Vegetarian cooking is nutritious and easy.
Vegetarian cooking is not only delicious and nutritious, but it can be easy and saves you money at the grocery store. Make ahead meals add to the convenience. Spend a day making a few vegetarian dishes and then pop them in the refrigerator and heat them up the day you would like to serve. Making them ahead saves you time, but it also allows the flavors to deepen. Add this to my Recipe Box.
Eggplant Parmesan
Slice your eggplant into 1/2-inch thick slices. In one bowl beat two eggs and 1 tbsp. of water. Fill a second bowl with 2 cups of whole wheat panko breadcrumbs. Dip your eggplant into the egg mixture and then into the panko. Bake at 375 degrees for 30 minutes, flipping after 15. Spray a lasagna dish with cooking spray and place some bottled marinara sauce in the bottom. Place half of your eggplant and then cover with marinara. Spread with ricotta cheese and sprinkle with mozzarella. Repeat layers. Top with more marinara and cheese. Wrap with foil and refrigerate until ready to serve. Bake in a 375 degree oven for about an hour. Take the foil off halfway through cooking.
Vegetarian Chili
Place 2 tbsp. of olive or canola oil into a large pan. Saute finely chopped onion, green peppers, jalapeno or serranos, garlic, chili powder and cumin. This is your base. Add vegetables of your choosing. Corn, zucchini, portabello mushrooms and carrots are all great choices. Add a large can of diced tomatoes and black beans. Cover and refrigerate. To reheat just place on the stove over a low flame until heated through.
Pasta Salad
Cook your pasta according to the package instructions. When there is only 1 to 2 minutes left in your pasta cooking time, throw the vegetables you would like to use in with the pasta. Broccoli, cauliflower and carrots are great choices. Drain your pasta and vegetables; toss with a bottled Italian or Ranch dressing while still warm. Refrigerate until cool. Toss in some feta or mozzarella cheese to the cooled salad for added protein and flavor.
Marinated Vegetable Salad
Bring a pot of water to a boil. Toss in broccoli, carrots, cauliflower. asparagus and green beans for 1 to 2 minutes. Remove and immediately cover with ice water. This is called blanching. Toss the vegetables with Italian dressing and refrigerate. When it has cooled, add olives and chickpeas.
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