Recipe: Raw Carrot Ginger Salad with Asian Dressing

20 Minute Raw Carrot Salad

Quick Healthy Recipe: 10 Ingredients – No Cooking

SALAD INGREDIENTS

  • 2 cups shredded carrots (about 4 medium carrots)
  • 1/4 cup finely chopped green or red bell pepper
  • 1/4 cup raisins
  • 1/4 cup unsalted cashews or sunflower seeds

ASIAN SALAD DRESSING INGREDIENTS

  • 1/4 cup orange juice (juice from 1/2 orange)
  • 1 tablespoon olive oil
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1 teaspoon honey
INSTRUCTIONS
  • In a mixing bowl, combine carrots, peppers, raisins and sunflower seeds. Set aside.
  • In a jar with a lid, combine orange juice, vegetable oil, Bragg’s Liquid Aminos, ground ginger, garlic powder and honey. Cover and shake well to blend.
  • Add the Asian Salad Dressing to the carrot mixture. Toss the salad to blend.
  • Serve

Yogurt Quiche Recipe

Yogurt Quiche

Skillets Are Sold by Amazon

INGREDIENTS
KITCHEN UTENSILS: Large Skillet
  • 2 cups chopped onion
  • 3 eggs
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/4 teaspoon ground pepper
  • 9-inch baked pie shell
  • Nutmeg
  • Paprika
INSTRUCTIONS
  • Heat butter in skillet
  • Add onion. Sautee until soft. Set aside.
  • Beat eggs.
  • Add onions, yogurt, milk, and pepper.
  • Pour mixture into pie shell.
  • Dust with paprika and a few pinches of nutmeg.
  • Set oven at 350 degrees F.
  • Bake for 25 minutes or until center is firm.
  • Allow to cool before cutting.
  • Serve.

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Vegetarian Spaghetti and Zucchini Pesto Recipe

Vegetarian Spaghetti-Zucchini-Pesto Recipe

Meatless Recipe Made With Nuts and Parmesan Cheese
INGREDIENTS
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
INSTRUCTIONS
  • Oil a large skillet with olive oil.
  • Saute the zucchini over medium-high heat for 10 to 12 minutes, or until tender. Set aside.
  • Prepare the spaghetti. When done, drain and set aside. Save 1/4 cup of the pasta water.
  • In a food processor or blender, process basil, garlic, walnuts, 2 tablespoons broth, oil, Parmesan, salt, pepper, and 2 cups zucchini for 1 minute, or until well blended. Add 1/2 tablespoon broth for a thinner consistency. Process for 30 seconds. Repeat until the desired consistency.
  • In a large bowl, stir together the pasta, and zucchini mixture, and 1 tablespoon saved pasta water. Add the remaining pasta water, one tablespoon at a time until reaching the preferred consistency.
  • Top with the remaining zucchini rounds.
  • Olive oil to coat skillet
  • 4 medium zucchini, chopped (about 8 cups)
  • reserve several sliced zucchini rounds for topping
  • 12 ounces spaghetti
  • 2 cups tightly packed any one of these fresh greens: basil, spinach, arugula or mint
  • 1 garlic clove, minced
  • 2 tablespoons walnuts, pine nuts, almonds or other preferred nuts
  • 2 tablespoons vegetable broth and 1 to 2 tablespoons vegetable broth as needed
  • 1 1/2 tablespoons olive oil, or other cooking oil as preferred
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Recipe yields about 6 servings
Traditional pesto is a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta.

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Hearty Vegetable Barley-Tomato Soup Recipe

Hearty Vegetarian Soup

INGREDIENTS
Cooking Tools: Dutch Oven
  • 1 tablespoon olive oil, or more if needed.
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can unsalted diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cup vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon black pepper
  • salt according to taste
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
INSTRUCTIONS
  • Coat bottom of Dutch oven with olive oil.
  • Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally.
  • Add the garlic and cook for 10 seconds.
  • Stir in the remaining ingredients except the Parmesan.
  • Bring to a boil over medium to high heat.
  • Reduce the heat and simmer covered, for 10 to 12 minutes, or until the barley is cooked.
  • Serve in soup bowls. Sprinkle with Parmesan.

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Vegetarian Reuben Sandwich Recipe

Reuben Sandwich with Vegetable Chips and Dill Pickle

A traditional Reuben Sandwich is made with Pastrami (smoked beef), Swiss Cheese, Sauerkraut, Rye Bread, and Russian Dressing.  

The Vegetarian Reuben Sandwich is made with the same ingredients except the beef.

Vegetarian Deli Slices replace the Pastrami, with Vegetarian Ham Slices, Turkey Slices, or Hickory Smoked Deli Slices.

HOW TO PREPARE

Ingredients

To replace the Pastrami, use either Lightlife or Tofurky brand deli slices.

1-2 Slices: Lightlife Vegetarian Deli Ham Slices or Deli Turkey Slices, or Tofurky Hickory Smoked Deli Slices.

2 Slices Caraway Seeded Rye, Seedless Rye, or Pumpernickel Bread.

1-2 Slices Vegan Swiss Cheese.  If you eat dairy, use Swiss Cheese.

Thousand Island Dressing

1/4 Cup Sauerkraut

Margerine or Cooking Oil

Instructions

  1. Preheat large skillet, or griddle on low heat.  If the heat is too high, the bread will burn.
  2. Lightly coat one side of both bread slices with margarine or oil.  The oiled side will be placed in the skillet.
  3. Spread non-oiled sides with Thousand Island Dressing. Place layers of deli slices, cheese, and sauerkraut on one slice.
  4. Put both sides together, and grill sandwich about 15 minutes each side, or until browned.
  5. Serve hot.