be folding. Fold the wonton and press firmly to seal. Once folded apply water to the outer edge and begin to pinch the edges to give it a nice look.

To cool: add to a frying pan with water or boil. Once the wrapper is cooked fry the dumpling with sesame oil!

Enjoy!

Thai Basil Eggplant

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I can not say it enough… I LOVE Thai food! So much flavour and so many different things to eat! This is one of my favourite dishes when I get take out it’s spicy, refreshing and most importantly delicious.

Ingredients

  • 2 Chinese eggplants, cut in to 2 inch length
  • 1 tbsp Soy Sauce
  • 1 tbsp chili bean paste
  • 2 tbsp of oil
  • 1 bunch Thai basil leaves
  • 1 tsp sugar
  • 1 tbsp vinegar or lemon juice
  • 1 tbsp salt

Instructions

Slice eggplants in to 1 to 2 inch length.

Place eggplants in a bowl and fill with water. Add 1 tbsp of salt and either vinegar or lemon juice, and mix well. Allow it to soak for about 15 minutes. This helps keep the eggplants from browning and helps keep it more ‘purple’.

Remove from water, and pat dry with paper towel.

In a pan, add eggplants and soy sauce, chili bean paste, and sugar, and stir fry for about 5 minutes or until eggplants are cooked thoroughly.

At the very end, add the basil, and turn off the heat. Stir to mix well. This helps keep it green.

Add onto of rice or eat by its self!

Enjoy!