My Vegetarian Recipes

I love to cook and improvise a lot. It seems there are generally two types of cooks – those that follow a recipe exactly and those that try to be “creative.” If I’m baking, I try to be as exact as possible, though even then, I’ve had a few adventures. Normally, I take a concept or method and improvise based on what I have and for fun.

I just made a ravioli/vegetable stir-fry that is tasty (eating it now) that I want to share. Quantities are approximate and can be adjusted to your preferences.  Substitutions can easily be made to make it vegan, such as using vegetable-filled raviolis rather than cheese.  I got everything from Costco, pre-washed where appropriate, which made it a quick dish and also generous in quantity with lots of ingredients left-over that I can store for later.

Ravioli & Vegetable Stir-Fry

• 1 package of multi-colored cheese raviolis (or any you prefer) refrigerated.
• 2 cups broccoli florets (mine were pre-cut and washed)
• 5 asparagus stalks peeled at the base and diced
• 1/2 onion
• garlic
• pesto
• parmesan cheese
• 10 multi-colored baby bell peppers (first time having them – found them at Costco)
• 10 baby bella mushrooms
• 1 tomato
• 1 tblsp Bragg’s  liquid aminos
• 1 tblsp Brewer’s yeast
• 1 tsp salt

I started with sauteing sliced onions, then added the vegetables as I prepared them.  The order doesn’t matter too much.  Add salt to make it sweat.  Add pasta.  Cover.  No need boil first as it will steam cook. Add pesto, liquid aminos, nutritional yeast, and top with parmesan (or not if vegan).  I added a few drops of Tabasco to my serving (as I do with just about everything). Quick, yummy and healthy.  Enjoy!

Spinach, Peas & Tofu Enchiladas

• bag of frozen spinach
• bag of frozen peas
• tofu
• garlic
• enchilada sauce
• melting cheese
• green chili sauce (optional)
• white corn tortillas
• few tsps of oil
• tsp of taco seasoning
• salt

Saute diced tofu in a little oil until golden.   Add frozen spinach and peas, garlic (I used roasted that I had).

Turn off stove and add melting cheese.  I used monterey jack and some left-over fresh mozarella.  Add a dash of salt after each addition of ingredient so it is absorbed.

I cooked the tortillas individually with a little oil (three at a time).  You can also wrap them in foil and steam them in the regular oven or use the microwave.  The oil makes them softer.  Roll the filling in the tortillas and place in pan.  Cover with the sauce, any left-over filling, cheese and some green chili sauce if you like it spicier.  I also added a little parmesan.

Adjust the quantities of filling and tortillas for the quantity of enchiladas desired.  This dish can easily be made vegan by

omitting the cheese or using a vegan cheese.

Scrambled Eggs Over Roasted Asparagus

with a side of french toast and apple.

This is what I made for my

family last month for Valentine’s. My husband loves the eggs and asparagus combo and my son loves french toast. My daughter had a little of the eggs and toast.

To make the egg & asparagus dish, roast peeled asparagus (the woody part on the bottom) with olive oil and salt drizzled on it.

You can add parmesaan cheese now or sprinkle at the end as in the photo.  You can add some garlic if you have it.  I broil the mixture on low or high depending on how quick I want to be.

Scramble eggs with a little less milk than usual and cook over low – medium heat.  You will get a creamier consistency with less milk and cooked on lower heat for longer.  Pour over asparagus.

3 Ingredient Yogurt Dressing

Delicious, creamy, and healthy dressing for salads or other items.  Ingredients are approximate based on preference:

• spoonful of plain nonfat yogurt
• 1 tsp of dijon mustard
• balsamic vinegar – as much as you want for the consistency desired.

Mix and enjoy!

Source:  Dr. Malina, Fit TV