Category:

Vegetarian

Shashouka is a popular and delicious Mediterranean egg dish eaten at anytime of the day! If spice is your thing you could easily dial it up!

Feel free to customize this dish to suit your tastes as the only must have ingredients are the eggs, tomatoes, and accompanying spices. Goat cheese is a delicious tangy option, but if it isn’t your style feta, queso fresco, and leaving the cheese out completely all work beautifully here as well!

Shakshouka

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 4
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Ingredients:
 
  • 8 eggs
  • 28 oz can whole San Marzano tomatoes
  • 1 cup water
  • 1 large onion (chopped)
  • 1 lb eggplant (chopped)
  • 6 cloves garlic (minced)
  • ¼ cup olive oil
  • 15 oz cherry peppers in brine (chopped, stems removed)
  • 2 Tbsp cherry pepper brine
  • 1 ½ tsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 oz goat cheese (*optional)
  • 2 Tbsp fresh parsley (chopped *optional)
Instructions:
  • In a bowl add the whole canned tomatoes with their juices and squeeze the tomatoes with your hands to break them up, add the paprika, 1 tsp cumin, chopped cherry peppers, and 2 Tbsp cherry pepper brine. Stir and set aside.
  • In a large pan over medium-high heat add 1 Tbsp olive oil and the chopped onion. Cook until the onion is soft and beginning to brown about 5 minutes.
  • Add the remaining 3 Tbsp oil and eggplant and continue to cook until the eggplant is soft about 7-10 minutes. When the eggplant is soft add 1 tsp salt, 1 tsp black pepper, and the garlic. Toss to coat the eggplant and onion. Cook until the garlic is fragrant, about 1 minute.
  • Reduce your heat to medium and add your bowl of tomatoes and peppers to the pan. Allow to simmer for 5 minutes, stirring occasionally. Add 1 cup of water and stir again.
  • In the pan with the back of a spoon or rubber spatula gently make holes in the sauce and crack one egg into each hole. When all the eggs have been added cover your pan and simmer for 5-7 minutes or until the egg whites are fully cooked.
  • When ready to serve sprinkle the goat cheese, ½ tsp cumin, and parsley over top. I serve this dish with GF tortillas, flat bread, or rolls. Enjoy!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Jeera rice is a delicious and easy rice from the northern region of India. It’s flavorful enough to enjoy on it’s own, quick enough to make it to your weeknight rotation, and the perfect accompaniment to curries and heavily spiced dishes. Balance is the name of the game here! Cumin seeds are surprisingly high in antioxidants, iron, and help to promote digestion making this side dish not only a delicious choice, but a healthy one too!

Dairy not your thing? Try it with vegan butter!

Jeera Rice (cumin rice)

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 1 ½ cups Basmati, or long grain white rice
  • 2 Tbsp butter
  • 2 4" cinnamon sticks
  • 1 bay leaf
  • 1 Tbsp cumin seeds
Instructions:
  • Wash the rice until the water runs clear, drain, and set aside.
  • In a small pot over medium-high heat add the butter and allow it to melt.
  • When the butter has melted add the cumin seeds, cinnamon sticks, and bay leaf. Cook stirring constantly for 1 minute, and add the rice. Coat the rice in the butter and cook for 2 minutes longer.
  • Shut the heat to your pan off and look at your hand so your palm is facing you. Look at your index finger. The first line of your finger closest to your finger tip is the PERFECT measure for water to rice ratios. On a flat surface place your fingertip on top of the rice and fill with water until it reaches that line. Be careful of the hot pan!
  • Place the pot back over medium-high heat and bring the rice and water to a boil. Turn the heat to low and cover leaving a small gap to allow steam to escape. Follow the cook time instructions on the package for your rice. Cooking should take roughly 10-20 minutes depending upon your rice selection.
  • This recipe also works in a rice cooker if you have one available! Just place the toasted rice and spices into the cooker, cover with a the appropriate amount of water, and allow the cooker to work it's magic.
  • When your rice is cooked fluff it up with a fork or rice paddle and remove the cinnamon sticks and bay leaf. Serve with your favorite dish and enjoy!

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An easy and flavorful side dish perfect for warm summer days spent with friends. Dairy not your thing? Try it with olive oil or vegan butter!

Grilled Garlic Butter Zucchini

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish, Snack
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 zucchini
  • 4 Tbsp butter (melted)
  • 4 cloves garlic (minced)
  • 1 tsp kosher salt
  • 1 tsp pepper
Instructions:
  • Heat your grill to high or about 400°F.
  • Wash and trim the ends from your zucchini, and slice length wise.
  • In a small bowl melt the butter, and stir in the salt, pepper, and minced garlic.
  • Brush both sides of the zucchini slices with the seasoned garlic butter and grill for 5 minutes per side, or until the zucchini is as soft and charred as your prefer. Feel free to baste again as desired, and enjoy!

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A vegan version of this popular spicy and vinegar filled curry! Thought to be an Indian interpretation of the Portuguese dish “vinh d’ahlo” this dish was originally created by Portuguese travelers as a way to preserve meat by using chiles and vinegar for long voyages. When made correctly the heat will not hit you immediately and instead will slowly build as you eat it. So be sure to keep lots of water near by or serve it with this delicious mango smoothie to tame the heat!

This dish requires two specialty ingredients: Kashmiri chiles and curry leaves. Both of these ingredients are very affordable and easily found on Amazon or at your local Indian market. If you absolutely cannot find Kashmiri chiles you can substitute half paprika and half cayenne pepper, but use this substitution as a last resort as the end result will lack the unique flavor the chile provides and will be substantially hotter!

Chickpea Vindaloo

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 2 15 oz can chickpeas (drained)
  • 2 large yellow onions (roughly chopped)
  • 1 head garlic (about 10-12 cloves)
  • 4 Tbsp Kashmiri chile powder
  • 1 Tbsp black pepper
  • 1 Tbsp ground cumin
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp mustard powder (can sub prepared yellow mustard)
  • ½ tsp ground clove
  • ½ cup rice vinegar
  • 2 limes (juice and zest)
  • 2 Tbsp brown sugar
  • ¼ cup vegetable oil
  • 2 tsp kosher salt
  • 2 cups vegetable stock
  • 20 dried curry leaves
Instructions:
  • In a small bowl combine: Kashmiri chile powder, cumin, cinnamon, black pepper, ginger, salt, mustard powder, clove, brown sugar, lime juice and zest, brown sugar, vinegar, and stir into a paste. *Phew!*
  • In a blender or food processor finely minced or puree the onion and garlic together, and set aside.
  • In a large skillet over medium-high heat add all of the vegetable oil, and the onion/garlic mixture. Stir well, and cook for roughly 5-10 minutes or until the water is cooked out of the onions.
  • NOTE: Because we're cooking the onion and garlic together as a paste your garlic may turn BLUE!!! SO weird! Don't worry though, it just means you have strong garlic and onions and the chemicals between the two are reacting. It is in no way dangerous and will be covered by the strong color of the spice mixture. Enjoy the cool science experiment!
  • When the water has cooked off of the onions reduce the heat to medium and add the spice paste. Stir the paste into the onions, and cook 3-5 minutes stirring constantly. Do not allow the mixture to burn.
  • Add the chickpeas to the pan and coat well in the onion and spice mixture. Crumble in the curry leaves, and add the vegetable stock. Stir well, and cook through for 5 minutes longer. If you want a thinner broth feel free to add more vegetable stock as desired.
  • Enjoy with steamed rice and a cooling smoothing!

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One of my favorite parts of summer are all the fresh grown vegetables! There’s no better time to make these vegetable kebabs than while the sun is bright, shining, and feeding all that delicious produce. Since we’re not using meat in this recipe I’ve used butternut squash as a grill friendly and filling alternative.

I marinade these for at least two hours prior to grilling and up to overnight. Since you’re only marinating vegetables feel free to reuse the marinade for up to a week! Sometimes I’ll make extra chopped veggies and leave them in the marinade to snack on all week. It’s so good and a great way to make boring vegetables an interesting snack!

Butternut Squash Veggie Kebabs

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Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 large red onion
  • 1 small butternut squash
  • 2 zucchini
  • 2 yellow squash
  • 2 bell peppers (I used red and orange)
  • 16 cherry tomatoes
  • 8 oz mushrooms
  • 1 cup vegetable oil (I used avocado)
  • 1 cup GF soy sauce (*or coconut aminos)
  • ¾ cup red wine vinegar
  • 1 Tbsp brown sugar
  • ¼ cup Worcestershire sauce (Double check yours is GF)
  • 6 cloves garlic (minced)
  • ½ cup whole grain mustard
  • 1 Tbsp Montreal Steak Seasoning
  • 1 Tbsp ground black pepper
  • ½ tsp cayenne pepper
  • 1 Tbsp dried parsley
Instructions:
  • In a large bowl or bag mix together the oil, GF soy sauce, red wine vinegar, brown sugar, Worcestershire sauce, garlic, mustard, steak seasoning, black pepper, cayenne, and parsley. Mix well to combine and set aside.
  • Wash and prepare all your vegetables. Chop and slice them into bite sized pieces. When the vegetables are ready place them in the bowl or bag with the marinade and coat them well.
  • Allow to marinate for at least 2 hours or up to overnight in the fridge. If using wooden skewers soak them in water for at least 1 hour prior to grilling.
  • When ready, skewer your vegetables and set your grill to high (around 400° F). Grill your kebabs for 6 minutes on each side or until the butternut squash is soft and the vegetables are as dark and soft as you prefer. We serve these kebabs with rice pilaf or beans. Enjoy!

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Love caprese? Then you’ll love this delicious twist on the famous Italian salad. Using fresh summer fruit in place of tomatoes give this well known dish an unexpected twist. Sweet and crunchy watermelon pairs so well with traditional caprese ingredients you’ll ask yourself why you didn’t think of this sooner!

Watermelon Caprese Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 cups watermelon
  • 4 oz fresh mozzarella
  • ¼ cup basil leaves
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp balsamic vinegar
Instructions:
  • Remove the rind of the watermelon, and chop the flesh into bite sized pieces. Place into a large bowl.
  • Cut the fresh mozzarella into a bite sized pieces, and slice the basil leaves into thin strips. Place both into the bowl with the watermelon.
  • Season the watermelon and cheese with the salt, pepper, and balsamic vinegar. toss to coat, and enjoy!

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Made in rice cooker or on the stove top the perfect flavors of summer collide in this coconut lime rice. It’s a great side dish for kebabs, grilled meats, and curries. Coconut milk absorbs quicker than water so you’ll want to keep a close eye on this rice if making it on the stove top!

Toasted Coconut Lime Rice

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 4
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Ingredients:
 
  • ½ cup sweetened coconut flakes
  • 2 cups long grain white rice
  • 13.5 oz can coconut milk
  • 2 limes (juiced)
  • 1 Tbsp sugar
  • water
Instructions:
  • Preheat an oven to 400°F
  • Toast for five minutes or until the coconut is golden brown.
  • While the coconut is toasting wash the rice until the water runs clear. When the coconut is toasted remove from the oven and set side.
  • In a pot over medium-heat or in a rice cooker combine the washed rice, coconut milk, ¼ cup of the toasted coconut, sugar, and water. Stir well. To measure the water press your index finger lightly to the top of the rice and fill until the water reaches the first line or joint on your finger.
  • If using a rice cooker close the lid and allow it to do all the work! It should take roughly 25 to 30 minutes.
  • If using the stove top method allow the water to come to a boil and the reduce the heat to low. Cover and cook for 10-15 minutes or until the water and coconut milk are absorbed and the rice is cooked and fluffy.
  • Plate your rice and top with the remaining toasted coconut, and squeeze the limes over top. Enjoy!

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A fun twist on standard roasted eggplant this Greek roasted eggplant makes for an easy and delicious side dish. This pairs well with a grilled protein and a nice glass of chilled white wine or as the star of the show in a gluten free grain bowl!

Greek Roasted Eggplant

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 ½ pounds eggplant ((about 2 large eggplants))
  • cup olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 1 lemon (juice and zest)
Instructions:
  • Preheat your oven to 400°F
  • Slice the green tops off the eggplants and chop into bite sized pieces.
  • On a large baking sheet combine all ingredients and coat the eggplant well tossing with your hands.
  • When the oven is ready roast the eggplant for 45 minutes or until the skin is lightly browned and the flesh is soft. Enjoy!

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One of my favorite childhood desserts makes a comeback as Jell-O pudding mix is gluten-free #blessed! This dessert is as simple as it gets and comes together in just 10 minutes. Cold creamy pudding, crunchy gluten free sandwich cookies, and sweet chewy gummy worms all come together to make a dessert kids (and adults) look forward to!

Dirt N' Worms

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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 5.1 oz box jell-o instant pudding mix
  • 3 cups cold whole milk
  • 1 bag your favorite gummy worms
  • 12 GF chocolate sandwich cookies
Instructions:
  • In a bowl combine the pudding mix and whole milk. Whisk vigorously for 5 minutes or until the pudding has firmed up slightly.
  • Divide the pudding into 4 servings and top each serving with 3 crumbled sandwich cookies.
  • Top the cookies with the gummy worms. Bury them slightly in the cookies and pudding for a fun dessert presentation.
  • Serve immediately or refrigerate for 5 to 10 minutes or until the pudding is as chilled as you like and enjoy!

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