Category:

Vegetarian

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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Jeweled rice is a beautifully vibrant middle eastern dish that’s served at special occasions such as weddings, anniversaries, and milestone birthdays. Usually served as a side dish I wanted to make this into a complete meal by adding ground beef.

You can easily make this dish vegan or vegetarian by using your favorite plant based protein and plant based butter like Beyond Beef or Miyoko’s, subbing in a hearty root vegetable like roasted potatoes, or omitting the use of the beef all together. No matter how you make it it’ll be a delicious meal the whole family will love!

Jeweled Rice

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
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Ingredients:
 
  • 1 lb ground beef (or meat substitute of your choice)
  • 4 large shallots (sliced)
  • ½ cup silvered or sliced almonds
  • ½ cup pistachios
  • 1 large carrot (peeled into ribbons)
  • 6 oz dried apricots (roughly chopped)
  • 11 oz mandarin oranges (drained)
  • 4 oz pomegranate seeds
  • 1 ½ cups long grain rice (such as Basmati)
  • 5 Tbsp butter (dairy or plant based)
  • 1 Tbsp olive oil
  • ½ tsp saffron *optional (can sub 1 tsp paprika)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 3 cups warm water
Instructions:
  • In a small bowl combine 3 cups of warm water and saffron or paprika and stir. Set aside.
  • Wash your rice until the water runs clear.
  • In a large skillet with lid add one tablespoon of olive oil and set the skillet over medium-high heat. Add the sliced shallot and ground beef, season with one teaspoon each of salt and black pepper.
  • Cook the beef and shallots until browned and when done remove from the skillet and place in a large bowl. Set aside.
  • In the skillet reduce the heat to medium and add the almonds and pistachios. Gently toast, about 5 minutes. If you wish to garnish your rice reserve a small portion of each nut and set aside to top the rice with. Pour the toasted nuts into the bowl with the beef and shallots.
  • Add a tablespoon of butter to the skillet and add the washed rice, toast your rice until lightly golden brown. When golden add the cumin, chili powder, cinnamon, and cardamom to the pan. Stir into the rice and toast for two minutes, stirring constantly.
  • Roughly tear the carrot ribbons into bite sized pieces.
  • To the rice and spices add the torn carrot ribbons, the bowl of beef and nuts, and dried apricots. Stir well and pour in the 3 cups of saffron or paprika water.
  • Allow the water to come to a boil and turn the heat to low, cover and cook for 10 minutes. After 10 minutes stir the rice, recover, and cook for 10 minutes longer.
  • When the rice is done stir in the remaining butter and coat the rice well. Serve mounded on a large platter or deep bowl. Top with the mandarin oranges, pomegranate seeds, and reserved nuts if using. Serve family style as is or with a vegetable of your choice. Enjoy!

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This picture, although a little blurry, captures the bright vibrant nature of the humble beet. Often over looked or thought of as a fall or winter vegetable beets can be delicious year round! This roasted beet pasta is fresh and beautiful way to get dinner to the table. I’ve chosen to top my bowl with a poached egg, Parmesan cheese, basil, and leftover roasted beets.

For a vegan version try toasting some walnuts, sprinkling some nutritional yeast, adding an extra drizzle of olive oil and topping with the leftover beets. Delicious!

Roasted Beet Pasta

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 Cups Chopped fresh beets
  • 4 Portions of your favorite GF pasta
  • 1 Tbsp Olive oil
  • 2 Tbsp sun dried tomatoes (finely minced)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (or agave nectar)
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 poached eggs (for topping *optional)
  • ½ cup Parmesan cheese (for topping *optional)
Instructions:
  • Preheat your oven to 425°F
  • On a baking tray place the chopped beets, olive oil, sun dried tomato, balsamic, honey, red pepper, salt, and black pepper. Toss to coat the beets evenly and roast for 40 minutes.
  • As the beets are roasting begin boiling your water for your pasta and cook in salted water according to your packages directions. When cooked, strain and set aside.
  • When the beets are roasted and soft reserve one cup for topping and scoop the rest into a blender.
  • Blend the beets until smooth, adding a little water as necessary and toss into the drained and cooked pasta. Stir to coat the pasta well. Top with the reserved roasted beets and toppings of your choice. Enjoy!

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What’s summer time without a creamy scoop of ice cream? Not a summer I want to think about! 

This vegan ice cream checks all the boxes for vegans and omnivores alike. Creamy, dreamy, coconutty goodness ready in about an hour! I like to top this ice cream with extra toasted coconut flakes, toasted almonds and walnuts, and sometimes even some pureed mango. 

It’s everything summer dreams are made of!

*swoon*

Vegan Toasted Coconut Ice Cream

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Prep Time: 10 minutes
Churn Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
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Ingredients:
 
  • 2 Cans coconut cream (13.5 oz each)
  • Cup white or coconut sugar
  • 1 Tbsp vanilla extract
  • 1 Cup sweetened coconut flakes (toasted)
  • ¼ tsp kosher salt
  • 1 tsp coconut extract (*optional)
Instructions:
  • Preheat your oven to 350°F
  • Spread sweetened coconut flakes on a baking sheet, and when the oven is ready toast 'em. Times will vary so keep an eye on those flakes! They won't take longer than 10 minutes. When toasted set aside to cool.
  • In a blender combine all ingredients except toasted coconut flakes and blend until well combined. This is your ice cream base so taste it to see if it's rocking your world, and adjust it as you like!
  • If you have an ice cream maker: Mix the toasted coconut flakes into the ice cream base and pour into your machine. Mix according to your machine's instructions. I used my Kitchen Aid mixer ice cream attachment and it took roughly 40 minutes. You'll know it's done when it's reached soft serve texture. When it's done you can eat as a soft serve or freeze it for a more authentic ice cream experience.
  • If you do not have an ice cream maker: Pour the ice cream base into a freezable container and freeze just until soft. You should be able to leave an indent in the ice cream with your finger, but not have any liquid flowing free underneath the indent. This will take a few hours and times will definitely vary. When your ice cream is soft but not frozen transfer back to the blender and give it a good whirl. You're trying to incorporate air into the ice cream so get it nice and frothy! Pour the base back into the freezer safe container. Mix the coconut flakes into the ice cream base and refreeze. This time allowing the ice cream to harden to your liking.
  • This ice cream keeps in the freezer for about a week. Top with all your favorite things and enjoy!

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