Vegetarian – Page 5 – Fun Foodie Family

Bow Tie Pasta with Spinach and Mushrooms

Oh, and LOTS of Parmesan.

First I boiled a big pot of salted water and cooked my pasta. While I cooked the pasta, I sauteed half a container of mushrooms in a bit of olive oil for 5 minutes. Then I added and sauteed an entire large clam shell full of spinach until wilted, about 5 more minutes. Then I added the pasta and a bit of the pasta water. The I added more olive oil and a ton of Parmesan cheese. No measurement. Just add as much as you want =) For the family, I also added some Red Pepper and Asiago Chicken Sausage. They loved it. I had a few bites of the sausage just to try it. It was yummy, but I have to limit my meat intake now 😉

Flexitarian- My body is telling me to eat less meat…

Misc. stuff, Vegetarian

I’ve decided that even though I love bacon and still will cook some occasional meat for my family, I’m going to be a (mostly) vegetarian again. I’ve realized how much better I feel not eating meat. I will still eat the occasional meat/seafood dish that I want, but I’m going mostly vegetarian again just for my own body. I’ll still post all my recipes on my blog, meat or not!

Tahini Bulgur Bowls with Charred Broccoli and Crispy Tofu

Dips, Dressings, and Spreads, gluten free, grains, vegan, Vegetarian

Another vegan dish from Purple Carrot. I read the recipe 5 times, and I changed the directions around in a different order. My prerogative as the chef 😉 Says it can feed 2, but I am getting 4 meals out of this…

What is bulgur?

Bulgur

Bulgur (from Turkish: bulgur;^[1] also burghul, from Arabic: برغل‎^[2] bourghoul, “groats”) is a cereal food made from the cracked par boiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.

It cooks like Couscous, because it is parboiled and tastes like a cross between couscous and rice. You can substitute any grain you want to in this bowl, but I think you should give bulgur a shot. It is light, but very filling!

Ingredients

6 oz. broccoli florets (1 small package or 1 small bunch)
1 lemon, zest and juiced
1 package extra firm tofu, drained and dried with a paper towel
1 oz. fresh ginger. peeled and minced
3/4 cup bulgur wheat
1 clove garlic, peeled and grated
2 tbsp tahini
2 tbsp tamari (vegan, gluten free soy sauce)
1 tsp. agave (like honey, but vegan)
3 tbsp sesame oil (my favorite ingredient, but don’t let the smell intoxicate you. Use sparingly!)
2 oz. of red cabbage (garnish only…pretty for pop of color)
1/2 cup edamame (I may have eaten more than I put in the actual dish! Addictive with salt!)

Directions

1. Preheat oven to 475. Roast the broccoli in a couple tablespoons of olive oil with some salt and pepper. Roast for about 10 minutes. Toss with the lemon zest at the end and put aside.

2. Add 2/3 cup of water to a small saucepan and bring to a boil. Ad the bulgur, mix, cover, and remove from heat. Let it rest covered for a bit until the end. The steam will cook it through.

3. Cook the tofu in a large non-stick skillet over medium high heat with a couple of tablespoons of vegetable oil. Season with a bit of salt and pepper. Toss occasionally, until browned on each side, about 5-6 minutes.

4. While the tofu cooks, make the dressing. In a medium bowl, add the garlic, juice from half the lemon, ginger, tahini, tamari, agave, and 2 tbsp of sesame oil. Whisk the dressing to combine. This dressing is a FLAVOR BOMB! LOVE IT!

5. Now they give directions on adding everything together. I think I just used smaller bowls than them? You are split everything in 2 bowls and top with the edamame and cabbage. I just did one bowl, ate it, then made 3 more bowls to eat and share this week.

It is a super yummy dish! I even think I could make this with more veggies, tempeh, seafood, chicken, or steak. Deconstructed Tahini Bulgar Bowls that everyone could add what they want!

Vegan Red Lentil Pasta

gluten free, Pasta, Vegetarian

Evening guys!I made this yummy pasta this morning for a family potluck Christmas party. I have a couple of vegan family members, so I thought I would add a healthy dish to the table! I am in LOVE with red lentil pasta. It is great alternative, especially if you are vegan and gluten free. You will not believe how easy it was for this to come together…

First, the pasta…

Then the veggies… saute an onion in olive oil, cut up a stalk of broccoli and cook until tender, throw in some canned black beans, and some frozen corn…

Now for that sauce… 1 jar of roasted red peppers and a container of tofu. Throw those in a blender. The sauce was SO GOOD! No one would ever know there was tofu in there! Then combine everything together! So yummy!

Tofu, Black Beans, and Veggie Quesadillas

Mexican, Thrifty Meals, Vegetarian

Say what you want about tofu, but to me, it is a blank slate of perfect protein. You can complain about it all you want, but you have to know how to handle it. In this preparation, I added all the flavoring of chorizo with none of the sausage. I think I made one of the best vegetarian quesadillas I have ever eaten.

SAY WHAT? I would never lie about tofu or quesadillas. Most vegetarian quesadillas at restaurants are way too soggy. The only vegetarian quesadilla I like with tofu is at Moe’s where I just get tofu, black beans, and maybe a few mushrooms. This one has WAY more flavor!

Tofu, Black Beans, and Veggie Quesadillas

Ingredients

1 shallot, diced
1 red pepper sliced thinly
1/2 a small head of cauliflower, chopped
1 small can black beans
1 tablespoon chorizo powder (you can buy or make https://emerils.com/126059/chorizo-seasoning)
1 container tofu, drained and chopped
1 large whole wheat tortilla
1 handful of mixed Mexican cheese, or whatever you have

Directions

Prepare all your veggies
Coat your pan with some oil
Add in your shallots and red peppers and cook down for 5 minutes.
Add your cauliflower and tofu with your chorizo spice blend. Mix together well for another 5 minutes.

In a nonstick pan, add a tablespoon of oil or butter, then add a large whole wheat tortilla (or whatever you have. I have a tall stack of different tortillas in my fridge)

Add a good helping of the tofu veggie mixture with a nice handful of cheese.

Fold the tortilla over and cook until crispy on both sides, about 3 minutes on medium high heat for both sides. So yummy! I have leftover filling for something else later! =)