Fire Roasted Tomatoes Appetizer with Feta Cheese | The Wimpy Vegetarian
This easy, fabulous roasted tomatoes appetizer includes basil, which is spread over slices of salty feta cheese stacked on crackers.| The Wimpy Vegetarian
This easy, fabulous roasted tomatoes appetizer includes basil, which is spread over slices of salty feta cheese stacked on crackers.| The Wimpy Vegetarian
Best ever healthy, gluten-free corn fritters are so much more than just a corn fritter. They're made with corn, zucchini, yellow squash, jalapeño pepper for just a touch of heat, and fresh herbs.| The Wimpy Vegetarian
Black beans sauteed with bell peppers are heaped on avocado and topped with a cabbage salad.| The Wimpy Vegetarian
This entrée-worthy roasted potato salad is mixed with lentils, red onion, and chives. It's all tossed in a yogurt-Boursin-dill dressing.| The Wimpy Vegetarian
These vegan chickpea pancakes are made with chickpea flour, garlic, scallions and spinach. They're a little thicker due to using cake rings and adding a little baking powder.| The Wimpy Vegetarian
This vegetable soup starts with onion, celery, carrot, and Serrano pepper. Next comes broth, rice, potatoes and herbs. It's finished with partially smashed chickpeas to add a creamy texture.| The Wimpy Vegetarian
A refreshing strawberry salsa made in 15 minutes with sweet onion, mint, lime juice, agave nectar, and optional chocolate nibs and ancho chile. Chill for 30 minutes for the best flavors.| The Wimpy Vegetarian
Carrots simmer in a glaze of butter, honey, ginger, and orange juice until tender. Serve them with the glaze and top with chopped parsley.| The Wimpy Vegetarian
This roasted red pepper and tomato soup with basil includes roasted onions for an incredibly rich flavor that far surpasses anything in a can, and only needs 15 minutes of meal prep to make.| The Wimpy Vegetarian
This Instant Pot Tomato Risotto shows the best way to make risotto – any risotto – in the Instant Pot. The tomatoes are roasted with a little balsamic vinegar for extra flavor.| The Wimpy Vegetarian
Two easy ways to make your own fabulous fire roasted tomatoes at home. Both methods are incredibly easy to do, and need only some olive oil, salt, pepper, sugar and a drizzle of balsamic vinegar.| The Wimpy Vegetarian
Ready in 15 minutes, sliced mushrooms are tossed in a savory soy sauce with Parmesan cheese, garlic powder, and dried thyme, and air fried for 10 minutes.| The Wimpy Vegetarian
This roasted butternut squash and red onions recipe is packed with flavor and is a perfect weeknight sheet pan main dish or simplified for a side dish.| The Wimpy Vegetarian
This one-pot dish is a twist on the traditional Jamaican Rice and Red Peas. It's made with kidney beans instead of Sea Island Red Peas, basmati rice, allspice, coconut milk and Serrano pepper..| The Wimpy Vegetarian
These butternut squash steaks were roasted in the air fryer with sage-butter, and topped with a smear of roasted garlic that was mashed into a paste.| The Wimpy Vegetarian
This easy lentils and rice mujadara recipe has three main ingredients: lentils, rice, and caramelized onions with a little ras el hanout and allspice added for a Middle Eastern touch.| The Wimpy Vegetarian
A guide for making compound butters with three recipe examples. The post includes lots of ideas for other compound butters and ways to use them.| The Wimpy Vegetarian
This homemade vegetable soup recipe is packed with so much flavor you won't miss the meat. It's hearty enough for lunch or dinner, and is family friendly.| The Wimpy Vegetarian
Baked zucchini sticks coated in Parmesan, flavored breadcrumbs, and herbs for an easy side dish. Or serve as an appetizer with a dip!| The Wimpy Vegetarian
Curry and paprika roasted chickpeas for a healthy, delicious and easy snack. Tips include ways to make them stay crunchy and alternative spice mix flavorings.| The Wimpy Vegetarian
Make this easy summer salad in 15 minutes with fresh corn, tomatoes, scallions, and mozzarella cheese. Dress the salad in a simple vinaigrette.| The Wimpy Vegetarian
This hearty summer farro soup is made with cannellini beans and fresh summer vegetables such as yellow wax beans, zucchini, corn, and Anaheim chiles.| The Wimpy Vegetarian
Step-by-step tutorial with photos for making a no-fail basic tart crust dough, rolling it out, fitting it into a tart pan, and blind baking.| The Wimpy Vegetarian
These tender sautéed zucchini slices are ready in 10 minutes from start to finish and can be eaten on their own as a healthy side dish or added to a salad Sauteed zucchini with garlic and oregano, ready in 10 minutes for a healthy vegan side dish.| The Wimpy Vegetarian
Summer vegetable tart with zucchini, summer squash, corn, mozzarella cheese, mint, and basil, perfect for summer dinner parties as a side dish or serve for lunch with a green salad.| The Wimpy Vegetarian
Learn how to grill watermelon for an easy appetizer, side salad, or a healthy dessert and top it with a lime and honey dressing, mint, blackberries, and feta cheese.| The Wimpy Vegetarian
Zucchini Tots are a low-carb twist on Tater Tots. They're baked with onion, Panko bread crumbs, cheese, and herbs for an easy vegetable side dish. No deep frying required!| The Wimpy Vegetarian
This quinoa salad with veggies is an easy weeknight dinner or side. Lightly sauté chopped onion with zucchini, garlic, dill, tomatoes, and cooked quinoa and finish with lemon and spiced pumpkin seeds.| The Wimpy Vegetarian
This easy rustic farmhouse style peach cake is topped with peaches and blueberries and is perfect for summer. Make the batter, pour it into a springform baking pan and pile the fresh fruit on top.| The Wimpy Vegetarian
Coconut shortcakes sandwich grilled pineapple slices and lime whipped cream for a fabulous summer dessert. The shortcakes and whipped cream can be made ahead.| The Wimpy Vegetarian
Vegan potato asparagus salad loaded tossed with lentils, radishes, sugar snap peas, and mint. It's all dressed in a bright lemon vinaigrette.| The Wimpy Vegetarian
