Tag Archive for vegetarian

Eggplant Pomodoro – $1.41/serving

October 17, 2012 / / No comments

Eggplant PomodoroMy mom never served us eggplant; she didn’t care for it.  And I adopted her disdain for it.  But one day someone served me some grilled eggplant, and I thought it was pretty good.  (It’s still my favorite way to eat eggplant.)  So I decided I’d try and rethink my position and see if I couldn’t find more ways to eat it.

And along came this recipe that I’ve adapted from Eating Well Magazine.  To give it a little more protein, I’ve added garbanzo beans.

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Eggplant Pomodoro – $1.41/serving
Author: 
Recipe type: Main – Meatless
Serves: 8
 

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds eggplant, cut into ½-inch cubes
  • 6 cloves garlic
  • 8 plum tomatoes, diced
  • ¼ cup red-wine vinegar
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon crushed red pepper
  • 2 cans garbanzo beans, drained and rinsed
  • 1 pound whole-wheat angel hair pasta
  • ½ cup chopped fresh basil

Instructions
  1. Put a pot of water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened. Add garlic and cook, stirring for 1 minute. Add tomatoes, vinegar, salt, pepper, beans and crushed red pepper and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
  3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
  4. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle basil on top.

 

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Thai Veggie Burgers – $1.09/serving

September 26, 2012 / / No comments

Thai Veggie BurgerThis recipe from Sarah Matheny’s Peas and Thank You is now regularly rotated into our menu for meatless meals.  We eat them on buns as suggested in her book, but if you don’t want the extra carbs and sugar from whole wheat buns, they’d be great as “cakes” too.

Broccoli slaw can be found in the produce section of most supermarkets. And I’ve even seen it at the 99¢ Only Store!

The combination of flavors may be a bit odd for unaccustomed palettes, so proceed with caution.

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Thai Veggie Burgers
Author: 
Recipe type: Main – Meatless
Serves: 8
 

Ingredients
  • ⅔ cup old-fashioned oats
  • 2 14 ounce cans chickpeas, drained and rinsed
  • 4 teaspoons reduced-sodium soy sauce
  • juice from 2 limes
  • 4 teaspoons sesame oil
  • 4 teaspoons minced garlic
  • 4 teaspoons minced fresh ginger
  • ¼ cup old fashioned peanut butter
  • ¼ cup chopped cilantro
  • 1½ cup broccoli slaw
  • 8 whole wheat hamburger buns
  • 8 pineapple rings

Instructions
  1. In a food processor, grind oats to a coarse flour. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw and pulse until mixture is combined yet still slightly chunky.
  2. Chill mixture for 30 minutes.
  3. Coat a skillet with cooking spray or canola oil and heat over medium-high heat. Form bean mixture into eight patties. Fry in skillet for 5 to 6 minutes on each side.
  4. Serve patties on buns with pineapple rings and other toppings as desired.

 

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Garden Enchiladas – $1.45/serving

August 29, 2012 / / No comments

Garden EnchiladasI’ve been making this recipe for years, long before I was preparing meatless meals on a regular basis.  None of the meateaters to whom I’ve served it has ever complained.  ”You don’t miss the meat,” I tell them, and they never tell me I’m wrong.

This recipe is a bit of work, what with all the filling and wrapping, so I make enough for dinner and leftovers, and then I put a couple pans in the freezer for later.  To prepare for later use, complete the first 4 steps, cover, and refrigerate or freeze.  When ready to bake, pick up the recipe at step 5 and enjoy!

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Garden Enchiladas
Author: 
Recipe type: Main – Meatless
Serves: 15
 

Ingredients
  • 1 onion, chopped
  • 2 carrots, shredded
  • 2 tablespoons oil
  • 8 ounces sliced mushroom
  • 3 cups cooked brown rice
  • 1 4 oz can diced green chiles
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon granulated garlic
  • 48 ounces enchilada sauce
  • 30 corn tortillas
  • 48 ounces non-fat refried beans
  • 4 cups reduced fat shredded cheese

Instructions
  1. Preheat oven to 350.
  2. In large skillet, saute onion and carrot in oil 1 minute. Add mushrooms and cook until vegetables are tender.
  3. Stir in rice, chilies, and seasonings; set aside.
  4. Coat bottom of shallow dish with enchilada sauce. For each enchilada, dip 1 tortilla in sauce. Spread beans down center, the top with rice mixture and cheeses. Roll up and place in baking dish.
  5. Pour 1½ cups enchilada sauce over enchiladas.
  6. Repeat as needed to use up all ingredients.
  7. Bake, covered, for 30 minutes. Sprinkle with remaining cheese.

 

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Bean Bolognese – $1.14/serving

August 1, 2012 / / No comments

Bean BologneseThis light, healthy pasta dish cooks up quickly.  We almost always have the ingredients on hand too, so it’s a good fall back when things are crazy.

The recipe calls for 3 cups of cooked beans, which is equivalent to two cans (drained and rinsed, of course).  Use two kinds of beans, varieties that would be good in salad, like white, kidney, or garbanzo.

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Bean Bolognese
Author: 
Recipe type: Main – Meatless
Serves: 8
 

Ingredients
  • 3 cups cooked beans
  • 2 tablespoons extra-virgin olive oil
  • 2 small onions, chopped
  • 1 cup chopped carrot
  • ½ cup chopped celery
  • 1 teaspoon salt
  • 8 cloves garlic, chopped
  • 2 bay leaves
  • 1 cup white wine
  • 28 ounces canned diced tomatoes
  • 1 pound whole-wheat fettuccine

Instructions
  1. Mash 1 cup beans in a small bowl with a fork.
  2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates. Add tomatoes and their juices and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
  3. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more. Discard bay leaves.
  4. Meanwhile, cook pasta according to package directions. Drain.
  5. Serve pasta with sauce and grated Parmesan.

 

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Soyrizo Quiche with Quinoa Crust – $0.92/serving

May 16, 2012 / / 4 comments

Soyrizo Quiche with Quinoa CrustI met a friend at a vegetarian restaurant for breakfast one morning and we both had a scramble that had many of the same ingredients as this quiche.  But when I tried to recreate the dish at home, it just wasn’t the same.  The soy chorizo they served held together better and actually resembled chorizo.  The brand I found was mushy…which works great when you want to use it “crumbled” so I decided I try it in a quiche.

Quinoa is one of my new favorites.  Gluten-free and a source of protein, fiber, magnesium, and iron, what’s not to like?  Here I’ve used it to substitute for a regular flour-based pastry crust…yum-may!

4.0 from 1 reviews

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Soyrizo Quiche with Quinoa Crust
Author: 
Recipe type: Main – Breakfast
Serves: 6
 

Ingredients
  • 2 cups cooked quinoa
  • 7 eggs, divided
  • 6 ounces soy chorizo
  • 1 cup chopped fresh spinach
  • ½ cup nonfat milk
  • 1 cup grated low-fat Mexican cheese
  • 1 large tomato, sliced

Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie pan with oil or cooking spray.
  2. Combine quinoa and one egg and press into pie pan. Bake for 13 to 15 minutes and remove from oven.
  3. Crumble chorizo and place on prepared crust along with spinach and cheese. Beat remaining eggs then stir in milk. Carefully pour egg mixture into pan. Place tomato slices on top.
  4. Bake for 50 minutes until center is set. Allow to sit for 10 minutes before serving.

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