Tag: easy recipes

Easy Veggie Sides

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Honey Glazed Carrots

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10 carrots

1/4th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.

Braised Radishes

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1 pound radishes (trimmed)

1/4th cup chicken stock

1 tablespoon balsamic vinegar

1 teaspoon sugar

butter

salt and pepper to taste

Sauté the radishes briefly in the butter. Add the rest of the ingredients and cover the pan. Cook until tender.

Roasted Curry Cauliflower

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1 cauliflower

1 teaspoon curry powder

½ teaspoon ginger

½ teaspoon garlic

olive oil

salt and pepper to taste

Cut the cauliflower into small pieces. Place on a well-oiled pan. Sprinkle the spices on top. Roast at 380ºF for 30 minutes.

Vegetable Paella

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Vegetable Paella

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Fun fact: Saffron is the most expensive spice in the world. This little container costs $10!IMG_2478 IMG_2481 IMG_2482 IMG_2497 IMG_2502

Ingredients:

1/2 cup water

1/4th teaspoon saffron threads

1/8th turmeric

2 bell peppers

1 onion

1 tablespoon olive oil

1 tablespoon fresh garlic

2-3 carrots

3/4th cup artichoke hearts (canned 6.5 oz)

1 1/2 cup arborio rice

3 cups chicken or vegetable stock

2 1/2 cups chard (or other leafy green)

1 cup tomatoes

1 can chickpeas or kidney beans

1 cup frozen peas

Lemon

Directions:

  1. Bring water to boil and add saffron.
  2. Simmer for 5-7 minutes.
  3. Sauté veggies.
  4. Add rice then vegetable broth.
  5. Cool rice for 10 minutes then add chard and tomatoes.
  6. When rice is fully cooked add the beans and peas.
  7. Cook until the water is absorbed.
  8. Squeeze lemon juice on top.

Best Carrot Cake

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Best Carrot Cake

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My mom and I bake my stepdad carrot cake every year for his birthday. Anyone who claims they do not like carrot cake because it’s “healthy,” has not tasted this cake.

The recipe is an old xeroxed page from somebody else’s cookbook, so unfortunately I can’t give proper credit. However, there is a blurb at the bottom of the page, which says:

Grace Meadows from Taylorville, Illinois was a finalist in the “Bake-A-Cake” category of the Blue Ribbon Culinary Contest at the Illinois State Fair, Springfield, Illinois.

I hope you enjoy this cake as much as my family does!

Directions:

Makes 8 to 10 servings

4 eggs

1 1/2 cups vegetable oil

2 cups all-purpose flour

2 cups sugar

2 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1/8 tsp salt

3 cups grated carrot

1 1/2 cups coarsely chopped pecans or walnuts

Cream Cheese Icing (recipe below)

Preheat oven to 350 F. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in a small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.

Cream Cheese Icing: Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

Cauliflower Corn Chowder

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Cauliflower Corn Chowder 

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.

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Ingredients:

5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.

Directions:

1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.

Zucchini Frittata

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Zucchini Frittata

A light breakfast or lunch dish, even kids will enjoy. Delicious with or without cheese.

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IMG_1758IMG_1759IMG_1760 IMG_1765Ingredients:

  • 1 teaspoon butter or earth balance
  • 2 ½ cups shredded zucchini (about 6 small zucchinis)
  • 2 eggs
  • 1 tablespoon nutritional yeast (or 1/4th cup parmesan cheese)
  • 2 tablespoons almond meal
  • Salt and pepper

Butter a baking dish. Shred the zucchini and squeeze out as much water as possible. Add the eggs, nutritional yeast, almond meal, salt, and pepper. Mix together. Pour in baking dish.

Topping:

  • 1 teaspoon butter or earth balance
  • 2 tablespoons almond meal
  • 1 tablespoon nutritional yeast (or 1/4th cup parmesan cheese)

Melt butter then mix in the almond meal and nutritional yeast. Pour over the zucchini mixture. Bake at 350º for 15-20 minutes.

Easy Peasy Enchiladas

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Easy Peasy Black Bean Enchiladas

An extremely easy and healthy recipe.

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Cut the onion, garlic, leafy greens, and zucchini 

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Sauté onion, garlic, leafy greens, and zucchini

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Place a layer of tortillas and a layer of beans and corn in a baking dish. Top with enchilada sauce.

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Pour veggie mixture on top.

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Repeat the 3 layers.

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Sprinkle cheese over the mixture.

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Cook at 370º for 15-20 minutes.

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Ingredients:

1 onion

1 teaspoon garlic

3 zucchinis

A handful of leafy greens (I used Chinese broccoli)

5-6 corn tortillas

1 can black beans (I added some brown beans too)

1 can corn

2-3 tablespoons Enchilada sauce (red or green)

oil

salt and pepper to taste

Cheese (optional)

  1. Cut the onion, garlic, leafy greens, and zucchini. Sauté together.
  2. Place a layer of tortillas and a layer of beans and corn in a baking dish. Top with enchilada sauce.
  3. Pour veggie mixture on top. Repeat the 3 layers.
  4. Sprinkle cheese over the mixture. I only did half.
  5. Cook at 370º for 15-20 minutes.