This is a light and cool option for dinner. Original recipe found on Neighbor Food blog.
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Veggie Sandwich with Herbed Cream Cheese
Perfect for a hot day
Instructions
In small bowl mix the whipped cream cheese and mixed herbs.
To assemble use cream cheese on both sides of bed. Add the spinach, tomatoes, cucumber, cheese, and radish.
Ready to eat.
Original recipe found on Love and Lemons
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Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Recipe Notes
Preheat oven to broil.
Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch). Add a pinch of salt and bring to boil. Reduce heat and let simmer uncovered until fork tender. Takes 8-10 minutes. Drain and let cool.
Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt. Blend until smooth.
Take the cauliflower and potato and mix the chipolte sauce well. Place tortilla chips on baking sheet. Add the cauliflower/potato mix. Top with black beans cheese, red onion. Broil until cheese melted. Once out top with grape tomatoes and cilantro. Serve immediately.
In my quest to try recipes representing teams playing in the World Cup. I found this one for Spain, original recipe is found on Umami Girl.
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Spinach Tortellini Soup
This is a light soup that was simple to make.
Instructions
Heat the olive oil in a soup pot. Add onions, celery, and carrots with salt and stir to coat. Cook 5 minutes, should begin to soften.
Add the broth and bring to boil. Once boiling cover and reduce heat to a simmer. Cook until vegis tender. Add spinach and tortellini. Cook tortellini per package instructions. Add parsley and black pepper.
Serve topped with a little parmesan.
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.
Instructions
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.
Very flavorful. Original recipe found on Half Baked Harvest.
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Artichoke Ricotta Flatbread
Instructions
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.
