Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Ingredients:

On the grill

• 1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds

• Olive oil (for grilling)

• 1 large plum tomato (about 4 ounces) 
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• For the dish

• 1/3 cup chopped fresh basil plus sprigs for garnish

• 1 tablespoon white wine vinegar

• 1/4 cup olive oil

• 2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced

• 2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. 

Place on the grill. 

Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. 

Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.

Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter.

Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.

Rate: 8 1/2 beans

Vegan & Vegetarian Food Pyramid

Home-ade Christmas Tea

A while back I was sick with a cough and I wanted something to soothe my throat. There was two teas in my cabinet, both I did not like. The reason the tea got its name is that when it's done it smells like christmas! I decided that I would take the spices in my cabinet and stir up my creative juices. The tea was so amazingly good I just had to share with the internet.

Needed:

• Cinnamon
• Allspice
• Nutmeg
• Sugar Cubes
• Honey

1. Take a wet paper towel and drape it over a tea mug. Poke a couple of holes in it with a fork. This is like a tea bag.  

   2. Put a spoon over the cup. Take the Allspice, Cinnamon, and Nutmeg and fill one spoonful of each. Then put all the spices in the "tea bag" and slowly pour water in. The spices will slowly dissolve. 

    3. Pour the water that is in the mug and put it in a pot. Put the pot on the stove top and then turn the heat up to high. Wait until it boils, so that the spices dissolve as much as possible. 

   4. Then put the tea back in the mug. Add two sugar cubes and a spoonful of honey. And your finished! Enjoy your tea, follow my blog, and/or share this recipe! 

A Little Bit About a Vegetarian Lifestyle

Being a vegetarian is a choice, not mandatory. The typical thought running through everybody's mind is that it is extremely hard to survive as a vegetarian, but you will find as you progress in vegetarianism it becomes very easy. In fact, it becomes a lifestyle. In the beginning of becoming a vegetarian, no matter if you make the exception for fish, chicken, and/or neither, it is very difficult. One week into the process I wanted to quit. I missed hearing the sizzling sound of bacon or the smell of roast beef. I didn't enjoy it, but to be honest I didn't want to show that I was weak and uncommitted. After about a month it got better. If you are younger like me than you need someone to help you cook. You should be so thankful if you have wonderful parents to make you vegetarian meals! If you are an adult cooking the meals everyday it will take a while, but in the end it will end very well. In the ending of your adventure, vegetarianism is a very suitable lifestyle for anyone and everyone!

It's been awhile...

Months have gone by and I haven't even thought about our blog! So, I'm happy to say that I am definitely starting up again. Recipes are getting more and more exciting. My next recipe will be for a tea I came up with by just throwing things in. Hoping to see you all comment, like, and/or follow us!

A Great Book: Okay, So Now Your a Vegetarian

So, you wanna become a vegetarian?

  Being a vegetarian isn't as easy as it looks. And becoming one, is even harder.  You need to have the will power. Your parents might not support you but, this is what you are putting into your body so they can't stop you. Thats advice for people not old enough to make there own decisions. I became a vegetarian with my best friend, Justine, after her papa told us all about when he worked at a slaughter house and what he had to do. He was trying to scare us and it worked. We swore to be vegetarians. Both of our parents assumed that it would last for a week at most. I have proudly been a vegetarian for two years and I don't plan on stopping it anytime soon, or anytime at all. She was on and off because being a vegetarian is very hard and expensive. Her mother also didn't approve so she had no choice but, to go back and forth. I remember when my friends mother made "meatless" chili for us one night at dinner time. The next hours were spent with stomach grumbles as loud as a corvette engine and headaches rated a 100 out of 10 in pain. Finally, her mother apologized and said that she forgot it had meat in it. My friend and I knew she was lying and that she just didn't support our decision. Their are 10 easy steps to becoming a vegetarian:

1) Have a reason (Ex. animal lover, don't like the taste, religious beliefs, staying fit and heathy, want to try something new, economics, etc.)

2) Read up! I love goveg.com, so try it even if you aren't becoming one!

3) Find a website with recipes for your every needs. ) I recommend keeping a note book of your favorite recipes and where you found them)

4) Start cutting out different meats every week and see how you do or cut it out all at once.

5) Find protein substitutions.

6) Tell friends and family and see how they react. But, if they disagree, it's still up to you.

7) FInd vegetarian foods you like and restaurants you like.

8) Talk to  your doctor and another doctor that can help you with the process.

9) Take any recipe with meat and use "fake" meat. (Ex. Morningstar)

10) Maybe organize a group of vegetarians to talk to and share recipes or look in your area for one to join!

Congrats, your a vegetarian! F0r more information, email me at hgdazzeo@gmail.com!

Philly Cheese- "Steak" Sandwich

To add a little more pizzazz to your sandwich, try topping it with some fresh lettuce and tomato.

What you will need:

• 2 teaspoons olive oil
• 1/2 small onion, thinly sliced into rings
• 1/2 teaspoon chopped garlic
• 4 ounces seitan, cut into thin strips
• 1 tablespoon anchovy-free Worcestershire sauce
• 1 hoagie roll, cut in half lengthwise
• 2 slice provolone cheese

Directions:

1. In a medium-size skillet over medium-low heat, heat the olive oil. Add the onion and garlic. Saute until the onion lightly browns, about 4 minutes. Add the seitan and Worcestershire sauce. Cook until the seitan is browned on both sides and heated through, about 3 minutes. 
2. Transfer the hot onions and seitan from the skillet to the bottom half of the hoagie roll. Top immediately with the cheese slices. Place the top half of the hoagie roll over the cheese. Wait several minutes for the cheese to melt and then serve immediately. 

Serving Size: 

1 person

Optional: Frys, Peas, Carrot, etc.

Rice With Fresh Vegetables

  Rice with fresh vegetables can be easy to make and they are not  time consuming. Whether your on the go or heating it up for a quick lunch Rice With Fresh Vegetables will do you good.

  What You Will Need:

   

•    Corn (not on the cob)
•    Red Bell Pepper
•    Green Bell Pepper
•    Rice Of Your Choice
•    Medium Sauce pan
•    Small Sauce pan
•    Water

    Directions:

  

1.  Chop Up Red Bell Pepper and Green Bell Pepper and prepare your corn.
2.  Put Rice Into medium sauce pan with water, for 10 minutes
3.  Put aside Rice for 5 minutes 
4.  Put Red bell pepper, Green bell pepper, and Corn Into small sauce pan add 1/2 cup of water, cook for 5 to 10   minutes 
5.  Mix Vegetables with rice 
6. Let cool of for 3 to 5 minutes!

   Servings:

• 1 to 2 People

          

French Mocha Cafe

If you prefer your drinks iced, skip heating the coffee. Just mix it all together and then add ice. C'est tres bon!  Whether you are on the go or just need some more bounce in your step, this caffeinated or un-caffinated drink will perk you up!

What you will need:

• 1 cup of very hot strongly brewed coffee
• 2 tablespoons milk
• 1 tablespoon chocolate syrup

Directions:

1. Add all the ingredients to a cup of coffee and stir well. Add more chocolate or milk to taste. Reheat in the microwave if you like your drinks warmer.
2. Serve immediately.

Serving Size:

1 person

Baked Granola Apples

Baked apples are inexpensive to make, fast to cook in the microwave, and easy to clean up. Try this recipe when you are in a hurry or when you want something nice and warm to fill you up.

What You Will Need:

• 1 baking apple ( Golden Delicious, Red Delicious, Rome, etc.)
• 1 tablespoon granola, slightly crushed
• 2 teaspoons brown sugar
• 1 teaspoon margarine

Directions:

1. Core the apple and pare a 1-inch strip of skin from around the middle.
2. Place the apple in a small, microwavable dish. Layer the granola, brown sugar, and margarine into the center of the apple.
3. Cover with plastic wrap and microwave on HIGH power for about 3 minutes. The cooking time will depend on the type of apple, the size, and the power of your microwave.

Serving Size:

1 person

Tunisian Vegetable Couscous

   

       What You Will Need:

 

      

•      1 red onion, chopped
•      1 zucchini, coarsely chopped
•      1 yellow squash, coarsely chopped
•      1 carrot, coarsely chopped
•      1 red bell pepper, coarsely chopped
•      1 yellow bell pepper, coarsely chopped
•      1/2 cup sliced baby portabella mushrooms
•      4 cups vegetable broth
•      1/2 teaspoon smoked sweet paprika

•     1/4 teaspoon salt
•     1 tablespoon chopped fresh cilantro
•     1 (16 ounce) can chickpeas, drained
•     2 Roma tomatoes, sliced
•      2 cups dry couscous 
•      1 teaspoon grated orange zest
•      1/4 teaspoon ground cardamom

         Directions:

1. Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

     Servings:

•     6 People

    

  

   

Stir Fried Sesame Vegetables with Rice

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          Ingredients:

•  1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch piece 
• 1 large red bell pepper, cut into 1 inch pieces
• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root

• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

   

      Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
2. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

   

        Servings:

• 4 People

                          

Hearty Vegetable Lasagna!

 Ingredients: 

• Lasagna Noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup, chopped green pepper
• 3/4 cup, chopped onion
• 3 gloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 jars of pasta sauce
• 1 teaspoon, dried basil
• 1 container part skim ricotta cheese
• 4 cups, shredded mozzarella cheese
• 2 eggs
• 1/2 cup, grated parmesan  

Directions:

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Serving Size: 

12 people

Easy Vegetarian Pot Pie!

   

 What you will need:

 

•  One can of condensed cream of potato soup
•  One can of mixed vegetables, drained
•  1/2 cup of milk
•  1/2 teaspoon of dried thyme
•  1/2 teaspoon of ground black pepper
•  2 frozen pie crusts, thawed
•  One egg, lightly beaten   

           

        Directions: 

1. Preheat oven to 375 degrees F
2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. Spoon the filling into bottom pie crust. Cover with top crust and crimp edges to seal. Slit top crust, and brush with beaten egg.
4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

     Serving Size:

•  6 people

               

Soup Snack!

   
Today's recipe is an easy soup for an easy lunch!

You will need:

1. Better Than Bouillon vegetable broth or canned vegetable broth
2. Salad pasta or any small pasta
3. Pot
4. Spoon
5. Drainer

Step One: Boil some water in a pot.

Step Two: Boil the pasta for about 7 or 8 minutes

Step Three: Add in a a teaspoon to the boiling water

Step Four: Let it boil, stir consistently.

Step Five: Add butter or salt.


Pasta:

Broth:

Enjoy!!!!

My New Best Friend

This is my best friend, Better Than Bouillon. This is a great vegetarian broth that I use for everything. I make soup with it a lot. You only have to use one teaspoon to make soup for 2-3 people. One jar is more than an 8 ounce can of broth and my personal opinion is that it is better than canned liquid broth! My new recipes will include this broth! I recommend!

Web Link Time!

Here's some vegetarian sites to check out...other than mine!

1. www.vrg.org/

2. www.care2.com/channels/ecoinfo/vegetarian

3. vegweb.com/

4. www.goveg.com/

Been awhile....

It's been awhile since we have discussed our vegetarianism, but I'm back. New recipes to come!

Black Bean Quesadilla's

• Pri
• Fro
  

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4 servings

Active Time: 15 minutes
Total Time: 15 minutes

Nutrition Profile

Low cholesterol | High calcium | High fiber | High potassium |
View Our Nutrition Guidelines »

Ingredients

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
• 1/2 cup prepared fresh salsa (see Tip), divided
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced

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• 
  

• 
  

Preparation

1. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Tips & Notes

• Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.

Nutrition

Per serving: 377 calories; 16 g fat ( 5 g sat , 8 g mono ); 13 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 13 g protein; 10 g fiber; 679 mg sodium; 581 mg potassium.
Nutrition Bonus: Calcium (25% daily value), Folate (23% dv), Iron (19% dv), Potassium (17% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 1/2 lean meat, 2 fat