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Posts Tagged ‘vegetarian recipes’

Clockwise from top: Salad with Ranch dressing, 5 chocolate chips, Apples, Inside Out Stuffed Green Peppers, Halloween Cupcake from my neighbor. 

Dinner was pretty good.  Next time, I think I will add some additional seasonings…but, the actual idea itself was really good. 

Un-Stuffed Peppers

2 Tbl. EVOO
1 C. Green Peppers, chopped
1 C. Onion, chopped
½ C. Carrots, julienned
½ C. Celery, finely chopped

2 cloves garlic, diced

½ Pound equivalent to ground beef (Boca Crumbles, TVP, Mushroom Crumbles)
16 oz. Crushed Tomatoes
1 can Red Beans, Drained and Rinsed
2 C. Brown Rice, cooked
2 Tbl. Soy Sauce

1 C. Cheese (Do not add if you want this to be a vegan meal)

Spices to taste: Oregano, basil, salt, paprika, Parmesan cheese (about 1 tsp. Each), pepper, maggi

Preheat oven to 350 degrees.
Put the EVOO, Peppers, Onions, carrots and celery into a pan and cook until translucent, about 5 minutes, add garlic and cook for 1 minute more.

While the peppers and onions are cooking, combine the rest of the ingredients in an oven safe casserole dish. Add the onions and peppers when done cooking. Top with Cheese.

Cook in oven for about 30 minutes.

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Clockwise from top: Salad with Ranch dressing, Cauliflower, Pasta and Cheese Casserole and Tropical Fruit (Mago, Banana and Coconut)

Oh, my.  After two days of leftovers, if was kinda nice to have something different!!  This was a REALLY good dinner!!  I was actually kinda surprised that the casserole was so good, ’cause it was SO quick and simple to make.  The tropical fruit was really yummy, too.


Cauliflower, Cheese and Pasta

1 28 oz. can of chunky style crushed tomatoes, or chopped whole tomatoes in heavy puree
1 1/2 cups heavy cream
1/2 cup pecorino romano
1/2 cup shredded fontina
1/2 cup ricotta
1/2 tsp crushed red pepper flakes (or more to taste)
1 tsp kosher salt
1 head of cauliflower, chopped into bite sized pieces (or so, mine are a little large sometimes)
1 pound medium pasta shells or penne 

Preheat oven to 500 degrees and bring very large pot of water to boil on stove, generously salt the water.
Combine the tomatoes, cream, cheeses, peppers and salt in large bowl.
Add the cauliflower and pasta to the boiling water and cook at a boil for about 5 minutes.  Pasta will still be al dente.
Drain cauliflower and pasta, add to tomato/cream mixture and stir to combine.  Divide into prepared dishes or put in large jelly roll pan, and bake for 15-30 minutes, watch to see pasta getting slightly golden brown, ovens temps vary.
Serves 6-10
NOTE: I only did 1/2 of the recipe and it fit nicely in a 9×13 in. casserole dish….that was plenty for the four of us (with leftovers).

~ I forgot which website I got this from…thanks though for sharing.

Tropical Fruit

1 Mango, cut to your specifications
2 Bananas, cut to your specifications
1 to 2 T. Honey, to taste
1/2 to 1 tsp. Cinnamon, to taste
1/8 to 1/2 C. Shredded Coconut, to taste
very small amount of salt and (if you have it) coconut extract

Mix all ingredients well.

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Bowl: Zuppa Toscana (similar to the Olive Garden Soup)
Plate Clockwise from top: 65% Cacao Chocolate Chips, French Bread, Apples, Pumpkin and Chocolate Chip Cookie (made by my neighbor….she rocks!!)

OMG…this soup is SO SO SO good!!  I LOVE it!!    It is really good with the bread, too.  The Apples were so crunchy, juicy and yummy….mmmmm.    I was actually oogling the cookie recipe this afternoon….so, I was just tickled pink when my neighbor’s daughter brought us the cookie surprise!! 


Zuppa Toscana – Similar to the Olive Garden Soup

 

2 Cans Vegetable Broth, divided
1/2 C. TVP
1/2 t. Old Bay Seasoning
1 Tbl. Liquid Smoke

1 T. EVOO
1 onion, diced
1 tsp.garlic, minced (I used the garlic in the glass jar)

8.5 Cups Water
1 Vegetable Bullion Cube
1/4 to 1/2 tsp. crushed red pepper (to taste)
6 potatoes diced (I used golden)
1/2 cup vegan creamer or half and half/soy milk (I used regular heavy cream…making it vegetarian)

Spices (to taste): garlic powder, onion powder, celery salt, salt and pepper

Directions:
Open one of the vege broth cans and measure 1/2 Cup…put into small pot…add the Liquid Smoke and Old Bay Seasoning and bring to a boil.  Add TVP, stir and remove from heat.  Cover until ready to use.

Saute onion over medium heat until almost translucent; add garlic and cook for 1 more minute.  Add broth, water and spices and bring to a boil over high heat.  Reduce heat to medium high and add potatoes and cook until fork tender.

Reduce heat to medium low and add TVP and cook until heated through.  Make any adjustments with spices at this time.
Just before serving, add the cream and allow it to heat through. 
Great with a green salad and some crusty bread, or as a meal on its own!

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Clockwise from top: Caramel Apple, 65% Cocoa Chocolate Chips, Oriental Noodles

Mmmm…I ♥ LOVE ♥ Oriental Noodles!! Yummy!!

 
 Oriental Noodles

 Spaghetti (I use Angel Hair Pasta)

 2 Tbl. Olive Oil
1 Red Onion, sliced very thin
2 cloves Garlic, diced (I use the organic crushed garlic in the glass jar)
1 Bag of Julienned Carrots, cut smaller
1 Head of Cabbage, sliced very thin
½ Bag Frozen Corn (I like the white shoepeg)
½ Bag Frozen Peas (I like the Petite Baby Sweet)
½ Bag Frozen French Cut Green Beans
Soy Sauce…lots, to taste (I used 1/3 of a bottle)
Water, as needed (I used 3 cups)

Spices, to taste: Salt, Pepper and Curry Powder (you will use quite a bit of the curry….use the mildest flavor)

Boil and drain noodles. Cook veges in olive oil…start with the onions…in about 2 minutes, add the garlic…cook for 1 minute more. Add in the cabbage….cook for about 5 minutes. Put all of the frozen veges in a colander and rinse to “de-frost.” Add the rest of the veges. Cook until tender-crisp. Add water as needed. (I like my noodles to have some sauce…so add as much as you like.)
Add the soy sauce and spices.
Add cooked noodles and heat through. Adjust spices as needed. 

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Clockwise from top: Salad, Pumpkin Cake leftovers, Caramel Apple, Speedy Skillet Sketti

Since my taste sense is still lacking, I wasn’t able to taste everything all the way.  Everyone liked the spaghetti…but, I will probably try to remember to make it the other way, ’cause Maddie isn’t as crazy about the sauce being mixed in (she likes a teeny tiny bit on her noodles).  Everyone thought that everything else was pretty good, too.


Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces whole wheat spaghetti noodles
2 or 3 slices American Cheese or 1/2-cup shredded cheese

 This is one of the easiest, fastest dishes I know. You need a large skillet or 3-quart saucepan to start with. Pour the water into the skillet (or saucepan) and bring it to a boil over high heat. While it’s heating add the vegetable oil and spaghetti sauce. The water will thin the sauce significantly. Don’t worry about it. It thickens up later in the recipe.

Break the spaghetti in half. Add to the boiling water/spaghetti sauce mixture. Reduce the heat to medium-high so the mixture still boils, but not too violently. Cook and stir the mixture for 10 to 12 minutes. The spaghetti will absorb most of the water, leaving a tasty thickened sauce in it’s place. Right before serving stir in the cheese until it melts. Spoon into bowls and top with Parmesan cheese if desired. Makes 4 servings.

This is the basic recipe. It can be doctored up if desired. For instance, if you have some flavored TVP hanging out in the cupboard then add about 1/3-cup to the sauce when you add the spaghetti. It will reconstitute as the spaghetti cooks. Italian Sausage, Beef or regular Sausage flavors all taste yummy. If you have some veggie meats in the freezer or fridge then feel free to add some, 4 to 6 ounces is usually plenty. Sausage, burger, crumbles, or even some finely chopped veggie lunch meat is a nice addition. A can of mushrooms, or chopped tomatoes or tomatoes & zucchini or sliced carrots are all interesting diversions from the main recipe. If you are teaching children how to cook, this is the best first recipe I know of. It only takes about 15 minutes from start to finish and gives satisfying results.

~ Recipe is from www.frugalabundance.com

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Clockwise from top: Israeli Moroccan Couscous (made by my neighbor), Cantelope, Vege Sandwich with Dill Sauce, Potato Salad.

I have some of my taste back….the fruit was good. The Israeli Moroccan Couscous was pretty darn good. I will add that to my list of stuff to make! The sandwiches were so yummy. But, the star of the show tonight was the potato salad…..we all LOVED it!!

Israeli Moroccan Couscous:
http://allrecipes.com//Recipe/israeli-moroccan-couscous/Detail.aspx 


Sandwich with Dill Sauce

Dill Sauce:
½ C. {Vegan} Mayonnaise
½ C. {Vegan} Sour Cream
¼ C. Fresh Dill, chopped
Spices, to taste: salt and maggi (liquid seasoning….don’t need much….one drop at a time).

Possible Sandwich ingredients: Bread/tortilla, Peppers, Red Onion, Tomato, Sprouts, Avocados, Carrots, Spinach, Pickles, Salad….the sky is the limit.

Combine all of the ingredients for the dill sauce and refrigerate until ready to use. You can use this right away; however, it is best if you can let it sit for a couple hours to let the flavors blend well.

Lay out the bread or tortilla, spread each with the dill sauce and layer the rest of the ingredients as you prefer. ENJOY!!

Yummy Potato Salad

6 potatoes, skin on and cubed
½ Red Onion, diced
3 Baby Dill Pickles, diced
1 to 2 stalks Celery, diced
½ tsp. Mustard
½ tsp. Dijon Mustard
½ to 1 tsp. Sugar (to taste)
Spices, to taste: salt, pepper, paprika, celery salt, maggi

Place the potatoes in a large pot with salt (1 tsp. Or so) and enough water to cover them by an inch. Boil until tender, about 20 minutes. Drain potatoes and let them cool completely.

Combine all of the other ingredients and adjust seasonings as necessary. (Once you add the potatoes, everything will taste more bland….but, with some time to sit, the spices will blend nicely.) Add the potatoes and stir carefully. Refrigerate until ready to serve.

Makes 4 to 6 servings

~ Recipes inspired by Avacado Sandwich with Dill Sauce and Potato Salad from “Vegan Comfort Food” by Alicia C. Simpson

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Clockwise from top: Salad, Pear Cake (made and shared by my neighbor), Apples, Taco Pasta

I can’t taste again today; however, for whatever reason, my taste buds DO work…but, for some reason I am not able to actually tell.  Very weird.  When I ate everything, my mouth watered…which told me that it was all good…just wish I could have actually enjoyed it.  😦
We all also agreed that next time I make the Taco Pasta, I will add some additional liquid…it was WAY TOO dry.  Everyone also agreed that the Pear Cake was Da BOMB!!  Mmmmmm!! 

 
Taco Pasta

1/2 box whole wheat noodles  (I used mini penne noodles)

1 T. EVOO
1 Onion, Diced
1 Green Pepper, diced (I used multi-colored peppers)

1 Can Diced Tomatoes, with Chilies (I used one can petite diced tomatoes and one small can of green chilies)
1 can Black Beans, drained and rinsed
1 can Vegetable Broth (This time I did not use the broth; however, since it was so dry, I will use it next time)
1 pkg. Taco Seasoning or Taco Seasoning, to taste (I used taco seasoning from a shaker jar….it is pretty potent stuff, so I only added a small amount at a time until my family was fine with the flavor.)

In a pot of boiling water, cook about 1/2 of the box of penne pasta. Saute onions and diced green peppers with a little olive oil in a large skillet. Stir in a can of diced tomatoes with green chilies and a can of black beans. Season with chili powder, cumin, Salt and Pepper and garlic powder. Then stir in the pasta.

Top with vegan cheese, lettuce, crushed tortilla chips and guacamole. Super quick and easy, and they love it.  (We topped it with 1/2 of a piece of Vegan cheddar cheese.)

Serves 4-6

Original recipe from www.fullplateplanet.com 
My changes to the recipe will be in (parenthesis) or will be in italics.

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