Vegetable chips are a healthy and delicious alternative to potato chips. This recipe is easy to make and can be customized with your favorite vegetables.

Ingredients

• 2 cups mixed vegetables, such as sweet potatoes, carrots, or zucchini
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut vegetables into thin slices.
3. Toss vegetables with olive oil, salt, and pepper.
4. Spread vegetables in a single layer on a baking sheet.
5. Bake for 20-25 minutes, or until crispy.

Tips

• You can use any vegetables you like in this recipe.
• For extra

A fruit smoothie is a great way to start your day or get a quick and healthy snack. This recipe is easy to make and can be customized with your favorite fruits and flavors.

Ingredients

• 1 cup mixed fruits, such as berries, bananas, or mangoes
• 1/2 cup yogurt
• 1/4 cup milk or juice
• 1/4 cup ice cubes

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Serve immediately.

Tips

• You can add protein powder, spinach, or other healthy ingredients to your smoothie.
• If you want a thicker smoothie, use less liquid.
• If you want a thinner smoothie, use more liquid.

Vegetable stir-fry with quinoa is a quick and easy dish that is perfect for a weeknight meal. This recipe is packed with flavor and nutrients.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound mixed vegetables, such as broccoli, carrots, and bell peppers
• 1 cup quinoa, cooked
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add vegetables and cook until tender-crisp, about 5 minutes more.
4. Stir in quinoa, soy sauce, rice vinegar, sesame oil, and red pepper flakes.
5. Cook for 1 minute more, or until heated through.
6. Serve immediately.

Tips

• You can use any vegetables you like in this recipe.
• If you don’t have quinoa, you can use brown rice or another grain.
• Serve with your favorite stir-fry sauce.

Lentil bolognese is a hearty and satisfying dish that is perfect for a weeknight meal. This recipe is easy to make and is a great way to use up leftover lentils.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound green lentils, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add lentils and cook for 5 minutes more.
4. Stir in crushed tomatoes, vegetable broth, red wine, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
6. Stir in parsley and serve over pasta.

Tips

• You can use any type of lentils in this recipe.
• If you don’t have red wine, you can use an equal amount of vegetable broth.
• Serve with your favorite pasta, such as spaghetti or penne.

Vegetable curry is a flavorful and satisfying dish that is perfect for a weeknight meal. This recipe is easy to make and can be customized with your favorite vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can crushed tomatoes
• 1 (15-ounce) can vegetable broth
• 1 cup water
• 1 pound mixed vegetables, such as carrots, potatoes, and peas
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper and cook for 1 minute more.
4. Add crushed tomatoes, vegetable broth, and water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes.
6. Add vegetables and cook until tender, about 10 minutes more.
7. Season with salt and pepper to taste.
8. Serve over rice or with naan bread.

Tips

• You can use any vegetables you like in this recipe.
• If you want a thicker curry, you can add a cornstarch slurry to the pot.
• Serve with naan bread, rice, or roti.

Hummus and Pita Bread is a popular and delicious Middle Eastern dish that is perfect for a quick and healthy meal or snack. Hummus is a creamy dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. Pita bread is a flatbread that is often used to scoop up hummus.

Ingredients

Hummus:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika

Pita Bread:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 cup warm water

Instructions

Hummus:

1. Combine all ingredients in a food processor and process until smooth.
2. Taste and adjust seasonings as needed.
3. Serve immediately or store in the refrigerator for up to 3 days.

Pita Bread:

1. Combine all ingredients in a large bowl and mix until a dough forms.
2. Turn dough out onto a lightly floured surface and knead for 5 minutes.
3. Cover dough with a damp cloth and let rest for 30 minutes.
4. Divide dough into 8 equal pieces.
5. Roll each piece of dough into a thin circle.
6. Heat a large skillet over medium heat.
7. Cook each pita bread for 1-2 minutes per side, or until golden brown.

Serving Suggestions

Serve hummus with pita bread, vegetables, or crackers.

Tips

• For a smoother hummus, you can strain the chickpeas before processing them.
• To make pita bread ahead of time, wrap it in foil and store it in the freezer.
• To reheat pita bread, wrap it in foil and warm it in a low oven for a few minutes.