vegetarian

Three (Almost) No Prep Vegetarian Dinners

/ Mel / 20 Comments

Sometimes life just feels as though it is moving too fast. Well, ok . . . maybe that’s most of the time (to me, anyway). On those weeks when I have not been a dutiful meal planner and have not created a detailed list of groceries, dinners can become quite chaotic in the Cozy and Sage household. I am a diehard believer in the power of planning (meals and everything else), but when I do fall off the wagon, these are some of the meals that save our family dinners.

Note: One challenge in preparing vegetarian meals for my family is ensuring the meal contains enough protein. Canned beans have become an easy, healthy go-to solution for us; thus, all of the recipes below use some form of canned bean.

Baja Potatoes

baja potato

  • 2-4+ baking potatoes (depending on the number of individuals you are feeding)
  • 1 can black beans (mostly drained)
  • shredded cheese
  • chopped tomatoes
  • sour cream
  • salsa
  • Adobo seasoning
  • chopped onions (if desired)

When I’m running late and dinner needs to be fast, I love to throw a few washed and pricked baking potatoes in the microwave. After those are done, I microwave the black beans for about 2 minutes with some of the Adobo seasoning and about a quarter of a cup of chopped onions (optional) stirred in. Then I simply set the potatoes and the toppings out on the table and allow folks to dig in!

(Simple) Red Beans and Rice

simple red beans and rice

  • 1 bag frozen rice steamer bag (I use frozen brown rice steamer bags from my local Kroger)
  • 1 can dark red kidney beans (drained)
  • 1 can diced tomatoes (half-drained…leave a little juice)
  • salt, pepper, cumin, onion powder (or garlic powder) to taste

First, I toss my bag of frozen brown rice into the microwave and cook. (Sometimes I am super ambitious and make my own frozen bags of rice ahead of time, but I usually resort to store-bought. Just being honest.) After the rice is done, I combine the beans, tomatoes (with a little of the fluid), and my desired spices, then microwave the beans for about 2 minutes. When done, stir the rice and beans together in a large bowl and serve. Et Viola! Dinner is served!

(Effortless) Chickpea Salad

chickpea salad

  • 1 can of chickpeas (drained)
  • 2 medium tomatoes, chopped
  • 1 cucumber, chopped
  • 1/2 small red onion, chopped
  • 6 ounces crumbled feta or goat cheese (goat cheese makes for a creamier dressing)
  • favorite Italian dressing, added to taste (our favorite is the Kraft Tuscan House Italian)

Chop, chop, chop!  Toss everything in a bowl, stir, and serve. It doesn’t get any easier than this, folks! This is an especially nice dinner for hot summer evenings (and a handy side dish for other meals, too).

While it’s true I use a microwave to cook most of these meals (because I am almost always in a rush), they can be prepared in an oven/on a stove top as well. Just FYI.

I hope this post is helpful and thanks so much for stopping by! Stay cozy!

Vegetarian Holiday Meal Plan 2017

/ Mel / 6 Comments
holly

Courtesy of Pixabay

I have been somewhat vegetarian in the past . . . for about ten years I was lacto-ovo-pesco-vegetarian (milk, eggs, and fish) and quite strict about it. That changed years ago for various reasons, including social as well as health.

Recently, however, a young member of my immediate family has become more environmentally and ethically aware and has decided to become vegetarian (lacto/ovo, but not pesco). Normally for a family gathering, I would serve vegetarian friendly options and still maintain the traditional fare for those interested parties, but that is hard to justify to someone so young, especially when even the mere presence of meat seems bothersome to him.

Since I have the luxury of only feeding a small handful of people on this particular holiday, I have decided to go lacto-ovo-vegetarian for the meal. The other folks have been warned and have agreed to the terms, so my preliminary menu (subject to change, possibly) is as follows:

Quiche

I have made my own quiche before, and I am tempted to try it again. The ones I buy, though, are generally so much prettier than my own. I usually purchase mine from the nearest PCC bakery (admittedly, they are actually concocted by an outside bakery), as they usually have a good selection, including some vegetarian options.

I like quiche as an option for protein since not everyone at the event is quite as keen on tofu. Served warm, I feel as though quiche can take the place of a hearty (meaty) main dish with relative ease.

Roasted Vegetables

Although I love cold salads, I definitely prefer warmer fare in the winter months, and so our veggies will be cooked for this meal.

My father and son both love Brussels sprouts (seriously, they will compete for the last one) and so I will do some form of them. I have previously done them in a pan or in the oven, and I definitely prefer them from the oven, usually with some olive oil, honey, and lemon (simple recipe coming soon). Since it is a holiday, I am considering doing a fancier version, like this one from Kalyn’s Kitchen. With nuts and gorgonzola, it looks delish!

I will also probably do a quick roast of sweet potatoes, squash, and/or some asparagus. If I am very lucky, perhaps my saintly husband will do us up a batch of homemade kale chips! (If anyone wants the recipe, let me know and I will see if I can convince him to post it here on Cozy and Sage!)

Quinoa Salad

I have discovered the wonders of quinoa just this year and I am in love! I usually make a cold quinoa salad (like my Mediterranean-inspired one), but I think for the most part, except serve it warm and exchange the cucumbers for roasted yellow and orange peppers.

Mediterranean Inspired Quinoa Salad

Mediterranean-Inspired Quinoa Salad

If you like couscous, I highly encourage you to give quinoa a try! It is different from couscous, but still very delicious in its own right!

Biscuits

. . . from a refrigerated Pillsbury can, and mostly just because my son likes to help put them on the cookie sheet and “make” them. Absolutely too cute!

Pie

Although I so love pumpkin pie, I have had requests for something different. I think we will go with a cherry pie (if I purchase it, I suppose I will have to check for ingredients such as gelatin and the like) and vanilla ice cream. Not quite traditional, but perhaps it is time for a new tradition.

 

What holiday are you celebrating this year? Are you planning a holiday meal? What are you having?

Peace and warmth to all; stay cozy!

Cheater Vegetarian Enchiladas

/ Mel / 5 Comments

We love Mexican food in my house! At any given moment, we are guilty of having various types of salsas in the refrigerator, beans in the cupboard, and a diverse assortment of tortillas lurking in the breadbox (whole wheat, flour, spinach, etcetera), ready for any Mexican-inspired craving. We prefer authentic, of course, but when we don’t have the time or inclination to go out, we attempt something simple and fast at home. This particular recipe was actually pioneered by my husband and son on a busy night years ago (I just added more cheese).

vegetarian enchilada

cheater vegetarian enchilada

This recipe is about as simple as it gets. It might appear time-consuming at first glance, but honestly the preparation only takes about ten minutes at the very most. Most of the production is already completed by using a premade enchilada sauce. (Note: not all enchilada sauces are created equal, and because this recipe depends heavily on the sauce for its flavor, try to choose the best one available to you.)

This recipe is versatile in that it can be easily doubled or tripled if you have a large crowd to feed; just make sure you have a large enough pan! It can also be a quite economical meal if you purchase generic items or some items in bulk.

enchiladas in pan

vegetarian enchiladas in the pan

Cheater Vegetarian Enchiladas

6-10 tortillas (depending on the size of your pan)

1 can of vegetarian refried beans

2 cups of shredded cheese (we prefer sharp cheddar)

1 can of premade enchilada sauce

Start by lightly greasing a 9×13 baking pan (I usually use a Pyrex-type glass dish), or larger depending upon the number of enchiladas you want to assemble. Place a tortilla on a clean, flat surface and spread a spoonful of refried beans (roughly 1/4 cup per enchilada) along the middle. Top the beans with a sprinkle of cheese (retaining some for the topping), roll up somewhat tightly, and place in baking dish. Repeat for desired number of tortillas and nestle each enchilada next to one another in the pan. Open and pour your favorite enchilada sauce over the top and sprinkle with remaining cheese. Bake at 375 degrees for approximately 20 minutes (until cheese is melted and any exposed tortilla is slightly crispy).

enchiladas 2

cheater vegetarian enchilada

If you wanted to get a little fancy, it might be nice to include some grilled or oven-roasted vegetables in them. Of course, these could be made with meat if desired; however, meat should be completely cooked prior to assembling the enchiladas.

Serve with preferred toppings and sides; we like sour cream, some Spanish-style rice, and some of our various salsas. Enjoy!

What do you like to make on a busy weeknight?

Stay Cozy!