This week’s veggie adventure food is a frittata. There is a bit of prep involved, but this really is a simple recipe. It’s also a great “kitchen sink” recipe….throw in some extra stuff and see what happens. 😀
Knowing that men seem to love any food that includes “on a stick” in the title, I thought I would give this Mustardy Tofu on a Stick a try at our house. Sadly, we actually found it easier to create and eat these sans sticks, but if you’re determined, I’m sure you can make it work. It was actually quite easy to make, but you do need to plan ahead due to the marinating. I served them up with some fresh-made pita and hummus (more on that on Friday) and we feasted like veggie royalty. 😉 Read on to the end to see our thoughts on this new-to-us recipe.
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Okay, I’m back to bringing you vegetarian recipes once a week. Sorry I got a bit slack there for a bit. This week’s recipe actually wasn’t a huge hit at our house, but I think families with a preference for blander foods might enjoy it. All in all, I found it to be edible, but not full of yum. It was also rather a pain in the rump to make. So, why am I even sharing it? Well, because I’m giving the skinny on what it is I made….good, bad, or ugly. 😉 I got this recipe from Whole Foods, so I’ll put things the way they had them with some mild suggestions from me. 😀
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Since I am slack, I am always looking for ways to be a vegetarian without actually having to do much work. 😉 I am very good at thawing things, microwaving things, and pulling things out of wrappers! *ponders listing skills on future resume* In light of that, I am continuing my efforts to give no-brainer suggestions for super-slack vegetarian options that don’t fall too squarely in the land of junk-food-vegetarianism.
This week’s suggestion: Make a sandwich! They’re delicious and easy. Throw some stuff on whole grain bread, put a bowl of tomato soup next to it, and you have a dinner that’s not too awful for you or your vegetarian pursuits. I love sandwiches! (You will be seeing more here in the future.)
In a continued effort to support the lazy vegetarians of the world, I bring you another so-simple-you-can’t-fail-no-matter-how-sorry-you-are veggie dinner option. Next time you’re in the grocery store, go to the frozen food section and pick up one of these:
Of course, there is quite a variety of veggie options to choose from…you’re not limited to pasta primavera. I’m a store brand kind of girl, so our budget stays satisfied too. (Some of the name brand meals of this type can be a bit pricey.)
Yep, I have actually created (from apples, mind you) apple butter! Oh, the chopping, cooking, and canning that happened here yesterday. It was amazing and fabulous. Most amazing points of all??? It actually tastes delicious and wasn’t terribly difficult to do. It’s such thrilling thing (in a goofy sort of way, I realize) to hear the lids on your jars go pop, pop, pop. 😀
I’ll share the recipe for the apple butter right below the picture, but be warned…..this process took about 14 hours from start to finish. (Not 14 hours of non-stop attention or anything, but it was a lengthy process.) Apple butter doesn’t have to be “canned”….it can be stored in containers in the freezer, so don’t be thrown off by the canning bit. If you go the freezer route, I would avoid glass jars….exploded apple butter goo sprayed throughout your freezer is probably not what you want to find next time you go for an ice cream sandwich. I do not provide instructions for canning…..for that, check the internet, check out a book, or check with your grandma….there are tons of resources out there!
What You Need:
- 5 to 6 pounds of apples (I used 10 good-sized apples)
- 4 cups of sugar (honestly, 3 cups would have probably done the trick….if you prefer things a bit less sweet, go with less than 4 cups)
- 1 tablespoon of cinnamon (this is enough to make the whole house smell like red hots according to my husband)
- 2 teaspoons of allspice
- 1/2 teaspoon salt
- a crock pot
- various and assorted chopping equipment (peeler, knives, cutting board….those sorts of things)
- a large bowl
- a potato masher
- a big spoon
What To Do:
- Peel your apples and chop them to bits. (Pieces should be quite small, but not crushed to gooey mush.) Put apples in a large bowl while you get the crock pot ready for them.
- Don’t turn on the crock pot yet!
- Put sugar, cinnamon, allspice, and salt in crock pot. Stir until it looks like a lovely (and uniform) type of dirt.
- Add apples to crock pot and stir everything up. (Gently or you’ll end up with sugary apples all about the place.)
- When everything’s nice and mixed up, turn the crock pot on high.
- Cook apples on high (covered!) for 1 hour.
- Reduce heat to low and let cook for 10 hours. (Stir the apples every once in a while. This is a great opportunity to “sample” your apple butter. You know, to make sure it tastes okay.)
- Remove lid. Cook for 1 more hour.
- Use a potato masher to gently mash up apples. This will make the consistency and texture more pleasant.
- If you’re going the freezer route, put apple butter in appropriate containers. If you’re going the canning route, follow all of your canning instructions and put in appropriate containers.
Last night’s veggie escapades involved a scrump-dee-licious (and meatless, obviously) lasagna. Served with corn and a bit of bread, it made a fine, fine meal. My husband summed it up beautifully when he said, “It tastes like that spinach pie stuff, except with red stuff added to it, and I love that spinach pie stuff.” Yes, he can be quite eloquent like that. 😉 (Side note: My husband is actually not a moron. You must keep in mind how stunned he is to be eating food that has not been microwaved or delivered.) Keep reading to find out how this lasagna came to be….just follow a few easy steps and one of these lovelies will be sitting on your dinner table in no time. (As long as you consider 1.5 to 2 hours “no time.”)
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Last night I continued my pursuit of yummy, vegetarian options for the family….options that involve combining ingredients and applying heat and everything! So, what was on the menu last night? Baked pasta, green beans, and rolls. The baked pasta is the dish worth mentioning. (Unless you find something magical about dumping a can of green beans in a pan with a bit of butter…even I was not stressed out by that task.) So after admiring the picture below (that I almost forgot to take before digging in), keep scrolling down to find the recipe. Again, I ended up with cheese down my shirt. Why does this keep happening? Do other people have this ingredient-in-clothing problem??? Geez.
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I’ve been doing quite a bit of research recently on vegetarian living…vegetarian cooking in particular. In a quest to not make meals of mashed potatoes and macaroni and cheese, I’ve been scouring the internet for vegetarian dinner options. (To further complicate matters, I detest beans.) Here are some facts I have found:
- Vegetarian recipes frequently call for ingredients I have never, ever heard of and have no idea where to purchase.
- Vegetarian recipes frequently call for 953 different ingredients in one dish. Who has the money for that?!?!
- Vegetarian recipes frequently call for long periods of uninterrupted time devoted solely to lovingly cajoling veggies into submission.
In light of these facts, I’ve decided to add a bit to the blog about “the easy way out” vegetarianism. Never fear, I’ll still post an actual recipe (be it success or failure) once a week, but I’ll also be bringing you some vegetarian slacker tips. If ever I were qualified to give advice about anything, “being slack” would definitely be the topic. 😉
My first suggestion? Visit the frozen food aisle of the grocery store and pick up some pre-made veggie burgers. (They’re actually quite tasty and most grocery stores carry them….also quick and easy to prepare.) Pick up some burger buns, cheese, and a tomato (or whatever you like on your burgers, of course), and you have a meal. Revolutionary? Nope. I realize that seasoned vegetarians won’t find this earth shattering, but I’m trying to share some easy options for the newbies…like me. 😉
I am really more of an “open a box, pop the lid on a can, call the pizza guy” kind of cook, so this vegetarian recipe quest I’ve embarked upon is all very new and exciting for me. As I type this, I am having a fine lunch of Annie’s Organic Cheese Ravioli…from a can, like nature intended. 😉 So, yesterday was my first meat-free day, and I cooked a dinner that actually required the assembly of ingredients. What was on the menu? Eggplant parmesan, fried okra, and rolls. After some mishaps, some pretty serious swearing, and some cheese down my shirt (don’t ask), I managed to bust out a pretty fine meal. 🙂 Look below the picture for the “how I made it” bits about the eggplant parmesan.
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