Tag Archives: vegetarian recipe

Gluten Free, Recipes

Asparagus Orange Salad Recipe

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asparagus orange salad
asparagus orange salad

No need to let lettuce monopolize every salad. If you tire of romaine, iceberg and field greens, here’s a great vegetarian green salad that combines the richness of slightly steamed asparagus with the subtle flavor of oranges.

Asparagus Orange Salad Recipe

serves 2 bored, hungry vegetarians

vegetarian, low-carb, gluten-free, grain-free

  • 1 lb fresh raw asparagus
  • 8 oz. watercress greens
  • 2 large fresh naval oranges
  • 1 red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup crumbled feta or goat cheese
  • 1 teaspoon poppy seeds

Remove the tough bottom parts of the asparagus stem on each stalk. Hold the tough end in one hand, and the middle in the other hand and bend the stalk in an arc until it snaps, discard the tough end. Place the remaining asparagus in boiling water for two minutes, drain and cool.

Meanwhile, use a citrus zester or julienne slicer and remove about 1 teaspoon of clean orange peel (zest), set aside in a bowl. Peel one orange completely then slice it into about 12 wedges, removing all the white pith. Cut the other orange in half and squeeze the juice into the bowl with the zest.

Add to the orange juice the vinegar, the oil and dash of salt and pepper.

Place the asparagus on a plate as shown, top with the watercress, onion, orange wedges, feta and poppy seeds as shown. Stir the orange juice dressing while drizzling evenly over the two salads.

This can also be easily be a vegan salad by simply omitting the cheese, or replacing it with grilled, cooled tofu.

Gluten Free, Recipes

Veggie Frittata

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Veggie Frittata Plate

 

Here’s a hot, wholesome delicious vegetarian meal for a cold day. The recipe calls for eggs and cheese, but you can easily make this a vegan dish with common vegan egg and cheese substitutes. It is naturally gluten free and grain free.

 

Veggie Frittata Recipe:

serves 4 vegetable loving, gluten free vegetarians

  • 2 large Bell Peppers, Red, Yellow or Orange
  • 1.5 Lbs. Fresh Sweet Potatoes, peeled, cut into 1/2 inch slices
  • Extra virgin olive oil
  • 2 Leeks, leave part removed, finely sliced
  • 2 cloves Garlic, peeled and crushed
  • 1.5 Lbs. Fresh Zucchini, thinly sliced
  • 8 Large Eggs, lightly beaten
  • 2 Tablespoons finely chopped fresh basil (or 1 Tsp dried)
  • 1 1/4 cup grated Parmesan, Reggiano, or other hard cheese

Cut the bell peppers into pieces that will lay flat, removing seeds and pith. Lay them skin side up on a baking sheet. Put them under a broiler for 5-10 minutes, until the skins blacken. Remove to a bowl, cover with plastic wrap to hold in the moisture.

Cover the sweet potatoes with water, bring to a boil. Boil for 5 minutes. Drain.

In a large cast iron pan over medium heat, sautee the leek and garlic in two tablespoons olive oil for about a minute. Add the zucchini pieces a few at a time until they are all soft. When all the zucchini is soft, remove to a plate to cool.

While those are cooling, peel the blackened skins from the peppers. Once the zucchini is cooled, then create layers in the pan using the zucchini and leeks, pepper, sweet potato until all the veggies are used up.

Pour the beaten eggs over the top of the veggies, sprinkle with the basil, the parmesan and a dash of ground black pepper.

Cover and cook the pan of veggies on the stovetop on low heat for 15 minutes, Then put the pan under the broiler for 3 minutes or until nicely browned and cooked all the way through. Check to make sure eggs are fully cooked.

Grate a little more cheese over the top and serve!

Try it and let us know what you think! (leave a comment below)