Spicy, vegetarian (if you’re watching dairy, this one’s vegan) and, of course, gluten free! This recipe can be adjusted according to your liking in heat, spice, texture, and thickness. Meat lovers won’t miss a thing with the addition of crumbled veggie burgers giving it not only the look of ground beef, but the texture as well.
To start – dice scallions and onions and chop mushrooms and bell pepper. I prefer red peppers for the sweetness and baby portobello mushrooms for their intense flavor.
Sauté until all is soft and the mushrooms start to give off their juices. I always cook with extra virgin olive oil because I love the fruitiness!
A crumbled veggie burger or two will up the meat factor and boost the flavor. I used a portobello veggie burger here.
Sauté together with oregano, cumin, chili powder, paprika, garlic powder, and crushed red pepper.
And finally beans: I used cannellini, red kidney beans, and black beans. The protein in this dish is through the roof!
3-1 water and vegetable stock finish it up. Use less liquid for a thicker consistency.
Let simmer for about 30 minutes.
I hope you try this dish. Spoon into a pretty bowl with a couple slices of jalapeno pepper and a dollop of sour cream. Serve with tortilla chips.
Here we go again! Another attempt at cutting the carbs and another successful, healthy addition to my growing stack of no-carb comfort food.
The prep work started with one head of cauliflower cut into chunks.
I love cheese! So I took the cheesy flavor to another level by replacing plain old cheddar with equal parts of seriously sharp cheddar and fontina cheeses. The cheddar has a delicious bite and the fontina is smooth and creamy.
I still wanted to up the veggies and thought going for greens was the best nutritional choice. I added chopped spinach and sprinkled in some frozen peas.
I mixed it all up with a couple of beaten eggs, cream, and plenty of black pepper.
A good sprinkle of paprika before baking.
Creamy, cheesy, and yummy!
I’ll definitely make this one again!
I’ve been busy in the kitchen lately and still trying to lighten up for summer. I don’t make soup very often; I like texture and having my teeth sink into deliciousness.
However, this soup just might turn me into a soup enthusiast. It’s velvety creaminess is rich and chunks of tomatoes gives it texture. It’s a satisfying meal that’s comforting enough for winter and light enough for warmer months.
I started with chopped tomatoes drizzled with extra virgin olive oil tossed in oregano, basil, thyme, garlic powder, and plenty of freshly ground black pepper.
After roasting for about an hour, the house smelled heavenly!
I roughly mashed with a potato masher but it could be blended in a food processor for a smoother consistency.
After transferring to a saucepan, I added veggie broth, light cream, a splash of balsamic vinegar, and simmered for about 20 minutes.
And finally…the perfect cup of soup!
I’m looking forward to trying this with fresh garden tomatoes come summertime!
I’ve wanted to try this for a while and in my efforts to eliminate heavy carbs from my diet, this is a great way to lighten up veggie fried rice. So here’s my version of cauliflower rice.
The main ingredient – one large head of cauliflower, pulsed and ready for the frying pan.
The veggies: Spinach, broccoli, broccoli slaw, zucchini, summer squash, mushrooms, peas, red bell pepper, and onions. Seasoned with garlic powder, curry powder, ginger, basil, sriracha pepper flakes, and sautéed in olive oil.
Finally. Added the cauliflower, two eggs (slightly beaten), a good splash of soy sauce, and stirred it all up.
A meal in itself and I didn’t need a nap after eating this – a keeper!
Being a vegetarian is easy; cutting the carbs requires a little more effort. Tonight’s dinner was a tasty spin on the very popular sliders popping up everywhere.
A grilled veggie burger tucked between two grilled portobello mushroom caps replete with the fixings was filling, low-cal, and carb-free. A side of grilled broccoli helped keep this dish healthy and low-fat.
For a healthier version of pub grub and an addition of carbs, baked potato fries would be a perfect side for this dish!
This is a new one for me. Eggplant Lasagna vs. Eggplant Parmesan. I’d definitely make this again – bubbly, cheesy, comforting, delicious!
I omitted breading the eggplant to lighten it up a bit and broiled (instead of fried) the slices before baking in the casserole. Layers of lasagna ingredients with eggplant substituted for the noodles: ricotta, mozzarella, homemade tomato sauce. All ingredients are low-fat and a little piece goes a long way.
Keeping it healthy and delicious the best I can!
A great winter dish and a lighter, leaner, low-carb substitute for lasagna.
This dish tastes like summer! To be honest, I don’t remember what crab tastes like but I made these for a guest and she didn’t know they were veggie until I told her. The secret ingredient is hearts of palm which mimics the texture of crab. Add a little sea kelp seasoning to the mix and viola! Mock-crab cakes. I also added a few pieces of artichoke for additional texture, and I just happen to like artichokes. Gluten-free breadcrumbs work well for the coating on these little cakes. A side salad makes this a light summer meal. I’ll be making this one again!