It's a Veg World After All https://itsavegworldafterall.com Seasonal Recipes & Nutrition by Lizzie Streit Wed, 17 Jul 2019 21:39:17 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.2 https://itsavegworldafterall.com/wp-content/uploads/2017/11/cropped-VegWorld_SquareLogo_Purple_600x600-32x32.jpg It's a Veg World After All https://itsavegworldafterall.com 32 32 Potato Garlic Scape Soup https://itsavegworldafterall.com/potato-garlic-scape-soup/ https://itsavegworldafterall.com/potato-garlic-scape-soup/#respond Wed, 17 Jul 2019 21:39:17 +0000 https://itsavegworldafterall.com/?p=11348 This is the BEST ever garlic scape soup! It’s incredibly fresh and loaded with flavor, but only has a handful of simple ingredients. If you’re not cooking with garlic scapes yet, it’s time to give them a try in this vegetarian soup! Garlic is one of the top five herbs out there, am I right?...

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This is the BEST ever garlic scape soup! It’s incredibly fresh and loaded with flavor, but only has a handful of simple ingredients. If you’re not cooking with garlic scapes yet, it’s time to give them a try in this vegetarian soup!

potato garlic scape soup

This post may contain affiliate links. For more information, see my affiliate disclosure.

Garlic is one of the top five herbs out there, am I right? It adds a pungent, strong flavor to dishes and a slew of health benefits, too.

But did you know that other parts of the garlic plant are edible, not just the cloves? Yep, the curly, green flower stems that grow up from the bulb–garlic scapes–are not only safe to eat, but also a real treat to use in recipes.

Garlic lovers, rejoice!

How do you use garlic scapes?

Garlic scapes taste just like garlic, but with a little less kick and a faint hint of scallions or chives. They can be used in place of garlic in most recipes. You can add scapes to soups, stir fries, eggs, salads, pasta, and more.

They also taste delicious grilled, like in my Charred Garlic Scapes with Parsley Butter.

garlic scapes

Nutrition of Garlic Scapes

In terms of their nutrition and possible health benefits, garlic scapes are similar to garlic bulbs.

They are rich in vitamin C and a number of beneficial plant compounds that may act as antioxidants and help fight underlying cell damage that leads to disease (1, 2).

Consuming garlic scapes may help reduce the risk of heart disease and inhibit the growth of tumors, among other benefits (3).

Where to Buy Garlic Scapes

Garlic scapes are sold in bunches at grocery stores and farmers markets in late June and early July. They are harvested at this time to allow the garlic plant to focus its energy on growing its bulb.

potato garlic scape soup

Ingredients in Garlic Scape Soup

Even though it may seem counterintuitive to eat soup in the middle of July, you’re going to want to make this one! The ingredients and process are unbelievably simple, but the flavor is incredible.

Here’s what you need for this recipe:

  • Garlic scapes
  • Sweet onion
  • Mini white potatoes or russet potatoes
  • Vegetable stock
  • Sour cream or plain Greek yogurt
  • Salt and pepper
  • Fresh herbs for garnish: dill, chives, etc.
garlic scapes and onion in a pot

How to Make Garlic Scape Soup

To make this recipe, start by dicing the onion and roughly chopping the scapes. Add them, and some olive oil, to a big pot over medium heat. Cook for a few minutes, or until the onion starts to get tender.

(Pro tip: I like to use a slightly bigger pot than I need, so that when I use my immersion blender to blend the soup, I don’t get any hot liquid splashing up at me.)

Add the diced potatoes, salt, pepper, and vegetable stock. Increase heat and bring to a boil, then immediately reduce the heat to a simmer/low boil and cover. Cook for 15 minutes, or until the potatoes are fork tender.

Turn off the heat, and use an immersion blender to puree the soup. Or transfer it carefully to a regular blender in batches. Stir in the sour cream or Greek yogurt and mix until it’s melted.

Ladle the hot soup into bowls and top with fresh herbs, such as dill and/or chives. Enjoy!

potato garlic scape soup

For some other veggie-forward soups, check out:

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

potato garlic scape soup
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Potato Garlic Scape Soup

A creamy and flavorful garlic scape soup recipe with simple ingredients. Vegetarian and gluten free.
Course Soup
Cuisine American
Keyword garlic scape soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7 cups
Author Lizzie Streit, MS, RDN

Ingredients

  • 2 tbsp olive oil
  • 1.5 cups garlic scapes roughly sliced; about 3 bunches or 20 scapes
  • 1 sweet onion diced
  • 4 cups white potatoes diced; about 8-10 mini potatoes or 1-2 russet potatoes
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 4 cups vegetable stock
  • 1/4 cup sour cream or plain Greek yogurt
  • Fresh herbs for serving; dill or chives taste great

Instructions

  • Heat olive oil in a large pot over medium heat. Add the sliced garlic scapes and diced onion. Cook, stirring occasionally, for 5-7 minutes or until the onion is tender.
  • Add the diced potatoes, salt, pepper, and vegetable stock. Increase heat and bring to a boil. Cover and turn down heat to a low boil/simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  • Turn off heat and use an immersion blender to blend the soup. If you do not have an immersion blender, transfer the soup in batches (very carefully) to a regular blender and blend until smooth.
  • Stir in the sour cream or yogurt and mix until melted. Ladle the soup into bowls and top with a generous portion of fresh herbs, such as dill or chives. Enjoy warm!

Notes

This soup will last in the fridge for 3-4 days in an airtight container. Reheat in a small saucepan on the stove or in the microwave for 1-2 minutes on high.

Remember to pin this recipe now to make later!

Happy middle of the week!

Lizzie

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Tarragon Roasted Summer Vegetables https://itsavegworldafterall.com/tarragon-roasted-summer-vegetables/ https://itsavegworldafterall.com/tarragon-roasted-summer-vegetables/#respond Mon, 15 Jul 2019 21:11:16 +0000 https://itsavegworldafterall.com/?p=11333 These simple roasted summer vegetables are seasoned with fresh tarragon, thyme, and lemon juice. They make an excellent vegan side dish that can complete any dinner. I’m swimming in tarragon over here! This season is my first try at growing this herb, and I’m pleased to see that it’s doing so well in our backyard....

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These simple roasted summer vegetables are seasoned with fresh tarragon, thyme, and lemon juice. They make an excellent vegan side dish that can complete any dinner.

roasted summer vegetables

I’m swimming in tarragon over here! This season is my first try at growing this herb, and I’m pleased to see that it’s doing so well in our backyard.

Even though I have a ton of tarragon, I don’t know that many ways to use it. Which, for me, is sort of a fun situation. Getting to experiment with a lesser known herb both challenges and excites me.

But I haven’t gone too crazy with tarragon just yet. I stuck with what I know best–roasted veggies–and went from there.

After all, this is one of the best times of year for vegetables, in terms of variety and freshness! So forgive me for trying to fit as many summer veggies as possible into one dish.

summer vegetables

In this recipe, I added tarragon (plus a little thyme too) to the veggies before they went in the oven as well as after they were roasted to ensure that the slightly sweet and subtle licorice flavor of the herb came out.

(PS – if you’ve never had tarragon, that’s what it tastes like! ^)

If you like tarragon, I encourage you to add as much as you want, because it’s a fantastic complement to roasted summer vegetables!

vegetables in a bowl

Tips for Making Perfect Roasted Summer Vegetables

  1. Don’t skimp on the oil. But also don’t add too much. You want to coat the veggies in enough oil so that they crisp up and don’t dry out, but you don’t want them to be sitting in a pool of oil on the baking sheet. This “perfect” amount usually equates to about two tablespoons of oil (olive or avocado) per sheet.
  2. Don’t overcrowd the pan. I was able to fit all of the veggies on one large baking sheet, but if your pan looks too crowded, use two baking sheets. Make sure the veggies don’t overlap to promote even cooking.
  3. Flip the veggies halfway through the cooking time. This is always easier said than done. But try to flip the majority of the veggies over, using a spatula, in the middle of their cooking time.
roasted summer vegetables

What to Serve with Roasted Summer Vegetables

Roasted veggies are a great go-to side dish. They go with grilled fish or chicken, hamburgers, or steaks. You can also serve them in a grain bowl with brown rice or quinoa and beans.

Be sure to add a squeeze of fresh lemon juice before enjoying them, as this really brings out their flavor!

roasted summer vegetables

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

If you have extra tarragon on hand, check out my Shaved Asparagus Salad with Mint Tarragon Dressing. And if you’re looking for more summer vegetable dishes, you might like:

roasted summer vegetables
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Tarragon Roasted Summer Vegetables

A simple and flavorful roasted veggie side dish, using fresh tarragon, thyme, and lemon.
Course Side Dish
Cuisine American
Keyword roasted summer vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Lizzie Streit, MS, RDN

Ingredients

  • 1 zucchini washed, ends trimmed, and sliced into circles
  • 1 bell pepper seeds and top removed, sliced into strips
  • 2 cups grape tomatoes leave whole
  • 2 cups green beans ends trimmed
  • 2 ears corn husk removed, kernels sliced off the cob
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp fresh tarragon chopped; divided
  • 1 tbsp fresh thyme
  • Sea salt to taste
  • Black pepper to taste
  • Lemon wedges for serving

Instructions

  • Preheat the oven to 400 degrees F. Line one large baking sheet or two smaller baking sheets with parchment paper.
  • Combine the vegetables in a large mixing bowl. In a small bowl, whisk together the olive oil, lemon juice, 2 tbsp of the tarragon, and thyme. Pour over the vegetables and mix until coated.
  • Transfer to the lined baking sheet(s) and spread out evenly. Make sure they don't overlap. Sprinkle with salt and pepper.
  • Bake for 35-40 minutes, flipping halfway through, or until the veggies are browned and cooked to your liking.
  • Remove from oven and sprinkle with the last tbsp of tarragon, and some more salt and pepper. Transfer to plates and serve with fresh lemon wedges. Enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Remember to pin these delicious Tarragon Roasted Summer Vegetables now to make later!

Have a great week!

Lizzie

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Watermelon Radish with Rosemary Brown Butter https://itsavegworldafterall.com/watermelon-radish-with-rosemary-brown-butter/ https://itsavegworldafterall.com/watermelon-radish-with-rosemary-brown-butter/#respond Fri, 12 Jul 2019 14:08:13 +0000 https://itsavegworldafterall.com/?p=11316 Looking for an easy watermelon radish recipe? This delicious side dish features beautiful watermelon radishes sautéed in brown butter, rosemary, and lemon zest. Simple and stunning. Ah, summertime. The sun’s shining, the days are long, and it’s finally watermelon season! And I don’t just mean that watermelon fruit is in season. Watermelon radishes also have...

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Looking for an easy watermelon radish recipe? This delicious side dish features beautiful watermelon radishes sautéed in brown butter, rosemary, and lemon zest. Simple and stunning.

sauteed watermelon radishes

Ah, summertime. The sun’s shining, the days are long, and it’s finally watermelon season! And I don’t just mean that watermelon fruit is in season.

Watermelon radishes also have a moment during this time of year. On the outside, these veggies sort of resemble turnips, with a pale white and green tinted skin.

But slice one open and you’ll see the most beautiful pink that nature has to offer. The vibrant pink interior contrasted with the greenish exterior makes them resemble actual watermelons (minus the black seeds). It’s how they got their name!

watermelon radishes and rosemary

What does watermelon radish taste like?

Even though they look like watermelons, these radishes do not taste like fruit. Instead, they have a peppery taste, but it’s milder and less spicy compared to other types of radishes.

Is watermelon radish good for you?

Of course! Not only are these vegetables simply beautiful, but watermelon radishes are also incredibly nutritious. They are low in calories and a good source of vitamin C and fiber.

Radishes contain glucosinolates that break down to isothiocyanates and may protect against heart disease, cancer, and neurological issues (1, 2).

These compounds are also responsible for the pungent flavor and peppery bite of radishes.

What’s more, colorful radishes contain pigments called anthocyanins that may act as antioxidants in the body and fight against heart disease (1, 3).

How do you eat a watermelon radish?

You can slice raw watermelon radishes and add them to salads, or grate them to use in slaws. They also taste great roasted or sautéed with olive oil, butter, and/or fresh herbs. For this recipe, I chose to sauté them!

watermelon radishes diced on a cutting board

How to Make Sautéed Watermelon Radishes

First, trim off the tail and top of each radish. Scrub them with a vegetable brush and slice in half. Dice each half into 1-inch cubes. They don’t have to perfect…mine definitely weren’t!

Heat a combination of butter and olive oil in a large skillet over medium heat. Add the radishes and about 2 tsp of fresh rosemary, plus some salt and pepper. Cook for 10-12 minutes or until the radishes are browned and tender.

Add a little bit more butter (if desired), some lemon zest, and 1 tsp of rosemary. Cook for a couple more minutes, remove from heat, serve, and enjoy!

sauteed watermelon radishes

The radishes lose some of their bite while they’re cooking, and the final result is a simply delicious combination of fresh flavors!

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

For some other radish recipes, check out the Loaded Radish Chip Nachos, Braised Radishes and Leeks, or Radish and Black Bean Tacos with Avocado Crema.

sauteed watermelon radishes
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Watermelon Radish with Rosemary Brown Butter

A delicious watermelon radish recipe featuring decadent brown butter, fresh rosemary, and lemon zest.
Course Side Dish
Cuisine American
Keyword watermelon radish recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Lizzie Streit, MS, RDN

Ingredients

  • 2 watermelon radishes trimmed, scrubbed, and diced (skin on); about 2-3 cups diced
  • 1 tbsp olive oil
  • 2 tbsp butter divided; can use salted or unsalted
  • 1/8 tsp sea salt
  • 1 tbsp fresh rosemary divided
  • 2 tsp lemon zest

Instructions

  • In a large skillet, heat the olive oil and 1 tbsp of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 tsp of the fresh rosemary to the pan.
  • Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly browned. It may take a few more minutes depending on your stovetop, so adjust the cooking time as needed.
  • Add the last tbsp of butter and the last tsp of rosemary, as well as the lemon zest, to the skillet. Cook for another couple of minutes. Remove from heat and serve warm!

Notes

Feel free to adjust the seasonings as desired (i.e. more rosemary, less butter, more lemon, etc.)

Pin this watermelon radish recipe now to make later!

Happy weekend!

Lizzie

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One Pot Mushroom Spaghetti https://itsavegworldafterall.com/one-pot-mushroom-spaghetti/ https://itsavegworldafterall.com/one-pot-mushroom-spaghetti/#respond Thu, 11 Jul 2019 21:06:41 +0000 https://itsavegworldafterall.com/?p=11300 This One Pot Mushroom Spaghetti is an incredibly creamy and flavorful plant-based dinner. It can easily be made vegan, requires minimal cleanup, and takes only 30 minutes! I know it’s the middle of the summer and turning on your oven may seem less than ideal. BUT if you’re not opposed to cooking in the summer...

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This One Pot Mushroom Spaghetti is an incredibly creamy and flavorful plant-based dinner. It can easily be made vegan, requires minimal cleanup, and takes only 30 minutes!

mushroom spaghetti

I know it’s the middle of the summer and turning on your oven may seem less than ideal. BUT if you’re not opposed to cooking in the summer heat, then I think you should try this recipe.

One Pot Mushroom Spaghetti is the ultimate weeknight meal. It’s all made in one pot (as the name suggests) on the stovetop (so you don’t need to turn on the oven!) and is loaded with flavor and creaminess in every bite.

But, here’s the kicker, there’s not even any cream in it! Yup, this is a healthy mushroom pasta recipe, folks. The creamy texture comes from a combination of the starch from the pasta, vegetable broth, and a little bit of parmesan cheese.

mushrooms, spaghetti, onion, garlic, thyme

Ingredients in One Pot Mushroom Spaghetti

You can use regular or whole wheat spaghetti for this recipe. It should also work with gluten free spaghetti, but I have not personally tried it that way.

In addition to the spaghetti, you need:

  • Mushrooms
  • A yellow onion
  • Garlic
  • Thyme
  • Vegetable broth
  • Parmesan cheese*

*Note: this recipe is vegetarian only if you use parmesan cheese that doesn’t contain rennet. If you are trying to make this strictly vegetarian, you can omit the parmesan cheese, use vegetarian parmesan cheese, or use nutritional yeast instead. To make it vegan, skip the cheese or try nutritional yeast.

mushroom spaghetti ingredients in a pot

How to Make One Pot Spaghetti

This recipe really does use ONE pot. Unlike other “one pot” recipes that might require a mixing bowl, skillet, or some other pot/pan, One Pot Mushroom Spaghetti is made start to finish in a medium (or large) pot.

I first learned about this method of making spaghetti a few months ago when I was browsing Food52.com. I was immediately intrigued and excited!

If you’re new to making one pot spaghetti, like I was, here’s a breakdown of what you’ll need to do.

  1. Cook the veggies in a little olive oil in a medium or large pot over medium heat. For this recipe, I used cremini mushrooms and onion.
  2. Add vegetable broth and dry spaghetti (~4 cups broth to 8 ounces spaghetti), plus salt and any other seasonings you want, to the pot.
  3. Hold the spaghetti with your hands, with one end in the liquid, and gently push it into the pot as the broth/veggie mixture starts to heat it up and make it more tender. Do this slowly and carefully so that you don’t break the spaghetti. Once the entire bunch of spaghetti has been pushed into the pot, give it all a good stir. Increase heat to high.
  4. Bring to a boil, then lower heat to medium-low so that it maintains a low boil.
  5. Let it cook for ~20 minutes or until the pasta has absorbed most of the liquid and there is only a little broth left (just enough to cover the pasta as a sauce). Stir in the parmesan cheese, remove from heat, and serve!
mushroom spaghetti in a pot

FYI: the pasta cooks faster than it absorbs the broth. So, the final result is a very tender and creamy pasta. In other words, the spaghetti in this dish is not cooked al dente.

I personally love the way the pasta tastes and the flavor that the broth adds, but you can choose to cook the dish for a shorter time than 20 minutes and just remove some of the liquid (or keep it!), depending on how tender you want your pasta.

mushroom spaghetti

Sounds pretty darn delicious, don’t ya think? And oh so comforting too. Even though I’m posting this recipe in the middle of July, I know it will be on repeat in our house during the fall and winter.

Serve this meal with a side of greens or steamed broccoli for some added veggies. It can stand alone as a plant-based main dish, but if you want to bulk it up, you can add white beans, chicken, or shrimp.

Can’t you see this tasting really good with some crunchy garlic bread, too?!

mushroom spaghetti

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

For some other veggie + pasta dishes, check out my Spaghetti Stuffed Bell Peppers, One Pot Pumpkin Tomato Pasta (uses a different method than this one), and Lentil Pasta Primavera with Frozen Vegetables.

mushroom spaghetti
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One Pot Mushroom Spaghetti

A creamy and healthy mushroom pasta recipe made in only one pot. An easy weeknight dinner for the whole family!
Course Dinner
Cuisine American
Keyword mushroom spaghetti
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Lizzie Streit, MS, RDN

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 pound cremini mushrooms sliced
  • 2 cloves garlic minced or pressed
  • 1 tbsp fresh thyme more to taste
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 cups vegetable broth
  • 8 ounces spaghetti dry; can use regular or whole wheat
  • 1/2 cup parmesan freshly grated, more to taste and for serving

Instructions

  • Heat the olive oil in a medium or large pot over medium heat on the stovetop. Add the onion, mushrooms, garlic, thyme, salt, and pepper. Cook for ~5 minutes, stirring occasionally.
  • Add the vegetable broth and dry spaghetti. Hold the spaghetti with your hands and gently push it into the pot as the broth/veggie mixture heats it and makes it more tender. Stir. Increase the heat to high and bring to a boil.
  • Reduce heat to medium-low so that it maintains a low boil. Cook for ~18-23 minutes until most of the liquid has been absorbed, or until there's just enough to cover the pasta as a sauce. If you want a little more liquid for serving, cook for less time.
  • Stir in the parmesan cheese. Add more thyme, salt, or pepper to taste, if desired. Divide into bowls and top with another sprinkle of cheese. Enjoy warm!

Notes

To make this strictly vegetarian, use parmesan cheese that does not contain rennet or  use nutritional yeast. To make it vegan, omit the cheese entirely or use nutritional yeast. You can also make this with gluten free spaghetti.
Store leftovers in an airtight container in the fridge for 3-4 days.

Remember to pin this One Pot Mushroom Spaghetti now to make later!

Enjoy your dinner!

Lizzie

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Blueberry Spinach Salad with Strawberry Tahini https://itsavegworldafterall.com/blueberry-spinach-salad-strawberry-tahini/ https://itsavegworldafterall.com/blueberry-spinach-salad-strawberry-tahini/#respond Tue, 02 Jul 2019 10:00:46 +0000 https://itsavegworldafterall.com/?p=11232 This Blueberry Spinach Salad is colorful and festive, with fresh berries, pistachios, feta cheese, and a creamy tahini dressing! Great for the 4th of July, a dinner party, or a weeknight meal. And just like that, we made it to the 4th of July! Well, almost. In just a couple of days, it will be...

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This Blueberry Spinach Salad is colorful and festive, with fresh berries, pistachios, feta cheese, and a creamy tahini dressing! Great for the 4th of July, a dinner party, or a weeknight meal.

blueberry spinach salad

And just like that, we made it to the 4th of July! Well, almost. In just a couple of days, it will be time to don our red, white, and blue, and celebrate with fireworks and cookouts.

If you read the blog regularly, you may recall the Strawberry Tahini Dressing I posted a couple of weeks ago. I made that dressing specifically for this salad, but it was so yummy that I turned it into a separate post.

Consider that your teaser for what you’re about to read ;-)!! This Blueberry Spinach Salad is a REAL treat, and it features red (from the dressing), white (from the feta cheese), and blue (from the blueberries).

The festive colors are great and all, but these ingredients also happen to be a fantastic combo. And I’m so glad that my love for creating holiday-themed recipes helped me make this v important discovery!

blueberry spinach salad

How to Make Strawberry Tahini Dressing

Before you prep the salad, make the Strawberry Tahini Dressing. The full recipe can be found through that link, but to give you and idea of how it goes: combine fresh strawberries, tahini, and lemon juice in a blender. Add water as needed, and that’s it!

How to Make Blueberry Spinach Salad

After you make the dressing, prepare the salad by combining baby spinach with fresh blueberries, pistachios, and feta cheese.

I include some recommended amounts of these ingredients in the recipe card (see below), but as with any salad, you can increase or decrease the toppings however your little heart desires.

blueberry spinach salad

Serving Suggestions

You can make this a more complete meal by topping it with a lean protein, like grilled salmon or chicken, hard boiled eggs, or chickpeas. If you want to serve it as a side dish, you can eat it with burgers, fish, or skewers!

For another festive 4th of July dish, check out the Red, White & Blue Beet Slaw!

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

blueberry spinach salad
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Blueberry Spinach Salad with Strawberry Tahini

A red, white, and blue salad that's fun for the 4th of July or any summer day!
Course Salad, Side Dish
Cuisine American
Keyword blueberry spinach salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Lizzie Streit, MS, RDN

Ingredients

  • 6 cups baby spinach
  • 2 cups blueberries
  • 1/2 cup feta cheese more to taste
  • 1/2 cup pistachios shelled, more to taste

For the strawberry tahini dressing:

  • 1/4 cup tahini
  • 1 cup strawberries
  • 1/2 lemon juiced
  • Water as needed for thinning

Instructions

  • Combine the spinach, blueberries, feta, and pistachios in a large bowl.
  • In a blender, combine the tahini, strawberries, and lemon juice. Blend until smooth, adding water as needed to thin out the dressing. Drizzle over the salad, toss, and enjoy!

Notes

To make this a complete meal, serve with a lean protein, such as salmon or chicken.

Pin now to make later!

Have a great holiday!

Lizzie

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Healthy Creamy Jalapeno Sauce https://itsavegworldafterall.com/healthy-creamy-jalapeno-sauce/ https://itsavegworldafterall.com/healthy-creamy-jalapeno-sauce/#respond Mon, 01 Jul 2019 10:00:06 +0000 https://itsavegworldafterall.com/?p=11222 A yogurt-based sauce with fresh cilantro and dill, and a spicy kick from fresh jalapeno! This homemade Creamy Jalapeno Sauce is a go-to condiment that spices up any dish. YOU GUYS. This is my new all time favorite dressing/sauce/condiment. I’ve used it on salads, as a topping for my Southwest Healthy Chicken Lettuce Wraps, as...

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A yogurt-based sauce with fresh cilantro and dill, and a spicy kick from fresh jalapeno! This homemade Creamy Jalapeno Sauce is a go-to condiment that spices up any dish.

creamy jalapeno sauce

This post may contain affiliate links. For more information, see my affiliate disclosure.

YOU GUYS. This is my new all time favorite dressing/sauce/condiment. I’ve used it on salads, as a topping for my Southwest Healthy Chicken Lettuce Wraps, as a dip for veggies…and I’m only just getting started.

Not only is this sauce delicious, but it also includes a veggie. Wait…a veggie-based dressing for veggies? Who would’ve thunk it?! Sign. me. up. (and hopefully sign up all of you too!)

Creamy Jalapeno Sauce Ingredients

This recipe is made from super fresh and simple ingredients. Here’s what I threw in there:

  • Whole milk Greek yogurt
  • Jalapeno
  • Fresh cilantro
  • Fresh dill
  • Garlic
  • Lime juice
  • Sea salt

Basically I combined all of my favorite seasonings into one!! The end result is a drool-worthy condiment that definitely deserves a spot in your fridge.

creamy jalapeno sauce in a blender

How to Make Creamy Jalapeno Sauce

Gather your ingredients, and make sure to remove the seeds from the jalapeno (unless you want it SUPER spicy)!

Next, put the ingredients in a blender and blend until smooth! Taste the sauce, adjust seasonings as needed, and enjoy. It can be stored in an airtight container in the fridge for up to a week.

Ways to Use Creamy Jalapeno Sauce

This recipe is incredibly versatile. Here are several ways you can use it:

  • Drizzled on top of tacos or burrito bowls
  • As a dip for veggies
  • Spooned on top of eggs
  • As a salad dressing
  • Rubbed onto corn on the cob
  • As a marinade for chicken
creamy jalapeno sauce

For some other yummy condiments, check out the Strawberry Tahini Dressing, Roasted Cherry Tomato Sauce, and Radish Green Pesto.

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

creamy jalapeno sauce
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Healthy Creamy Jalapeno Sauce

A homemade, yogurt-based sauce with fresh herbs and jalapeno pepper.
Course Condiment
Cuisine Mexican
Keyword creamy jalapeno sauce
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 cups
Author Lizzie Streit, MS, RDN

Ingredients

  • 1 cup Greek yogurt preferably whole milk
  • 1 jalapeno stem and seeds removed
  • 1/4 cup fresh dill stems removed
  • 1/4 cup fresh cilantro stems removed
  • 1 clove garlic minced or crushed
  • 1 lime juiced
  • 1/4 tsp sea salt

Instructions

  • Combine all of the ingredients in a blender and blend until smooth, about 30 seconds. Taste, adjust seasonings as needed, and enjoy!

Notes

This can be stored in an airtight container in the fridge for up to one week.

Pin this recipe now to make later!

Have a happy and healthy week!

Lizzie

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Fudgy Beet Brownies https://itsavegworldafterall.com/fudgy-beet-brownies/ https://itsavegworldafterall.com/fudgy-beet-brownies/#respond Wed, 26 Jun 2019 10:00:28 +0000 https://itsavegworldafterall.com/?p=11205 These gluten free beet brownies are made with colorful roasted beet puree, almond flour, and cocoa powder. They’re fudgy, decadent, and downright delicious. Most of you probably know that beets are my favorite vegetable, or have read about my love for earthy, colorful beets in a previous post. I just adore them ;-)! They add...

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These gluten free beet brownies are made with colorful roasted beet puree, almond flour, and cocoa powder. They’re fudgy, decadent, and downright delicious.

fudgy beet brownies

This post may contain affiliate links. For more information, see my affiliate disclosure.

Most of you probably know that beets are my favorite vegetable, or have read about my love for earthy, colorful beets in a previous post. I just adore them ;-)!

They add a gorgeous pop of pink to any dish, and can be combined with so many different ingredients. But this recipe is the first time I’ve attempted to turn beets into a dessert.

I got the idea of combining beets with chocolate when Will and I were on our honeymoon in Australia. We ate at a fantastic restaurant in the Royal Botanic Gardens in Sydney and they had a chocolate beetroot dessert on the menu.

fudgy beet brownies

We got home from our trip a few months ago, but I just recently got around to experimenting with my version of a beet dessert for the Veg World. And I’m so happy to report that these Fudgy Beet Brownies are a winner! Here’s why you’ll love them:

  • They’re melt-in-your-mouth fudgy! Seriously, they taste a lot like fudge, and if you store them in the fridge (like I recommend), they firm up a bit more and melt in your mouth as soon as you take a bite.
  • They’re a yummy way to sneak in some extra veggies, especially for picky kids (or adults)!
  • And they’re gluten free, using super fine almond flour (I recommend Bob’s Red Mill brand).
pureed beets

How to Make Beet Brownies

While it may sound intimidating to make homemade brownies, let alone brownies that have beets in them, the process is actually very simple.

  1. Roast 1 large or 2 small beets. Slice off the roots and tops, scrub the beets, and use your fingers to coat them in a tiny bit of olive oil. Wrap each whole beet in aluminum foil and put them directly on the center rack in the oven. Bake at 400 degrees F for 45-60 minutes, or until you can easily slice them in half. PRO TIP: save yourself some time and get Love Beets or another brand of pre-roasted beets (available at most grocery stores).
  2. Puree the beets in a food processor or blender. I also found that you can grate them with a hand grater to add to the rest of the batter. They may be slightly more “chunky” this way, compared to if you blend them, but it doesn’t make a big difference.
  3. In a double boiler or in a heat-safe glass bowl over a saucepan with 1/4-inch boiling water, melt 1/2 cup chocolate chips with 1 stick butter, stirring occasionally, until smooth (about 10 minutes)
  4. Combine the melted chocolate and butter, beet puree, 2/3 cup maple syrup, 3 eggs, and 2 tsp vanilla in a large bowl. Add the dry ingredients: 1 cup almond flour, 3 tbsp unsweetened cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt. Whisk together until smooth.
  5. Pour into a greased 8×8 baking pan and bake for 25-27 minutes at 350 degrees F.
beet brownie mix

How long do beet brownies last?

Make sure you let the brownies cool completely before slicing them into squares. They can be stored in an airtight container in the fridge for up to 5 days. Although, I’m not sure they will last that long if you like them as much as I do!

Possible Substitutions for Fudgy Beet Brownies

  • Butter: you can substitute melted coconut oil in this recipe for the melted butter in a 1:1 ratio.
  • Maple syrup: honey or any other liquid sweetener would work well.
  • Almond flour: please note that these brownies will likely not turn out well if you substitute coconut flour for the almond flour. I have not tried the recipe with any other gluten free flour, so please report back if you give it a try and have success!
fudgy beet brownies

For another sweet beet treat, try the Beet and Carrot Veggie Applesauce! The Zucchini Carrot Oat Muffins and Carrot Banana Breakfast Bread are other reader favorites.

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

fudgy beet brownies
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Fudgy Beet Brownies

Decadent, melt-in-your-mouth beet brownies! Gluten free and incredibly fudgy.
Course Dessert
Cuisine American
Keyword beet brownies
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 9 large squares
Author Lizzie Streit, MS, RDN

Ingredients

  • 1 large roasted beet or 2 small roasted beets; ~1/2 cup beet puree
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butter melted (1 stick)
  • 3 eggs
  • 2/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  • You can either make your own roasted beets or buy pre-roasted ones (look for Love Beets or a similar brand). If you are roasting your own, preheat the oven to 400 degrees F. Scrub and trim the ends off each beet and rub them with a little bit of olive oil. Wrap in aluminum foil and bake for 45-60 minutes or until you can slice through the center.
  • Decrease the oven temperature to 350 degrees F. Transfer the roasted beets to a blender or food processor and puree until smooth. You should get about 1/2 cup of beet puree. Alternatively, you can grate the beet with a hand grater.
  • Melt the butter and chocolate chips in a double boiler or in a heat-safe glass bowl set over a saucepan with 1/4-inch of boiling water. Stir until smooth, about 10 minutes.
  • Combine the melted chocolate and butter, beet puree, eggs, maple syrup, and vanilla in a large bowl and whisk until smooth. In a separate bowl, combine the almond flour, cocoa powder, baking powder, and salt. Add this to the wet ingredients and mix well.
  • Pour the batter into a greased 8×8 square baking pan. Cook for 25-27 minutes or until there is a slight bounce back when you press your finger into the top of the brownies. Let them cool completely before slicing into squares.
  • Store in an airtight container in the fridge for up to 5 days. Enjoy!

Pin these Fudgy Beet Brownies now to make later!

Enjoy!

Lizzie

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Southwest Healthy Chicken Lettuce Wraps https://itsavegworldafterall.com/southwest-healthy-chicken-lettuce-wraps/ https://itsavegworldafterall.com/southwest-healthy-chicken-lettuce-wraps/#respond Tue, 25 Jun 2019 10:00:22 +0000 https://itsavegworldafterall.com/?p=11190 Flavorful and healthy chicken lettuce wraps, topped with Southwest chicken, black beans, tomatoes, corn, and a creamy jalapeno sauce! These gluten free wraps are great for a quick dinner. These wraps are the real deal, people. They’re so incredibly flavorful and come together SO quickly. Consider this recipe your new go-to dinner or lunch throughout...

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Flavorful and healthy chicken lettuce wraps, topped with Southwest chicken, black beans, tomatoes, corn, and a creamy jalapeno sauce! These gluten free wraps are great for a quick dinner.

southwest healthy chicken lettuce wraps

These wraps are the real deal, people. They’re so incredibly flavorful and come together SO quickly. Consider this recipe your new go-to dinner or lunch throughout the summer.

I know it will be for us here in the Streit household. There are just so many things to love about this dish, like the creamy jalapeno sauce I drizzled on top.

Made from Greek yogurt, jalapeno, and fresh herbs, it’s oozing with flavor. It’s so good that I plan to give it its own post next week!!

Then there’s all the veggies. Tomatoes, romaine, corn…yum. They’re so fresh, especially during this time of year. Needless to say, I’m swooning over these wraps.

romaine lettuce

How to Make Healthy Chicken Lettuce Wraps

First things first, prep the chicken. I recommend dicing the chicken breasts into cubes, instead of cooking the breasts whole. Toss the diced chicken in chili powder and garlic salt, and cook in a skillet for ~5-7 minutes, flipping halfway.

While the chicken is cooking, dice the tomato, and rinse and drain the black beans and corn (if using canned). You can also use fresh corn, but I’d recommend cooking it if you do.

Next, make the creamy jalapeno sauce by blending together jalapeno (take out those seeds!), plain Greek yogurt, dill, cilantro, salt, garlic, and lime.

southwest healthy chicken lettuce wraps

When you’re ready to serve, slice off the bottom of a head of romaine and wash each leaf in cold water to remove the dirt. Top your romaine leaves with some chicken, tomato, corn, beans, and the jalapeno sauce!

Can you use another kind of lettuce for these wraps?

Absolutely! You can use butter lettuce, iceberg lettuce, Swiss chard, or even collard greens for these wraps. Just make sure you don’t overdo it on toppings, so that you can easily pick up the wrap.

southwest healthy chicken lettuce wraps

Serving Suggestions and Tips

If you plan to eat these right away, follow the order of operations I discussed above.

However, if you want to prep these to keep in the fridge and eat for lunch or dinner at a later time, I recommend storing the fix-ins in separate containers.

For example, put the chicken, beans/corn/tomato, sauce, and washed lettuce in their own containers. Then, when you want to eat, simply load up a few wraps and put the rest of the ingredients back in the fridge.

southwest healthy chicken lettuce wraps

For other lettuce wrap ideas, see my Rotisserie Chicken Salad Lettuce Wraps and Buffalo Cauliflower Lettuce Cups.

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

southwest healthy chicken lettuce wraps
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Southwest Healthy Chicken Lettuce Wraps

Flavorful and easy chicken lettuce wraps, loaded with veggies, black beans, and a creamy jalapeno sauce.
Course Main Course
Cuisine American, Mexican
Keyword healthy chicken lettuce wraps
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 wraps
Author Lizzie Streit, MS, RDN

Ingredients

  • 1 pound chicken breasts boneless and skinless
  • 1 tsp chili powder
  • 1/2 tsp garlic salt
  • 1 tbsp olive oil
  • 1 cup black beans drained and rinsed
  • 1 cup corn can use canned (drained or rinsed) or fresh (cooked)
  • 1 tomato diced
  • 1 head romaine bottom sliced off and leaves washed to remove any dirt

For the creamy jalapeno sauce:

  • 1 jalapeno stem removed, seeded, and roughly chopped
  • 1 cup plain Greek yogurt preferably whole milk
  • 1/4 cup fresh dill stems removed
  • 1/4 cup fresh cilantro stems removed
  • 1 clove garlic
  • 1 lime juiced
  • 1/4 tsp salt

Instructions

  • Dice the chicken breasts into cubes and toss in the chili powder and garlic salt. Heat the olive oil in a skillet over medium heat and add the diced chicken. Cook for ~5-7 minutes, flipping halfway, or until they are completely cooked. Remove from heat and set aside.
  • Prepare the beans, corn, tomato, and romaine leaves.
  • Combine the jalapeno, Greek yogurt, dill, cilantro, garlic, lime juice, and salt in blender and blend until smooth.
  • Prepare the wraps by loading up the romaine leaves with some chicken, beans, corn, and tomatoes. Drizzle on the jalapeno sauce to taste.
  • Store the leftovers in separate containers in the fridge for 3-4 days, and enjoy when desired.

Notes

You can sub butter lettuce, Swiss chard, collard greens, or iceberg lettuce for the romaine.

Pin these Southwest Healthy Chicken Lettuce Wraps now to make later!

Enjoy this light and delicious meal!

Lizzie

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Chard and Edamame Quinoa Veggie Burgers https://itsavegworldafterall.com/chard-edamame-quinoa-veggie-burgers/ https://itsavegworldafterall.com/chard-edamame-quinoa-veggie-burgers/#respond Sun, 23 Jun 2019 18:30:14 +0000 https://itsavegworldafterall.com/?p=11176 These flavorful quinoa veggie burgers are bright green in color from Swiss chard and edamame, and loaded with plant-based protein and fiber! In my opinion, homemade veggie burgers are so much better than most of the store-bought kinds! Not only can you control the ingredients that go into veggie burgers when you make them yourself,...

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These flavorful quinoa veggie burgers are bright green in color from Swiss chard and edamame, and loaded with plant-based protein and fiber!

This post may contain affiliate links. For more information, see my affiliate disclosure.

In my opinion, homemade veggie burgers are so much better than most of the store-bought kinds!

Not only can you control the ingredients that go into veggie burgers when you make them yourself, but they’re also kind of fun to make. I love experimenting with plant-based foods that can be transformed into a cohesive, convenient, and delicious patty.

These Chard and Edamame Quinoa Veggie Burgers are the latest result of this experimentation. With bright green Swiss chard and edamame, they’re incredibly vibrant.

They’re also seasoned with garlic, onion, and fresh dill, and I threw dried cranberries into the mix for a little dash of sweetness. I personally love the combo, and I think you’ll really like them too! 🙂

ingredients in a food processor

How to Make Quinoa Veggie Burgers

Here’s the order in which you should prep the ingredients for these patties:

  1. Prep the quinoa: Combine 1/2 cup quinoa with 1 cup water in a small saucepan. Bring to a boil, then cover and simmer for 12-15 minutes or until all of the water is absorbed.
  2. Prep the edamame: I used frozen, shelled edamame for this recipe, and followed the instructions on the package to prepare them. Combine a cup of the frozen edamame with some water in a saucepan. Bring to a boil and cook for ~5-7 minutes. Drain and set aside. You can also microwave them.
  3. Mix everything together: Add the quinoa and edamame to a food processor, along with 2 cups of roughly chopped Swiss chard, 1/2 of an onion, 2 cloves minced garlic, 2 tbsp dill, 1/2 tsp salt, 1/3 cup bread crumbs or oat flour, and 1 egg. (To make oat flour, grind oats in a food processor or grinder.) Pulse until everything is blended together.
  4. Once the mixture appears to be pretty cohesive, add 1/2 cup dried cranberries, and use a rubber spatula to mix them in. Shape into patties by rolling the mixture into six balls then flattening them.
  5. Cook the patties in a skillet (4-5 minutes on each side) or bake them in the oven (20 minutes at 400). Serve on a hamburger bun with all your favorite toppings, or on their own with a veggie side.
chard and edamame quinoa burgers cooked

Ingredient Substitutions for Quinoa Veggie Burgers

  • Gluten free: use oat flour made from gluten free oats or gluten free bread crumbs if you want to make these without gluten. The purpose of the oats and/or bread crumbs is to help bind the burgers together so they don’t fall apart.
  • Vegan: use a flax egg (1 tbsp flaxseed meal and 3 tbsp water) instead of a regular egg.
  • Swiss chard: you can use any leafy green in place of the Swiss chard, but I have not tried them with something other than chard.
chard and edamame quinoa burgers cooked

Can you freeze quinoa veggie burgers?

Yes, these patties would freeze well. You can freeze them before cooking, then thaw in the fridge and cook when you want one. Or, you can cook them completely before freezing and then defrost and reheat.

chard and edamame quinoa burgers cooked

I have not tried to grill these, but I feel that they would not do well on a grill. Stick with cooking them in a skillet or baking them for best results.

For other veggie-loaded patties, check out the Summer Squash and Dill Salmon Burgers or the Sweet Potato Black Bean Patties.

chard and edamame quinoa burgers cooked

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

chard and edamame quinoa burgers cooked
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Chard and Edamame Quinoa Veggie Burgers

Delicious quinoa veggie burgers with a vibrant green color from Swiss chard and edamame. Seasoned with dill, garlic, onion, and dried cranberries.
Course Main Course
Cuisine American
Keyword quinoa veggie burgers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 burgers
Author Lizzie Streit, MS, RDN

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup edamame shelled and cooked; I used frozen edamame prepared according to package instructions
  • 2 cups Swiss chard loosely packed and roughly chopped
  • 1/2 onion roughly quartered
  • 2 cloves garlic minced or pressed
  • 2 tbsp fresh dill more to taste
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup bread crumbs or oat flour
  • 1/2 cup dried cranberries

Instructions

  • Combine the quinoa and water in a small saucepan. Bring to a boil, then cover and simmer for 12-15 minutes or until the water is absorbed. Prepare the edamame according to package instructions (if purchased frozen). If you plan to bake the patties, preheat the oven to 400 degrees F.
  • Combine the cooked quinoa, edamame, roughly chopped Swiss chard, onion, garlic, dill, salt, egg, and bread crumbs or oat flour in a food processor. Pulse until the the large pieces are broken up and everything is blended together.
  • Add the dried cranberries and use a rubber spatula to mix everything together. You can remove the food processor blade at this point. Form the patties with your hands by rolling the mixture into six balls then flattening them.
  • Cook the patties in a skillet with a tiny bit of oil for 4-5 minutes on each side, or until they are cooked through. Or, bake the patties on a lined baking sheet for 20 minutes, flipping halfway through.
  • Serve with or without a hamburger bun and toppings of choice (avocado, mustard, lettuce tomato, etc). You can freeze the patties before or after they are cooked. Defrost in the fridge, then cook or reheat.

Notes

  • To make gluten free: use oat flour made from gluten free oats or gluten free bread crumbs. The oats or bread crumbs help bind the burgers together so they don’t fall apart.
  • To make vegan: use a flax egg (1 tbsp flaxseed meal and 3 tbsp water) instead of a regular egg.
  • Substitutions for Swiss chard: you can use any leafy green in place of the Swiss chard, but I have not tried them with something other than chard.

Remember to pin these burgers now to make later!

Enjoy!

Lizzie

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Healthy BBQ Green Beans https://itsavegworldafterall.com/healthy-bbq-green-beans/ https://itsavegworldafterall.com/healthy-bbq-green-beans/#respond Thu, 20 Jun 2019 13:00:35 +0000 https://itsavegworldafterall.com/?p=11163 These BBQ Green Beans are smothered in a lightened up sauce and baked with thinly sliced onions. They’re a crowd-pleasing side dish that’s great for holidays and potlucks! As you can probably tell from my recent content, I’m all about easy potluck and cookout dishes in the summer. And these Healthy BBQ Green Beans are...

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These BBQ Green Beans are smothered in a lightened up sauce and baked with thinly sliced onions. They’re a crowd-pleasing side dish that’s great for holidays and potlucks!

bbq green beans

This post may contain affiliate links. For more information, see my affiliate disclosure.

As you can probably tell from my recent content, I’m all about easy potluck and cookout dishes in the summer.

And these Healthy BBQ Green Beans are the perfect vegetable side dish for warm weather get-togethers! To be honest, though, they’d also be great for the holiday season.

With a flavorful homemade barbecue sauce, they taste similar to baked beans. So if you’re a fan of those, you will love these green beans! Go on…give them a try.

How to Make BBQ Green Beans

First, trim the green beans and thinly slice half of an onion into half-moon pieces.

Add the veggies to a large mixing bowl, and in a separate bowl whisk together ketchup (preferably a low sugar or no sugar added variety), Worcestershire sauce (use a vegan brand if you need these to be vegan), maple syrup, and garlic powder.

Pour the sauce over the green beans and onion and mix until coated. Transfer to a baking dish, and bake for 20 minutes at 350. Boom.

This recipe yields about 6 servings, but can easily be doubled if you’re feeding a bigger crowd and will likely still fit in a 9×13 baking dish.

barbecue green beans

Can you use canned green beans in this recipe?

Yes! If you are in a pinch and would like to use canned green beans in place of fresh ones, go for it. I have made the recipe with both kinds of green beans. Just be sure to thoroughly drain and rinse the canned ones.

Can you prep BBQ Green Beans in advance?

You sure can. Prep the green beans and onions, coat them in the sauce, transfer to a baking dish, and then cover tightly with plastic wrap or aluminum foil. Keep in the fridge until you want to bake them.

bbq green beans

What to Serve with BBQ Green Beans

These go great with cookout food (i.e. burgers, dogs, veggie burgers, chicken), and would also taste good on the side of fish or skewers. You can serve them with ham or turkey during the holiday season, too.

For another smoky vegetable dish, try my BBQ Lentils with Shredded Carrots or the Sweet Potato Skins with Easy Barbecue Beans.

If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

bbq green beans
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Healthy BBQ Green Beans

Lightened up BBQ Green Beans smothered in a homemade barbecue sauce then baked with thinly sliced onions. The perfect vegetable side dish for potlucks and holidays.
Course Side Dish
Cuisine American, Southern
Keyword BBQ green beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people, as a side
Author Lizzie Streit, MS, RDN

Ingredients

  • 4 cups green beans trimmed (if fresh); or 2 x 15-oz cans rinsed and drained canned green beans
  • 1/2 yellow onion thinly sliced into half-moons
  • 1/2 cup ketchup look for one with low sugar or no added sugar
  • 1 tbsp Worcestershire sauce look for a vegan brand to make these vegan
  • 1 tbsp maple syrup
  • 1/2 tsp garlic powder

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
  • Combine the trimmed green beans and thinly sliced onion in a large mixing bowl. In a separate bowl, whisk together the ketchup, Worcestershire sauce, maple syrup, and garlic powder. Pour over the green beans and onions. Mix until well coated.
  • Transfer to the baking sheet, and bake for ~20-25 minutes, or until the green beans and onions are tender. Enjoy!

Notes

You can prep these in advance and keep in a covered baking dish in the fridge until you are ready to cook them.

Want to make these beans for your next party? Pin now to make later!

Enjoy!

Lizzie

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