Category Archives: vegetarian recipes

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS
Prep Time
5 mins
Cook Time
31 mins
Total Time
36 mins
 

This BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS is perfect for potatos lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Servings: 4
Calories: 292 kcal
Author: Juvie
Ingredients
  • 1 kg new potatoes such as Jersey Royal or another small waxy variety cut into quarters
  • 250 g asparagus tips cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper
Instructions
  1. Preheat oven to 200C / 390F.
  2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  4. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!

HUMMUS VEGETABLE WRAP

HUMMUS VEGETABLE WRAP
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
This Hummus Vegetable Wrap is a great on-the-go lunch option! Stuff it with all of your favorite vegetables, beans & creamy hummus. Vegan & gluten-free!
Ingredients
  • 1 package VeeTee Dine In Microwaveable Brown Rice
  • 1 whole-wheat or gluten-free tortilla
  • 2 tablespoons hummus
  • 1 cup spinach
  • 1/2 cup black beans, drained and rinsed
  • 1/2 medium carrot, thinly sliced
  • 1/4 cucumber, thinly sliced
  • 1/4 avocado, sliced
Instructions
  1. Cook brown rice according to package directions.
  2. Warm up tortilla in a microwave (about 15 seconds).
  3. In the middle of tortilla, spread hummus evenly. Top with spinach, 1/4 cup rice, black beans, carrot, bell pepper, cucumber, and avocado.
  4. Fold in the edges of the tortilla, then flip one side over and roll like a burrito. Wrap in foil.

LENTIL CHILLI

INGREDIENTS
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • ⅓ cup fresh chopped cilantro
  • sea salt and fresh ground black pepper
  • Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado
INSTRUCTIONS
  • In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  • Stir in garlic and chili powder; cook for 1 minute.
  • Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. next step

Portobello Fajitas (30 minute!)

Vegan, gluten-free
Makes about 6 fajitas

Ingredients
2-3 large portobello mushrooms
2 bell peppers
1 onion
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil (sub water/broth for oil-free)
6 corn tortillas (or other tortilla)
Toppings of choice: avocado/guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)

{For the taco seasoning – yields about 3 Tbsp.}
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional – if you like heat)

Directions

  • Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  • Thinly slice bell peppers and onion.
  • Make taco seasoning if necessary (combine all ingredients in a bowl).
  • In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
  • Add mushrooms and 1 Tbsp. taco seasoning.
  • Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
  • While the veggies are cooking, prepare your toppings of choice.
  • Warm the tortillas if desired.
  • Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

Portobello Fajitas (30 minute!)

Here’s Four Three-Ingredient Apps That You Can Make So Easily

3-Ingredient Apps

 

 

 

 

 

 

 

 

 

 

 

 

 

Pigs In A Blanket

Servings: 18INGREDIENTS 1 sheet puff pastry, thawed6 hot dogs6 slices cheddar cheesePREPARATION1. Preheat oven to 425°F/220˚C.2. Slice the puff pastry into 6 even rectangles.3. Place a slice of cheddar on top of each puff pastry piece.4. Place a hot dog on the cheddar, then roll it up.5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.6. Bake for 15 minutes, until golden brown and flaky.7. Serve!

Servings: 18

INGREDIENTS
1 sheet puff pastry, thawed

6 hot dogs

6 slices cheddar cheese

PREPARATION
1. Preheat oven to 425°F/220˚C.

2. Slice the puff pastry into 6 even rectangles.

3. Place a slice of cheddar on top of each puff pastry piece.

4. Place a hot dog on the cheddar, then roll it up.

5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.

6. Bake for 15 minutes, until golden brown and flaky.

7. Serve!

Jalapeño Poppers

Servings: 8INGREDIENTS 4 jalapeños8 slices bacon8 ounces cream cheese, softenedPREPARATION1. Preheat oven to 400°F/200˚C.2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.3. Spread the cream cheese evenly among the jalapeño shells.4. Wrap each jalapeño in bacon.5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.6. Bake for 20 minutes, until bacon is browned and peppers are tender.7. Serve!

Servings: 8

INGREDIENTS
4 jalapeños

8 slices bacon

8 ounces cream cheese, softened

PREPARATION
1. Preheat oven to 400°F/200˚C.

2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.

3. Spread the cream cheese evenly among the jalapeño shells.

4. Wrap each jalapeño in bacon.

5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.

6. Bake for 20 minutes, until bacon is browned and peppers are tender.

7. Serve!

BBQ Chicken Tenders

Servings: 6

INGREDIENTS
1 chicken breast

1 cup seasoned bread crumbs

1 cup bbq sauce

PREPARATION
1. Preheat oven to 375°F/190°C.

2. Slice the chicken into even strips.

3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.

4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.

5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes.

6. Serve!

more recipe

RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS

Ravioli-with-sauteed-asparagus-and-walnutsINGREDIENTS

  • 1 – 8 oz package of fresh ravioli – I used Trader Joes goat cheese and sun dried tomato ravioli
  • ½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 1 half lemon
  • 2 tbs butter
  • ¼ cup walnut pieces
  • 2 tbs minced parsley
  • 6 twists of pepper
  • 2 tbs grated parmesan plus some to serve at the table.

INSTRUCTIONS

  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  3. In a large sauce pan, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  4. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.next intructions

  • Serving Size:1
  • Calories:623
  • Fat:31
  • Saturated Fat:14
  • Carbohydrates:70
  • Fiber:10
  • Protein:24