People ask me ALL THE TIME for vegetarian recipes that can help them increase the amount of veggies in their diet. This question only comes second to the one about how vegetarians get their protein, to which I've been referring them here, to No Meat Athlete.
In efforts to keep my sometimes-picky vegetarians and carnivores interested in eating the meals that I make, I've been trying to incorporate new, exciting, and sometimes exotic meals into our meal planning.
The following are my amended versions to some of my favorite recipes. For the originals, please click on the links in the titles.
Read on for my top 3 pics of hardiest, tastiest, and most likely to please vegetarian meals. If you'd like to see more, sign up here to receive instant updates and free resources, like my more inclusive guide to filling vegetarian meals that are sure to please.
If you have questions, comments, experiences, or recipes you'd like to share, please do so in the comments section below, or on the SC Facebook page.
(Serves 6 to 8)
1 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
6 oz Kalamata olives, pitted & sliced
8-10 oz Feta cheese, medium-diced or crumbled
6-8 sun-dried tomatoes in oil, drained and chopped
6 oz shredded Parmesan cheese
1 cup packed Basil, chopped or julienned
For the dressing:
7 sun-dried tomatoes in oil, drained
3 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
2 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
7 sun-dried tomatoes in oil, drained
3 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
2 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, and toss well.
Vegetarian Times:
(serves 4 to 6)
This fajita recipe surprised us all! Typically, my expectations are high, but I usually end up with soggy vegetables dripping in oil. Major flop. But the Mojo Chili Marinade just blew my mind! Who would've thought that the citrus flavor would be such a delicious enhancement to peppers and onions?!
Fajitas:
1 recipe Mojo Chili Marinade (below)
3 medium bell peppers (one red, yellow and orange, if available), sliced length-wise, then cut in half
1 large red or white onion, cut into ¼-inch-thick slices
4 portobello mushroom caps
3 medium bell peppers (one red, yellow and orange, if available), sliced length-wise, then cut in half
1 large red or white onion, cut into ¼-inch-thick slices
4 portobello mushroom caps
Cubed tofu (if you're down for it and looking for more protein. It'll soak up the flavor of the marinade!)
4-6 8-inch flour tortillas
Shredded Monterey Jack cheese, salsa, sliced avocado, light sour cream and/or chopped cilantro for topping, optional
4-6 8-inch flour tortillas
Shredded Monterey Jack cheese, salsa, sliced avocado, light sour cream and/or chopped cilantro for topping, optional
- Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.
- Melt some cold pressed Coconut Oil on low-medium heat until melted. Using a slotted spoon, spoon out the vegetables, reserving the marinade, and let it sizzle until they are crips-tender. You'll know when they're ready by the amazing citrus smell wafting through your kitchen.
- Place each tortilla on direct heat (gas range or ceramic cook top) until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon vegetables onto tortillas. Top each serving with desired toppings.
- Roll up and devour.
Marinade:
(Makes 1 Cup)
In food processer or blender, combine all ingredients, and process until smooth and well blended. Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat. If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using.
2 tsp. grated orange peel
½ cup orange juice (juice from 2 oranges)
1 Tbs. fresh lime juice (juice from ½ lime)
⅓ cup olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbs. chili powder
1 Tbs. minced garlic
2 Tbs. minced onion
½ cup orange juice (juice from 2 oranges)
1 Tbs. fresh lime juice (juice from ½ lime)
⅓ cup olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbs. chili powder
1 Tbs. minced garlic
2 Tbs. minced onion
- In food processer or blender, combine all ingredients, and process until smooth and well blended.
- Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat.
- If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using.
Panera Bread / St. Louis Bread Co.
I've shared this recipe on here before, but have to do it again. It's hearty, healthy, full of the most unlikely combination of flavors that are married together in a delicious, chunky soup. Serve with some fresh bread and you'll be set for the day!
This soup includes many ingredients, but don't be intimidated. It's as simple as tossing them all together at once and letting it simmer. Seriously, it's that easy!
½ Tbsp Extra Virgin Olive Oil
1 small Onion, chopped
1 clove Garlic, minced
1 cup brown Lentils (⅓ cup dry cooked in 1+ cup water until almost tender)
¼ cup uncooked Quinoa (I love to use 365 Super Grains from Whole Foods)
¼ cup Sun-dried Tomatoes in oil, roughly chopped
1 can diced Tomatoes
4 cups Miso Broth
2 Tbsp Worcestershire sauce
1 Bay Leaf
1 tsp Paprika
Dash of Cayenne
Salt & Pepper to taste
½ cup fresh Spinach, roughly chopped
½ cup fresh Kale, roughly chopped
1 fresh Lemon, sliced
2 hard-cooked Eggs
1 small Onion, chopped
1 clove Garlic, minced
1 cup brown Lentils (⅓ cup dry cooked in 1+ cup water until almost tender)
¼ cup uncooked Quinoa (I love to use 365 Super Grains from Whole Foods)
¼ cup Sun-dried Tomatoes in oil, roughly chopped
1 can diced Tomatoes
4 cups Miso Broth
2 Tbsp Worcestershire sauce
1 Bay Leaf
1 tsp Paprika
Dash of Cayenne
Salt & Pepper to taste
½ cup fresh Spinach, roughly chopped
½ cup fresh Kale, roughly chopped
1 fresh Lemon, sliced
2 hard-cooked Eggs
- Heat oil in a large saucepan over medium heat. Add the onion and garlic, sauté for a few minutes until onions are translucent and garlic is fragrant but not burned or colored.
- Add all of the other ingredients, except for the greens, lemon, and eggs. (See what I was saying??)
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until grains and lentils are thoroughly cooked.
- After ladling into bowls, top with some chopped greens, a halved egg (or some chicken), and one slice of lemon.
- Jab your lemon slice a couple of times to release the flavor.
- Devour.
