Sneak some Veggies onto your Table this Season with these Healthy Holiday Recipes 🎄
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Recipes in this Video
3 recipes
vegangluten-freenut-free
Originating from the Levant region, hummus is a staple in Middle Eastern cuisine, often enjoyed as a dip or spread. It symbolizes hospitality and is commonly served at gatherings and celebrations. Today, variations like roasted red pepper hummus have gained popularity worldwide, appealing to diverse palates.
Ingredients
- ●canned chickpeas
- ●roasted red peppers
- ●tahini
- ●garlic
- ●lemon juice
- ●olive oil
- ●cumin
- ●salt
- ●black pepper
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Drain and rinse the canned chickpeas under cold water.
- 2In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and cumin.
- 3Blend until smooth, scraping down the sides as needed.
- 4With the processor running, slowly drizzle in the olive oil until fully incorporated.
- 5Add salt and black pepper to taste, blending again to combine.
- 6If the hummus is too thick, add water a tablespoon at a time until desired consistency is reached.
- 7Taste and adjust seasoning, adding more lemon juice or salt if needed.
- 8Transfer the hummus to a serving bowl and smooth the top with a spatula.
- 9Drizzle a little olive oil over the surface and sprinkle with paprika.
- 10Garnish with fresh parsley before serving.
- 11Serve with pita bread, vegetable sticks, or crackers.
sesame
Also Known As
Roasted Red Pepper Hummus
vegetariangluten-freenut-freesoy-free
Ingredients
- ●2 medium acorn squashes
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 cup black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 red bell pepper, diced
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
- ●1/2 cup shredded cheese (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the acorn squashes in half and scoop out the seeds.
- 3Place the squash halves cut-side up on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- 4While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 5In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- 6Add the diced red bell pepper, corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- 7Once the quinoa is cooked, add it to the skillet and mix well. Stir in the chopped cilantro and adjust seasoning if necessary.
- 8Remove the roasted squash from the oven and fill each half with the quinoa mixture. If using, sprinkle shredded cheese on top.
- 9Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through and cheese is melted.
Equipment
baking sheetmedium saucepanlarge skilletmeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 cup orzo pasta
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cherry tomatoes, halved
- ●1/2 cup cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1 tsp dried oregano
- ●1/2 tsp black pepper
Instructions
- 1In a medium pot, bring 2 cups of water to a boil and add 1/2 tsp of salt.
- 2Add 1 cup of orzo pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
- 3Once cooked, drain the orzo and rinse under cold water to cool it down.
- 4In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and feta cheese.
- 5In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and black pepper.
- 6Pour the dressing over the salad and toss gently to combine all ingredients.
- 7Add the chopped parsley and toss again to distribute evenly.
- 8Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 9Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- 10Serve chilled or at room temperature.
Equipment
medium potlarge mixing bowlsmall bowlwhiskcolander
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