Vegetable Lo Mein

I think of this as cheater lo mein because it’s filled with vegetables, but you just have to chop 1 onion and 1 bell pepper. It’s super easy and somewhat kid-friendly (can’t be perfect in that department). And it’s vegetarian while still being satisfying and filling.

Vegetable Lo Mein


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5

Ingredients

Lo Mein

  • 5 large eggs, beaten
  • 2 Tbsp oil, divided
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 lb tri color coleslaw mix
  • 7 oz lo mein noodles

Sauce

  • ½ cup oyster sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 Tbsp honey
  • 1 tsp garlic powder
  • 2 tsp powdered ginger
  • 1 Tbsp sesame oil

Garnish

  • green onions or cilantro optional

Instructions

  1. Start a pot of water boiling for your noodles. Peel and slice onion. Seed and slice red bell pepper. In a small bowl whisk eggs until well-beaten. In another small bowl mix together the sauce ingredients.
  2. Add lo mein noodles to the boiling water. Cook according to directions. Drain and set aside.
  3. While lo mein noodles are cooking, heat a non-stick pan over medium-low heat. Spray with cooking spray and cook eggs until dry, not creamy. Remove eggs to a bowl. Wipe out pan if bits of egg remain.
  4. Heat non-stick pan over medium-high heat. Add 1 tablespoon of oil and the peppers and onions. Stir-fry the peppers and onions for 2-3 minutes.
  5. Remove peppers and onions to a plate. Add remaining 1 tablespoon of oil to the pan. Add coleslaw and stir-fry 1-2 minutes until slightly wilted.
  6. Add lo mein noodles, sauce, peppers, and onions to the pan with the coleslaw. Toss to combine and top with green onions or cilantro if desired.

Recipe Notes

Tip: food prep is important when stir-frying so we have all the prep in the first step. Don’t try to prep in the middle!

We like to eat vegetarian on occasion to save money and to stay healthy. Neither of us care for tofu or tempeh, which can make it harder than just substituting our favorite meat dishes with a vegetarian protein. I’m not willing to sacrifice on flavor to eat vegetarian (shocker, right?). This veggie lo mein is super satisfying and packed with flavor.

I said this is somewhat kid-friendly because in theory kids like pasta, right? My toddler has been extra picky lately so the first time I made this, I used two of her favorite vegetables, broccoli and corn, and I patted myself on the back that I had made a dinner that she would eat. Well, not only did she refuse to try it but she told me she now hates broccoli and corn. So that’s fun. She did end up trying it (it was that or go hungry) and loving the noodles but she adamantly refused to eat the vegetables. I believe her specific opinion was, “Yummy, it’s sweet! I love sugar!” Then she requested it for dinner the next week so I patted myself on the back again. The next week she said she hated it. That’s real life with a toddler for you.

You will not regret making this quick lo mein. It is great on its own or you can serve it with your favorite asian meal.

Enjoy!

Vegetable Lo Mein – Get Hooked on Cooking – I think of this as cheater lo mein because it's filled with vegetables, but you just have to chop 1 onion and 1 bell pepper. It's super easy and somewhat kid-friendly (can't be perfect in that department). And it's vegetarian while still being satisfying and filling.

Awesome & Healthy Korean-Inspired Veggie Pancakes

Korean food is delicious. The drawback of some ethnic food is it can be hard to replicate without special ingredients. But you won’t find any tricky techniques or hard-to-find ingredients in this easy recipe. It is packed with vegetables, but tastes like a sinful cheat meal. Try it today! 

Awesome & Healthy Korean-Inspired Veggie Pancakes


Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 10 servings

Ingredients

Pancakes:

  • 2 carrots (~ 1 ½ cups)
  • 1 medium yellow squash (~ 2 cups)
  • 1 medium zucchini (~ 2 cups)
  • 2 bunches of green onion (~ 1 ½ cups)
  • 1 cup all purpose flour
  • 1 cup chickpea flour (or an additional 1 cup all purpose flour)
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp pepper
  • 2 eggs beaten
  • ¾ cup water
  • vegetable oil for frying

Dipping sauce:

  • 3 Tbsp low sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 green onion minced
  • 1 clove garlic minced

Instructions

  1. Cut off the stem ends of the zucchini, squash, and carrots. Don't peel. Use a spoon to scrape out the soft, seedy part of the zucchini and squash.
  2. Use a food processor to grate the carrots, squash, and zucchini.
  3. Slice off the roots of the green onions and the top 3 inches. Thinly slice. All the vegetables together should total about 7 cups. Add additional vegetables as needed.

  4. Add vegetables, flour, chickpea flour, garlic, salt, and pepper to a large bowl. Mix until vegetables are covered with flour.
  5. Add beaten eggs and water to vegetable/flour mixture. Mix to combine.

  6. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Let oil heat through. Spread about ¾ cup veggie mixture as thinly as possible in the pan. Having holes in your pancake is better than having it too thick so don't hold back. Spread it thin.

  7. Cook about 5 minutes. Bottom should be well browned. Lift pancake and add another tablespoon of oil to the pan if the pan is dry. Flip pancake. (Don't be scared. They hold together well.) Cook pancake about 3 minutes.

  8. To make dipping sauce mix all ingredients in a small bowl. Serve pancake hot with dipping sauce.

This dish is closely related to jeon, a Korean pancake. I was first introduced to jeon by my cousin’s husband. He loves Korean food since he lived in Korea for 2 years during his church mission. Well it is delicious, so I tried to replicate it at home and it is easy to make!

This differs from authentic jeon because I use chickpea flour to replace some of the white flour. If you don’t want to bother with chickpea flour feel free to use all purpose flour. Chickpea flour adds extra protein and has fewer carbs than regular flour. Win-win.

Look at all those veggies! I left all my vegetables unpeeled (yes, even my carrots) and you should too! It doesn’t change the flavor but it does make it a lot easier. Use the grater on your food processor to make this recipe in a snap!

This is a great dish to introduce kids gently to new flavors. My picky toddler refused to try this the first two times I made it. Then the third time she took a tiny bite and asked for a second tiny bite. Then she asked for bread with honey. But that’s progress in my book.

Enjoy!

Awesome & Healthy Korean-Inspired Veggie Pancakes – Get Hooked on Cooking – Korean food is delicious. The drawback of some ethnic food is it can be hard to replicate without special ingredients. But you won’t find any tricky techniques or hard-to-find ingredients in this easy recipe. It is packed with vegetables, but tastes like a sinful cheat meal. Try it today! 

 

Greek Quinoa

I could eat this quinoa every day, which is a good thing because it makes 10 servings, so I did eat it every day for 5 days. Serve it on its own or serve it with some chicken and roasted vegetables. Any way you serve it, it’s delicious!

Greek Quinoa

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings

Ingredients

  • 3 Tbsp vegetable oil
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 large red onion
  • 1 medium yellow onion
  • 1 tsp salt
  • 2 tsp basil
  • 2 tsp parsley
  • 1 Tbsp granulated garlic
  • 2 Tbsp oregano
  • 3 chicken bouillon cubes
  • ¼ cup lemon juice
  • 3 ½ cups water
  • 28 oz can petite diced tomatoes
  • 2 cups uncooked quinoa
  • 1 9.5 oz jar sliced kalamata olives
  • 4 oz crumbled goat cheese

Instructions

  1. Dice peppers and onions to desired size. You can substitute 4 cups of other diced vegetables of your choice if desired. 

  2. Heat oil over high in a large lidded pot or pan. Add diced peppers and onion. Cook the vegetables for 2 minutes while you measure out the spices. 

  3. Add remaining ingredients through quinoa and stir to combine. Make sure all of the quinoa is submerged or it will stay crunchy. I also stir 2 times while cooking to make sure all the quinoa is cooked evenly. 

  4. Cover and cook about 18 minutes. 

  5. Stir in the drained olives while there is still liquid in the pot. If it's looking dry add another ½ cup of water. 

  6. Cover and cook 5 more minutes. Top individual portions with goat cheese.

Lets eat quinoa! It’s so good for you and this recipe makes it taste like a treat. The spice combination is so delicious and it plays off the salty olive flavor and the creamy goat cheese perfectly.

This quinoa is loaded with vegetables but you would never know it because they soak up the amazing spices and olive flavor. You don’t have to use onions and peppers, those are just some of my favorites. Sub in 4 cups of your favorite vegetables instead; make it your own. Look at all those delicious vitamins!

I’ve always found Kalamata olives to be a bit too assertive for my taste. This makes them the perfect cooking olive for me. Some of the flavor soaks out of the olives in the last 5 minutes of cooking and seasons the quinoa. Even after that they still have enough oomph left over to be a completely delicious addition. If you do this with black olives they lose all their flavor in the first minute. Do not make this with black olives!

I have to admit that the goat cheese is my favorite part. The contrasting flavors and textures in this dish are dreamy. The goat cheese is so creamy and rich with a slight tang. Yum.

Greek Quinoa - Get Hooked on Cooking - I could eat this quinoa every day, which is a good thing because it makes 10 servings, so I did eat it every day for 5 days. Serve it on its own or serve it with some chicken and roasted vegetables. Any way you serve it, it's delicious!

Enjoy!

Greek Quinoa – Get Hooked on Cooking – I could eat this quinoa every day, which is a good thing because it makes 10 servings, so I did eat it every day for 5 days. Serve it on its own or serve it with some chicken and roasted vegetables. Any way you serve it, it's delicious!

Indian Spiced Potatoes & Cauliflower

Indian food is a great way to get tons of flavor from healthy ingredients. I was introduced to Indian food about 5 years ago and I loved it! The way the spices blend is truly an amazing experience. I had no idea that Indian food could be easy to cook at home. This recipe is made in a slow cooker and is easy to prep. The spices, oil, and vegetables meld in a dreamy way that is hard to describe. You have to try it to believe it.

Indian Spiced Potatoes & Cauliflower

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 servings

Ingredients

  • 1 head cauliflower, cut into 1-inch pieces
  • 2 lbs russet potatoes, diced into 1/2 inch pieces
  • 1 medium yellow onion, diced
  • 2 15 oz cans petite diced tomatoes
  • 1 Tbsp granulated garlic
  • 2 Tbsp garam masala
  • 2 Tbsp salt
  • 2 tsp powdered ginger
  • 2 tsp powdered cumin
  • 2 tsp turmeric powder
  • 1/2 cup vegetable oil

Instructions

  1. Thoroughly combine all ingredients in a slow cooker or a large pot.

  2. For slow cooker, cook on low for 8 hours or high for 4 hours. For stovetop option cook on low for about 2 hours.

  3. Serve hot with white or brown rice.

We have some friends who have two of the pickiest eaters in the world. I was feeding their boys dinner which was something “kid friendly” (hot dogs maybe?) and I was eating this. I had no intention of trying to get these boys to eat Indian food. Their oldest, who was four at the time, asked, “What are you eating? It smells good!” So this four-year-old, who doesn’t like mixed foods, won’t eat potatoes unless they’re french fries, and won’t eat a quesadilla unless it’s plain cheese, ate two bowls of Indian food. That’s about the best thing I can say about this dish.

I love incorporating as many vegetables as possible into a meal. This dish happens to be almost entirely vegetables and is somehow still incredibly filling. If you are hesitant about cauliflower I can tell you I’ve tried this dish on two cauliflower haters who enjoyed it. My husband is one of these cauliflower haters and this is his favorite Indian dish.

The secret to good Indian food is the spices. The blend for this recipe is amazing! Garam masala is easy to find online and it is critical for this recipe. I get most of my Indian spices from Amazon. That beautiful orange spice is the turmeric and it is delightful.

A good friend told me that cake decorating is all about having the right tools for the job. The same week Jen said something similar to me about crafting (surprise! Jen’s good at all crafts too). The same thing is true of healthy cooking. This vegetable chopper makes it so easy for us to eat more vegetables. I used it for the potatoes and onions in this recipe.

If you’re like my mom you might be freaking out that this recipe calls for oil and trying to find a way to leave it out. Stop it! The oil is a vessel for the spices. This tastes 100% different without the oil so don’t even think about leaving it out. Also, this makes 12 servings! So it’s not much oil per serving.

I normally serve this with brown rice but, to be perfectly honest, white rice is more beautiful to photograph.

I can’t overstate how much flavor this has, it’s delicious!

Indian Spiced Potatoes and Cauliflower - Get Hooked on Cooking - Indian food is a great way to get tons of flavor from healthy ingredients. I was introduced to Indian food about 5 years ago and I loved it! The way the spices blend is truly an amazing experience. I had no idea that Indian food could be easy to cook at home. This recipe is made in a slow cooker and is easy to prep. The spices, oil, and vegetables meld in a dreamy way that is hard to describe. You have to try it to believe it.

Enjoy!

Indian Spiced Cauliflower & Potatoes – Get Hooked on Cooking – Indian food is a great way to get tons of flavor from healthy ingredients. I was introduced to Indian food about 5 years ago and I loved it! The way the spices blend is truly an amazing experience. I had no idea that Indian food could be easy to cook at home. This recipe is made in a slow cooker and is easy to prep. The spices, oil, and vegetables meld in a dreamy way that is hard to describe. You have to try it to believe it.

Caramelized Apple Crumble

Apple Crumble

This apple crumble is amazing! Everyone who tries it loves it. The apples are covered in a sweet, buttery sauce and the top caramelizes in this tantalizing, chewy way that makes you want to keep eating. Try this! You won’t regret it.

Caramelized Apple Crumble

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people

Ingredients

Apple Mixture

  • 1 large granny smith apple
  • 1 1/2 Tbsp melted butter
  • 1/3 cup granulated sugar

Topping

  • 1/4 cup granulated sugar
  • 1/4 cup cold butter
  • 1/4 cup flour
  • 2 Tbsp old-fashioned oats
  • 1/8 tsp salt
  • 1/4 tsp vanilla flavoring
  • 1/8 tsp cinnamon

Instructions

  1. Preheat oven to 350°F.

  2. Peel, core, and dice the apple. Divide chopped apples between two two-cup baking dishes.

  3. Mix sugar and butter. Spoon sugar mixture over the apples.

  4. Use a pastry blender to combine the topping ingredients. Crumble the topping over the apples.

  5. Bake at 350° for 45 minutes. The sugar and butter will caramelize and form a rich, delicious top layer. Serve warm with whipped cream or vanilla ice cream.

Look at it, so innocent in it’s uncooked form. You can’t even tell how much deliciousness is hiding underneath.

Uncooked Apple Crumble

Then the magic happens. The apples are soft and so luscious in their sugar-butter home. And the topping cooks into a delightful caramelized layer that is so sinfully delicious it is impossible to describe. You’ll have to try it yourself.

It’s okay to indulge if you had some roasted asparagus with your dinner right?

Don’t forget the whipped cream! Or vanilla ice cream if you have some (I didn’t)

Caramelized Apple Crumble - Get Hooked on Cooking - This apple crumble is amazing! Everyone who tries it loves it. The apples are covered in an amazing, sweet, buttery sauce and the top caramelizes in this tantalizing, sweet, chewy way that makes you want to keep eating. Try this! You won’t regret it.

Enjoy!

Caramelized Apple Crumble – Get Hooked on Cooking – This apple crumble is amazing! Everyone who tries it loves it. The apples are covered in a sweet, buttery sauce and the top caramelizes in this tantalizing, chewy way that makes you want to keep eating. Try this! You won’t regret it.