Showing posts with label vegetarian recipes. Show all posts
Showing posts with label vegetarian recipes. Show all posts

Monday, October 05, 2020

PUMPKIN EVERYTHING!!! -with recipes

Each year I feel that more and more products are spicing up their fall routine making them pumpkin flavored.  Some people think it is getting a little out of hand, but I for one am not one of them.  Not only do I get to shine this month because of Vegetarian Awareness Month, but I also get to cook, bake, and blend with my FAVORITE ingredient of all…pumpkin


My husband and children laugh at me because I work to incorporate pumpkin into almost every meal.  It is so easy adding and making pumpkin recipes because it tastes so good in everything.  My family gets sick of pumpkin by the end of the month but I never do.  I make special pumpkin treats and dips for friends and family just so I can keep cooking with this great seasonal gourd.

I found some wonderful new recipes with pumpkin and have tried them already this month. 

I promise you won’t be disappointed if you try them.

For breakfast you can try Pumpkin Baked French Toast




Ingredients-
3 ½ cups cubed bread, I used cinnamon raisin to have a little more flavor
¼ tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice
3 tbsp. sugar
1 ¼ cup fat-free milk
1 tbsp. butter
1 cup yogurt
2 tsp. vanilla extract
½ cup pumpkin puree
Additional raisins if desired

Instructions-
Grease an 8x8 pan and place the cubed bread into the pan.
Combine all the other ingredients in a large bowl and mix well.  Pour the mixture over the bread cubes, covering evenly.  Cover the pan and refrigerate overnight or for at least 3 hours.
Preheat the oven to 400 degrees Fahrenheit and bake for 30-35 minutes.  You can top with maple syrup if you would like.  Enjoy your fabulous pumpkin breakfast!

For a fabulous snack you can’t go wrong with Pumpkin Nutella Dip!




Ingredients-
½ cup Nutella, softened in the microwave
½ cup pure pumpkin puree
1, 8 oz. container of Lite Cool Whip
Instructions-
Mix all the ingredients together until completely combined.  Serve using cinnamon graham crackers to dip.  Enjoy your mid-day pumpkin fix!

And to complete your trifecta of wonderful pumpkin recipes, my favorite…

Pumpkin stuffed with all the Good Stuff.  (That is a very technique name)


Ingredients-
1 pumpkin, about 3 lbs.
Salt and pepper
¼ lbs. stale bread cubed, or just normal bread chunks
¼ lbs. cheddar cheese, cubed
3 cloves of garlic, minced
¼ cup sliced scallions
1 tbsp. fresh thyme, minced
½ cup heavy cream
A dash of nutmeg

Instructions-
Preheat the oven to 350 degree Fahrenheit, make sure there is enough room on the middle shelf to fit the pumpkin.  Line a baking sheet that is large enough to fit the pumpkin. 
Prepare the pumpkin by cutting the top off and removing all the “guts” from the inside and the cap.  Season the inside of the pumpkin with plenty salt and pepper. 
In a large bowl mix the bread, cheese, garlic, scallions, and thyme until combined and pour into the pumpkin.  In another bowl mix the cream and nutmeg and pour over the mixture in the pumpkin.  The mixture should make the contents moist, so if you need more or less do so accordingly.
Re-cap the pumpkin and bake for about 1½ hours until the filling is bubbly and the pumpkin is tender.  Remove the cap and continue baking for about 20-30 minutes, so the liquid evaporates and the filling is browned.
Remove from oven and let cool, and serve your wonderful pumpkin goodness!

If you have a favorite pumpkin recipe I would love to hear it, I go through so many pumpkin and vegetarian recipes this month because I try not to repeat them.  Pleases leave the recipe in the comments below!

Go Green and Stay Keen,

Julie

Sunday, August 25, 2019

You Can Make Anything in a Skillet

Every Sunday we make sure make time to sit down and eat dinner together and prep for the week ahead.  With the summer winding down we are finally able to relax a little more and not worry about running somewhere quick or getting ready for a game tomorrow.

Liam and Hannah finished soccer this week, so we have the one week to relax and get ready before school starts.  Tonight for dinner, I did not feel like having dishes to wash after so I made skillet vegetable curry.

I think skillet recipes are the best, they are fairly easy, quick, and they don’t dirty a lot of pots and pans.  No one really likes doing dishes, but when I don’t feel like washing up, I always try coming up with something in the skillet.  You can cook anything in a skillet, I have mastered that art. 

Here is the recipe for my fabulous Vegetable Curry and my not-so-healthy brownie s’mores I made for dessert.  I also have the best lemon parmesan asparagus recipe for the skillet too!  I hope you love them as much as we do, and don’t worry about lots of dishes.

Vegetable Curry

Ingredients-
3 cups frozen peas
1 ½ lbs. fresh green beans
4 medium potatoes, peeled and cubed
2 handfuls of spinach
1 tsp. black mustard seed
1 large yellow onion, chopped
1 tbsp. olive oil
1 tsp. ginger
1 tsp. garlic paste
½ tsp. turmeric
½ tsp. chili powder
1 tsp. paprika
1 ½ tsp. salt
¼ cup coconut milk
Cilantro for garnishing
Rice to serve on

Instructions-
Heat the oil in a large skillet on high heat then reduce the heat to medium and add the mustard seeds and onion.  Cook for a few minutes then add the green beans, broccoli, potatoes, and carrots cook for about 10-15 minutes until the vegetables are almost cooked.
Add the peas, ginger, garlic, turmeric, chili powder, salt, and paprika, cook for 3-5 minutes then add the spinach and cook until it turns bright green.  Add the coconut milk, stir and simmer for about 2 minutes.  Serve over a bed of rice and enjoy!

Not-So-Healthy Brownie S’mores


Ingredients-
1 boxed brownie mix
1 tbsp. butter
1 cup graham cracker crumbs
1 bag of marshmallows
Chocolate syrup

Instructions-
Prepare the brownies according to the directions and while they are baking, melt the butter in a small skillet then add the graham cracker crumbs and cook until the crumbs are lightly toasted.  Let cool and set aside while the brownies are baking.
When the brownies are baked and cooled, assemble the marshmallows on top of the brownies in the skilled and turn the oven to broil and place in the oven until they are toasted.
Take them out of the oven and sprinkle the graham cracker crumbs over the brownies and marshmallows and top with the chocolate syrup.  Enjoy your not-so-healthy brownie s’mores, I know you will!

And just in case you need a delicious side dish, my all-time favorite:

Lemon Parmesan Asparagus


Ingredients-
1 lbs. asparagus, washed and clean
1 tbsp. butter
1 tbsp. olive oil
1/3 cup shredded parmesan cheese
2 tbsp. fresh lemon juice
¼ tsp. garlic salt
¼ tsp. lemon pepper

Instructions-
Melt the butter with olive oil in a large skilled on medium heat and add the asparagus.  Flip and stir the stalks to coat them with the butter and oil mixture.  Cover and let cook for about 5 minutes.
Add the lemon juice, salt, lemon pepper, and half the parmesan cheese to the skillet.  Cover and cook for 3-5 minutes more until the asparagus gets tender.  When they are cooked, flip and top with the other half of parmesan cheese and serve.  Enjoy!

I hope these recipes find you when you don’t feel like dirtying a bunch of pots and pans.  Don’t let the richness of the brownie s’mores turn you off, they are great in moderation! 
Go Green and Stay Keen,
Julie

Thursday, August 08, 2019

Grilled Cheese Masterpieces

It's nearly school time again! We have checked almost everything off their “to do list” and I think they need some time to relax.  Liam and Hannah have been running around crazy this summer with friends and other organized activities.  And with their activities they have me running as well. 

After a long day running around and working at the restaurant, I don’t have much energy to cook at all.  Luckily for me, my kids love easy food; especially grilled cheeses.  I mean, who doesn’t like a good grilled cheese sandwich now and again.  Lately Liam has been “amping” his sandwiches up with all sorts of veggies, spices and everything you can think of.  It inspired me to get creative making them grilled cheese lunches.

Here are a few creations Liam helped me come up with.

•    The overstuffed chilled cheese- with special ingredients of cream cheese, cheddar cheese, parmesan, artichoke, tomato, and spinach.  There are a lot of flavors somehow this sandwich tastes incredible.

•    Tomato soup in a grilled cheese- This creation is everything you would expect it to be and more.  It is a tomato soup within a grilled cheese, no need for dipping anymore!  All you have to do is spread tomato soup concentrate to cover the inside of each slice of bread.  Add the cheese, form the sandwich and grill until golden brown!

•    The ultimate Mexican grilled cheese- Liam came up with this one night he wanted tacos but we didn’t have any taco shells; very good improvisation in my book.  We just added taco seasoning, avocado, Mexican cheese, refried beans, queso fresco cheese, and chili powder to the sandwich.  Trust me, you will not be hungry after this big one.

•    Mac and cheese grilled cheese- Yes, you can probably guess who created this one, Liam and Hannah.  We made normal mac and cheese for lunch then they got the idea to put it in bread into the Panini maker.  How they come up with these ideas, I have no idea.  But I will give it to them, it was very tasty if you are in the mood for a carb overload.

•    Garlic grilled cheese- This was one of my boring ideas, but the kids liked the little zest it gave to a “boring grilled cheese.”  I just simply added some finely chopped garlic on top of the cheese within the bread and voila!

Although these sandwiches don’t have that much nutritional value, they are good every once in a while.  The kids love them so much I have to keep them from making a new version every day for lunch. 

Have you made any epic grilled cheese sandwiches?  I need ideas to wow Liam and Hannah, instead of the other way around.

Go green and stay keen,

Julie

Wednesday, October 03, 2018

3 Vegetarian Slow Cooker Recipes for Fall

It is about that time of the year when you start craving the rich flavors and textures of fall.  There is no doubt that I look cooking in the fall, but sometimes with the kids schedules, working at the restaurant, and the millions of errands I have to run I don’t have time to cook a meal when I get home.  If you have kids you know, hungry kids equal crabby kids. 

I am not one to pick up food, obviously I love cooking I work in a restaurant, so I have mastered the slow cooker meals.  It is perfect, before I leave for the restaurant or after the kids leave for school I put some ingredients into the slow cooker and by the time I get home we have a wonderful meal to be had. 

Here are my family’s favorite slow cooker recipes for fall. 

Pumpkin Chili (Vegan)

Ingredients-
•    1 bag of meat free crumbles (I use Boca Ground Crumbles)
•    1 medium onion, chopped
•    1 cup canned pumpkin
•    1, 28 oz. can diced stew tomatoes
•    1, 15 oz. can kidney beans, drained and rinsed
•    1, 12 oz. bottle of chili sauce
•    1-2 tbsp. chili powder
•    2 tsp. pumpkin pie spices
•    1 tsp. salt
•    1tsp. pepper

Instructions-
•    In a crock pot combine all the ingredients and cook on low for 3-4 hours. Enjoy!



Vegetarian Buffalo Chicken Dip

Ingredients-
•    1, 8 oz. package of seasoned meatless chicken style strips (I use Morningstar Farms Chik’n Strips)
•    2, 8 oz. packages of reduced fat cream cheese
•    1, 16 oz. bottle of reduced fat ranch dressing
•    1, 12 fluid oz. bottle of buffalo wing sauce
•    1 cup Colby-Monterey Jack cheese blend

Instructions-
•    Place the diced meatless chicken strips, cream cheese, ranch, and buffalo sauce in a slow cooker.  Cook on low for 1-2 hours until hot stirring occasionally.  Top with shredded cheese, let melt and serve.  Enjoy!

Vegetarian Crockpot Lasagna-


Ingredients-
•    2, 24 oz. jars of Italian tomato sauce
•    9 think lasagna noodles
•    24 oz. part-skim ricotta cheese
•    3-4 cups chopped veggies of your choice
•    2 cups shredded mozzarella cheese
•    Parmesan cheese for topping
•    Fresh parsley to top if desired



Instructions-
•    Spray the crockpot with nonstick spray and spread ½ cup of tomato sauce on the bottom, layer noodles to cover majority of the bottom.  Cover noodles with about 1/3 of ricotta, veggies, sauce, cheese, and then top with noodles again.  Cover noodles with a thin layer of sauce and cheese.
•    Cook on high for 3 hours or low for 5-6 hours.  After cooked let sit for 1 hour.  Serve and enjoy!

There is no shame in being a busy mommy, and slow cooker meals make preparing dinner so much easier.  So pull out your crockpot and slow cook away!

Go green and stay keen,

Julie

Tuesday, September 11, 2018

Beans in the Pantry

I often write about how to make easy dinners and breakfasts when your family is running around like crazy.  If you have young children you know that being busy is just a part of daily life.  Prepping meals before and planning ahead can be hard when your mind is running in a million different places.  When I’m really desperate I turn to my pantry and find something I can throw together. 

Coming up with recipes using beans I find in the pantry has become somewhat of an art to me.  Luckily for me unlike most kids, Hannah and Liam love beans when they are disguised well.  I’ve come up with some really good recipes that are easy and can be thrown together with those extra beans you find pantry.

I love making dinner in a skillet so my Cheesy Bean Enchilada Skillet is one of my family’s favorites, I made it tonight! 


Ingredients-
•    1 cup rice, cooked according to package directions
•    1 tbsp. olive oil
•    2 cloves garlic, minced
•    1 small onion, diced
•    1 bell pepper, diced
•    1 cup canned corn kernels, drained
•    1 cup canned black beans, drained and rinsed
•    ¾ cup mild enchilada sauce, I used the Old El Paso brand
•    ½ cup mild green enchilada sauce, I used the Old El Paso brand again
•    ½ tsp. chili powder
•    ¼ tsp. cumin
•    ¼ tsp. oregano
•    Salt and pepper to taste
•    1 cup Mexican cheese, shredded
•    2 tbsp. fresh cilantro, chopped

Instructions-
•    In a large skillet heat the olive oil, garlic, onion, and bell pepper stir for about 2-3 minutes.  Add the rice, corn, black beans, enchilada sauces, chili powder, cumin, and oregano and stir until mixed.  Stir and cook for about 5 minutes then add the salt and pepper to taste. 
•    Remove from the heat and top with the cheese and cover until it is melted, garnish with cilantro and enjoy!

My family loves Mexican food so when I have extra beans and the “crew” doesn’t want enchiladas, Cauliflower and Chickpea Tacos are always a hit. 


Ingredients-
•    2 tsp. chili powder
•    1 tsp. ground cumin
•    ¼ tsp. garlic powder
•    ¼ tsp. onion powder
•    1 tsp. sea salt
•    1 tbsp. lime juice
•    1 tbsp. olive oil
•    1 tbsp. water
•    1, 15 oz. can of chickpeas, drained and rinsed
•    1 small head cauliflower, washed, and cut into small florets
•    Tortillas
•    Toppings of your choice, we like using jalapeños, avocado, cilantro, and salsa



Instructions-
•    Preheat the oven to 400 degrees Fahrenheit
•    Mix the chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, water, chickpeas, and cauliflower in a bowl.  Pour the contents of the bowl on a greased baking sheet and roast for 30-35 minutes until the chickpeas are almost crispy and the cauliflower is crispy, stirring occasionally.
•    Assemble the tacos in the tortillas and top with your chosen toppings.  Enjoy your yummy tacos!

When I have a little more time, Double Bean Burgers with Avocado Cream are my no fail dinner that everyone will enjoy!


Ingredients for avocado cream-
•    2/3 cup sour cream
•    1 avocado, peeled, pitted, and chopped
•    10 basil leaves, finely chopped
•    ¼ tsp. salt
•    Pinch of pepper

Instructions for cream-
•    Mix all the ingredients in a bowl with a fork thoroughly,  I sometimes use a food processor to really get a cream.

Ingredients for burgers-
•    1, 15 oz. can of black beans, drained and rinsed
•    1, 15 oz. can of cannellini beans, drained and rinsed
•    1 large egg and 1 large egg white, lightly beaten with the whole egg
•    ½ cup bread crumbs
•    3 tbsp. olive oil
•    3 tbsp. fresh cilantro, chopped
•    4 garlic cloves, minced
•    ½ tsp. paprika
•    ½ tsp. onion powder
•    ¼ tsp. salt
•    ¼ tsp. pepper
•    6 whole wheat buns, or buns of your choice

Instructions for burgers-
•    Mash the beans in a large bowl.  Add the cilantro, garlic, paprika, onion powder, salt and pepper and mix thoroughly. 
•    In another bowl mix the eggs with olive oil and bread crumbs.  Add the mixture to the bean mixture and combine well.  Form the mixture to 6 patties, I use my hands. 
•    Heat a skillet with about 1 tbsp. olive oil and cook the burgers until they are golden on each side. 
•    Top with avocado cream and toppings of your choice on the bun.  Enjoy!

Next time you don’t know what to make and you have a few kinds of beans in your pantry, use one of these recipes!  I am sure your family will love it!

Go Green and Stay Keen,

Julie

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