Lasagna is one of those great dishes that can feed a crowd! The simple fact that you can make it in advance, refrigerate and cook when needed, makes it a go to recipe for many working moms or busy parents! In my household, I always ended up making two lasagnas; one vegetarian and one traditional with beef/sausage. I think I have played around with just about every vegetarian lasagna recipe I could find. This one is a winner for vegetarians or meat lovers! This recipe is adapted and simplified from a Food & Wine recipe. It starts with a simple bechamel sauce that is spruced up with the addition of jarred pesto sauce and a little red pepper flakes. Continue reading
Tag Archives: vegetarian
Fall is the perfect time for Sweet Potatoes and Black Bean Soup! Why not pair the two together for a deliciously healthy lunch or dinner?
Did you know sweet potatoes are an excellent source of beta carotene, B6, vitamins C & D, iron and magnesium? Wow, all that in one amazing root vegetable! And by now you should already know that beans are an excellent source of fiber and protein. The American Diabetes Association lists sweet potatoes and beans on their list of the Top 10 “superfoods,’’ both carry a high nutritional content without sending blood sugar soaring.
Be sure to have some tortilla chips around for dipping! I like to top my soup with a little sour cream, cilantro and a handful of diced avocado!
I am mad about eggplant! I know so many people that claim they don’t like it, but I guarantee if they tried it, they would be forever enamored with it! These are very similar to Eggplant Rollatini, which I love, but they are not made with Ricotta Cheese. These delicious little edibles could be served as an appetizer, or as a Vegetarian Entree. I love the inclusion of hard-boiled eggs. This is a very Sicilian ingredient that adds a nice texture to this dish. Continue reading
I should have called this recipe “Kitchen Sink Fried Rice” because everything is in it except the kitchen sink! In my household, we make fried rice at least once a week. This has always been one of my favorite recipes. It cooks up in a hurry and will feed a crowd. Don’t worry about following the ingredient list, in fact, I recommend that you look in your vegetable crisper and start there…Use what you have on hand! Sometimes I make this with tofu, onions and peas and carrots and that’s it! Quite honestly, it just depends on what is available at the time.
If you are not using leftover rice, then I recommend making your rice the night before, or earlier in the day so that it has a chance to cool in the refrigerator. Cooled rice makes for better fried rice (in my opinion). Whenever I have used hot rice I ended up with mushy fried rice! I don’t have a rice cooker, so I always use Alton Brown’s Baked Brown Rice Recipe. This is a no fail recipe, put it in the oven and forget about it!
- 4 cups of cold & cooked brown or white rice-grains separated (I prefer short to medium grain)
- 2 tablespoons of oil (peanut, vegetable, canola, etc.) for cooking tofu
- 2 tablespoons of oil for cooking rice
- 2 to 3 tablespoons of soy sauce
- ½ teaspoon of sesame oil
- 1 teaspoon of samba oelek chili sauce or sriracha hot chili sauce* (optional)
- 2 eggs lightly beaten
- 1 pkg. of firm tofu pressed to remove water and diced into small cubes
- ¾ cup finely chopped onion
- 2 carrots peeled & finely chopped
- 1 cup of frozen petit peas (rinse with warm water and drain)
- 1 cup of cooked edamame beans* (optional)
- 1 garlic clove finely minced* (optional)
- 1 teaspoon of finely grated fresh ginger* (optional)
- To prepare tofu: Heat 2 tablespoons of oil in wok. Add tofu. Cook on one side until browned, flip to other side and continue cooking until lightly browned. Remove and drain on paper towel.
- To Prepare Rice; Heat 2 tablespoons of oil in wok. Add onions, carrots, garlic and ginger. Cook and stir until onions become translucent and carrots become tender, about 4 or 5 minutes. Keep stirring mixture, do not let garlic burn.
- Add Edamame to onion and carrot mixture, cook for 1 minute.
- Add cold rice to vegetable mixture. Continue stirring and cooking wok 3 minutes.
- Add peas to rice mixture. Continue stirring and cooking for 1 minute.
- Make a well in the middle of the rice. Add eggs, stir with spatula as though you were making scrambled eggs. Try not to get any rice into the egg mixture during this process. Once you have scrambled the eggs, mix it into the rice.
- Meanwhile, in a small bowl, mix together soy sauce, sesame oil and chili sauce.
- Drizzle the sauce around the edge of the pan. (I do not add the sauce directly to the rice. I prefer to pour it on the edges of the hot pan let it caramelize on the sides and then mix the rice into it. This way the rice does not become soggy.)