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Posts Tagged ‘vegetarian recipe’

This looks fancy, but if you’ve already prepared the pomegranate it only takes about 5 minutes!

Serves 2

2 un-breaded vegetarian chicken cutlets

2 oz goat cheese

1/2 cup cous cous (the cous cous pictured is Isralei cous cous so it’s large)

1/4 cup pomegranate seeds

olive oil

black pepper

1. Microwave the chicken patty for half of the time specified in the package’s cooking directions.

2. Microwave the cous cous with an equal amount of water in a covered bowl for about 2 minutes.

3. While the cous cous is cooking, cut each chicken in half so you have two thin pieces and spread the goat cheese in between the two pieces.

4. Take the cous cous out and let it stand covered while microwaving the chicken/goat cheese for the rest of the cooking time.

5. Assemble the chicken on top of a bed of cous cous, season with pepper, drizzle with olive oil, and sprinkle with pomegranate seeds.

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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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We’ve continued to get great beets and carrots from our CSA so here’s another recipe that uses both of those ingredients.  Yesterday we got amazing garlic so that’s in here too.

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This serves 4:

2 frozen pie crusts

2-3 servings unbreaded vegetarian chicken, cut into bite sized pieces

2 medium carrots, roughly chopped

4 cloves garlic, unpeeled

1/2 onion, slices

1 lb beets

1 tbs butter

1 tbs flour

1/2 cup milk

1 tbs balsamic vinegar

salt and pepper

 

1. Pre heat the oven to 350

2. Put the carrots, beets, onions, and garlic on a baking sheet, spray with cooking spray or drizzle with olive oil and season with salt and pepper and roast in the oven for 15 -20 minutes.

3. When the vegetables are out of the oven start to defrost the pie crusts, peel garlic and beets, and chop the beets.

4. Heat the “chicken” in a large pan coated with cooking spray, add the vegetables and balsamic vinegar.

5. Push the veggies and chicken to one side of the pan and melt the butter in the empty side. Add the flour and combine with a fork. Add the milk and stir everything together.

6. Allow the sauce to thicken and pour the mixture into one pie crust. Cover with the other pie crust leaving a few holes.

7. Bake in the oven at 350 for about 25 minutes. The crust should brown and you should be able to see the filling bubbling.

 

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P1010268

Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

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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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These were the ingredients I used for 2 servings. You just mix everything together.

2 vegetarian chicken patties, cooked and diced

1/4 red onion, diced

1/2 cup chopped carrots

1 1/2 Tbs chopped green onion

1/2 cup plain non-fat yogurt

pepper and dill to taste

Yummy.

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We’ve been getting these amazing yellow cherry tomatoes from our CSA. I usually am not a fan of tomatoes, I still don’t like eating them raw, but it’s kind of like a challenge every week to use as many of the vegetables as we can. I’ve discovered that I really do like cooking with tomatoes, who knew!

We were hungry so I made 2 pieces of chicken for each of us. I can’t always find Quorn chicken cutlets but when I do I love them. My husband prefers the breaded chick patties. So I tried this with both types and they worked well.

4 vegetarian chicken patties
1/2 pint yellow cherry tomatoes
1 large red tomato
4 basil leaves or 2 cubes of frozen chopped basil.  (If you are using the frozen basil pop out two cubes into a little prep bowl with some olive oil and put on top of the oven while it preheats)
8 Tbs ricotta cheese
Olive oil, salt, and pepper

1. Preheat the oven to 350 then partially microwave the frozen “chicken” just enough to be able to cut through it. I put all 4 at once for a minute and a half.

2. Butterfly the chicken.
3. Drizzle the inside of each piece of chicken with olive oil and stuff with 2 Tbs of ricotta, halved cherry tomatoes, and a sprinkling of parmesan cheese. Season with salt and pepper. If you are using fresh basil add chopped basil leaves too.
4. Place in a greased casserole dish in the oven for 20 mins.
5. While the chicken is in the oven chop the rest of the cherry tomatoes and  the large tomato and sautee in olive oil with salt and pepper.
6. After about 15 mins in the oven brush the top of the chicken with the olive oil/frozen basil mixture (if that’s what you’re using). Cover with the tomatoes and cook another 5 minutes.P1010255

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