Posts Tagged ‘Vegetarian’

Vegan Roasted Curry Paprika Cauliflower – Roasting a Whole Cauliflower

Baked Goodies | Home Made Cooking

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers.
This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because it makes my life so much easier when I plan a meal.
Drizzled with tahini sauce (or whatever sauce you like) it’s perfection!
On a different note, I’m writing this post at 7am on a Saturday (thank you baby Reef) and crave cauliflower, what does it say about me? Or about this cauliflower?
Try this, today, and let me know how much you like it!

To make it more visual for you, I also made this video, am I a good pal or what? 😉

 

Roasted curry paprika whole cauliflower

Roasted Curry Paprika Cauliflower - Roasting a Whole Cauliflower
Author: 
Recipe type: Vegetarian, Vegan, Side dish
Cuisine: Vegetarian/ Vegan
Prep time: 
Cook time: 
Total time: 
 
Roasting a cauliflower Sioux cutting, dicing and just wasting time. This is a perfect recipe for a simple yet impressive and very tasty cauliflower. It's vegetarian and vegan so it can be shared with everyone 🙂
Ingredients
  • 1 Cauliflower
  • ¼ Cup Olive Oil
  • 2 tsp Paprika (if you have smoked paprika then even better)
  • 1 tsp Curry Powder
  • ½ tsp Salt
Instructions
  1. Remove leaves from the cauliflower, leaving it whole
  2. Boil until just tender and you can easily poke with a fork through the thickest floret stem (boil about 10 minutes or until softens a bit)
  3. Remove from water onto a plate and let cool a bit
  4. In a small bowl mix together oil, paprika, curry and salt and brush mix onto cauliflower to fully cover it
  5. Place cauliflower on a foil covered baking sheet (foil and not parchment paper, you will bake this on very high temp and the paper will burn)
  6. Bake at 545F or 285C (if the highest temp your oven reaches is lower than just use that and adjust bake time accordingly) for 20 mins or until cauliflower looks browned on top (it'll look like it became crunchier)
  7. Remove from oven and when serving cut into wedges like you would a cake. Drizzle with your sauce and enjoy!
in the image - served with tahini sauce

Roasted curry paprika whole cauliflower

Roasted curry paprika whole cauliflower

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers. This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because […]

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Super Easy Baked Vegetable Spring Rolls with Amazing Dip

Baked Goodies

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup of coffee.

So in the spirit of light dinners, I made these easy peasy baked vegetable spring rolls.
No special instructions or preparations needed, just slice veggies and assemble.
And the dipping sauce, is to die for. It’ll also go really well with any Asian style salad.
So in 35 minutes total, you have a meal. Serve with salad and you’re a superhero 🙂

Here’s a short video to show you how to quickly do these:

 

Easy baked Vegetable Spring Rolls With Amazing Dip

 

Super Easy Baked Vegetable Spring Rolls with Amazing Dip
Author: 
Recipe type: Light Lunch, Light Dinner, Appetizer
Cuisine: Asian, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
It's amazingly easy to make these vegetable spring rolls, and the fact that they are baked makes it even better. Dipped in the amazing dipping sauce and its perfection.
Ingredients
  • 12 Egg Roll Wraps
  • ½ Red Bell Pepper - Sliced into thin sticks
  • 1 Zucchini - Cut into thin sticks
  • 2 White Mushrooms - Sliced
  • 1 Carrot - Grated
  • Oil Spray
For Dip:
  • 4 Tbsp Sweet Chilli
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
Instructions
  1. Preheat oven to 400F/ 190C and layer baking sheet with parchment paper.
  2. On the middle of each egg roll wrap, place a bit of grated carrot, mushrooms, 2 bell pepper sticks and a few zucchini sticks. Fold sides first, top part and then roll to close spring roll. Make sure to place rolls on their seam (opening) when laying on the baking sheet.
  3. Spray with oil and bake for 20 minutes or until browned.
To make the dip:
  1. Add all ingredients together and mix to combine.

 

Easy baked Vegetable Spring Rolls With Amazing Dip

 

Easy baked Vegetable Spring Rolls With Amazing Dip

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup […]

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Baked Cauliflower Fritters

Baked Goodies

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5.
You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time for almost nothing and I’m now existing on survival mode which means it’s ok if I didn’t get to tend to everything around the house, it means I do what I can after a few hours of sleep (never enough) and it means that I need to find easy food dishes that will fit right into my (non-existent) schedule.

Luckily, my husband is vegetarian and the kids love veggies so I have a lot of options on my hand. This time I made Baked Cauliflower Fritters, or if you want just call them Britters 🙂

This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.

When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.

here’s a video I made for this recipe as well:

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters
Author: 
Recipe type: Dinner, Lunch
Cuisine: Vegeterian
Prep time: 
Cook time: 
Total time: 
 
Easy cauliflower fritters that are oven baked and go go with any dipping sauce and salad. Taste amazing the day after too.
Ingredients
  • 2 Medium Cauliflower Heads - Divided into florets
  • ½ Cup Bread Crumbs
  • 4 Eggs
  • 2 tsp Dried Oregano
  • 1 tsp Salt
Instructions
  1. Boil the cauliflower florets for about 10 minuted or until starting to soften. You don't want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it's ready.
  2. Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
  3. Dice into small pieces and place in large bowl.
  4. Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
  5. Let the mix stand for 10 minutes.
  6. Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
  7. Brush the prepared baking sheet with some vegetable oil.
  8. Form the fritters and place on baking sheet.
  9. Gently brush each fritter with some vegetable oil.
  10. Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5. You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time […]

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Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

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Fantastic Baked Quinoa Stuffed Peppers

Home Made Cooking

Ever since I was a child I remember loving stuffed peppers, stuffed cabbage, stuffed everything. With sour cream on top, as far as I’m concerned, you don’t need anything else.

Unfortunately the peppers here in Halifax are not a cheap treat and that’s why I barely get the chance to make some of my favorite foods.

There was a sale at the supermarket the other day and I knew exactly what I’m going to make.

So I prepared myself to work on the stuffed peppers like I would usually, but then I thought it would be nice to change the original recipe consisting of rice stuffing,

I decided to go ‘Superfood’ here and use the red quinoa I had in the pantry. I also decided to go lazy here and not cook but rather bake these! Why lazy? because it’s so much easier to put something in the oven and forget about it.

So I went superfood and lazy, and after these were ready and I (of course) smothered them with sour cream, I went crazy. Crazy in love with this version of stuffed peppers that is.

How come I never tried using quinoa before? where was I? what was I thinking?

So much lighter and flavorful than rice. I love the rice, don’t get me wrong, but it felt refreshing to not have that heavy stuffed feeling after eating lots of rice.

The important things here are patience and a good oven proof pot (or Pyrex) with lid. Not that complicated, is it?

Oven baked quinoa stuffed peppers

Fantastic Baked Quinoa Stuffed Peppers
Author: 
Recipe type: Superfood
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 Peppers
 
These stuffed peppers are not only easy to prepare (because all you really do is put them in the oven), they are also full of flavor and got tons of nutritious ingredients in them.
Ingredients
For the Stuffing:
  • 4 Cups Cooked Quinoa
  • 1 Zucchini - Grated
  • 1 Carrot - Grated
  • 1 Medium Sweet Potato - Grated
  • ½ Onion - Grated
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 tsp Ground Cumin
  • ¼ Cup Water
  • ¾ Tbsp Salt
For the Sauce:
  • 2 Cans (156ml/ 5.5 oz. each) Tomato Paste
  • 3 Cups Hot Water
  • ¼-½ cup Chopped Cilantro
  • 1 tsp Ground Cumin
  • Salt to taste
For the Peppers:
  • 8 Medium Bell Peppers
Instructions
  1. In a large mixing bowl combine the stuffing ingredients and mix well together until they form an even mix.
  2. Cut the caps off the peppers, empty them from their seeds and place standing up with the opening facing up, in a large oven proof pot that has an oven proof lid (or a Pyrex deep pan with lid). Make sure you arrange the peppers as close to each other as possible, this will help them hold each other from falling into the middle of the pot and spilling the stuffing after.
  3. Prepare the sauce by mixing well all of its ingredients in a large bowl.
  4. Preheat oven to 350F (180C)
  5. Divide the stuffing between the 8 peppers and place an even amount in each.
  6. Add in the prepared sauce, pouring it in between the peppers (into the pot) and about 1-2 Tbsp on top of each stuffed pepper.
  7. Cover the pot with its lid and place in the preheated oven for 50-60 minutes.
  8. Serve with sour cream on top, grated cheese or just the peppers’ sauce.

Oven baked quinoa stuffed peppers

Oven baked quinoa stuffed peppers

Ever since I was a child I remember loving stuffed peppers, stuffed cabbage, stuffed everything. With sour cream on top, as far as I’m concerned, you don’t need anything else. Unfortunately the peppers here in Halifax are not a cheap treat and that’s why I barely get the chance to make some of my favorite […]

Read More

Amazingly Easy Maple Garlic Roasted Vegetables

Home Made Cooking

I found my youngest sitting in a laundry basket this week, as if it was the most comfortable thing in the world. She was reading something and commenting about it to herself. So I stand there (in the kitchen of course, where else?) and I hear her saying to herself “Reading Star – What? I don’t want to be a reading star, I want to be a STAR).

And to think that when I was her age all I wanted to do is play in the mud and build swords from sticks. Yeah, I wasn’t a real girlie girl 🙂 I always preferred to play with the boy, which turned out great as I grew up 🙂

And now just a bit of food talk – this next recipe is roasted vegetables, but adding maple and garlic just made them super good!

Isn’t it the easiest thing in the world? roasted vegetables that is. You just cut them, mix with their sauce, place in the oven and wait. And the more veggies the merrier your dish will look. And after 30-40 minutes you got your perfectly nutritious side dish. As easy as sitting in a laundry basket, isn’t it?

Maple Garlic Roasted Vegetables

Amazingly Easy Maple Garlic Roasted Vegetables
Author: 
Recipe type: Side Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 People
 
A great twist on plain roasted vegetables. Just add that touch of maple sweetness and the tangy garlic and you've got yourself a hit.
Ingredients
  • 2 Sweet Potatoes - Cut into large cubes
  • 2 Zucchinis - Cut into large pieces
  • ½ Butternut Squash - Cut into medium pieces (because it takes a bit longer to roast)
  • ½ Onion - cut into large pieces
  • 1 ½ Tbsp Maple Syrup
  • 3 Garlic Cloves - Minced
  • 3 Tbsp Olive Oil
  • Kosher (coarse) Salt
Instructions
  1. Preheat oven to 400F (200C) and layer a baking sheet with parchment paper (you can also make these in a Pyrex oven proof glass dish).
  2. Place all the cut vegetables in a mixing bowl.
  3. In a small bowl, mix together the maple syrup, olive oil and minced garlic until evenly mixed.
  4. Pour the maple mix on top of the vegetables and stir it using a wooden spoon until the vegetables are fully covered with the mix.
  5. Place the vegetables onto the baking sheet (or Pyrex) and sprinkle with some kosher (coarse) salt on top.
  6. Bake in the preheated oven for 35 minutes or until you test the veggies with a fork and they’ve reached your desired tenderness.

Maple Garlic Roasted Vegetables

Maple Garlic Roasted Vegetables

I found my youngest sitting in a laundry basket this week, as if it was the most comfortable thing in the world. She was reading something and commenting about it to herself. So I stand there (in the kitchen of course, where else?) and I hear her saying to herself “Reading Star – What? I […]

Read More

Delicious Baked Brown Rice and Vegetable Falafel

Baked Goodies | Home Made Cooking

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect.

Growing up in a place where falafel can be found anywhere and having a big variety of it, obviously resulted in me just loving this dish.

Traditionally falafel is made of chickpeas and delicious spices and I love it because it’s such a great and easy meal. Once you got the falafel patties all you need is to stuff them in a pita with salads and there you have it – lunch! (or dinner)

Over the years I’ve seen people react differently to falafel. Some will love it, some will love it but get stomachaches from it (the chickpeas mostly), some even hate it (how is that possible?), but this version of completely gluten free, vegetarian falafel blew me away.

It started with me thinking what to make for hubby. At first I planned on making soy “meatballs” but then I found out I have no soy, so next, I opened the fridge, and what do I see? brown rice! ta-daaa…I knew what I was going to make!

I made the shape by using the kitchen gadget my dear father in law gave me after we moved to Canada. It’s a falafel scoop (click on the text in bold) words to see what it is) and it shapes the mix into balls, so it looked really authentic.

These Baked Brown Rice And Vegetable Falafel Patties (or balls) are great on their own and also go really good served in you favorite sauce (meatball style). You can also freeze them after they’re ready and use when you need to. Really a treat and so easy and healthy.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Delicious Baked Brown Rice and Vegetable Falafel
Author: 
Recipe type: Vegetarian, Mediterranean
Cuisine: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 28 balls
 
Falafel (apparently) does not have to be made of chickpeas. Check out this recipe - Vegetables, Cornmeal and Spices make all the difference.
Ingredients
  • 1 Cup Cooked Brown Rice
  • ½ Red Bell Pepper
  • 1 Carrot
  • ¼ Small Onion
  • 1 Celery Stick (no leaves)
  • Small Bunch of Fresh Cilantro (about ¼ Cup packed sprigs)
  • 1 Tbsp Olive Oil
  • 1 Egg
  • 8 Tbsp Cornmeal
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • Ground Black Pepper
Instructions
  1. Preheat oven to 375F (190C) and layer baking sheet with parchment paper.
  2. Put the rice, pepper, carrot, onion and celery in a food processor and blend well until finely chopped.
  3. Remove the mix from the food processor to a mixing bowl and add the egg, olive oil and spices and mix well until evenly combined.
  4. Add in the cornmeal and mix together. Depending on the type of cornmeal, you might need to use more or less of it, 1 Tbsp give or take, you just want the mix to be good enough (and no veggie juices) for shaping and placing on the baking sheet.
  5. Using a teaspoon scoop one teaspoon at a time and place on a parchment paper layered baking sheet. You can also try and give it a little ball shape.
  6. Bake in 375F (190C) for 15-20 minutes.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect. Growing up in a place where falafel can be found […]

Read More

Breaded Tofu Schnitzels

Home Made Cooking

Every Friday we have the same thing, Breaded Schnitzels and mashed potatoes for me and the kids and something vegetarian to go with the mashed potato for the hubby.

The kids love it, I love it, why fight it? so basically every week the things that change are the side salad/s and the vegetarian dish.

Every Friday I wreck my brains until it hurts, trying to figure out what kind of vegetarian dish I can make that is not boring and goes well with the potatoes; secretly wishing my husband would just go with a breaded chicken schnitzel. But that will never happen, he’s been vegetarian for the past almost 30 years, it’s pretty much permanent now 🙂

I like my schnitzel, it;s so easy to make, I eat it piece by piece loaded with mashed potatoes on each piece, it’s so simple and so delicious.

So the other week I decided I’ll make the hubby vegetarian schnitzels, literally mess free and with minimum work. Bake it in the oven to avoid the deep frying and there you go. Schnitzel.

So I investigated a bit about tofu, about how long it can and should be marinated to absorb flavors, because between us, it tastes like nothing when you eat it as is,

I bought tofu, marinated, dipped in flour, egg, bread crumbs, baked and it’s PERFECT! The kids loved it! oh and the hubby too.

The important thing is to really marinate the tofu slices well and long enough, in a marinade that had a strong flavour because you want to feel the flavor. It is also important to slice the tofu into slices that are at least ¾ inch thick otherwise it’ll fall apart during the preparation process, and finally, get the firm tofu, it indicates the firmness of the tofu on the package just go firm.

Other than that, it’s an easy, tasty and cheap dish.

Tofu Schnitzels

Breaded Tofu Schnitzels
Author: 
Recipe type: Main
Cuisine: Vegetarian
Cook time: 
Total time: 
Serves: 7 Schnitzels
 
Easy to make vegetarian Schnitzel. Breaded and crunchy and looks great.
Ingredients
  • 1 Egg
  • ¼ Cup Water
  • 3 Tbsp Mustard
  • 2 Tbsp Soy Sauce
  • ½ tsp Ground Cumin
  • ½ tsp Garlic Powder
  • Ground Black Pepper
  • 1 Package Firm Tofu (1 block)
  • Breadcrumbs
  • All purpose Flour
  • Vegetable Oil
Instructions
  1. In a shallow but medium/large storage container (Tupperware perhaps) start preparing the marinade. Beat the egg, add the water, mustard, soy sauce, cumin, garlic powder and pepper and beat all together until fully combined into a batter.
  2. Slice the tofu block into ¾ inch thick slices (I got 7 slices from 1 block). Make sure you slice the shorter end, you don’t want huge slices, they’ll fall apart.
  3. Place the slices (preferably in one layer) inside the marinade (egg batter) container. Hopefully the marinade covers the slices but if it doesn’t, while the container is sealed, turn it upside down gently to make sure the marinade is in contact with all the slices. This also applies if you have more than one layer.
  4. Place the sealed container with marinated slices in the fridge for 2-4 hours. Turn the container once in a while to make sure the marinade reaches all the slices.
  5. After 2-4 hours, remove from the fridge and prepare 2 plates, one with some flour and one with breadcrumbs.
  6. Preheat the oven to 400F (200C) and layer a baking sheet with parchment paper (to avoid mess). It is preferred to use an oil sprayed oven rack that sits in/on the baking sheet but if you don’t have something like this simply remove the oven rack and oil spray it (don’t place the rack inside the preheated oven quite yet).
  7. Carefully pour the marinade leftovers into a separate deep plate - you’ll need it.
  8. Take one tofu slice at a time and gently dip in the flour, then in the marinade mix and then in the breadcrumbs; making sure it’s covered well on all sides.
  9. Brush one side of each slice with vegetable oil, avoiding removing the breadcrumb coating.
  10. Place the breaded slice on the pre-oiled oven rack on its oiled side and repeat with the rest of the slices.
  11. Once all the slices are on the rack, brush the top of each slice with extra oil. Now, both sides are brushed with oil.
  12. Place in the preheated oven for 25-30 minutes or until browned to your preference (some like it reaaaaaly crunchy).

Tofu Schnitzels

Every Friday we have the same thing, Breaded Schnitzels and mashed potatoes for me and the kids and something vegetarian to go with the mashed potato for the hubby. The kids love it, I love it, why fight it? so basically every week the things that change are the side salad/s and the vegetarian dish. […]

Read More
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