Eat at Home

Everyday Food for Busy People

Main Dish

Black-eyed Peas and Farro Bowls with Cilantro Lime Sauce

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Four ingredients (plus the Cilantro Lime Sauce) and a great mix of flavors and textures make this recipe one of my favorites.

The cilantro-lime sauce may look kind of odd in the photo, but the flavor is fantastic!

This is an easy recipe to pull together, that’s a nice change from the typical beans-and-rice bowls.

You can also make the farro in either the Instant Pot or on the stovetop depending on what your dinner hour looks like that day.

 

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5 from 1 vote

Black-eyed Peas and Farro Bowls with Cilantro Lime Sauce

Hands-on Time30 minutes
Servings: 6

Ingredients

  • 2 cups farro
  • 4 15 oz cans black-eyed peas drained and rinsed
  • 2 cups chopped cherry or grape tomatoes
  • 1 bell pepper any color, chopped

Cilantro Lime Sauce

  • 2 bunches cilantro
  • 1/4 cup lime juice about 2 limes
  • 1 avocado
  • 2 cloves garlic
  • 1/2 tsp cumin
  • salt to taste
  • 1/4 cup water to thin, plus more if needed

Instructions

Instant Pot version farro

  • Place the farro in a saucepan with 6 cups water.
  • Bring to a boil, then turn the heat down to simmer for 15 minutes.

Stovetop Version farro

  • Place the farro in a saucepan with 6 cups water.
  • Bring to a boil, then turn the heat down to simmer for 15 minutes.

For the Cilantro Lime Sauce:

  • In a blender or food processor, place the cilantro, lime juice, avocado, garlic, cumin, salt and water.
  • Blend until it’s the consistency of a thin smoothie.

For the bowls:

  • Warm the black-eyed peas in the microwave or in a pan on the stove.
  • Serve the farro in bowls topped with black eyed peas, tomatoes, bell peppers and drizzled with plenty of Cilantro Lime Sauce.

Quick Plant-Based Pizzas

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If you are someone who hasn’t always followed a plant-based diet, you may find yourself wanting some comfort foods that don’t seem as available now that you’re eating plant-based. One of those foods may be pizza.

I think these quick plant-based pizzas may be the answer for you.  And you can get creative with the veggie combinations on the pizzas, too, so if all of your family doesn’t like the same thing, you can go the pita route and offer some variety.

I will say that the main reason I miss the cheese on these is not for the taste. It’s because the cheese will hold things together.

These pizzas are a bit messier to eat, but they’re so good and so easy too!

 

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5 from 1 vote

Quick Plant-Based Pizzas

Cook Time20 minutes
Hands-on Time15 minutes
Servings: 2 pizzas (or 8 personal pizzas)

Ingredients

  • 2 red onions chopped
  • 3 cloves garlic crushed
  • 2 bell peppers, any color chopped
  • 16 oz baby bella mushrooms sliced
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp crushed red pepper flakes
  • 1 tsp thyme
  • 1 tsp fennel
  • 4 oz can sliced black olives
  • 2 15 oz cans crushed tomatoes
  • 2 tsp red wine vinegar
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • 2 whole wheat pizza crusts or 8 whole wheat pita bread rounds
  • mild banana pepper rings if desired
  • 8 cups chopped greens - kale, spinach, chard, romaine etc.

Instructions

  • In a large skillet, cook the onion and garlic until the onion is soft. Add a bit of water if it begins to stick.
  • Add the bell peppers, mushrooms, oregano, basil, red pepper flakes, thyme, fennel and black olives.
  • Cook until the vegetables are tender-crisp. 
  • In a medium-sized bowl, stir the crushed tomatoes, vinegar, basil, oregano, garlic powder, salt and pepper together.
  • Spread some sauce on each crust.
  • Top with cooked vegetables.
  • Add mild banana peppers if you like.
  • Cook on a baking sheet at 400° for about 10 minutes.
  • Top cooked pizzas with chopped greens.

 

Smoked Sausage with Garden Vegetables Sheet Pan Dinner

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Sheet-pan dinners are pretty quick. Chop up some veggies, add some meat, place on sheet pan and cook.  If you want to add a side, you can make rice or a simple noodle dish or you can just eat whatever was on the pan by itself.

The beauty of a sheet pan dinner is that you can extend it a bit if you need to. Feel free to add other veggies if your household isn’t a fan of yellow squash, for instance.

Any vegetable you have in your fridge or garden is a candidate for this meal. Think broccoli, brussels sprouts, green beans, carrots, potatoes…the possibilities are endless.

If you do add a vegetable that needs a longer cooking time, such as potatoes, just pop those in the oven for a few minutes and then pull the sheet pan out and add the remaining ingredients and continue cooking.

 

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5 from 1 vote

Smoked Sausage with Garden Vegetables Sheet Pan Dinner

Cook Time20 minutes
Hands-on Time15 minutes
Servings: 6 servings

Ingredients

  • 2 12 oz. packages of smoked sausage coin-sliced
  • 2 zucchini coin-sliced
  • 2 yellow squash coin-sliced
  • 2 tomatoes sliced
  • 2-4 Tbs. olive oil
  • 2-3 Tbs. rosemary
  • 2-3 Tbs. garlic powder

Instructions

  • Brush one large or two small-rimmed baking sheets with olive oil.
  • Toss smoked sausage, zucchini, yellow squash, tomatoes, and onion with a drizzle of olive oil.
  • Season with garlic and rosemary and spread evenly over pan(s).
  • Place in a 400° oven for 20 minutes until meat is cooked through. 

 

 

Tuscan Style Zucchini with Cannellini over Lemon Quinoa

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Whether you buy your zucchini at the store, grow it in your garden or receive it from a neighbor with a surplus, this Tuscan Style Zucchini with Cannellini over Lemon Quinoa will make you happy!

This is a quick supper to make, so it’s perfect for busy summer nights. The quinoa cooks in just 15 minutes and the whole dish can be ready in about that amount of time.

The lemon dressing gives it a little something extra, so be sure to try it, as well!

This meal is whole-food, plant-based. If you’ve got meat eaters in your house, you might try adding some grilled chicken to it.

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5 from 1 vote

Tuscan Style Zucchini with Cannellini over Lemon Quinoa

Cook Time15 minutes
Hands-on Time10 minutes
Servings: 6 servings

Ingredients

For the dish

  • 1½ cups quinoa rinsed
  • 3 cups water
  • 3 Tbs. lemon juice
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1 tsp. oregano
  • ½ tsp. red pepper flakes
  • 1 tsp. thyme
  • 1 red bell pepper chopped
  • 2 medium zucchini chopped
  • 2 15 oz. cans cannellini (white kidney) beans drained & rinsed
  • 1 batch lemon dressing below

For the lemon dressing:

  • 3 Tbs. lemon juice
  • 1 Tbs. red wine vinegar
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 clove garlic crushed
  • 2 tsp. maple syrup
  • salt & pepper to taste

Instructions

For the dish

  • In a saucepan, combine the quinoa, water and lemon juice. Bring to a boil then turn down to simmer for about 15 minutes, until the liquid is absorbed.
  • Meanwhile, cook the onion and garlic in a skillet over medium heat until the onion is soft. If it sticks, add a little water to the skillet. Add the herbs and spices and bell pepper and zucchini. Cook until the vegetables are tender-crisp. Add the beans to the skillet and heat through.
  • Serve the quinoa in bowls, topped with the vegetables and beans and drizzled with lemon dressing.

For the lemon dressing

  • Whisk all the ingredients together.

 

Aloo Gobi – Indian Potatoes and Cauliflower

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Aloo Gobi

This is one of my favorite things to order in Indian restaurants. That said, I know for a fact this version isn’t authentic.

I’ve changed the recipe so it has no oil and also uses easy to find ingredients.

The flavor of the dish is still fantastic though and you’ll feel great after eating it. It’s a delightful blend of onions, tomatoes, ginger and garlic that spice up potatoes and cauliflower

Making this is simple, even if the cooking process has a couple of steps.  You want to be sure to cook the veggies as the recipe says, otherwise you end up with soggy cauliflower, and that’s not something you want.

 

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5 from 3 votes

Aloo Gobi - Indian Potatoes and Cauliflower

Cook Time20 minutes
Hands-on time20 minutes
Servings: 6 servings

Ingredients

  • 3 potatoes peeled & cut like steak fries
  • 1 head cauliflower cut in florets
  • 4 cloves garlic crushed
  • 1 tsp. fresh grated ginger
  • 1 onion diced
  • 1 tsp. ground coriander
  • 1 tsp. cumin or cumin seed
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne
  • 15 oz can diced tomatoes with juice
  • salt to taste
  • 1 1/2 - 2 cups brown rice

Instructions

  • Sprinkle the potatoes and cauliflower with the salt
  • Arrange the vegetables on lined baking sheets in a single layer and roast at 400° until the potatoes are fork tender and the vegetables have browned, about 20 minutes.
  • Meanwhile, in a large skillet cook the garlic, ginger and onion over medium heat using a bit of water to keep it from sticking.
  • Stir in the spices and tomatoes with the juice from the can.
  • Stir in the spices and tomatoes with the juice from the can. Reduce the heat and let this sauce simmer until the potatoes and cauliflower are done, then combine the vegetables with the sauce.
  • Serve over brown rice cooked in vegetable broth.