Tag Archives: easy

Easy Vegetarian Thanksgiving Recipes

It’s that time of year when we gather around the table with family and friends. If a vegetarian is coming to your holiday dinner, don’t stress! There are plenty of easy and tasty vegetarian recipes to make and share. Here are a few of my favorite vegetarian and vegan Thanksgiving recipes.

Cocktail Hour
Kentucky Mule Bourbon DrinkKentucky Mule Bourbon Drink
A no fuss, crowd-pleasing drink made with bourbon whiskey, ginger beer and fresh lime.

Meyer Lemon Gin and Tonic Very Good Gin and Tonic (VGG and T!)
Meyer lemon, pomegranate arils and better-than-basic tonic and gin make this simple drink very good.

Harissa Sweet Potato Hummus Harissa Sweet Potato Hummus
Chickpea hummus with roasted sweet potato, harissa and tahini.

Salads and Soup
Beet and Apple Salad Beet and Apple Salad
Arugula leaves topped with roasted beets, apple and hazelnuts.

Quinoa Kale Salad with Pomegranate Kale and Quinoa Salad
Tuscan kale, quinoa, sunflower seeds and pomegranate arils in a Meyer lemon dressing.

Vegan Pumpkin SoupFresh Pumpkin Soup
A rich, velvety soup made with fresh pumpkin, ras el hanout Moroccan seasoning and coconut milk.

Veggie Sides
Vegan Stuffed Peppers Vegan Stuffed Peppers
Forget tofu turkey! Vegan stuffed peppers make a delicious main dish or vegetable side. These beauties are filled with rice, greens and mushrooms in a light tamari-chile sauce.

Roasted Brussels Sprouts and Squash Easy Roasted Brussels Sprouts and Squash
A simple mix of Brussels sprouts and delicata squash, roasted until tender and browned.

Vegan Oatmeal Apple Crisp Easy Vegan Apple Crisp
A vegan dessert that everyone will love! Tender spiced apples with a crispy, crumbly topping made with oats, almond flour, brown sugar and coconut oil.

Simple Pumpkin PieSimple Pumpkin Pie
Pumpkin pie is my get-way-too-much-credit-because-it’s-actually-super-easy-to-make dessert. Enough said.

Happy Thanksgiving!

5 Healthy Vegetarian Dinner Recipes

Happy New Year everyone! If one of your goals is something like “get back in the kitchen” or “eat more vegetables”, I’ve got you covered. Here are a few of my favorite healthy vegetarian dinner recipes. They are easy to make and very veggieful. I hope you enjoy them.

Vegetarian Rice Stuffed PeppersEasy Vegetarian Stuffed Peppers Recipe– sweet bell peppers filled with seasoned brown rice and crimini mushrooms

Chickpea SaladVegetarian Chickpea Salad with Za’atar Recipe– simple chickpea salad with cucumber, tomato, green pepper and za’atar seasoning

Slow Cooker Vegan ChiliSlow-Cooker Vegetarian Chili with Butternut Squash Recipe– easy vegan chili with black beans, winter squash and ancho chili powder

Vegan Mushroom TacosVegan Mushroom Taco Recipe– soft corn tortillas filled with sautéed mushrooms and sweet peppers, avocado and sambal chile sauce

Vegan Tofu BIG SaladTofu BIG Salad Recipe– vegetarian chopped salad with tomato, cucumber, sweet pepper and Honey Sriracha Baked Tofu

Happy New Year!

Slow Cooker Vegetarian Chili with Butternut Squash Recipe

Slow Cooker Vegan Chili

Are you obsessed with your slow cooker? I’ll admit that I was never very interested in slow cooker recipes because I enjoy cooking on the stovetop. I take pleasure in watching dishes transform and take every opportunity to tinker with ingredients when I’m actively cooking. But you know what…there’s not always time for that! I’ve started to see the beauty of the slow cooker. It’s a simple, hands-off way to cook that produces great results for some of my favorite vegetarian dishes like chili and soups. It’s about time I take advantage of the slow cooker.

An easy slow cooker recipe I’ve been making is vegan chili with butternut squash. To flavor the chili, I used pure ancho chili powder. If you prefer, you could substitute your favorite basic chili powder blend.

Slow-Cooker Vegetarian Chili with Butternut Squash Recipe
1 medium onion, chopped
1 medium green or red bell pepper, coarsely chopped
4 garlic cloves, finely chopped
2 tablespoons ancho chili powder
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 cup water
Avocado slices, chopped green onions, tortilla chips

In a 4 1/2- to 6-quart slow cooker, combine all chili ingredients.

Cover and cook on high for 4 to 5 hours until the butternut squash is tender.

Serve the chili with desired garnishes such as avocado, green onion and tortilla chips.

Makes 8 servings
Slow Cooker Vegan Chili