Vegetarian recipes

Vegetarian recipes

Alright, meet my new favorite tacos! These meatless tacos will please even the most adamant carnivores in your life.

This vegetarian taco recipes features refried pinto beans, creamy avocado sauce, quick-pickled onions and fresh garnishes.

If you ask me, every great taco possesses the following qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and lots of fresh flavors. These tacos have those qualities in spades.

These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan. They offer one-dollar tacos on Fridays. I order cheese and beans on mine, then I load them up with my favorite condiments from their epic salsa and pickle bar. You can’t miss me—the girl with big hair, drippy-saucy tacos, dancing in her seat.

Taco Tips & Notes

These tacos are fun to make when you have good company in the kitchen. Just assign the individual components (they’re all so simple) and you’ll have dinner ready in no time. I also offered some shortcuts in the recipe notes, if you’re in a hurry.

You could easily take these ingredients and turn them into a burrito or burrito bowl (just add rice) or quesadilla. They’re delicious in any form.

Don’t miss the “taco party” menu in my cookbook. Those tacos are made with refried black beans, roasted mushrooms and poblano peppers, guacamole, and crisp kale slaw. Aren’t tacos the best?

Here are more taco recipes on the blog, too. Please let me know how you like these tacos in the comments! Your comments keep me inspired.

Epic Vegetarian Tacos

4.9 from 35 reviews

Truly amazing vegetarian tacos featuring easy-to-make refried beans, quick-pickled onions, and creamy avocado sauce! Your whole family will love these meatless tacos. Recipe yields 8 hearty tacos (about 4 servings).

  1. Prepare the onions, avocado dip, and beans as directed, in that order.
  2. Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  3. To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
  4. Leftover components are best served separately reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.

Make it gluten free: Be sure to buy 100% corn/certified gluten-free tortillas.

Make it vegan: Skip the cheese.

Make it quick: You could, theoretically, substitute store-bought refried beans and guacamole for the avocado sauce. Or make the pickled onions and avocado dip in advance, so the tacos come together more quickly.

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Vegetarian chili

Vegetarian chili

This is our all time favorite vegetarian chili! Hearty, healthy, and delicious vegetarian chili packed with good-for-you ingredients likebeans and vegetables, and the perfect seasoning mix. Make this chili once and repurpose it for healthy meals all week long (great meal prep! )

We’re on a vegetarian kick around here! You’ll have to try some of the other favorite vegetarian meals next: quinoa black bean salad, bruschetta pasta, and vegetarian tacos.

Flavor Packed Vegetarian Chili

There’s plenty of evidence here on the blog that I’m obsessed with chili and it turns out some of the most popular recipes on my site are chili variations! This taco chili or this crockpot white chicken chili recipe are both majorly popular and today I’m adding another one to your list of “must-makes.” But instead of addingchicken and sausage, or beef, today we’re leaving out the meat. Don’t close your browser just yet, I promise you’re going to love this veggie version and it’s just as filling as the others!

You’re probably wondering, without the meat, what is actually in a vegetarian chili. I’ll break down the ingredients below and then share how to make this recipe!

What’s in a vegetarian chili?

Now that we’ve talked ingredients, let’s talk process on making a meatless chili!

How do you make the best vegetarian chili?

Vegetarian Chili FAQS

Yes! Without the toppings (sour cream or cheese), this chili is vegan!

Short answer – yes. However, some products are made in a facility that is not gluten free. To be 100% safe, check all the ingredient labels to ensure they were processed in a gluten-free environment.

Stored in an airtight container in the fridge, this chili will last up to 5 days. It does separate a bit when being stored in the fridge, just stir it up again and reheat over the stove (medium heat) or in the microwave.

  1. To freeze as afreezer meal: Mix all ingredients and place in (a couple) freezer safe bags. Freeze. According to recipe directions
  2. To freeze prepared chili, when ready to cook, thaw in the fridge overnight and then prepare: While you can freeze this chili, it does lose some texture, and flavor. (It is best eaten fresh.) However, if you do want to freeze: Before putting small amounts in freezer safeairtight and ) bags/containers and freezing them, let the chili cool completely to room temperature. Freeze the bags flat to make defrosting easier. Defrost in the fridge and warm through slowly in a pot over medium low heat. Do not stir vigorously as you reheat.

And last, but not least, here are some alternative cooking methods for this veggie chili: (Please note: these alternate cooking versions have not been personally tested, but what my best guess would be for the different methods).

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Twice baked potatoes

Twice baked potatoes

Even though these delicious Twice Baked Potatoes are a side dish they are hearty enough to be a meal on their own.

Every now and then a good baked potato just hits the spot. A good baked potato that has been scooped out, mixed with sour cream, cheese, green, bacon and butter onions … well, that is just downright perfect.

These Twice Baked Potatoes will more than hit the spot. Serve them as a side dish with steak and a salad, or enjoy them as the main entree. They certainly are hearty enough to stand on their own!

This recipe is a bit quicker too. Because who has time to wait over an hour for twice baked potatoes, i baked the potatoes for this recipe using my Quick Baked Potatoes method? Not me, that’s who! When the potatoes are sliced first, and then baked it cuts down on the overall cook time by about 30 minutes.

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Turkey pot pie

Turkey pot pie

Ingredients

Directions

Absolutely delicious! I have frozen the second pie and it comes out just as good as the first one!

Deeelish. This was the best pot pie Ive had in a while. Used leftover turkey from thanksgiving! So GOOD

Love this recipe but my problem was a big pot of leftover gravy with turkey so I did sub it in this time ,a few seasonings smidge of tarragon and it turned out very well.

Talk about comfort food! Can’t wait to try this using the leftover turkey from Thanksgiving!

I thought this recipe is great. Making for second time tonight. I did add a little thyme, thank you so much for the recipe

I love this recipe, this will be my second time making it : ). The only thing we decided as a family is my kids wanted a bottom crust too. Which with two teens made it go further and it was super easy getting a store bought deep dish pie crust that comes in 2 just cooked it from thawed a few min added all ingredients. Which we found perfectly seasoned Amazing my hubby raves about my pot pies lol .. Thanks soo much

Way too easy. Way Too Good. After reading other reviews & based on the picture, I was prepared to increase the sauce mixture since we like our pot pies creamy. I used 4&1/2 cups of broth, 10Tbs flour & 3/4 C half & half. I used fresh onions, celery and potatoes, but used 1 heaping cup of frozen mixed veggies (carrots,corn and peas, green beans & baby lima beans) and 3C of leftover turkey. I also adjusted seasonings with seasonedsalt and pepper, & paprika. Next time I will use some turmeric. The filling was quick & easy to prepare. After planning this for our Sunday dinner, we got a last minute dinner invitation that we didn’t want to pass up. So, i went ahead & made the filling, then I froze half of it and put the other half in the fridge. On Monday after work, I assembled the pot pie with the refrigerated portion & baked it as directed. It was outstanding! I love the versatility of this recipe. Instead of making a pot pie with the frozen portion, I might just heat it & serve it over biscuits. I can count on this recipe as another keeper from Taste of Home!

Definitely going to make this again, but I agree it could use more seasonings. I added sage and thyme, will experiment more next time I make it. Also, given the state of my freezer I find it easier to freeze the filling by itself and thaw it out before assembling and baking the second pot pie.

Excellent! I made one with chicken and one with turkey. Both were equally delicious. Love being able to freeze one for dinner later.

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Turkey chili

Turkey chili

Turkey Chili is a healthy, flavorful recipe that’s it’s easy to throw together and everyone loves it! It’s just one of those family friendly dinners that everyone can agree on. This chili has deliciously seasoned, well balanced flavor and it’s the perfect pick me up on a cold day.

Healthy Ground Turkey Chili

This time around, I decided to lighten things up and went with ground turkey instead of ground beef and we could hardly tell the difference between the two in this turkey chili recipe.

Who doesn’t love when you can lighten things up without losing flavor? It’s still delicious comfort food and you’ll be wanting to make this easy turkey chili all the time during the winter and fall seasons!

It’s full of veggies (/fruit if you want to get technical with the tomatoes) and it’s packed with protein thanks to the turkey and a generous amount of kidney beans.

It’s ahearty and delicious, guilt free-chili and easily the best turkey chili recipe around! Now bring on those toppings.

Turkey Chili Ingredients You’ll Need

This easy turkey chili requires surprisingly few ingredients to achieve an amazing flavor.

How to Make Turkey Chili

Can I Use Ground Beef Instead of Ground Turkey in This Chili?

Yes. Ground beef, ground chicken or even ground pork will work here.

Chili Toppings to Try

What’s a bowl of chili without a handful of flavorful toppings? A few of our favorite chili toppings are:

How to Freeze Soup for Later

Turkey chili freezes incredibly well and is easily reheated. To freeze this easy turkey chili, first let it cool a bit, no more than one hour at room temperature (or wait to freeze it until the next day after it’s been in your fridge and cooled).

Then, ladle the chili into freezer-safe containers or jars and freeze. When you’re ready to reheat the chili, place it in the fridge to thaw overnight and then reheat on the stove or in the microwave.

More Chili Recipes You’ll Love:

Be sure to check out the other chili recipes I have posted:

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Tuna noodle casserole

Tuna noodle casserole

This comforting casserole is similar to classic tuna noodle casserole, but it uses turkey instead. It’s a flavorful way to use leftovers. Alternatively, to satisfy those who don’t like tuna.

Ingredients

cost per recipe: $15.76

The price is determined by the national average.

cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

cups frozen peas

cups , cubed, cooked turkey

ounces (1/2 of a 12-ounce package) medium egg noodles, drained and cooked

tablespoons plain dry bread crumbs

tablespoon butter, melted

How to Make It

Stir the soup, milk, turkey, noodles and peas in a 3-quart casserole. Stir the bread crumbs and butter in a small bowl.

Bake the turkey mixture at 400°F. for 30 minutes or until hot and bubbling. Stir the turkey mixture. Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the bread crumb mixture is golden brown.

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Ratings & Reviews

November 26, 2016

Responding to Jackson J

Agreed, the menu is not clear on couple of points. So suggest you cook the noodles before placing with the mushroom/turkey mixture, i expected your problem.

Was this helpful? If at all but this recipe is simply not good,

November 22, 2016

I don’t know what recipe the above reviewers made or. There is not enough liquid for the noodles to cook. They come out tasting like cardboard and even aft er cooking way beyond 30 minutes. I also found the frozen peas tasting totally without flavor. Adding if you do decide to make it use more milk and I do recommend cooking the peas first. I think they will hold their firmness and you can add flavor cooking them first.

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Teriyaki sauce recipe

Teriyaki sauce

This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers

Nutrition and extra info

Ingredients

Mainly grown in Jamaica, Australia, Africa, India and China, ginger is the root of the plant. It…

  • 1 tbsp cornflour
  • 1 tbsp rice wine vinegar

Pour 350ml water into a small saucepan with the sugar, soy sauce, ginger and garlic. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.

Once cooled, will keep in the fridge for up to 1 week. If you like, sprinkle with sesame spring and seeds onions just before serving.

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Tartar sauce

Tartar sauce recipe

This homemade tartar sauce recipe withcapers and mayonnaise, and a splashy tang of pickle juice is the perfect topper—and dipper—for fish fillets of every flavor.

A naked fish fillet is exactly that: naked. Whether it’s a healthy-ish fried fish sandwich, every kid-at-heart’s favorite fish stick, or a more adult-ish grilled salmon fillet, fish is meant to have a saucy topper, and there’s no more classic a dipping sauce for fish than a tangy tartar sauce.

I’ve shared plenty of times here on the blog that my husband and I met as servers at a seafood restaurant. You could say our fate was sealed while falling in love with each other and the best clam chowder, steamed clams, and tartar sauce we dished out daily to the hungry crowds.

This tartar sauce recipe is the same they still serve at our old stomping grounds of Market Street Grill, and it’s the one we find ourselves lavishing on fish dinners time and time again.

Tartar Sauce Ingredients

While most believe tartar sauce is a condiment that always comes from a jar, it’s actually snap-of-your-fingers easy to make homemade. Tartar sauce is made of a few basic ingredients you likely already have in your fridge, including:

How to Make Tartar Sauce

This recipe calls for a minimum amount of mincing, then it’s all about the mixing. Basically it comes together faster than a teenager replying on Snapchat.

I find it therapeutic to spend quality time with my cutting board and knife so I’m happy to do the fine mince. But if you prefer, break out the food processor to do the work for you.

To make tartar sauce in the food processor: Pulse the onion, pickles and capers and parsley first to mince, then add in the rest of the ingredients and whiz to mix.

A Note About that Pickled Zing

I’ve made this tartar sauce with kosher dills, regular dills, and cornichons, too. But the original tartar sauce from our restaurant days that I’m using as my guide here has a distinctively pickled zing. It’s the reason we have a hard time falling for any other. After several rounds of taste testing I’ve narrowed down that particular tang to the type of pickle used to tartar the sauce.

What I’ve deduced is that just like in my classic Best Garlic Burger recipe, it’s the ultra vinegar flavor that comes from the pickles and juice of low-brow hamburger pickle chips to deliver the best zingy pucker pow. Or, you could use a dill pickle relish if you prefer. For me, I’m going with my chips all the way, although

Feel free to play with your pickles.

More Fish Recipes to Sauce

If you happen to have leftover sauce, use it as the base for tuna fish sandwiches, a dip for french fries, or use as a topping for burgers. Or, eat more healthy fish with it like those below:

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Sweet potato pie

Sweet potato pie

I’m so excited to announce that this week is…

PIE WEEK. (Also, happy halloween! )

I have 5 new pie recipes to share with you this week. I was brainstorming Thanksgiving recipes for this year and all that kept coming to the forefront of my pie-loving brain was… pie. Nothing beats it, so I decided to dedicate an entire week to this magical dessert. It was an easy and obvious decision.

These 5 new pie recipes are all perfectly acceptable Thanksgiving dessert options, while each is irresistibly unique in their own way. Maybe you’ll make all 5 for your Thanksgiving spread. And if that is the case, I truly wouldn’t judge you. Also, can I come over for Thanksgiving?

Btw, Sally’s Baking Addiction is a judgement free pie zone. Before,

So let’s begin our pie journey with sweet potato pie a true Southern favorite and a recipe I’ve never shared on SBA. I wanted to begin pie week with something completely new, while still sticking to a traditional Thanksgiving favorite. Classic sweet potato pie is often overlooked because of its equally orange counterpart: pumpkin pie. ( respect.)

While pumpkin pie will forever hold a place in our hearts, I believe there’s also room on the table for sweet potato pie. Especially sweet potato pie that sits on a buttery homemade pie crust, sweetened solely with dark brown sugar, and flavored with our favorite fall spices. Who’s been stocking up on cinnamon and nutmeg lately?

I did a little research on sweet potato pie the other week, which really just means asking some friends their thoughts on the dessert. What do you like about sweet potato pie? What do you not like? How weird are these questions? How weird am I?

I got some wonderfully entertaining feedback (mostly referring to those last two questions), which jumpstarted my sweet potato pie mission: make the best sweet potato pie around!

The recipe is similar to my great pumpkin pie recipe. A lot of the same ingredients here like eggs, heavy cream, sugar, spices– but this sweet potato pie is a lot less custard and a lot more texture. I hate to compare it to, like, smooth mashed potato pie– but it kind of is! Though a little more sturdy. You get the point, although obviously no place for gravy.

Pumpkin pie = pudding/custard-y.

Sweet potato pie = denser.

Oh and obviously sweet potato pie tastes like sweet potatoes, not pumpkins.

You’ll begin with sweet potatoes, about 1 lb total. Definitely weigh them at the store or at home, even though this was 2 medium sweet potatoes for me. Boil them until the skins are loose, peel off, mash potatoes until smooth. I recommend mashing your sweet potatoes BEFORE beating in the other ingredients so you can begin with a totally creamy and smooth base. No lumps, no strings!

The rest: flour for thickening, spices for added flavor, 2 eggs for structure, heavy cream and softened butter for that creamy factor, and the best part of all: brown sugar. I tested a few different methods, mostly sweetening the pie with white granulated sugar. Delicious, but I knew we could get it over the top with brown sugar. Brown sugar is always the best.

Beat until smooth, spread into prepared pie crust. No need to pre-bake this crust. I found it unnecessary and, quite frankly, a waste of time! Pie tasted the same even without this extra step.

It’ll take about 1 hour in the oven, just until the center is *mostly* cooked through with just a teeny wiggle jiggle. (Lol) Let it cool for a bit so you can easily cut through.

You can decorate the pie with super cute little pie crust acorns (I’ll explain those in the recipe notes) or dollops of whipped cream. I’ve been working on my dollops! I used a piping bag/tip here for these and they look slightly less horrifying.

This brown sugar sweet potato pie is mega and buttery flavorful standing tall against the typical favorite pumpkin pie. And that first bite is always the best. Welcome to recipe #1 in pie week!

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Sugar cookies

Sugar cookie recipe

My very favorite Gingerbread House Icing – the perfect small batch Royal Icing recipe for decorating cookies or holding gingerbread houses together!

I have already given you my Best Soft Cut Out Cookie recipe and my preferred Buttercream recipe . Since I get lots of requests for my Royal Icing recipe I thought I would confess: I am somewhat of a Royal Icing newbie. I still feel awkward and unsure when I’m making it. Buttercream and I are best friends but Royal Icing is more like a Facebook acquaintance.

I call this recipe “Small Batch Royal Icing” because I often do not have use for a ton of Royal Icing so I make just enough to fill 2 large Wilton decorating bottles. But since I refer to it semi-often here I thought I should let you know my preferred method.

Use royal icing when you want a smooth surface that dries hard. This is also the frosting that is used to hold gingerbread houses together- it dries like glue. Or vanilla, etc.) it really can taste good so don’t be afraid to try it, if you flavor it correctly lemon and almond. I make mine with meringue powder but some people use egg whites. (I am not listing a RI recipe using egg whites here because I have never made it that way.) I always make WAY too much royal icing so this small batch is the solution for me.

Small Batch Royal Icing Recipe

Yield: 2 cups frosting

Prep Time: 10 minutes

Total Time: 10 minutes

This icing dries very stiff and can be used for gingerbread houses and decorated cookies.

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