My first Hibachi experience for the boyfriend’s birthday (we went to Edo’s). Amazing. Here’s a little bit of food porn 🙂
Tag: vegetarian
Vegetarian Tacos:
What you need:
Whole Grain Corn Taco Shells (or soft tortillas-(whatever your preference)
1 can of pink/red/black beans (your choice, just rinse and drain the beans first)
Cheddar/Jack Cheese, shredded (you can use any cheese you like!)
1 red bell pepper, diced
1 orange bell pepper, diced
2 red onions, diced (one for the beans, one for the guac!)
6 cloves of garlic, smashed and chopped well (3 for the beans, 3 for the guac)
2 tablespoons of cilantro, chopped (half for beans, half for guac)
2 hass avocados (not a fan of the big ones), cubed and removed from the skin
1 lime (you need the juice of the lime!)
1 jalapeno (seeded if you like- I like it nice and spicy!), diced finely
2 tomatoes, diced (1 for guac and…well you know the rest)
2 teaspoons of freshly ground cumin
Salt, pepper to taste
How you make it:
1. Gather all guac ingredients (avocados, tomatoes, onion, garlic, jalapeno, cilantro and lime) and mix well. Make it as chunky (or not) as you’d like. Season to taste with salt and pepper. **Hint: to add more flavor add a dash of ground cumin and the zest of the lime you just used the juice of!**
2. In a skillet add some good extra virgin olive oil. Let heat up over medium-high heat and toss in onions. Add pinch of salt and let onions soften. Add garlic and stir.
3. Toss in bell peppers and tomatoes, season with cumin and salt, pepper. Add tomatoes and beans. Let cook for 5-10 minutes. Season more if necessary. Once beans are cooked, toss in the cilantro.
4. Build your tacos!
Just typing this recipe made me hungry!
I hope you enjoy readers! Think about tomorrow’s dinner today and save the stress.
Peace, love & no beef!
G
Spinach (gluten & wheat free) pasta with baby broccoli and tomatoes sauteed in garlic, olive oil and lemon zest. Seasoned with salt and freshly cracked black pepper (trust me, this makes a difference. The flavor is unbeatable).
This was light, refreshing and is easy to make on a ridiculously hot summer day.
[And in case you’re wondering…I didn’t eat much of this while I was sick. I made this but just barely nibbled on it.]
A simple yet tasty salad (without lettuce!). Yes, salads are much more than the usual lettuce, tomatoes, cucumbers, and dressing. Getting creative with salad not only makes it delicious, it makes it fun! I love concocting something random and tweaking it. Then again, I do that with everything I eat. I am familiar with flavors I like and am learning to pair things that compliment one another.
My amazing Aunt Lisa sends me recipes quite often and this particular salad happened to be one of them. Once you see how simple this recipe is, I promise you’ll make it your go-to summer time salad.
What you need:
1 ear of corn, roasted (you can do this over a flame if you don’t have a grill)
2 avocados, diced into cubes
1 yellow/orange tomato, diced
1 red vipe ripened tomato, diced
1 can of organic black beans, drained and rinsed
2 tablespoons of finely chopped cilantro
Juice of 1 lime
Salt, pepper, garlic powder & chili powder (a teaspoon of chili powder gives it a kick)
How to make it:
1. Combine in a bowl. Toss gently. Season with salt, pepper, garlic powder and chili powder.
2. Eat!
If you’re an avocado fan (like I am) this is the perfect salad for you! Avocados are loaded with nearly 20 essential nutrients, like fiber, potassium, Vitamin E, B-vitamins and folic acid! Tasty and good for you? What a fabulous combination!
That’s all for now veggie lovers!
Peace, love and no beef!
Guramrit
Super Easy Veggie Lasagna (For Melissa E.)
I’m a big fan of cooking things that can last pretty much the entire week and this lasagna is one of those things that just tastes and makes you feel good. I randomly came across this recipe for lasagna when I was tired of the same old cheese and sauce get up. I have tweaked this recipe for my liking including different veggies and adding different herbs each time. My friends and family have tried this recipe and have even requested it occasionally. Trust me. It’s that good. Feel free to tweak this to your taste buds and experiment. Experiment with veggies you like. I’m partial to zucchini, yellow squash, mushrooms and spinach. I hope you enjoy this recipe as much as I do!
What you need:
1 box of no-boil lasagna sheets (this is MUCH easier and cuts cooking time. It still tastes phenomenal)
1 Jar of your favorite Marinara sauce (mine is Victoria Marinara- if you’re on a budget don’t buy this sauce. You can easily season a jar of Ragu or Prego to suit you. I recommend Victoria because the flavor is just incomparable)
1 15 oz container of ricotta cheese (I opt for part-skim)
1 tablespoon of freshly chopped basil
1 teaspoon of dried oregano
1 teaspoon of fresh/dried rosemary (if you can find fresh please get it! It’s worth it!)
3 cloves of garlic finely chopped
1 bag of baby spinach, washed and set aside
1 zucchini, cubed
1 yellow squash, cubed
1 package of cremini or baby bella mushrooms, diced
1 can cream of mushroom soup
1 small bag of pre-shredded mozzarella cheese
1 cup of freshly grated Parmesan Cheese (or Romano- equally as yummy)
Salt & Pepper, to taste
How you make it:
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine 3/4 of the jar of marinara sauce with the container of ricotta cheese. It is important that all ingredients are room temperature in order to ensure everything is evenly incorporated. Add fresh and dry herbs, season with salt and pepper and set aside.
2. In a skillet, heat extra virgin olive oil over medium heat. Add garlic. Once fragrant add zucchini and yellow squash. Sautee for about 3 minutes and toss in the mushrooms. Season with salt and pepper. After 2 minutes of sauteing the mushrooms toss in the baby spinach and stir until slightly wilted. Once wilted, add the can of cream of mushroom soup and stir until all veggies are coated. Feel free to season once more.
3. Take a deep lasagna pan (you can get the reusable kind) and layer the bottom with some of your marinara mixture. Add 3 lasagna sheets (they MUST not touch) and top sheets with vegetable mixture. Add another layer of lasagna sheets then proceed with the same process (marinara mixture, mozzarella cheese, parmesan, then veggies, lasagna sheets, etc).
Tip: It doesn’t matter if the marinara and the veggies touch- just keep layering until you feel content
4. Once you reach the last layer, take the reserved 1/4 marinara sauce and spread over the top of the lasagna. Sprinkle with mozzarella, parmesan and cover with aluminum foil. Bake for 20 minutes with foil on. After 20 minutes, remove the foil and cook for an additional 20 minutes. Feel free to add some panko breadcrumbs for added crunch to the top layer.
5. Enjoy it while it’s warm and serve with a salad on the side or a nice warm slice of garlic bread. 🙂
No Beef Here 