Tag Archives: vegetarian

Easy Zucchini Fritters – Vegetarian, Gluten Free

Easy Zucchini Fritters – Vegetarian, Gluten Free
Zucchini Fritter

If you like potato pancakes, these will fill that craving for sure! Very low ingredients and if you use gluten free flour, you’ve got a great tasting, easy, vegetarian, gluten free meal. All you need is FIVE INGREDIENTSZucchini FritterThis recipe calls for 8 cups of shredded zucchini which can be achieved with 8 medium zucchinis. You can also halve the recipe which will yield about 14 fritters but I love these so much that I make the whole recipe. However many you want, you can plan on 1 medium zucchini per cup of shredded zucchini.Zucchini FritterIf you don’t know, zucchinis contain a lot and I do mean A LOT of water. That’s just one reason they are so good for us. But for this recipe, we need to draw out the water. Luckily it’s easy. Just put your shredded zucchini in a bowl and sprinkle with a few big pinches of salt let sit for at least 10 minutes. You will notice a puddle of water in the bottle of the bowl. Zucchini FritterAfter your zucchini has sat for a little while, take a handful and sqeeeeeeeeze the crap out of it and squeeze out as much water as you can. Put squeezed zucchini in another bowl. Zucchini FritterWhile your zucchini is sitting, chop up your carrots and scallions.Zucchini FritterNow all you have to do is mix your ingredients. Gluten free flour, carrots, scallions, zucchini and eggs. Zucchini FritterNow just heat your oil in a frying pan. I use my cast iron for everything but you can use any frying pan. Zucchini FritterI cooked them for 2 – 3 minutes on each side on medium-high. Too high of heat and they will burn. You will want the patty to be nice and brown but obviously not burned. I just set my microwave timer so I didn’t lose track of time.

Place fritter on a paper plate lined plate to soak up the excess oil while the rest of your fritters are cooking up. Zucchini Fritter

Done. Top with some sour cream. Totally optional but I like sour cream with my sour cream so yeah, I use sour cream.

They reheat really good too. You can either pop them in the microwave or toss em around in a skillet to warm.

Easy Zucchini Fritters - Vegetarian, Gluten Free
 
Prep time
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Author:
Recipe type: Vegetarian, Gluten Free
Serves: 28 fritters
Ingredients
  • 8 cups shredded zucchini
  • 1⅓ cup gluten free flour
  • 1 cup diced carrots (I used already shredded and then chopped them smaller)
  • ⅔ cup scallion, diced small
  • 4 eggs, lightly beaten
  • olive oil for frying
  • sour cream (optional)
Instructions
  1. Shred the zucchini and place in bowl. Sprinkle with a couple tablespoons of salt and let sit for at least 10 minutes to draw out the water.
  2. While your zucchini is sitting, dice your carrots and scallion, set aside.
  3. Lightly beat your eggs, set aside.
  4. After your zucchini has been sitting, take handfuls at a time and squeeze out as much water as you can. Place in a separate bowl until all the zucchini has been squeezed.
  5. Combine all ingredients. I used my hands to mix everything. I found that I was able to incorporate everything better this way.
  6. Heat oil in a frying pan on medium-high heat.
  7. Scoop mixture into pan and flatten a bit. Space the at least a ½ inch apart.
  8. Cook for 2½ minutes or until nice and brown, flip and continue cooking on other side.
  9. Place on paper towel lined plate to drain off excess oil while the other patties are cooking up.
  10. Top with sour cream if you want or eat plain. Either way, they are awesome.

 

Baked Vegetable Tian Casserole

Baked Vegetable Casserole

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free So this is how it went down…i was asked to make a vegetable side dish for the family I cook for and I easily could’ve gone for a nice green bean saute or some lemon broccolini but nooooo, I went for this!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI had been wanting to make this ever since I ran across it on Pinterest. Then recently a friend posted it on Facebook so I took it as a sign that I needed to make this. I loved it because it was so pretty and I like pretty food. Today was the day!!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI got to break out the mandolin and chopped these veggies in a matter of minutes. I always feel like such a professional bad ass when I use it 🙂

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeThey already look pretty and I hadn’t even put it in the oven yet. The only veggies besides the diced onion that I didn’t use the mandolin for was the tomato because it’s just too fragile so my knife worked just fine for me.

Before you line up all the pretty colors, saute a diced onion with a little garlic and put in the bottom of the baking dish.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeNow, the fun part. I alternated the veggies to make them all pretty. I had some grape tomatoes in the fridge that wanted to be part of the party so in they went too. After I took the picture below, I generously sprinkles salt, pepper and a teaspoon of dried thyme.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeBake at 400 for 30 minutes, COVERED in foil. Remove from oven, top with as little or as much mozzarella as you want. Use vegan cheese if that’s your thing. I only used 1 cup of shredded mozzarella.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freePut back in oven UNCOVERED for another 15 – 20 minutes depending on how hot your oven runs. Check it at 15 minutes. The cheese should be browned a little bit.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

This is probably my new favorite vegetable dish. There are so many good ones but since I can’t stop thinking about this one right now, it’s the new favorite :).

Oh, and this is Miss Bella Boo. She keeps me company when I’m whipping up kitchen masterpieces. I’m a lucky Bunny <3

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

Baked Vegetable Tian Casserole
 
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Author:
Recipe type: Vegetarian, Gluten Free
Serves: 6-8 servings
Ingredients
  • *USE ORGANIC INGREDIENTS WHENEVER AVAILABLE*
  • 1 Tablespoon olive oil
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 4 or 5 tomatoes, sliced
  • 1 large yellow squash, sliced
  • 1 large zucchini, sliced
  • 1 potato, sliced
  • 1 onion, diced small
  • salt/pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease baking dish. I used a 9 x 13.
  3. In a medium skillet, heat oil and add diced onion and minced garlic. Saute until lightly browned, about 6 - 8 minutes.
  4. Place cooked onion and garlic in the bottom of your greased baking dish.
  5. Arrange your veggies according to whatever color pattern you choose.
  6. Once you have created your veggie masterpiece, sprinkle a generous amount of salt and pepper over the top. I used about 1½ teaspoons salt and 1 teaspoon pepper. Then sprinkle the teaspoon of dried thyme.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and sprinkle with cheese or no cheese. Either way, uncover and place back in oven for another 15 - 20 minutes. Start checking at 15 minutes to make sure it doesn't burn.

 

 

 

How To Pick The Sweetest Watermelon

How To Pick The Sweetest Watermelon

watermelon sweet fruit nature ripe vegan vegetarian This might  be common knowledge to most people but I did not know this about picking the sweetest watermelon. I figured that since I didn’t know, maybe there someone else that needed this colossally delicious information.

Picture this: it’s a hot summer day, sweat dripping down your face and all you can think about is a nice big juicy sweet piece of watermelon. Natures ultimate candy. You get your big ole piece, bite into it and IT TASTES LIKE CRAP! Your whole summer-vibe bubble is burst.

I vowed, NEVER AGAIN!! I did a little research and a few experiments and the results were insanely successful. Every single time we have used this criteria in picking a watermelon, it’s been spot on. No more skunky watermelon!

It’s really very simple once you know. Almost too simple actually. But it makes perfect sense.

  1. You want a watermelon that has a big yellow creamy spot on it. If the spot is white or non-existent, it’s under ripe. The dark yellow creamy spot is called the ‘field spot’ because that’s where the watermelon was resting in the field ripening on the vine. The yellow spot indicates that it was ripening on the vine a good long time.
  2. Pick up the watermelon. Is it heavier than you think it should be for its size? That’s what you want. If you have 2 of the same size watermelons, you want the heaviest of them.
  3. The best ones are also uniformly shaped. Weird lumps and bumps may be a sign that it didn’t get consistent sun and/or water.

watermelon sweet fruit nature ripe vegan vegetarian

There you have it. We usually go with the “yellow spot rule” first and foremost and have not been steered wrong once. We get amazingly sweet ripe watermelons every single time.

Sweet and Spicy Brussels Sprouts and Quinoa – Paleo, Gluten Free, Vegetarian

Sweet and Spicy Brussels Sprouts and Quinoa

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian I know, I  know brussels sprouts aren’t everyone’s bag but I LURVVVVV them. There, I said it. That felt good. I like em plain with some ghee (butter) or fancy schmancy like this easy recipe.

I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.

First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian

Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian

Sweet and Spicy Brussels Sprouts and Quinoa - Paleo, Gluten Free, Vegetarian
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 4 servings
Ingredients
  • *********I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE************
  • 1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
  • ½ cup chopped walnuts
  • ½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
  • ¼ cup vegetable broth
  • 2 Tablespoons coconut oil
  • 1 Tablespoon raw honey
  • 1 Tablespoon fresh lime juice
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon sriracha sauce (or more if you like a lot of heat)
  • 1 teaspoon coconut aminos (can sub with soy sauce)
Instructions
  1. If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
  2. In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
  3. In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
  4. Add the remaining ingredients (including quinoa) except for the walnuts.
  5. Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
  6. Stir in toasted walnuts and toss gently.
  7. Serve :)

 

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotI’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.

Just chop a bunch of fresh veggies and make the sauce.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotPut your beautiful veggies on the rice paper and roll roll roll.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotThe sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrot

Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 12 - 15
Ingredients
  • ****Veggie Spring Rolls****
  • 1 large red bell pepper, sliced into 3″ long strips
  • 1 large yellow bell pepper, sliced into 3″ long strips
  • ¼ head of red cabbage, thinly sliced into 3″ long shreds
  • 3 small scallions, green part thinly sliced
  • 2 medium carrots, shredded (I just used a vegetable peeler)
  • 1 small jicama, sliced into 3" long strips
  • 1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
  • 12 - 15 spring roll wrappers
  • ****Sweet & Sour Orange Oolong Sauce****
  • zest of 1 orange
  • ⅓ cup fresh orange juice (1-2 oranges)
  • ½ cup oolong tea, strongly steeped then cooled to room temperature
  • 3 Tbsp rice wine vinegar
  • 3 Tbsp raw honey
  • 2 tsp coconut aminos (can sub with low sodium soy sauce)
  • 1 tsp minced garlic
  • ½ tsp Sriracha hot sauce
  • few drops sesame oil
  • 1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
Instructions
  1. VEGGIE SPRING ROLLS:
  2. Chop all of your veggies. Set aside individually in piles or in separate bowls.
  3. Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
  4. Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
  5. Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
  6. Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
  7. Repeat process of dipping wrapper in water, filling with veggies and rolling up.
  8. DIPPING SAUCE:
  9. Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
  10. In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
  11. Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
  12. Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
  13. *If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
  14. Serve with a slices of avocado and a little sauce for dipping.
  15. Prepare to impress yourself with these beautiful rainbow veggie spring rolls.