Global Veggie Flavors

A new way to eat Ratatouille: rolled in crepes which is flavored with tomato and oats. It’s packed with fresh produce: tomatoes, zucchini , yellow squash, and bell pepper.This Ratatouille  in Tomato Crepes recipe comes together quickly for a fresh weeknight dinner. It's a light & fresh dish that's gluten free, vegan! Total Time: 40 mins Serves: 8 crepes INGREDIENTS: FOR THE CREPES: 1 cup old fashioned oats 1 teaspoon  salt 1 inch Ginger 2 diced tomatoes 1 1/4 cups Almond milk(Or milk of your choice) FOR RATATOUILLE: 1 tablespoons olive oil 1 medium onion, thinly sliced 1 tsp garlic powder 2 red bell peppers 1 medium zucchini 1 medium squash 1 large tomato, chopped 2 tablespoon tomato paste 2 tablespoons water salt Freshly ground black pepper 1/2 cup tofu cubes/Paneer cubes 2 tablespoons chopped fresh basil leaves, plus more for garnish FOR ASSEMBLY 1/4 cup vegan Parmesan cheese METHOD: For the crepes: In Food processor grind the oa...

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...

Spaghetti Pasta with Vegetables and Creamy Coconut milk is healthy, creamy and spicy ,which is the fusion of Italian and Thai cuisine.  This pasta recipe is   loaded with fresh  vegetables and creamy coconut milk , thickened to create a luscious, creamy  coating to the  pasta  that I think is just heavenly. On top of this Its Vegan ! Total Time: 30 mins Serves : 3  INGREDIENTS : 4 tsp Olive oil 1/2 chopped onions 1 tsp Ginger garlic paste 1/2 cup Tomato puree 1/2 Red Bell Pepper 1/2 Orange Bell Pepper 1/2 Green Bell Pepper 100 gm spinach 2 tsp Basil Leaves 1 tsp Italian seasoning 1 tsp red chilli paste 1 cup coconut milk(add more if it needs to be more creamy) 400 gm Spaghetti pasta (Use whole wheat pasta for healthy option) Method: 1.  Bring a large pot of  salted water to a boil. Cook the spaghetti according to package directions for al-dente.(10-15 mins). 2. Drain the...

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 ...