Category: vegetarian recipes

Shrimp Scampi with Squash Linguine Recipe

September 28, 2022

Low Carb One Dish Meal

KITCHEN UTENSILS: Vegetable Spiralizer, Mixing Bowl

INGREDIENTS
  • 4 medium size green zucchini
  • 3 or 4 medium size yellow squash
  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 4 minced garlic cloves
  • 2 tablespoons white wine
  • 1⁄2 lemon juiced
  • 2 tablespoons grated romano cheese
  • red pepper flakes to taste
  • 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • salt and pepper to taste
INSTRUCTIONS
  • Rinse and pat dry zucchini and yellow squash. Remove the ends.
  • Using a vegetable spiralizer, insert the linguine attachment.
  • Run the zucchini and yellow squash through the spiralizer. Set aside.
  • Heat a large skillet over low-medium heat. Add olive oil.
  • Once oil is heated, add minced garlic. Sauté until garlic is lightly toasted.
  • Add spiralized vegetables to skillet. Stir and fold the vegetables and garlic for about 1-2 minutes.
  • Remove mixture from heat and place in a bowl. Set aside.
  • Place shrimp in skillet on low-medium heat. Add white wine. Continue stirring mixture. Simmer for a few seconds. If needed add more oil.
  • Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice and blend well.
  • Lastly, add the spiralized vegetable linguini, garlic and grated cheese to the skillet.
  • Over low heat, toss to combine mixture, about 1 to 2 minutes.
  • Add salt and pepper to taste.
  • Transfer mixture to a large dish and serve.
  • For added flavor top with additional grated cheese.
  • Optional: lemon wedges.

Raw Carrot Ginger Salad with Asian Dressing Recipe

August 2, 2022

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

June 23, 2022

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

June 4, 2022

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

May 28, 2022

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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