Customize the salad according to your preferences. You can add a drizzle of honey for sweetness or a sprinkle of crushed red pepper flakes for a touch of heat.
This classic Caprese salad with balsamic glaze is a simple and elegant dish that celebrates the freshness of the ingredients. The burst of flavors from ripe tomatoes, creamy mozzarella, and aromatic basil, all enhanced by the rich sweetness of balsamic glaze.
Quesadillas made from a mixture of beans and corn
Ingredients:
1 can of black beans, drained and rinsed
1 cup of corn, fresh or frozen
1 bell pepper, diced
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (such as cheddar or Mexican blend)
4 large flour tortillas
Olive oil or cooking spray
Instructions:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and cook for 34 minutes until they begin to soften.
Add the minced garlic, black beans, and corn to the skillet. Stir in the cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes until the mixture is heated through and the flavors are well combined. Remove from heat and set aside.
Heat a separate skillet or griddle over medium heat. Lightly coat the surface with olive oil or cooking spray.
Place one flour tortilla on the skillet. Sprinkle a quarter of the shredded cheese over half of the tortilla.
Spoon a quarter of the bean and corn mixture over the cheese. Fold the tortilla in half over the filling, creating a half-moon shape.
Cook for 23 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Once all the quesadillas are cooked, slice them into wedges and serve hot with your favorite toppings such as salsa, guacamole, sour cream, or fresh cilantro.
Quiche with spinach and feta
Ingredients:
Preheat your oven to 375° F (190° C) and place the pie crust in a 9-inch pie dish. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 34 minutes. Add the chopped spinach and cook until wilted, about 23 minutes. Remove from heat and allow to cool.
In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and garlic powder.
Spread the cooked spinach and onion mixture evenly onto the bottom of the pie crust. Sprinkle the crumbled feta and shredded mozzarella cheese on top of the spinach.
Gently pour the egg mixture over the spinach and cheese, making sure it is evenly distributed.
Place the quiche in the preheated oven and bake for 3540 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 1015 minutes before slicing and serving. Your delicious spinach and feta quiche!
Vegan Falafel with Tahini Sauce in Pita Bread
Instructions:
In a food processor, combine chickpeas, parsley, red onion, garlic, cumin, coriander, cayenne pepper, salt, and pepper.
Pulse until the mixture is well combined but still slightly coarse.
Transfer the mixture to a bowl and stir in the all-purpose flour. The mixture should be firm enough to hold its shape.
Shape and Cook the Falafel:
Preheat the oven to 375° F (190° C).
Form the falafel mixture into small patties or balls.
Heat olive oil in a skillet over medium heat.
Cook the falafel patties until golden brown on each side, about 34 minutes per side.
Transfer the partially cooked falafel to a baking sheet and bake in the preheated oven for an additional 1520 minutes or until fully cooked and crisp.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency by adding more water if needed.
Warm the pita bread in the oven or on a skillet.
Spread a generous dollop of tahini sauce on each pita.
Place a few falafel patties on top of the sauce.
Add sliced tomatoes, cucumbers, shredded lettuce, and red onion.
Fold the pita bread in half or roll it up, securing with a toothpick if necessary.
Feel free to customize the toppings and add your favorite veggies for a personalized touch.
Fried tofu with broccoli and cashews
Ingredients:
1 block of firm tofu, pressed and cut into cubes
1 head of broccoli, chopped into florets
1/2 cup of cashews
3 tablespoons of soy sauce
2 tablespoons of sesame oil
2 cloves of garlic, minced
1 teaspoon of ginger, grated
1/4 teaspoon of red pepper flakes
2 green onions, sliced
2 tablespoons of cornstarch
Salt and pepper to taste
Cooking oil
Instructions:
In a large skillet or wok, heat up 2 tablespoons of cooking oil over medium-high heat.
Dredge the tofu cubes in cornstarch and gently shake off any excess. Place the tofu in the skillet and cook until golden and crispy on all sides, about 57 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the broccoli florets and cashews. Cook for 57 minutes, or until the broccoli is tender and the cashews are toasted. Remove from the skillet and set aside.
In the same skillet, add the sesame oil, garlic, and ginger. Cook for 12 minutes, or until fragrant.
Add the fried tofu, broccoli, and cashews back into the skillet. Pour in the soy sauce and red pepper flakes. Toss everything together until well combined and heated through.
Season with salt and pepper to taste.
Garnish with sliced green onions and serve hot.
Stuffed Bell Peppers with Quinoa and Vegetables
Ingredients:
Instructions:
Preheat the oven to 375° F (190° C) and line a baking dish with parchment paper.
Rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 1520 minutes until the quinoa is cooked and the broth is absorbed.
While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place the peppers upright in the prepared baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 34 minutes. Add the minced garlic, diced zucchini, and carrot, and cook for another 56 minutes until the vegetables are tender.
Stir in the cooked quinoa, corn, cumin, paprika, salt, and pepper. Cook for an additional 23 minutes, stirring continuously.
Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers, pressing down gently to fill any gaps. If desired, sprinkle shredded cheese on top of the filling.
Cover the baking dish with foil and bake the stuffed bell peppers for 2530 minutes or until the peppers are tender.
Remove the foil and bake for an additional 510 minutes to lightly brown the cheese, if using.
Once done, remove the stuffed bell peppers from the oven and let them cool slightly. Garnish with fresh chopped cilantro before serving.
Grilled portobello mushroom burger with avocado
Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and gills if desired.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. Brush the marinade over the mushroom caps, making sure to coat both sides. Let them marinate for at least 15 minutes.