12 oz. whole wheat spaghetti or GF spaghetti (we like quinoa or rice)
1 small can sliced black olives
1 can cooked chickpeas
2 T capers
1/2 large white or yellow onion, chopped
2 cloves garlic, minced
1 28 ounce can diced tomatoes
1 T. oregano
1 t. basil
1/2 t thyme
1/2 t red pepper flakes
S+P to taste
3 c. vegetable broth or water
Add all ingredients to a medium-large sauce pot or large fry pan. Make sure the pasta is covered by the broth (may need to break it in half). Bring the broth to a boil and then simmer on low-med heat until the pasta is cooked through.
This dish is not only great for its one-pot simplicity, but the technique of cooking the whole meal in the pasta water actually creates a creamy sauce that is delicious!
I found this recipe on Yup Its Vegan. The original recipe also has artichokes, but we aren’t huge fans so we leave them out. Hop on over to the original recipe for more details on this dish including great photos and some special notes, and to find some other delicious dinner options!
1 medium head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/2 small red onion, finely chopped
1/2 cup dried cranberries
5 slices bacon, cooked and crumbled
1/2 cup mayo or Miracle Whip
1/2 cup sugar
2 T white vinegar
Mix dressing together in a small bowl. Combine remaining ingredients in large bowl. Toss with dressing to coat thoroughly. Refrigerate for at least 1 hour. Serve cold.
There are many variations of this recipe online. This is the version that my mom used to make and it is always a hit. It is quite possible this came from the back of the mayo container. It is a great side dish to bring to a potluck.
2 tablespoons apple cider vinegar
1 teaspoon Dijon or stone ground mustard
1 teaspoon maple syrup or other sweetener of choice (I used agave)
1 garlic clove, minced
½ teaspoon lemon zest
Sea salt & freshly cracked black pepper, to taste
½ cup cold pressed organic extra virgin olive oil
1 -16 ounce package of broccoli coleslaw mix (or 1-2 heads broccoli grated with stems & a few shredded carrots)
½ cup fruit sweetened dried cranberries
¼ cup chopped scallions
¼ cup chopped pecans
If using fresh broccoli and carrots, shred both, including the broccoli stalk and crowns (I used a food processor but by hand works also). If using the packaged coleslaw mix, add mix, cranberries, and scallions to a large bowl. Mix the dressing ingredients together in a separate bowl with a whisk. Pour over the salad ingredients and toss to coat. Refrigerate for at least 15 minutes before serving, or up to a few days.
This was a new recipe off pinterest, and made a great, healthy lunch option or just late-night snack.
3 to 4 lemons
8 ounces uncooked orzo pasta
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Cover with plastic wrap, and chill 1 to 48 hours.
I came across the recipe in Southern Living when looking for vegetarian side dishes to serve at Easter. It is definitely a vibrant spring dish. And despite having loads of great dishes at Easter, this one definitely stole the show. I’ve made it a few times since. Because it is served cold, its a great meal to bring for a potluck or for new moms as it can be made the day before. Would also be great for lunches. You can easily add cooked chicken or fish to make this a main dish.
1 lb chicken breast tenders
1 8 oz package fresh sugar snap peas
1 cup fresh sliced mushrooms
1 10 oz package shelled edamame
1/4 cup horseradish sauce
1 8 oz package pre-cooked brown rice, or 1 cup brown cooked rice
1/2 cup peanut satay sauce (usually comes in a jar)
1/4 cup mirin or white wine
2 TBS soy sauce
2 TBS oil
1/2 teaspoon salt
Cook rice. Season chicken with salt and pepper and coat with 1/4 cup peanut satay sauce. Marinate for 10 minutes. While chicken is marinating, heat pan on medium heat with oil. Add sugar snap peas, mushrooms, and edamame. Cook for 2-3 minutes. Turn heat to low. Combine horseradish, mirin, and soy sauce. Add cooked rice to vegetables, add horseradish sauce, and cook on low for 5 minutes. Meanwhile, in separate grill pan or on grill, grill chicken. Once chicken is cooked, place chicken over rice-veggie mixture, and coat with remaining 1/4 cup peanut sauce. Serve!
For anyone who has spent time in the south, you know Publix. In addition to their weekly BOGOs (buy one get one free!) they have great recipes (Aprons recipes). This is a Publix Aprons recipe that my mother-in-law made on a trip to Florida. It was a big hit, and is delicious in addition to being pretty healthy.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 1/2 TBS garlic powder
3 TBS dried basil
1 1/2 TBS dried parsley
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic
Mix all ingredients in a ziplock bag or in a blender. Marinate meat in refrigerator for up to 8 hours.
I discovered this marinade when I was on vacation in Naples, FL visiting my sister-in-law. We made steak kabobs and used this marinade. It definitely lived up to its name – “Best Steak Marinade in Existence” – Allrecipes for the win once again.
1 small onion, chopped
2 cloves garlic, chopped or pressed
1 cup chopped bell pepper
1 zucchini, chopped
1 can black beans, rinsed and drained
1 can diced tomatoes or 2 tomatoes diced
1 can corn or 3/4 cup frozen corn
1 Tablespoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 – 2 cups shredded cheddar or mexican cheese
salt & pepper
3-6 flour tortillas
Stir-fry onions, peppers, and garlic in frying pan with olive oil over medium high heat. Add zucchini, black beans, tomatoes, and corn. Add spices. Add 1/4 c – 1/2 c water to the pan. Once onions, peppers, and zucchini are soft and all ingredients are warm, remove from heat.
In pie pan, layer flour tortilla, vegetable mixture, and cheese. Repeat until all ingredients are used and top with cheese. Bake uncovered at 350 degrees until cheese is melted and slightly browned, about 15 – 20 minutes.
To serve, slice like a pie and top with guacamole or sour cream.
I adapted this recipe from a vegan cookbook that I have. The original recipe did not have quite as many ingredients, and also omitted the cheese (obv.) The beans make this recipe filling. Also makes great leftovers.