Eggplant Tacos

Eggplant Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
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: 5
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. Preheat oven to 450F. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  2. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Share this Recipe
Powered byWP Ultimate Recipe

Heart of Palm Salad

Heart of Palm Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 4.14
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 4.14
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mis en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Bamboo Stir Fry

Bamboo Stir Fry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A great vegetarian entree that's easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Bamboo Stir Fry
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A great vegetarian entree that's easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
  3. Heat oil in a large skillet or wok, over medium high heat.
  4. Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
  5. Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
  6. Remove from heat. Serve alone, with brown rice or rice noodles.
  7. Garnish with cilantro and basil. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Pad Thai Noodles

Pad Thai Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
4 Servings
Servings
4 Servings
Pad Thai Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
4 Servings
Servings
4 Servings
Ingredients
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: Servings
Units:
Instructions
Prepare the Noodles
  1. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.” Peel and dice the ginger. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine.
Share this Recipe
Powered byWP Ultimate Recipe

Vietnamese Spring Rolls

Vietnamese Spring Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.83
You:
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 People
Servings
8 People
Vietnamese Spring Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.83
You:
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 People
Servings
8 People
Ingredients
For the spring rolls
For the peanut sauce
Servings: People
Units:
Instructions
Make the peanut sauce
  1. Slice the white part of the green onions into thin rounds to equal 1/2 cup.
  2. Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
  3. Cover and refrigerate until ready to serve.
Make the filling
  1. Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
  2. Slice cabbage into thin strips.
  3. Cut the stems of the green onions lengthwise with scissors.
  4. Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
  5. Peel the ginger with a spoon, slice into rounds and mince.
  6. Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
  7. Toss to combine.
Assemble the rolls
  1. Fill a shallow bowl with cold water.
  2. Dip one rice paper wrapper into the cold water until it softens.
  3. Remove and shake off excess water and lay flat on a plate.
  4. Place vegetable filling off-center on rice paper.
  5. Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
  6. Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
  7. When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
Share this Recipe
Powered byWP Ultimate Recipe