3 posts tagged “recipe”
Taking a cue from my ever hip and with it sister-in-law, D, I've started a new topical blog at today.com. EasyVeg will be geared primarily at those interested in making the transition into vegetarianism and those already there who would like tips, pointers, and easy recipe ideas that fall in line with their new diet choice. It will feature recipes, cookbook reviews, product spotlights, vegetarian friendly restaurants, and other vegetarian food related topics.
I'll be looking to my Vox neighbors as well as members of Vox vegetarian and vegan groups for additional topics of interest. Please feel free to let me know about any veggie food products you love (or hate!), vegetarian books, or anything else related to vegetarian food that you think would be of assistance to a vegetarian newbie. ;)
And don't forget to stop by periodically to let me know how I'm doing! Your feedback is welcome, valuable, and very much appreciated.
Ingredients
- 1 Tbsp vegetable oil
- 1 small onion, chopped
- 4-5 cloves of garlic, thinly sliced
- 2 cups shredded carrots
- 1 can (15ozs) black beans, rinsed
- 1 large tomato, chopped
- 1 can (8ozs) tomato sauce
- 1 large jalapeño, seeded and chopped
- 1/2 tsp chili powder
- 3 large flour tortillas
- 1 - 1.5 cups of shredded cheddar cheese
- 2 - 3 Tbsp scallions, minced
- no-stick cooking spray
- Preheat oven to 400 degrees Fahrenheit. Coat an 8" soufflé dish or a 2-quart casserole dish with no-stick cooking spray. Set aside.
- In large, no-stick frying pan over medium heat, warm oil. Add onions and garlic. Stir frequently, and allow onions and garlic to to soften and brown slightly. Add carrots, and cook for 2 - 3 minutes.
- Stir in beans, chopped tomato, tomato sauce, jalapeño, and chili powder. Cook about 5 minutes or until slightly thick.
- Place 1 tortilla in the bottom of the prepared dish. Top with half of the vegetable mixture and 1/3 of the cheese.
- Add another tortilla, almost all of the rest of the vegetables, and another 1/3 of the cheese. Top with the final tortilla, the remaining veggies, scallions, and remaining cheese.
- Bake approximately 20 minutes. Allow the dish to cool about 5 minutes before cutting into wedges.
- EAT IT!
I just had to share this recipe for stuffed tomatoes because it is so delicious! (And super easy - no cooking required)
WARNING: Not for the faint of palette; this recipe packs some big, bold flavor!
What you need:
- 2 cans Italian tuna in olive oil, drained and flaked (Tuna in olive oil is more expensive than just regular old tuna in oil. I use the regular stuff, but you use whatever you like best.)
- 1 can artichoke hearts in water, drained and chopped
- 2 ribs celery, chopped (If you like celery. Joe and I don't, so I exclude it.)
- 1 small red onion
- 1/2 cup pitted kalamata olives, a couple of handfuls, chopped
- 3 tablespoons chopped flat-leaf parsley (about a handful)
- 1 lemon, zested and juiced
- Extra-virgin olive oil, for drizzling
- Salt and pepper to taste
- 6 tomatoes - whichever kind you like best (well, as long as they're big enough to stuff)
- Combine all ingredients (except tomatoes - duh) in a large bowl.
- Seed and hollow out tomatoes with a spoon.
- Season tomatoes with salt and pepper.
- Fill tomatoes with your yummy salad!
- Eat and enjoy!
