Vegetarian Shepards Pie

This dish is so good, you won’t even miss the meat! It’s hearty,full of flavor and lots of veggies! And I love that it’s a one dish meal making it easy to clean up!

Recipe:

Wash, peal and boil 4-5 baking potatoes. Drain and place back into pan. Add 1/2 t. dried thyme. Add 1/4 – 1/3c milk or sour cream, a little butter if you want, salt and pepper to taste and beat with an electric mixer until fluffy.

While the potatoes are boiling place 1 c. lentils, 3 clove of garlic, chopped, 2 c. vegetable broth and 3/4 c. water in a large skillet and bring to a boil. Allow to simmer for 20 minutes. Add 1 medium red onion, chopped and 4 medium carrots, chopped. Simmer for 10-15 minutes longer until vegetables and lentils are tender. Add 1 (14 oz.) can of Italian style diced tomatoes, 2 T. tomato paste, salt and pepper to taste.

Top the lentil mixture with mashed potatoes and 1 c. shredded cheese. Bake in the oven at 350` until the cheese is melted and bubbly.

August 10, 2013September 4, 2013

Vegan Asian Rice Bowls

These rice bowls are very versatile! Not only are they fresh, healthy and satisfying but they taste amazing too!

Recipe

Dressing:

In a small sauce pan bring the following ingredients to a quick boil.

6 tablespoons rice vinager

6 tablespoons cooking white wine

3 tablespoons agave

Add off the heat:

3 tablespoons low-sodium soy sauce

1 teaspoon freshly grated ginger

1 orange zested and juiced

1 lime zested and juiced

Rice Bowl Toppings:

Cooked brown rice

Black beans

Fresh chopped pineapple or mango

Fresh chopped tomatoes or red peppers

Fresh chopped scallions

Freshly chopped or shredded carrots

Fresh sliced radishes

Fresh chopped cucumbers

Fresh chopped avocados

Crumbled seaweed

Add any tofu, chicken or fish to the dish too (optional)

Pour dressing over the top and enjoy!

August 10, 2013September 4, 2013

Spicy Mexican Salad Bowls

I love this dish! It’s healthy, satisfying and delicious! My mom made it for me a while back and I just had to share! This healthier version of Cafe Rio’s salad with green tomatillo ranch dressing is mouth watering! I like it vegetarian style but you can always add a tender shredded beef or chicken if you want! This recipe serves 6-8.

Cilantro Lime Rice:

1 cup uncooked brown rice

1 tsp. olive oil

2 cloves garlic, minced

zest of 1 lime

2 cups chicken broth or water

Cook all ingredients above in a rice cooker or over the stove in a pan according to directions on the rice package.

Off the heat add:

2 limes juiced

2 teaspoons agave or organic sugar

3-4 tablespoons chopped cilantro (1/2 bunch)

Set aside.

Fresh Tomato Onion Salsa:

In a large bowl mix together:

5 large tomatoes

1/2 white onion, minced

1-2 jalapeno peppers, seeded and minced

1/2 bunch cilantro, chopped

Salt and pepper to taste

Set aside.

Tomatillo Ranch Dressing:

1 cup water

1 cup cashews

Blend well.

Add:

2 tomatillos

1 jalapeno, seeded

1 lime zested

2 limes juiced

1 bunch cilantro

1 package of ‘Simply Organic’ brand ranch dressing mix

1/2 teaspoon garlic salt

Homemade Whole Wheat Tortillas: (found this great recipe from a friend. It makes 6 large or 12 small tortillas)

2 1/2 cups whole wheat flour

1/2 cup organic canola oil

1 teaspoon sea salt

1 cup warm water

Beat ingredients in an electric bowl fitted with a paddle attachment and mix for 3 minutes. Divide dough into 6 or 12 pieces, roll out into circles with oil on the counter and grill on a hot flat skillet that has been seasoned or oiled.

*Place lots of fresh organic lettuce on the tortilla (melted with cheese, optional)

Add rice and black beans or meat if using

Top with fresh tomato salsa and dressing and enjoy!

August 10, 2013September 4, 2013

Vegetarian Nachos with Fresh Garden Salsa

Easy, fast, kid-friendly and delicious!

Recipe

Organic corn chips

1 can organic black beans, drained and rinsed

2 jalapeno peppers, finely chopped

3-4 cups shredded sharp cheddar cheese

Sour Cream

Avocado, chopped

Fresh salsa

On a jelly roll pan evenly place corn chips, black beans and peppers and cheese in that order. Place in oven with it set on broil for 3-5 minutes on the middle rack. Remove from oven, serve on plates and top with avocado, sour cream and fresh salsa.

Fresh Salsa

In a blender or food processor pulse:

1 red onion

2 garlic cloves

2 jalapeno or serrano peppers

1 bunch fresh cilantro or parsley

Add 2-3 pounds tomatoes, pulse a few times, keep it chunky.

Pour into bowl and add the juice of one lime and sea salt and pepper to taste.

August 2, 2013September 4, 2013

Garden Vegetables with Buttered Noodles

I love this recipe because it’s fast and delicious! There are many summer days I’d rather be outside in my garden than cooking dinner for an hour or longer. My kids loved it too!

Recipe

1 package of whole wheat spaghetti noodles, cooked and drained

While the noodles are cooking prepare the vegetables

1-2 pounds chopped tomatoes, set aside

1/2 – 1 cup chopped fresh basil, set aside

1 small zucchini, chopped

1 small yellow summer squash, chopped

1/2 – 1 cup Parmesan cheese

In a large skillet heat 1 tablespoon olive oil and 1 tablespoon butter. Add the squash and zucchini and cook until lightly browned. Add 1/4 cup of Parmesan cheese to the squash and pull off the heat. In a large bowl, add hot noodles tomatoes, basil, squash mixture, the rest of the Parmesan and another tablespoon of both olive oil and butter. Add salt and pepper if needed and enjoy!

July 30, 2013August 3, 2016

Crustless Garden Vegetable Quiche

Summer is so wonderful for many reasons! But one of my most favorite is that I get to make my fabulous rich and savory garden vegetable quiche! Perfect for Sunday brunch or a weeknight dinner! Use high quality ingredients and you will have a foolproof quiche everyone will rave over!

I love when I can go outside in my own backyard and find all the vegetables I need to make something really wonderful! Even the eggs were from my own backyard! I love being self-reliant, even if it is on a smaller scale!

Recipe

10 large organic eggs

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterrey Jack cheese

1/2 cup low-fat milk

1 (16 ounce) carton of cottage cheese

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped parsley

Whisk eggs, 3/4 cup cheddar, 3/4 cup Monterrey cheese, milk, cottage cheese, flour, baking powder, salt and parsley in a large bowl.

4 cups zucchini, chopped

2 cups organic red potato, chopped

1 cup green peppers, chopped (sweet or medium spice)

1 cup onions, chopped

1 cup mushrooms chopped (optional)

salt and pepper to taste

Saute vegetables in a 12-inch oven safe skillet with some organic canola oil, until softened, 5-10 minutes.

Pour the egg mixture over the softened vegetables, top with the remaining cheese and freshly sliced tomatoes. Place in a 400` oven and bake for 15 minutes. Turn the oven down to 350` and bake for an additional 35 minutes until lightly browned and set. Serves 10.

July 30, 2013September 4, 2013

Falafel with Tomato, Red Onion and Cucumber Salsa

Harvesting from the garden can be so much fun! But what to do with it all! This simple vegetarian recipe is light and delicious and uses lots of veggies and herbs! Serve with tzatziki and pitas. I got this recipe from one of my favorite cookbooks “Spilling the Beans”.

Recipe

2 cups (19-ounce) can drained chickpeas

1 small onion chopped

2-4 garlic cloves, peeled

2 Tbsps. chopped parsley

2 Tbsps. chopped cilantro

1 tsp. ground cumin

1/4 tsp. sea salt

pinch of dried red chili flakes

1/4 cup whole wheat flour

1 tsp. baking powder

Olive oil for frying

Pulse all ingredients together in a food processor except for the oil. Form dough into small to medium size patties and heat oil on griddle. Sear the patties and cook until golden brown on both sides. Serve on pitas with tzatziki, chopped cucumber, red onion and tomatoes.

Tzatziki

1/2 cup greek yogurt

1 Tbsp. fresh chopped dill

1/2 lemon, juiced

salt and pepper to taste

July 30, 2013September 4, 2013

Garden Vegetable Italian Bake

I have been harvesting lots of veggies from the garden the last few weeks including tomatoes, zucchini, onions, potatoes, peppers and herbs! I often feel at a loss for how to use them all and find it unfortunate for any of it to go to waste. I came up with this delicious and simple vegetarian dish the other day and everyone loved it! Feel free to add Italian sausage to make it a little heartier!

Recipe

Cook 1 package noodles of your choice according to the directions

In a large pot or pan over medium high heat add:

1 tablespoon olive oil

1 tablespoon butter

1 large or 2 small zucchini, chopped

2 small yellow summer squash, chopped

2 medium sweet peppers, chopped

1 large onion, chopped finely

1 teaspoon dry Italian seasoning

sea slat and pepper to taste

Add 1 (32-ounce) jar of crushed tomatoes and remove from heat.

Place cooked noodles in a large baking dish coated in olive oil.

Add sauteed veggies in sauce on top of noodles and 1/4 cup fresh chopped basil

Top with mozzarella and Parmesan cheeses

Bake at 350 degrees for 30-40 minutes until cheese is bubbly and slightly browned

Let cook slightly and serve with a fresh garden salad.

July 15, 2013September 4, 2013

Tabbouleh with Barley and Chickpeas

This refreshing salad is light and savory! Anytime you put a legume (bean) and grain together it makes a complete protein! It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top. In a large bowl mix all ingredients together. In a small bowl mix all dressing ingredient together. Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm. Serve and enjoy at room temp or cold. Can be refrigerated for up to 2 days.

July 15, 2013September 4, 2013

Coconut Curry with Garden Vegetables and Chicken

This was my own spin on a recipe I saw in a magazine. This hearty meal is packed with fresh herbs and veggies from the garden. It was very simple and so delicious! Make it vegetarian and leave out the chicken if you want too! Veggies from my garden: zucchini, onion, peas (frozen), carrots, potatoes, peppers and basil and chives.

Recipe

1-2 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 whole carrots, chopped

3-4 Yukon gold potatoes, chopped

1 medium zucchini, chopped

1 cup fresh sugar snap peas chopped or you can use frozen petite peas too

2 teaspoons curry powder

1/2 teaspoon tumeric

salt and pepper to taste

2 cans light coconut milk

1/2 cup fresh chopped Thai Basil

1/4 cup fresh chopped Chives

Rotisserie chicken, meat removed and cubed

Add the oil, chopped onion, carrots, peppers and potatoes to a large dutch oven and cook for about 10 minutes, stirring occasionally. Add the peas and zucchini and seasonings. Cook for a few more minutes and then add the coconut milk. Bring to a boil and then turn the heat down to medium low. Allow to simmer until potatoes and carrots are soft, about 10-15 minutes. Add the chicken until heated through if using. Turn heat off and add the herbs. Serve over cooked brown rice.