Tag Archives: vegetarian

tTt’s Peppered Vegi Saute

tttvegisaute

2T Extra Virgin Olive Oil
3T Teriyaki
1 Frozen Bag Brussel Sprouts
3 Med. Onions
1 8 oz. Pkg Mushrooms
Up to 1T Course Black Pepper

Heat Oil. Add in Vegis. Cook some. Add in Teriyaki, cook down. Eat.
I served over Chinese Spiced Chicken and Rice:
Place 1c Rice into Butter Flavored Baking Dish, add in 1c Water, (Optional to add 1 crushed Broth Cube to Rice/Water), lay over Frozen Chicken, Sprinkle nicely with Chinese 5 Spice, cover with Foil. Bake til Chicken is done.

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Tay’s Cuban Chicken and Sweet Potatoes

cubanlimeorangejuicechickenwithsweetpotatoes

Chicken Marinade:
3T Lime Juice (100% / Fridge kind)
1/4c Orange Juice (100% / Pulp Free)
2T White Wine VINEGAR
1T Fresh Garlic, minced
2 Dried Bay Leaves
1T Dried Oregano
1/2tsp Sea Salt
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Onion Powder
1/2tsp Cumin
1/4tsp Mint
1/4tsp Pepper

1-2tsp Organic Cold Pressed Coconut Oil
1 (2c) Sweet Potato (See Directions BEFORE start!)

1/2 pkg. Frozen Peppers and Onions Mix
1tsp Jalapeno, deseed, minced

Marinade Chicken 4 hours. Drain excess juices.
MICROWAVE Sweet Potato (AS WHOLE, Stab few times with Knife), covered, for about 2-3minutes. Cube 2c worth of Potatoes.
Heat Skillet with Coconut Oil. Fry Potatoes. SET ASIDE, covered.
In same pan, add in a smidge more of Coconut Oil. Cook Chicken and Peppers. COOK DOWN JUICES! Then, add back in potatoes and Jalapenos. Cover. Cook about 5 more minutes.
I served with side of Leftover Cheesy Jalapeno Baconed Beans.
Also, can be served with Instant Rice COOKED IN BROTH!

MAKE THIS VEGETARIAN by cooking with just Vegis! Pumpkin, Peppers, Onions, Zucchini, endless options! Serve up just the Chicken on the Grill. Eat Alone. On Tacos. Etc.
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Blacked Eyed Peas Quesadillas (Meatless)

blackeyedpeaquesadillacheesyjalapenobaconbeans

1 can Black Eyed Peas, drained
1 sm. can Green Chiles, drained
1T Fresh Green Onions, minced
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1/2tsp Cumin
1/2tsp dried Oregano
1tsp Dried Cilantro
1/4tsp Sea Salt
1/8tsp Black Pepper

Soft Shells
Canned Queso Blanco
Shredded Monteray Jack/Mild Cheddar Cheese Mix (Mexican)
Garlic Powder
Toppings: Pico De Gallo (tTt’s Recipe) and Sour Cream

Mix top 10 ingredients. Allow to marinade about 30minutes. Spread one side of shell with Queso Blanco. Sprinkle Shredded Cheese on. Top with Black Eyed Pea Mixture. Add to heated skillet sprayed with Butter Flavor Cooking Spray. Top with more Shredded Cheese. Top with other shell. Brown underside, flip. Sprinkle with Garlic Powder. Brown other side. Add to plate. Sprinkle other side with Garlic Powder.
Top with Pico de Gallo (tTt’s Recipe) or Salsa, Taco Sauce, and Sour Cream.
SERVED WITH SIDE OF Cheesy Jalapeno Baconed Beans
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VegeTAYrian Enchijitas (Vegetable Enchiladas)

enchijitas

1 can Chili Beans, only slight drain
1c Black Beans w/ Jalapeno in Lime, drained
1/2 Avocado
1/2c Southwestern Corn (Peppers kind)
1c Zucchini, sliced/quarter
1c packed Spinach, chopped
1 Red Pepper
1 sm. Carrot, shredded
2T + 1tsp GOOD Fajita Season Pkt., Or Taco Season
1T fresh Garlic, minced

1c uncooked Instant Rice (1c Cooked in 1c Vegetable Broth)
Sour Cream
Shredd. Mild Cheddar Cheese
Salsa

1 can Red Enchilada + 1c Shredd. Mild Cheddar Cheese

In pan, cook above 10 ingredients (I add Fajita/Taco season near end), til about, or to, soft. Cook Rice (I did in microwave with 1c Instant Rice + 1c Water + 1c worth Vegetable Broth CUBE).
Top Soft Shell with about 1/3c Vegi Mix, 1-2T Cooked Rice, 1 small smear of Sour Cream, SMALL Sprinkle of Cheese, about 1T of Salsa. Roll.
Add to Butter Flavor Cooking sprayed baking dish. Top with Cheese and Enchilada Sauce.
Bake, uncovered, at 400 for about 30-35 minutes. Serve with Sour Cream.
enchijitas2
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Bean and Sweet Potato Rolls

beansweetpotatoroll
LOW CALORIE Meatless/Vegetarian Option

1/2 Sweet Potato, boiled
Broth Cubes (Chicken, or Vegetable for meatless) 
2 Dried Bay Leaves
– 3T Broth (That Potato was boiled in.)

1/2 Poblano
1 can Pinto Bean, drained
1 can Black Beans w/ Jalapeno in Lime, drained
1/8tsp Hickory Liquid Smoke
1/4tsp Cumin
1/8tsp Sea Salt
1/4tsp Paprika
1/4tsp Sage

Egg Rolls
Shredd. Mozzarella Cheese
CHOICE OF Topping with:
-Medium/Hot Salsa and Sour Cream (Not mixed)
-1c tTt’s Pico De Gallo + 1T Crema Mexicana (Mixed)

Boil Sweet Potato in Broth (I used Chicken Broth) WITH 2 Bay Leaves- RESERVE 3T of Broth, when Potato is done boiling. Mash Potato with 3T reserved Broth (I leave skin on- DELICIOUS! And, Beneficial).
In skillet, heat cans of drained Beans with Poblano, Smoke, and Seasons.
Top Egg Roll with a THIN spread of mashed Sweet Potato, Beans, Salsa, Sour Cream (Or Pico de Gallo/Crema Mix), then Moz. Cheese. Roll. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides.

Options: 
– Instead of smooth Sweet Potato. You have an option to saute 1/2 Sweet Potato (CUBED SMALL) with 2 Bay Leaves. Then, top onto rolls. I liked the Smooth Potatoes!!!
– Meat Optional: Chicken, Smoked Turkey, Chorizo (A little goes long way. No more than 1/2 lb.).
– Red Pepper
– Baking or Deep Frying is optional.
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Mock Buff Pie Hole Stuffer (Mock Buffalo Chicken Pizza – NO MEAT!)

mockbuffalopizza2
MEAT-LESS, But, You Wouldn’t CARE! Healthier Game Day Recipe

Sauce
2T Ken’s Ranch Dressing
1/4tsp Garlic Powder
1/16tsp Sea Salt
1/8tsp Pepper

Buffalo Cauliflower
A lil under 1/2 Frozen Bag Chopped Cauliflower
– Sprinkle Sea Salt (Optional)
– Sprinkle Grated Parmesan Cheese (Store Shelf Kind)
– Light Sprinkle Paprika (Optional)
– Sprinkle Pepper or Light Sprinkle McCormicks Montreal Steak Season
Buffalo Sauce:
2T Buffalo Sauce (We use store brand, NOT FRANK’S)
2T Louisiana Sauce
1/3T Butter (Optional. I will skip next time!!!)

Toppings:
Celery, cut 1/3 long way, then minced (To desired Amount)
Red Onions, sliced (To desired Amount)
Jalapeno, mincedBARELY, a few spaced evenly
Shredded. Moz. Cheese (Or Cheese of Choice)
Another Sprinkle Parmesan Cheese

For Cauliflower, I Butter Flavored Cooking Sprayed pan. Lay ouy Cauliflower. Season LIGHTLY with Sea Salt, Grated Parm., Pepper, Paprika. Bake. (You can very well microwave, or cook in skillet, and toss with seasons. I liked baking.). Toss Cauliflower with Buffalo Sauce.
I brush, LIGHTLY/BARELY, outer crust of upper crust, then entire bottom with Extra Virgin Olive Oil. Brush Ranch Sauce on top. Lay on desired amount of Buffalo Cauliflower. Add toppings. Cheese. Then Sprinkle a little Parm. Cheese (Be sure to sprinkle around outer crust!). Bake according to directions (I do minimal time, if that).

Optional to sprinkle crumbled Blue Cheese on top. Or serve Blue Cheese Dressing on side. A little Grated Carrot, as topping, is optional, as well.
mockbuffalopizza1
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Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

sweetpotatoeschipotlebeans
Considered VEGAN and VEGETARIAN from PETA. Still, us Meat Lovers give this a THUMBS UP. A Keeper! 

2 Sweet Potatoes, quartered
1.5T EVOO
1.5T Parsley
1.5T Grated Parmesan Cheese
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Stab Potatoes on each side about 4, or so, stabs. Microwave, COVERED, for about 4-5 minutes.
Quarter Potatoes (Careful, they’re hot)… I halve long way, then halve those.
Toss with Seasons above (I did in ziploc bag.). Allow to set while you prep Black Bean Topper.
Cut out some of center. I used knife and cut outward going inward, making triangle-type shaped cuts. Use spoon to pop out. Discard those.
Place into Butter Flavor Cooking Sprayed Baking Dish. Fill with Topper Recipe BELOW. Bake in preheated oven, at 450, for about 30-35 minutes, or til potatoes are done.

Chipotle Black Bean Topper:
1 can Chili Seasoned Black Beans, drained
2T  canned Chipotle in Adobo, minced
3T Red Onions, chopped small
1tsp Lime Juice (Fridge concentrate kind)
1c Shredded Cheddar Cheese

Mix in Bowl. Add to Potatoes.
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Rice Noodles and Vegis served with side of Masala Potatoes

chinesericenoodles
Considered Vegetarian AND Vegan… But, you wouldn’t know the difference. This is a HOUSEHOLD FAVORITE in a home of MEAT LOVERS! This stems from a PETA Recipe.
Low Carbohydrates Low Calories

1 Pkg. Frozen Japanese Style Vegis
1 Garlic Clove, minced
1.5T Sesame Seed Oil

Sauce:
1/4c Thai Sweet Chili Sauce
1/4c canned Coconut Milk
2T Soy Sauce

Noodles:
About 5-6 oz. Rice Noodles
3.5c Water
2 Vegi broth Cubes (2c worth!)
Squirt of Sesame Oil

Mix sauce. Set aside.
Noodle Prep: Add 3.5c Water to pan WITH crushed Vegi Broth Cube(s). Allow to boil minute til all’s dissolved. Add in noodles. SHUT OFF HEAT immediately. Cover and allow to set 8-10 minutes.
In another skillet, heat. Add in Sesame Oil. Add in Japanese Style Vegis and Garlic. Sautee a bit. Add in sauce. Simmer a few minutes.
Once time’s up on noodles. Drain.
Add noodles into sauce and vegis, TO DESIRED AMOUNT.

Served with Masala Fingerling Potatoes:
Fingerling Potatoes
1T Sesame Seed Oil

1/8tsp – 1/4tsp Sea Salt
1/4tsp Curry
1/8tsp Ginger
1/8tsp Garam Masala
1/2tsp Garlic Powder
1tsp Dried Parsley

Microwave Fingerling Potatoes for about 3-4 minutes, COVERED. Mix Potatoes with Oil. Add in Seasons and mix well. Bake in preheated oven for about 20-25minutes.
chinesericenoodles1
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Vegi Stack (Meatless Vegetable Bake)

vegetablestack
MANY Variations (Below) to this dish. Never boring! Get your Vegi Eat On!!!

Zucchini, sliced long & thin (Like Lasagna Noodles)
Grated Parmesan Cheese (Store shelf kind)

Tomato Slices:
Extra Virgin Olive Oil
Lemon Juice (Fridge concentrate kind)
Sprinkle with:
Sea salt (Lightly)
Garlic Powder
Fresh Basil, minced
Dried Oregano
Dried Parlsey

Crema Sauce:
1/4c Crema Mexicana (Sour Cream/ Ricotta may work, yet to try)
1/4tsp Pepper
A smidge shy of 1/4tsp Sea Salt
1/4tsp Garlic Powder
1T Dried Parsley

Sautee:
About 1/2T Extra Virgin Olive Oil
1 Onion
1 Garlic Clove, minced
1-2 Green Pepper
1-2 Red Pepper
1 Celery, cut long way, slice
1/2c – 1c Mushrooms, chopped

Slice Tomatoes (I used Sunny and Reg. I threw in sliced cherries to fill gaps. All tomato types work.). Brush LIGHTLY with Lemon Juice- LIGHTLY! Then, LIGHTLY brush with Extra Virgin Olive Oil. Then, season with rest of ingredients listed under Tomato Slices. PLACE IN FRIDGE TIL USE (I like to give them at least 20 minutes to marinade).
Mix Crema Sauce. Set aside.
Preheat Oven to 450.
In skillet, add Olive Oil.  Sautee everything under Sautee.
Slice Zucchini, long and thin.
Butter Flavor Cooking Spray a baking dish.
Then layer in til gone:
Layer of Zucchini slices.
Brush Zucchini with Crema Sauce.
Top with Sauteed Vegis.
Top with Tomato slices.
Sprinkle with Grated Parmesan Cheese.
Repeat til gone. (I got 3 layers)

*** VARIATIONS ***
We loved this Meatless Vegetable Stack. Kids LOVED it! Was DELICIOUS, as is. But, here are some variations: 
You can use Lasagna Noodles. (You can then slice and quarter Zucchini and add in with sauteed Vegis).
You can layer with Mozarella Cheese OVER Tomatoes and UNDER Parm. Cheese.
You can use a good Spaghetti Sauce (Or Alfredo) and mix in with sauteed Vegis, simmer a bit.

Leave above recipe, as is. Add in 1-2T Tomato Paste into sauteed Vegis.

Seasoned Tomatoes, Pre-Cooked:
seasonedtomatosliced
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