Dinners


All Dinners ( click for a complete listing) 


All of the recipes on my blog are gluten free, vegetarian, or vegan and made from real food! 


Pasta Recipes ( also zoodles- zucchini noodles) 




Gluten Free Pasta Salad ( Vegan and delicious)


Spaghetti Vegetable Salad  - Chopped vegetables mixed with gluten free spaghetti ( vegan) 

 Spiralized Zucchini ( Zoodles) 

                 Zoodles in Vegan Avocado Pesto Sauce  ( no cooking raw)

Zoodles in Sun Dried Tomato Marinara Sauce ( Raw) 

Zoodles and Mushrooms ( also how to sprialize)

Skinny Zucchini Noodles ( zoodles) and Vegetables

Cherry Tomato Marinade Sauce ( Raw) for zucchini noodles 

Zoodles and Red Cabbage and Ginger Sauce


A Partial Listing of Vegetable Entrees

Cauliflower, Cashew ,and Raisin Stir Fry   ( vegan, grain free)


Delicious Zucchini Biscuit Quiche  ( great summer recipe)

Vegan Stuffed Mushrooms  ( great summer recipe, raw , vegan option, basil)





Ratatouille Polenta  ( vegan optional)

Korean Bibimbap ( salad and egg)



Crock Pot Falafel  ( vegan) 


Lo Carb Pizza ( GF too)  (vegetarian, cauliflower )


Mexican Bean Bake Casserole   ( vegetarian, excellent) 


Stuffed tomatoes or peppers  ( vegan- use rice or quinoa) 

Ratatouie Polenta  ( Vegetarian and very tasty)

Easy lentil pilaf  ( vegan ) 

Vegetable Chou Mein ( vegan) 


Greek Salad   ( vegetarian- makes a light meal) 

Middle Eastern Mezza Platter  - all kinds of middle eastern appetizers

7 Spaghetti Squash Dinners- Great round up of vegetarian dinners


Easiest way to cook Spaghetti Squash ( vegan)

Chinese Lettuce Wrap  ( with lentils Vegan) 




The follwing section is gluten free and Vegan

Vegetarian Mock Chopped Liver  ( Fabulous)


 Cajun Sweet Potato Fries- can't get enough of these


Sesame Vegetable Noodles G.F.

Spinach and garlic sauteed spinach with GF pasta


Arugula and garlic saute over spaghetti squash


How to cook spaghetti squash


Garlic and Herbs Roasted Tomatoes


Ratatouille Polenta


Roasted Mediterranean Vegetables


Roasted Sweet Potato Fries

Cauliflower Cashew Stir Fry


Baked apple, yam , and apricot casserole


Turkish Pasta Dinner entree


Stuffed Summer Squash


Spaghetti Squash Chou Mein

Sweet Potato Muffin Cups

Vegetable Polenta

Summer Yellow Squash Recipes


Vegan Lentil and Bean Recipes

Black Bean and Quinoa Burgers

Black Bean Portobello Burgers 

Basmati Rice and Black Beans

Black Bean and Butternut Squash Dinner

Black Bean Summer Salad

Dirty Rice and Black Beans

Chinese Lettuce Wrap  ( with lentils Vegan)

Eggplant and Black Bean Chili

Mardis Gras Creole Red Beans and Rice

Egyptian Ful Medames ( fava bean recipe) 

Lentils, rice, and caramelized onions ( Mujadara) 

Mexican Lentil Soup


 Vegan Quinoa Recipes

Orange Cranberry Quinoa


Stuffed Peppers with quinoa and black beans


Quinoa Chinese Style

Quinoa Salad with Lemon Dressing


Asian Quinoa Slaw

Quick Quinoa Salad 

Vegan  Salads and Appetizers


Sweet Red and Orange Coleslaw ( no sweetners)

Quinoa Salad with Lemon Dressing












Vegan Desserts


Homemade Fresh Fruit Ice Cream and  Sorbets ( Vegan) ** Easy Easy Easy

Raisin Oatmeal Breakfast Cookies





Chocolate Pudding - made in 5 minutes with avocado AMAZING

Key Lime Puddingmade in 5 minutes with avocado- creamy and delicious







Thanksgiving


Passover 

13 Gluten Free Recipes for Passover   ( vegetarian) 


Rosh Hashana


10 Vegetarian/vegan Roundup of Recipes


.......breakfast recipes






























































________________________________________
For J: 

Soup Grouped By Season
Any of the soups can be made in any season- 
I grouped the soups on my blog according to when the produce is local in farmer's markets and most available
All soups are always gluten free and almost all  soups are vegan unless otherwise indicated as vegetarian





All soups are always gluten free,  take under an hour to make, and vegan  unless otherwise indicated.

Basic Broths

Vegetable broth 
mushroom broth
Asian Style Broth
Vegan Chicken broth substitute

Winter Soup- ( dec, Jan, Feb, March) 

Cold days and  icy cold nights call for homemade soup . Nothing can warm up the home, the heart, the body and the soul like a large pot hot homemade soup. 

 Flavors of Winter 

Comforting Feel Better Broths and hearty satisfying soups made from carrots, kale, cabbage, cauliflower, potatoes, broccoli, mushrooms, garlic, onions, beans and lentils which are all winter staples.. 


Quick Root Vegetable Soup with Cauliflower Rice

Creamy Broccoli soup

Hungarian Mushroom Soup

Cauliflower and White Bean Soup ( need to be  moved to beans and lentils)

Kale and Navy Bean Soup ( need to be  moved to beans and lentils)

Chinese Hot and Sour Soup 

Flu Buster Soup 

Creamy Potato Leek  

Skinny Cabbage Soup 

Anti Cancer Soup

Vegan Chicken Broth Substitute

Asian Carrot Cabbage Soup ( recipe below)

   Heartier bean and lentil soups


Black Bean and Butternut Squash Soup ( Crock Pot)

Shortcut Black Bean Soup ( see recipe below) 

Cuban Hot and Spicy Black Bean Soup  

Mexican Lentil  

Egyptian "aatz"  Soup  

Turkish red lentil soup 

Hearty Italian Style Vegetable Soup 

** added this new Tangy Lentil Soup

***added this new Indian Spiced Tomato Soup

***new * Mushroom Lima Bean soup


Quick Asian Carrot Cabbage Soup


Prep: 5-10 minutes
Cook Time: 20 minutes

Ingredients:
2 Table spoons of olive oil or olive oil spray
2 cups of chopped savoy cabbage
1 onion sliced in half moons
3 large cloves garlic, chopped
1 knob of ginger, grated
Grated black pepper
1 large carrot , grated
2 Tablespoons Organic Ponzu ( Wan Ja Shan brand is a gluten free brand)

Directions

Spray a large skillet with oil spray or use 2 teaspoons of olive oil. Sautee onions  until translucent . Add cabbage, garlic, carrot, and ginger and continue to sautee stirring frequently for about 15-20 minutes.When vegetables are soft, transfer to a sauce pan and add 4 cups of homemade vegetable broth. Bring to a boil, remove from heat and serve immediately. Add additional Ponzu sauce if desired.



Shortcut black bean soup Recipe


Prep Time: 10 minutes
Cook Time: 25 minutes

2 15 ounce cans of organic black beans or 4 cups homemade cooked beans
1 onion , diced 
2 cloves garlic, diced
1 green pepper, diced
1 cup vegetable broth
1 cup boiling water 
1 tsp cumin 
6 Tablespoons of your favorite salsa
Garnish: Diced red onion, diced green scallions, diced green pepper
Serving suggestion: Eat with cooked white organic Basmati rice 

Directions: 
In a 3 quart soup pot, sautee the onion, garlic, and green pepper on a low flame until soft. Add one can of black beans with its liquid, 1 cup broth and 1 cup of boiling water. Bring to a boil, reduce to a simmer and then simmer for 10- 15 minutes. Using an immersion blender, puree the soup. Add the other can of black beans and cumin. Bring to a boil, reduce to simmer and simmer for another 5- 10 minutes stirring so the soup doesn't burn. Garnish with chopped red onion, scallion, and green pepper.



Flavors of Fall ( Sept, Oct, Nov)
there is a huge difference between September temperatures and November temperatures. September could be 85 degrees and November could be 30.. this season spans the end of the summer crops and the beginning of the cold winter.
Sweet or savory soups offer warming goodness on blustery days and damp chilly evenings using sweet winter squashes and pumpkin, apple ,Leeks, shallots, brussels sprouts,  cauliflower, kale, kohlrabi, broccoli raab, carrots, beets, greens, cabbage, onions, and garlic.


savory


Asian Shitake Mushroom Soup in 10 minute

Broccoli Raab and Potato Soup

Brussels Sprout and Leek Soup in 12 minutes 

Stone Soup

Fresh Spinach and Garlic Soup

Savory Butternut Squash Soup with Rosemary 

Creamy Cauliflower and Kale Soup

Chunky Potato Leek

Fall Harvest Soup with Pumpkin

*** New Chinese Cabbage Soup


My grandmother's Russian Beet Borscht

Lemony Green Sorrel Soup

Miso Soup

Vietnamese Pho

sweet 

Butternut Squash Soup with Cinnamon and Apple

Roasted Carrot Soup with Sweet Cardamom 

Creamy Pumpkin Pie Soup

Bean and Lentil Fall Soups

Kohlrabi and Red Lentil Soup 

Lentil Leek Soup

*** New Tuscan White Bean Soup ( recipe below) 

Tuscan White Bean


Ingredients: 

1 pound bag of  great northern beans or navy beans soaked over night and drained 
1 cup of diced or sliced carrots
1 cup of diced onion 
1 cup of diced celery 
2 bay leaves
1 Tablespoon of olive oil
1/2 teaspoon of salt free seasoning ( Like Trader Joe's 21 Salute)
1/2 teaspoon of ground ginger ( do not use fresh ginger the taste is entirely different )
Enough water to just cover the beans and vegetables plus 2 extra cups 
1 tsp of turmeric
Himalayan salt and cracked pepper to taste
optional: season with smoky paprika

Directions: 


Place all the ingredients except the salt in a slow cooker on high and cook for 4 hours until beans are soft. When beans are nice and soft, add the salt and turmeric ( the salt make keep the beans from softening) You can eat the soup just the way it is or blend it partially with an immersion blender to desired consistency. If you like a smoky taste, season lightly with smoky paprika. The soup will thicken the longer it sits. If you have leftovers, you may need to add a little water and stir before reheating. 



Broccoli Raab and Potato Soup Recipe

Prep time: 15 minutes
Cook time: 15-20 minutes

Ingredients:

1 store size bunch of broccoli raab, washed and chopped
1 medium onion sliced in half moons
2 cloves garlic, chopped
Olive oil spray or 2 teaspoons of olive oil
2 medium carrots, sliced
2 medium red potatoes, diced
4 cups of vegetable broth
5 cups water
optional : 2 Tablespoons of unflavored coconut milk or almond milk for each bowl of soup


Directions

Fill a medium soup pot with 5 cups of water. Add chopped potato and carrots. Bring to a boil and then reduce to simmer covered until vegetables are tender about 15 minutes. While your vegetables are simmering, spray a large skillet with olive oil spray. Sautee the onions, garlic and broccoli raab (or spinach) in  skillet for about 5 minutes. Add the sauteed vegetables to the soup pot and puree with an immersion blender ( or remove and blend in batches in a regular blender)
Upon serving: add 2 Tablespoons of coconut or almond milk to each bowl


Salads to complement your soup and provide some raw vegetables that a high in antioxidants , enzymes, fiber , and nutrients.




Spring Soup ( April, May mid june)

Flavors of Spring

Sunny days and warming temperatures invite lighter soups from new spring greens, artichokes, asparagus, carrots, mushrooms, spinach, green peas, lettuces,  onions, garlic, with delicately warming spices of turmeric, ginger, cardamom, cumin..

Spring Vegetable Soup

Lemony French Artichoke Soup

Creamy Asparagus Soup

Carrot Ginger Comfort Soup

Golden Cauliflower Soup in 25 minutes

Spicy Moroccan Carrot Soup 

Mushroom Artichoke Broth

Creamy Mushroom Bisque 

spring Vegetable Soup

Simple Spinach Soup

 Fresh Spring Green Pea Soup

Thai Tomato Coconut Soup

Italian Spinach and Garlic

Slow Cooker Detox Soup 




Summer Soup
Hot weather, humid days call for chilled soups and light blends using Flavors of summer like tomato, sweet and hot peppers, cucumber, corn, zucchini,  fennel, cherry tomatoes, garlic, strawberries, blueberries. watermelon and coconut and almond milks.


Avocado Basil Gazpacho

Spanish Gazpacho ( recipe below)

Farm Fresh Corn Chowder

Chilled Carrot Soup

 Homemade Tomato Soup

Roasted Summer Tomato Soup  

Creamy Tomato Avocado Soup

Creamy Zucchini Soup 

** New Yellow Squash Soup and red quinoa ( recipe below) 

Tomato Soup Party Shooters 

Roasted Cherry Tomatoes and Carrots Soup for two 


Okroshka Russian Yogurt Soup ( vegetarian) 

Chilled Corn and Fennel Soup ( vegetarian) 

Cucumber Summer Detox Soup

Chilled Strawberry Basil Soup

Refreshing Chilled Watermelon Mint Soup ( recipe below)


Spanish Gazpacho

Prep Time: 10-15 minutes
Cook Time: none

Ingredients: 
4 medium summer tomatoes
1/2 red onion, chopped
1 clove garlic, chipped 
1 red or yellow pepper
1 cup of cilantro
1/2 large hot house cucumber or 3 Persian cucumbers, ( peeled and sliced)
Juice of 1 lime
1 Tablespoon olive oi
1 Tablespoon cumin 
Himalayan salt and cracked pepper to taste


Directions:
Place chopped tomatoes, garlic, and cilantro into the food processor and process for two- three  short bursts. Add red onion, red or yellow pepper, cucumber, fresh lime juice, olive oil, cumin powder, salt and pepper. Process until smooth ( it will have a texture) . Taste and add additional seasoning to your taste ( cumin, olive, oil, lime juice, salt pepper). Place in glass container and chill for at least 3 hours or overnight.If you prefer a smoother texture use a blender to make the gazpacho.Garnish with finely chopped cucumber, tomato, cilantro.

Watermelon Soup
Ingredients: 
1 cup of cold watermelon, chopped
1 cup of cold watermelon juice ( created after scooping out the watermelon)  
1/8 of an organic lime with skin
1 teaspoon of raw organic honey or agave syrup  
2 mint leaves, washed and chopped
1 cup of full fat coconut milk or 1/4 cup of coconut cream
1/4 teaspoon of orange blossom water 

Directions: 


Using a powerful blender like a Vitamix, blend all of the ingredients until the lime in pulverized. Pour into soup bowls and garnish with fresh mint.

Strawberry Soup    

1 pound of organic sweet summer strawberries, washed, stem removed, and chopped


1 cup of coconut milk 


1/4 summer basil 


1 teaspoon of fresh lime juice


sweetener to taste ( honey, agave)  


Place all of the ingredients in a blender. Blend until everything is well blended. Remove and place in individual serving bowls or glasses. Chill for at least 4 hours or more. Serve with a leaf of basil for each person.


Summer soup
Yellow Squash with Red Quinoa Soup

Ingredients for Summer Squash Medley
5- 6 cups of sliced summer yellow squash
5 organic carrots , sliced thin
1 medium onion , sliced in half moons
2 ribs of celery, diced
Olive oil for sautéing ( 2 teaspoons)
salt and cracked fresh pepper to taste

Directions: 
In a large skillet, sauté the onions and carrots in the olive oil until they begin to soften. Add the summer squash, cover, and cook for  about 15 minutes until the squash is cooked. Remove from the skillet and add to a large bowl. Allow to cool. Toss in the raw diced celery and cooked quinoa. Season with salt and pepper to taste for an interesting summer salad! Or you can use the same recipe to make into a quick summer soup with the recipe below.

My notes

  • I use red quinoa because it tends to be less sticky
  • I cook the quinoa in vegetable broth to give it more flavor. 
  • The quinoa is very flavorful, so I do not add additional spices. 
  • If you prefer more spice, add something like Trader Joe's " 21 Salute" or Mrs. Dash's salt free seasonings
  • Add some nuts if you want this salad to be heartier



Ingredients for Quick Summer Squash Soup

4 cups of summer squash medley
4 cups of vegetable broth
optional: 1 cup of coconut or almond milk for cold soup
Optional: for hot soup, top each bowl with cooked red quinoa

Directions


Add the sauteed vegetables and the vegetable broth to a Vitamix or strong blender. Whiz until well blended. Pour into a saucepan bring to a boil and turn down to a simmer. Add the "milk"  if desired. Heat until hot and serve. Top with some cooked quinoa. Save for the next day and have it as a cold soup.
My notes:

  • If you would like your soup thicker and heartier, add a half cup of cooked red quinoa to your blender with the squash medley and the broth. I did, and then I still topped it with a tablespoon of quinoa some chopped scallions.

___________________________________________________________Salads 

Corn, Cilantro, and Cucumber Salad

Beautiful Mediterranean Summer salad


kale and blueberry salad

Colorful Asian Quinoa Slaw Salad 

Arugula, Cashew, and raisin Salad  

Cranberry Apple Salad 

Asian Peanut Slaw

Salad Dressings


Thai Peanut Dressing 



  • Fresh mint salad dressing
     tantalyzes the taste buds  
  • Secrets to making a tasty salad dressing
  • Cucumber -dill for special occasions
  • sweet balsamic reduction which is both rich and sweet ( fabulous) 
  • cranberry honey for a sweet,  yet tangy taste
  • Bonus-Bold  immune building lemon- alkalizing and delicious
  • apple and honey


  • __________________________________________________________________________________
    Healthy Ingredients and products that I use in my soup recipes

    Herbs and Spices-
    My first choice is always organic- EWG identintifies the Dirty Dozen- the 15 fruits and vegetables with the highest amount of pesticides. Strawberries are highest

    Article on Oprah.com about GMO


    GMO concerns- foods that are most likely always genetically modified
    corn and all products made from corn like cornstarch, corn syrup, , beets, potatoes, zucchini and yellow squash, Canola oil, soybeans and all products made from soybeans-papaya- dairy

    I buy organic produce as much as possible. 
    Always buy organic for the Dirty Dozen
    Always buy organic for genetically modified list ( corn, soy, papaya, zucchini, 

    What does GMO do to our stomach digestion? 

    Why you need to be concerned about eating Genetically Modified Produce ( GMO) 

    Bay leaf

    Garlic - always check to see where garlic is grown- I never buy from China

    Ginger- always check to see where the ginger is grown- I never buy from China

    alphabetize 

    Turmeric- benefits 

    Cumin- benefits

    Cayenne- benefits

    Cardamom

    Cinnamon- the right kind for health

    Dried Mushrooms- benefits and how to use

    Coconut sugar crystals- what are they and about lower glycemic impact

    Non GMO Cornstarch

    types of Lentils 

    red
    brown
    french green 

    Types of Mushrooms
    Shitake
    portabello 
    white
    oyster
    chanterelle
    Reishi
    maitake 

    Types of Beans

    Lima Beans or Butterbeans 
    White Beans- Navy, great northern, etc... 
    Black Beans
    chick peas


    Why I use Himalyan salt vs regular or sea salt

    cruciferous vegetables- benefits

     GMO ( negative on genetically modified foods )

    The most common GMO foods 

     corn and corn products in regard to GMO

    Gluten free Soy Sauce- source

    Toasted Sesame oil ( from USA)

    orange blossom water 

    Avoid potatoes that are green or have green spots- 

    Products I use from Trader Joes's frequently in my recipes 


    • 21 salute  - a salt free seasoning



    • frozen organic riced cauliflower 


    non chlorinated parchment paper for roastin in oven as opposed to chlorinated

    Organic vegetables - importance for health

    EWG Dirty Dozen - the vegetables that have the highest amount of pesticides and should always be purchased organic

    Water- good quality water 

    Soup Broths
    Tabatchnick 
    organic from Whole Foods
    Organic 

    Harissa- 

    Miso 

    Cardamom 

    ginger 

    turmeric 

    Resources for Health
    Chris Beat Cancer

    Tools to make cooking easier 

    Electric Kettle - boil water for soup- cuts down on time and doesn't expose the vegetables to the higher temperature.
    Immersion Blender- time saver and mess saver but not a necessity
    Vitamix ( not necessity but great to have- very expensive)
    Nutribullet ( not necessity but great to have- less expensive
    Blender- a necessity - least expensive and least powerful
    Food Processor- Very helpful 
    Peeler- a good peeler can make the difference between struggling to peel harder vegetables like butternut squash and the skin just flying off. Trust me the right peeler is a necessity.
    Cutting Boards- I use plastic boards that come in a package of 4 in a variety of colors. They are light as a feather- very flexible- easy to use and very economical. The one's I use are BPA free
    Good cutting knife

    Vegetables and benefits: 

    artichoke 
    asparagus
    avocado
    beets
    broccoli
    carrots
    cauliflower
    celery 
    cucumber 
    Greens- 
     kale, collard, chard, dandelion, 
    Daikon radish
    onion
    scallions
    shallots
    tomatoes 
    zucchini
    yellow squash
    zoodles ( spiralized zucchini noodles) 

    Add- Ins for soup

    I usually garnish my soups with a topping or add in- the raw vegetables add some enzymes, flavor, and crunch. The grains add some additional nutrients and make the soup more filling, the avocado adds some essential Omega 3, taste, and healthy fat, and the low carb cauliflower rice and zoodles are vegetables that taste like carbs!

    1. frozen cauliflower rice
    2. zoodles- what are zoodles, how to make and cook zoodles ( will supply) 
    3. diced raw veggies ( red onion, peppers, chives, scallions, tomato) 
    4. chopped avocado-  
    5. rice noodles
    6. cooked quinoa, 
    7, Basmati rice   Brown rice    Jasmine rice
    8. freshly squeezed lemon or lime juice
    9. Nutritional yeast


    Topics to cover

    1. Importance of fiber
    2. Importance of proper elimination 
    3. fermentation and it's importance to diet
    4. Advantages of slow cooker
    5. Advantages of Pressure cooking ( Instant Pot) 
    6. Oils - suggested oils vs. reasons not to use vegetable oils ( corn, canola, cotton seed, etc) 
    Olive oil - suggested
    Coconut oil - suggested
    Cooking oil olive oil spray
    7. Hydrogenated oils 
    8. Importance of daily raw food in diet 
    9. Plastic - harmful effect- BPA concern
    10. Cans- harmful effects - BPA concern

    Cutting methods: 
    Chopping
    Dicing
    Slicing 
    Slicing in half moons


    Broths

    Kitchen Scraps Vegetable Broth

    Ingredients
    1 large onion,  quartered
    2 stalks celery, chopped
    2 carrots, chopped
    3 cloves garlic
    1 bunch parsley, whole
    4 peppercorns
    Enough water to cover vegetables and then 4 more cups.
    Kitchen scraps from carrot peels, onion skin, parsley stems, potato peels, mushroom stems
    How to make kitchen scraps- every day when you use vegetables- after washing and scrubbing well to remove the dirt,  take the discards and peels and place in a plastic bag or container and place in the freezer. When you are ready to make vegetable broth, add the scraps that you have been freezing to your broth pot! It's economical and adds flavor to your broth. I use organic produce so I feel comfortable using the peels.

    Directions: 

    Place onion, celery, carrots, garlic, parsley, and peppercorns in a large soup pot. Add your vegetable scraps from the freezer that you have been collecting all week or more. Bring to a boil and simmer for 45 minutes. Cover and allow to sit for another half hour. Strain and use the broth to add to soups. Some cooks like to make this in the crock pot. If you do, cook on low for 3-4 hours.
    _______________________________________________________________________
    Turmeric Paste Broth- 
    ______________________________________________________________________
    Vegan Chicken Soup Substitute
    1 onion, chopped
    4 stalks celery, sliced
    2 parsnips- peeled and sliced 
    3 carrots- washed and sliced
    2 potatoes- washed and diced
    1 large handful of dill 
    1 large handful of parsley
    Himalayan salt and Cracked pepper

    Scraps in separate pot.
    _____________________________________________________________________
    Garlic Broth
    1 onion
    4 stalks celery 
    12 cloves garlic 
    1 potato



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