Sacred and Delicious

SACRED & DELICIOUS

Food • Health • Spirituality

Archive for the ‘Quick Vegetarian Recipes’ Category

Zucchini Soup in 20 Minutes or Less

If you like zucchini, you will love Creamy Zucchini Soup. This tasty soup will help you make an easeful transition from summer to fall. And another thing about this dish that is great is that it takes no more than 20 minutes to make, start to finish!

During September and October, and even into November in some places, zucchini is being harvested before the first big frost. As the nights are getting cooler in many parts of the country, this warm, gingery vegetable soup is a perfect accompaniment to a veggie burger, a pasta entrée, or a sweet potato stuffed with black beans! As cold and flu season approaches, one Read More

Easy Summer Sides: Yellow Crookneck Squash

Long before the June solstice, summer is heralded by Memorial Day, picnics, backyard barbecues, and abundant yellow crookneck squash. This colorful squash dish with red bell pepper and fresh basil or dill (suit yourself) is great for summer entertaining, and it travels well to a potluck.

I tasted something like this dish once at a potluck supper way back, and of course, since I live in the South, it would have been smothered with cheese. I think this dish proves the winning possibility of creating a casserole without cheese that everyone will still love — Read More

Spring Delight: Asparagus Pilaf with Quinoa or Millet

It’s still spring so I’m not quite done with asaparagus! I present to you asparagus pilaf cooked two ways, both gluten-free. I’ve tried this recipe with quinoa and millet. Each dish is satisfying enough for a light meal, while they both work well as appetizing side dishes.

This pilaf is a colorful addition to the Passover table or Easter celebration. And a happy invitation to my observant Jewish readers—no guilt necessary! The rabbis have given their blessings to quinoa during Passover, and millet may not be far behind. Read More

Seven-Minute Sides: Smoky Greens

June14no2(1)A pot of fresh greens is so quick and easy to make! It’s the perfect side dish to a cool summer soup, a quinoa salad, or some Southern black-eyed peas. Greens are always ideal when your priority is easy cooking with a dash of healthy and delicious.

I was inspired to make this dish when one of my husband’s patients brought us a large bag of beet greens right out of her garden, but you can also use a bunch of kale or chard. (Chard cooks more quickly than kale). I suggest  6 to 10 large leaves per person, at least, since they will reduce to a small serving after cooking.

You can use any type of seasoning, but a good artisan salt like Salish Alderwood Smoked Salt transforms an ordinary dish into gourmet food. If you crave a little heat, add some fresh ginger. If Read More

Black-Eyed Pea Salad

Here’s an easy-to-make, completely satisfying vegan Black-Eyed Pea Salad. Quick, delicious and healthy to boot.

Black-eyed peas are especially appreciated by BlackEyedPeasSmvegan and vegetarian cooks because the peas will be tender after boiling in about 30 minutes, unlike harder beans such as black beans and chick peas that take an hour or more to cook in a regular pot. With black-eyed peas you’ll have a protein-rich main dish that you can build a summer meal around with very little labor—a gift to the cook on a hot summer night.

If you’re too hungry to wait for the black-eyed peas to cool, no problem! This quintessential Southern food is equally appealing when eaten warm after it’s just been cooked. Once the salad is chilled, it’s an ideal dish to serve at your 4th of July picnic. Read More