Tag Archives: vegetarian

Black Ramen Veggie Bowl Recipe

Black Ramen Veggie Bowl Are you food curious? Do you spend far to long at the grocery store browsing every aisle and reading package labels? That’s how I came across my latest food find– gluten free rice ramen noodles. The black forbidden rice ramen noodles are my favorite…I love the striking color.
Gluten Free Rice Ramen
Rice ramen noodles make a great base for a weeknight veggie bowl. The ramen cooks in 4 minutes, and the whole dish comes together in 10. Simply toss the hot cooked ramen noodles with a knob of butter and a splash of tamari. Top with fresh cut veggies and a spoonful of sambal and you’ve got dinner.

Black Ramen Veggie Bowl Recipe
1 cake black forbidden rice ramen (gluten free)
1 tablespoon butter
1 teaspoon tamari (gluten free soy sauce)
1/2 medium avocado, coarsely chopped
1/2 cup cherry tomatoes, halved (I used mixed heirloom)
2 teaspoons sambal oelek chile sauce

Cook ramen according to package directions; drain. Combine hot ramen, butter and tamari in a bowl. Top with avocado, tomatoes and sambal. Toss to mix. Eat immediately.

Makes 1 veggie bowl

Serving Ideas: Top with a fried egg or a few slices of baked tofu.

Tip: If cooking gluten free, be sure to use gluten free soy sauce. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Ramen Veggie Bowl

Vegetarian Chickpea Salad with Za’atar Recipe

Chickpea Salad
Here’s a simple vegetarian salad of chickpeas and fresh veggies. It’s dressed with a drizzle of fresh lemon juice and some olive oil. A spoonful of za’atar, the sumac-sesame-herb seasoning, adds a flavor punch.

Vegetarian Chickpea Salad with Za’atar Recipe
1 medium slicing cucumber, peeled, seeded and coarsely chopped
1 green bell pepper, coarsely chopped
1 cup cherry tomatoes, halved (I used sunburst tomatoes)
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon za’atar
Fine sea salt and freshly ground black pepper

In a large bowl combine cucumber, green pepper, tomatoes and chickpeas. Drizzle with olive oil and fresh lemon juice; stir to mix. Sprinkle with za’atar and season to taste with salt and black pepper. Salad can be served immediately or covered and refrigerated several hours before serving.

Makes 4 servings (about 4 cups total)

You can buy za’atar or mix your own. Here’s the mix I used:
Za’atar
1 tablespoon ground sumac
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons dried thyme
1/2 teaspoon fine sea salt

To make za’atar combine sumac, sesame seeds, thyme and salt. Store, tightly covered, at room temperature. Makes 2 1/2 tablespoons.

You may also like:
Cucumber Tomato Salad with Za’atar

Avocado Peach Vegetarian Chopped Salad Recipe

Vegetarian Chopped SaladI love BIG salads. This chopped salad features the best of summer. It starts with a bed of greens, and gets better when you pile on fresh toppings like cool and crunchy cucumber, juicy peaches and fresh basil. Add some ripe avocado and roasted sunflower seeds and you’ve got one tasty salad.

Avocado-Peach Vegetarian Chopped Salad Recipe
1 head heart of romaine lettuce, chopped
1 medium ripe peach, pitted and cut into chunks
1 small Persian cucumber, chopped (peel, if desired)
1/2 a medium ripe avocado, peeled, pitted and chopped
2 tablespoons shredded fresh basil leaves
2 tablespoons roasted sunflower seeds (I use unsalted)
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
fine sea salt and freshly ground black pepper

Place chopped lettuce in a large bowl. Arrange peach, cucumber, avocado, basil and sunflower seeds on bed of lettuce. Just before serving, drizzle salad with olive oil and lemon juice and toss to coat. Season to taste with salt and pepper.

Makes 1 BIG salad
Peach Avocado Chopped Salad
More Summer Salad Recipes:
Fresh Zucchini Salad from Bourbon and Honey
Summer Panzanella with Peaches and Kale from The First Mess

Arugula Salad with Avocado and Hearts of Palm Recipe

Arugula Avocado SaladThis salad came together in an effort to use up stray pantry items. I recently moved, and found a few interesting items in the back of the cupboard. One such item was a can of organic hearts of palm. When life gives you hearts of palm, make chopped salad.

Chopped Salad with Avocado, Arugula and Hearts of Palm Recipe
1 stalk canned hearts of palm, rinsed and drained
1/2 a medium ripe avocado, peeled, pitted and chopped
1/2 cup fresh cherry tomatoes, halved (I used sunburst)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
fine sea salt and freshly ground black pepper
3 cups fresh arugula

Slice heart of palm into rounds. Combine heart of plam slices, avocado and tomatoes in a small bowl. Drizzle with olive oil and lemon juice; stir gently to coat. Season with salt and pepper. Serve over arugula. Toss salad just before serving.

Makes 1 BIG salad
Hearts of Palm Salad