Category Archives: Vegetarian

Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake — Biting Life #recipe #casserole #healthy


Black Bean and Quinoa Enchilada Bake

Recipe from: Two Peas & Their Pod

Ingredients (serves 6):

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional


1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note: This recipe freezes well!


Spinach Egg Drop Soup

Spinach Egg Drop Soup


Spinach Egg Drop Soup

(Teenage Taste’s recipe)


  • 4 cups low sodium chicken broth
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 4 cups fresh baby spinach, lightly packed
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 whole eggs + 2 egg whites
  • 1 tablespoon soy sauce
  • ¼ cup grated Parmesan or Pecorino Romano cheese
  • ¼ teaspoon ground black pepper


  • Heat a large pot over medium heat and saute the garlic in the olive oil for 2-3 minutes.  Add spinach and turn heat to low; cook until spinach wilts.
  • Add chicken broth and season with soy sauce, 2 tablespoons cheese, and black pepper.  Mix together the water and cornstarch to form a slurry; stir into the chicken broth.
  • Bring soup to a boil.  While waiting for soup to boil mix together the eggs, egg whites, and remaining cheese.  Once boiling turn off heat and add slowly add the egg mixture. After 30 seconds you may stir.  Allow soup to sit for 5-10 minutes and serve.

Warm Orzo Salad with Spicy Broccoli

Warm Orzo Salad with Spicy Broccoli


Warm Orzo Salad with Spicy Broccoli


  • 1 cup uncooked orzo pasta (or any grain you want to substitute)
  • 1 huge head fresh broccoli, cut into small florets
  • 1 large onion, diced
  • 1/2 cup non-fat yogurt
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • Salt and pepper
  • Olive oil


  • Cook orzo pasta according to package directions; drain and set aside.
  • While the pasta is cooking, sauté onions and broccoli in olive oil until tender over medium heat (at least 10 minutes).
  • When broccoli is done, add spices and salt and pepper; stir to combine. Mix in the yogurt in with the broccoli and remove from heat.
  • Combine broccoli mix and orzo together until combined and creamy. Serve hot… Enjoy!

Vegetable Curry

Vegetable Curry


Vegetable Curry

(adapted from the recipe in the Peas and Thank You Cookbook)


  • 1 tsp minced garlic
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup small cauliflower florets
  • 1 cup sliced mushrooms, cut into bite-size pieces
  • 1 tbsp curry powder
  • 3/4 cup coconut milk


  • Sauté garlic in a skillet over medium-high heat. Let it cook for 2 minutes, then add cauliflower and asparagus. Cook for 5 minutes, then add mushrooms. Cook for 3 more minutes. Drain vegetables in a colander.
  • In the same skillet, heat curry powder and coconut milk over medium heat until simmering. Add vegetables and simmer for 3 more minutes, letting vegetables absorb the mixture. Remove from heat… Enjoy!

Tomato Soup with Bowtie Pasta

Tomato Soup with Bowtie Pasta


Tomato Soup with Bowtie Pasta

(original recipe!)


  • Olive Oil
  • 1 onion, diced
  • 1 can Hunts diced tomatoes
  • 1 can Hunts fire-roasted diced tomatoes
  • 1 can low-sodium vegetable broth
  • 1 box bow-ties pasta
  • 2 heads broccoli, de-stemmed and finely diced
  • 1 tbsp parmesan cheese topping


  • Heat olive oil in a large soup pot over medium heat. Add onion and stir occasionally until soft and translucent (about five minutes).
  • Purée the plain diced tomatoes in a blender or food processor until smooth. Add puréed tomatoes and fire-roasted diced tomatoes to pan along with vegetable broth. Bring mixture to a boil. Add finely diced broccoli and reduce heat to simmer.
  • While soup is simmering, cook pasta. When pasta is done, drain water in a colander above the soup pot to add liquid to the soup. When pasta is drained, add pasta to the soup and stir to combine.
  • Serve soup with parmesan cheese topping sprinkled on top.

Homemade Slow Cooker Cinnamon Applesauce

Homemade Slow Cooker Cinnamon Applesauce

Slow Cooker Cinnamon Applesauce

(Recipe by Miranda Mowbray, Biting Life)



Ingredients (makes 1 1/2 mason jars):

3lbs Granny Smith apples

1/2 cup Splenda brown sugar blend

1/2 lemon

2 tsp cinnamon (add more/less depending on your preferences)




Peel, core, and chop the Granny Smith apples; place them in the slow cooker.

Stir in the brown sugar. Squeeze the juice of the 1/2 lemon in; stir to combine.

Cook on “High” for 3 hours.

Mash apples into applesauce (it’s more like a stir, since they’re super soft!) and stir in cinnamon.

Keep refrigerated for up to 3 weeks.


Roasted Sweet Potato Red Wine Risotto

Sweet Potato Red Wine Risotto

Roasted Sweet Potato Red Wine Risotto

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

1 small onion, diced

4 cloves garlic, minced

canola oil

1 1/2 cups uncooked arborio rice

1/2 cup red wine (optional)

2-3 cups reduced-sodium chicken broth

1 extra large sweet potato, peeled and diced

2 tbsp olive oil

salt and pepper

cayenne pepper


1/4 cup fat-free half and half

2 cups spinach, de-stemmed and chopped

1/2 cup parmesan cheese



Preheat oven to 425˚.

Sauté onions and garlic with canola oil in sauté pan over medium-high heat.

Meanwhile, toss sweet potato with olive oil, salt, pepper, a dash of cayenne pepper, and paprika.

Pour sweet potato onto a greased, foil-lined baking sheet and roast in the oven for 25 minutes, or until fully-cooked and crispy on the outside.

Add arborio rice and red wine to the onion mixture; stir to combine (if omitting the wine, add 1/2 cup chicken stock).

When the rice has mostly absorbed the wine, add 2/3 cup chicken stock; stir.

Add more chicken stock once the rice has absorbed the liquid. Keep occasionally adding chicken stock and stirring, until almost fully cooked (will take about 25 minutes).

Meanwhile, once sweet potato is done, remove from oven and put into a blender/food processor.

Combine sweet potato with half and half until a thick sauce is made.

When the rice is almost done cooking, add the sweet potato sauce and let the risotto absorb some of it.

When the rice is fully cooked, turn off heat and stir in the spinach and cheese until the cheese is melted.

Add more spices, if necessary.