vegetarian RECIPIES

This section is currently a work in progress

ALFREDO SAUCE


1 pint heavy whip

1/2 cup (1 cube) butter

2 table spoons cream cheese

1 tsp garlic powder

flavor salt + pepper

1 cup parmesan cheese simmer 15-20 mins med low heat

garnish oregano or basil

SPAGETTI SAUCE


Basil

Black Pepper

Oregano

Thyme

Garlic

Kosher Salt

Red Pepper

tomato paste

asparagus penne pasta


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Ingredients:


1 box Penne Pasta

1 lb of Asparagus (2 Bunches)

1/3 cup Sun ripened tomatoes (1/2 jar)

1/2 cup pesto (basil/oil) (1 Jar)


Directions:


Preheat oven to 450 degrees

Put a pot of water on to boil


Oil a cookie sheet/pan and season with salt and pepper.

Cut asparagus and add to sheet, drizzle oil on asparagus and season with salt/pepper.


Cook Asparagus on 450 for 10 to 13 minutes

Pasta will be done in 10 to 11 minutes


Drain pasta, Add Sun Ripened Tomatoes, and Pesto to the pot.

Mix in Pasta and Asparagus.

Ricotta Spinach Shells


1 eggs

1 1/2 cup mozzarella

1 cup ricotta

1/4 cup parmesan


1tbsp Italian season

1/4 tsp salt/pepper

5 oz spinach (if frozen thaw first)


mix in bowl


6 oz shells

cook 1/2 box (20 out of 40) for 1/2 of the time (boil al dente)


put cheese/spinach mix in shells and bake at 350

RAMEN noodles


1 tbsp olive oil

4 cloves garlic

1 tbsp ginger4 c broth4oz broccoli or spinach

1 tsp soy sauce

3 (5.6z) pkgs of yaki soba or ramen packets

1 carrot grated

2 tbps chives


heat oil in pan

cook garlic/ginger add broth soy sauce and 3 cups water bring to boil

reduce heat and simmer stir in noodles and cook stir in veggies (2 mins)

and serve.

STIR FRY


Veggies:

bell pepper

green beans

broccoli

onion

carrot


oil in pan cook w/lid

add butter, water to steam

then add brown sugar and stir fry - add sesame oil and cayenne pepper


Remember to soak Asian noodles before cooking

Fried Rice


cooked rice (2 cups)

1 can corn

1/2 cup frozen peas

1/2 cup frozen carrots

1/2 cup onion

optional broccoli

1 spoon garlic

2 eggs

3 tbsp sesame oil

1/8 cup soy sauce


cook onion, carrot, pea, then add eggs

once cooked add rice, soy sauce and oil.

Sub Sandwich


avocado

cucumber

spinach

lettuce

honey mustard

optional - pepper jack or havarti cheese

Cuban Sandwich


fake chicken (quorn)

romaine lettuce

red onion

cilantro

jalapeno

aioli sauce

PICO DE GALO


1 Cup Cilantro

2 Jalapenos

2 Limes

2 (Red) Onions

9 Roma Tomatoes

1 Tsp Kosher Salt

(Let it sit an hour before serving.)

TACO SEASONING


Black Pepper

Chili Powder

Crushed Red Pepper

Cumin

Garlic Powder

Onion Powder

Oregano

Paprika

Sea Salt

TACOS


fake meat (quorn)

taco seasoning

iceberg lettuce

avocado or guacamole

sour cream

shredded cheese

salsa or ketchup

optional - onions

Enchilada/FAJITA SEASONING


2 tsp chili powder

1 tsp salt

1 tsp paprika

1 tsp sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp cumin

mix with splash water

Broiled Enchiladas

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Ingredients:


6 flour tortillas

Enchilada sauce (red or green)

Shredded cheese

Rice

Sweet or Yellow Onion

Bell Pepper

Black beans or refried beans

optional - Cayenne Pepper


Directions:


Rice Cooker:

1 cup of rice (generally to 1.5 cups water)

optional - add some salsa, cumin, and butter to the rice cooker for pseudo Spanish rice


Frying Pan:

Sautee onion, and bell pepper in oil on low heat

season to taste: with black pepper and seasoning (chili powder, cumin, paprika, etc.)

optional - add cayenne pepper for heat


Casserole dish:

Preheat over to 400 degrees

Dress the pan with enchilada sauce and cheese


Stuff tortillas:

Add rice, beans, shredded cheese, and pepper/onions.

Roll and place in casserole dish.

dress with more enchilada sauce and cheese


Cook time:

switch oven from bake to broil

put casserole dish in uncovered.

cook for 5 to 10 minutes (keep a close eye so they don't burn).

Remove dish, flip enchiladas one by one and place back in oven for additional 5 to 10 minutes.

Repeat this until desired crunchiness is achieved.


Serve:

with guacamole and sour cream

optional: salsa

GOULASH

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Ingredients:


Oil: ghee, olive oil, butter (Kerry Gold), sesame seed or avocado oil


Spaghettis Sauce: Tomato and Basil


Spices (fresh whenever possible)


Black Pepper

Sweet Paprika

Cumin

Turmeric

Garlic

Ginger


Pasta: Rotini, Penne, or Macaroni Pasta


Veggies:

Baby Bok Choi

Green Bell Pepper

Sweet Onion

Optional: Shallots, Celery, Red Bell Pepper, Broccolini, Kale,


Optional: Kidney beans, Quorn meatless crumbles

  • Add these and spices to either spaghettis sauce or veggies pan or both.


Directions


One pot for Water to boil Pasta


One pan to stir fry veggies.


One pot for spaghetti sauce

  • optional variation of recipe (mix roughly 20% spaghettis sauce to 80% coconut milk)



Chop up veggies and add oil to pan.


½ of sweet onion

1 full bell pepper

1 full baby bok choi

  • optional additional veggies


Add spices and seasonings to taste

Sweet Paprika - A lot of this

Turmeric - A good amount of this

Black Pepper - Sprinkled on top of all Turmeric

Garlic - if fresh, an entire clove

Ginger - if fresh, use peeler to slice thin, then chop up pieces

Cumin - not a lot of this


Reduce heat and let veggies simmer - add water or oil and cover as needed


Strain the pasta


mix spaghettis sauce, pasta, and veggies in pan.


  • optional add shredded cheese prior to serving.

MASALA CURRY


1 cup rice in a rice cooker


Sauce:

1 Can of MASALA

1 Carrot or bell pepper

1/2 onion can of chick pea

frozen peas (1 cup)

cilantro to garnish

black pepper

turmeric


Add to rice

Baby Roasted Potatoes


cut potatoes into cubes

put in bowl with olive oil, salt, pepper, and garlic

place on pan and roast on 400 for 45 mins.


for sweet potatoes roast on 400 for 30 mins.

toss with parsley

Fried potatoes


Ingredients:

Oil: butter (Kerry Gold), or substitute with ghee, olive oil, sesame seed, or avocado oil

Potatoes, Yukon gold or red if possible

Sweet onion

Salt and Black Pepper


Directions:

Add oil and a splash of water to a frying pan.

thin slice potatoes (mandolin is great for this)

thin slice sweet yellow onion (mandolin is also great for this)

toss potatoes and onions into the pan

cook covered on low to medium heat to soften potatoes

uncover/remove the lid, turn up heat to crisp

Macaroni SALAD

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Ingredients:


Celery

Carrot

Cucumber

Green Bell Pepper

Ditalini Pasta (Salad Macaroni)

Best Foods Mayo

Salt


Directions:


Slice/Chop up veggies throw them in a bowl (Kitchen Mandolin works great for this)

(Roughly, 1/4 bell pepper, 1/2 cucumber, 1/4 entire celery bunch, and 1 carrot.)


Boil entire box of ditalini, rinse thoroughly with cold water and strain.

mix pasta and veggies together, then add mayo and mix it all up.

Chill in fridge prior to serving.

coleslaw


Ingredients:

cabbage

celery salt

best foods mayo

salt

ROOT SOUP


- barley

potatoes

rutabaga

onion

celery

garlic

Veggies Soup


11/4 cup celery chopped

2 cup (4) carrots

bay leaves

11/4 cup corn

garlic (4 cloves)

1/2 cup green beans1/3 cup fresh parsley1 cup peas1/2 tsp. thyme

1 can tomatoes (14.5 oz)

1 1/2 cup yellow onion4 cans broth

add water


BANANA BREAD


1/2 cup (1 cube) butter

2 eggs blend it

1 cup sugar blend it

2 cups flour

1 tsp baking soda

pinch salt blend it

1/4 cup sour milk stir it

3 bananas

bake at 325 for 20 mins

sprinkle sugar

bake 325 for 45 mins

STroganoff

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Ingredients:


Stroganoff Seasoning Packet

Egg Noodles

Quorn Meatless Crumbles

Sour Cream


Directions:


Boil noodles al dente


Heat 2 Tbsp Oil in pan.

Add 1 1/2 lbs of Meatless Crumbles

Cook for 2 minutes on medium-high heat.

Add 1/2 Cup Water and Seasoning Packet and stir.

Bring to Boil


Reduce heat to simmer and add noodles.

Stirring occasionally - Let simmer for 5 to 10 minute


Remove from heat and stir in 1 cup of sour cream