Posts Tagged Vegetarian

Eggplant Lasagna; Lunchbox

Sorry, no pictures again.  We have a semi-regular tradition of sharing dinner with another family in our building every couple of weeks – it’s a great way to make a complete meal out of the odds & ends of two pantries at the end of the week.  Tonight my contribution was an eggplant lasagna, brought to you by the fact that I had 3 eggplant and a box of lasagna noodles to use up.  Crushed tomatoes in the pantry are a staple, so the only shopping was for the cheese.

I sliced the eggplant medium-thin, salted it and let it sit in the colander for about 20 minutes.  Then I layered it on a plate with some paper towels and microwaved it for 5 minutes (hat-tip to Cook’s Illustrated for the idea).  What this extra step does is suck a TON of the moisture out of the eggplant so it doesn’t make your lasagna watery.

For the sauce, I did a simple base of chopped onion and red pepper, salt, pepper, garlic, Italian herb blend, and a 28-oz can of crushed tomatoes.  I let that simmer while the eggplant drained.

Layered it up with some no-boil noodles and mozzarella cheese, grated parmesan on top, and into a 400 degree oven for 35 minutes.  Gorgeousness. Like an eggplant parmesan but without the hassle of breading and frying.  (Without the oil too, I guess, but I’m pretty sure there was enough extra cheese in the lasagna to wipe out that advantage.)

Lunchbox for Monday: Apple slices with peanut butter (peanut butter on the bottom of the container, apple slices vertical); salami & cheese mini-pita sandwiches; buttered green beans (hey, I can dream, right?)

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Vegetable Chili

This is a staple in our house – unfortunately it looks like the pictures are broken in this old post, but you guys know what chili looks like, right?  It’s chili.

The only major change I made this time around was to use pinto beans instead of kidney beans.  Otherwise, this is the same chili I’ve been making for years, the same chili that my mom made for me as a kid.  Every year around this time, I pull out my fall jacket and long sleeved shirts, and start to crave this chili.

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Savory Oatmeal

Special lunch post!  Had to write this down so I know how to make it again because it was pretty crazy delicious.

  • 1 cup water
  • 1/2 cup rolled oats
  • dash of Penzey’s Fox Point seasoning
  • dash of Penzey’s dried shallots
  • small handful of pine nuts
  • egg
  • cheddar cheese
  • butter, salt, pepper

Cook the oatmeal in the water with shallots and Fox Point.  Toast pine nuts in dry skillet, add to oatmeal.  Add butter to skillet, fry the egg.  Put the oatmeal in a bowl with the egg on top.  Grate cheese over everything.  Season with salt & pepper (you won’t need much salt, if any, because there’s already some in the Fox Point seasoning).

NOM NOM NOM NOM NOM.

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Greek-style Picnic Salad

I did not cook this – my husband did!  It was yummy.  (Even Dylan thought so!  Kind of!)

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Mediterranean Veggie Pita

Another healthy salad sandwich!  I’m on a roll!  (Get it?  Roll?  Ha…?)

  • 1 cucumber, seeded peeled chopped
  • 3 plum tomatoes, chopped & drained well
  • 1 can quartered artichoke hearts, drained well
  • 1 small red onion, chopped
  • 1/2 cup halved Kalamata olives
  • 1/3 cup crumbled feta cheese
  • 3 tbsp each chopped fresh mint and oregano*
  • salt & pepper to taste – easy on the salt, the olives and the feta may be enough

Mix everything together.

Serve in pita bread w/ hummus.

*Not in the original recipe, but obviously needed!

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Miso Vegetable Chowder

This soup is embarrassingly healthy, rich and hearty, and takes about 20 minutes to prepare. Though it’s really more of a hearty soup than a chowder, I will defer to the original recipe name here.

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Rosemary-Spinach Griddlecakes; Roasted Lima Beans

This was an almost oppresively healthy meal, but the potatoes in the griddlecakes made it filling, and the rosemary, spinach and feta made it tasty.  The lima beans were also amazingly good – dry cooking them makes them fluffy without becoming grainy, and there is almost no vegetable that the addition of Italian herbs and chopped green olives can’t improve.dscn3897 Read the rest of this entry »

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Cincinnati-Style Vegetable Chili

This is a vegetarian version of my Cincinnati-Style Chili.  (Vegan, actually, if you don’t put cheese on top.)  You can make it fat-free by omitting the olive oil, but you won’t get the flavor benefits of the fat-soluble elements in the chili powder or cumin.  This is the first time I have ever made it in a slow-cooker, and it was quite successful!  The beef version of this chili really does need high heat in the beginning to brown the meat and develop a fond, but the veggies did quite well simply simmering on low for about 8 hours while I went about my day.  The other change I made on this round was to use a can of crushed tomatoes instead of diced, which I think was a good change.

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Smoky Maple Baked Beans; Roasted Broccoli Medley

The baked beans are not quite done yet, but I do not think I like this recipe.   For one, it’s got four different sweeteners in it (maple syrup, molasses, honey, and sugar), and I like my savory foods *savory*.  For another, I think I may have burned it.  We’ll see.

[Post-tasting notes: the beans were atrocious.  I have thrown them out.  What a waste of bacon!  For excellent baked beans, try Alton Brown’s Once And Future Beans.]

The Roasted Broccoli Medley is misnamed (broccoli medley implies several varieties of broccoli – this is a vegetable medley containing broccoli) but simple and good.

  • 1 head broccoli cut into florets
  • 1 large red onion, thinly sliced
  • 1 each large red and green bell peppers, sliced
  • 4-5 large cloves garlic
  • 1/4 cup olive oil
  • 1/8 cup soy sauce
  • 1 tbsp Italian herb blend

Toss everything together in a big bowl, then roast at 400 degrees for 15-20 minutes or until veggies are slightly softened and well browned.

The veggies tonight are going onto open-faced sandwiches and topped with melted provolone.  Mmmmm, cheese!

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Griddled Sesame and Garlic Tofu w/ Wilted Bok Choy

I have a confession: I did not griddle this.  I do not own a griddle.  I pan-seared it instead.img_0160

This dish really drives home the necessity of marinating tofu for a long time – I accidentally let this marinate for 2 days and the flavors were much more intense than my usual 20 or 30 minutes. Read the rest of this entry »

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