Vegetarian Recipes Archives

Category: Vegetarian Recipes

Honey Pistachio Overnight Oats and Granola

Chewy oats and crunchy granola combine in this chilled breakfast fit for a summer morning. I usually tend to skip breakfast in the morning in favor of a big mug of coffee. However, breakfast dishes are among some of my very favorite things to eat. Living alone, I will happily enjoy an oven-baked frittata for dinner or a big bowl of oats with berries as an evening snack, while watching guilty pleasures like the bachelorette or the real housewives of anywhere.

My favorite thing about oats is that you can bring them to life by adding unique toppings, from sweet with dried fruit to savory with a runny egg and bacon on top. In this honey pistachio overnight oats and granola you’ll find plenty of toppings to feed your sweet tooth. You can use any preferred toppings you may have on hand. Pecans, walnuts or almonds can be subbed for pistachios. Sliced bananas, strawberries and blackberries can be used. Pure maple syrup or coconut sugar make delicious alternatives to honey. Overnight oats make great meal prep recipes for busy mornings. Simply add the dry oats along with your favorite dairy or dairy-free milk and allow the oats to soak overnight. This recipe serves two, but feel free to keep it all to yourself!

Honey Pistachio Overnight Oats and Granola

10 minutes

Yield: 2 servings

Honey Pistachio Overnight Oats and Granola

Ingredients

1 cup quick oats
1 1/2 cups unsweetened almond milk
1/2 cup granola
1/2 cup blueberries
1/4 cup chopped pistachios
2 tbsp unsweetened coconut flakes
2 tbsp dried cranberries
2 black mission figs, halved
2 tbsp pure honey or maple syrup

Instructions

Soak oats and almond milk in a small jar or bowl for 6-8 hours.
Pour soaked oats into serving bowl and stir. Top with granola and suggested toppings. Drizzle honey on top. Serve with additional milk, if desired.

http://freshandfit.org/honey-pistachio-overnight-oats-granola/

Moroccan Heirloom Carrot Salad

Although spring still hasn’t gotten the memo to begin here in the midwest, I can’t think of any reason to not start sharing the freshest salads to pair along with the warmer months. This moroccan inspired salad is vibrant and chock full of antioxidants. If you have been following my blog, you know I love a salad that is a stand alone meal on its own or delicious paired with your favorite protein. Colorful heirloom carrots are tossed in tangy fresh orange juice, olive oil and raw honey with the warmth of cinnamon and ground cumin to give it that moroccan vibe.

After the roasted carrots do their thing in the oven to marry all of the flavors and intensify the natural sweetness they possess, fresh mint and parsley are thrown into the mix along with juicy pomegranate arils. Finally this already complex salad is finished with a drizzle of tahini. Because tahini turns any dish into a showstopper with its nutty sesame flavor and creamy texture!

Try this salad and tell me what you think! Don’t forget to share on social media!

Moroccan Heirloom Carrot Salad

10 minutes

20 minutes

30 minutes

Yield: 4 servings

Moroccan Heirloom Carrot Salad

Ingredients

4 cups sliced heirloom carrots
1/2 cup curly parsley, finely chopped
1/4 cup mint, finely chopped
1/3 cup pomegranate arils
2 tbsp olive oil
2 tbsp fresh orange juice
1 tbsp raw honey
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp sea salt
1/8 tsp black pepper
2 tbsp tahini

Instructions

Preheat oven to 400F. In a mixing bowl combine sliced carrots, olive oil, orange juice, honey, sea salt and black pepper. Stir to coat. Pour onto a parchment paper lined baking sheet and spread evenly. Roast 20 minutes.
Remove carrots from oven and refrigerate for 30 minutes. Combine carrots, pomegranate arils, parsley, and mint in a serving bowl. Drizzle with tahini.

http://freshandfit.org/moroccan-heirloom-carrot-salad/

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Overnight oats are summer’s answer to traditional cooked oatmeal. Oats soak in milk overnight to soften and plump the oats, tenderizing them to a creamy and wholesome breakfast. Because of their light flavor and chewy texture, oats beg to be topped with all sorts of mix-ins to jazz up the taste. I chose cherries and dried unsweetened coconut to suit the summer season. Cherries are only available in my neck of the woods during the warmer months, so I like to stock up and get my cherry fix while I can. Cherries add a tart, sweet flavor to the oats and are full of antioxidants helping to fight off free radical damage within the body. Coconut is a year round staple in my house and one of my favorite flavors in sweet and savory dishes.

The oats I used were provided by Flahavan’s Irish Oats. Flahavan’s uses high quality, non-GMO oats with a variety of styles to choose from. There are the quick-cooking Steel Cut Oats and the type I chose for this recipe, the traditional Irish Oatmeal. The delicate oats are perfect for overnight oats, soaking up the almond milk and absorbing the sweet maple syrup for heaps of flavor in each spoonful. Check out more of their awesome products here.

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

10 minutes

Yield: 1 serving

Serving Size: 16 ounces

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Ingredients

1.5 cups unsweetened almond or coconut milk
3/4 cupS Flahavan's Irish Oats
1/3 cup pitted cherries, halved
1/4 shredded unsweetened coconut
1 tbsp pure maple syrup
1/8 tsp vanilla bean powder or paste

Instructions

Combine ingredients in a 16 oz basin jar and stir to combine. Refrigerate 4 to 8 hours. Enjoy cold.

http://freshandfit.org/cherry-coconut-overnight-oats-flahavans-irish-oats/

This recipe was sponsored by Flahavan’s Irish Oats. I was compensated in oats in exchange for this post.

Crispy Ranch Roasted Chickpeas

Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees. While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

2 15 ounce cans chickpeas
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp drives chives
1/2 tsp dried dill weed
1/2 tsp sea salt

Instructions

Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.

http://freshandfit.org/crispy-ranch-roasted-chickpeas/