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Recipes
Roasted Vegetables with Rice
By Vegiegail
Preheat the oven to 400ºF
- 6 1/4-inch slices sweet potato,stacked and diced
- 6 stalks asparagus, tough portion removed
- Olive oil
- 1/2 cup 1/4-inch diced red pepper
- 1 bunch green onions, minced
- 1 cup vegetable broth
- 1 cup So Delicious original coconut creamer
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Cooked brown rice
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon Herbes de Provence
Balsamic Brussels Sprouts
By Vegiegail
Preheat oven to 375 degrees
- 2-3 cups brussels sprouts, sliced in half
- dash salt and pepper, to taste
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
Savory Lentil, Quinoa and Vegetable Stew
By Vegiegail
Adapted from a recipe by Ellie Krieger on the TODAY show
- 5 cups low-sodium vegetable broth
- 1 large onion
- 1 large carrot
- 2 tablespoons olive oil
- One 2-inch piece fresh ginger
- 4 cloves garlic
- 1/2 small bunch kale (2 cups packed leaves)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 cup red lentils
- 1 cup quinoa, preferably red
- 1 cinnamon stick
- 1 cup peas, fresh or frozen
- 1/2 cup plain non-dairy yogurt
- 2 tablespoons packed fresh cilantro leaves (optional)
- 1/4 cup pepitas (optional)
Asian Vegetable Soup
By Vegiegail
Zero points on Weight Watchers Plan
- 2 cups bok choy, chopped
- 2 cups shredded green or Napa cabbage
- 3 cloves garlic, minced
- 1/4 cup ginger, peeled, thinly sliced, and julienned
- 1 cup oyster or shitake mushrooms, sliced
- 1 bunch green onions, chopped
- 1 8-oz can sliced water chestnuts, drained
- 1 medium red bell pepper, sliced thin
- 6 cups vegetable broth
- 2 cups snap peas or sugarsnap peas
- 2 tablespoons soy sauce
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup cilantro (optional)
- 7 oz Miracle Noodles (optional)
- 1 cup bean sprouts