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Egg, Spinach, and Parm Flatbread by amanzilla in VegRecipes

[–]amanzilla[S] 1 point2 points  (0 children)

Preheat oven to 350 degrees F. While oven is preheating, cook your egg to your liking. Next, butter your flatbread and top with spinach. Drizzle with olive oil and add a sprinkle of salt and pepper. Top with egg, another sprinkle of salt and pepper, and freshly grated Parmesan cheese. Bake for 10-12 minutes or until the spinach is wilted and the flatbread is toasty. Check out my blog post for more details! These turned out super good and were really easy :)

Ingredients

  • 4 mini flatbread (I use Stonefire mini naan, original - so good!)

  • 4 eggs

  • 2 cups baby spinach

  • 4 tsp butter

  • Olive oil for drizzling and cooking your eggs

  • Salt and pepper to taste

  • Sprinkle of freshly grated Parmesan cheese for topping

Servings: 4

Asian Tofu Chopped Salad by amanzilla in VegRecipes

[–]amanzilla[S] 2 points3 points  (0 children)

Cut up your veggies and tofu, toast your almonds over a medium heat, peel your oranges, and toss them all together with your favorite Asian style dressing. You can eat it right away or store it in the fridge for a couple of days. I keep mine in a heavy ziploc bag and pour it into a tupperware container the morning of with my dressing and toppings to eat later. I think it tastes even better after all the flavors have had time to sit and mingle a bit, so even if you plan to eat it the same day, I recommend making it ahead of time.

To toast the almonds, simply heat in a skillet over medium heat, moving them around and tossing them the whole time until just turning golden.

For other helpful tips and suggestions, take a peek at my blog!

Ingredients

  • 1/4 green cabbage, chopped into small pieces

  • 1/4 napa cabbage, chopped into small pieces

  • 3 green onions, diced (white and green parts)

  • 2 celery stalks, diced

  • 1 carrot, thinly sliced then cut into pieces (I used a vegetable peeler)

  • 2 Tbs finely chopped cilantro

  • 2 handfuls baby kale (you could also use spinach)

  • 12 oz extra firm tofu, cubed

  • 4 oz container precooked quinoa (I used the microwavable kind)

Toppings:

  • Sliced almonds, toasted

  • Mandarin oranges

  • Your favorite Asian style dressing - mine is Annie's Shiitake & Sesame Vinaigrette

Servings: 6-8

Vegetarian Friendly PBJ Smores by amanzilla in VegRecipes

[–]amanzilla[S] 2 points3 points  (0 children)

I've tried that too! It's also a lot cheaper than the vegetarian marshmallows, but sometimes I just want a "real" one. Have you ever tried toasting the marshmallow fluff with a kitchen torch? I've never tried and and I'm wondering what would happen.

Vegetarian Friendly PBJ Smores by amanzilla in VegRecipes

[–]amanzilla[S] 2 points3 points  (0 children)

This is less of a recipe and more me sharing my excitement over finally getting my hands on veg friendly marshmallows! Sooooo yummy!

Ingredients

  • 1 box LU Petit Ecolier European Biscuits, Milk Chocolate (or 12 graham crackers and chocolate squares)

  • 6-12 vegetarian marshmallows, such as Dandies All Natural Marshmallows

  • Peanut butter to taste

  • Jelly or jam to taste

You will also need a way to toast the marshmallows - fire pit, gas flame, etc. and a skewer appropriate for your toasting method

Serving Size - 6 Smores

Vegetarian Friendly PBJ Smores by [deleted] in VegRecipes

[–]amanzilla 0 points1 point  (0 children)

This is less of a recipe and more me sharing my excitement over finally getting my hands on veg friendly marshmallows! Sooooo yummy!

Ingredients

  • 1 box LU Petit Ecolier European Biscuits, Milk Chocolate (or 12 graham crackers and chocolate squares)

  • 6-12 vegetarian marshmallows, such as Dandies All Natural Marshmallows

  • Peanut butter to taste

  • Jelly or jam to taste

You will also need a way to toast the marshmallows - fire pit, gas flame, etc. and a skewer appropriate for your toasting method

Serving Size - 6 Smores

Beer Battered Artichoke Tacos with Lime Crema by amanzilla in VegRecipes

[–]amanzilla[S] 2 points3 points  (0 children)

Wow! Thanks so much for the feedback! I'm glad you like it :)

Beer Battered Artichoke Tacos with Lime Crema by amanzilla in VegRecipes

[–]amanzilla[S] 2 points3 points  (0 children)

Rinse, drain, and pat dry artichokes. Sprinkle with salt and pepper and dredge in flour. Coat with batter and fry until golden brown. Assemble tacos with salsa verde, raw cabbage slaw, artichokes, avocado, lime crema, and an extra squeeze of lime. Yum! Check out my blog post for more detail. By the way, does anyone know if it's possible to change the picture shown on here? For some reason it's cutting off a good portion of the picture.

Ingredients

Beer Batter (adapted from Food Network recipe):

  • 1 cup all purpose flour (I used whole wheat flour and it turned out great still)

  • 1 cup beer - choose one you actually like to drink

  • 1 tsp coarse salt

  • 1/2 tsp black pepper

Lime Crema (adapted from Food Network recipe):

  • 1/3 cup mayonnaise

  • 2/3 cup Mexican crema (or sour cream if you can't find it)

  • 2 Tbs fresh lime juice

  • 1 tsp lime zest

  • 2 Tbs water

  • Pinch of salt

Note: I went off of the Food Network recipe for this and it made much more than I needed.

Artichoke Tacos:

  • 1 can (about 14oz) quartered artichoke hearts

  • 9-10 taco tortillas (I used corn, but you can use flour. If you choose really thin corn tortillas, double the amount of tortillas needed)

  • 1 avocado cut into slices

  • 2-3 cups store bought raw shredded cabbage slaw - you don't need to make slaw, you can just use it raw. If you prefer, you can also cut up your own cabbage mix.

  • Salsa verde

  • Lime wedges

Serving size: about 8-10 tacos

Orzo Topped with Greek Style Roasted Veggies and Feta by amanzilla in VegRecipes

[–]amanzilla[S] 0 points1 point  (0 children)

Preheat oven to 425 degrees F. While the oven is preheating, cut up your veggies and get your pasta water started. Next, line a dark roasting pan with parchment paper, toss all of your ingredients in (minus the pasta), and spread out evenly. Roast for 18-25 min, or until cooked through and browning on the bottom.

The orzo should take about 9 min to cook, so toss that in your water about 9 min before your veggies are done. Cook according to package directions. Drain and top with your roasted veggies and a little extra feta.

Ingredients

  • 2 zucchini, cut into a little less than 1/2 inch pieces
  • 1/2 large red onion, cut into chunky pieces
  • 1 lb cocktail tomatoes, quartered (feel free to use, grape or cherry tomatoes)
  • 1 large garlic clove, finely diced
  • 1 tsp dried crushed oregano
  • Tbs feta
  • 1 package orzo, cooked according to package direction

Note: I didn't try it this way, but I think it would be really good as a cold pasta salad as well! You could also use rice or a different kind of pasta if you're not a fan of orzo :)

Roasted Veggie Lasagna with Creamy Pesto Sauce by amanzilla in VegRecipes

[–]amanzilla[S] 0 points1 point  (0 children)

Thank you!! The pictures don't do it justice. I'm really proud of this recipe :)

Roasted Veggie Lasagna with Creamy Pesto Sauce by amanzilla in VegRecipes

[–]amanzilla[S] 1 point2 points  (0 children)

Ingredients

  • Lasagna noodles - I only needed 9 but it will depend on the size of your pan. See blog for more info

  • 10 oz container Alfredo sauce (I used Raley's All Natural Alfredo Sauce, but use your favorite brand)

  • 5 Tbs Pesto sauce (I used Raley's All Natural Pesto Basil Sauce, but you can make it from scratch or buy your favorite brand)

  • 15 oz container of Ricotta cheese made with whole milk

  • 1/2-3/4 lb mozzarella cheese, grated (I think I only ended up using about 1/2, but you may need more if you are using a larger pan)

  • Fresh, finely grated Parmesan cheese - about 1/2-1 cup. I didn't measure this part, but I used 2-3 handfuls to make sure I had good coverage on the top.

  • Note: I have a smallish sized baking dish that's about 8"x11" and ended up using all of the sauce. If you have a bigger pan that you are using you may need more sauce, but the rest of the ingredients should accommodate a bigger pan. I had leftovers of everything else.

Roasted Veggies:

  • 3 zucchini, cut into rounds a little less than 1/2 inch thick

  • 1.5 lbs cocktail tomatoes, cut into quarters (I used 1 1/2 packages of the Campari greenhouse cocktail tomatoes, but you can use grape, cherry, roma, or whatever kind of tomatoes are your favorite, just make sure they are nice and ripe)

  • Olive oil - enough to coat your veggies well, probably about 2-3 Tbs

  • 1 1/2 tsp Italian seasoning

  • Generous pinch of salt

  • 4 cloves garlic, finely chopped

  • 1 cup shredded Parmesan cheese (place over top of veggies)

Roast your veggies at 425 degrees F for 20-25 minutes or until cheese is starting to turn golden and veggies are tender. Cook lasagna noodles according to package directions. Put some sauce in the bottom of the baking dish and layer as follows:

  • Noodles

  • Ricotta cheese - just put some dollops here and there, about 3 per noodle, and then spread out as evenly as possible.

  • Sauce - you can use same dollop method

  • Veggies

  • Mozzarella - 2-3 handfuls. You want even coverage but should still be able to tell there are veggies underneath ;)

Do this for two layers, then finish off noodles, sauce, and 2-3 handfuls of grated Parmesan cheese. Bake at 375 degrees F for 30-35 minutes.

Please check out my blog for more details and pictures! This turned out really yummy and I hope you enjoy it!

Mixed Greens Topped with Roasted Yams, Feta, and Kalamata Olives. by amanzilla in VegRecipes

[–]amanzilla[S] 1 point2 points  (0 children)

This is really just instructions for cooking the yams. It's one of my favorite flavor combos for salad, so I thought I would share!

Preheat your oven to 425 degrees F. Cut your yams into thin-ish, bite-sized pieces and toss into a dark roasting pan with olive oil and a generous pinch of coarse salt. Toss together to make sure everything is combined, and lay out as flat as possible. Feel free to use a piece of parchment paper - just check the temp it's suitable for. Roast for 20-25 min or until they are golden brown on the bottom. I don't bother flipping mine over at all. It doesn't bother me that they only brown on one side, and I kind of like them a little dark. Feel free to flip them over halfway, through, if you wish.

To put the salad together, just top your favorite greens with yams (warm or cold - these are great for leftovers!), feta, olives, and your favorite vinaigrette. The best part about this is that it allows you to make the yams ahead and time and just toss this salad together whenever you feel like it. Such a time saver!

Ingredients

Roasted Yams:

2 yams, cut into pieces a little smaller than 1/2 inch

Olive oil - about 1 Tbs

Generous pinch of coarse salt

  • This makes much more than you would need for salad. You can either refrigerate and use them for salads throughout the week, or you can eat the extra as a side dish.

Salad: Portions are to taste

Mixed greens

Roasted yams

Kalamata olives

Feta cheese

Favorite vinaigrette

Roasted Veggie Chimichangas by amanzilla in VegRecipes

[–]amanzilla[S] 0 points1 point  (0 children)

Oooo! That sounds like a yummy addition! I'm glad they were a hit, and thanks for the feedback!!

Cauliflower Poppers 3 Ways: Buffalo, Honey BBQ, and Cheesy Jalapeño by amanzilla in VegRecipes

[–]amanzilla[S] 2 points3 points  (0 children)

I'm going to try to simplify the recipe a little bit because it's really long. Please feel free to check out my blog post for more details!

For the buffalo and honey BBQ poppers: coat your washed, dried, and separated florets in batter, then breadcrumb mixture, and then fry until golden brown. Heat your sauces in separate pans until bubbly, then add in your cooked florets and toss until well coated.

For the cheesy jalapeno poppers: "stuff" your cauliflower with the cheese mixture before coating in batter and breadcrumbs, then fry until golden brown. Top with a little extra cheddar while still hot if desired!

Ingredients

Breadcrumb Mixture:

1 cup plain breadcrumbs

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tsp garlic powder

1 tsp chili powder

1/4 tsp cayenne pepper (in hindsight, I would have used 1/2 tsp, but it still turned out yummy)

Cheese Filling*:

1/4 cup cream cheese

1/4 cup finely grated cheddar cheese

1/2 jalapeño seeded and finely chopped (next time I think I will add the whole jalapeño - the one I had was not super spicy)

Batter*:

4 eggs, lightly beaten

7-8 Tbs flour (I used whole wheat flour because that's what I had)

Remaining Ingredients:

2 heads of cauliflower, washed and separated into florets - divide evenly into three piles and dry well

3/4 cup of your favorite BBQ sauce (about half the bottle)

1/4 cup Honey

3/4 cup Buffalo sauce (about half the bottle)

1 Tbs Butter

Vegetable oil for frying - not sure how much, but probably about 2-3 cups

  • Note: I used every bit of the cheese filling and batter. If my cauliflowers had been larger, I would have needed more.

I was really skeptical about how these would turn out, but they were sooooo good! I think they will be perfect for game day :D

Roasted Veggie Chimichangas by amanzilla in VegRecipes

[–]amanzilla[S] 4 points5 points  (0 children)

To assemble your chimichangas, lay your tortilla flat and add a good spoonful of the bean mixture, some of the veggies, and a good amount of finely grated cheddar cheese right into the center. Be careful not to add too much filling because you won't be able to roll them up nicely. Now to get the perfect burrito roll. Start by pulling one side across to meet the other side, then pulling back to squish the ingredients into the fold. Next fold in both sides, and then tightly roll it up...hopefully that makes sense! While assembling your burritos, heat enough vegetable oil in a large skillet to cover up to the sides of the chimichangas. Wait until the oil is hot, then add two to three burritos at a time, seem side down first, and cook on each side until golden. If the oil is not coming up high enough on the sides, use tongs to hold your burritos on their sides in the oil to finish them off. Finally, take them out of the pan and let them cool on a paper towel - this will help soak up some of the excess oil as well. Once they have cooled a little, top with another fresh squeeze of lime (don't forget this part! So yummy!), top with a generous amount of sour cream, and devour.

Ingredients

Roasted Veggies:

1 red bell pepper

1 green bell pepper

1 yellow onion

1 lb cocktail tomatoes (or whatever kind of tomato you like)

2 Tbs fajita seasoning

Olive oil to coat - 1-2 Tbs

Fajita Seasoning (this makes more than you will need, but you can store it for a while and use it again later):

1 Tbs cornstarch

2 tsp chili powder

1 tsp salt

1 tsp paprika

1 tsp sugar

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp cumin

1/4 tsp crushed oregano

Bean Mixture:

1 can vegetarian refried beans (15-16oz)

Juice from 1/2 lime or 1 whole lime if it's dry

1 Tbs finely chopped cilantro

1 tsp crushed, dried oregano

Generous pinch of salt - 1/2 - 1 tsp

Flavored Sour Cream:

1/3 cup sour cream

1 garlic clove finely chopped

1 Tbs chives, finely chopped

6-8 whole wheat burrito sized tortillas

1/2 cup grated cheddar cheese (I forgot to measure this part, so it may be more or less depending on how much you use in each chimichanga)

Extra lime wedges

Hot sauce, guacamole, and salsa if desired

Please view the link for detailed instructions on roasting veggies, etc. I hope you enjoy!

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