Favorite Family Recipes Right to You!

Tag: vegetarian

Vegetarian Philly Cheesesteak Phyllo Tart

Vegetarian Philly Cheesesteak Phyllo Tart

This Vegetarian Philly Cheesesteak Phyllo Tart has all the flavors of the classic sandwich in a lightened up, crispy-crusted tart.  The meal comes together, easily, in less than 30 minutes making it perfect for a weeknight! Print Vegetarian Philly Cheesesteak Phyllo Tart Ingredients Olive oil spray […]

Easy Tatziki Dip

Easy Tatziki Dip

A very simple, easy dish today.  Tatziki dip.  This certainly isn’t a new concept, but I first tried this dish, recently, at a local restaurant.  I loved the idea of making it into a light, easy, lunch dish.  To that end, I made the dish […]

Roast Vegetable Studel Braid

Roast Vegetable Studel Braid

This Roast Vegetable Strudel Braid is the perfect easy weeknight-friendly dish.  The meal is cozy enough for chilly nights, but light enough to enjoy leftovers for lunch the next day.  It is simple, easy and very flavorful.  Make it even easier?  Use leftover roast vegetables, or sub in your favorite veggies as a way to clear out your crisper!

Roast Vegetable Strudel Braid

Ingredients

  • 2 zucchini
  • 1 large eggplant
  • 1 large red pepper
  • 1 small onion
  • half a bag of frozen artichoke hearts.
  • 1 can of crescent rolls
  • Grated parmesan cheese
  • Marinara or pizza sauce optional, to serve

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Black Eyed Pea Patties with Tomato-Cider Sauce

Black Eyed Pea Patties with Tomato-Cider Sauce

These Black Eyed Pea Patties with Tomato-Cider Sauce are a perfect Fall or Winter dish.  These come together quickly, to make your night easy during all of the upcoming busy-season.  Also, with all the heavy dishes of late-Fall, these are a nice option to “lighten it […]

Slow Cooker Vegetarian Split Pea Soup

Slow Cooker Vegetarian Split Pea Soup

This Slow Cooker Vegetarian Split Pea Soup is quick, easy and leaves your home smelling amazing.  You will not miss the ham hock from the traditional versions of the soup.  Serve this with some crusty bread and an easy weeknight meal is on the table […]

BLT QUINOA BURGERS WITH CARAMELIZED ONIONS AND BUTTERMILK-CHIVE SAUCE

BLT QUINOA BURGERS WITH CARAMELIZED ONIONS AND BUTTERMILK-CHIVE SAUCE

These (almost) meat-free BLT Quinoa Burgers with Caramelized Onions and Buttermilk-Chive Sauce are the perfect compromise–almost vegetarian–for your meat loving pals.  Want to keep it all veggie??  Just substitute some soy bacon (Mornigstar makes one).  The patties are really good on their own, so consider having them as a dish (a la a crab cake), or as a lettuce wrap, if you aren’t feeling the buns!

I have topped the BLT burgers off with some caramelized onions (not necessarily a BLT component, but TOTALLY worth including!).

A final sear of the patties with the buttermilk-chive sauce, add on some toppings of your choice and these quinoa patties are ready to hit the plate!

Ingredients

  • 1/2 c tricolor quinoa I used this 1/2 bag is perfect for this recipe save the rest for tomorrow's lunch
  • 1 yellow onion quartered and thinly sliced
  • 1 can cannellini beans
  • 1/4 t garlic powder
  • 1/2 c panko breadcrumbs
  • 1/2 t chili powder
  • 1 egg
  • 2 oz sharp cheddar cheese grated
  • 4 slices bacon cooked and crumbled
  • 1 medium tomato seeded and diced

For the Buttermilk Chive Sauce

  • 1/2 c plain greek yogurt
  • 1 T buttermilk
  • 2 T chives chopped
  • 1 T mayonnaise optional

Optional To Serve

  • 4 Buns
  • Butter Lettuce
  • Sliced Tomato
  • Sliced Avocado
  • Bacon

Instructions

  1. Cook the quinoa according to package instructions.
  2. Place the onion in a skillet over medium heat with 1T of oil. Saute until golden and caramelized, 15-20 minutes.
  3. To make the sauce, combine all ingredients in a small bowl.
  4. Drain and rinse the cannellini beans. Thoroughly mash or process in a food processor. Add in the garlic powder, panko, egg, chili powder, and salt and pepper to taste.
  5. Fold in the cheese, quinoa, tomato and bacon. Form quinoa into patties (the recipe will make 4-5 patties).
  6. Heat about 1T of oil in a skillet over medium heat. Add the patties and cook until golden 3-5 minutes, flip and repeat on the other side.
  7. Serve warm, on buns or not. Topped with sliced tomato, bacon, avocado, butter lettuce and the buttermilk-chive sauce.

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SAVORY BROCCOLI & CHEESE PIE

SAVORY BROCCOLI & CHEESE PIE

This Crustless, Savory Broccoli & Cheese Pie is a wonderfully easy meal, perfect for any weeknight.  It is quick, light, healthy and works well with a variety of side dishes.  Even better–kids love it–boom!  A winner! It starts easily enough with a simple saute on […]

Cauliflower Puttanesca Sauce

Cauliflower Puttanesca Sauce

This Cauliflower Puttanesca Sauce is the perfect dish to transition to Fall! If you want to go very LOW-carb, ditch the noodles entirely and just go with the vegetable base.  I have also made our version vegetarian by swapping the anchovies for capers. Print Ingredients […]

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

This ratatouille seasoned vegetables with couscous and feta is the perfect hybrid that comes together easily for weeknight-friendly food.  The couscous element is ready in less than 10 minutes.  A quick roast in the oven and the base of the veggies is ready to go as well.  Simmer the sauce for under 10 minutes and you have a simple version of ratatouille.

Stir in your perfectly creamy Parmesan couscous and fold in some sharp feta cheese and you are ready to go.

Want a few more veggies?  Add a small onion and zucchini to the eggplant and pepper, roast together.

RATATOUILLE-SEASONED VEGETABLES WITH COUSCOUS & FETA

Ingredients

  • 1.5 c couscous
  • 2 c vegetable broth divided
  • 1/4 c grated Parmesan cheese
  • 1 T dried parsley
  • 1 medium eggplant chopped
  • 1 medium yellow bell pepper chopped
  • 3/4 t salt divided
  • 1/8 t garlic powder
  • 2 Large tomatoes chopped
  • 1/4 t red pepper flakes
  • 1/4 t crushed red pepper flakes
  • 1/2 t black pepper
  • 1/2 t dried basil
  • 2 T fresh chives minced
  • 1/2 t fennel seed
  • 4 oz feta cheese crumbled

Instructions

For the couscous

  1. Bring 1.5c of the vegetable broth to a boil. Stir in the Parmesan cheese, couscous and dried parsley. Remove from heat. Let side for 5 minutes then use a fork to fully fluff up the couscous.

For the Ratatouille Vegetables

  1. Heat oven to 425.
  2. Place the eggplant and bell pepper on a baking sheet. Spritz with olive oil (I used my Misto). Sprinkle with 1/2t of the salt. Cook for 20 minutes.
  3. Spritz a large skillet with olive oil. Heat the tomatoes over medium until beginning to break-down, about 2 minutes. Add the vegetables, the remaining 1/4t of salt, the seasonings and the broth and cook until broth reduces a bit and a sauce-like consistency is formed.

To serve

  1. Fold the couscous into the ratatouille mixture. Top with the feta cheese before serving.

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Smoky Corn Chowder with Squash and Peppers

Smoky Corn Chowder with Squash and Peppers

  This Smoky Corn Chowder with Squash and Peppers would work well any time of the year; however, it is really the perfect Summer-to-Fall transition soup.  It utilizes the veggies at their peak (feel free to sub fresh corn if you have it on hand!).  […]