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vegetarian | The Green Beagle

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

 

 

I cannot wait to try this recipe because apparently not only is it healthy, but its gluten free as well! I found this delish recipe on Facebook and only looked at it because the photo was really to yummy to pass up. I haven’t been eating as many veggies as I should and one too many carbs which is bad news bears in my book so I have to really start vegg-in it up! Also, since it is the winter I love using my oven to cook anything so help heat the house.

Ingredients:
1 large organic spaghetti squash
2 tbsp. olive oil
1 large organic Roma tomato, finely chopped
2 tbsp. finely chopped fresh organic basil
1/4 cup shredded mozzarella cheese (or non-dairy substitute)
1 tsp. each salt & pepper
1 tsp. organic garlic powder (I personally prefer to use fresh garlic but this is what it calls for)

Directions:
1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise down the middle.
3. Use a spoon to remove the seeds and center strings.
4. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
5. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
6. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes.
7. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
8. Turn the oven up to broil.
9.. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
11. Allow to cool for 5 minutes before serving the squash.

Batty Bites

Batty Bites

Batty Bites

 

 

I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!

 

 

Ingredients:

1 (4 oz.) package organic cream cheese, softened
8 ounces soft, organic goat cheese, at room temperature
1/4 cup organic pesto
2 tablespoons organic coarse ground black pepper
2 tablespoons organic poppy seeds
8 organic pitted black olives, sliced
32 organic whole pepper corns
32 triangular organic tortilla chips (blue is fun but any color will do)

DIRECTIONS:

1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Vegetarian Crescent Roll Taco Bake

Vegetarian Taco Bake

Vegetarian Taco Bake

 

I know I have mentioned probably one too many times how much I love Mexican food. Now that it is apparently football season and I am forced to spend time with people who are obsessed with the sport and the only thing that gives me a modicum of joy is making fun party food. Most of these football fans are terrified of vegetarian foods but I am on a mission to change that.  This comes with a warning however……do not surprise meat eaters with vegetarian meats without warning.  Often times if people aren’t used to eating vegetarian meat it has an effect on them and not warning them is just mean and cruel to them, you  and other party people.

Ingredients:

2 Crescent Roll Tubes
1 LB Ground Vegetarian Meat
1 Packet of Organic Taco Seasoning
1 1/2 cups Grated Organic Cheddar Cheese
Shredded Organic Lettuce
1 or 2 Diced Organic Tomatoes
1/2 Small Can Sliced Olives (optional)
Fat-Free Organic Sour cream (optional)
Organic Sliced Avacado (optional)

Instructions:
1. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
2. Season and cook the vegetarian meat. I often add vegetables like grated carrots, onions, peppers ect. to my vegetarian meats.
3. Lay “meat” in a circle inside of the laid out crescent rolls.
4. Add cheese to the top
5. Pull over crescent rolls and tuck in under meat and cheese.
6. Follow the cook time on the crescent roll package.
7. Let cool slightly or add a small dish in the middle then add cheese, lettuce, tomato, black olives,
sour cream and anything else you want, in the middle as.

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

 

Pizza is one food I can eat probably forever. I personally change it up so much that it never gets boring to me. The fact that it can be so carby/greasy/fatty is one of the best and worst parts about it. What can I say I am a New Yorker who loves her pizza and I rest my case! Luckily for me I share an equally impressive love of veggies so when smushing both ideas together to make me a less squishy version of myself when enjoying many a delish pizza I say let’s go for it! I am actually really excited to try this. Cauliflower is super delish! I have made “mashed taters” out of them and a few other potato substitute recipes. A pizza crust is almost like a new frontier.  I found this recipe on one of my favorite food sites Tablespoon.com

 

Ingredients:

1 large head organic cauliflower (about 4 cups shredded)
2 large eggs
3 cups shredded fresh mozzarella cheese
1 teaspoon dried organic oregano
1 teaspoon dried organic basil
2 teaspoons organic garlic powder
1 cup pizza sauce
12 fresh organic basil leaves
1 organic tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

Directions:

1 Using a grater or a food processor to shred cauliflower into crumbles. Reserve 4 cups of the crumbles and store the remainder, if any, in the fridge or freezer for future pizzas.
2 Cook cauliflower in microwave for 8 minutes then allow to cool 10 minutes.
3 Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine.
4 Preheat oven to 450 degrees F.
5 Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
6 Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
7 Broil pizzas until cheese is melted. Remove from oven and let cool.

**You can add any veggies or cheese you like to these pizzas. Don’t be afraid to experiment! I bet they would be good for breakfast instead of toast or potatoes also!!

Delish Veggie Hummus Cups

Delish Veggie Hummus Cups

Delish Veggie Hummus Cups

 

 

I love summer parties!! My favorite part is finding fun new foods to try to make for the guests. I prefer to make finger foods of sorts and if at all possible theme it. I am not sure why I am so obsessed with this but it just makes me happy. Summer time is the perfect time of year to make use of vegetarian recipes when even the most carnivorous of carnivores are more likely to eat vegetables to keep them rather than eat a hot cooked meal. This is also the best time to make use of foods people would normally turn down. I found this refreshing recipe at one of my favorite places Tablespoon.com. I have added a bit of my own touch to it but the original recipe looks just as delish.

 

 

 

Ingredients:

Whole Wheat Pizza Dough (pre-made or make your own)
Organic Cucumber
Organic Tomato
Organic Red Bell Pepper
Black Olive
Hummus (any flavor you prefer personally my favorite it jalapeno or spicy)
Olive Oil

Directions:

1. Grease cupcake or mini-cupcake pan before placing dough in cups.
2. Pull apart dough or use a cookie cutter and place inside each muffin cup making sure there are no holes and that the dough is thick enough to hold the veggies and hummus but leave enough space so the dough bakes into a cup and not a muffin.
3. Poke small holes with a fork in the bottom of the cups to prevent the bottoms of them from rising and being unable to fill them effectively.
4. Bake the cups at according to the pre-made directions or the recipe you used to make the dough.
5. While the cups are baking, chop the cucumber, tomato, bell pepper and olive. I prefer to dice my olives but you can also chop them in to larger chunks.
6. Once the cups are finished baking, transfer them to a cooling rack and make sure to cool completely before filling.
7. Once cooled start filling with hummus and veggies. You can also fill some with just hummus or just veggies.
8. Serve when ready done and watch everyone devour!

**If you have feta lying around or different veggies go for it! If you have fresh fruit and whipped cream or cream cheese you can use those too! You can do so many things with this recipe it is really fun!

Potato Tacos

I can never get enough of tacos! Finding new recipes to change up one of my favorite things makes me beyond happy. I know what you are thinking “Potato Tacos!!! Carbs Carbs Carbs!” but some carbs are beyond delicious. You can also add your favorite veggies to this recipe to make them a little different.

4 to 5 medium organic red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
1 medium organic bell pepper
6 pcs sliced jalapeno
4 tablespoons hot chili oil
1 cup chopped organic red onion
1/2 cup medium finely chopped organic green onion
1 cup salsa verde
5 teaspoons taco seasoning mix
8 taco hard shells or 8 small soft tortillas for tacos
2 cup shredded lettuce
2 medium tomato, seeded, chopped
1 cup taco sauce
1 cup queso fresco cheese or Mexican cheese blend

Directions:
1. Place boil potatoes until tender but not falling apart.
2.In 10-inch skillet, heat oil over medium-high heat.
3. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper, and jalepeno are crisp-tender.
4. Reduce heat to medium-low.
5. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
6. Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

** If you are not a fan of spicy food you can use vegetable oil for the vegettables and take out the jalapenos.

Brussels Sprouts Au Gratin

Brussles Sprouts Au Gratin

Brussels Sprouts Au Gratin

 

 

Brussels sprouts are one of my favorite veggies ever, then you add cheese, WHAT!!! This has got to be the best dish ever! I found this recipe and could not be any more excited. The only thing that I would be larges amounts of jalapenos and hot red pepper but I understand that isn’t everyone’s cup of tea. I also know many people may feel a certain type of way about Brussels sprouts but I promise they are worth consideration. I eat them on a regular basis. Once you get over their bad reputation I promise they are quite delish.

 

 

 

 

Ingredients:
1 large organic onion, finely chopped
1 clove organic garlic, minced
2 pounds (about 7 cups, halved) fresh organic Brussels sprouts
1 1/2 cups organic low-fat milk
1 cup vegetable broth
1/4 cup (4 tablespoons) unsalted organic butter or substitute
5 tablespoons organic wheat flour
3/4 cup freshly grated Parmesan cheese
1 tablespoon organic Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon organic dried thyme
Freshly ground organic black pepper to taste
1 1/2 cups grated organic sharp white Cheddar cheese
Paprika, for garnish (optional)
Organic Red Pepper Flakes (optional)
Organic Jalapenos or banana peppers (optional)

Directions:
1. Heat up a skillet and add the onion to the pan and saute over medium heat for 6 to 7 minutes

2. Add the garlic for the last minute.

3. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.

4. Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise.

5. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes.

6. Drain immediately in a colander for 5 minutes.

7. Transfer to the casserole, spreading the sprouts evenly in the dish.

8. Heat the oven to 375°.

9. Combine the milk and vegetable broth in a small saucepan.

10. Bring to a simmer, then remove from the heat.

11. Meanwhile, melt the butter in a large saucepan.

12. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown.

13. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick.

14. Add the remaining liquid and cook for about 5 minutes, whisking frequently.

15. Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper.

16. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce.

17. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, hot red pepper flakes and jalapenos, if desired.

18. Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown.

19. Cool for about 5 minutes before serving. Makes 10 servings.

The Lucky Ones: My Passionate Fight for Farm Animals

The Lucky Ones: My Passionate Fight for Farm Animals

The Lucky Ones: My Passionate Fight for Farm Animals

 

 

I heard Jenny Brown’s interview yesterday on NPR and was in love! I have always wanted to do this but every time I mention it people laugh at me like rescuing farm animals is absurd. I cannot wait to read The Lucky Ones: My Passionate Fight for Farm Animals!!!! Not only has Jenny overcome cancer and even lost a leg to it but she has found meaning in her struggle. Jenny’s childhood cat had such an impact on her during her illness she gave back to other animals that couldn’t/can’t fight for themselves.
You can visit Woodstock Farm Animal Sanctuary, sponsor an animal, meet the animals on the website, volunteer, donate and so much more! Woodstock Farm Animal Sanctuary is a beautiful cause for more than just rescuing neglected and abused animals. You can learn about why eating meat and torturing animals is unnecessary despite what big corporations try to tell you. You can participate and be the change these animals need you to be. Farm animals don’t have many choices and can’t fight for themselves especially in some of the conditions they live in.
You should take the time to read The Lucky Ones: My Passionate Fight for Farm Animals and learn more about the cause, how you can help and what you can do to cause change. You never know what good things can come from this kind of knowledge.

Book Description: Jenny Brown was just ten years old when she lost a leg to bone cancer. Throughout the ordeal, her constant companion was a cat named Boogie. Years later, she would make the connection between her feline friend and the farm animals she ate, acknowledging that most of America’s domesticated animals live on industrialized farms, and are viewed as mere production units. Raised in a conservative Southern Baptist family in Kentucky, Brown had been taught to avoid asking questions. But she found her calling and the courage to speak out. She left a flourishing career as a film and television producer after going undercover and exposing horrific animal abuse in Texas stockyards.
Bringing to life this exhilarating transformation, The Lucky Ones introduces readers to Brown’s crowning achievement, the renowned Woodstock Farm Animal Sanctuary she established with her husband in 2004. With a cast of unforgettable survivors, including a fugitive slaughterhouse cow named Kayli; Albie, the three-legged goat; and Quincy, an Easter duckling found abandoned in New York City, The Lucky Ones reveals shocking statistics about the prevalence of animal abuse throughout America’s agribusinesses. Blending wry humor with unflinching honesty, Brown brings a compelling new voice to the healthy-living movement—and to the vulnerable, voiceless creatures among us.

Tiare Jasmine Tea Body Milk

Tiare Jasmine Tea Body Milk

Tiare Jasmine Tea Body Milk

Summer sometimes makes your skin dry. You are out in the sun for long periods of time and that definitely takes a toll on your skin with or without sun block.Tiare Jasmine Tea Body Milk seeps in to your skin to nourish and replenish your skin. JUARA Skincare utilizes active botanicals such as rice, tamarind, turmeric, candlenut oil, healing teas and red sandalwood, JUARA combines time-honored recipes for skin health and well-being with the best in modern technology and innovation to deliver efficacious and elegant treatments of the highest quality.

Product Description: Tiare Jasmine Tea Body Milk Evoking the scent of fresh jasmine tea leaves on the hills of Indonesia,this silky body milk combines  antioxidant-rich white, black, and green teas with softening and nourishing oils to quench thirsty skin.
Triple-tea extracts of Green, White and Black teas soothe and calm skin stressed by sun exposure and environmental aggression. A nourishing combination of plant oils (candlenut oil, rice bran oil, avocado oil and illipe butter) soften and moisturize the skin in this milky formulation that absorbs quickly and leaves a signature velvety finish, pleasant to the touch.
Paraben-free. Dermatologist Tested.

Organic Homemade Coleslaw

Organic Homemade Coleslaw

Organic Homemade Coleslaw

 

 

I love coleslaw in the summer! It is a crisp, refreshing and delish salad that goes well with a large variety of summer meals. Keeping coleslaw around is a good idea as long as you are not using an over abundance of mayo. I found this simple & quick recipe that I really want to try, it sounds mucho delish!

 

 

 

Ingredients:

5 cups shredded organic cabbage
1 1/2 cups dried organic cranberries
1/2 cup organic celery, diced
1/4 cup chopped organic green onions, white and green parts
1/2 cups chopped organic green bell pepper
1/2 cup shredded organic red cabbage

Dressing:
1/4 cup organic mayo
1 tablespoon sweet organic pickle relish
1 tablespoon organic honey mustard
Salt and pepper to taste

Directions:
Combine cabbages, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Pour dressing over slaw just before serving. Stir well.