Tag Archives: vegetarian

Roasted Red Pepper Hummus

Makes about 2 cups (8 1/4-cup servings)roasted red pepper hummus

  • 1 15-ounce can garbanzo beans, or 1 1/2 cups of cooked garbanzo beans
  • 1 tablespoon tahini (sesame seed butter)                    
  • 1/4 cup lemon juice
  • 3 green onions, chopped
  • 3 cloves chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 cup roasted red peppers, packed in water 

If using canned garbanzo beans, drain them, reserving liquid, and rinse beans. Place beans, tahini, lemon juice, green onions, garlic, cumin, black pepper, and roasted peppers in a food processor or blender and process until smooth. Add reserved bean liquid, or if using cooked beans, water, or vegetable broth, as needed for a smoother consistency.

Farro, Cannellini Bean, Parsley Pesto Salad

Farro is one of my favourite grains, chewy, nutty and packed with goodness (Dr. C.)

Parsley Pestopesto-2228269_1920

  • 1 bunch of parsley (roughly 2 cups once stems are picked)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts (or almonds/walnuts/pine nuts)
  • 1 tsp coarse salt
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 lemon, juiced


  • 2 cups, farro, rinsed and drained well (found in the rice section @Meijers)
  • 6 cups water
  • 2 cups /good handfuls baby spinach
  • 1 can white kidney/cannellini beans
  • 1/3 cup parsley pesto
  • Pepper and salt to taste
  • 1/2 lemon juiced


  1. To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
  2. Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have
    popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
  3. To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!

Chipotle Lime Dressing

Makes about 12 servings

Spicy and creamy, perfect for a Mexican-inspired salad or even stirred into some rice for a burrito.

  • 3 tablespoons vegan mayonnaise (such as Vegenaise /Just Mayo)
  • 3 tablespoons lime juice
  • 1 chipotle pepper in adobo sauce , finely minced
  • 1 tablespoon agave nectar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well


Quinoa Chipotle Bowl Recipe from SHANE AND SIMPLE

This Quinoa Chipotle Bowl recipe is from SHANE AND SIMPLE quinoa-2220490_1280

Makes one serving as a main dish.


  • 1 cup cooked quinoa
  • 1/2 cup sweet or roasted corn (I just threw some frozen corn into a hot skillet and cooked it until it basically started to burn)
  • 1/2 cup fat-free refried beans
  • 1/2 cup low-sodium or no-salt added black beans (drained and rinsed)
  • 1/2 cup shredded romaine lettuce   
  • 1/2 cup shredded red cabbage
  • 1/4 cup guacamole                         
  • 1/4 cup salsa
  • 1/4 cup chopped green onions


  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tsp. apple cider vinegar (or you can use lemon juice if you prefer)
  • 1 tsp. chili powder
  • 1/2 tsp.each onion powder and  garlic powder
  • salt to taste


  1. Place all ingredients into a bowl, assembling or layering however you choose.


  1. Combine all ingredients into a small mixing bowl or dish and whisk.




A great (and nutritious) comfort food! beans on toast

  •  olive oil                                                    
  • 1 garlic clove crushed
  • 400 g can of butter beans drained and rinsed
  • 400 g tinned tomatoes                              
  • 2 tsp paprika
  • 2 pinches chilli flakes                                
  • 1 tbsp maple syrup
  • 1 tbsp tamari                                             
  • handful spinach
  • pinch salt and pepper                                
  • bread for toasting


  1. To a pot add a glug of olive oil, 1 crushed garlic clove and the drained and rinsed butter beans and stir.    
  2. Now add the tinned tomatoes, 2 tsp paprika, 2 pinches chilli flakes, 1 tbsp maple syrup, 1 tbsp tamari and stir. 
  3. Cook on a high heat for about 7-8 minutes until the sauce starts to thicken.
  4. Take off the heat, add the spinach and stir though until it wilts. 
  5. Scoop on toast and enjoy.






  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 head kale, destemmed and chopped
  • 28 oz diced or crushed tomatoes
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt & pepper
  • pinch of crushed red pepper (optional)
  • 15 oz can cannellini beans
  • Vegan/regular cream cheese and handful of chopped fresh parsley for topping


Warm the olive oil in a large skillet over medium heat. Add the onions and cook until transparent. Add the garlic and cook for a few more minutes, until fragrant. Then add the kale, cover and cook for about 3 to 5 minutes, until wilted down.

To the skillet, add the tomatoes and their juices. Add the smoked paprika, cumin, oregano, salt & pepper, and red pepper flakes (optional). Stir to combine and allow the sauce to come to a simmer. Add the white beans and cook until heated through. Remove from the heat and set aside.

Top with dollops of  vegan) cream cheese then sprinkle with pepper and chopped parsley.

Serve warm with toasted bread and enjoy!

Note: I substitute baby spinach or kale for the head of kale (5-8 ozs works!)

Crispy Veggie Taquitos

This recipe for Crispy Veggie Taquitos was adapted from Ela Vegan



  • 2 medium-large potatoes, peeled and chopped

    Photo by Ela Vegan

    Photo by Ela Vegan

  • 1/2 Tbsp oil
  • 1 medium carrot, grated or finely diced
  • 1/2 medium onion chopped
  • 3 garlic cloves, minced
  • 1 cup peas, frozen
  • 1 tsp curry powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 1 tsp sea salt, more or less to taste
  • 1/4 tsp smoked paprika
  • Red pepper flakes, to taste
  • Black pepper, to taste
  • 1/4 cup vegetable broth
  • 5 oz  cheese of choice
  • taco seasoning, to sprinkle on top of taquitos (optional)
  • 8–10 tortillas


  1. Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.
  2. Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.
  3. Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.
  4. Add the mashed potatoes and cheese. Use a fork or a potato masher to combine everything.
  5. Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.
  6. Preheat oven to 410 F (210 C) and line a large baking sheet with parchment paper.
  7. Place about 2-3 Tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other. Brush with a little vegetable oil (to make them even more crispy) and sprinkle with some taco seasoning.
  8. Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few extra minutes (optional).
  9. Serve with salsa, sour cream, queso or guacamole.
  10. Enjoy!

Rainbow Veggie Slaw Wrap

By Darshana Thacker (Forks over Knives)

Makes 8 wraps Preparation Time: 20 minutes Ready In: 20 minutesvegetables-742095_1920

These satisfying wraps make a great portable meal. Wrap them tightly in waxed paper and stash in the refrigerator for a meal on the go. Mashed chickpeas serve as a luscious base for the veggies, and white miso paste adds a burst of flavor. Feel free to get creative and swap in your favorite in-season fresh vegetables.

Ingredients for Rainbow Veggie Slaw Wraps

  • 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained 
  • 3 cups shredded zucchini or yellow summer squash
  •  ½ cup shredded carrot ½ cup shredded radishes
  •  ½ cup snap pea pods, thinly sliced diagonally 
  • ½ cup chopped red onion or shallots
  •  ¼ cup finely snipped fresh dill
  • l 2 tablespoons white miso paste 
  • 1½ teaspoons yellow mustard
  •  1 clove garlic, minced
  •  Sea salt and freshly ground black pepper, to taste
  •  8 7- to 8-inch whole wheat flour tortillas
  •  16 lettuce leaves, stemmed and cut into large pieces

Directions for Rainbow Veggie Slaw Wraps

  • For slaw, in a large bowl mash chickpeas. Stir in the next nine ingredients (through garlic). Season with salt and pepper.
  •  In a dry skillet heat tortillas, one at a time, on both sides until warm. Remove and cover with a towel to keep warm. 
  •  To assemble, arrange lettuce and spoon slaw onto each tortilla just below the center. Fold bottom edge of tortilla over filling. Fold in opposite sides; roll up tortilla.


FROM THE BLOG SHE LIKES FOODLow-Carb Cauliflower Creamed Spinach


  • 1 large head cauliflower, should be big enough to cut 4 good sized steaks out of
  • 1/2 cup flour, I used AP flour
  • 1/2 cup plain, unsweetened almond milk
  • 1/2 teaspoon onion powder, divided
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon herbs de Provence or dried Italian herbs
  • 56 grams panko breadcrumbs, about 1 cup
  • 2 ounces shredded cheese, I used low fat mozzarella cheese
  • 1 cup marinara sauce


    • Preheat oven to 450 degrees F and line a large baking sheet with a non-stick mat or parchment paper.  Carefully cut cauliflower into four similar sized steaks.  See above for tips on that.  In a medium sized bowl, add the flour 1/4 teaspoon salt, garlic powder and onion powder and almond milk.  Whisk until a thick batter is formed.
    • Pour the Panko, remaining 1/4 teaspoon salt and garlic powder and dried herbs onto a large plate and mix until combined.  Carefully place the cauliflower steak in the batter and use your hands to make sure that the entire steak is coated with batter.  There is just enough batter for four steaks so you want it to be a thin coat.
    • Place the batter coated cauliflower steak in the panko and coat.  You can press it down and then sprinkle some on top.  Shake off any excess and then place on the baking sheet.  Repeat process until finished.
    • Bake cauliflower until crispy on the outside and tender on the inside and starting to brown, 30-40 minutes.  Remove from the oven and top each with 1/4 cup tomato sauce and a small sprinkle of cheese.  Place back in the oven and bake another 5-7 minutes, until cheese is melted………..




A healthy version of deep fried mushrooms! Yum! mushrooms-1309246_1920

  • 1 8-ounce package of white mushrooms, washed and dried
  • 2 cups Pasta Sauce (or your favorite plant-strong pasta sauce)
  • 1/3 cup corn meal
  • 1/3 cup flax meal (you may find this in the store with the label “ground flax”)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mix dry ingredients in a bowl. Reserve 1 cup of the pasta sauce for dipping. Using the remaining cup, dip the mushrooms into sauce to coat. Then, roll the sauce-covered mushrooms into the dry mixture until completely covered.
  3. Place on a parchment paper- or foil-covered baking sheet. Bake 18 to 20 minutes or until golden brown. Serve with remaining pasta sauce for dipping (or your favorite dressing or sauce).

Servings: About 15-20 mushrooms