Vegetarian – Page 25 – Fun Foodie Family

Avocado and Sunny Side Up Eggs on English Muffin

Breakfast and Brunch, Eggs, Sandwiches, Vegetarian

This is a simple and delicious breakfast that took no time to make. I toasted a whole wheat english muffin, spread some avocado (actually, it was a 100 calorie package of Wholly Guacamole, but same idea), and topped it with perfectly cooked sunny side up eggs! You are not going to get this at any drive-thru!

Vegetarian Lasagna

Pasta, Vegetarian

So my Sunday cooking continues with making a pan of veggie lasagna for some lunches this week. I am going to share it with one of my vegetarian friends at school. This is a pretty versatile recipe. You could substitute any veggies you like in this. I made an easy mushroom marinara sauce, but you could easily use an delicious jarred sauce. I also used no boil lasagna noodles, but you could used dried ones. This is a simple healthy meal that you can feel good about eating!

Vegetarian Lasagna

Ingredients

1 chopped onion
3 cloves garlic, smashed and chopped
2 tablespoons of tomato paste
1 container of mushrooms, sliced
1 eggplant, sliced
1 zucchini, sliced
2 cups of red wine
1 can of tomato sauce
1 can of crushed or diced tomatoes
fresh or dried herbs- rosemary, basil, marjoram, thyme, oregano
salt, pepper, and crushed red pepper (adds a nice spice) to taste
3 handfuls of spinach
1 small container of ricotta
Mozzarella- sliced or shredded
1 container of no boil lasagna noodles (I didn’t use all of them)

Directions

Preheat oven to 350

In a large pan, sweat your onions and garlic in a couple of tablespoons of olive oil for about 8 minutes on med. heat. Add 2 tablespoons of tomato paste. Cook together for about 3-5 minutes. Add all your sliced veggies. Add your herbs. Cook between 30 minutes- an hour. Add the spinach at the end. Take off the heat and cool for a bit. If you are in a time crunch, you can use your favorite jarred pasta sauce.

Take a well oiled corningware type of pan. Put a little sauce on the bottom and a layer of veggies. Layer some ricotta and mozzarella then a layer of pasta. Continue laying until you have the last layer of cheese on the top- about 3 layers or so.

Cover with aluminum foil. Cook for 45 minutes. Take off the foil and turn the oven to broil. Cook until cheese is browned.

Can’t wait to eat this for my lunch next week!

Vegan Pasta Sauce

Pasta, Vegetarian

So earlier I told you how cooking is my therapy. So is grocery shopping BY MYSELF!!! One of my co-workers is a vegetarian and a bit of a foodie, so I like to make us some yummy lunches every once in a while. If you don’t know me or just now reading this, I used to be a vegetarian/vegan for 13 years. I eat everything now, but I still enjoy healthy veggie meals occasionally. I recently saw a recipe for an eggplant tomato pasta sauce. I decided to add more veggies other than the eggplant, and this recipe was created. The great thing about veggie meals is you can delete or add whatever veggies you like. For example, I didn’t have any mushrooms, but they would have been a yummy addition. If you have spinach instead of kale, add it! Use your imagination to create your own individualized sauce.

Ingredients

2 tablespoons of butter
2 tablespoons of olive oil
1 onion, chopped
3 garlic cloves, minced and chopped
1 red pepper, chopped
1 eggplant, chopped
2 small zucchini, chopped
3 tablespoons tomato paste
1 container of grape tomatoes
1 large can of diced tomatoes
2 glasses of wine
1/2 head of broccoli- florets (you can save the stems for veggie or chicken stock)
water as needed
1/2 bag/container of kale

Directions

Chop all your veggies while you heat your large pan/dutch oven and melt your butter with the oil.
Add all the ingredients in the order listed above to med.heat. Onion and garlic first for 5 minutes, stirring. Pepper, eggplant, and zucchini for 5 more minutes. Add tomato paste and cook for 3 minutes, stirring. Then add the tomatoes- grape and can of diced. Add your wine and then broccoli florets. Add water if you need more liquid. Cook on med-low for 20 minutes. Add your kale at the end and cook until wilted. Serve over your favorite pasta. Enjoy!

Spicy Veggie Soup

One pot meal, Pantry Raid, Soups, Vegetarian

Y’all. Seriously. This is so easy to make. Throw in this and that and you have a healthy delicious dinner! It is super windy and cold out, so I wanted to make some hot soup to warm me up. I have a whole pot to myself. Well, I made extra for my friend who is going veggie this month. I added some leftover grilled chicken and a dollop of sour cream in my bowl at the end to add some protein and richness. You could add beans, different veggies, heavy cream, cheese, croutons, tortilla chips, ground beef, tofu, etc. Soup has no limits!

Spicy Veggie Soup

Ingredients

1 onion chopped
2 cloves of garlic chopped and minced
1 sweet pepper chopped- I had a combo of yellow, orange, red, and green leftover in the fridge
1 jalapeno, chopped I seeded mine and took out the membrane, but if you want it super spicy, leave them. Or if you wanted less spicy, you could add a chopped poblano pepper
1 container of mushrooms
2 tablespoons tomato paste
1 can of tomato sauce
1 can of diced tomatoes
1 can of canned corn, with liquid (or frozen)
1 can of green beans, with liquid (or frozen)
fresh or dried herbs- I used oregano, marjoram, and thyme, plus a bay leaf
salt and pepper to taste
red pepper flakes to taste
extra hot sauce if wanted

Directions

In a dutch oven, cook down all your veggies in a few tablespoons of veggie oil and add salt and pepper- about 10 minutes. Add your tomato paste. Stir in and cook about 5 more minutes. Add in your canned ingredients. If your veggies are frozen, add them in, but add a bit of water if needed. Stir and add in red pepper flakes and/or hot sauce. Add more salt and pepper to taste.