Vegetarian Recipes

Pesto Pasta Caprese Salad

Ingredients(for 1 serving)

 1/4 cup rotini pasta

 1-1/2 teaspoons pesto, or to taste

 1/2 teaspoon extra-virgin olive oil

 1/8 teaspoon salt, or to taste

 1/8 teaspoon granulated garlic

 1/8 teaspoon ground black pepper

 1 tablespoon and 1 teaspoon halved grape tomatoes

 1 tablespoon and 1 teaspoon small fresh mozzarella balls

 3/8 leaf fresh basil leaves, finely shredded

Directions:

Bring a pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Source: allrecipes.com

Watermelon 'Caprese'

Ingredients:

1/2 red seedless watermelon, sliced 1,5cm thick

8 thin slices fresh mozzarella 

1 loose cup baby arugula

2 tsp extra virgin olive oil

kosher salt

2 tbsp balsamic glaze

How to make: 

Use a star-shaped cookie cutter (or any shape) and cut 16 stars out of the watermelon. Save the excess watermelon for another use.

Arrange the watermelon on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each. Top with a final star, drizzle each with balsamic glaze and serve.

Tip: to put in your lunchbox you can stick it together by using a toothpick

source: skinnytaste.com

Roasted Eggplant and Pesto Sandwich

Ingredients:

1/2 large eggplant

1-2 tablespoons grapeseed oil

salt

4 slices of aged cheddar cheese

4 tablespoons of pesto

2 rolls ciabatta, cut in halve

1 avocado

Source: theroastedroot.net

• 
  

Grilled Veggie and Hummus Wraps

Ingredients:

4  (1/2-inch-thick) slices red onion  

1 red bell pepper, seeded and quartered  

1   (12-ounce) eggplant, cut into 1/2-inch-thick slices  

2 tablespoons  olive oil, divided  

1/4 cup  chopped fresh flat-leaf parsley  

1/8 teaspoon  kosher salt  

1   (8-ounce) container plain hummus  

4   (1.9-ounce) whole-grain flatbreads (such as Flatout Light)  

1/2 cup  crumbled feta cheese  

Preparation:

1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Source: myrecipes.com

Roast Aubergine and Courgette Salad

Ingredients:

Olive oil

4 thickly sliced aubergines

6 courgettes, oiled and grilled

3 tablespoons of coriander

3 tablespoons of toasted pine nuts

lettuce of choice

How to make:

Put some oil and salt over the courgette and aubergine, then grill until golden brown.

Source: foodnetworktv.com

Banana Muffin

Ingredients:

100g oatmeal

2 mashed bananas

3 eggs

2 tsp of cinnamon

1 tsp baking powder

salt

100g blueberries 

4 tsp of honey

How to make it:

Pre-heat the oven at 180 degrees, mix all ingredients together except for the berries in a blender until it smooth. Put everything in a bowl and fill the muffin cups with the mix. Let it bake for 30 minutes. 

Fresh Mozzarella and Tomato Sandwiches

The essence of summer — with garden tomatoes and our fresh herb sauce.

TOTAL TIME: 0:15

Ingredients:

0.50 c. salsa verde

8 slice Tuscan bread

2 medium ripe tomatoes

8 oz. fresh mozzarella cheese

Directions:

Spread about 1 tablespoon of our Salsa Verde on 1 side of each bread slice.

Place 2 tomato slices and 2 mozzarella slices on each of 4 bread slices.

Place remaining bread slices, sauce side down, on top. Cut each sandwich in half to put in your lunchbox.

Source: www.goodhousekeeping.com

 

Mexican Beans Salad

Ingredients:

2 eggs

1 avocados, peeled and stoned

200g cans of beans

1/2 small red onion, finely sliced

125g cherry tomatoes

3 tsp of bottle bought good-quality dressing

1/2 red chilli, deseeded and finely sliced

½ tsp cumin

How to make it:

Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing.

Tip: delicious with toasted tortillas.

Source: bbcgoodfood.com

Rainbow Rotini Salad

Ingredients:

1 package of (colored) rotini pasta

2 chaopped tomatoes

1 green pepper

1 onion

1 cucumber

broccoli florets

sliced mushrooms

(Italian-style) salad dressing

black olives

Source:allrecipes.com

Apple Salad

Ingredients:

4 tart green apples, cored and chopped

1/4 cup blanched slivered almonds toasted

1/4 cup dried cranberries

1/4 cup dried cherries

1/8 ounce container vanilla yogurt

How to make it:

In a medium bowl stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

Source:allrecipes.com

Vegan Pasta Salad

Ingredients:

2 tablespoons of extra-virgin olive oil

whoel wheat cooked fusilli

3 pickles, diced

2 red or yellow peppers, diced

3 stalks of celery, diced

grated carrots

2 tablesoons dijon mustard

Source:popsugar.com

Veggie and Hummus Sandwich

Ingredients:

2 slices of whole-grain bread

2 tablespoons of hummus

3 thin slices of cucumber

2 thin slices of tomato

3 slices of avocado

grated carrots

Source: popsugar.com

Eggplant and Goatcheese Sandwich

Ingredients:

Olive oil

eggplant

goat cheese

sandwich/buns

tomato

arugula 

Source: health.com

Pumpkin, Cheese & Lettuce Sandwich

Ingredients:

2 slices wholemeal bread 

Butter or margarine, for spreading 

1 slice reduced fat tasty cheese 

1 large piece roasted peeled butternut pumpkin, sliced 

1-2 small Iceberg lettuce leaves 

Salt and ground black pepper 

How to make:

Lightly spread the butter or margarine on bread. Top one slice with cheese, pumpkin and lettuce leaves. Season with salt and pepper to taste. Cut in half, and place in a lunchbox.

Source: freshforkids.com.au/recipes/

Pineapple Blueberry Salad

Ingredients:

For the salad
2 cups Bibb lettuce
1/3 cucumber, diced
1/4 cup fresh pineapple chunks
1/4 cup fresh blueberries
1/4 avocado, diced
1 tablespoon chopped almonds

For the dressing

1 tablespoon olive oil
1 tablespoon fresh lemon juice (juice from half a lemon)
1/2 tablespoon maple syrup
1/4 teaspoon chia seeds

Source:http://www.popsugar.com/fitness/Flat-Belly-Salad

Caprese Salad

Ingredients:

3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 to 30 leaves (about 1 bunch) fresh basil

Extra-virgin olive oil, for drizzling

Coarse salt and pepper

How to make:

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Source: foodnetwork.com

Mozzacado Sandwich

Ingredients:

4 thick slices sourdough bread

1 avocado

1 small ripe tomato

4 thick slices whole milk mozzarella

6 to 8 fresh basil leaves 

Flaky sea salt and freshly ground black pepper

Source:http://www.thekitchn.com/recipe-lunch-mozzacado-sandwich-23819

Avocado & Leaf Salad

Ingredients

100g bag mixed rocket, spinach and watercress salad

2 avocados, peeled, stoned and cut into chunks

50g ready-make croûtons (or make your own)

Dressing:

1 teaspoon Dijon mustard

1 tablespoon wine vinegar (any type)

3 tablespoon extra-virgin olive oil

How to make:

1. Make the dressing by whisking the mustard, vinegar and oil together, along with 1 teaspoon water. Season well.

2. Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Bring the croûtons separate, so they will be crispy when you put them on top later.

Cinnamon berry granola bars

Ingredients:

100g butter, plus extra for greasing

200g porridge oats

100g sunflower seeds

50g sesame seeds

50g chopped walnuts

3 tbsp honey

100g light muscovado sugar

1 tsp ground cinnamon

100g dried cranberries, cherries or blueberries, or a mix

How to make:

1. Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.

2.Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.

Source:http://www.bbcgoodfood.com/recipes

Slow-Cooked Tomatoes with Crème Fraîche on Toast

Ingredients:

25g butter
4 plum tomatoes
120g crème fraiche
A few basil leaves
2 slices of toasted sourdough bread
Salt and pepper

How to make:

1. Take a pan, add the butter, season the cut tomatoes and cook very slowly on one side for around 10-15 minutes.
2. Spoon in the crème fraiche and bring to a simmer. Taste and season.
3. Chuck in the basil leaves and pour over the toast and serve.

Source: foodnetworktv.com

Blistered Brocoli with Garlic and Chilies

Ingredients:

1 head broccoli, cut into 16 pieces

1/4 cup extra-virgin olive oil

2 cloves garlic, thinly sliced

1 teaspoon crushed red pepper flakes

Juice of 1 lemon

Sea salt

How to make it:

Preheat a cast-iron griddle or large skillet over high heat. Place broccoli on dry griddle and char until blistered on 1 side. Turn and char other side. Transfer to a large heatproof bowl.

In a separate large skillet, warm oil over medium heat. Add garlic and red pepper flakes and cook, stirring frequently, until garlic is golden brown, about 2 minutes. Pour oil mixture over broccoli and turn to coat. Let marinate for 10 minutes. Drizzle with lemon juice and season with salt and lemon zest. Serve hot or at room temperature.

source: healthy.com

Endive, Pear and Blue Cheese Salad

This unique, savory dish offers a healthy dose of vitamins and good fats. It's creamy, crunchy, sweet, and perfect for a heart-healthy diet!

What you need:

Walnuts, rye bread, rosemary, garlic, olive oil, pears, low-fat buttermilk, Worcestershire sauce, pepper, blue cheese, endive

Source: health.com

Thai cucumber salad with sour chilli dressing

Ingredients:

1 cucumber, cut into ribbons with a peeler

1 Little Gem lettuce, shredded

140g beansprouts

Roughly chopped coriander leaves

Roughly chopped mint leaves

For the dressing:

1 teaspoon rice wine vinegar

1 tablespoon fish sauce

2 deseded and finely chopped red chillies

How to make:

1. Mix the dressing ingredients together.

2. Place the ingredients in a bowl or lunchbox, the pour the dressing over the salad and mix well to combine.

Source: bbcgoodfood.com