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. 😀
I have decided to replace the “vegetarian slacker” bit with vegetarian snacker ideas on Fridays. Let’s face it, most snack foods (other than pork rinds and slim jims) are meat-free anyway, so this is more about delicious snack foods that aren’t full of frightening, unidentifiable things.
This week’s delicious snack? Homemade pita bread and hummus. Yum, yum, yum! This got gobbled up in my house within 24 hours! The true beauty of it? These recipes have no frightening ingredients and are easy to make. Win!
What you need:
- 1 cup wheat flour
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 packet yeast (if the “rapid rise” variety)
- 1 1/4 cups water
- 2 tablespoons olive oil plus a bit more
- a baking sheet or baking pan (something you can turn upside down in the oven that will give you a flat, baking surface)
- 2 large(ish) bowl
- rolling pin (or something that will serve as one)
- 2 to 2 1/2 hours to goof about your house
What to do:
- In a bowl, mix flour, salt, sugar, and yeast.
- Add olive oil and water to bowl.
- Stir (with a spoon) the ingredients until they form a ball. (This doesn’t really take very long.)
- Place ball of dough on a lightly floured surface and knead for 10 minutes (or until you just can’t stand it anymore).
- Lightly coat a clean bowl with oil and place your ball of dough in it. Cover with a towel.
- Let the dough rise for 1 1/2 hours. It should be about double in size.
- Return dough to lightly floured surface. Punch dough down (that’s always fun!) and cut into 8 (approximately equal) pieces.
- Roll each piece into a ball and let it rest on the lightly floured surface.
- After all pieces are rolled into balls, cover them with a damp towel. Let them rest for 20 to 25 minutes.
- Meanwhile, place your baking sheet upside down in the oven and preheat the oven to 400 degrees.
- Roll each ball out into a circle (aim for 1/4 inch thick).
- Place the circles on your baking surface (I was using a smallish baking pan and had to do this in stages.) Bake for 3 minutes. (Sounds like a really short time to bake, right? If you go too much longer than that, your pita bread will be on the firmer, crunchier side.)
- Remove from oven and marvel at your success! (Now go make some hummus!)
What you need:
- 1 can (16 oz.) of chickpeas
- 1/4 cup chickpea juice (the liquid from the can)
- 4 tablespoons lemon juice
- 1 1/2 tablespoons tahini (I’ve read that you can actually leave the tahini out, so if you can’t find, maybe just try making your hummus without it?)
- 2 tablespoons olive oil
- garlic (to taste) (I used two cloves, but could have probably gone with a bit more….we’re garlic lovers.)
- salt (to taste)
- a food processor or blender
What to do:
- Put everything in the blender or food processor. (Only use 1/4 cup of the chickpea juice…..if you use all of the liquid from the chickpea can, it could have catastrophic consequences….runny hummus!)
- Blend or food process until smooth. (This may take 3 minutes or more.)
- Eat it up, yum!
If you’re a dork like me, you’ll be very excited to eat pita and hummus that you created your very own self. 😉
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.
What you need:
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.
Despite my lack of cooking prowess, I have always enjoyed the craftier pursuits in life…the thrill and charm of doing things the old-fashioned way. Generally this comes through in the way of knitting, crocheting, jewelry-making, and paper-crafting. Now, I’ve decided to add some old-school cooking skills to the mix. Yes, in the same way that I spend hours and hours knitting a sweater that I could pick up for 20 bucks at Target, I’m going to spend hours and hours canning, preserving, and baking things that I could pick up at the grocery store. It just sounds like so much fun. 😀 My first project? Apple butter. Wish me luck…I’ll let you know how it all turns out.
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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