Lazy Mom's blog

Food

The best vegetarian chili

One of the best dishes for cold and windy November evenings is chilli : it warms up and comforts like nothing else really! And one of my favourite recipes is this vegetarian chili! It has lots of texture and plenty of taste, leaves you full and satisfied and is perfect for meatless Mondays! Not to mention how easy it is to prepare!

Also, this is one of those recipes that my kids devour in no time and my husband asks for a second serving every time I make it. And I love it on the spicy side but you can make it milder for your kids and then just add more fresh jalapeno and sriracha like I do.

  • What you’ll need:
  • 1 can tomato┬ásauce
  • 2 large sweet potatoes
  • 1 can soaked red beans
  • 3 large carrots
  • lime juice
  • 1 teaspoon of cumin seeds
  • 1/4 teaspoon of cacao powder
  • 1/4 teaspoon of cinnamon
  • couple of drops of sriracha
  • fresh cilantro
  • salt 7 pepper

Cut your veggies to pieces and cook them on olive oil for around 10 minutes, then add tomato sauce, couple drops of lime juice, cumin, cacao, cinnamon, salt , pepper and a drop or two ( or more if you like your chili spicey) of sriracha. Let it simmer for around 15 minutes and then add black beans. Cook on a low heat a little more, and serve with lots of fresh cilantro and a slice of fresh bread. You can add a bit of nachos and sour cream and some shredded cheese too, for an all dressed and really amazing vegetarian chili experience! Or you can keep or simple and vegan: its delicius either way!

 

 

So next time a case of cold monday hits you hard, try making this super easy and yummy vegetarian chili, I’m sure you’ll love it!

And if you do eat meat and have some grounded beef or chicken at home, then this recipe transforms pretty well in to a veggie lauded regular meet chilli. Just add you choice of that extra protein with veggies at the very beginning and add one more cup of tomato souse!

Enjoy!

Chicken zaatar pizza

Chicken zaatar pizza

Recently I have been obsessed with zaatar! I’ve been adding it almost everywhere, and ended up discovering the most delicious Chicken zaatar pizza ever! And believe me, it’s not an exaggeration!

And if you still don’t know zaatar, then all you need to know is that it’s a middle eastern herb blend made of dried thyme mixed with sesame seeds, dried sumac, salt and sometimes other herbs. You can sprinkle it on cream cheese, or mix with olive oil and dip fresh bread in it. Or you can use to make one of the most amazing pizzas out there!

Also, if you’ll use pita bread instead of a pizza dough, then not only you’ll save yourself time, but also you’ll end up with a super thin and delicious home-made pizza!

And I really encourage you to try all sorts of toppings with zaatar, and to spurge on real Parmesan cheese, as surprisingly it works amazingly well together!

Though this chicken zaatar pizza, is by far my favorite !

Chicken zaatar pizza

Chicken zaatar pizza

Chicken zaatar pizza

What you’ll need:

– Large pita bread
– 1/2 cup extra virgin olive oil
– 1/3 cup zaatar

– 1/2 cup grilled chicken cut in stripes
– 1/4 cup mozzarella cheese
– 1/4 cup Parmesan ( or cheddar)
– 1/2 cup cherry tomatoes cut in half’s
– 1/2 cup mushrooms cut in half’s

– Labneh cheese (optional)

In a small bowl mix extra virgin olive oil with as much zaatar as you need to make a paste ( around 1/3 cup) . Spread it evenly over your pita bread. Add chicken, cherry tomatoes and cover with cheese. Broil in the oven for around 5 minutes ( or until the cheese has melt and the chicken is warm). Add a bit of labneh to serve ( optional) . Enjoy!

Chicken zaatar pizza

Chicken zaatar pizza

Chicken zaatar pizza

You can also try a ham and three cheese option( Mozzarella Parmesan and Cheddar) , a vegetarian option where instead of chicken you’ll add lots mushrooms, or a grilled veggie one! Believe me, they are all amazing with zaatar!

Hearty healthy shakshuka

This hearty shakshuka is a perfect vegetarian meal for these cold winter days!

New Year calls for fresh starts. And while I don’t believe in drastic change, I think that a slight amelioration is just what we might all need. So for me, it’s getting back on track with my three healthy, feeling and all vegetarian dinners per week. Though between you and me, I hope to add one vegan dinner soon too, just don’t tell my kids and hubby!

So in the meantime, I came back to this all time favorite of my family, hearty shakshuka, aka eggs baked in a rich and fragrant tomato souse. And while this dish has many variations, mine is somehow inspired by a ratatouille texture, but spiced differently, and of course served with baked eggs.

What I love about this dish is that you can hide pretty much any veggie you want, and your kids might not notice! Also, its filling and warming while being healthy, perfect for that January weather!

This hearty shakshuka is a perfect vegetarian meal for these cold winter days!

What you’ll need:

– 1 can tomato souse
– 1 medium eggplant
– 1 small onion
– 4 garlic cloves
– 2 medium bell peppers
– 4-6 eggs
– 1 teaspoon freshly grounded cumin
– Sriracha souse (optional)
– salt&pepper
– fresh herbs to serve (basil, cilantro or parsley)

On a medium heat cook onions with eggplant(cut in to very small cubes) and bell peppers. After around 7 minutes add garlic, and then tomato souse. Add cumin,a pinch of salt and let it cook together until the eggplant and peppers are soft (add a drop or two of sriracha if you feel like making this dish a bit spicy). Now pour in eggs, one by one, and let them get cooked in the souse ( around 5 to 7 minutes) serve in bowls, with some fresh herbs like basil or cilantro and fresh Italian style bread.

hearty shakshuka, perfect filling vegetarian meal for cold weather!

You can also try making this hearty healthy shakshuka without the eggplant but with carrots instead! Or you can make a simpler breakfast version without any veggies, just the spiced tomato souse with baked eggs! I assure you, it’s all delicious!

Roasted pepper and peanut squash soup

This roasted pepper and peanut squash soup is so easy to make, so healthy and so full of flavor! It's my new family favorite! #soup #healthy

I think that making soups is one of the best things about cooking in the fall. And squash soups are my absolute favorite! Honestly, this roasted pepper and peanut squash soup is my new busy week time saver!

Today I tried a new squash, the Delicata squash, called also the peanut squash. It’s sweeter then other squashes, and paired with roasted red peppers tastes amazing! And this is such a great recipe for one of those busy evenings! Because while the peppers are roasting, I cut the squash, and while the soup is simmering, I have time to take care of other things, like read to my daughters!

And while I like my soups hot and spicy, my kids prefer them just warm enough and mild. So with this soup I leave all the fixings on the table, so everyone can spice it as they wish! My kids pick a bit of cumin seeds and a bit of crumbled feta, while I add lots and lots of cumin, some grounded ginger and lot’s of Sriracha souse! And my hubby loves adding some fresh cilantro and bit of cream.

What you’ll need:

– 3 red bell peppers

– 1 carrot

– 1 medium peanut squash

– 1 litter of organic chicken broth

– olive oil

Fixings:

– cumin seeds

– Sriracha souse

– fresh cilantro

– cream

– crumbled feta

Cut the bell peppers in big slices, the carrot in a couple of pieces,add a drop of olive oil and let it roast on 400F for around 20-25 minutes. Meanwhile cut your squash in cubes. Put it in the pot with chicken broth, and cook until soft. Add roasted peppers and carrot, and mix it all together with a hand mixer. Let it simmer all together for a couple of minutes before serving.

roasted pepper and peanut squash soup

You can either add spices in a pot, or let everyone choose how they want it, sweet or spicy. here are my best tried and tested ways of adding more taste:

1. Add some cream and garlic croutons.

2. Add cumin seeds, cilantro and Sriracha.

3. Add some crumbled feta.

Or simply enjoy it as it is, sweet and comforting!

roasted pepper and peanut squash soup

Make sure to make a double batch and freeze half, as I’m sure you’ll love finding this roasted pepper and peanut squash soup, ready to serve on one of these busy weeknight evenings!

Easy creamy Parmesan chicken pasta

this amazing pasta dish is perfect for a busy weeknight dinner, as it's so fast to put together!  Creamy, garlicky and cheesy, will satisfy everyone around the table! #pasta #easydinner

I’m so happy that the weather is finally cooling down, as it lets me cook more, and enjoy the comfort food once again! And this easy creamy Parmesan chicken pasta, is so good, that you’ll want to make it over and over again!

And, since it’s full of fresh tomatoes and peppers, it’s actually on the healthy side! Also, you can make this dish even easier, by using some ready grilled, or baked chicken. If you do so, it’ll be on the table within 30 minutes, promise!

this pasta is soo good, it's crazy! Easy creamy Parmesan chicken pasta, perfect weeknight dinner!

So no surprise, that this creamy pasta is one of my kids favorite dish, they like it so much that they somehow forget all the bell peepers that usually they are not that crazy about, and eat them too !

What you’ll need:

1 cup of cooked or grilled chicken in cubes
3 large fresh tomatoes / or 1 cup of canned diced tomatoes
2 large red and green bell peppers
2 garlic cloves
1/4 cup green olives

1 cup cooking cream

1/4 cup grated Parmesan cheese

1 package of spaghetti or linguine pasta

fresh parsley

Cook pasta. Cut peppers in stripes, and tomatoes in cubes. Start by cooking the peppers on olive oil for around 5 minutes, then add the tomatoes and pressed garlic. After another 5 minutes add olives cut in pieces and cooking cream. Let it simmer for 3 to 4 minutes, and add cooked chicken cubes, and Parmesan cheese. Let it simmer a bit, and serve!

easy creamy Parmesan chicken pasta, great family friendly recipe!

Serve with fresh parsley and enjoy!

Easy vegetarian curry, that even a meat lover will love!

Sometimes, even in the middle of a summer, all I really crave are some creamy, wonderfully flavorful veggies served over a Nan bread or a bowl of quinoa, and this easy vegetarian curry is my favorite! Especially now, when my vegetable backyard garden is full of zucchini, and the cauliflowers are fresh and crunchy, this recipe is my go-to, rainy day special! And since I convinced my daughter Lili that purple carrots are actually magical fairy carrots, she can’t get enough of this “magical dinner” as she calls it!

What I like about this easy vegetarian curry, is that it can be a great base to mix with any grilled meat! But, served over some quinoa, it makes for a comforting, and filling meal, that even a meat lover will love!

This vegetarian curry is so full of flavor and texture, while being healthy, comforting and so easy to make! Definitely a family favorite!

What you’ll need:

1 can light coconut milk
1 tablespoon fresh ginger
3 garlic cloves
1 tablespoon cumin
1 tablespoon madras curry
1 teaspoon Sriracha sauce

1 sweet potato big
2 potatoes
2 big yellow zucchini a
Half a cauliflower
3 colorful carrots

Cut all the veggies in to small pieces, and start by cooking potatoes and sweet potatoes with carrots and cauliflower over some olive oil, on medium heat for around ten minutes. Add zucchini, and all of the spices, and let it cook until all the vegetables start getting soft. Add coconut milk, stir well and let it simmer on low heat for around five more minutes. Serve when all the vegetables are soft but don’t overlook them! (you don’t want them to be mushy, but slightly crunchy and soft!).

This vegetarian curry is so full of flavor and texture, while being healthy, comforting and so easy to make! Definitely a family favorite!

This curry is delicious with some Nan bread, over rice or with Quinoa. And I like to garnish it with some fresh cilantro from the garden! Also, if you’d like to freeze it for one of those busy weekdays, then just skip the coconut milk, and add it once you’re reheat your curry! Enjoy!

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