Veggie Tales

Yay for suggestions! I love them! It means someone is paying attention and I can kind of be an attention whore...A friend of a friend suggested vegetarian recipes. I can handle that. I am a carnivore by nature, but I do like my veggies. I have nothing against the non meat eaters. I actually applaud them. I have tried to go meatless, but yeah didn't happen. I don't have the will power. So enjoy!

 

I got this one right from PETA. I follow them on Facebook and it sounds yummy. I'm not much on the fake out meats so I might skip the meat all together.

 

Sun-Dried-Tomato Linguine

• 1/2 lb. Linguine – whole grain people! I tell you once you get used to it, you will love it!
• 2 Tbsp. olive oil
• 1 pkg. faux-chicken strips
• 2 Tbsp. chopped garlic
• 1 cup sun-dried tomatoes, quartered
• Salt and pepper, to taste

For the Pesto:

• 3 garlic gloves, peeled
• 1/3 cup pine nuts
• 3 cups firmly packed fresh basil leaves
• 1/2-3/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup vegan Parmesan cheese

Directions

 

Cook the pasta in salted water according to the package directions. Drain.

 

In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the "chicken" strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.

 

Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the "chicken" and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.

 

Toss with the pasta until thoroughly coated.

 

For the Pesto:

Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.

 

With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the vegan cheese.*

 

To Assemble:

 

Toss the pasta with the pesto, to taste, until thoroughly coated.

Makes 2 to 3 servings

 

*Note: This can be made ahead of time and kept covered in the refrigerator until ready to serve.

 

I love mushrooms...so sorry if this gets mushroom heavy for you fungus haters. This next one is very tasty...I love a good mushroom “burger. “

 

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

 

Ingredients:

 

• 1 red bell pepper
• salt and black pepper to taste
• 1/2 cup olive oil
• 4 portobello mushroom caps, cleaned
• 4 slices onion
• 4 Kaiser rolls, split 4 teaspoons mayonnaise
• 1 teaspoon roasted garlic, mashed into a paste (optional)
• 4 ounces mozzarella, thinly sliced – I like this with Swiss too...omit the peppers and basil
• 4 slices tomato
• 16 fresh basil leaves, divided

Directions:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. - A Foreman Grill or grill pan works too!

 

2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a plastic bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.

 

3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.

 

4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.

 

5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

 

Desert you may ask? I could never forget...I have had this before, but not recently so no pictures kids...Sorry! It is tasty and we all know this kid loves the sweets. I normally can't stand tofu...its the texture kids...I can't stand the texture, but this makes it all ok...it must be the chocolate!

 

Chocolate Tofu Pie

 

For the Crust:

• 2 oz. (about 1/4 cup) margarine, melted
• 1 cup graham cracker crumbs

For the Filling:

• 1 1/4 lb. tofu (2 1/2 cubes)
• 1 cup rice syrup (or maple syrup)
• 2/3 stick margarine
• 1 Tbsp. vanilla
• 2/3 cup cocoa powder

Combine the margarine and crumbs and pat into a pie pan. Bake 7 minutes in a 350 oven.

 

Mix the tofu in a food processor for several minutes so that it gets very smooth. Add the other filling ingredients and mix thoroughly. Fill the baked crust with the tofu mixture and chill.

 

I personally have a deep hatred of Brussels Sprouts, but my Mother and a couple friends love them...so this one is for you Mom! I got this from another friend that wishes to remain anonymous.

 

Roasted Brussels Sprouts

 

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher/sea
• 1/2 teaspoon freshly ground black pepper

Directions

 

1.Preheat oven to 400 degrees F

 

2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

 

3.Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. salt

 

Seven Layer Tortilla Pie

 

Ingredients

• 2 (15 ounce) cans pinto beans, drained and rinsed OR use 2 cans re fried beans!
• 1 cup salsa, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped tomatoes
• 7 (8 inch) flour tortillas
• 2 cups shredded reduced-fat Cheddar cheese
• 1 cup salsa
• 1/2 cup sour cream

 Directions

 

1.Preheat oven to 400 degrees F

 

2.In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.

 

3.In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.

 

4.Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

 

5.Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

 

OK one last recipe. If you would like to read up more on vegetarian/vegan cooking...try the PETA website. I learned a thing or two. You can find it here!

 

This one sounds very good....I think I will make it this weekend. Pictures in the following weeks to come!

 

Ratatouille Bake

 

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1.Preheat oven to 350 degrees F; spray a 2 1/2-quart baking dish with cooking spray.

 

2.Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

 

3.Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

 

4.Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.