Spicy Veggie Noodle Bowl

Serves: 2
Cooking: 35M
Total time: 35M

Ingredients:

150g noodles (I use brown rice noodles)
300g tofu, drained
40g mange tout
1 courgette, chopped
1 fresh red chilli, chopped
Handful of beans sprouts, about 30g
Handful of roasted cashews, about 40g
Handful of chopped coriander, about 30g
For the dressing
2 tablespoons of peanut butter
1 teaspoon of tamari
3 tablespoons of olive oil
Pinch of salt
Method:

Start by draining your tofu. Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Once dry, place a pan with a drizzle of olive oil on a hob to warm up, cut your tofu and courgette into small pieces and place in the warm frying pan – sautée, untouched, over a medium heat for 10 minutes, before turning and finishing on the other side for 3-4 minutes.

Cook your noodles in boiling water for 8-10 minutes, adding your mange tout in the last minute or two. Once cooked, drain and mix together with the red chilli, bean sprouts, chopped coriander, tofu and courgette.
Then make your dressing by mixing together all of the ingredients – drizzle over the noodles and give it all a good mix together. Top with more fresh chilli and roast cashews and enjoy!

Zucchini Apple Muffins

zuchinni cupcakes

 

Ingredients:

1 large zucchini (courgette) (220g
3 apples
2 cups of ground almonds (240g)
1 cup of buckwheat or brown rice flour (200g)
¼ of a cup of almond milk (60ml)
1 tablespoon of coconut oil
½ a cup of maple syrup (125ml)
a handful of dates
1 tablespoon of cinnamon
1 teaspoon of vanilla powder
1 tablespoons of maple syrup

For the oaty topping

½ cup of oats (60g)
½ cup of pecans (80g)
¼ cup of almonds (50g)
¼ cup of dates (50g)
½ tablespoon of coconut oil

Preparations

  • Start by pre-heating the oven to 200C. Next peel 2 of the apples, discard their cores and chop their flesh into small cubes. Then slice the ends of the zucchini and finely grate it using a cheese grater. Give the grated courgette a good squeeze to get rid of some of the excess water in it – do not skip this step as it will stop your muffins cooking properly.
  • Place the almonds into a food processor and blend for a minute or so until a nutty flour forms. Add the apple cubes and grated zucchini into this flour along with all of the remaining ingredients (except for those used for the topping) and blend for a few minutes.
  • Once a smooth muffin mixture has formed, peel and finely chop the third apple then stir the apple pieces through the muffin mixture. Spoon it evenly into muffin containers, then place them in the oven for 10 minutes.
  • While the muffins cook, make the oaty topping. Place all the necessary ingredients into a food processor and blend for 2-3 minutes until a sticky crumble-like mixture forms, this will taste delicious.
  • Remove the muffins from the oven after 10 minutes and evenly distribute the oat mixture on top of each one before placing them back into the oven for another 25 minutes.
  • After 25 minutes stick a knife into one to check it comes out clean, if it does then they are cooked. Allow them to cool for about 20 minutes before eating them as they will finish setting during this time. I think they taste best a few hours after cooking. Enjoy.

 

5 Quick and Easy Veggie Recipes

 

If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

Try one or some of these and see how a healthier option for a lunch or dinner meal can taste just as amazing as your regular meat packed meal.

1. Vegetable Chowder

Ingredients (for 7 servings):

  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped onion
  • 1/4 cup of margarine
  • 1 cup of chopped celery
  • 1 cup of cauliflower, chopped
  • 1 cup of diced carrots
  • 1 cup of fresh chopped broccoli
  • 3 cups of water
  • 3 cubes of chicken bouillon
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of chopped fresh parsley
  • 3 cups of shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups of milk

Directions:

  1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
  4. Just before serving, stir in the cheese until melted.

*Hot Tip:

Make this a vegetarian dish by using vegetable bouillon cubes instead of the chicken ones.

2. Vegetable Slaw

Ingredients (for 6 servings):

  • 3 cups of shredded cabbage
  • 5 plum tomatoes, seeded, chopped
  • 1 cup of fresh broccoli florets, cut into small pieces
  • 1 cup of cauliflower, cut into small pieces
  • 1/2 cup of chopped red onion
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of reduced-fat mayonnaise
  • 1 tablespoon of cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Directions:

  1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
  3. Cover and refrigerate until chilled.

*Hot Tip:

Use the vegetables you like and don’t follow the list blindly to make it more to your liking.

3. Vegetable Focaccia

vegetable focaccia

Ingredients (for 12 servings):

  • 2 cups of bread flour
  • 1 package of quick-rise yeast
  • 1 teaspoon of salt
  • 1 cup of warm water (120 to 130 degrees F)
  • 1 tablespoon of olive or canola oil

Topping ingredients:

  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup of chopped green pepper
  • 1/2 cup of sliced ripe olives
  • 1/4 cup of chopped onion
  • 3 tablespoons of olive or canola oil
  • 2 teaspoons of red wine vinegar or cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of pepper
  • 2 teaspoons if cornmeal

Directions:

  1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
  2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
  3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
  4. Cover with vegetable mixture.
  5. Bake 8-10 minutes longer or until edges of crust are golden.

*Hot Tip:

Add a bit of pizza sauce and cheese in the topping to make it more pizza-like.

4. Roasted Vegetables

source

Ingredients (for 6 servings):

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon of olive or vegetable oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt (optional)
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, minced

Directions:

  1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 375 degrees F for 30-35 minutes or until tender.

*Hot Tip:

Whichever vegetables you chose to exclude from the recipe it’ll taste just as good – it’s the seasoning that makes this dish taste beautiful.

5. Pasta with Vegetables

vegetables pasta

Ingredients (for 4 servings):

  • 1/3 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 2 carrots
  • 1 1/2 cups of broccoli florets, lightly steamed or blanched
  • 4 cups of uncooked rotini pasta

Directions:

  1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  3. While rotini is cooking heat oil in a frying pan and sauté red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

There you have it, 5 amazing dishes made almost entirely out of healthy veggies. Enjoy, and let us know how you liked them!

5 Quick and Easy Veggie Recipes

If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

Try one or some of these and see how a healthier option for a lunch or dinner meal can taste just as amazing as your regular meat packed meal.

1. Vegetable Chowder

Ingredients (for 7 servings):

  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped onion
  • 1/4 cup of margarine
  • 1 cup of chopped celery
  • 1 cup of cauliflower, chopped
  • 1 cup of diced carrots
  • 1 cup of fresh chopped broccoli
  • 3 cups of water
  • 3 cubes of chicken bouillon
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of chopped fresh parsley
  • 3 cups of shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups of milk

Directions:

  1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
  4. Just before serving, stir in the cheese until melted.

*Hot Tip:

Make this a vegetarian dish by using vegetable bouillon cubes instead of the chicken ones.

2. Vegetable Slaw

Ingredients (for 6 servings):

  • 3 cups of shredded cabbage
  • 5 plum tomatoes, seeded, chopped
  • 1 cup of fresh broccoli florets, cut into small pieces
  • 1 cup of cauliflower, cut into small pieces
  • 1/2 cup of chopped red onion
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of reduced-fat mayonnaise
  • 1 tablespoon of cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper

Directions:

  1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
  3. Cover and refrigerate until chilled.

*Hot Tip:

Use the vegetables you like and don’t follow the list blindly to make it more to your liking.

3. Vegetable Focaccia

Ingredients (for 12 servings):

  • 2 cups of bread flour
  • 1 package of quick-rise yeast
  • 1 teaspoon of salt
  • 1 cup of warm water (120 to 130 degrees F)
  • 1 tablespoon of olive or canola oil

Topping ingredients:

  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup of chopped green pepper
  • 1/2 cup of sliced ripe olives
  • 1/4 cup of chopped onion
  • 3 tablespoons of olive or canola oil
  • 2 teaspoons of red wine vinegar or cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of pepper
  • 2 teaspoons if cornmeal

Directions:

  1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
  2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
  3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
  4. Cover with vegetable mixture.
  5. Bake 8-10 minutes longer or until edges of crust are golden.

*Hot Tip:

Add a bit of pizza sauce and cheese in the topping to make it more pizza-like.

4. Roasted Vegetables

source

Ingredients (for 6 servings):

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon of olive or vegetable oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt (optional)
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, minced