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Recipes
Cranberry Lentil Salad
By devogirl
I’m reading more and more lately about the importance of a vegetarian diet for our bodies and the planet
- 1 Cup Lentils
- 1/2 Cup Dried Cranberries
- 1/4 Cup Parsley, chopped
- 1 Tsp Salt
- 1/2 Cup Walnuts, chopped
- Juice of 1 Small Lemon
- 2 Tbsp Olive Oil
Blueberry Quinoa Breakfast
By devogirl
Yummy and under 250 calories
- 2/3 cup quinoa, cooked
- 1/4 cup blueberries
- 1 Tbsp chopped toasted walnuts
- 2 tsp brown sugar
- 1/4 tsp cinnamon
Sweet Pepper and Courgette (zucchini) Frittata
By devogirl
Eggs, cheese and vegetables form the basis of this excellent supper dish
- 3 Tbsp olive oil
- 1 red onion, thinly sliced
- 1 large red pepper, seeded and thinly sliced
- 1 large yellow pepper, seeded and thinly sliced
- 2 garlic cloves, crushed
- 1 medium courgette (green zucchini), thinly sliced
- 6 eggs
- 1 1/4 cups grated Italian cheese, such as Fontina, Provolone or Taleggio
- salt and pepper
- dressed mixed salad leaves, to serve
Carrot Slaw
By devogirl
Wash the carrots and peel, if necessary
- 2 pounds carrots, approximately 12 to 15 medium
- 1/2 cup mayonnaise
- Pinch kosher salt
- 1/3 cup sugar
- 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
- 1/2 cup raisins
- 2 teaspoons curry powder
- 1 teaspoon minced garlic
- Pinch celery seed and/or caraway seed, optional
Quinoa and Black Bean Stew
By devogirl
Vegetarian Times Put a pot of this soup on the stove during the holiday season, and you’ll have a healthful, sati...
- 2 tablespoons olive oil
- 1 medium onion, chopped (1 1/2 cups)
- 3 large carrots, sliced (1 cup)
- 2 stalks celery, diced (1/2 cup)
- 4 cups low-sodium vegetable broth
- 1 (28 ounce) can diced fire-roasted tomatoes
- 2 medium zucchini, sliced (2 cups)
- 1 (15 ounces) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup quinoa, rinsed and drained
- 1 (6 ounce) can tomato paste
- 1 tablespoon chili powder
- 1 tablespoon Dijon mustard
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 avocados, sliced, for garnish
- 1/2 cup chopped cilantro, for garnish
- lime wedges, for garnish
Easy Salsa (cans)
By devogirl
From Jan Carrier
- 1 jar pace chunky salsa (hot)
- 1 small or med can corn
- 1 can black beans
- 1/2 onion, finely chopped
- 1 Tbsp dried cilantro
- 1 Tbsp lime juice
- 1 tbsp sugar
Roasted Beet Salad with Pears and Marcona Almonds
By devogirl
You can use toasted slivered almonds in place of marcona almonds
- 4 large red beets
- 2 Anjou pears
- 3 to 4 tablespoons balsamic vinegar
- Extra-virgin olive oil
- Kosher salt
- 2 cups baby washed arugula
- 1/4 cup Marcona almonds, coarsely chopped
- 1 bunch chives, finely chopped
Candied Sweet Potatoes
By devogirl
1. Preheat oven to 375 degrees F
- 2 Tbsp butter
- 2 oranges, juiced (1/2-3/4 cups)
- 1/3 cup maple syrup
- 1 tsp pumpkin pie spice (or cinnamon)
- 5 lg sweet potatoes, peeled & sliced 1/4" thick
Southwest Chop Salad
By devogirl
Happy Herbivore My all-time favorite salad and go-to lunch when it's too hot to cook
- 2 c chopped lettuce
- 1/4 c cooked brown rice
- 1/2 c canned black beans, drained and rinsed
- 1/4 c yellow corn
- 3/4 c chopped tomato
- 2 tbsp chopped cilantro
- 2 tbsp chopped green onions
- corn chips (optional)
Curried Lentil Soup with Yogurt and Cilantro
By devogirl
Look for packaged precooked lentils without salt or fat added
- 1 tablespoon canola oil
- 1 cup prechopped onion
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 tablespoons curry powder
- 1/8 teaspoon ground red pepper
- 3 cups fat-free, lower-sodium chicken broth
- 1 1/2 tablespoons balsamic vinegar
- 2 (8-ounce) packages steamed lentils
- 2 cups fresh baby spinach
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro, divided
- 1/4 cup plain 2% reduced-fat Greek yogurt