Chickpea Wrap

Another quick meal for Meatless Monday!   Seasoned chickpeas in a spinach wrap with spinach leaves and mango chutney = YUM! 

Time: 20 mins

Ingredients:

• 1 can chickpeas
• 1 tablespoon taco seasoning
• 2 spinach wraps
• 1 tablespoon mango chutney
• 2 handfuls spinach leaves

Recipe: 

1. Open the can of chickpeas - rinse thoroughly.  
2. In a medium frying pan, add chickpeas and taco seasoning - stir occasionally for about 3 minutes or until the chickpeas are warm.
3. Lay out the spinach wraps and add the real spinach leaves or toppings of your choice. 
4. Scoop the chickpeas in the middle of each wrap. 
5. Pour mango chutney over both of them, wrap like a burrito and enjoy! 

Mushroom and Kale Quesadilla

Mushrooms are a fantastic way to add a "meaty" element to vegetarian food.  I put them in these healthy whole-wheat roll ups with kale, shredded white cheddar cheese, and diced chili peppers (for a kick) and voila!  a delicious, filling meal for lunch.   I paired this with my creamy tomato soup for a satisfying dinner meal. 

Time: 30 mins

Ingredients:

• 2 whole wheat roll up wraps
• 4-5 mushrooms, washed and sliced 
• 1 teaspoon smoked paprika
• 1 teaspoon butter
• 1-2 sliced chili peppers 
• 1 handful kale
• 1 cup grated white cheddar cheese
• 1 spoon sour cream

Recipe:

1. Use a frying pan to cook the mushroom slices in with the butter and smoked paprika.  Once they're cooked through, set aside in a bowl.
2. Spray the frying pan with cooking spray and set it to medium heat.  Place one of the roll ups flat into the pan. 
3. Sprinkle a handful of the grated cheese on one side of the roll up.  Then, you'll need to work fast so it doesn't burn. 
4. Sprinkle some of the mushrooms, kale, and chili peppers on top of the cheese.  Then, add another handful of cheese and fold the other end of the roll up over the filling.  
5. Press down with a spatula, then flip it over completely so the other side gets heated. 
6. Place the quesadilla on a plate, and repeat the above steps for the second quesadilla.  
7. Use a pizza cutter to cut the quesadilla into 4 triangular pieces.  Dollop with sour cream, salsa, or whatever toppings you like, and enjoy!

Broccoli Cheddar Soup

Broccoli Cheddar soup is one of my faves.  It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base!  No more Panera or Au Bon Pain for me (at least on Monday's!).  Here's a vegetarian version I came up with - it's easy & delish! 

Time: 45 mins total

Ingredients:

• 1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
• 2 cups low sodium vegetable broth
• 2 cups milk (can use lactaid)
• 1/4 white onion, finely chopped
• 2-3 cloves chopped fresh garlic
• 1-2 teaspoons sea salt
• 1 tablespoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 handful diced or shredded carrots 
• 1 tablespoon vegetable oil or butter
• 1/4 cup all purpose flour  
• 1-2 pinches of smoked paprika (optional) 

Recipe:

1. Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
2. Add the flour, seasonings & broccoli. Stir to combine. 
3. Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
4. Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
5. Sprinkle on paprika if desired - and serve!  

This recipe yields 3-4 adult-sized servings. 

Painless Pesto Pasta

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

• 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
• 1 tablespoon salt for the pasta water
• 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts (you can sub walnuts)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt.
2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
4. Strain the pasta and return it back to the pot while it's still hot.
5. Mix the pesto into the pasta until well-coated, careful not to mush it.
6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
7. Enjoy!