Vegetable Raclette

What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection. 

Time:  1 hour 

Ingredients: 

• 2 large zuchini  
• 2 summer squash  
• 1 pack portobello mushrooms
• 1 serrano pepper  
• 1 cup shredded carrots (or diced) 
• 1/2 cup shredded gruyere cheese  
• salt & pepper to taste  
• 1-2 tablespoons olive oil  

Recipe: 

1. Dice the zuchini & summer squash, roughly chop the mushrooms. 
2. Slice the serrano pepper & set it aside. 
3. Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy. 
4. Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper. 
5. Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.   

Enjoy as a main, side, or in tacos!  

Calabacitas

Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste!  Here's my take. ​

Time: ​20 mins 

Ingredients:​

• ​1 zucchini 
• 1 summer squash ​
• 1 small onion ​
• 2 red chilis ​
• 1/4 cup corn (I used frozen)​
• 1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well) ​
• 1 whole tomato ​
• 1 tablespoon butter ​
• salt & black pepper to taste ​

Recipe:​

1. Dice the zucchini, squash, tomatoes & onion.  ​
2. In a medium skillet, heat the butter. Chop the chili peppers into little slices.
3. Then add the onion when the butter is slightly melted.​
4. Sauté the onion for 1 min before adding in the chilis. ​
5. Once the onion is slightly golden, add in the corn, ​tomatoes, squash & zuchini. Sprinkle with salt & pepper.
6. Stir to combine then ​cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan. 
7. After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy). 
8. ​With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste. 

Serve as a side dish or in tacos as a veggie filling! ​

Baked Tofu

Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.  

Time: 1 hour

Ingredients: 

• 1 pack extra firm Tofu
• 1/2 cup soy sauce  
• 1 tablespoon honey
• 1.5 teaspoons crushed red pepper  
• 1 teaspoon granulated garlic  

Recipe: 

1. Drain the Tofu well before transferring it to a small hand towel.  
2. Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.  
3. Preheat oven to 400 F.
4. While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.  
5. When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
6. Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.  
7. Repeat for all the remaining cubes, then bake for 25-30 mins.  

Enjoy with your favorite noodle or rice dish!  

Pancit Bihon

Vegetarian pancit bihon! Loaded with crunchy, filling veggies, these noodles are an amazing match for veggie dumplings on meatless Monday! ​

 Time: 30 mins  

Ingredients: 

• 1 pack pancit bihon noodles
• 1/2 cup soy sauce
• 1/2 large white onion, diced
• 3 cloves garlic, roughly chopped
• 1 cup hot water  
• veggies of your choice (I used chopped bok choy, carrots, & purple cabbage)
• 1 tablespoon vegetable oil  

Recipe:  

1. Heat the onion in the vegetable oil until translucent (I used a wok, about 1 min on medium heat) 
2. Add the garlic, sauté for 30 seconds then add in the carrots & bok choy.  
3. Allow the mixture to simmer for about 1 minute before adding the soy sauce.  
4. Add the hot water & bring it to a boil, then pour in the noodles.  
5. Cover the wok so the steam captures the noodles for about 3-4 minutes.
6. Add the cabbage & stir to combine all of the ingredients.   If the noodles seem stiff still, add more hot water & cover again to steam. 

Udon

Winter is for yummy warm hearty soups! ​ You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while. 

Time: 2 hours (most of this is the mushrooms soaking)  

Ingredients: 

• 1 pack udon noodles  
• 1 pack shiitake mushrooms  (can be sliced or not)
• water 
• green onion  
• soy sauce  
• salt & pepper to taste  
• egg if you'd like to add it to your udon

Recipe: 

1. First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
2. Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
3. Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
4. In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
5. Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).  
6. Add in the udon noodles and pepper if you like.  
7. Crack an egg one by one into the pot so it poaches in the liquid (if you like).  
8. Serve hot, garnish with green onion. Enjoy! 

Creamy Vegetable Soup

It's gettin cold outside! Have no fear, my creamy vegetable soup will warm you right up! Soups are amazing because they're one-pot dishes that you can sort-of forget about after you throw the ingredients together! 

Time: 1 hour  

Ingredients:  

• 2 cans unsalted tomato sauce  
• 1.5 cups water  
• 1 large potato, diced into bite sized chunks 
• 1 can mixed vegetables (green beans, peas, carrots, corn, etc) 
• 1/2 onion, diced
• 3 cloves garlic, minced  
• 1 tablespoon Italian seasoning  
• 1/2 cup milk or lactaid
• 1 can beans of your choice  
• Salt & pepper to taste  
• 1 tablespoon vegetable oil  

Recipe:  

1. Heat the vegetable oil for 30 seconds in a large pot. Add the onions & sauté until translucent.
2. Add the garlic & the potatoes, stir to combine.
3. Add the tomato sauce quickly after (so the garlic doesn't have a chance to burn). 
4. Then, pour in the water and raise the heat to high so the soup can start to boil. Feel free to add your cans of veggies at this time also. 
5. Once the soup is boiling, add the seasoning and the beans then cover the pot. Lower to a simmer.  
6. Let the soup simmer about 30-40 minutes for the ingredients to fully marry in their flavors, turning every so often so it doesn't burn.
7. Turn off the heat. 
8. Allow about 2 mins off the stove before you add in the milk. Slowly pour it in as you stir.  
9. Feel free to garnish with Parmesan or your favorite cheese & enjoy!  

Stuffed Mushrooms

What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so  feel free to adjust the ingredients for stuffing based on what you have! 

Time: 30 minutes  

Ingredients:  

• 10-12 large stuffable mushrooms (can also use smaller ones for variety)  
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup grated parmesan cheese  
• 8-10 green olives  
• 1/4 cup bread crumbs  
• 1 teaspoon minced fresh sage  
• 1-2 teaspoons smoked paprika  
• 1-2 tablespoons diced jalapeño

Recipe:  

1. Carefully rinse the mushrooms or wipe them with a damp paper towel.  
2. Pull out the stems & dice them, set them aside in a bowl.
3. Dice the olives & add them to the bowl with the mushroom stems.  
4. Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.  
5. Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed. 
6. Place the mushrooms on a cookie sheet with cooking spray or parchment paper. 
7. Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.  

Tip: when the mushrooms start to form a little moisture underneath, they're ready! 

Eggplant Boats

Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  

Time: 30 min

Ingredients: 

• 2 small/medium chubby eggplants
• 1 medium tomato (I used a deep red heirloom) 
• 2 cloves garlic
• 2 tablespoons crumbled feta cheese  
• 2 tablespoons olive oil
• Salt/pepper to taste  
• Glutenfree breadcrumbs (optional) 

Recipe: 

1. Preheat oven to 450
2. Wash the eggplants & cut them in half vertically  
3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
5. Drizzle 1 of the teaspoons of olive oil over each boat
6. Dice the tomato & fill each boat with some  
7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
8. Sprinkle each boat with some crumbled feta cheese  
9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy  

Eggplant Veggie Burger

Such an easy Meatless Monday dish! Use eggplant slices instead of bread for buns, & a black bean burger instead of meat.  My secret ingredient (truffle oil!) makes it taste like a rich, gourmet treat. This is a delicious, filling way to cut calories & stay fit! ​

Time: ​15 mins 

Ingredients: ​

• 2 black bean burgers​
• 4 slices of eggplant (skin on)​
• 1 tablespoon feta chesse​
• 1 tablespoon black truffle oil​
• Tomato slices ​
• Salt/pepper to taste ​
• 1 teaspoon dried rosemary​
• Olive oil to cook the eggplant ​

Recipe:​

1. ​Heat the black bean burger according to instructions (or use a homemade one!)
2. Pan-sear the eggplant slices on both sides over medium heat for ~3 mins per side. ​
3. ​Sprinkle with salt, pepper & rosemary. 
4. Drizzle 1/2 tablespoon of truffle oil on their side of the eggplant & sprinkle with feta cheese on the one side right before putting the burger patty in between them. ​
5. ​Top with tomatoes, extra feta cheese, and whatever other toppings you like!