Global Veggie Flavors

A low carb  eggplant pizza  recipe that uses sliced eggplant as the crust instead of a carb heavy breaded crust. Its Gluten-free, vegetarian and healthy.   It’s definitely more of a fork and knife pizza, but trust me when I say that it’s really delicious and just like regular pizza. Total Time: 30 mins Serves: 2 persons INGREDIENTS 1 large eggplant 1 tbsp olive oil  1 cup pizza sauce / marinara sauce 2 garlic cloves, minced 1/2 onion  finely chopped. 1 cup fresh baby spinach 3/4 cup shredded mozzarella cheese ¼ cup chopped fresh oregano/Italian seasonings salt and pepper as per taste crushed red pepper (optional) METHOD 1. Preheat the oven to 400°F. 2. Slice the eggplant lengthwise . Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper . Sprinkle with salt and pepper.  3. Meanwhile grab a medium pan, add 1/2 Tablespoon olive oil and sauté the garlic and o...

This cheese and vegetable quesadilla recipe is loaded with veggies and delicious cheese.Vegetable Quesadillas are an easy, healthy, and delicious vegetarian lunch or dinner. Loaded with fresh peppers, onions, zucchinis, squash,  then filled with a blend of melted mozzarella  cheese. Enjoy this quesadilla as a vegetarian main dish. Total Time: 30 mins Serves : 4 INGREDIENTS : For Tortillas: 4 cups whole wheat flour(or flour of your choice) 1 tsp salt 2 tsp baking powder 1 tbsp coconut oil(or oil for your choice) 1 1/2 cup water For stuffing:  1 small zucchini, chopped into small pieces  2 small summer squash,chopped into small pieces  1 red, orange or yellow bell pepper, chopped into small pieces  1 small onion, chopped 1 tsp garlic powder 2 tablespoons olive oil Kosher salt & freshly ground pepper 1 tsp cayenne pepper  1 tsp Italian seasonings 1 1/2 cups freshly grated mozzarella cheese, divided(Vegans c...

This cheesy Baked Zucchini Casserole is made with fresh zucchini, Yogurt, flour and cheese!  It is an easy, low carb zucchini bake recipe that everyone will love.This simple baked zucchini casserole recipe is a great recipe for using up all of that amazing summer zucchini. Total Time: 60 mins Serves : 9 Squares INGREDIENTS: 1 cup thick plain yogurt(Vegans can use dairy free yogurt) 2 tsp Flax seed powder 2 tbsp whole wheat flour or flour of your choice 3 cups zucchini, grated and squeezed well 1/2 cup shredded mozzarella( or Vegan cheese) 1 tsp salt 1 and 1/2 teaspoon black pepper 1 tbsp Parmesan 1 tsp Italian seasoning METHOD: 1. Preheat oven to 375F. Mix Flax seeds powder with 1 tbsp water and keep a side for 2 mins. 2. Grate the zucchini and squeeze out the extra water using muslin cloth. 3. In a medium bowl Mix yogurt, flour and above Flax seed powder paste until you have a smooth mixture. 4. Sprinkle salt , Parmesan c...

Homemade Red  Beet Gnocchi-  the vibrant pink colour will add fun to your kids plate.  These are beautiful, soft little parcels of potato,   beetroot  and  Parmesan.  Typically  Gnocchi  made with potatoes, this  gnocchi  is instead made with beets ! Tossed in a butter, Parmesan cheese  with wilted baby spinach.  Total Time: 40 mins  Serves: 4 INGREDIENTS:  1 Large beetroot 2 medium  potatoes 1 cup whole wheat flour 1 tsp salt+more for boiling ½ cup  grated Parmesan cheese, plus more for serving 1 tbsp butter 1/4 cup mozzarella cheese(optional) 2 tablespoons  fresh Baby Spinach 1 tsp Italian seasoning METHOD: 1.  Boil the Beetroot and potatoes in pressure cooker or large pot until fork tender. 2. In Mixing bowl add 1 cup whole wheat flour, boiled and mashed beet and potatoes, salt  and fold until the dough comes together. You may need ...

Black bean, Taro roots, Quinoa Stuffed Bell Peppers is  vegetarian (and gluten-free!) stuffed Bell pepper recipe, packed with flavor but without high calories. This dish is d elicious, Mexican inspired stuffed bell peppers with quinoa, black beans, and Taro roots,Incredibly healthy, gluten-free, and vegetarian. Total Time: 30 mins Serves : 10 B ell peppers stuffing INGREDIENTS: 1 teaspoon olive oil 1 tsp ginger garlic paste 1/2 cup onions 4 Taro roots/root of Colocasia /Arbi 1 cup uncooked quinoa 2 cups water/vegetable broth 3/4 cup  black beans, soaked for 1 hr, rinsed and drained 2 large red bell peppers, seeds removed and cut vertically 1 tomato, finely chopped 1 tablespoon chilli powder 1/2 teaspoon cumin 1/2 cup chopped cilantro 1 lime 1 teaspoon pepper 1 teaspoon salt, plus more to taste if desired 3/4 cup reduced fat shredded cheese(Use  cheese  alternative for vegan) METHOD: 1.Preheat ...