Category: Vegetarian Recipes

Maple, Cinnamon and Almond Glazed Chickpeas

Maple Cinnamon and Almond Chickpeas

If you have ever had those delicious roasted nuts that they sell at carnivals, you will love today’s recipe for Maple, Cinnamon and Almond Glazed Chickpeas. It is a healthy take on those sweet and aromatic nuts. We are using high protein chickpeas and glazing them in real maple syrup for sweetness, then adding almond extract and cinnamon to season them. Your house will smell awesome and you will have a sweet and crunchy snack to curb cravings without reaching for something unhealthy. I recommend doubling the recipe because these won’t last long!

 

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Maple, Cinnamon and Almond Glazed Chickpeas

Maple, Cinnamon and Almond Glazed Chickpeas

Ingredients

  • 1 can chickpeas
  • 1/4 c maple syrup
  • 1/2 tsp almond extract
  • 1 tsp cinnamon

Instructions

  1. Drain and rinse chickpeas.
  2. Spread out chickpeas and allow them to dry on a paper towel 30 minutes.
  3. Preheat oven to 400 degrees. Like a baking skeet with foil or parchment paper. Spread chickpeas on baking sheet.
  4. Bake 30 minutes. If chickpeas are not yet crunchy, bake an additional 10 minutes.
  5. Combine maple syrup, cinnamon and almond extract in a bowl. Add hot chickpeas and gently stir to coat.
  6. Spread chickpeas back on baking sheet. Bake 5 minutes longer.
http://freshandfit.org/maple-cinnamon-and-almond-glazed-chickpeas/

Maple, Cinnamon, Almond Chickpeas

 

Thai Crunch Salad with Sesame Ginger Vinaigrette

Thai Crunch Bulgar Salad

I always enjoy grains added to my salads, this is especially true in the colder months. Adding exotic and chewy grains create a heartier salad with a more satisfying texture. Today’s recipe is inspired by the fresh flavors of Thai cooking. Raw veggies like cucumber and purple cabbage meld deliciously with the nutty aroma of sesame oil and spicy tang of ginger.
Topped with peanuts and fresh cilantro, this Thai crunch salad is perfect for lunch or as a side dish for dinner. I enjoy this salad cold, but you could eat it hot and have it as a sort of Thai take on fried rice. You can even add a little grilled chicken, beef or salmon to make it a complete entree. Keep this dish in your recipes to start the new year, which is fast approaching, on a super healthy note.

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Thai Crunch Salad with Sesame Ginger Vinaigrette

Yield: 6 servings

Serving Size: 1 cup

Thai Crunch Salad with Sesame Ginger Vinaigrette

Ingredients

  • 2 c bulgar, uncooked
  • 1 c purple cabbage, finely chopped
  • 1/2 c green onion, finely chopped
  • 1/2 c shredded carrots
  • 2/3 c bean sprouts
  • 1 c cucumber, sliced and quartered
  • 1 handful cilantro, chopped
  • 1/3 c chopped peanuts, divided
  • 1/4 tsp chili flakes (optional)
  • Sea salt to taste
  • FOR DRESSING
  • 1/3 c sesame oil
  • 1/3 c rice wine vinegar
  • 1/2 tsp fresh grated ginger

Instructions

  1. Cook bulgar according to package. Refrigerate 2 hours. Fluff with a fork.
  2. Stir in chopped vegetables, half of peanuts and chili flakes.
  3. Mix together dressing ingredients. Pour over bulgar and stir well. Season with salt to taste.
  4. Top with cilantro and remaining chopped peanuts. Refrigerate until serving.
http://freshandfit.org/thai-crunch-salad-with-sesame-ginger-vinaigrette/

Lemon Vegetable Orzo Soup

Lemon Vegetable Orzo Soup Recipe

Nothing comforts on a cold day like a big bowl of soup. This recipe is vegan and full of plant based nutrition. Delicate orzo pasta combines with plenty of veggies and white beans for a hearty soup that makes a great appetizer for holiday parties or anytime. A touch of lemon brightens the whole dish and adds a nice tang. Make this lemon vegetable orzo soup on a cool Sunday afternoon and save some leftovers to start your week.

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Lemon Vegetable Orzo Soup Recipe

Lemon Vegetable Orzo Soup Recipe

Ingredients

  • 1 c orzo
  • 2 c carrots, sliced
  • 2 celery stalks, thinly sliced
  • 1/2 c white onion, chopped
  • 2 c kale, stems removed and chopped
  • 1 c cannellini beans, drained
  • 2 tbsp olive oil
  • 1 tsp garlic, minced
  • 1 sprig fresh rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/3 c lemon juice
  • 2 32oz chicken stock or veg stock
  • cracked black pepper (optional)

Instructions

  1. In a large Dutch oven, heat olive oil over medium heat. Add garlic, carrots, onion and celery. Cover and sauté 10 minutes until onions begin to turn translucent. Stir occasionally.
  2. Add vegetable stock and bring to a boil with lid off.
  3. Add herbs and stir in orzo. Reduce heat to simmer and cook until orzo is tender, about 7-10 minutes.
  4. Turn heat off. Stir in beans, kale and lemon juice.
  5. Remove sprig of Rosemary. Serve with black pepper.
http://freshandfit.org/lemon-vegetable-orzo-soup/

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Herbed Fusilli Pasta Fresh and Fit

As you can tell by scrolling through my blog, the majority of my recipes are plant-based. I try to eat a mostly plant-based with a sprinkling of animal protein throughout the week. I consider myself a part time vegetarian. If I do purchase meat, I make sure it was held to high standards and practices. My hat goes off to strict vegans and vegetarians. It is a very disciplined and aware way of life. I try to do the best I can giving the knowledge I continue to gain about the meat industry and animal welfare. I don’t try to push my beliefs on anyone, I simply believe in doing your best and maintaining your ethics the best you can. Now onto today’s recipe…
Give your pasta a nutritional boost with fresh veggies in this herbed fusilli pasta recipe. Hearty mushrooms take the place of meat for a filling plant-based dish perfect for chilly fall days.

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Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Yield: 8 servings

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Ingredients

  • 1 16oz package of fusilli pasta
  • 1 8oz package of sliced baby portobello mushrooms
  • 1/2 c sun-dried tomatoes, packed in olive oil, thinly sliced
  • 2 tbsp oil from sun-dried tomatoes
  • 2 cups green beans, sliced in half
  • 1/2 c grated parmesan cheese, organic preferred
  • 1 c heavy cream, organic preferred
  • 1 tsp dried oregano
  • 4 tbsp basil, chopped
  • 1 tsp chili flakes

Instructions

  1. Begin by boiling water for pasta. In the meantime, sauté mushrooms in 2 tbsp of olive oil from sun-dried tomatoes in a separate pan. About 10 minutes.
  2. Add in green beans, 2 tablespoons of basil, oregano, chili flakes and sun-dried tomatoes. Cook 5 minutes.
  3. Stir in heavy cream and bring to a simmer.
  4. Cook pasta according to package directions. Drain pasta.
  5. Return pasta to pot and pour in vegetable mixture. Stir to coat.
  6. Serve with grated parmesan cheese and basil.
http://freshandfit.org/herbed-fusilli-pasta-with-mushrooms-sun-dried-tomato-and-green-beans/