Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Artichoke Ricotta Flatbread

Very flavorful. Original recipe found on Half Baked Harvest.

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Artichoke Ricotta Flatbread
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Instructions
  1. Preheat oven to 450. Grease a baking sheet with olive oil. On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden. While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette. To make the vinaigrette mix all ingredients together.

Cherry and Leek Couscous

Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well.  Original recipe found in Cooking Light.

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Cherry and Leek Couscous
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed. Place couscous in bowl. Heat olive oil and saute the leeks. Should take about 5 minutes. Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
Recipe Notes

For the leeks I cut off the tops and bottom.  Slice in half and open the leek up and wash the layers.  There is dirt that is in between and I have found this is the easiest way to clean.

Broccoli Cheese Stuffed Portobellos

I found this recipe on Wash You Dry and adapted to a vegetarian version.

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Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and take out the membrane using a spoon. Season with the salt, pepper, garlic powder, and paprika. Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes. Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos. Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.

Instant Pot Southwest Chili

Adapted from recipe found on The Cookie Rookie

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Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook. About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir. Ready to serve and top with your garnishes.
Recipe Notes

*For the vegi crumbles I used the Smart Ground Mexican 

You could easily make this in a crockpot as well.

If you wanted to use ground chicken, turkey, or beef you could substitute as well.