Green Onion and Mushroom Pasta

Super tasty! Even though I forgot to serve with grated Parmesan, still super delicious. Will definitely make again.

Green Onion and Mushroom Pasta
adapted from 20 something cupcakes

Ingredients:
1 bunch green onions
1 lb. small mushrooms (I used white button mushrooms)
1/2 cup plus 2 Tbs. olive oil, divided
salt and ground pepper to taste
1 lb. pasta (I used angel hair)
finely grated Romano or Parmesan for garnish

Instructions:
1. Preheat the oven to 500 F.
2. Bring salted water to boil for the pasta, and once boiling, cook according to package directions.
3. Clean and cut the ends off of the mushrooms. On an oven safe pan with a lip, toss the cleaned mushrooms with 2 Tbs. of the oil with salt and pepper. Once the oven is pre-heated, roast for 10 mins.
4. In the mean time, cut up the green ends of the green onions into 1" segments. Keep the white parts for another recipe.
5. In a blender, combine the remaining 1/2 cup oil, the chopped chives, and generous pinches of salt and pepper. Blend until even consistency.
6. Once the mushrooms are cool, cut into quarters.
7. When pasta is cooked and drained, toss with chive sauce and mushrooms. Serve warm or cold.

Vegetarian Jambalaya

This definitely tasted like jambalaya, which is why I think I wasn't a huge fan. It was too meaty, in texture and taste. My brother requested this dish, and since he's been so awesome in helping me in the kitchen this summer, I was glad to oblige.




Vegetarian Jambalaya
adapted from globetrotter

Ingredients:
1 lb. Yves vegetarian shrimp
2 - 8 oz. bags MorningStar chick'n strips
1 - 12 oz. bag MorningStar sausage style crumbles
3 1/2 cups better-than-chicken vegetarian chicken broth
1 Tbs. shrimp boil
1 large onion, chopped
5 cloves garlic, minces
1 - 28 oz. can whole tomatoes, drained, juice reserved
2 cups long grain rice
vegetable oil
salt and pepper

Instructions:
1. Combine vegetarian chicken broth, shrimp boil, and vegetarian shrimp. Boil for 30 mins.
2. In a skillet, combine 1 Tbs. or so oil and sausage crumbles, and sauté on medium-high until caramelized (about 10 minutes). Set aside in a large mixing bowl.
3. Saute in about 1 Tbs. oil the chick'n strips on medium high, until golden brown on most sides. Add to large mixing bowl.
4. Add to skillet oil 1/4 cup reserved tomato juice, onion, garlic, and tomatoes and sauté until soft, chopping the tomatoes into pieces with your spoon as you stir. Add to mixing bowl.
5. Add contents of mixing bowl along with uncooked rice and salt and pepper (to taste) to the shrimp pot. Mix, and then cover the pot and cook for 35 mins on low heat.
6. When the time has elapsed, take the pot off the heat and let sit for 10 minutes more before serving.

Vegetarian Philly Cheese Steak

This is one of the most delicious, fatty things I've ever made. Will definitely make again. I would like to try it with white American cheese, and tempeh instead of Boca burgers.




Vegetarian Philly Cheese Steak
adapted from Food Network - Emeril Lagasse
Makes 4 sandwiches

Ingredients:
1 long, thin loaf of Italian bread, split in half but still connected
2 Tbs. olive oil
2 onions, thinly sliced
1 green bell pepper, thinly sliced
2 tsp. garlic, minced
1 tsp. salt
1/2 tsp. ground black pepper
4 Boca burgers (I used regular Boca burgers)
12 oz. cheese (I used 8 oz. provolone and 4 oz. swiss. white American is suggested)

Instructions:
1. Heat a skillet to medium-high heat and add oil. When hot, add onions and peppers, and cook until caramelized, about 30 minutes. Scrape the bottom of the skillet frequently.
2. Once they're caramelized, add garlic, salt, and pepper, and cook until garlic is sautéed. Set onion and pepper mix aside in a bowl.
3. Cut Boca burgers into 1" strips, and then slice (carefully) those strips in half to be thinner. Add to skillet pan used to cook onions and peppers, and cook on medium heat until golden brown and crusty on both sides. Add more oil as needed.
4. Once all the Boca strips are cooked and slightly crispy, combine pepper mix, Boca strips, and cheese. Let sit to allow cheese to naturally melt, then gently combine. Server on bread as a sandwich.

Ranchero Sauce

Ranchero Sauce
from veggie belly

Ingredients:
1 tsp. olive oil
1/2 onion, diced
2 cloves garlic, minced
1 hot pepper, minced
1/2 tsp. cumin
1/2 tsp. oregano
1-14 oz. can crushed tomatoes
salt to taste

Instructions:
1. Heat oil in medium sauce pan and add onions. Sauté until they become soft. Add garlic and pepper, and saute until soft.
2. Add cumin, oregano, can of tomatoes, and salt. Cook on medium heat until throughly heated.
3. Pour in blender, and blend until desired consistency is reached.

Mexican Rice

I made this to go with taco night. Tasty! I forgot the tomato sauce, but it was still very good with out it. Next time I might not rinse the rice before hand, so it might toast better.

Mexican Rice
adapted from Simple Comfort Food

Ingredients:
1 T. olive oil
1 c. uncooked long grain rice, rinsed
2 c. vegetarian chicken broth
3/4 cup chopped yellow onion
4 c. garlic, minced
1/4 c. plain tomato sauce (optional, I omitted)
1 Roma tomato, diced
1 t. cumin powder
1 t. hot spicy powder (if desired)
1/4 cup peas (frozen, canned, or fresh)
salt to taste

Instructions:
1. Heat oil in a pot on medium heat. Add the uncooked rice, and stir frequently until golden-browned.
2. Add garlic and mix for a minute. Then mix in the rest of the ingredients, minus the peas.
3. Reduce to a simmer, cover leaving a crack, and cook for 20 mins.
4. After it's done cooking, fluff rice, and toss in peas and stir to mix.

Vegetable Enchiladas

Super delicious veggie enchiladas, featuring my homemade enchilada sauce! And this is very versatile. You can use whatever veggies/mushrooms/tomatoes you have on hand!



Vegetable Enchiladas
adapted from Annie's Eats

Ingredients:
1 (15 oz.) can black beans, drained
1 T. canola oil
1 medium onion, chopped
1 bell pepper pepper, seeded and chopped finely
1 zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
1 1/2 cups enchilada sauce, divided
1 cup crumbled queso fresco
1/2 cup minced fresh cilantro
salt and pepper
12-16 (6-inch) corn tortillas
1 cup shredded cheddar cheese

Instructions:
1. Pre-heat oven to 450 F.
2. Add oil to a large skillet on medium heat.
3. Add onion and bell peppers to skillet, and cook until soft. Stir in garlic and cook until fragrant.
4. Combine black beans, sautéed vegetables, 1/2 cups of enchilada sauce, queso fresco and cilantro. Stir until well combined and an even texture.
5. Warm tortillas in the microwave until soft and malleable.
6. Place 1/3 cup filling in a tortilla down the middle, roll, and place seam-down in a 9" x 13" baking dish.
7. Once all the the filling is used up, pour the remaining 1 cup of enchilada sauce over the enchiladas and spread evenly. Then sprinkled the cheddar cheese evenly on top.
8. Cover pan with foil, and bake for 10 minutes. Take off the foil and bake for another 5 minutes.

Spring Rolls

Super tasty. I've made this recipe 3 times now. My family gives it two thumbs up, though they like it better when I saute the bean sprouts in with the rest of the ingredients.


Spring Rolls
adapted from about.com

Ingredients:
3 cloves garlic
1 thumb-size piece of ginger
2 green onions
1 t. cayenne pepper
1/2 cup shredded cabbage
6 shiitake mushrooms (or other mushrooms), sliced into matchstick sized pieces
1/2 cup firm tofu, sliced into matchstick pieces
2 cups bean sprouts
1/2 cup fresh basil
2 T. oil, plus more for frying
1 package egg roll wrappers
2 T. soy sauce
2 T. vegetarian stir-fry sauce
2 T. lemon juice (or lime)
1/2 t. sugar

Instructions:
1. Put the 2 T. oil into a pan, and heat to medium-high heat.
2. In a bowl, combine soy sauce, stir-fry sauce, lime juice, and sugar. Mix until sugar is dissolved.
3. Mince garlic, peel and grate ginger, and chop shallots into match stick sized pieces. Combine all plus the the cayenne pepper into the pan. Sauté until fragrant
4. Add mushrooms, cabbage, and tofu to pan. Then add soy sauce mixture and basil. Cook until vegetables are softened.
5. Pour mixture into mixing bowl, and toss with bean sprouts.
6. Pour oil into a fry-safe pan (not tefalon), until about 1 1/2 in. deep. Heat on medium high heat, until you can drop a bit of egg roll wrapper in and it starts to bubble and cook immediately, but not so hot that it starts to blacken quickly, or so that the oil smokes.
7. Place an egg roll wrapper so a corner is facing you. Put filling in the top half, leaving 1/2 inches unfilled around the edge of that half. Then, start to roll top corner down over the filling. Once the half way mark has been reached, fold each side corner over so that no filling is showing, and finish rolling downwards. Once you get to the end, seal the final corner (the one closest to you) to the roll by dabbing a little bit of water between it and the rest of the roll.
8. Place rolls in oil, and cook until golden brown in color with bubbly crust.
9. Use tongs to take out of oil, and drain on plate lined with paper towels.