Archive for the ‘Vegetarian Recipes’ Category

postheadericon Simple Egg Salad


Serves 6

  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon white vinegar
  • 1/2 tablespoon dijon mustard
  • pinch salt and pepper (to taste)
  • pinch of paprika


1. Hard boil the eggs, rinse, and peel.  *Tip* – placing the eggs in a bowl of ice water for a minute or two will prevent the outside of the yolks from darkening.

2. Cut the eggs into 1/2 inch cubes and place in a large bowl.

3. Stir in the mayonnaise, vinegar, and Dijon.

4. Add salt and pepper to taste.

5. Plate, sprinkle with paprika and serve.


postheadericon Sweet and Spicy Carrot Frites


Spicy, Sweet, and Simple.


  • 7 carrots
  • 1 stick butter
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup orange juice
  • dash salt
  • dash crushed red pepper


Peel and slice each carrot into 4 or 5 long sticks and then cut in half.

For the sauce:

Melt most of the butter in a large frying pan over medium heat

Add brown sugar and stir until combined.

Add cinnamon, orange juice, a pinch of salt, a pinch of crushed red pepper and reduce by half.

 For the carrot frites:

In a medium sautee pan, sautee carrots, in a couple tablespoons of butter and a bit of brown sugar for about 20 minutes or until carrots are brown, crispy and sticky.

Plate the carrot frites and drizzle sauce over top.



postheadericon How to Blanch Tomatoes


Blanching tomatoes is necessary when you want use fresh tomatoes in soups, stews, sauces and other recipes.  By blanching tomatoes the skin is easily separated from the flesh with a minimum of tomato being wasted.


Medium to large tomatoes of any variety (garden fresh, Hot House, Roma, Steakhouse, etc)


1. In a large pot, bring water to a boil.

2. Add tomatoes

3. Boil 10-15 minutes or until the skin starts to seperate from the flesh.

4. Carefully remove the tomatoes from the boiling water and place into a bath of ice water for about 10 minutes or until cool.

5. Remove the skin from the flesh by hand.

6. Cut out the stem.

7. Use in your favorite recipe.

postheadericon Homemade Tomato Sauce


Here is an easy recipe for homemade pasta sauce.
Makes about 8 servings.


  • 3  cans diced tomatoes
  • 1 small can tomato paste
  • 3 – tablespoons olive oil
  • 3 – cloves of garlic (diced)
  • 1 – medium sweet yellow onion (chopped)
  • 2 – tablespoons white vinegar
  • 1/2  – tablespoon sugar
  • 1/2  – tablespoon italian seasoning or oregano



Saute the garlic and onion in a medium sauce pan on meduim heat until golden.

Add the diced tomatoes and tomato paste and stir the mixture.

Stir in the italian seasoning, white vinegar and sugar

Let simmer for 20-30 minutes.

Serve over pasta

postheadericon Healthy Vegetable Lasagna


Here is a delicious recipe for a low-fat, healthy vegetable lasagna.


  • 2 tablespoons olive oil
  • 6 pieces no-boil lasagna
  • 2 24-ounce jars of marinara sauce
  • 1 green pepper (chopped)
  • 3-4 large cloves garlic (finely chopped)
  • 8 oz fresh mushrooms (sliced)
  • 1 small green zucchini squash (chopped)
  • 1 small yellow squash (chopped)
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 16 oz non fat ricotta cheese
  • 4 cups low-fat mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 box chopped spinach

Over medium heat, saute the green pepper, onion, garlic, carrots, zucchini, yellow squash, and mushrooms in the olive oil for only a few minutes, making sure not to overcook them. Place all of the sauteed vegetables in a dish.

Defrost the chopped spinach in the microwave and drain the excess water. Mix the spinach with the ricotta cheese and one egg. Add the Italian seasonings to this mixture.

Now we’re ready to assemble the lasagna! Our assembly line includes:

  • No-cook Lasagna
  • Sauteed vegetables
  • Ricotta cheese mixture
  • Marinara sauce

Preheat the oven to 375°

1. Spoon 1/3 of the marinara sauce on the bottom of a rectangular baking pan.

2. Place 3 pieces of the no-cook lasagna next to each other on top of the marinara sauce.

3. Spoon 1/2 of the ricotta cheese mixture on top.

4. Spread 1/2 of the sauteed vegetable mixture over the cheese mixture.

5. Cover with another 1/3 of the marinara sauce.

6. Top with 1/2 of the mozzarella and 1/2 of the parmesan cheese.

Repeat steps 2 through 6 once more.

Cover with aluminum foil and bake at 375° for 35-40 minutes. Remove the foil and continue baking until the cheese is melted and bubbly.