Sweet and Sour Cabbage Side Dish

If you are a fan of cabbage, you will love this easy to make sweet and sour side dish. It can be made using either red or green cabbage or a combination of both.  Your choice!

Made with white cabbage

Stuffed Sweet Potatoes: A Go-To Healthy Meal With Black Beans and Broccoli

Quick, Easy, and Healthy: Stuffed Sweet Potato with Black Beans and Broccoli - my easy go-to meal. 

When it comes to finding a meal that’s not only quick and easy but also nutritious, delicious, and budget-friendly, it can sometimes feel like a challenge. However, one recipe that checks all these boxes and more is the stuffed sweet potato with beans and broccoli. It’s a versatile meal that’s packed with flavor and essential nutrients, making it a perfect choice for anyone who wants a wholesome dish without the hassle.

How To Make Delicata Squash

Are you familiar with delicata squash? You've probably seen it in the supermarkets, but may never have tried it. It's a delicious winter squash variety that requires no peeling, so it's much easier to make than other winter squashes. 

Asian Peanut Noodle Dish

If you're looking for a quick, savory, and satisfying meal, this rice noodle dish in a creamy vegan peanut sauce is the answer. Packed with flavor and texture, it’s perfect for a weeknight dinner, a casual lunch, or even to take to a pot luck dinner. 

Aromatic (Brown) Jasmine Rice Almandine

This is a simple jasmine rice recipe that makes a delicious tasty side dish that will elevate your rice eating experience. 

Jeera Aloo: A Taste Of India

Are you a fan of exploring recipes from different cultures? I know I am! One of my go-to sources for Indian cuisine recipes is the blog Simple Gluten Free Kitchen.  The talented Balvinder offers a delightful array of all kinds of recipes, many of which are inspired by her Indian heritage. Of course all of her recipes also meet gluten-free standards.

Recently, I came across an interesting recipe for Jeera Aloo (cumin potatoes) on her blog. We love potatoes and enjoy Indian spices, so I  had to give this tempting recipe a try!

Toasted Tofu Croutons

Have you tried tofu? This is a simple quick air-fryer recipe for tofu that's crispy and tasty. (You could also make it in the oven).

Tofu can be eaten in a variety of ways. Most recently, I've been obsessed with making tofu croutons in the air-fryer.

Air-fried Eggplant - Easy and Tasty

Do you like eggplant? 

If you are looking for something a little different, these seasoned eggplant roll ups are moist, tender, tasty, and easy to make. They are a wonderful side dish especially topped with delicious Middle Eastern sauce. 

Vegetables With Crushed Roasted Peanuts -Delish

This colorful vegetable dish takes only 10 minutes to prep and 5 minutes to cook. You will be delighted with the delicious flavors  in a dish that lends itself to many variations! I love it.

Air Fryer Roasted Potatoes-Oil-Free

Roasted potatoes can be made in the air-fryer and are absolutely delicious. I make them oil-free, which substantially reduces the calories and fat yet they still taste really good.

What do I use instead of oil to crisp up the potatoes? 

Aquafaba!! 

Pineapple Confetti Salsa Served In A Pineapple

Got a pineapple? It's party time with pineapple confetti salsa served in a scooped out pineapple!!

 

This interesting salsa goes great with (gluten-free) chips, mixed with cooked rice, or as a topping for grilled tofu. 

Doesn't it look pretty and perfect for holiday entertaining ? Whether for Easter or for Passover, your guests will love it! 

I love it because it's full of healthy ingredients such as enzymes for digestion, antioxidants for immune boosting, and valuable vitamins.  

I very seldom buy a whole pineapple because I find it difficult to cut and serve. But this wasn't too unmanageable. I simply cut the pineapple in half lengthwise and then used a paring knife to cut around the edges before I scooped out the pulp. The empty pineapple became a serving piece.

This delicious pineapple salsa is a simple recipe calling for a variety of fresh vegetables such as chopped tomatoes, chopped red onion, diced orange or yellow bell pepper, chopped cilantro (or parsley), some optional fresh lime juice and optional jalapeño peppers. Of course, don't forget the diced pineapple.

I like to make this salsa mixture and then combine it with cooked brown rice for a tasty vegan side dish. Traditionally this type of salsa is eaten with fish - such as salmon.

Ingredients: 

1 large pineapple

2 cups of pineapple, diced small

2 medium tomatoes, diced small

1 cup of diced yellow or orange bell pepper, diced small

1 cup of diced red onion

1/2 cup of chopped cilantro or parsley

Optional: 1/4 cup of diced jalapeño peppers 

Fresh lime juice if desired (I didn't)

 

Directions:

Cut a pineapple lengthwise and cut out the pineapple pulp leaving the pineapple shell for serving.  

Assemble all of the ingredients in a bowl. Toss well and allow to sit for at least 15 minutes. Stuff the pineapple before serving, draining any liquid if necessary. 

NOTES: 

My friend Noreen made this pineapple salsa at a dinner party at her house. 

Mushroom Vegetable Risotto - Vegan and GF

Looking for a wonderful side dish? Think Risotto. 

I love this dairy-free version that is delicious and satisfying. 

It's a wonderful side to make especially when serving company. 

Easy Frozen Cauliflower or Broccoli Recipe

Pressed for time? Think frozen broccoli or frozen cauliflower which can be ready in minutes!! Just don't forget to eat your vegetables on a daily basis!

This simple, yet delicious, side dish provides lots of antioxidants which may help protect us against degenerative diseases such as cancer, diabetes, and Inflammatory diseases. 

I try to include vegetables at every meal (including breakfast)- but sometimes I'm just lazy to prep the fresh vegetables. I have found that storing a few bags of frozen cauliflower, broccoli, and green beans in the freezer is convenient and time saving for me. There is no waste, no mess, and supposedly frozen vegetables provide almost the same nutrients as fresh vegetables. 

I used a large dutch oven type skillet, a bag of frozen broccoli or cauliflower, a pint of cherry tomatoes, and any other vegetable I may have in the fridge or I just use the bag of frozen vegetables and tomatoes with the seasoning.

I know this post is barely a recipe; it's more like an idea! However, how many times do you skip making a vegetable because it's too much bother to clean and prep the vegetable. Want to consistently eat vegetables- try using frozen especially in the winter. 

In the summer, I do like fresh produce that I usually get at a local organic farmer's market! 

Ingredients: 

1 bag of frozen broccoli or cauliflower

1 pint of red cherry tomatoes or multi colored cherry tomatoes

Generous amounts of cracked salt, pepper, garlic powder and turmeric 

Directions: 

Empty a bag of frozen vegetables into a skillet. Add the entire pint of cherry tomatoes into the heated skillet. Cook on medium for about 10 minutes- stirring if needed to prevent burning. Add 1/4 cup of water at a time to help the vegetables cook. Season with generous amounts of cracked salt, cracked pepper, garlic powder and turmeric (if you like it)

My Notes: 

1. I like my vegetables on the soft side, so I cook them for about 15 minutes. 

Baby Bok Choy with Ginger and Walnuts

Baby bok choy is easy to find, easy to cook, and is tender and delicious. Candied ginger, chopped walnuts, and garlic add a beautiful flavor in this simple recipe that tastes exotic and looks creative. 

Bok Choy is a light and healthy vegetable that you may want to include in your diet.

Quinoa, Sliced Almonds, and White Raisins: An Iranian Inspired Recipe You Need To Try

Have you made quinoa a lately? 

You'll find this exotic Iranian recipe very slightly sweet but quite delicious. It's perfect for impressing company, yet simple enough to be part of your weeknight menu.

Quinoa is a high protein seed that is considered a whole grain that provides substantial protein and fiber. 

For a light and fluffy quinoa, I cook it in the Instant Pot on the 2 minute setting (instructions for quinoa in the Instant Pot). I then add the other ingredients to the cooked quinoa, toss and serve.

cumin seeds

I very seldom use white raisins, but they seem to be the perfect choice in this light tasting dish that also includes cumin seeds, cardamom seeds, and sliced or slivered almonds. The flavors are delightful and will keep you coming back for more.

This recipe can be made in advance and tastes just as good the second day as the first. In fact, I enjoy eating it heated up, at room temperature, or even cold for breakfast instead of oatmeal.

Ingredients: 

4 cups of cooked quinoa (how to cook light fluffy quinoa-link)

6 cardamom pods, cracked and use inner seeds 

1/2 cup of sliced or slivered almonds

1 cup of white raisins

1 teaspoon of cumin seeds 

1/4 cup lime juice 

1 tablespoon of maple syrup  

Directions:

Cook quinoa with the cumin seeds and freshly cracked open cardamom seeds. When done and cooled slightly, toss with white raisins and sliced almonds. Mix the lime juice and maple syrup and stir well. Add to the quinoa mixture. 

My Notes: 

1. Sometimes I like to add 1/2 cup of red onion to this recipe- just saying... 

2. ****If for any reason you do not have or do not like cumin seeds or cardamom pods, feel free to leave them out for a less exotic but still good tasting dish.

3. This recipe was inspired by a recipe shared with me by a friend from Iran.  

Sharing this post on Weekend Cooking at the Intrepid Reader and Baker where you can read about dinner at the Eiffel Tower this week!

Quinoa with Pine Nuts and Cilantro

If you love quinoa and are looking for an exciting side dish, this recipe will win you over. 

Finding a variety of ways to enjoy quinoa is easier than you think. 

Twice a month, I participate in a pot luck couples dinner with a group of friends. I am usually asked to bring a gluten-free vegan side dish that I am able to eat (being the only one who is gluten-free and vegan).

It's been an interesting challenge for me to come up with different ways of preparing rice, quinoa, or potatoes to be able to bring something different each time we meet. 

For this recipe, I decided to add toasted pine nuts or pignoli (as they are called in Italian) to add to my quinoa.

Where Do You Find Pine Nuts ?

Who would have ever thought that pine nuts actually come from pine trees! In fact, the nuts are the seeds found in the pine cones of the pinyon pine tree which is a small evergreen.

Pine nuts are expensive because they are difficult to harvest.  

However, they really make any dish extra special. 

In Florida, I am able to get an ounce and half of pine nuts for about $4 which is the perfect amount for this recipe. 

The theme of our pot luck this week is Iranian/Persian food. I was asked to make something to complement the main entree of Iranian/Persian meatballs. 

Of course, I won't eat the meatballs, but I will eat this quinoa dish. In addition, I'll eat the salad and vegetable dishes. 

This wonderful Meditteranean style recipe is easy to make and will delight your taste buds. I toast the pine nuts to bring out a richer creamier texture and flavor. I cook the quinoa with some cardamom to give it a slightly sweet flavor which is very typical of some Persian dishes.

Ingredients: 

3 cups of uncooked quinoa 

1 ounce of pine nuts, pan toasted (see notes)

1 cup of chopped tomato

3/4 cup of chopped fresh cilantro

1/2 cup chopped red onion

2 tablespoons of cumin seeds, divided

optional: 6-8 cardamom pods

Dressing: 

1/3 cup of freshly squeezed lime juice. 

1/4 cup of water

1 tablespoon of honey (or agave if you don't use honey)

Mix the lime, water, and honey until blended.

Directions: 

Cook quinoa according to the package directions or (use my easy Instant Pot recipe) adding the cardamom pods and 1/2 the cumin seeds. When the quinoa is done, allow it to cool slightly and then toss with remainder of ingredients and the dressing.  

Notes: 

How to toast the pine nuts

Heat a skillet, place the pine nuts in the pan and toast for about 2-3 minutes and shake to prevent burning.

 

Did you know that quinoa contains a significant amount of protein?  

 

Nutritional Benefits of Quinoa

• 1 cup of cooked quinoa provides 8 grams of protein- same as a 8 ounce glass of milk
• I cup of cooked quinoa has 5 grams of fiber.
• Quinoa is actually a seed but is considered a whole grain
• Quinoa is also gluten-free 

Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. .  

 

Antipasto Pasta Salad With Olives and Artichokes

 You are going to love this easy to make simple Italian pasta salad, especially if you love olives like I do!

What could be easier or tastier than assembling an antipasto pasta salad using the fixings from a salad bar or your own fixings bar? 

It simply involves cooking up a little pasta, mixing it up with fixings, and enjoying. It's easy, yet very tasty. 

In fact, it is so tasty and appealing, it's good enough to serve to company! 

My favorite add-ins are the marinated artichokes, olives, chickpeas and cherry tomatoes and then an oil-free Italian dressing.

The concept is easy. Make your pasta and then mix it with whatever you find on the salad bar. Then add Italian dressing ! 

I love pasta and often make it on the spur of the moment. 

Once cooked, these simple additions make the pasta dish into something special.

The pastabilities are endless for this wonderful plant-based gluten-free meal!

I'd like to take this opportunity to wish all of my followers a wonderful happy new year! May all your wishes come true!

Notes: 

1. I use gluten-free pasta

2. This is delicious for a party

3. I toss it in Italian dressing ( I use a oil-free dressing, but use what you like)- this makes it!!

Egyptian Lentils and Rice- Mujadara in the Instant Pot

Got brown lentils? You'll love the exotic, yet simple Middle Eastern plant-based entree that I make quickly and easily in the Instant Pot. Of course it is also gluten-free.

Mujadara has been a favorite meal in my family for generations. It's 

a simple Egyptian lentil and rice casserole that is tasty, nourishing, and easy to make. 

Previously, I've shared a recipe for making mujadara on the stove top; today I'm sharing a recipe for making this delicious dish in the Instant Pot. 

Eaten with a salad and some pita bread, mujadara makes a wonderful balanced plant-based meal that is high in protein, fiber and nutrients. It's a great cost-conscious meal for any weeknight dinner and even when serving guests.

I topped it with caramelized onion and freshly chopped cilantro or parsley, spiced with cumin and garlic and decorated with chopped tomato. 

Are you ready to dig in?  

Ingredients: 

4 cloves of garlic, peeled and chopped

2 cups of soaked lentils (soak lentils overnight and drain)

2 cups of white rice, washed well

4 cups of water

1 cup of freshly chopped cilantro

Salt, cracked pepper, and cumin to taste

1/2 cup of freshly chopped cilantro

2 bay large leaves (remove before serving)

Topping: 

2 cups of onion slices, sautéed and caramelized

1/2 cup of fresh cilantro (additional from the recipe)

1 teaspoon of sesame seeds

1 cup of chopped tomato

Directions: 

Place garlic in the insert liner of the Instant Pot. Stir until soft. when the garlic begins to stick, add 2 teaspoons of water and stir for a

minute. Add lentils, rice , and coriander, water and seasonings. Mix and Secure lid. Set to pressure cook on the rice setting. When done, allow to sit for 10 minutes and then release the pressure. When all pressure is released, remove lid and gently place into a serving dish. (do not stir as it will be sticky and get too mushy.) 

Once it is in the serving dish, add the toppings- caramelized onions, fresh cilantro, sesame seeds, and chopped tomato).

Thanksgiving Grated Carrot Salad With Cashews and Cranberries

This irresistible Thanksgiving grated carrot salad is laced with cashews, walnuts, and dried cranberries and could be a perfect salad for your Thanksgiving table this year. 

Hearts of Palm Angel Hair Pasta with Hummus Dressing

Pasta is one of my favorite foods, and there are so many "new" types of pasta available. 

The newest "pasta" that I found is "hearts of palm" angel hair pasta. It is made from 100 % hearts of palm and shredded to look like angel hair pasta. There are quite a few companies making it, and I believe Trader Joe sells one!