Vegetable Puree

 

Ingredients

1 medium onion
1 shallot
6-8 cloves of garlic
4 carrots
2-3 stalks of celery
2 small potatoes or 1 large potato
1 inch cube of fresh ginger (optional)
1/2 cup cabbage
3/4 tbs vegetable/olive oil
1/2 tsp celery salt
3 green onions
6 cups vegetable stock
S&P

How to make Vegetable Puree

This puree is so lovely and warming, no one will believe it is so easy to make.  I love purees because you don't have to worry about chopping as uniformly or cooking each vegetable perfectly.  Instead, you can just throw everything in a pot and let it boil away!

In a large dutch oven, heat oil over medium heat.  Add diced potatoes, carrots, celery, garlic, onions, shallot, ginger, salt and pepper.  Sweat for about 6-8 minutes until vegetables begin to color a bit.  Be sure not to burn the garlic.

Slowly pour in the stock, scraping the bottom of the pan with a spoon to pull up the yummy bits.

Bring to a boil and add in the cabbage, 3/4 of the green onions, and celery salt.  Reduce to a simmer and cook until all of the vegetables are very soft.

Puree with an immersion blender or a food processor in batches until smooth.  Taste and season with more salt and pepper accordingly.

Top bowls with remaining green onions and fresh cracked pepper.  Enjoy!

This is also a great soup for leftovers because nothing gets soggy or discolored.  I usually make it in such large batched because of that!

Lettuce Wraps

Ingredients

1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!

Quick Mexican Style Soup

 

Ingredients

1 tbs oil
4 cloves garlic, minced
1 shallot, diced
1 pinch cumin
1 pinch dried Mexican oregano
1/2 cup dry orzo
6 cups vegetable stock
1 carrot, chopped
3-4 stalks of celery with leave, chopped
1/4 bunch cilantro, roughly chopped
1 pinch cayenne pepper (optional)
2 green onions, chopped
S&P

 

How to make Quick Mexican Style Soup

This is a very quick soup that is easy and hearty!

In a large pot, heat oil over medium heat.  Add garlic, shallot, cumin, carrots, and celery.  Saute for about 5 minutes until very fragrant. 

Add stock and bring to a boil.  Add the oregano, cayenne, 1/2 of the cilantro, and the orzo.  Reduce to a simmer and cook for about 8 minutes until orzo and vegetables are al dente.

Top with the rest of the cilantro and green onions and garnish with lime zest, sharp cheese, sour cream, and/or avocado.

Quinoa Stir Fry

 

Ingredients

1 cup quinoa
2 cups vegetable stock
1 tbs peanuts, chopped
1 1/2 tsp diced fresh ginger
1  cube of fresh ginger, whole
1-2 cloves of garlic, minced
1 shallot, minced
juice of 1/2 lemon or lime
cilantro
2 green onions
1-2 tbs soy sauce
1 tbs garlic chili sauce
3 cups mixed vegetables

How to make Quinoa Stir Fry

Like most of my recipes, this is something that you can use just about any vegetable you have in the fridge.  Usually, I like to add some carrots, celery, broccoli, and then some frozen Asian style stir fry vegetables.  Feel free to use whatever you have around.

In a medium sauce pan, combine washed quinoa with 1 1/2 cups of stock, a few leaves of cilantro, and the large piece of ginger.  Bring to a boil and reduce to a simmer.  Cover and cook for 15 minutes and then let sit for 5 more off of the heat.

In the mean time, in a large skillet, heat oil over medium heat.  Add garlic, shallot, ginger, and fresh vegetable.  Saute for about 4 minutes.  Add remaining vegetable stock slowly.  Add lemon/lime juice and soy sauce.  Add in the frozen vegetables, if using.  Cover, and simmer over medium low heat until warmed through and vegetables are tender.

Stir in the cilantro, green onions, and garlic chili sauce.  Serve over fluffed quinoa.  Enjoy!

Strawberry Arugula Salad

 

Ingredients

2 large strawberries, sliced
2 cups arugula
6 spinach leaves
3-6 grape tomatoes, halved
1 celery stalk, chopped
2 florets cauliflower, chopped
1/4 cup shaved/shredded Parmesan cheese
1 tbs dried currants (optional)

How to make Strawberry Arugula Salad

This salad is a wonderful balance of sweet, salty, tart, and peppery. It is perfect along side any meal, but I usually serve it with an Italian style dish.

Combine all ingredients in a large bowl.  Top with an Italian vinegarette or use one of my standard dressing recipes:

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2-1 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/2 tsp garlic powder

or

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp  fresh cracked pepper

Enjoy!

Soyrizo Shepherd's Pie

 

Ingredients

1 yellow onion, diced
1 cup loosely packed Soyrizo
2-3 cloves garlic
2 carrots, chopped
1 celery stalk, chopped
1/3 cup frozen peas
1/4 cup frozen corn
2 cups mashed potatoes (fresh or instant)
1/2 tsp chili powder
1 pinch of cumin
oil
breadcrumbs
Asiago cheese

How to make Soyrizo Shepherd's Pie

This was inspired by my friend's husband who cooked mashed potatoes for his (meaty) shepherd's pie with chillies.  It's delicious and a bit healthier for you than traditional shepherd's pie.

To save time, I used a pack of instant roasted garlic mashed potatoes (I know, I know), but fresh is always better.

To begin, turn your oven to broil. 

Then, brown onions slightly over medium heat in a non-stick skillet with some vegetable oil.  This will take about 10-15 minutes.  When browned, place them in an even layer in a shallow 8x8 baking dish.

Cook soyrizo in a bit of oil until heated through (about 4 minutes).  Layer 1/2 of the soyrizo over the onions.  Set other 1/2 aside.

Heat more oil in the same skillet.  Add carrots, celery, and garlic.  Season with cumin.  Cook until mostly soft, adding a bit of water to steam the vegetables quicker.  When vegetables are also done, add the peas and corn.  Cook until heated.  Layer this on top of the 1st layer of soyrizo, and then top with more soyrizo. 

For the mashed potatoes, stir in the chili powder.  Taste, and add more as needed.  Spread the potatoes in an even layer across the top layer of soyrizo.  Top with breadcrumbs and shredded Asiago cheese.  Bake until golden brown.

I served mine with a hearty salad and topped with a few green onions.  Enjoy!

Spaghetti Sauce

Ingredients

28 oz can of diced tomatoes
3-4 cloves of garlic, minced
1/2 tbs olive oil
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried Italian herb mix
1 pinch granulated onion/onion flakes
1/2 tsp granulated garlic
6-8 whole peppercorns
1 pinch red pepper flakes
S&P
Splash of balsamic vinegar (optional)

1 tsp reduced fat cream cheese (optional)

10 oz whole wheat pasta, cooked in salted water
Parmesan Cheese (optional)

 

How to make Spaghetti Sauce

This is a recipe that only gets better the longer you cook it, so be prepared to wait a bit for the deliciousness that will ensue.

If you like, add some vegetable towards the end!

In a large skillet, heat oil over medium heat.  Add garlic, salt and pepper.  Heat until fragrant (about 4 minutes).  Add in tomatoes and juice, herbs, and seasonings.  Be careful with the salt here.  You do not want to over salt this because it will reduce.

Bring to a slow boil and then reduce to a simmer.  Cover and cook for about 2 hours, stirring occasionally.  For the last 30 minutes, I leave it uncovered to reduce a bit more.  If using the cream cheese and/or balsamic, add it in at the very end.

Break up any large pieces of tomato with a fork, and serve tossed with pasta and topped with Parmesan cheese.  Enjoy!

Healthier Nachos

 

Ingredients

Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 ripe avocado
1/4 cup purple cabbage
1/4 cup spinach
1 1/2 green onion
1 jalapeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Healthier Nachos

This is just an updated version of my nachos that manages to get a few more vegetables in there!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, corn, jalapenos, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe), spinach, cabbage, avocado, green onions, cilantro, and sour cream.

Italian Vegan Vegetable Soup

 

Ingredients

1 tbs olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
1 14 oz can Italian style diced tomatoes
1 head broccoli
1/4 bunch kale
1/4 cup barley
2 stalks celery, chopped
1 carrot, chopped
1 tsp dried, crushed rosemary
1 tsp dried oregano
1 tsp dried thyme
2 tsp dried basil
S & P

How to make Italian Vegan Vegetable Soup

This was created while I was craving pizza, but was on a very strict vegan, liver healthy diet (i.e. no bread or cheese and only liver healthy veggies).

In a dutch oven, heat oil over medium heat.  Add garlic and onion and sweat for about 5 minutes. 

Add carrots and celery and some salt and pepper.  Saute for about 3 minutes.  Add tomatoes and about 4 cups of water.  Bring to a boil, add barley and herbs, and then reduce to a simmer.

After about 15-20 minutes, add the broccoli and kale.  Heat until cooked through.

Season with salt and pepper and serve!

It's super easy, but really delicious!

Crispy Brussels Sprouts

 

Ingredients

1 lb Brussels sprouts
Olive Oil
Coarse sea salt
Fresh cracked pepper
Garlic powder
1 pinch cayenne pepper or red pepper flakes
Balsamic Vinegar (optional)

How to make Crispy Brussels Sprouts

These little bites are so yummy, you'll forget you're eating a vegetable at all.  I make them in big batches because they will go fast!  This recipe will make enough for a side dish for 3-4 people.

Preheat the oven to 400 degrees.

Wash and remove the outer layer of leaves on the sprouts.  (Tip: you can blanch these and throw them into a salad, if you want).  Cut the Brussels sprouts into quarters.

On a large baking sheet, drizzle oil over the brussels and toss with seasonings.  Roast in the oven for about 20 minutes.  (I like to turn the boiler on low for the last 5 minutes to get the outer leaves nice and crispy).

Serve with balsamic vinegar or as is!  Enjoy!

Vegetable Broth with Ginger

 

Ingredients

Vegetables from "Roasted Root Vegetables Recipe"
4 stalks of celery
1 roma tomato, quartered
3 thin slices of ginger (optional)
1 tsp powdered ginger
8-10 cups of water
salt and pepper

How to make Vegetable Broth with Ginger

This recipe was developed from my roasted root vegetable recipe during a liver cleanse that I was on.  The broth is rich and hearty, and will fill you up with with healthy nutrients.

In a large pot, place all of the roughly chopped vegetables and cover with water.  You want about an inch of water above the veggies.

Add any salt and pepper and herbs that you might be using (bay leaf, thyme, etc.).

Bring to a boil and then reduce to a simmer.  Cover and cook for about 2 hours or until very flavorful.

Strain mixture through a fine mesh strainer and either discard solids or puree them with some of the broth and some seasonings.  (I tried this, and I found the broth to be remarkably bland and off putting, even after adding quite a bit of seasoning: soy sauce, peanuts, cabbage, green, cilantro).

Either drink the broth as a clarified soup, or save it for vegetable stock purposes.

Tip: You can freeze the broth in an ice cube tray and then put into a plastic bag for convenient sized use later.

Roasted Root Vegetables

 

Ingredients

3 carrots
2 parsnips
1 yellow onion
1 head of garlic
1/2 head of cauliflower
olive oil
Salt and Pepper

How to make Roasted Root Vegetables

This is such a simple and delicious recipe that can be used for many things.  After roasting these, (I, of course, ate a few), then I made a broth out of them (by adding some other ingredients), and then I pureed the solids left from the stock.

I will admit though, I preferred the vegetables just simply roasted.  If I hadn't needed the broth for my cleanse, I would have just eaten them as is!

Chop the vegetables into bite sized pieces (not too big, not too small).  Keep the garlic whole, but cut the very top off to expose the tips of the cloves. 

Evenly distribute the vegetables on a baking sheet and place the garlic in the middle.  Lightly coat with olive oil, salt and pepper.  Toss to coat evenly.

Roast vegetables on the middle rack at 400 degrees for about 30 minutes or until slightly browned.

Serve as a side, rustic main dish, or follow my broth recipe.  Enjoy!

Heavenly Havarti Sandwiches

 

Ingredients

4 slices of Tuscan Pane bread
1 avocado, slices
1/4 cucumber, sliced thinly
about 2 oz Havarti cheese, sliced
10 grape tomatoes, halved
Fresh cracked pepper

How to make Heavenly Havarti Sandwiches

I'm so annoyed when I go out to a deli or sandwich shop and they have a vegetarian sandwich that is a complete afterthought or something totally unappetizing (like a soggy bun and soggy grilled vegetables).  When I eat a sandwich, I want something crispy, fresh, and delicious!

Not to worry because these sandwiches are so fantastic, filling, and so easy to make. 

They really don't need any other toppings or dressings because the avocado provides the creaminess that mayonnaise or another dressing would give without all the calories and bad fats.  (My boyfriend tried stone ground mustard on his, but he decided he liked it better without it.)

First, lightly toast or grill the bread.  This will provide a bit of contrast to some of the softer items in the sandwich.

Assemble your sandwich in whatever way you want.  I used the Havarti first, avocado, cumbers, then tomatoes and topped with fresh cracked pepper.

Serve with soup or you favorite side and ENJOY!

Mint and Pea Soup with Crispy Shallots Recipe

 

Ingredients

Crispy Shallots:

1 large Shallot
1/2 tbs vegetable oil

Soup:

1 small white onion
2 cloves of garlic
1 carrot
2 celery stalks
1 tbs vegetable oil
3 cups vegetable stock
about 3 cups water
1 1/2 lbs frozen peas
2/3 cups unpacked fresh mint
1/3 block light cream cheese
1 pinch cayenne pepper
Fresh cracked pepper
Salt
Parmesan cheese for serving

How to make Mint and Pea Soup with Crispy Shallots

This might sound like an odd combination, but it's classic and delicious!  If served warm, the mint flavor will be less intense.  For a more intense mint flavor, serve chilled.

For the crispy shallots:
In a pan (I used the dutch oven I was going to use for the soup), heat oil over medium to medium-high heat.  Chop and separate the sections of the shallots.  Fry in the oil for about 3-4 minutes or until brown but not burnt.  Be careful because this transition can happen quickly.  Set aside and lightly salt.

For the soup:
In the same dutch oven (make sure there are no bits of shallot left), add a bit more oil to set heat to medium.  Add the chopped onions, carrots, garlic, celery, cayenne, and some salt and pepper.  Saute for about 7 minutes.  Then, add the stock and peas.  Add enough water to ensure that all of the ingredients are covered.

Bring to a boil and then reduce to a simmer for about 10 minutes or until all vegetables are very tender.  Do not worry about over cooking the vegetables because they are going to be pureed.  When vegetables are very soft, add the cream cheese and heat through until dissolved.

Add the mint and stir for about 1 minute.

Then, in a blender or with an immersion blender, puree the soup until smooth.  If desire, pass through a sieve for an extra smooth soup.

Garnish with the crispy shallots, fresh cracked pepper, Parmesan cheese, and a mint sprig.  Enjoy!

Salsa Verde (quick version)

 

Ingredients

1.25 lbs tomatillos
1 jalapeno
3 cloves garlic
1 tsp Mexican oregano
1 tsp cumin
1 medium white onion
1/2 cup cilantro
1 lime (juiced)
S&P

How to make Salsa Verde (quick version)

Most salsa verdes need to sit for a long time to really absorb the flavor and let the tomatillos turn the rich dark green, but by cooking this recipe, you can cut that time down.

Combine all ingredients in the food processor (or blender) and process until smooth.

Pour into a medium to large sauce pan and cook over low heat for about 5-8 minutes.  Garnish with green onion and serve with chips.

Salsa

 

Ingredients

1 small white onion
2-3  cloves of garlic
1-1.5 lbs tomatoes (whatever variety you like)
1 14.5 oz can of tomatoes with green chilies
1 roasted green chili (or a can of roasted, sliced green chilies)
juice from 1 lime
1/2 cup cilantro
1/2 tsp granulated garlic
1 jalapeno
1 tsp cumin
1 pinch Mexican Oregano

How to make Salsa

This is the basic recipe for salsa that I use all the time.  It is always a hit for parties.  If I want to make it look a bit fancier, I will use halved or quartered cherry or grape tomatoes.

As always, please feel free to add more vegetables!  Corn or black beans are wonderful in this.

Sometimes, if the jalapeno is not too hot, I will add a splash of hot sauce or Sriracha for an extra kick and tang.

For ease, I combine 1/2 the onion, 1/4 lb tomatoes, garlic, jalapeno, lime juice, green chili, canned tomatoes, and 1/2 the cilantro in a food processor and pulse until well chopped. 

Then, I finely dice the remaining tomatoes, onion, and cilantro and add them to the mix.  Add the seasonings and let sit for at least an hour.

Serve with chips and enjoy!

Corn and Potato Chowder

 

Ingredients

1 yellow onion (diced)
3 cloves garlic (minced)
2 tbs butter
1 1/2 tbs flour
1/2 cup fat free milk
1/2 cup evaporated milk (or 3 tbs cream cheese)
2 cups vegetable stock
2-3 Russet potatoes (cubed)
1/2 cup frozen corn
1/2 green bell pepper (diced)
1 carrot (chopped)
1 celery stalk w/ leaves (chopped)
1 tbs creole seasoning (I use Tony Chachere)
Fresh cracked pepper
2 bay leaves

How to make Corn and Potato Chowder

This is super easy and even more delicious!

In a large dutch oven, heat butter and add onions and garlic to sweat.  After about 3 minutes, add the flour a bit at a time and slowly stir.  Do not let the flour turn brown.  Then, add a bit of the vegetable stock and stir continuously.  Add more vegetable stock at the mixture thickens until all of the stock is added.  Stir, and make sure there are not lumps.  Add about 6 cups of water and the creole seasoning.

Bring this to a boil.  Add the bay leaves, potatoes, carrots, and celery.  Simmer for about 10 minutes or until almost tender.  Add the bell pepper, corn, milk, and evaporated milk or cream cheese.  Bring to a simmer and add black pepper.

Serve with cheese or cilantro and sliced green onions.  Enjoy!

Southwestern Orzo Pasta Recipe

 

Ingredients

2 cups uncooked orzo pasta
1 tsp cumin
1 tbs oil or butter
1 shallot diced
2 gloves garlic minced
2 cups vegetable stock
1/2 cup frozen corn (thawed)
1/2 chopped hot house tomato or 8 halved cherry tomatoes
1/4 cucumber, chopped
1 handful of cilantro
1 green onion, sliced
Asiago cheese for serving

How to make Southwestern Orzo Pasta

This can be a hearty main dish or a fantastic side dish.

In a large skillet, heat oil and sweat onions and garlic for 1 minute.  Add cumin and orzo and saute for about 3-5 minutes, allowing the pasta to brown slightly.

Slowly stir in the vegetable stock and bring to a boil.  Reduce heat to a simmer and let pasta cook, absorbing the stock.  When pasta is 90% done, stir in corn and heat.  Cook pasta until al dente and stir in tomatoes and cucumber.

Top with cilantro, green onion, and grated Asiago cheese.

Enjoy!

Lemon and Leek pasta Recipe

 

Ingredients

1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.

Vegetarian Chik'n Noodle Soup Recipe

 

Ingredients

1 and 1/2 tbs olive oil (divided)
1 yellow onion (chopped)
3 cloves of garlic (minced)
6-8 cups of vegetable stock
3 stalks of celery w/ leaves (chopped)
2 carrots (chopped)
1-2 cups uncooked egg noodles
1 bay leaf
1 tsp marjoram
about 4 pieces of vegetarian chik'n strips
S & P

How to make Vegetarian Chik'n Noodle Soup

This soup was created when I was very ill and just wanted a big bowl of comfort.

In a large dutch oven, sweat the onions and garlic in 1 tbs oil for about 3 minutes or until fragrant.  Then, add the stock, marjoram, and bay leaf and bring to a boil.  Then add the carrot, celery, and noodles.  Reduce to medium heat.

Meanwhile, in a skillet, heat the remaining 1/2 tbs oil and add the chik'n strips.  Cook on both sides until lightly browned.  Cut into little pieces.

When the noodles and vegetable are cooked, add the chik'n and serve.