Tag Archives: Vegetarian

Sweet Pepper Hummus

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Hummus Carrots Cucumbers

25 oz. Garbanzo Beans (Chickpeas)

3 Lemons, Juiced

5 Cloves Garlic, Roasted

1 Onion, Roasted

1 Red Bell Pepper, Roasted

1 Scallion, Finely Chopped (garnish)

2 Tablespoons Olive Oil

Salt & Pepper

Prepare beans according to the package cooking instructions, or use organic, canned garbanzo beans.

Cube bell pepper and onion, place in baking dish with garlic, and drizzle with olive oil.  Roast in 350º oven until lightly browned (approximately 40 minutes).  Combine roasted vegetables, beans, lemon juice, olive oil, salt & pepper in a blender or food processor, and process until smooth.  For a sweeter hummus flavor, roast 2 bell peppers and 2 onions.

Serve with your favorite sliced veggies for a dipping delight!

Serve at room temperature or chilled.

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Kale Chips

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Head of KaleKale Chips

Olive Oil

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Preheat oven to 350º.

Remove Kale from stalk and tear into bite-sized pieces.  Place in large mixing bowl, drizzle with Olive Oil, season to taste with Garlic Salt and Spices.  Toss Kale mixture until lightly coated with Olive Oil.  Arrange Kale pieces in a single layer on baking pan.  Cook for 10 minutes, then flip and return to oven for another 5 minutes.  Monitor closely to prevent burning.


Artichoke Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 ArtichokesArtichoke Soup

1 Onion, Diced

28 ounces Organic, Chicken (or Vegetable) Broth

Olive Oil

Nutmeg (to taste)

Salt & Pepper (to taste)

Steam artichokes for 45-60 minutes.  Allow to cool, then remove leaves and choke, leaving only the heart and stem.  Cube the artichoke hearts and stems, set aside until soup base is prepared.

Video: Steaming Artichokes

In a large saucepan, cook onion in olive oil until translucent.  Add remaining ingredients, and cook on medium-low heat for approximately 15 minutes.  Remove from heat, and allow to cool.  Pour mixture into blender, purée until creamy.  Place soup back in saucepan, and re-warm.

Optional:  Add a handful of spinach while re-warming soup.

Serve Hot.  Accompany with Pan Fried Eggplant and Lentil Chips.

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Pan Fried Eggplant

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Large Eggplant

Balsamic Vinegar

Olive Oil

Garlic Salt

Thinly slice eggplant into long strips.  Coat large frying pan with Olive Oil on medium-high heat.  Place eggplant slices in base of pan, drizzle with Balsamic Vinegar, season with Garlic Salt.  Cook for approximately 5 minutes, then flip eggplant to brown both sides evenly.

Serve warm.


Baked Broccoli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Broccoli Heads, remove stems

Garlic Salt

Olive Oil

In a large baking dish, arrange broccoli florets to cover the bottom of the dish.  Drizzle olive oil liberally, and sprinkle garlic salt to taste.  Bake on 400° for 20 minutes.

Serve warm.

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Steamed Eggplant

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Eggplant, Cubed
1 Tbsp. Olive Oil
Garlic Salt
Ziploc Zip&Steam Bag

Cube eggplant into 1 inch squares.
Place in Zip&Steam bag with 1 Tbs olive oil.
Cook in microwave for approximately 6 minutes.
Pour onto serving dish, and add garlic salt to taste.

Serve Hot.

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