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Get Wise Wednesday: One Step Forward


We hope this quote helps you overcome your fear and take that first step!

What decisions will you make that will affect your life in a positive way?




Meatless Monday: Butternut Squash, Courgette, and Chickpea Hash

Happy Meatless Monday!  Today we are sharing a recipe that will be sure to make your mouth water!  Not only does it photograph well, but it will be impossible to resist running home and cooking after reading the ingredients. Just follow the four easy steps and in 45 minutes you will have a deliciously filling meal for two!

You can see the original the recipe Nomsies Kitchen!

Butternut Squash, Courgette, and Chickpea Hash





400gm (half of a medium butternut squash) Butternut Squash

3 Courgettes (cut into small cubes)

1 can chickpeas (400gm)

400ml Pasta Sauce

½ Onion (diced)

3 cloves Garlic (peeled and diced)

½ tsp Paprika

¼ tsp Chilli Flakes

1½ tsp Salt

½ tsp Black Pepper

2 Tbsp Olive Oil

Fresh Coriander (small handful – chopped)




1. Roast the butternut squash with the skin on for 30 minutes at 170°C. Once roasted, remove from oven. When it has cooled, the skin should be easy to remove, cut into cubes. Set aside.


2. Pour the olive oil into a pan or skillet over medium-high heat. Once the olive oil is hot enough, add in the diced onion. Sweat it out for about 3 minutes before adding in the diced garlic. Fry until aromatic, be careful not to burn the garlic.


3. Add in the butternut squash and courgettes. Fry evenly in the pan. I like to try to get the vegetables in a flat layer on the pan so that they can crisp up and colour instead of steaming up in a pile. Fry for about 8 minutes until vegetables are cooked and nicely coloured.


4. Next add in the pasta sauce, chickpeas and seasoning. Stir through until nicely combined and fry for another 3-4 minutes. Just before switching off the heat, add in the chopped fresh coriander and stir through. Remove from heat and serve.


View The Original Recipe For More Suggestions!

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Meatless Monday: Roasted Cauliflower and Citrus Pasta

Once again it is Monday meaning that we are going to share a mouth watering recipe with you… that’s MEATLESS!

For pasta lovers the idea of a meatless recipe may seem a little underwhelming. You might think that this dish is missing texture or depth of taste; however, this recipe will change the way you think about meat-free pasta! Cauliflower is a great substitute for chicken, because it is hardy, filling and when cooked, can even resemble chicken!

Follow the recipe below at Cookistry!

Roasted Cauliflower and Citrus Pasta

Image Ingredients:

1 small head cauliflower
2 tablespoon olive oil
1/2 teaspoon salt
1/2 pound dry thin spaghetti
2 tablespoons unsalted butter
Pinch of dried crushed red pepper
1/2 teaspoon dried rosemary*
2 tablespoons fresh lemon juice
2 tablespoons capers
6-8 ounces grape tomatoes
1 teaspoon Buddha Hand or lemon zest


Cut the cauliflower into bite-size pieces. Put it on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast at 350 degrees until the cauliflower is cooked to your liking – 20 to 60 minutes.

Just before the cauliflower is done, cook the pasta in boiling salted water until al dente. Add the butter, red pepper, and rosemary to the pasta over low heat and cook until the butter is melted.

Add the lemon juice and capers, and stir them in. Add the cooked cauliflower and the grape tomatoes and stir to combine, and cook just long enough to warm the tomatoes. Taste for seasoning and add more salt, if desired.

Add the Buddha Hand zest and stir to combine.
Serve hot.

*If you like, chop the dried rosemary into smaller pieces.

View the Original Recipe Here!

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Meatless Monday: Crispy Brussels Sprouts with Smoked Paprika

This year, make a resolution to eat healthier! Meatless Monday is a great way to be healthy!

Brussels sprouts are high in fiber, Vitamin C and contain cholesterol-lowering elements. When cooked with the right techniques, Brussels sprouts can be quite tasty as well! Follow the recipe below from The Bored Vegetarian for irresistibly crispy Brussels sprouts:


Photo originally from The Bored Vegetarian


  • 2 cups Brussels Sprouts, trimmed and cut in half (save the leaves that fall off – they get crispy and delicious!)
  • 1-2 Tbsp Extra Virgin Olive Oil
  • 3 Tsp Smoked Paprika
  • 2 Tsp Garlic Powder
  • Salt to taste
  • 2-3 Tbsp Frying Oil
  • Shredded parmesan (for a non-vegan twist!)


  1. Preheat oven to 350.
  2. Toss brussels sprouts in olive oil in a baking pan and season with salt.
  3. Roast on the bottom rack of the oven until al dente (about 15-20 mins depending on your oven).
  4. Mix together the paprika, garlic powder and some salt.
  5. In a pan, heat up frying oil until about 375 degrees (I just tested a couple of leaves once I thought it was hot enough). Add roasted Brussels Sprouts and begin to fry. Once they begin to brown, sprinkle with paprika mix and turn to get all sides.
  6. Once nicely browned, remove sprouts from pan and drain on a paper town or brown paper bag. Season to taste with salt (or sprinkle with parmesan). Serve hot.

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Meatless Monday: Smothered Cheese Grits and Steamed Greens

With the weather getting chillier, you can still indulge in a warm, comforting meal all while eating vegetarian! Besides improving your health, meatless meals can help improve the environment. Did you know that a poultry farm uses more ammonia than steel mills and oil refineries combined? You can simply do good by taking part in Meatless Monday!

Recipe and photo found on vegetarian times.

Smothered Cheese Grits and Steamed Greens



  • 3 tbs. olive oil, divided
  • 2 large sweet onions (such as Vidalia or Walla Walla) halved and thinly sliced
  • ¾ cup quick-cooking or old-fashioned white hominy grits (not instant)
  • 1 cup fresh or frozen corn kernels
  • ¼ cup low-fat milk
  • 1 lb. curly kale, tough stems removed, torn into bite-size pieces (14 cups)
  • 1 tbs. apple cider vinegar
  • 2 oz. (½ cup) grated extra-sharp Cheddar cheese, plus more for sprinkling
  • optional toasted sesame seeds


  1. Heat 2 tbs. oil in large skillet over medium heat. Add onions, cover, and cook 20 to 25 minutes, or until onions are softened and caramelized, stirring occasionally. Season with salt and pepper, if desired, and keep warm.
  2. Meanwhile, cook grits according to package directions. Stir in corn and milk, and return to a simmer, stirring constantly to incorporate milk. Keep warm.
  3. Steam kale in basket steamer 4 to 5 minutes, or until wilted but still bright green and crisp-tender. Transfer to bowl, and stir in vinegar and remaining 1 tbs. oil. Season with salt and pepper, if desired.
  4. To serve: Stir cheese into grits, and transfer to serving platter. Top with kale, then onions. Sprinkle with sesame seeds and grated cheese (if using).

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Meatless Monday: Green Bean Casserole with Crispy Shallots

Happy Monday! Thanksgiving is only a few days away and we would like to provide you with some tasty ideas for your Thanksgiving dinner. Be sure to delight your guests with a healthy and delicious green bean casserole!

This recipe was found on Check out the site for more meatless ideas for your Thanksgiving dinner!

Green Bean Casserole with Crispy Shallots

Picture of Green Bean Casserole With Crispy Shallots Recipe


  • 1/4 cup olive oil
  • 6 medium shallots, sliced into rings (about 1 cup)
  • 1 1/2 pounds thin fresh string beans or haricots verts, trimmed
  • 1 pound button mushrooms, sliced
  • 6 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 3 cups low-fat (1 percent) milk
  • 3 tablespoons all-purpose flour
  • 1/3 cup plus 2 tablespoons freshly grated parmesan cheese
  • 1/2 cup finely chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • Olive oil cooking spray


  1. Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
  2. Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
  3. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
  4. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

See the original post and more recipes here.

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Meatless Monday: Mouth-Watering Stuffed Mushrooms

Guess what’s around the corner? I know you haven’t forgotten. With this mushroom featured appetizer, you can wow everyone at the Thanksgiving dinner. Just be sure to make enough for everyone!

This recipe comes from the ever amazing, where you can also find many other vegetarian recipes for a healthy, yet hearty, Thanksgiving dinner.

Mouth-Watering Stuffed Mushrooms



  • 12 Whole Fresh Mushrooms
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Minced Garlic
  • 1 (8 ounce) Package Cream Cheese, Softened
  • 1/4 cup grated Parmesan Cheese
  • 1/4 teaspoon ground Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon ground Cayenne Pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

See the original recipe and more here!

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Meatless Monday: Baked Sweet Potato Latkes

This week, we are posting a Meatless Monday recipe featuring the sweet potato!

Why this ingredient in particular? Along with being tasty, sweet potatoes can empower women and girls around the world! According to the International Potato Center, the sweet potato is an untapped crop that could potentially improve the nutrition, incomes, and food production for farming families in Sub-Saharan Africa, especially among impoverished women and children. That makes it a great fit for our October Outreach celebrating International Day of the Girl!

Recipe credit goes to Women’s Health. Photo by Romulo Yanes.

Baked Sweet Potato Latkes


  • 2 pounds grated sweet potatoes
  • 1 medium onion, finely chopped
  • 2 eggs, beaten
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 400ºF.
  2. Coat two baking sheets with cooking spray.
  3. In a large bowl, combine all ingredients.
  4. Drop by quarter-cupfuls onto the baking sheets. Flatten with a spatula.
  5. Bake for 25 minutes. Flip and bake for an additional 10 minutes.

Find more recipes at Women’s Health!

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Meatless Monday: Zucchini With Quinoa Stuffing

It’s Monday again!

Are you worried that giving up meat will mean less protein in your diet? Fear not! This week’s recipe includes the super grain of the future! Quinoa is one of the most protein rich foods out there; it is a complete protein with all nine essential amino acids.

Recipe and photo posted by Real Simple.

Zucchini With Quinoa Stuffing

Screen shot 2013-04-23 at 3.17.43 PMIngredients: 

1/2  cup  quinoa, rinsed

4  medium  zucchini

1  15-ounce  can cannellini beans, rinsed

1  cup  grape or cherry tomatoes, quartered

1/2  cup  almonds, chopped (about 2 ounces)

2  cloves garlic, chopped

3/4  cup  grated Parmesan (3 ounces)

4  tablespoons  olive oil


1. Heat oven to 400° F.

2. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

3. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

4. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

5. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan.

6. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes.

7. Remove the foil and bake until golden, 8 to 10 minutes.

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Meatless Monday: Cauliflower Power Tacos

Happy Monday lovely people!

Cutting back on meat can help the environment! Livestock such as cattle do more environmental damage than cars and produce 18% of all greenhouse gases. Go green with no meat! 

Recipe and picture posted by VegKitchen.

Cauliflower Power Tacos


Vegan and gluten-free!? This recipe is a hole in one!

Makes: 8 tacos, 4 generous servings of 2 per person, or 8 moderate servings.


Roasted Cauliflower

  • 1 medium head cauliflower, separated into florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Crispy Chick Peas

  • 1 15-ounce can chick peas (garbanzo beans), drained, rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

  • 2 cups fresh cilantro leaves
  • 1/3 cup pepitas (toasted pumpkin seeds)
  • 1 very small clove garlic, cut in half
  • 2 tablespoons chopped jalapeño chiles
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup olive oil


  • 8 gluten-free white corn tortillas, heated as directed on package


Heat oven to 425° F

Cover cauliflower florets with 2 tablespoons of oil and 1/2 teaspoon of salt and arrange on a large cookie sheet. Bake for 15 minutes, rearrange, then bake for another 15 minutes.

Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake for 15 minutes then stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.

Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas.

Then you are done and ready to eat!

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