Dill Dip Recipe – Vegetable Dill Dip Recipe – How To Make Vegetable Dip

Dill Vegetable Dip Recipe

Prep: 10 mins – Total: 10 mins

INGREDIENTS  

• 1 cup Best Foods Mayonnaise
• 1 cup sour cream
• 1 tbsp dried parsley
• 1 1/2 tbsp dried dill weed
• 1/2 tbsp onion powder
• 1/2 tsp salt
• 2 tsp Worcestershire Sauce
• 2 tsp lemon juice
• a few sprinkles pepper

INSTRUCTIONS 

1. Mix all ingredients and refrigerate.
2. Serve with platter of vegetables.

This delicious recipe and photos were created by lilluna.com, we simply shared it. Please check them out for more great ideas!

Asparagus Roll Up Recipe – Asparagus Appetizer Recipe – How To Make Asparagus Roll Ups

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

INGREDIENTS  

• 1 sheet puff pastry
• all-purpose flour for dusting
• 10 pieces asparagus ends trimmed (more if desired)
• 5 oz cream cheese
• 1 egg beaten
• Parmesan Cheese

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. Roll the puff pastry sheet out and layer generously with cream cheese.
3. Cut pastry into 10″ strips.
4. Wrap one strip around one spear of asparagus (or a bundle of asparagus if you want it to be more filling).
5. Brush with beaten egg and sprinkle with parmesan cheese.
6. Set in oven for 12-16 minutes.

This delicious recipe and photos were created by lilluna.com, we simply shared it. Please check them out for more great ideas!

Vegetarian Spicy Peanut Soup Recipe – Kale, Potato And Peanut Soup – Vegetarian Soup Recipe

INGREDIENTS

• 2 tablespoons olive oil
• half an onion, diced
• 1 jalapeno, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• one 14-ounce can fire roasted tomatoes
• one 14-ounce can light coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon curry and/or turmeric
• 1/2 cup chopped peanuts
• 1/4 cup peanut butter
• 1–2 cups kale, stems removed, chopped

INSTRUCTIONS

1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
4. Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

This delicious recipe and photos were created by PinchOfYum.com, we simply shared it. Please check them out for more great ideas!

Golden Soup Recipe – Vegetarian Soup Recipe – Cashew Soup

INGREDIENTS

• 2 tablespoons olive oil
• half an onion, chopped
• 2 cloves garlic, chopped
• 1 head of cauliflower, chopped into about 5 cups of chunks or florets
• 1 cup cashews
• 1 tablespoon turmeric – see notes
• 7–8 cups water
• 2 teaspoons salt
• a squeeze of lemon juice

INSTRUCTIONS

1. Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
2. Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened.
3. Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
4. Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and enjoy!

This delicious recipe and photos were created by PinchOfYum.com, we simply shared it. Please check them out for more great ideas!

Falafel Wrap Recipe – How To Make Falafel Wraps – Falafel Wrap With Tzatziki Sauce

Prep: 40 mins – Cook: 10 mins – Total: 50 mins

Ingredients

For the tzatziki sauce:

• 1/2 large English cucumber , unpeeled
• 1 1/2 cups full-fat plain Greek yogurt
• 2 garlic cloves , finely minced
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1 tbsp minced fresh dill

For the falafel balls:

• 1 cup dried chickpeas , soaked in cold water overnight
• 1/2 red onion , chopped
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon paprika powder
• 1 big handful of fresh parsley , chopped
• black pepper, to taste
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons sesame seeds
• canola oil, for deep frying

For the falafel wrap:

• large tortilla wraps , I used whole wheat but any work
• shredded lettuce
• red onion , thinly sliced
• pickled red cabbage
• cherry tomatoes , halved
• tzatziki sauce

Instructions

Tzatziki sauce:

1. Grate the cucumber and drain through cheesecloth sprinkled with a pinch of salt overnight or at least a few hours.
2. In a medium bowl, combine the yogurt, garlic, olive oil, vinegar, and salt. Stir in the fresh dill and grated cucumber. Taste and add more salt, if desired. Store in the refrigerator and serve chilled.

Falafel balls:

1. Drain the chickpeas well and place on paper towel to remove the remaining exterior water. Transfer drained chickpeas, red onion, garlic, cumin, lemon juice, paprika powder, parsley, salt and black pepper to a food processor and pulse until roughly mashed.
2. Stop the processor as needed to scrape down sides of bowl. You should achieve a paste-like consistency, but it doesn’t need to be perfectly smooth – mixture should remain slightly chunky.
3. Spoon the mixture into a large bowl, add the flour, baking powder and sesame seeds, and stir until well combined. If the mixture is too moist or sticky at this stage, add a little bit more flour, until the mixture holds together. Then cover with plastic wrap and allow to rest in the refrigerator for an hour.
4. Once the falafel mixture has chilled, shape it into small balls (I made 18 balls). Heat the oil in a large saucepan over medium heat, until the oil is hot (350 F). Fry the balls in batches, without crowding, until nicely browned, turning as necessary (about 2-3 minutes) and set aside on paper towels to drain.

Falafel wrap:

1. Heat tortillas in the microwave for 20-30 seconds, or until warm. Place desired amount of lettuce on the tortilla. Layer the red onion, pickled red cabbage, falafel balls, halved cherry tomatoes, and top generously with tzatziki sauce. Roll up the tortilla. Repeat the process with the remaining tortillas.

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!

Roasted Grape Crostini Recipe – How To Make Grape Crostinis – Grape Crostini Recipe

Prep: 35 mins – Cook: 5 mins – Total: 40 mins

Ingredients

• 3 cups seedless red or green grapes, halved lengthwise
• 2 tablespoons sherry vinegar or rice vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon grated orange zest
• 24 slices French bread baguette (cut diagonally 1/2 inch thick)
• 1/2 cup shaved Manchego or Romano cheese
• Thinly sliced fresh basil leaves

Directions

1. Preheat oven to 400°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until grapes are lightly browned and softened, 30-35 minutes. Stir in orange zest.
2. Preheat broiler. Arrange bread slices on an ungreased baking sheet. Broil 3-4 in. from heat until lightly browned, 1-2 minutes per side. Top with warm grape mixture; sprinkle with cheese and basil.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas!

Cream Cheese Pasta Recipe – Fast Cream Cheese Pasta Recipe – Easy Pasta Recipe

Total Time: 10 mins

Ingredients

• 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…)
• 3/4 cup (160 grams) cream cheese
• 1/4 cup (30 grams) grated parmesan, plus more to serve
• 1 Tbsp olive oil, plus more to serve
• 1-2 garlic cloves, minced or pressed
• 1/2 cup (120 ml) cooking water, plus more if needed
• salt and pepper, to taste
• 1/4-1/2 tsp chili flakes, or according to taste (optional)

Instructions

1. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
2. Right before draining, reserve a cup of starchy pasta water.
3. Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn.
4. Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir to combine oil, cream cheese, water and create a nice and creamy emulsion. Add parmesan cheese and stir well. Your pasta sauce is ready.
5. Drain and add your pasta to the skillet. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for a smooth and creamy consistency.
6. Serve immediately with a drizzle of good olive oil or extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper (if you don’t use chili flakes). Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Spaghetti With Garlic And Olive Oil Recipe – Spaghetti Recipe – Garlic Spaghetti Recipe

Prep: 10 mins – Total: 10 mins

Ingredients

• 1 lb (450 grams) spaghetti, or other long pasta
• 1/2 cup (120 ml) extra virgin olive oil
• 4-5 garlic cloves, finely sliced
• 1 tsp dried chili flakes, or to taste (or 3 fresh chillies)
• 1/4 cup fresh parsley, coarsely chopped
• 1/4 cup grated parmesan cheese, plus more to serve(optional, if you don’t keep it vegan)
• salt, to taste

Instructions

1. Bring a pot of salted water to the boil and add spaghetti. Cook until al dente: the spaghetti is soft but still has a little bite.
2. While the spaghetti is cooking make the sauce: If you don’t use dried chili flakes, remove the seeds from the chilies and finely chop. Peel and finely slice the garlic cloves.
3. Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.
4. Drain the spaghetti still “al dente”, reserve 1/2 cup cooking water.
5. Add spaghetti to the frying pan, stir well to coat with the oil, add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy*. Cook on medium heat for 30 seconds, stirring a couple of times.
6. Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don’t keep it vegan. Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!

Keto Baked Zucchini Chips Recipe – How To Make Baked Zucchini Chips – Keto Friendly Zucchini Recipe

Prep: 10 mins – Cook: 20 mins

INGREDIENTS

• 2 medium zucchini — sliced into rounds (4-5 mm thickness)
• 1/4 cup olive oil
• 2/3 cup grated parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/2 tsp salt
• black pepper to taste — optional

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Spray a rimmed baking sheet (you may need 2 baking sheetwith cooking spray (I use olive oil spray).
3. In a bowl combine the olive oil, salt, pepper, paprika and garlic powder. Add the zucchini and toss to coat.
4. Line the zucchini over the baking sheet and sprinkle with parmesan on top.
5. Bake for 15-17 minutes, until the top is golden.

This keto friendly recipe and photos were created by CookingLSL.com, we simply shared it. Please check them out for more great ideas!

Where To Buy Vegan Pumpkin Pie – Who Sells Vegan Pumpkin Pie – Five Places To Buy Vegan Pumpkin Pie

Being vegan doesn’t mean you have to have to miss out on one of the best traditional desserts around the holidays. Additionally, you might not have enough time to make your own vegan pumpkin pie and just want to buy it from the store. That’s why we’ve found where to buy vegan pumpkin pies and come up with the list below! We highly recommend checking out the list below, but it is possible to buy vegan pumpkin pies from FreshDirect.com, UnrefinedBakery.com, Whole Foods, Star Seed Bakery, and RaisedGlutenFree.com to name just a few!

Vegan Pumpkin Pie By Fresh Direct – Vegan Pumpkin Pie By Fresh Direct

A great option that usually sells out quickly. As such, make sure to pick one up if available!

Vegan Pumpkin Pie By Unrefined Bakery – Vegan Pumpkin Pie By Unrefined Bakery

A little on the pricey side, but another delicious option! This vegan pumpkin pie by Unrefined Bakery makes for a great holiday treat the whole family will enjoy!

Vegan Pumpkin Pie By Whole Foods – Vegan Pumpkin Pie By Whole Foods

Whole Foods is a great option for where to buy vegan pumpkin pie. They can be sometimes hard to find, but during Thanksgiving, they are usually pretty commonplace.

Vegan Pumpkin Pie By Star Seed Bakery – Vegan Pumpkin Pie By Star Seed Bakery

Located in Rockaway, New Jersey, and further distributed Garden Spot Food Distributers, this makes for a great option to buy a vegan pumpkin pie if you live in New England!

Vegan Pumpkin Pie By Raised Gluten Free – Vegan Pumpkin Pie By Raised Gluten Free

Not only do they have a delicious vegan pumpkin pie for sale, all of their desserts are vegan friendly! They are definitely a great option if you’re looking for several different options!

We know this list is not all inclusive, so if you have any other recommendations please let us know!