vegetarian

March 5, 2020 Appetizer

Homemade Pickles

Pickles made from scratch are so much easier than you think! With just a few ingredients and a little bit of time, you can make crunchy, tangy homemade pickles for sandwiches, burgers, and snacks.

Why These Pickles Are So Good

These tart and tangy pickles are just like the pickles you get at your favorite deli — even better than the store-bought variety.
This recipe is so simple! Just combine and boil the ingredients and let sit for a few days. That’s it!
These pickles are the perfect side to a sandwich, but are also delicious when on burgers, tuna salad, or even as a garnish on a spicy Bloody Mary.

How To Make Pickles at Home

Slice cucumbers vertically into four wedges and place in a gallon-sized jar (preferably a glass one with a lid, like a mason jar).
Boil all the liquids and seasonings to dissolve the salt. Let cool and pour over cucumbers.
Let everything sit on the counter for three days, turning them occasionally. After pickling, place in the refrigerator to store.

Top Tips For Making Homemade Pickles

Pickling cucumbers are smaller and don’t have wax on them. I used Kirby cucumbers. It’s important that they do not have wax on the outside, or they won’t pickle!
A “head” of dill is just the feathery “hair” on top of a sprig. Select pieces of dill that are larger with lots of hair for this recipe.
Dried minced onion is also sometimes called “instant” onion.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Two homemade pickles on a plate next to a sandwich

More Veggie Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Homemade Pickles

Delicious and easy, these pickles are perfect for snacking and sandwiches.

Prep Time3 d

Cook Time10 mins

Course: Appetizer, Snack, Vegetables

Cuisine: American

Keyword: cucumber, homemade pickles, pickling

Servings:

Calories: 9kcal

Cost: $0.50

Equipment

1 gallon mason jar

Ingredients

1 gallon pickling cucumbers about 4 pounds
⅓
cup dried minced onion
6 garlic cloves minced
½
tablespoon mustard seed
6 heads fresh dill See notes
1 ½ quart water
2 cups apple cider vinegar
½
cup salt canning or kosher

Instructions

Slice cucumbers vertically into four wedges and place in a 1 gallon jar.
Boil all liquids and seasonings to dissolve salt. Let cool, then pour over cucumbers.
Let jar sit on the counter for three days, turning pickles occasionally. Store in refrigerator after pickled.

Notes

Use pickling cucumbers, which are smaller and don’t have a wax coating.
A “head” of dill is just the feathery “hair” on top of a sprig.

Nutrition

February 20, 2020 Appetizer

Slow Cooker Pinto Beans

Savory and smoky, these slow cooker pinto beans are a must have for potlucks and picnics! So cheap and easy, they will become one of your fave vegan side dishes.

Why These Beans Are So Good

So tender and flavorful, these beans are the perfect vegan add-on to rice, tacos, cowboy caviar, or just on their own.
Almost completely hands off, these pinto beans are so simple to soak, season, and throw in the slow cooker for a delicious, oh-so-easy side dish.

How To Make This Recipe

Rinse and soak the beans in cold water overnight. The water should be 2-3 inches above the beans.
After soaking, drain and rinse the beans, then drain again.
Add the beans, spices, and water to the slow cooker. Mix everything well.
Turn slow cooker to high and cook for 4 hours or until tender.

Instructions for slow cooker pinto beans

Top Tips For Making

Soaking your beans isn’t absolutely necessary, but we do highly recommend it. Soaking the beans makes them tender and much easier for your body to digest.
This recipe is perfect for making on the weekend and munching on all week. Simply store your beans in an airtight container in the fridge for up to five days.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Vegetarian Recipes

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Slow Cooker Pinto Beans

Prep Time12 hrs

Cook Time4 hrs

Course: Appetizer, Side Dish

Cuisine: American

Keyword: healthy recipe, pinto beans, slowcooker recipe

Servings:

Calories: 56kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound pinto beans soaked overnight
4 cups water
1 tablespoon salt
1/4 tablespoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Instructions

Rinse and soak beans in cold water overnight. Water should be 2-3 inches above beans.
Drain, rinse, drain again, and add to the slow cooker.
Add spices and water, stir until well mixed.
Cook in slow cooker on high for 4 hours, or until tender.

Nutrition

February 18, 2020 Appetizer

Vegetarian Stuffed Mushrooms

Elegant enough for any company, these vegetarian stuffed mushrooms are simple yet delicious. A classic at holiday parties, they’re savory and completely addictive.

Why These Mushrooms Are So Good

These savory, absolutely delicious mushrooms are the perfect appetizer for a party, family get-together, or date night.
This recipe is actually a family favorite! Made by my mom, to this day, I still beg for her to make them! (To make it even more “all in the family,” my sister photographed the recipe for this post!)
These vegetarian stuffed mushrooms are just as tasty as those you’d find in a restaurant, but are actually incredibly easy to put together with just a few ingredients.

How To Make This Recipe

Preheat oven to 350º F.
Remove the mushroom stems and chop. Save the mushroom caps and place to the side.
In a skillet, saute the onion, mushroom stems, and garlic in the butter over medium-high heat. Add the breadcrumbs until a thick consistency (see the image below). Stir well.
Add the parmesan cheese and stir.
Stuff the mushroom caps with the onion mixture and arrange in a baking dish. Bake for 20 minutes.
Place under the broiler for until lightly browned, about 5 minutes.

Top Tips For Making Vegetarian Stuffed Mushrooms

If on a vegan or dairy-free diet, saute the ingredients using a neutral oil, like avocado oil. Sub out the parmesan cheese with a vegan powdered parmesan.
If gluten-free, use gluten-free breadcrumbs.

What Do We Mean By Healthy?

Vegetarian stuffed mushrooms on a white plate

More Amazing Appetizers

Print Recipe

Vegetarian Stuffed Mushrooms

Savory and rich, these stuffed mushrooms are a personal family favorite, and perfect for serving at parties.

Prep Time5 mins

Cook Time25 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: mushrooms, party food, vegetarian

Servings: people

Calories: 163kcal

Author: Jenny Hurley

Cost: $3

Ingredients

16 button mushrooms
½ cup butter
1 onion chopped
2 cloves garlic minced
6 tablespoons bread crumbs
⅓ cup Parmesan cheese
salt
pepper

Instructions

Preheat oven to 350º F
Remove mushroom stems and chop, placing caps to the side.
In skillet, saute onion, mushroom stems, and garlic in butter. Add breadcrumbs to create desired consistency and stir well.
Stir in parmesan cheese.
Stuff mushroom caps with mixture and bake for 20 minutes.
Place under broiler for 5 minutes, or until lightly browned.

Notes

For vegan or dairy-free: Substitute the butter with a neutral oil (like avocado oil) and the parmesan with a vegan powdered parmesan.
For gluten-free: Use gluten-free breadcrumbs.

Nutrition

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!

Top Tips for Making This Recipe

Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

More Easy Recipes You’ll Love

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Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: cheese, queso, slowcooker recipe

Servings:

Calories: 379kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound monterey jack cheese
8 ounces cream cheese
12 ounces evaporated milk 1 can
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon salt
4 ounces green chiles 1 can
4 ounces jalapeños 1 can, including juice

Instructions

Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

February 4, 2020 Appetizer

15 Vegetarian Recipes We Love

This list features 15 of our favorite vegetarian options. These delicious meals are so good, you won’t even miss the meat!

Sheet Pan Vegetarian Fajitas by 40 Aprons

These sheet pan fajitas are tender, family friendly, and crazy flavorful, not to mention super easy. This recipe is made in less than 30 minutes and is perfect for burritos, tacos, or alone for in tasty Mexican bowl.

Leftover Mashed Potato Pancakes by 40 Aprons

These mashed potato pancakes are incredibly fluffy, full of flavor, and the perfect idea for leftover mashed potatoes.

closeup image of chickpea salad with tahini dressing

Chickpea Salad with Tahini Dressing by #foodbyjonister

This salad is amazing and loaded with protein. Packed full of garbanzo beans and greens, this salad is perfect for lunch. The tahini dressing is the perfect topping that takes this salad to the next level.

overhead shot of sweet potato fritters with fried egg and avocado

Savory Sweet Potato Fritters with Avocado and Fried Egg by The Organic Kitchen

These fritters are perfect for breakfast or brunch. The combined flavors of avocado, sweet potato, and egg are out of this world. The heart-shaped eggs are the sweetest touch!

overhead shot of cream of mushroom soup.

Cream of Mushroom Soup by 40 Aprons

This mushroom soup is definitely a great option for lunch or dinner. Creamy, savory, and filled with amazing flavors, the entire family will love this comforting recipe. It’s perfect by itself or as a side dish.

Instant Pot Dal by 40 Aprons

This version of classic Indian cuisine is so simple to make with an Instant Pot. We love it over a heaping serving of basmati rice with naan on the side.

Taco Dip by 40 Aprons

The perfect vegetarian option for dunking tortilla chips in, this taco dip is ridiculously easy to make and can even be prepared ahead of time.

Palak Paneer by 40 Aprons

Completely meat-free and filled with delicious ingredients, this recipe is just like eating at your favorite Indian restaurant. Creamy and savory, this recipe is great for anytime of the year.

overhead shot of mexican stuffed acorn squash recipe

Mexican Stuffed Acorn Squash by Fit Mitten Kitchen

Loaded with quinoa, corn, black beans, and bell peppers, this stuffed acorn squash recipe is full of flavor. Savory and easy for weeknight dinners, this recipe will become one of your faves.

Kale and White Bean Soup by Easy Healthy Recipes

Super easy to make and full of fresh flavors, this soup recipe is great for any lunch or dinner. Tender kale paired with white beans and tomatoes, this soup is ideal for any weather.

Mushroom Stroganoff by Easy Healthy Recipes

This vegetarian mushroom stroganoff is so creamy and comforting. Loaded with mushrooms and perfect savory flavors, this comfort dish is delicious and so easy to make. Family friendly with cheap and easy ingredients, this pasta dish is incredible.

overhead image of buffalo cauliflower bites with celery.

Buffalo Cauliflower Wings by Choosing Chia

These tender buffalo bites are made with cauliflower and perfect for curing all your buffalo wing cravings.

Cheddar Broccoli Soup by Food Doodles

This soup is super creamy and full of broccoli, cheddar, and rich stock. It’s also so simple to whip up for a quick, delicious lunch or dinner.

overhead shot of mexican street corn pasta salad.

Mexican Street Corn Pasta Salad by Fool Proof Living

Mexican street corn and pasta together? Yes, please! We love how easy it is to combine two of our favorite foods into the perfect meal.

Vegan Chili by 40 Aprons

This vegan version of chili is the perfect alternative to the usual meat-filled style. Rich with tomatoes, beans, and quinoa, you’ll be making this recipe way beyond the winter months.

We hope you love these vegetarian recipes as much as we do!

July 16, 2019 Dairy-Free

Grilled Peaches Recipe with Honey

This healthy grilled peaches recipe is crazy easy and quick but oh so good. With only two simple ingredients, you can enjoy this sweet treat all summer. Fire up your grill to make a quick snack or dessert!

I don’t know about you, but when I think of summer fruits, I think of peaches. My favorite way to eat a peach is grilled. Warm, soft, and slightly nutty from the heat of the grill…they really are one of life’s simple pleasures. What sends these peaches over the edge are my all time favorite ingredients: cinnamon and honey with some fresh mint added for good measure. Versatile and oh so decadent, these warm grilled peaches could not be easier to prepare and they made the most glorious ending to your favorite summer meal.

When I was thinking about grilling these peaches, I thought of about a hundred different ways to add a little zing to them. And then it dawned on me. Why not use my all time favorite ingredient? Honey. I am obsessed with honey. It is sticky, it is sweet, and it is absolutely delicious. And what just so happens to pair perfectly with peaches? You guessed it: honey!

Peaches with pits removed before being cooked

Why This Grilled Peaches Recipe Is So Good

Grilled peaches are delicious on their own, but adding that sweet honey mixture sends them over the edge. Really, it sends them careening down the side of a mountain, That’s how good these easy grilled peaches are.

These peaches are so simple to make, but they pack a huge punch in the flavor department. They are sure to impress at your next barbecue!

They are packed with flavor, but only uses very few ingredients.

These easy grilled peaches are a crowdpleaser. Not only are they delicious, they are insanely versatile.

Have I mentioned that they are SO easy to make?

How to make sweet grilled peaches with honey

I love how easy and fuss free it is to make this delicious summer dessert!

Begin by preheating your grill on high for at least 15 minutes.
Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits.
In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
Dip each peach half in the honey mixture until it’s completely coated.
At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved.
At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved.

Do peaches need to be ripe to grill?

Ideally it’s great to have fresh peaches to grill, they are sweeter and the flavor is much more pronounced. However, it can be really hard to get your hands on perfectly ripe peaches and that’s where the magic of the grill comes in! The heat from the grill will intensify the natural sugars in the peaches to make underripe fruit sweeter and softer.

How do you remove peach pits?

You remove the pits from peaches, in a similar way you would remove a stone from an avocado. Cut the peaches in half along the natural line, then twist each half in opposite directions. Remove the stone with the tip of a knife.

Cook’s Tips

Be sure to choose peaches that are ripe but still firm. That extra firmness will keep your peaches from disintegrating on the grill.
Peaches stick very easily on a hot grill, especially with that honey acting like a glue. Grab a clean, old dish towel and ball up one corner. Soak the corner of the towel in a neutral oil, such as avocado oil. Carefully coat your grill grates until they are covered in the oil. This will prevent your peaches from sticking and pulling apart.
The keys to achieving beautiful grill marks are time and patience. Don’t mess with the peaches once you’ve put them down on the heat. If you try and lift them off too early, they will stick and pull apart. Cook for at least 4 minutes before you flip them.

Serving suggestions and variations for this easy fresh peach recipe

You can eat these grilled peaches as is, or serve them with vanilla bean ice cream, whipped cream, or anything cool and creamy that you like.

Variations:

Use maple syrup in place of the honey.
Top them with a scoop of vanilla bean ice cream for an extra sweet treat.
You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.

Grilled peaches served on two white plates and drizzled with honey

I would love to hear if you have tried this grilled peaches recipe – do leave me a star rating and comment down below!

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5 from 11 votes

Grilled Peaches with Honey

This grilled peaches recipe is crazy easy and quick but oh so good.

Prep Time22 mins

Cook Time8 mins

Total Time30 mins

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: easy fresh peach recipe, grilled peaches recipe, grilled peaches with honey

Servings:

Calories: 106kcal

Author: cherylmalik

Ingredients

peaches
3 tbsp honey
1/16 tsp cinnamon
1/16 tsp salt

Instructions

Begin by preheating your grill on high for at least 15 minutes.
Meanwhile, cut your peaches crossways following the natural line on the peach. Separate and remove the pits.
In a shallow bowl, whisk together 3 tablespoons honey, 1/16 teaspoon of cinnamon, and 1/16 teaspoon of salt. Be sure to re whisk this mixture just before you coat the peach in it.
Dip each peach half in the honey mixture until it's completely coated.
At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved.
Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs and serve over yogurt or ice cream with extra honey, mint, or chopped pistachios.

Notes

Variations
Use maple syrup in place of the honey.
Enjoy with a scoop of vanilla bean ice cream for an extra sweet treat.
You can also serve them with some plain Greek yogurt, sweetened with a little honey and add a small pinch of cinnamon.

Nutrition