seitan pasta

Seitan pasta w peppers

veggie dinner

Veggie sushi & tofu lo mein

grilling veggies

Grilling on vacation

kabobs & couscous

Grilled veggies and chickpea & artichoke couscous

This was a great summer dish.  The grilled veggie kabobs are very quick and easy to make.  Grilled veggies are delicious in the summer.  The couscous dish was so very simple to make also.  I made the couscous and set aside.  Then, warm olive oil and rosemary and add the chickpeas and artichokes, mix together with couscous.  So easy and delicious!

tomato basil pasta

Such a lovely light, summery vegetarian pasta that I enjoy occasionally for lunch or dinner.  This makes enough for 1-2 people.

Tomato Basil pasta

Ingredients:

1 T evoo
1 clove of garlic
1 shallot
1 lg tomato
1-2 T basil
2 -3 T spinach
2-3 handfuls of bowties
couple artichoke hearts, quartered
a squeeze of lemon

Add whatever you like, this is pasta you can’t mess this up.  To keep it simple, you really only need tomato, basil, garlic, olive oil, s + p and some type of pasta.

First, get the ingredients chopped up.  Start the pasta boiling and warm the evoo in a sauce pot.  Add the garlic & shallot to the evoo and saute on medium low heat for a few minutes.  Then, add the tomatoes and cook several minutes on medium heat.  Season with s + p, add the basil and spinach and cook a few more minutes.  Add the artichokes (I love artichokes and try to sneak them in anywhere I can) and squeeze of lemon, along with the bowtie pasta.  Stir together, if you like add parmesan or nutritional yeast.

zucchini lasagna

With so many tomatoes, zucchinis & squash on my counter, I decided to try out a vegetarian zucchini lasagna recipe.

Ingredients:

Marinara sauce: tomatoes, tomato paste, shallots, onion, garlic, basil, s + p, olive oil
Zucchini & Squash
Morningstar faux sausage and crumbles
Veggie mozzarella & parmesan cheese

First, the marinara is made with tomatoes, tomato paste, basil, onion, garlic and shallots.  Saute the onion, garlic & shallots in olive oil a few minutes.  Then add the chopped tomatoes and cook several minutes.  While the tomatoes are cooking down, I prepare the veggies by slicing them with the mandoline and set aside.   As the tomatoes cook down, add tomato paste to thicken the sauce because the veggies will release quite a bit of water when cooking.  Season with s + p and basil.  I then added morningstar faux sausage and crumbles to the sauce.

In the casserole dish, I add a few Tbs of sauce to the dish.  Then, start layering the slices of veggies as you would lasagna noodles.

Layer the sauce with veggie mozzarella and parmesan cheese and slices of the veggies:

Bake on 350 for about 45 mins.

I really enjoyed this lasagna, it was a nice change from the classic style.  The slices of zucchini and squash really taste like lasagna noodles and it’s a very healthy alternative.  My problems with the recipe were the amount of veggies and the amount of cheese used in the recipe.  If I were to make this dish again, I would make a few changes.  I would alternate a row of lasagna noodles with a row of squash/zucchini slices, so there isn’t so much vegetable.  I would also mix in a “tofu ricotta” mixture with the cheese to cut down on the veggie mozzarella.

stirfry

Dinner earlier this week:

Stirfry veggies in the wok

mushrooms, zucchini, carrot, broccoli, onion, artichokes, spinach, garlic, truffle oil, braggs, lemon, over wild rice

roasted vegetables

roasted vegetables mostly from the garden: garlic, red & white onions, red potatoes, artichokes, carrots, squash, broccoli, morningstar faux sausage, in olive oil, with rosemary & lemon

dinner tonight

a southern dinner plate:  cornbread, mashed potatoes, sautéed swiss chard, baked squash

middle eastern apps

The other day we had some delicious vegan apps at Mirage, a middle eastern eatery.  I had toomya (a potato salad type dish), foul mudamas (fava beans, garlic and evoo) and delicious hummus.