chopped veggies – I used: mushrooms, cherry tomatoes, asparagus
shredded cheese – I used: cheddar, monterey jack, parmesan
1 clove garlic, chopped
1-2 cup whole milk 1-2 cup vegetable stock
2 tbs flour
1. In a large pot, saute the mushrooms and chopped garlic in some olive oil until garlic is fragrant and soft.
2. Add all other ingredients to the pot. Start with 1 cup milk and 1 cup veggie stock. Add more if needed – pasta should be fully submerged so that it can boil.
3. Stir well, bring to a boil, then cover and lower heat to a simmer. Cook until pasta is done (about 15 mins).
4. OPTIONAL: If you’re anxious to dig in, you can eat it at this point and it’s delicious! Or you can take the extra step to bake it. Scoop pasta mixture into a baking pan, top with some extra cheese, and bake at 400 until the cheese on top is melted (about 7-10 mins).
I’ve said before that one of my favorite combos is spinach, tomato, artichoke. I used that combo in this awesome tortellini soup. This soup is so great because it’s light, yet filling.
1 package refrigerated cheese tortellini
6 cups vegetable broth
3 tbs pesto
2 tbs olive oil
3 garlic cloves
1 tbs all-purpose seasoning
1/2 yellow onion
3 roma tomatoes
1-2 cups fresh spinach
1 can artichoke hearts
1. Boil a pot of water. (NOT the pot you’re going to use to make the soup in.) Once the water is boiling, drop in the roma tomatoes. Remove them once the skin has split open. If the skin does not split, take the tomato out, cut a small “X” on the end of it, then put it back into the water until the skin begins to peel away. Remove tomatoes from water and set aside to cool.
2. In the pot where you will make the soup, heat chopped onion, chopped garlic cloves, pesto, olive oil, and seasoning.
3. Once the onion is cooked and fragrant, add the vegetable broth and bring it to a boil. Once boiling, add the tortellini and boil according to package directions (usually 7-9 mins).
4. While tortellini is boiling, chop the tomato and artichoke. Add the artichoke, tomato, and spinach to the pot and boil just for a minute or two. Turn off the heat. (You want the veggies to stay fresh!)
This is the easiest thing to make and it’s so good!
Shredded mozzarella cheese
Seasonings, like dried basil or all-purpose seasoning (optional)
1. Preheat the oven to 350. While oven is heating, chop the zucchini, squash, eggplant, and tomato.
2. In a baking pan, mix the chopped veggies with 1-2 tbs olive oil, some seasonings, and some mozzarella cheese. Stir it up well. Then top it all with a little more mozzarella cheese.
3. Bake at 350 for 30-40 minutes, or until cheese is melted and veggies are cooked through.
1 can of chopped tomatoes (I used chipotle chopped tomatoes)
1 can of tomato sauce (the little half-can size)
1/2 onion, chopped
1 bell pepper (any color), chopped
1 can black or pinto beans, drained (or about 1.5 cups cooked beans)
1 package tempeh, chopped (or soy curls)
corn tortilla, cut into pieces (or crushed/broken tortilla chips)
1 cup frozen or canned corn
3 garlic cloves, minced
1 tbsp chili powder
1/2 tbsp cumin powder
1/2 tsp ground black pepper
4 cups veggie broth or water (that’s one 32 ounce broth carton)
chopped green onion
sliced black olives
1. Throw everything into the slow cooker and stir it up. Cook on low for 8 hours. If it cooks for longer than that, you may want to add some more water/veggie broth at the end.
2. Serve with your chosen toppings.
If there are leftovers, you can freeze it in individual servings for later!
I’m all about the “Lemony” stuff lately. I’ve been squeezing lemons over everything!
This may be a “salad” but it’s loaded with protein from the quinoa and chickpeas.
2 tbs olive oil
1. Cook quinoa according to package directions. You may want to chill the quinoa in the fridge before using it in this salad, but if you’re impatient like me, then it really doesn’t matter that much if it’s chilled or warm.
2. Mix quinoa, avocado, tomato, and chickpeas, then drizzle with olive oil and lemon juice.
Black Eyed Peas, cooked (either cook ahead of time or use canned)
3 tbs olive oil
1. Boil the pasta.
2. While pasta is boiling, chop the squash, tomato, and tear the kale into pieces.
3. When the pasta has about 5-7 minutes left to boil, add the squash to the pot of boiling pasta.
4. When the pasta has about 1 minute left to boil, add the tomato, black eyed peas, and kale to the pot of boiling pasta. Stir until kale turns bright green, but don’t overcook (don’t let kale start turning dull/dark green).
5. Drain. Stir with 3 tbs olive oil and juice of 1 lemon.
Wow, I haven’t posted in so long! Got totally consumed by wedding planning, then after the wedding was over I needed to take a little mental break! But now I’m back!
1 package Filo dough (or Phyllo, or Fillo) – found in the freezer section
1 tomato or a package of cherry tomatoes
Pitted kalamata olives (or any kind of olives that you like)
1 can artichokes hearts, quartered
1 can chickpeas
1. The Filo dough will need to be thawed. The instructions on the box typically say to put it in the refrigerator for 24 hours before use, to allow it to thaw. I’ve never actually done that. I’ve always thawed it in the microwave for about 60 seconds. I’m not saying it’s the best way to do it, I’m just saying it’s an option.
2. Preheat oven to 350. Unroll the Filo dough on a cookie sheet. I used about half the Filo sheets in the roll. Brush the top with olive oil.
3. Top with sliced tomato, olives, artichoke heart, and chickpeas.
4. Bake at 350 for 20 minutes, or until the edges of the Filo dough are crispy.
Cous Cous or Quinoa (can use either one)
Vegetable broth (optional – can use water instead)
1 lemon (for juice and zest)
1-2 tbs fresh dill
Veggies, I used:
1. Cook the cous cous or quinoa in veggie broth (or water) according to package directions.
2. If there are any veggies that need cooking (like edamame or peas), cook them according to package directions.
3. While cous cous/quinoa is cooking, chop all your cold veggies and mix them in a bowl with 1 tbs olive oil, 2 tbs lemon juice, 1 tsp (or more to taste) lemon zest, and 1-2 tbs dill.
4. Mix in any veggies that needed cooking. When the cous cous/quinoa is finished cooking, put it in a bowl and top it with the veggie mixture.
I’ve been all about adding beans to salads lately!
Ingredients (in case you couldn’t guess them):
White Beans (Cannelini Beans, or Navy Beans, or Great Northern Beans all work)
Fresh Basil (chopped)
Vinegar (red wine or balsamic are my favorite) OR lemon juice
I topped mine with some seasoning from a grinder
1. Mix everything in a bowl.
Another pizza this week. I think that pizzas (ones that aren’t loaded with cheese!) are one of the best ways to easily, healthily, and deliciously consume a large amount of vegetables! This combo of spinach, artichoke hearts, and tomato is one of my all time favorites (I also use this combo often over pasta).
Fresh spinach (frozen will work too, but I just think fresh is SO MUCH tastier!)
1 can artichoke hearts (quarter them if they are not already quartered)
1. Preheat oven to 350.
2. Sautee the spinach, artichoke, and tomato in a pan to soften them up a bit. I like to use just a little bit of the artichoke juice (from the can) to do this. You could also use water or olive oil.
3. Top the pizza crust and bake until the crust is warmed through (10-15 mins), or according to the directions on your pizza crust.