vegetarian dinner ideas

{gluten free} Nachos

Ingredient List:

1 large zucchini sliced into 1/4” pieces

1/2 C mexican cheese blend

1 can black beans rinsed

1 tomato chopped

1 avocado chopped

1 ear of cooked corn cut off the cob

1/4 C salsa

Cilantro chopped

Sea salt

Chili powder

Method:

Grill zucchini (I used a George Foreman) until starting to brown about 3-4 minutes

Top with cheese and all other toppings

Add any other topping you have on hand

Cheese should melt if you put it on right out of the grill, if not bake at 350 until cheese is melted

Enjoy!

Print Recipe

Vegetarian Korma

Vegetarian Korma

I made this meal for $10 (I had a few things on hand) and in under 30 minutes, it doesn’t get better than that!

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

2 tsp minced garlic

2-3 yukon gold potatoes cubed

3 carrots roughly chopped

1 C sliced mushrooms

1 C frozen peas

1 8 oz can of tomato sauce

1 jalapeno (optional)

1 tsp ginger powder

1 tbsp yellow curry powder

1 green bell pepper chopped

1 Tbsp peanut butter

1 C non fat greek yogurt

Sea salt

Cilantro or parsley

Method:

In a large skillet heat the oil over medium

Add the onion, garlic and ginger and cook until onions are soft about 5 minutes

Taste and season with sea salt if wanted

Add potatoes, carrots, jalapeño, peas (frozen), mushrooms, tomato sauce and peanut butter

Cook until potatoes and carrots are tender about 10-15 minutes

Stir in yogurt and bell pepper

Cook for 5 additional minutes

Garnish with cilantro or parsley

Serve on rice ( I used couscous)

Enjoy!!

Chili Relleno Casserole

What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half

1 bag (2 cups) pepper jack cheese shredded

1/4 white onion chopped

1 can of diced jalapeños (optional)

1 5 oz can of evaporated milk

1/2 C of milk

2 Tbsp unbleached all purpose flour

2 eggs

1 jar of salsa verde

1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian

What you’ll do:

Heat oven to 350

Grease a 9×13 glass baking dish

Place 1/2 of the peppers on greased baking dish

Sprinkle 1/2 of the pepper jack cheese

Sprinkle onions

Spread jalapeños out evenly over peppers

Mix milk, eggs and flour in a bowl

Pour milk mixture over peppers

Bake for 25 minutes

Take out of oven

Pour salsa verde over casserole

Sprinkle the rest of the cheese over casserole

Bake for an additional 20 minutes or until bubbly

Add fresh salsa to each serving

Enjoy!!!

1 Tbsp olive oil
1 yellow onion chopped
2 small or 1 large green zucchini
1bag of spinach
1 small jar of marinated artichoke hearts ( I used the oil they are marinated in place of using more olive oil)
1 batch of marinara sauce (see previous blog post for recipe) or 1 jar of store bought marinara sauce
1 carton of sliced white mushrooms
1 box oven ready lasagna noodles
2 C shredded mozzarella cheese
1 Tbsp Italian seasoning
1 Tsp of cayenne pepper
Sea Salt to taste
Black pepper to taste
1/2 lemon (juice)

3-4 green onions chopped
Fresh basil 1/2 bunch chopped

What you’ll do:
Preheat oven to 350
Grease a 9×11 glass baking dish
In a medium skillet heat olive oil over medium

Add onion and cook until translucent
Add zucchini and cook another few minutes (3-5)
Squeeze lemon juice in the mixture
Add spinach, mushrooms and oil from the artichokes and cook until spinach is slightly wilted

Add marinara sauce and mix thoroughly

Add all seasonings

With a large ladle (or coffee mug) spoon a layer of the veggie mixture into the glass dish
Then place a layer of the uncooked lasagna noodles
Place artichokes evenly on the noodles
Sprinkle 1/2 of the cheese
Repeat steps until lasagna dish is full
Bake for 30 minutes at 350
Before you serve sprinkle with green onions and basil

Enjoy!!!

Cold Undon Noodle Salad

What you’ll need:
1 package of dry Undon noodles
1 bottle of soy or miso dressing of choice

1 yellow tomato (if available, if not red) cut thinly

5 cherry tomatoes chopped
1 carrot chopped
1/4 package of bean sprouts
1/4 package of snap peas
Any other veggies you have in the fridge

What you’ll do:
Cook Undon noodles according to directions on the package (normally boil for 8 minutes)

Rinse noodles in cold water

Transfer the noodles into the serving dish

Combine miso dressing with noodles

Add all veggies and mix thoroughly

Refrigerate for at least 1 hour

Enjoy!!

Spicy Black Bean Burgers with Gaucamole

What you’ll need:

1 can of black beans (rinsed very well and drained) mashed
1/2 large white onion or a whole small-medium onion
1/2 green bell pepper (de-veined and seeded) chopped
1 jalepeno (de-veined and seeded) chopped very finely
1 garlic clove chopped very finely
1/2 C of bread cumbs (un flavored)
1 large egg
1 TBSP of chilli powder
1/2 TBSP corriander
1/2 TSP cayenne pepper
1 TSP red pepper flakes
1 TBSP of your favorite hot sauce
1 batch of fresh guacamole (you can find my recipe in an older blog post)
Your favorite bun (I like whole wheat large rolls I find at my local Smith’s)
Your favorite condiments ( I used Frank’s spicy hot wing sauce)
Onion crisps (fried leeks would be great too)

What you do:

Preheat oven to 375 (you could also grill these)

Take the mashed black beans and add the onions, jalepeno and bell pepper

In a seperate bowl combine the egg, hot sauce and all seasonings

Add the egg mixture to the black beans

Combine thouroghly

Add the bread crumbs

Combine thouroghly

Divide the mixture into 4 equal sections

Form each of the sections into patties

Place patties on a lined, greased baking sheet

Bake at 375 for 10-12 minutes per side until crispy on both sides

Cut rolls/buns, add patty, sauce, guacamole and onion crips

Enjoy!!!

Tag: vegetarian dinner ideas

{gluten free} Nachos

Vegetarian Korma

Chili Relleno Casserole

Artichoke and spinach lasagna

Cold Undon Noodle Salad

Spicy Black Bean Burgers with Gaucamole