Tag: vegetarian

“Impossible Sausage” Buffalo Zucchini Bake

“Impossible Sausage” Buffalo Zucchini Bake

A quick and easy vegetarian dinner that you can easily customize to make it the way you like it

Greek White Bean and Feta Burgers

Greek White Bean and Feta Burgers

When I was a vegetarian, I tried lots of different veggie burgers–commercially made, grain-based burgers, bean burgers, Impossible burgers, Beyond Meat burgers–you name it. Even now that I can eat poultry and seafood again, I still love a good veggie burger. I often make black 

Cheesy, Yummy, Eggplant & Pesto Panini

Cheesy, Yummy, Eggplant & Pesto Panini

I first had a sandwich similar to this at a diner in Maryland when I was vending at a science fiction convention and went to dinner with some friends/fellow vendors. The original had roasted red peppers instead of pickles (which is also awesome), but I like the vinegar kick from the pickles.

What you’ll need:

1 medium eggplant

1 loaf sourdough bread

jarred pesto sauce

mayonnaise

2 eggs

Italian-Seasoned bread crumbs

Sliced Provolone cheese

1 jar of sandwich-sliced dill pickles

Cooking spray

Cut the rounded sides off of your eggplant, and slice the rest into roughly 1/2″ slices, lengthwise. Beat your eggs and dip the eggplant slices into eggs, then into the bread crumbs. Place on a greased cookie sheet, spray tops with cooking spray, then bake at 350 degrees for 30 minutes.

Spray one side of a slice of bread and place face down on your electric griddle, or in your frying pan. Place 1-2 slices of cheese on the bread, top with a piece of the cooked eggplant, then two slices of pickle, and one or two more slices of cheese.

On the other piece of bread, spread mayonnaise and pesto, then place on the sandwich and spray the top with cooking spray.

Let the sandwich grill for 3-5 minutes, checking after 3 minutes to make sure it’s not browning too much.

grilled eggplant sandwich

When toasted, flip the sandwich and grill another 3-5 minutes. When the bottom piece of bread is nicely toasted and the cheese is melted, remove from the heat, cut in half, and devour.

As with most of my recipes, you can tweak the fillings to your taste. Don’t like mayo? Leave it out. Don’t like pesto? Try red or green curry paste, mustard, roasted red pepper paste, ketchup–whatever you like.

Don’t like Provolone, or don’t have any on hand? Use Mozzarella, or Pepper Jack, or Swiss. Don’t like pickles? Use roasted red peppers, pepperoncini, or olive tapenade. It’s your food–make it the way you want it!

Try this for your next Meatless Monday, and let me know how you liked it!

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Eggplant & Pesto Panini


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  • Author: Retrogirl
  • Total Time: 55-60 minutes
  • Yield: 4 servings 1x

Description

This layered, grilled sandwich looks complicated, but is super easy and super delicious!


Ingredients

Scale

1 large eggplant, sliced lengthwise, in 1/4″ to 1/2″ slices

1 loaf sliced sourdough bread

Jarred pesto sauce

Mayonnaise

2 eggs

Italian-Seasoned Breadcrumbs

Sliced Provolone Cheese

1 jar sandwich-sliced dill pickles

Cooking Spray


Instructions

Spread the breadcrumbs into a pie pan. Break the eggs into a second pie pan, and scramble them.

Dip the eggplant slices into the eggs, then into the breadcrumbs. Place in a single layer on a large greased baking sheet.

Spray the tops with cooking spray, then bake at 350 degrees for 30 minutes.

If you have a nonstick electric griddle, heat it up to the sandwich setting. If not, heat up a frying pan to medium heat. 

Spray one side of a slice of bread with cooking spray and lay it on your griddle or in your frying pan. 

Layer the bread with two slices of cheese, then one slice of eggplant, two pickle slices, and two more slices of cheese. Spread the top piece of bread with mayonnaise, then a layer of pesto. Place on the top of the sandwich, and spray the top with cooking spray. Repeat with the rest of the ingredients to form your remaining sandwiches.

Grill your sandwiches for three minutes, check to make sure it’s not browning too much, and grill another 2 minutes, until golden brown.

Carefully flip the sandwiches and grill the other side for 3-5 minutes.

Cut in half, and devour!

Notes

Be sure to have plenty of napkins on hand, because these sandwiches are messy, but so, so good!

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: stovetop
  • Cuisine: Italian
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Irish Cauliflower Cheese Side Dish

Irish Cauliflower Cheese Side Dish

Cheesy, yummy Irish comfort food

Creamy Spinach and Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna

This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission.

Being half Sicilian, I grew up eating a lot of pasta. A LOT of pasta. Spaghetti, penne with Italian sausage, lasagna, all with red sauce, at least once a week.

As an adult, I rebelled against red sauce, until I started making my own (but that’s a whole ‘nother post).

I became a much bigger fan of garlic and olive oil (preferably over penne with broccoli), Alfredo, primavera, vodka sauce–anything except marinara.

So when I found a recipe that loosely resembled this one, I jumped on it. Of course, I have to tweak, and change, and do things my way, so after some trial and error, I came up with this creamy lasagna that my family LOVES.

Now, I know the package says no-boil lasagna noodles. I know this. I also know that if I parboil them, they still maintain their integrity, so they’re easier to set in layers, but it also cuts the baking time in half.

It’s entirely up to you whether or not you want to boil them, parboil them, or just lay them in the pan straight out of the box. Just adjust your baking time accordingly.

Start by pouring enough Alfredo sauce into the bottom of a 13×9 to just cover it, then lay down your first layer of noodles and cover with another thin layer of sauce.

Saute a small onion and a package of sliced mushrooms in a little olive oil until lightly browned. Season with salt and pepper, then spread over the noodles and sauce. Lay down another layer of noodles and sauce.

Squeeze as much water as you can out of a 20 oz bag of spinach and combine it with garlic salt and pepper to taste. Spread this mixture over the noodles and sauce, then top with two cups of shredded mozzarella, pepperjack, or a combination of whatever cheeses that you like.

Build the final layer with another layer of noodles and sauce, and the last two cups of shredded cheese.

Bake at 350 degrees for 30-40 minutes, or until the cheese is melted and the noodles are tender.

Serve with a simple green salad and garlic bread for a hearty comfort-food dinner.

What You’ll Need:

One package of lasagna noodles–you’ll use about 12 noodles

Two jars of Alfredo sauce

20 oz package of frozen spinach

small package of mushrooms, sliced

one medium onion

salt, pepper, and garlic salt to taste

4 cups of shredded mozzarella, or other cheese

Olive oil to saute vegetables

What’s your favorite pasta and sauce combination? Let us know in the comment section below!

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Creamy Spinach and Mushroom Lasagna


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  • Author: Retrogirl
  • Total Time: 55-60 minutes
  • Yield: 12 Servings 1x

Description

Creamy, cheesy veggie lasagna that even your kids will like!


Ingredients

Scale

1 box lasagna noodles–you’ll use about 12

2 jars Alfredo Sauce

20 ounce package of frozen spinach, thawed

1 package slice mushrooms

1 medium onion

salt, pepper, and garlic salt, to taste

4 cups shredded mozzarella or pepperjack cheese

2 tablespoons olive oil


Instructions

Preheat the oven to 350 degrees

Parboil the lasagna noodles for 8-10 minutes, then drain.

Start by pouring a layer of Alfredo sauce in the bottom of a 13×9 pan, then lay a layer of noodles atop the sauce.

Slice the onion and saute in olive oil. Add the mushrooms and saute until cooked.

Season with salt and pepper, and spread over the first layer of noodles.

Lay down another layer of noodles and top with more sauce.

Squeeze the liquid out of the spinach and season with garlic salt and pepper. Spread over the noodles and sauce in the pan. 

Top with 2 cups shredded cheese.

Build the final layer with another layer of noodles, sauce, and the last two cups of shredded cheese.

Bake for 30-40 minutes, or until the cheese is melted and the noodles are tender.

Notes

Serve with a simple green salad and garlic bread

  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Dish
  • Method: Baking
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Israeli Couscous Salad

Israeli Couscous Salad

This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission. Since Stephan and I just moved into a new house and I had to pack, move, unpack, and re-shelve all of our pantry items, I decided to 

Basque Garlic Salad Dressing

Basque Garlic Salad Dressing

Believe me–I know. It looks like nothing special, but oh boy. Once you try it, you’ll be hooked.

Vegetarian Pasta e Fagioli

Vegetarian Pasta e Fagioli

This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission.

If you’ve been following the blog for a while, you know that I was a vegetarian for over four years due to an allergy to meat. While I am now able to eat poultry and seafood, I don’t think I’ll ever be able to eat red meat again. This recipe is a go-to for me when I want a big pot of comforting soup, and it’s super versatile! Want to use ground beef, ground turkey, or Trader Joe’s Beefless Beef? Go ahead! Want to use a different type of pasta? I’ve used shells, elbows, bowties, and others. Want to add more vegetables? I’ve added sauteed bell peppers, and mushrooms, but you can add whatever you want.

Start by chopping one medium onion and sauteeing it in a large pot in a few tablespoons of olive oil. When the onion is soft and translucent, add two 14.5 ounce cans of diced tomatoes, one 15.5 ounce can of cannellini beans, 32 ounces of vegetable stock, one tablespoon of Italian Seasoning, eight cups of water, salt and pepper to taste, and one cup of TVP (textured vegetable protein). Seriously–just dump it all in the pot and bring to a boil, then let simmer for 20 minutes.

I usually buy my TVP from Bob’s Red Mill, but I found a great deal on it at The Cheese Shop in Stuart’s Draft, VA. It’s a soy protein and soy flour product that works as a meat substitute in any recipe where you would use ground beef.  It has a similar texture, but almost no flavor, so you’ll want to season it before using in other kinds of recipes. In the soup though, you don’t need to season it separately.

After 20 minutes, add 2-3 cups of dry pasta (I used elbow noodles this time). Simmer another 20ish minutes until the pasta is cooked.

Serve with rolls, garlic bread, or saltines. This recipe makes a HUGE pot of soup, so you’ll have leftovers for days. After the first night, the pasta soaks up a lot of the broth, so you can either add more broth, or enjoy the leftovers as they are.

What’s your favorite go-to winter warmer?

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Vegetarian Pasta e Fagioli


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  • Author: Retrogirl
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x

Description

This vegetarian pasta e fagioli delivers the same great taste as the traditional ground beef version, but is perfect for vegetarians or those who prefer to eat less red meat.


Ingredients

Scale

1 medium onion

2 tablespoons olive oil

2 14.5 oz cans of diced tomatoes

15.5 oz can of cannellini beans

32 oz vegetable broth

1 tablespoon Italian seasoning

8 cups water

1 cup Textured Vegetable Protein

3 cups dried pasta–whatever shape you like

Salt and pepper to taste


Instructions

Dice the onion and saute in the olive oil in a Dutch oven or soup pot.

When the onion is soft and translucent, stir in the tomatoes, beans, seasonings, TVP, and broth. 

Seriously–just dump it all in the pot.

Let simmer 20 minutes.

Stir in the pasta and simmer another 20 minutes, or until the pasta is al dente.

Notes

Serve with rolls, garlic bread, or saltines. The pasta soaks up a lot of the broth as it sits in the fridge, so you can add more broth to the leftovers, or enjoy it as it is.

  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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Creamy Scalloped Sweet Potatoes

Creamy Scalloped Sweet Potatoes

This post may contain affiliate links which cost you absolutely nothing, but may provide me with a commission. Back in early November, Stephan and I took a quick, one-night trip down to the Outer Banks of North Carolina to read, walk on the beach, eat,