Herbed Potato Salad without Mayonnaise

  

 Ingredients:

3 pounds Small Red Potatoes – scrubbed, washed and quartered

2 tbsp Granulated Sugar – PLUS a pinch for dressing

4 tbsp White Wine Vinegar – DIVIDED

as needed Kosher Salt & Ground Black Pepper

½ Cup Extra Virgin Olive Oil

2-3 cloves Garlic – minced

2 tsp Dijon Mustard

¼ – ½ tsp Crushed Red Pepper Flakes – to taste

½ Cup Fresh Parsley – gently packed & chopped

¼ Cup Fresh Dill – gently packed & chopped

3 tbsp Fresh Cilantro – gently packed & chopped

4 whole Scallions (green part only) – thinly sliced (about ½ cup)

3 whole Ribs Celery – finely diced (about 1 cup)

1 small Red Onion – finely diced (about ¾ cup)

 

Preparations

Boil the Potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Then, add the cut potatoes and bring the water to a gentle boil over high heat (SEE NOTES).

Once boiling, add 2 tablespoons of salt, 2 tablespoons of sugar, and 2 tablespoons of vinegar to the water. Immediately reduce the heat to maintain a simmer. Let the potatoes simmer, stirring occasionally, until they're fork tender, about 10-12 minutes. Remove the pot from the heat, drain the potatoes in a colander, and then transfer the warm potatoes to a large mixing bowl. Meanwhile, Make the Mayo-Free Vinaigrette Dressing: To a small bowl, add the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, and crushed red pepper flakes, along with a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper.  Then, grab a whisk and vigorously stir until all the ingredients are emulsified and fully combined. Add in the fresh parsley, dill, and cilantro. Whisk again until fully combined. Taste the herb vinaigrette dressing and adjust to suit your personal taste before setting it aside.

Toss the Potato Salad with Dressing and Herbs: Drizzle half of the dressing over the warm potatoes and gently toss to combine (SEE NOTES).

Add in the scallions, celery, and red onion. Then gently toss the potato salad again. Next, taste the potato salad and adjust as you see fit, adding more dressing if the potatoes seem dry, salt and pepper for overall flavor, and herbs for freshness. Then, gently toss the potatoes again.  Serve The No Mayo Potato Salad: Serve the herb potato salad warm, at room temperature or chilled, depending upon your personal preferences. Serving Warm: For the best flavor, let the no-mayo potato salad sit out on the counter for 10 minutes before serving – this gives the flavor a chance to marry and meld. Serving at Room Temperature: Follow instruction above; however, let the herb potato salad sit at room temperature for 20-30 minutes. (Do not leave the potatoes salad at room temp. for more than 2 hours.) Serving Chilled: Store the potato salad in the refrigerator. Remove the salad from the fridge and let sit at room temperature for 20-30 minutes (Note: You want the potatoes to be chilled, not freezing cold). Gently toss the herb potato salad before serving. 

Notes

Potatoes: Waxy potato varieties, such as Yukon, baby, and fingerling potatoes work great. Just be sure to check on the potatoes while they’re boiling as the cooking times may vary. 

Boiling potatoes: Make sure you simmer the potatoes – don’t continuously and harshly boil the potatoes or they will be more susceptible to falling apart and becoming mushy.

Dressing potatoes: Be sure the potatoes are still warm when you toss them with the dressing. Warm potatoes will soak up the dressing much better than cool potatoes.

Storage: Potato salad can be kept in an airtight container in the refrigerator for up to 4 days.

 

 

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Crunchy Nacho Bake

  

 *Popular vegetarian substitutes for lean ground beef include lentils, mushrooms, and firm tofu, which can be used in dishes like tacos, chili, and pasta sauce.

 

Ingredients

• 2 Tbsp extra-virgin olive oil

• 1 lb 85% lean ground beef *

• 2 15-oz cans no-salt-added black beans, drained and rinsed

• 1 14 1/2-oz can diced tomatoes

• 4 oz cream cheese

• 1 1-oz. envelope taco seasoning mix (about 1/4 cup)

• 1/2 tsp kosher salt

• 6 oz Colby Jack or cheddar cheese, shredded (about 1 1/2 cups), divided

• 1 1/2 cups tortilla chips, plus more for dipping (optional)

• Chopped fresh cilantro and/or thinly sliced jalapeño peppers, for topping (optional)

Directions

 Preheat oven to 375°F. Heat oil in a large nonstick skillet over medium-high. Add beef and break into small pieces with a wooden spoon. Cook, undisturbed, until bottom side is browned, about 3 minutes. Stir and cook until beef is cooked through, about 2 minutes. Transfer to a small bowl, reserving 1 tablespoon drippings in skillet. (Discard remaining drippings.)

Reduce heat to medium. Add beans and tomatoes; bring to a simmer. Add cream cheese, taco seasoning mix, and salt; cook, stirring constantly, until cream cheese is melted, about 1 minute. Remove from heat. Stir in beef and half of cheese.

Scrape beef mixture into an 8-inch square or 2-quart round or oval baking dish. Top with chips and sprinkle with remaining cheese. Bake until beef mixture is bubbling and cheese is browned, about 15 minutes. Top with cilantro and/or jalapeños and serve with chips, if desired.

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Black Bean Chili

  

Ingredients

• 2 Tbsp. olive oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, finely chopped (about 4 tsp.)

• 3 15-oz. cans black beans, drained

• 2 28-oz. cans diced fire-roasted tomatoes

• 1 15-oz. can corn, undrained

• 1/4 cup dry quinoa

• 1/4 cup ketchup

• 3 Tbsp. salted butter

• 2 Tbsp. Worcestershire sauce

• 2 Tbsp. chili powder

• 1 Tbsp. dried oregano

• 1 Tbsp. garlic powder

• 1 Tbsp. cumin

• 1 1/2 tsp. kosher salt

• 1 Tbsp. smoked paprika (optional)

• Shredded cheese, sour cream, sliced scallions, cilantro, crushed tortilla chips, and/or plain Greek yogurt, for topping (optional)

Directions

1. Cook onion and garlic:

   Heat oil in a large pot over medium. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

2. Add remaining ingredients and simmer:

   Add beans, tomatoes, corn, quinoa, ketchup, butter, Worcestershire sauce, chili powder, oregano, garlic powder, cumin, salt, and 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes. 

3. Top and serve:

   Remove from heat and stir in paprika, if using. Serve with desired toppings.

Make Ahead: Store chili in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months. Chili freezes like a champ, so consider making a double batch to freeze some for future dinners.

 

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Stuffed Peppers

  

 It can be hard when eating vegaratrian, to become as full as you do when you eat meat. But that's not the case with stuffed peppers! They're not only delicious but are so filling you'll be stuffed yourself! In this recipe, we replace the rice with quinoa and add black beans to get a unique Tex-Mex flavor.

Ingredients: 

Onions - 1/2 (chopped) 

Olive oil - to taste 

Quinoa - 1 cup 

Bell peppers - 4 medium sized 

Black beans - 14 oz. (cooked) 

Tomato - 1 (seeded and cubed) 

Cilantro - 1/4 cup (chopped) 

Salt and Pepper - to taste 

Pickled jalapeño - 3 (chopped) 

Canned crushed tomatoes - 17 oz. (crushed) 

Tomato paste - 2 tbsp. 

Chili flakes - 1 tsp. 

Sugar - 1/2 cup 

Cheddar cheese - 1 cup (grated) 

Preparation: 

In a large pot, fry the onion in olive oil until it becomes translucent, and then add 2 cups of water, a cup of quinoa and a dash of salt, and bring to a boil. 

 

Boil for 5 minutes, then remove from the stove, cover the pot and let the quinoa steam for about 15 minutes. 

 

Cut the bell peppers in half and remove the stems and seeds. Microwave for 3 minutes on a plate to soften them a little. 

 

Transfer the quinoa to a bowl and add the black beans, cubed tomato, cilantro, salt and pepper and the jalapeños (if it feels too dry, add some olive oil) and mix. 

 

In another pan, warm up olive oil, add the crushed tomatoes, tomato paste, chili flakes, sugar, and a dash of salt & pepper. 

 

Mix well and cook for 10 minutes. 

 

Stuff the peppers with the quinoa and place on a baking sheet. 

 

Pour the sauce over the peppers and onto the pan, and then add the grated cheese on top. 

 

Cover the pan with aluminum foil and bake at 375°F (190°C) for 25-30 minutes. 

 

Remove the foil and bake for 5 more minutes to get a nice, golden color. Now serve and enjoy! 

 

 

 

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Chicken ( veg sub) and Spinach Stuffed Sweet Potatoes

 

Common vegetarian substitutes for chicken include

tofu, tempeh, and seitan for a meat-like texture, while jackfruit is a great alternative for shredded chicken. For whole-food options, try chickpeas or mushrooms, and for specific dishes, paneer works well in Indian recipes.

Ingredients: 

Sweet potato - 3 medium sized 

Chicken breast - 2 lbs. 

Olive oil - to taste 

Salt and Pepper - to taste 

Spinach leaves - 2 cups (washed) 

Chipotle powder seasoning - to taste 

Lemon juice - 2 tbsp. (fresh) 

Garlic - 2 cloves (crushed) 

Oregano - 1 tsp. 

Cumin - 1 tsp. 

Chili flakes - 1 tsp. (dried) 

Cilantro - a handful 

The best chipotle powder substitute is smoked paprika because it provides a similar smoky flavor. If you need more heat, add a pinch of cayenne pepper to the smoked paprika. For a DIY mix, combine 1 teaspoon of smoked paprika, ¼ teaspoon of cayenne pepper, and a pinch of garlic powder.

Preparation: 

 

Preheat the oven to 350°F (180°C). Wash the sweet potatoes and use a fork to poke holes all over them. 

 

Place the potatoes on a baking sheet and bake in the oven for about 5-6 minutes, until they’re soft. 

  

Coat the chicken breast with 1 tbsp. olive oil, salt & pepper, place on a separate baking sheet and bake alongside the potatoes for 25 minutes. Remove the chicken from the oven and allow it to cool.  Veg- those using substitute, you can marinate it, cook in oven along with sweet potato and keep aside

 

Once cooled, break it into small pieces into a bowl. 

 

Heat up a frying pan on medium heat and put the spinach in until it starts to lose juices, and then add it to the chicken. 

 

Once the sweet potatoes are ready, cut them into halves and let them cool for about 5 minutes. 

 

In a bowl, mix the chipotle, ¼ cup olive oil, lemon juice, garlic, oregano, cumin, chili flakes, salt & pepper. 

 

Raise the oven’s temperature to 400°F (200°C). 

 

Scoop the insides of the sweet potatoes, leaving a thin layer and the skin (use the insides to make a delicious mash, if you like). 

 

Place the sweet potatoes on a baking sheet, lightly cover them with the chipotle mix and cook for another 5-10 minutes, until they’re crispy and brown. 

 

Mix the rest of the chipotle with the chicken/ sub. and spinach. 

 

Take the potatoes out of the oven, stuff them, then put them back into the oven for another 5 minutes. Garnish with cilantro and enjoy. 

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Cheesy Sweet Potato & Black Bean Casserole

   

Ingredients

1 tbsp extra-virgin olive oil

1 ¼ pounds ( 500 gm) sweet potatoes, peeled and cut into 1/2-inch cubes

2 tsp chili powder

1 tsp cumin pdr

¼ tsp kosher salt

¼ tsp  pepper pdr

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

1 (4 ounce) can mild diced green chilies, drained

1 (15 ounce) can no-salt-added black beans, rinsed

¾ cup canned no-salt-added sweet corn, drained

1 ¼ cups shredded sharp Cheddar cheese, divided

2 scallions, thinly sliced

¼ cup roughly chopped fresh cilantro

1 lime, cut into 6 wedges

 

Preparations

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. 

Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until just tender on the outside, 10 to 12 minutes. Add chili powder, cumin, salt and pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and green chilies; cook, stirring occasionally, for 1 minute. Remove from heat; stir in black beans, corn and 3/4 cup cheese.  

Transfer the mixture to the prepared baking dish. Scatter the remaining 1/2 cup cheese on top. Cover the baking dish with foil; bake for 15 minutes. Remove the foil; bake until the sweet potatoes are tender and the cheese is melted and bubbly, 8 to 10 minutes. Top with scallions and cilantro. Serve with lime wedges. 

 

 

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Broccoli Almond Soup

   

 

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

•  ½ cup almonds
• 420 gram broccoli florets including tender stems. two medium heads
• 100 gm carrot 2 medium carrots, peeled and chopped
• 5 shallots peeled
• 2 garlic peeled
• 1 green chili chopped
• 1 veg bouillon cube
• Salt to taste
• 2 tbsp cilantro chopped
• 2 cups water plus 1.5 cups hot water to blanch the almonds
• 1 tsp ground pepper or to taste
•  

• Instructions

  Blanch the almonds

  Soak the almonds in 1.5 cups hot water for 45 to 60 minutes. Then discard the water, peel the almond skin, and set them aside.

  Cook the vegetables

  Add broccoli florets, carrots, shallots, garlic, green chili, crushed veg bouillon cube, salt, and cilantro to the inner pot of the Instant Pot.

  Then add two cups of water and mix well.

  Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 5 minutes, and after the cooking is done, naturally release the pressure.

  Puree the soup and simmer

  Carefully open the Instant Pot lid once the pressure has subsided.

  Using an immersion blender, puree the soup. You can puree it until creamy or leave it partially chunky for the texture.

  Set the Instant Pot in saute mode again and add the ground pepper. Let it simmer for 5 to 7 minutes, and turn off the Instant Pot.

  Garnish it with more nuts, and enjoy the soup.

   

 

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