Copy of Vol.2 Recipe Book Canva Template A4

30 minute dinner challenge by She Likes Food 9/20 www.shelikesfood.com Prep Cook Ready in 15 min 15 min 30 min Hummus & Balsamic Vegetable Flatbread Ingredients Directions 2 tsp olive oil Dice all the vegetables into small, bite size pieces. Heat 1 red bell pepper 1 a large pan over medium heat and add olive oil, red 1 medium sized zucchini pepper, zucchini, squash, onion and garlic. Season with 1 medium sized yellow salt and pepper and and cook for about 5 minutes, squash stirring occasionally. Add the balsamic vinegar and cook 1/2 small onion another 5 minutes or so, until vegetables are softened 2 cloves garlic, minced and starting to caramelize. 2 1/2 tsp balsamic vinegar 8–10 tbsp hummus If you like you can heat your flatbread in the oven, 1/4 cup crumbled feta 2 stovetop or microwave. Place your flatbread down and cheese spread with about 2 tablespoons hummus. Top with 1/4 4 small pre-baked of the veggies and then a tablespoon crumbled feta and flatbreads or pitas fresh herbs. Repeat with the other three flatbreads. Slice Salt and Pepper and enjoy. Fresh herbs for topping, if desired Gluten Free: use a gluten free flatbread or pita. Vegan: omit feta cheese or use vegan feta cheese Prep Cook Ready in 10 min 20 min 30 min Tofu Noodles & Broccoli Ingredients Directions 1 lb pasta Fill a large pot with water and bring to a boil. Add your 3-4 cups small diced 1 pasta, stir and cook for about 5 minutes. Add in your broccoli broccoli and cook until pasta is finished cooking, 5-7 1 (14 oz) package extra more minutes. Drain and put back into the pot. firm tofu 1 1/2 tbsp + 2 tsp olive oil, Prepare the tofu while the pasta is cooking. Pat the tofu divided 2 try and press if desired. I like to buy the pre-pressed tofu 2 tbsp Tamari or soy sauce because it cuts down on prep time. Cut tofu into bite 2 tbsp nutritional yeast size pieces. Heat a large pan over medium heat and add 3/4 teaspoon granulated 2 teaspoons olive oil, cubed tofu, tamari and garlic garlic powder. Stir and let cook until tofu has browned, about 1/2 teaspoon dried herbs, I 10 minutes. like herbs de Provence 1 tsp salt, or more to taste Add the tofu to the pasta and broccoli along with the 1/2 tsp black pepper 3 remaining 2 tablespoons olive oil, nutritional yeast, granulated garlic, dried herbs, salt and pepper. Taste and add more salt and pepper if needed. Enjoy! Gluten Free: use a gluten free pasta Prep Cook Ready in 15 min 15 min 30 min Sun-Dried Tomato White Bean & Broccoli Quesadillas Ingredients Directions 1 heaping cup broccoli Add the broccoli to a steamer basket over boiling water florets 1 and steam until just fork tender, about 5 minutes. 1 cup sun-dried tomatoes, drained and rinsed if using Add the sun-dried tomatoes and garlic to a food the ones pack in oil 2 processor and pulse a few times until both ingredients 2 cloves garlic, roughly are chopped up and paste like. Next, add in the broccoli, chopped white beans, salt and pepper and pulse just 2-3 times to 1 cup white beans, great break them up a little bit. northern or cannelloni 1/4 tsp salt Heat a large pan over low-medium heat and add olive oil 1/4 tsp black pepper 3 or butter. Spread 1/4 of the mixture onto one side of a 1 cup shredded cheese, or large tortilla. Top with about 1/4 cup (or more) of cheese more if desired and fold over. Place the quesadilla, cheese side down, in 4 large tortillas the pan and cook until golden brown on both sides and Olive oil or butter for cheese is melted, about 3 minutes per side. Repeat until frying you have four quesadillas. Cut in half and enjoy. Gluten Free: use a gluten free tortilla Vegan: use vegan cheese or cream cheese Prep Cook Ready in 15 min 15 min 30 min Honey Garlic Chickpeas & Vegetables Ingredients Directions 1 teaspoon olive oil Heat a large pan over medium heat and add 1 tsp olive 1 cup diced snap peas 1 oil, snap peas, carrots and broccoli. Season with a pinch 1 cup diced carrot of salt and pepper and cook until vegetables are 1 cup small broccoli beginning to soften, about 10 minutes. florets 1 (15 oz) can chickpeas, Make the honey garlic sauce while the vegetables are drained and rinsed 2 cooking. Add all sauce ingredients to a small bowl or jar Salt and pepper and mix until combined. Rice to serve over, or your favorite grain or Add the chickpeas to the vegetables and then pour the cauliflower rice 3 sauce mixture over. Cook until sauce thickens and coats Honey Garlic Sauce the back of a spoon. Make sure to stir often because 1/2 cup honey or maple honey can burn easily. Serve over rice, quinoa, syrup for vegan cauliflower rice or your favorite grain. 1/2 cup water 1/4 cup soy sauce 2 tablespoons toasted sesame oil 3 cloves garlic, finely grated 2 teaspoons cornstarch Prep Cook Ready in 15 min 15 min 30 min Polenta Enchilada Bake Ingredients Directions 3 tsp olive oil, divided Pre-heat oven to 425 degrees F. Slice up the polenta 1 green bell pepper 1 into 8 equal sized pieces. Heat a large skillet over 1 red bell pepper medium heat and add 2 teaspoons olive oil and polenta 1/2 medium sized onion slices. Season the tops with salt and cook until each 1 (15 oz) can black beans, side is lightly browned, about 2 minutes on each side. drained and rinsed 1 teaspoon granulated While polenta is cooking dice up the bell peppers and garlic 2 onion. Remove polenta from the skillet and add 1 teaspoon paprika remaining 1 teaspoon olive oil and diced vegetables. 1 teaspoon cumin Cook for about 5 minutes and then add in the black 1/2 teaspoon salt beans and all the spices. Cook for another 1-2 minutes. 1/4 teaspoon black pepper 1 (18 oz) tube polenta Pour half the enchilada sauce on the bottom of a medium 1 (15 oz) can enchilada 3 sized oven safe baking dish and then top with the veggie sauce, I love Hatch brand and bean mixture. Lay the polenta slices down in a 3/4 cup shredded cheese single layer and pour over remaining enchilada sauce. Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes. Serve with your favorite toppings and enjoy! Vegan: use vegan cheese Nutritional Information *Information varies depending on ingredient brands. F L A T B R E A D T O F U N O O D L E B R O C C O L I Q U E S A D I L L A S H O N E Y G A R L I C C H I C K P E A S Nutritional Information *Information varies depending on ingredient brands. P O L E N T A E N C H I L A D A B A K E Grocery Shopping List D A I R Y O T H E R Feta cheese crumbles - 1/4 cup Olive oil Shredded cheese - 1 3/4 cup Balsamic Vinegar Salt Pepper Soy sauce or tamari P R O D U C E Granulated garlic Paprika Green bell pepper - 1 Cumin Red bell pepper - 2 Honey Zucchini - 1 Cornstarch or arrowroot powder Yellow squash - 1 Toasted sesame oil Broccoli florets - 6 cups Dried herbs, I like herbs de Provence Large onion - 1 Nutritional yeast Bulb garlic - 1 Snap peas - 1 cup Carrots - 1 cup Fresh herbs for garnishing, if desired R E F R I G E R A T E D Hummus - 10 tablespoons Extra firm tofu - 14 oz package Polenta - 1 tube G R O C E R Y Flatbread or pita bread - 4 Dried pasta - 1 lb Sundried tomatoes - 1 cup (I prefer oil packed White beans - 1 cup Chickpeas - 1 can Black beans - 1 can Large tortillas - 4 Enchilada sauce - 15 oz can Isadora - She Likes Food recipe developer, food bloger Thank you! I'd like to thank you all for joining me in my 30 Minute Dinner Challenge! I had a lot of fun coming up with these recipes and am very proud of them. I hope you all enjoy them too! Please, let me know if you have questions or concerns before we get started. I'm always here to help! xo Izzy.

Load more