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I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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This makes 1 meal sized serving or 2 sides

1/2 cup cooked brown rice

2 oz vegetarian sausage (I used this)

1 cup frozen chopped spinach

1 clove garlic

1/4 cup V8 Spicy

salt and pepper to taste

1. Crumble and brown the sausage over medium heat

2. Add the spinach and crushed garlic to the pan and heat until everything is cooked

3. Add the rice and V8, mix all the ingredients, season with salt and pepper, and allow to cook for another minute

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This serves 2

 

1 cup cooked chopped spinach

2/3 cup drained and rinsed black beans

2 cloves garlic, chopped

1 Tbs olive oil

salt and pepper

Shredded part skim mozzarella cheese

2 servings cooked rotini pasta

 

1. Heat the olive oil and saute the garlic

2. Add the spinach and black beans and season with salt and pepper

3. Top 1 cup of the pasta with 1/2 cup of the sauce

4. Sprinkle with mozzarella cheese while hot

 

 

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Sometimes I just crave my old college standby. The  still hungry after no good veggie dining hall options dinner that is….Ramen…

I know that it’s pretty nutritionally void but sometimes nothing beats a good bowl of Oriental flavor Top Ramen. That is until I devised this recipe to add a lot of protein, some actual vegetables, and some spice.  I usually end up eating the whole thing, so this recipe is good for 1 hungry person or 2 sort of hungry people.

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1 Package of Oriental flavored Top Ramen. I know that this one is totally vegetarian, I can’t vouch for other brands or flavors.

1/2 package of tofu

3/4 cup frozen peas

2 cups water

asian chili sauce (check that yours is vegetarian)

salt, pepper, paprika

 

1. Microwave the tofu for 30 seconds before slicing it. This helps drain out some of the water.

2. Grill the tofu in a pan coated with cooking spray. Use the ramen flavor packet, salt, pepper, and paprika to coat each side of the tofu. Cook until it is browned on each side.

3. Add the water, peas, and chili sauce and bring to a boil.

4. Add the noodles and simmer for about 3 minutes or until the peas and noodles are cooked.

 

 

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P1010265This made enough soup to easily serve 4 as a meal

1 32 oz. container mushroom stock, or other vegetable stock

8 baby bella mushrooms

1 head bok choy

1/4 large head of cabbage

1/2 onion, chopped

1 large garlic clove, chopped

1 tsp asian chili sauce

3 servings buckwheat noodles

1 package of tofu, cubed

4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.

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I just threw together a quick wrap for dinner. It was a great combination of ingredients so I thought I would shar, although I have no picture:(

5 vegetarian “turkey” slices

1 oz brie

dijon mustard

mayo

1/2 apple, sliced

whole wheat tortilla

1. Line the tortilla with the “turkey” and space out think slices of brie.

2. Microwave for about 20 second to melt the cheese.

3. Add apple slices, a lot of mustard, and a little mayo.

4. Roll it up and eat it with the other 1/2 of the apple on the side.

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This serves 2:

2 servings of cooked whole wheat pasta, cooled

6 vegetarian “chicken nuggets” (or an equivalent portion of another type of vegetarian “chicken”), microwaved and cubed and cooled.

1 zuchhini, diced

1/2 red onion, diced

2 hard boiled eggs, diced

1/2 cup steamed broccoli, diced and cooled (I steamed mine on top of the pot as I was cooking the pasta)

1/2 tbs capers

Dressing:

2 garlic scapes

1 tbs olive oil

3 tbs non fat plain yogurt

6 grape tomatoes

2 tbs parmesan

salt and pepper

1. Put everything in a food processor and process until you get a creamy sauce.

Throw the pasta, veggies etc, and dressing together and toss.

This is very refreshing and filling on a hot day. yum.

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