Pasta with Roasted Red Pepper Sauce

Ingredients -

Pasta (Rotini or a smaller, tight noodle)

1 package Silk Soft Tofu

Roasted Red Peppers in Jar

3 cloves minced garlic

4 oz of tomato paste

3-4 leaves freshly chopped Fresh Basil

1/4 cupParmesan Cheese

1 tsp (to taste) Red Pepper Flakes

1 tsp Oregano

Cup of frozen peas

Cook pasta in water with a pinch of salt. When almost done, add frozen peas. Cook for another couple of minutes. Strain pasta and peas and return back to the pot.

Meanwhile, in food processor, combine all other ingredients and pulse for a couple of minutes until combined. Add salt and pepper to taste. Pour the tofu/pepper mixture into pot with the pasta and the peas. Combine the sauce and pasta and heat for about 5 minutes, until sauce is heated through.

This recipe was so easy and it was a nice change from marinara or red sauce, but wasn't as heavy as a cream sauce.

Margherita Pizza

Ingredients -

Pizza crust

Tomatoes (3 or 4 thinly sliced)

Mozzerella cheese (fresh thinly sliced)

Basil

Olive Oil

Salt

Do you know the history of the Margherita Pizza? My dad is the king of all things random, but I actually found this story quite interesting. In the 1800's, Queen Margherita took a tour of the Italian kingdom with her husband. During her travels, she saw many people, including peasants eating flat pizza bread. She was very curious, and ordered a chef to her royal palace to make her a selections of her new found pizzas. To honor the queen, the chef made a special pizza to represent the colors of the Italian flag (tomatoes, mozzerella cheese and basil- red white and green). This pizza became her favorite and when word got out, she became even more popular than she already was with the Italian people. The pizza was named after her and quickly spread all over the world. I love random facts about food!

Anyway, this pizza is very easy to make and tastes so light and delicious.

Preheat oven to 400 degrees. Use either premade crust (Trader Joe's makes a good one, so does Jewel- found in the bakery section), or make your own (haven't done this yet...). I lightly brush the crust with olive oil for a nice crispy taste. Spread thinly sliced tomatoes all over the pizza, and top with thinly sliced fresh mozzerella. I then sprinkle a pinch of Salt and cut up some basil leaves.

Cook in the oven until cheese is melted and crust is golden. So yummy!

Granola and Yogurt Parfait

Any type of lowfat yogurt (I like Dannon Light and Fit Vanilla Yogurt- only 90 calories!)
Mixed fruit - Raspberries, Strawberries, or whatever you like best!

For granola -
Ingredients-
Organic Rolled oats (about 4-5 cups)
Flaxseed
Coconut pieces (about 1/2 cup)
Toasted Walnuts or Almonds
1/2 cup of Vanilla extract
Brown Sugar (1 cup)
Water (1/4 cup)
Raisins or Cranberries

Preheat oven to 200 degrees. Mix rolled oats, flaxseed, coconut, toasted walnuts in a bowl. Meanwhile, microwave brown sugar and water for about 5 minutes, until all brown sugar has set. Stir in Vanilla extract. Pour brown sugar mixture over the oats and stir until well coated. Put in oven for about 45 mins, until lightly golden. Stir in raisins or cranberries after baked.

Layer in yogurt and granola and fruit of choice in a bowl and bon appetit!

Fake Steak Sandwiches

I know a lot of people get weirded out by fake meat. My husband, who when asked what his last meal would be, said without hesitation, a big piece of steak (in case you are wondering - I said sushi, but I would need to go to a REALLY good place b/c not just any would do) was a skeptic at first, but when I made what I call "fake steak" from Trader Joes, he loved it!

Ingredients-
Trader Joe's Beef-Less Strips
Whole Wheat Pitas
Hummus (I used store bought, but I am going to attempt to make my own very soon...more to come!)
Feta cheese (I like Athenos fat free)
Onion (chopped in strips)
Green Pepper (chopped in strips)


Saute Beef-less strips for about 5 minutes in olive oil (package says 2-3, but I like these a little bit more done b/c they tend to be chewy if not). Add onion and green pepper - cook another 2-3 minutes. Open Pita, spread hummus on inside. Stuff the Pita with fake steak, onions and peppers and sprinkle with feta cheese.

Pesto, Tomato and Mozzerella Paninis!

This is a recipe I read about in a great Vegan Cookbook called The Conscious Cook by Tal Ronnen. The book is great, but there are a lot of ingredients that you don't use everyday. In addition, even though I am a veg, I am not a vegan and still cook with cheese. So I put a little spin on Tal's recipe and I must say, it was a hit!

Ingredients--

Bread (I like Italian Loaf Bread)

Fresh Mozzerella

2 med size Tomatoes

For the pesto-

1/2 cup toasted pine nuts

1/4 cup finely chopped fresh basil

3 cloves of garlic (less if you don't like it really garlic-y like I do!)

1/4 c fresh parmesian cheese

pinch of sea salt

pinch of cayenne pepper

1/4 c of olive oil

Combine all ingredients for the pesto in a food processor. Pulse about 10 times until finely chopped. Then add the olive oil in a stream at the top of the spout. Pulse a couple more times.

Put either butter of olive oil (I use I can't believe its not butter spray) on the outside piece of bread.

Spread pesto, sliced tomatoes (I like them finely sliced, about 1/4 inch thick) and thin slices of mozzerella on bread. Toast in panini press for about 5 minutes. Viola!

For the love of Basil

Everyone needs a favorite spice, don't they? Mine is basil. I fell in love with basil the first time I bought it fresh (makes such a difference, doesn't it?). It has such a fresh aroma, and its flavor is distinctive, but not overwhelming at all. AND then I find out that many herbalists recommend basil for those who have digestive issues and motion sickness because of basil's anitpasmodic properties. Does it get any better than that? Basil, I am in love...

Here are some fun facts about my pal basil -
1. Basil is part of the mint family.
2. The primary source of the worlds basil comes from Egypt, followed by the U.S.
3. Basil is Greek for "royal".
4. If preserved in olive oil, basil can keep up to 6 months!
5. In Italy, basil is a token of love. In Romania, if a girl gives a sprig to her boyfriend, they are engaged. A good hindu is laid to rest with basil on their chest and it serves as a passport into paradise.

Veggies and Dip

Sometimes at work, I get the munchies. Okay, a lot of times. Instead of going to the vending machine or just munching on whatever I can find around the office, I want something healthy and somewhat substantial. My new fav snack? Oikos Greek Yogurt (I like the 4oz size - only 40 calories!) mixed with a partial pack of any ranch dressing pack from the grocery store (found in the aisle with salad dressing). Then I just dip broccoli, celery, carrots, or whatever veggie I feel like that day and it tastes just like ranch dip, but without all the calories. So much more filling than snacking on a bag of chips or a cereal bar. AND...I feel like I can have more b/c of it! Yum!

Pasta with Pesto and Peas

Ingredients

1 box of spaghetti (I like whole wheat pasta, but anything will do)

1 bag frozen peas

1 cup of finely chopped fresh basil

3-4 cloves of chopped garlic

1 teaspoon of olive oil

1 cup of pine nuts

Cook spaghetti to instructions (Adding a bit of olive oil to the water may help with it not sticking while cooking). In a microwave safe bowl, add a little while to the peas and microwave for 5 minutes. Once done, allow to cool for a few minutes, or briefly splash with cold water. Meanwhile, in a food processor, pulse garlic, pine nuts, basil. Add most of the peas to the food processor (leave some for garnish in the pasta). Slowly add the olive oil while pulsing the mixture. Drain pasta and stir in pesto mixure and add in peas. YUM!

I love pesto. I also love my food processor. I must admit- I got married over 2 years ago and was a bit intimidated by it, and left in in a box this whole time! I know, I know...silliness. Well, I got brave in 2010 and now I am in love. It is the best, and SO not scary. To all those ladies who think that it is scary- don't, it'll change your life! Anywho....love pesto and love peas, so this recipe seemed like a no brainer. I originally made the pesto with mint...but I thought it was a bit too minty for my liking, maybe next time I try, I will use less.

Stuffed peppers with couscous, veggies and feta

Ingredients-

2 bell peppers

1/4 c of feta cheese

Couscous - 2 cups (I like the Near East brand - toasted Pine nut is my fav)

1 zucchini
1 yellow squash

approx 3 oz Tomato Paste

Garbanzo Beans (approx 1/4 can)
1/4 c Yellow Raisins (optional)

1/4 c Pine nuts (optional)

dash of oregano

fresh basil

Preheat the oven to 400 degrees. Make the couscous according to package instructions. Core the bell peppers by cutting off the top and pulling out all seeds, I like to keep the tops to "top off" the pepper while cooking, but totally optional. Chop both the zucchini and squash in thin round pieces and then again in half.

Toast the pine nuts until brown (a friend once told me not to eat pine nuts raw b/c you can get pine nut fever! I always toast my nuts now, thanks Jen!)

Once the couscous is done cooking, mix it with the sauteed veggies, garbanzo beans, pine nuts, raisins, tomato paste and a dash of salt and pepper. Fill the peppers with the couscous mixture and pop in the oven for approx 25- 30 minutes until the top is a bit brown.

This recipe was delicious! My husband said that it is the feta that makes the recipe. I have to agree...I did forget the raisins (whoops, I even had them right on the counter!) but that is okay...they would have added a bit of sweetness, which I love, but I will add them next time. The pine nuts (my addition) and the basil flavors really came out. So good! AND...I made a little extra for lunch tomorrow (and dumped the rest of the garbanzo beans in with some raisins). I love recipes that can double as lunch the next day. I have a feeling that this may even be better the next day because the flavors will have time to set. I will let you know! Next day...leftovers were delicious!! Will definitely make again!

Welcome to my Kitchen!

Hi there! Welcome to Veggie Kitchen! I have decided to take my love of cooking and trying new things combined with an obsession with taking pictures of food (all of my friends will atest - all of my vacation pics are the meals that I ate!) and write a blog about it.

I am a vegetarian (technically a pescatarian b/c I do eat fish) married to a carnivore. I am always on the hunt (no pun intended!) for delicious and healthy veggie options to eat that aren't JUST pasta. I will share with you my favorite veggie recipes that I have found and ones that were originally intended for meat that I have turned into vegetarian.

If you have any suggestions or comments, please share!