The Green Dish Blog

Mashed potatoes are one of my favorite things to eat, the perfect comfort food, in my opinion! For today's recipe, the mashed potatoes were added some broccoli florets and served with some portobello mushrooms and brussels sprouts, creating a delicious and a very well atisfying meal. Take a look:

It was such a beautiful and warm day today, we spent most of the day enjoying our backyard by planting flowers and hanging in our hammocks while kids were running and playing with each other. When lunch time came, I decided to make some eggplant, bell and onion skewers, a quick salad, some cooked yucca and rice. Everything was so delicious and our bellies were full, we were back to our hammocks again to enjoy dessert: watermelon! Take a look:

1 eggplant, cut into large pieces

1/2 yellow bell pepper, cut into large pieces

1/2 red bell pepper, cut into large pieces

1 large onion, cut into large pieces

4 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon dried oregano

Pre heat the grill to medium/high. In a large boil, add the eggplant, bell peppers and onion. Pour the oil and add the seasonings. Mix really well. Arrange the eggplant, bell peppers and onion onto skewers, alternating them. Place the skewers on the grill, cook until the veggies are tender enough, about 8-10 minutes. 

1 (15 oz) can chickpea, drained and rinsed

1-1/2 cups grape tomatoes, cut in half

3 green onions, chopped

A handful of chopped parsley

4 tablespoons olive oil

4 tablespoons apple cider vinegar

Salt and black pepper

In a bowl, combine the chickpea, tomato, green onion and parsley. Pour the olive oil and vinegar. Season with salt and black pepper. Mix really well. Refrigerate for 20 minutes before serving.

1 (1.5 lbs.) bag of frozen yucca (such as Goya)

5-6 cups of vegetable stock

1/2 teaspoon turmeric

Salt

Put the frozen yucca in a medium pot, pour the vegetable stock, add the turmeric and a little bit of salt. Bring to a boil, reduce heat and let it cook until yucca is tender. 

The Fourth of July holiday is coming up very soon! And I love spending time with my family, enjoying a beautiful and warm weather, watching fireworks, and eating delicious food, as always! That's why I'm sharing a easy and quick carrot hot dog recipe today, that I'm sure everyone will enjoy it. Take a look:

2 medium carrots, peeled

1/3 cup barbecue sauce

2 hot dog buns

Mustard

Sweet pickle relish

Pre heat oven to 400F degrees. Use a medium size sheet of aluminum foil, place carrot in the middle, pour bbq sauce over the carrots, fold and close really well the aluminum foil. Place on a baking sheet. Bake for about 40-50 minutes or until carrots are tender. When ready, place the carrots in a hot dog bun, add some mustard, serve with sweet pickle relish and chips. Enjoy!

Scrambled tofu breakfast sandwich is perfect way to start the day and it's great to take on the go too! For this sandwich, the tofu was mixed with some baby spinach and added to a warm bun with poppy seeds with some veggie slices too! Take a look:

This black eye pea salad is delicious, inexpensive and easy. It's a perfect and refreshing recipe for summer and to take to family picnics! Also, it's great to eat with some tortilla chips. Take a look:

Toast is the main thing I love to eat for breakfast, and I love to add pretty much anything to my toast: avocado, hummus and arugula, sautéed peppers and scrambled tofu! For today's recipe, I'm using a combination of sautéed spinach, mushroom and sun dried tomatoes served on top a warm and toasty slice of bread. Take a look: