Resources and Recipes
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Wednesday, February 10, 2010
Yummy Veggie Wrap
This is is a yummy and filling healthy wrap! I like to have this with a cup of Amy's brand tomato bisque.
Lavash
Hummus
Roasted Red Peppers
Portobella Mushrooms sliced
Onions sliced
Zuchinni-sliced
Olive Oil
Fresh Basil Leaves
Sea Salt and Pepper
Feta Cheese(optional)
Preheat Oven 350. Toss sliced mushrooms, onion and zuchinni with olive oil and salt and pepper. Place the veggies on a baking sheet in one layer. Roast in the oven for about 30 minutes or until tender.
While veggies are roasting take the hummus and spread it onto the the lavash. Put a few basil leaves on top. Once the veggies are finished put the roasted veggies on top of the hummus and basil. Roll up and serve. If you like feta it is good to sprinkle a little on top before you roll it up!
Enjoy
Lavash
Hummus
Roasted Red Peppers
Portobella Mushrooms sliced
Onions sliced
Zuchinni-sliced
Olive Oil
Fresh Basil Leaves
Sea Salt and Pepper
Feta Cheese(optional)
Preheat Oven 350. Toss sliced mushrooms, onion and zuchinni with olive oil and salt and pepper. Place the veggies on a baking sheet in one layer. Roast in the oven for about 30 minutes or until tender.
While veggies are roasting take the hummus and spread it onto the the lavash. Put a few basil leaves on top. Once the veggies are finished put the roasted veggies on top of the hummus and basil. Roll up and serve. If you like feta it is good to sprinkle a little on top before you roll it up!
Enjoy
Chickpea Salad
This is one of my favorites! I could eat this all the time!!!
1 15 oz can of chickpeas
1 red pepper chopped
1 can of black olives sliced
1 carrot peeled and chopped
1/2 english cucumber chopped
1/2 container of grape tomatoes
1 cup of cooked Israeli Couscous
1/2 cup of Feta (leave out for vegan recipe)
Juice of 2 lemons
2 Tablespoons of olive oil
Fresh chopped parsley
Sea Salt and Pepper
Following the cooking instructions on the couscous box. Cook and let it cool.
While the couscous is cooling chop the red pepper, cucumber and carrots. Slice the black olive and cut the grape tomatoes in half. In a bowl juice the lemons and set aside.
Once the couscous has cooled mix all of the ingredients in a large bowl. Toss with the oil, lemon juice, salt and pepper and feta cheese. Taste to see if you need any additional oil, lemon or seasoning.
Refridgerate and serve cold.
I like to take this for lunches. I make a big batch on Sunday and take it for lunch all week.
YUMMY!!
1 15 oz can of chickpeas
1 red pepper chopped
1 can of black olives sliced
1 carrot peeled and chopped
1/2 english cucumber chopped
1/2 container of grape tomatoes
1 cup of cooked Israeli Couscous
1/2 cup of Feta (leave out for vegan recipe)
Juice of 2 lemons
2 Tablespoons of olive oil
Fresh chopped parsley
Sea Salt and Pepper
Following the cooking instructions on the couscous box. Cook and let it cool.
While the couscous is cooling chop the red pepper, cucumber and carrots. Slice the black olive and cut the grape tomatoes in half. In a bowl juice the lemons and set aside.
Once the couscous has cooled mix all of the ingredients in a large bowl. Toss with the oil, lemon juice, salt and pepper and feta cheese. Taste to see if you need any additional oil, lemon or seasoning.
Refridgerate and serve cold.
I like to take this for lunches. I make a big batch on Sunday and take it for lunch all week.
YUMMY!!
Vegetarian Mushroom Stroganoff
Vegetarian Mushroom Stroganoff
8 oz package of button mushrooms sliced
1 package of mixed mushrooms
1 medium onion chopped
1/2 bag of frozen peas
1/2 bag of of Quorn "beef" crumbles
1/2 to 3/4 cup of sour cream
3/4 cup water or veg stock
Olive oil to saute
chopped fresh parsley (optional)
Salt and Pepper to taste
Serve over rice or egg noodles
In a large saute pan heat olive oil over med to high heat. Saute onions and sliced mushrooms for about 7 minutes or until tender. Add a little more oil and and the quorn crumbles. Add salt and pepper. Saute another 3 0r 4 more minutes. Add the veg stock and bring to a boil. Add peas and simmer for about 10 minutes. Turn down to low and add the sour cream. Stir until mixed smooth. Top with fresh parsley and serve over rice or noodles.
This recipe is delicious and even the meat lovers in your life will enjoy this dish!
8 oz package of button mushrooms sliced
1 package of mixed mushrooms
1 medium onion chopped
1/2 bag of frozen peas
1/2 bag of of Quorn "beef" crumbles
1/2 to 3/4 cup of sour cream
3/4 cup water or veg stock
Olive oil to saute
chopped fresh parsley (optional)
Salt and Pepper to taste
Serve over rice or egg noodles
In a large saute pan heat olive oil over med to high heat. Saute onions and sliced mushrooms for about 7 minutes or until tender. Add a little more oil and and the quorn crumbles. Add salt and pepper. Saute another 3 0r 4 more minutes. Add the veg stock and bring to a boil. Add peas and simmer for about 10 minutes. Turn down to low and add the sour cream. Stir until mixed smooth. Top with fresh parsley and serve over rice or noodles.
This recipe is delicious and even the meat lovers in your life will enjoy this dish!
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