Veg Power

I'm planning on attacking you with some vegetarian and vegan recipes.

Expect striking snacks, murderous meals, and malicious munch.

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Vegan spaghetti and meatballs! Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight… What you need… 1 box spaghetti(I use multigrain) 2 cans crushed tomatoes 3/4 cup kalamata olives 1/4 cup green olives 2-4 cloves garlic(depending on taste) 2 tbsp olive oil 2 Italian veg sausage links(I prefer Tofurkey brand) 1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes) 1 cup frozen peas 1 cup chopped spinach How to make it… Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm. While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes. Add peas, olives, spinach and simmer another 10 minutes or so.   Add sauce to pasta as desired and devour.   View high resolution

Vegan spaghetti and meatballs!

Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…

What you need…

1 box spaghetti(I use multigrain)

2 cans crushed tomatoes

3/4 cup kalamata olives

1/4 cup green olives

2-4 cloves garlic(depending on taste)

2 tbsp olive oil

2 Italian veg sausage links(I prefer Tofurkey brand)

1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)

1 cup frozen peas

1 cup chopped spinach

How to make it…

Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.

While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.

Add peas, olives, spinach and simmer another 10 minutes or so.  

Add sauce to pasta as desired and devour.  

Posted in vegan vegetarian pasta dinner spaghetti meatballs recipe
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Portabella Pizza!  This is a really cool, creative recipe.  Check out the link. View high resolution

Portabella Pizza!  This is a really cool, creative recipe.  Check out the link.

Posted in pizza recipe portabella mushrooms dinner vegetarian
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Vegetarian Mexican Lasagna!!!

So, I was going to make enchiladas but decoded to try out something I had YEARS ago!  It was called a quesadilla casserole, but with the layers, it’s really more of a lasagna style dish.  Really easy to make, very easy to alter(to taste).  

What you need…

1 package ground soy “meat”(you don’t need this, you could use more beans)

2 cups shredded cheese

1/2 white or yellow onion diced

1 can black beans

1 can yellow hominy (corn is just as good)

1 small can chiles(I used jalepenos but I like spice)

16 oz enchilada sauce(alternatively tomato sauce and 1 tbsp taco seasoning would work)

8 tortillas(I use whole wheat flour tortillas)

How to make it…

Saute the onion and ground soy “meat” with tbsp olive oil in large pan.  

Rinse off beans, corn, and drain.  Add to the enchilada sauce along with the can of chiles.  

When the onions and “meat” meat start to brown, add the sauce(with the beans, corn, chiles).  Bring to a boil, then simmer for 5 minutes.  

Add 1/2 cup mixture on bottom of large baking dish.  Put two tortillas down(layer 1).  Add 1/2 cup mixture on top of tortillas.  Add 1/2 cup cheese.  

Add two more tortillas(layer 2), then another 1/2 cup mixture.  On top of that, add 1/2 cup cheese.  

Layer 3 is the same, two tortillas and 1/2 cup mixture with 1/2 cup cheese.

Finish with the top layer, then add the remaining mixture and cheese.  

Bake uncovered on 350 degrees for 15 minutes.  Top with cotija, diced tomatoes and cilantro.  

This will be a hit.  I coultn’t stop munching it.  Says serves 8 people, but it only served me, for two days though.  

Posted in Mexican lasagna vegetarian dinner tortilla
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Finished Indian inspired meal for the night.  All the recipes listed individually below. I’m officially stuffed. Goodnight. View high resolution

Finished Indian inspired meal for the night.  All the recipes listed individually below.

I’m officially stuffed. Goodnight.

Posted in Indian dinner vegetarian tofu healthy
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