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Watermelon Granitas Tutorial

24 Jul

Freshtopia shows how to make a great summer treat, watermelon granitas. Take a look.

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Four Bean Vegan Chili Recipe

19 Mar


Photo Credit

Melisha writes:


Four Bean Vegan Chili
serves 6-8
15 min prep
50 min cook time
1 15oz can black beans, drained and rinsed
1 15oz can dark red kidney beans, drained and rinsed
1 15oz can chick peas (garbanzo beans), drained and rinsed
1 15oz can white beans, drained and rinsed
1 15oz can whole kernel corn, drained
2 jars of medium chunky salsa
2 4oz cans of chopped chili peppers (optional)
1 medium sized green bell pepper, chopped
1 medium sized yellow pepper, chopped
2-3 stalks of celery, chopped
1/2 medium onion, chopped
2-3 cloves of garlic, chopped
2 jalepeno peppers, coarsely chopped
1 tablespoon olive oil
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1/4 chili pepper
1 tablespoon of ground black pepper
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano. Cook and stir until onion is tender, then mix in the celery, bell peppers, jalapeno peppers, garlic, and green chile peppers (optional). Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the salsa into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, white beans and black beans. Bring to a boil, reduce heat to low, and simmer 40 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
You can also add vegan sour cream such as Tofutti as well as vegan cheese such as Daiya.  It gives an authentic and pleasing taste to this healthy spin on traditional chili.  Feel free to experiment and make it personal.

Thanks to Melisha for sharing this recipe. If anyone else has a healthy recipe to share, please send them to me at

Swarthy Daisy’s Morning Smoothie

10 Mar

In this video, Swarthy Daisy shares her morning smoothie and some great information about the health benefits of fruit and vegetables. Whether you are participating in our health challenge or not, this is a great video to check out. She also has lots of other fun and informative videos on her channel.

If you have a healthy recipe that you’d like to share, please send it to me at

Lentil Soup Recipe from Eating Beautiful

1 Mar


Dalia of Eating Beautiful submitted this recipe. This is great for those of you who are participating in the NR Healthy Eating Challenge. Even if you aren’t, you could still try this healthy meal.

Dalia writes:

This one is for the pressure cooker.

Lentil Soup
Serves 6
1 tablespoon olive oil
3 medium carrots (5 ounces), diced
1 onion (3.5 ounces), diced
1 clove garlic, crushed
1 cup (225 ml) crushed or pureed tomatoes
2 cups (450 ml) water
Salt and freshly ground pepper, to taste
1 cup (7 ounces) lentils
1 bay leaf
Freshly grated Parmesan cheese, to garnish
Preheat pressure cooker to saute setting. Add carrots, onions and garlic. Cook 2 minutes, stirring occasionally.
Add the tomatoes and water; season with salt and pepper. Add the lentils and bay leaf.
Set the cooker to high pressure for 8 minutes.

Follow Dalia on Twitter @eatingbeautiful and check out her website Here.

Thanks for the recipe! If any of you have a recipe you would like to share, please send it to

Photo Credit

NR Healthy Eating Challenge ~ 10 Healthy Recipes to Try

28 Feb


It’s Day 1 of the NR Healthy Eating Challenge. I am off to a great start. I’m feeling enthusiastic, and I think that this is going to be beneficial for all of us who are participating. To help get you started, here are 10 recipes. Check them out and see if you like any. If you would like to share a recipe with everyone, please send it to me at I received some from two participants already, and those will be posted soon. Also, I have gotten a few sponsors for us to do a few fun contests throughout.


Indian-Spiced Chicken Pitas

Five Spice Turkey & Lettuce Wraps

Spinach Salad with Chicken

Turkey Whole-Wheat Spaghetti

Oven Fried Chicken


Curry Baked Sweet Potatoes

Vegetarian Taco Salad

Raw Tomato Soup

Meatless Sausage Omelet

Avocado Burrito

Send any updates that you would like to share with the group to

Photo Credit

Curry Baked Sweet Potatoes

7 Jan

Recipe submitted by Juan Hagger of A Passion Filled Journey

I love this dish because it’s vegan, tasty, and extraordinarily nutritious.
Title: Curry Baked Sweet Potatoes (Vegan)
Prep Time: 7 min.
Cook Time: 40 min.
Ready In : 47 min.

1 Large    Organic Sweet Potato
                Organic Ketchup to taste (no sugar added, sweetened w/agave)
 1Tbsp     Extra Virgin Olive Oil
                Extra Virgin Italian Olive Oil Spray
                Curry Powder to taste
– Preheat Oven at 350 degrees
– Slice sweet potato

– Rinse slices
– Spray baking pan with Extra Virgin Italian Olive Oil Spray
– Place Sweet Potatoes in baking pan
– Drizzle with Olive Oil
– Both sides should be fully covered with Olive Oil.

– Season with Curry Powder to taste

– Bake at 350 degrees for 40 min.

Recipe by Juan Hagger

Pesto Stuffed Mushrooms

5 Jan

This is another video from Freshtopia. This one shows how to make pesto-stuffed mushrooms.  I like stuffed mushrooms. I like Pesto. I’m going to try this.

If you have a healthy recipe you’d like to share, send it to me at

Vegan Egg Nog Recipe

20 Dec

Here is a vegan version of egg nog for vegans or anyone wanting another option. This video comes from Freshtopia.

Photo Source:

Roasted Vegetable Cornucopias

20 Nov

Easy enough for kids to help make, elegant enough for a holiday celebration, these wow-worthy cornucopias will take you back to the times you made horns of plenty in grade school.

Serves 8

  • Cornucopias
  • 1 large egg
  • 1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed
  • Roasted Vegetables
  • 2 cups cauliflower florets
  • 2 cups baby zucchini, or 1/2 lb. regular zucchini, halved and cut into 1 1/2-inch chunks
  • 2 cups baby pattypan squash, or 1/2 lb. regular pattypan squash, cut into 1 1/2-inch chunks
  • 1 cup baby carrots
  • 12 purple pearl onions, peeled and halved
  • 6 oz. cremini mushrooms, trimmed
  • 1/4 cup olive oil
  • 2 Tbs. chopped fresh sage
  • 2 Tbs. chopped fresh marjoram
  • 1 Tbs. chopped fresh thyme
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper


  1. Preheat oven to 425F. Coat 2 baking sheets with cooking spray.
  2. To make Cornucopias: Tear off 8 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Roll each quarter into cone; bend “tail” if desired.
  3. Beat egg with 1 Tbs. water and pinch of salt in small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 1/2-inch strips. Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with 4 more pastry strips, “gluing” them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.
  4. Place cones on their sides on 1 baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet.
  5. To make Roasted Vegetables: Increase oven heat to 450F. Toss together all ingredients in large bowl. Spread vegetables on second baking sheet. Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly. Transfer to large bowl.
  6. To assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard.

Recipe and photo source: Vegetarian Times

Ultimate Vegan Chili

19 Nov

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two. 

Serves 8

  • 1 large onion, chopped (2 cups)
  •  2 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 chipotle chile in adobo sauce, drained and minced
  • 8 oz. baby bella mushrooms, finely chopped (11/2 cups)
  • 2 8-oz. pkgs. seitan, chopped (3 cups)
  • 3 Tbs. tomato paste
  • 2 tsp. smoked paprika
  • 2 tsp. dried oregano
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. celery salt
  • 3 15-oz. cans chili beans, such as Bush’s Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
  • 1 cup chopped carrots (2 to 3 large carrots)
  • 2 Tbs. low-sodium tamari or soy sauce 
  • 1 Tbs. vegan Worcestershire sauce 


 1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally. 

2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender. 
Recipe Source: Vegetarian Times