Eggplant Tacos

Eggplant Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 1
You:
Rate this recipe!
Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 1
You:
Rate this recipe!
Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
  4. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt.
  5. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned.
  6. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  7. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes

Optional: Add sliced avocado.

Share this Recipe
Powered byWP Ultimate Recipe

Turkey Lettuce Wraps

Turkey Lettuce Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Turkey Lettuce Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
  3. In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
  4. Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
  5. Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
  6. Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
  7. Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
  8. Garnish with sesame seeds and serve. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Thai Spaghetti Squash Noodles

Thai Spaghetti Squash Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Thai Spaghetti Squash Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350F.
  3. On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
  4. Remove the squash from the oven and set aside to cool for 20 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
  6. Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
  7. Continue scraping the flesh, until only the skin remains, which you can compost.
  8. Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
  9. Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Southwest Veggie Quesadillas

Southwest Veggie Quesadillas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Southwest Veggie Quesadillas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
For Sour Cream Cilantro Sauce
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
  3. Arrange 2 tortillas on a sheet pan. Top with cheese, cooked veggies mixture, and another layer of cheese. Cover with remaining tortillas.
  4. Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
  5. While baking, make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
  6. Place quesadillas on a cutting board. Cut into wedges. Enjoy with sour cream cilantro sauce!
Share this Recipe
Powered byWP Ultimate Recipe

Butternut Squash Soup

Butternut Squash Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Butternut Squash Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Heat oil in a large skillet over medium heat. Add the onions and garlic, sauté until tender--about 5 minutes.
  3. Add the butternut squash and the ginger to the skillet. Cook for 10 minutes.
  4. Add cumin and toast until fragrant, about 1 minute.
  5. Add water and milk to the skillet. Season with pepper. Cover and cook for 20 minutes.
  6. Transfer the soup and yogurt to a blender. Puree in batches until smooth. Season to taste. Enjoy!
Recipe Notes

Careful when working with hot liquid in the blender to not overfill.

Share this Recipe
Powered byWP Ultimate Recipe