Vegetarian Recipes Archives - Page 12 of 14 Fresh and Fit

Category: Vegetarian Recipes

Cucumber & Carrot Salad with Sesame Lime Dressing

Today is very rainy and humid in our area. The sun is supposed to pop out later today just in time for dinner. We are planning to BBQ, so I made this asian inspired ‘Cucumber & Carrot Salad with Sesame Lime Dressing’ to go with our grilled chicken. It is very easy to put together and full of nutrient rich ingredients. The dressing has that rich nutty aroma and flavor from the toasted sesame oil and a nice acidity from the lime juice.

Cucumber & Carrot Salad with Sesame Lime Dressing

Ingredients

3 carrots, julienned
1 cucumber, peeled lengthwise with a vegetable peeler into ribbons
1 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil
juice of 1 lime
1 handful of cilantro, chopped

Instructions

combine carrots and cucumber in a medium bowl.
whisk together lime juice and sesame oil. Pour over carrot and cucumber mixture.
In a small pan, heat sesame seeds on low heat and heat until seeds turn light golden. remove from heat immediately.
Garnish salad with sesame seeds and cilantro

https://freshandfit.org/cucumber-carrot-salad-sesame-lime-dressing/

Sun-Dried Tomato Basil Spread

Many sauces and dressings are so easy to make at home, there is no need to buy store bought. If you can make a smoothie you can make today’s recipe. I made the recipe in my Nutri-Bullet in about 5 minutes. This Sun-Dried Tomato and Basil Spread is the perfect topping for pizza, veggies, as a brushcetta on toast points, or add a little cream and top over pasta. It is a nice alternative to traditional toppings and can be an unexpected condiment to add to your arsenal. Enjoy!

yields about 1 cup

1 c sun-dried dried tomatoes
1/2 c olive oil
1 tsp minced garlic
6 medium basil leaves

Combine all four ingredients in a food processor or blending gadget.

Blend until smooth yet thick. Store in small mason jar or tupperware in refrigerator.

Almond and Rosemary Pesto with Roasted Peppers

Making homemade condiments and spreads is a fun way to put your personal touch on dishes. The condiments and spreads are what give a dish that extra pizzaz. This almond and rosemary pesto with roasted peppers is a simple and very versatile topping for pizza, pasta, chicken and really whatever you feel like adding it to. Fresh herbs and sweet roasted peppers make this a go to recipe any time of year.

1 c almonds
1 c olive oil
1/2c grated parmesan
1 tsp minced garlic
1/2 tsp chili flakes (optional)
1/8 c Rosemary leaves
5 Basil leaves
1 large bell pepper or 5-6 mini bell peppers

Cut bell pepper in half lengthwise and remove seeds.

Turn oven to broil at 450. Place peppers on baking sheet, cut side down. Bake until lightly blackened and soft. 7-8 minutes. Larger peppers may require more time.

Carefully remove from oven and place in ziplock bag for 20 minutes.

Remove skin from peppers.

Combine all ingredients except oil in a food processor and pulse until well combined.

Drizzle in oil and blend until smooth yet thick.

Store in airtight container in refrigerator.

Spicy Asian Peanut Zoodles

Springtime is wonderful for experimenting with different salad recipes. There is always a bbq or party to bring a fresh salad to. Asian peanut noodles are my weakness whenever I see them on the menu at asian restaurants. So I knew I had to tweak the recipe to be healthier for my Fresh and Fit readers. This lightened up version uses zucchini “noodles” instead. You can use a julienne peeler to achieve the noodles or a spiralizer that will turn out beautiful spiral noodles. This recipe is quick to throw together once you chop up your veggies. And it looks so vibrant you will want to show it off.
I added jicama to bring a crunchy sweetness to the dish. I am seeing jicama more and more in supermarkets, so it should be fairly easy to find. I actually bought mine at Meijer which has a surprisingly exotic produce department, and great prices.This refreshing and satisfying salad is sure to be a hit this spring and summer. I hope you enjoy it!

4 zucchini, julienned
1/2 c red cabbage, shredded
3 mini bell pepper, sliced
3 green onions, sliced thinly
1/2 c jicama sliced into strips
1 carrot, julienned
1 bunch cilantro, chopped
1/2 cucumber, thinly sliced

For dressing
5 tbsp toasted sesame oil
2 tbsp Apple cider vinegar
2 tbsp chili paste
4 tbsp peanut butter

Combine all vegetables in a large bowl. Reserve half of cilantro and half of the scallions to use as a garnish.

In a separate bowl whisk together peanut butter, apple cider vinegar, chili paste and sesame oil. Pour half the dressing on the vegetables.

Chill for at least 30 minutes. Pour remaining dressing on before serving. Garnish with remaining cilantro and green onion.