Category: Vegetarian Recipes

Greek Potato Salad with Tzatziki Dressing

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A fresh Grecian take on potato salad with Greek yogurt instead of mayo. This Greek potato salad with tzatziki dressing is a wonderful side dish in time for the holidays and to take you into the new year! A potato based dish that is easy on the waistline and will allow you to keep your new years resolution? Yep, this salad is full of fresh vegetables and herbs with a healthy kick from tangy Greek yogurt.

2 lbs small golden potatoes
1 cup cherry tomatoes cut in 1/4 slices
1 cup cucumber, diced
1/2 cup red onion, diced
1 can chickpeas, rinsed and strained
1/2 cup feta cheese crumbled
1 cup parsley chopped
2 large fresh basil leaves sliced into ribbons
1/3 cup sliced kalamata olives

Wash potatoes. Bring a medium pot to boil and add potatoes. Be sure tops of potatoes are covered with water. Cook until tender(about 25-30 minute so).

Strain and rinse with cold water.

Cut potatoes in 1/4 pieces and place into a large bowl.

Chop tomatoes in 1/4 slices

Chop parsley, basil, red onion, and cucumber

Slice olives

Strain and rinse chickpeas

Combine all ingredients into bowl with potatoes

For Tzatziki Dressing

1 cup Greek yogurt
1/4 cup grated cucumber
1/3 cup fresh dill chopped
Juice of half a lemon
Sea salt and black pepper
1 garlic clove minced

In a small bowl add Greek yogurt

Mince one clove of garlic, chop dill and add to yogurt.

Grate cucumber into yogurt mixture.

Squeeze half a lemon into Yogurt. Stir to combine.

Add sea salt and pepper to taste.

Stir tzatziki with potatoes, careful not to smash potatoes

Add fresh feta on top.

Refrigerate for 1 hour before serving.

Arugula Salad with Toasted Almonds and Fig Vinaigrette

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I am always trying out fresh takes on salads. The possibilities are truly endless. This arugula salad with toasted almonds, pomegranate seeds, creamy goat cheese and a figgy apricot vinaigrette is just in time for Christmas. It would look gorgeous on the table and make you feel less guilty about having another cookie or glass of eggnog…maybe.

Ingredients:

For the salad

6-8 cups baby arugula
1/3 cup slivered almonds, toast in a small pan over medium heat just long enough to lightly brown almonds. Keep an eye on them because they can go from toasted to burnt in seconds.
1/2 cup pomegranate seeds
1/2 cup soft goat cheese

For chicken:

2 chicken breasts
2 tsp oregano
1 tsp rosemary
1 tsp basil
1/4 cup white wine
1 cup chicken broth

In a small oven safe dish, Cook chicken breasts in chicken broth and white wine with herbs sprinkled on top at 375 for 30-40 minutes. Set aside to cool, then slice thinly.

For dressing

2 Tbsp olive oil
3 Tbsp white balsamic fig infused vinegar (pictured below)
2 Tbsp apricot preserves

Whisk together and drizzle over salad

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Vegan Chili with Hominy

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As you can probably tell just by scrolling through my recipes, I cook a lot of soup,stews and chili. Today’s recipe is no different. Although I am not vegan, I really enjoy going meatless from time to time. I love vegetables and follow a diet that is largely plant based. It is especially easy for me to go meatless when my boyfriend, who follows a strict carnivore diet, is out of town. So today I am making a hearty vegan chili with hominy. The addition of hominy adds a nice corn masa reminiscent background to this chili. I did add a dollop of sour cream to my chili, but the base of this chili is 100% vegan. I hope you enjoy this chili as much as I do!

*It was brought to my attention how difficult it is to find organic hominy so I have modified the recipe. I used a dry organic white hominy that has to be soaked. If anyone finds organic canned hominy please let me know! I didn’t realize it wasn’t available.

Ingredients

2 tbsp olive oil
2 chopped celery stalks
1 cup sliced carrots
1/2 cup chopped red onion
1 tbsp fresh minced garlic
4 cans organic petite diced tomatoes
1 can hominy (drained), or dry hominy, soaked according to directions
1 can red kidney beans (drained)
1 small can chipotle in adobo chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
2 tsp dried oregano
2 cups water
1 bunch chopped cilantro
sour cream

Sauté carrots and celery in olive oil for 7-10 minutes covered.

Add red onion and garlic and cover. Cook for 5 more minutes covered.

Add tomatoes, chipotles, and all dried seasonings. Stir and cover. Simmer 15 minutes.

Add hominy,kidney beans and water. Cook 15 minutes longer covered.

Ladle chili into bowls and garnish with a dollop of sour cream and fresh cilantro.

*you can cook the chili even longer to deepen flavors and thicken chili.