Please ensure Javascript is enabled for purposes of website accessibility
2 Healthy Vegetarian Recipes To Try

Spring is about the time of year when we all look down at our stomachs and lament the winter indulgences we partook in. Add into the fact that we’re still in the middle of a pandemic and it’s highly likely that you’re trying to drop a few pounds before the summer bathing suit season really kicks in.

Try these vegetarian recipes to add some healthy options to your dinner rotation.

Vegetable Noodle Stir-Fry with Peanut Lime Sauce




  • 6.1 oz (175 g) dry soba noodles
  • 1 tsp (5 mL) vegetable oil
  • shallots, minced (optional)
  • cloves garlic, minced
  • carrots, shredded or cut into matchsticks
  • red bell peppers, julienned
  • ¼ head red cabbage, shredded
  • ¾ cup (103 g) roasted cashews
  • 1 Tbsp (1 g) fresh cilantro (optional)

Peanut sauce

  • 3 Tbsp (45 mL) peanut butter
  • 1½ Tbsp (22 mL) sodium-reduced soy sauce
  • 1½ Tbsp (22 mL) sesame oil
  • 1 Tbsp (15 mL) hoisin sauce
  • 1 Tbsp (15 mL) sriracha hot sauce
  • ½ Tbsp (7 mL) agave syrup
  • ½ lime, juiced


  1. Cook noodles in a large pot according to package instructions until al dente.
  2. Add the oil to a large pan on medium-high heat. When hot, add the shallots and garlic and cook for about 2 minutes, or until lightly golden. Add splashes of water to deglaze the pan as needed.
  3. Add the carrots, bell peppers, and cabbage to the pan, and cook for 2 minutes more, until bright and heated up, but still crunchy. Add more splashes of water as needed.
  4. Meanwhile, add all sauce ingredients to a mason jar, and mix or shake to combine into a creamy sauce.
  5. When the noodles are cooked, drain and add to the pan of vegetables and pour the sauce mixture on top. Toss to combine.
  6. Serve with the roasted cashews, fresh cilantro, and lime wedges. Enjoy!

Maple Brussels Sprouts

brussel sprouts


  • 1 ½ pounds Brussels sprouts trimmed and cut in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper


  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy clean up, line a large rimmed baking sheet with aluminum foil, and place the Brussels sprouts in the center. (If you prefer not to use foil, cook the Brussels sprouts directly on the pan or use a silicone baking mat.)
  • Drizzle the pan with the olive oil and maple syrup and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet, breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down.
  • Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves of the Brussels sprouts will be very dark too (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.

Looking for a manufactured home to enjoy creating delicious meals in for the family? Check out our selection of manufactured homes for sale and contact us with any questions.


Recipes from: