Tag Archives: vegetarian

Go-To Weeknight Baked Pasta

Easy Weeknight Meals, Main Courses, , ,

baked pasta

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Baked Pasta

This is my number one go-to weeknight meal for when I really don't feel like cooking. I make this in individual baking dishes so that it can be customized to each person's taste. The recipe below is for a single serving, but can be multiplied to accommodate any number of servings.
Servings: 1

Ingredients

  • 3/4 cups dried high-fiber white penne pasta*
  • 1 1/4 cups of pasta sauce
  • 1 pinch oregano
  • 1 pinch marjoram
  • 1 pinch of crushed red pepper flakes optional
  • 2-3 tablespoons of shredded mozzarella provolone, or parmesan cheese
  • salt and pepper to taste
  • Any combination of the following-
  • fresh basil torn
  • fresh spinach
  • minced red onion
  • minced fennel
  • minced zucchini
  • cherry tomatoes
  • chopped artichoke hearts
  • kalamata olives
  • sundried tomatos
  • roasted red peppers
  • veggie meatballs**
  • sliced veggie Italian sausage

Instructions

  • Preheat oven to 350 degrees.
  • Bring a pan of salted water to a boil and add pasta.
  • Cook pasta at a rolling boil for approximately half the time recommended on the package (usually ~5 minutes).
  • While pasta is cooking combine pasta sauce, spices, salt and pepper, and additional ingredients in an individual-sized, oven-safe casserole dish.
  • Drain pasta and combine with sauce mixture.
  • Top with cheese and a sprinkle of salt and bake at 350 for 30 minutes.
  • Remove from oven and serve.

Notes

*Ronzoni Smart Taste is the brand that I prefer
**Trader Joes and Nate's both have excellent veggie meatballs

Summer Corn and Tomato Salad – Two Ways

Low Calorie, Salads, , , , , , , , , , , , , , , , , ,
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Mexican Grilled Corn Salad / Summer Corn and Tomato Salad

Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
Servings: 6

Ingredients

Mexican Grilled Corn Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled jalepeno* seeded and minced (optional)
  • 1 grilled orange pepper* finely chopped
  • 1 pint cherry tomatos halved
  • 1 avocado finely chopped
  • 1 clove garlic pressed or finely minced
  • juice of 1 lime
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • 1 TSP agave nectar
  • 3 tbsp chopped cilantro or flat leaf parsley

Summer Corn and Tomato Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled medium zucchini* chopped
  • 1 pint cherry tomatoes halved
  • 1/2 small red onion finely diced
  • 1 clove garlic pressed or finely minced
  • 2 TBSP olive oil
  • 2 TBSP red wine vinegar
  • 1 TSP agave nectar or you could use sugar
  • 3 TBSP basil chiffonade
  • Optional Additions-
  • 1/2 cup of fresh mozzarella perline, or other shape cut into small dice
  • 1-2 cups of cooked Israeli couscous turns the salad into a hearty lunch or light dinner

Instructions

  • Combine all ingredients, toss and serve.

Notes

*To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.

Cauliflower Dal

Low Calorie, Main Courses, Vegan, , , , , , , ,

 dal 002

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Cauliflower Dal

A dal is an Indian stew made from lentils or beans. This flavorful version uses panch phoran, a whole spice blend containing equal parts of fenugreek, fennel seeds, cumin seeds, black mustard seeds, and nigella seeds. You can find this blend in well-stocked spice shops, Indian markets, or online.
Servings: 4

Ingredients

  • 1 head cauliflower broken into florets
  • 2 TBSP coconut oil canola oil would work fine as well
  • 1 1/2 cups red lentils rinsed and drained
  • 4 cups vegetable stock*
  • 1 medium onion diced
  • 1 TBSP tumeric
  • 1 1/2 TBSP panch phoran
  • 1/2 TBSP crushed red pepper or aleppo pepper optional
  • 1 jalepeno or other chile minced (optional)
  • 1 1/2 inch piece of ginger grated
  • 2 medium tomatoes diced (you could also use canned diced tomatoes)
  • salt and pepper
  • cilantro for garnish

Instructions

  • Preheat oven to 400 degrees
  • Toss cauliflower florets with 1 TBSP coconut oil, salt and pepper and roast in oven for 15-20 minutes
  • Heat remaining TBSP of coconut oil on medium high heat; add panch phoran and stir until seeds begin to pop
  • When seeds begin to pop, add onion and saute for 3-5 minutes
  • Add chile and garlic and cook for another 1-2 minutes
  • Add broth, lentils and tumeric and bring to boil
  • Cook at a simmer until lentils are soft and breaking apart, about 20 minutes
  • Add roasted cauliflower to lentils and continue cooking for another 5-10 minutes until mixture and flavors are well combined
  • Season with salt, pepper, and chile flakes to taste and serve alone or over rice, garnished with cilantro

Notes

* I like Better Than Boullion No Chicken Base
Adapted from Fat Free Vegan Kitchen