Sweet Love and Ginger

Vegetarian

Roasted Potatoes with Greens & Eggs

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A simple meal that takes barely any effort at all, so it’s perfect for a single person.

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I have been a part time vegetarian for over a year now. At first I talked about it a lot, like all the time, but that has faded. A lot of people questioned this decision, including my close family, since in the U.S. meat is considered a necessity at every single meal. Now they don’t seem to notice my dietary choices so much and have laid off telling me I need to get more protein (fyi: I still get more than I need).

One thing I have noticed is that I crave way more vegetarian food than before. I’m pretty sure I could live on veggie sandwiches and wraps and never get sick of them. Greek food and I have become really close friends, while vegetables that I used to shy away from (eggplant, zucchini, acorn squash, etc.) are becoming regular parts of my diet, and things I savor. This egg plant parmesan recipe might just be my new favorite meal ever, even usurping my usual Chicken Parmesan.

Another change in my preferences is the desire for simple meals. I don’t need everything all dressed up for it to be the best thing I ate all week. This meal is one of those.

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Simply roasted potatoes, lightly seasoned, a pile of greens with flavored olive oil and a soft boiled egg make a gloriously simple and satisfying meal. It takes barely any effort at all, so it’s the perfect meal for a single person.

You can find the recipe for garlic roasted potatoes here.

Learn how to make a 7 Minute Egg here.

And if you need directions on how to toss salad greens with flavored oil, well I’m not sure what to say to that.

Now tell me what is your favorite simple meal?

 

Spinach & Feta Egg Bake

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Get healthy with this easy and delicious Spinach and Feta Breakfast Egg Bake. 

Spinach & Feta Egg Bake

So you’ve heard me wax on about the lack of home cooked food in our lives at present I’m sure, well that diet proved to be worse for us than we thought, both having gotten sick the same week. I’m still working on getting my stomach back to normal, of course traveling for work, and finally making it out for camping didn’t really help in that area. They did offer a much needed break from the tornado of a house we are still working on.

Now we are on a quest to get back on track and especially get in shape for this wedding that is now roughly 6 weeks away. I can’t even believe that. I just can’t, but it’s happening.

Back to the topic at hand.

Spinach & Feta Egg Bake

Getting back on track, to me means meal prep and working out. I’ve been plenty active, my sore back from box moving and scrubbing proves that, but what I need now is a full body workout. I need to build some more muscle, and eat lean healthy food again.

I’m doing pretty good on the goal that I made at the beginning of the year to eat breakfast. It was hard to begin with, since I’m usually nauseas in the morning (nope not pregnant something I’ve had since forever) but I’m starting to move past that. Premade breakfasts help. I can grab them and go straight to work heat them up and eat them there, when my stomach is more settled.

I’ve been looking for a healthier (read less bread & meat) option than my usual breakfast sandwich and have been really loving Greek style omelets. I decided to turn these omelets into an egg bake because that travels so much better. You just pull it out the fridge and cut it like a piece of pie, it’s delicious, easy, full of green power, and protein. What more can you ask for?

 

Spinach & Feta Egg Bake

Spinach & Feta Egg Bake
Prep time:
Cook time:
Total time:
Serves: 6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 (10 oz) package frozen spinach, defrosted
  • 6 large eggs
  • 1 cup milk
  • 4 oz. feta cheese, crumbled
  • 1 tomato, sliced
  • Preheat the oven to 350 degrees
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat oil in a skillet over medium high heat. Add the shallot and cook until softened, about 1 minute.
  3. Stir in the spinach and cook until most of the liquid has evaporated. Remove from heat and set aside to cool slightly.
  4. In a large bowl whisk together the eggs and milk until well blended.
  5. Gently fold in the feta and vegetable mixture.
  6. Pour the entire mixture into a greased 9” pan and top with sliced tomato.
  7. Bake for about 30 to 35 minutes or until the eggs are cooked through and firm.

 

No Boil Taco Ravioli Casserole (Vegetarian)

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 This is a quick and easy recipe for No Boil Taco Ravioli Casserole that will feed a crowd, with less than 5 minutes of prep time the whole thing comes together easily in 30 minutes. IMAG0068

Sometimes you just need a casserole.

And you guys this was that time.

You know that we have been trying out damndest to eat good, and plan ahead , but sometimes life just happens. We found out on a Monday that we were closing on our house on Friday, and realized that because it had been pushed back so far (sigh) we needed to get started on the floors immediately and work our butts off to get them done in a week.

But people still need to eat.

Leave it to me to constantly be thinking of food first however.

I decided to make a casserole that could get us through the weekend. And it did, in a wonderful fashion. I was able to through it together in one pan, with hardly any prep time and it was delicious, as well as filling and satisfying. I did use all prepackaged ingredients, which kind of goes against my base food philosophy, but desperate times man.

This recipe was a hit! Chuck loved it and said I should make it again sometime. Despite it not having meat! I was totally impressed and probably will make it again, since it was seriously so easy. This recipe is also super filling so we were able to eat it for several lunches and dinners before it was all gone.

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I want to mention that you can totally add cooked ground beef, or turkey to this if you want, just brown the meat with some taco seasoning and add it in with or instead of the beans and corn. I chose not to for this recipe because 1)we are trying to eat less processed meat and 2) that was another step in the process I was not willing to add 3)the recipe without meat is way cheaper. I have made this same recipe with meat before and it was just as well received as this particular time.

Also don’t mind the last minute smart phone photos, and gross 80s counters, this is what the first days of home ownership looks like kids. It’s not as glamorous as you originally thought now is it?

No Boil Taco Ravioli Casserole (Vegetarian)
Prep time:
Cook time:
Total time:
Serves: 5-6 Servings
Ingredients
  • 1 jar of salsa
  • 1 (20 ounce) package of frozen cheese ravioli
  • 1 (15.5 ounce) can black beans, drained & rinced
  • 1 (15.5 ounce) can pinto beans, drained & rinced
  • 1 (15 ounce) can cut corn in water, drained
  • 1 jar of taco sauce
  • ½ cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a 9×13 baking pan spread the jar of salsa, covering the bottom of the pan.
  3. Add about half the package of ravioli in one layer on top of the salsa, do the same with the black beans, pinto beans and corn.
  4. Add another layer of ravioli, and then beans and corn.
  5. Top with an even layer of taco sauce and shredded cheddar cheese.
  6. Bake for 25-30 minutes, or until the ravioli is cooked through and cheese melted.
  7. Serve immediately.

 

Mediterranean Chickpea Burgers

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This is a great Copy Cat recipe for Morningstar Farms Mediterranean Chickpea Burgers that is full of flavor!

Mediterranean Chickpea Burgers

Remember way back when I did that whole Part Time Vegetarian thing? Well I’m still kind of doing it. I say kind of because I haven’t really kept track of what I eat in about 3 months, but while writing this post I decided to give my diet for the last little while a run down, and aside from a couple  weekends I’m still doing it with out even thinking about it. How awesome is that.

For those of you who don’t know Part Time Vegetarian, basically means that I only eat meat after 6 pm or with dinner. You can read more about why I started it in this post.

No when this whole thing started I was reliant on humus, bean burritos and MorningStar  products, but as time passes I have really expanded my horizons with hearty salads, tofu, and lots of veggie packed soups (I really love soup). I have also gotten a lot better about eating breakfast, and this Juice has become a staple snack in my life. I find myself craving vegetables like eggplant and zucchini, things that I was previously convinced that I didn’t like.

One of the things I started doing now that summer has hit is experiment with veggie burgers, which are incredibly satisfying and something I don’t know why I didn’t try more often before. I’m pretty sure that I perfected my own version of my all time favorite MorningStar Mediterranean Chickpea Burgers. These burgers from morning start are packed with flavor and great not only in burger form, but cut up in a wrap or on a salad. With this recipe I am able to make my own version in bulk for way cheaper, and then freeze them individually so that I can use them as needed. If you hadn’t noticed I’ve been into that lately.

The trick to keeping these from sticking together when frozen is to freeze them on a sheet tray first and then stack them with wax paper in between before sealing them up.

Mediterranean Chickpea Burgers

I know you are just going to love my copy cat recipe for these burgers. They are so flavorful, and have a dynamic texture that makes it hard to stop after just one!

Mediterranean Chickpea Burgers
Prep time:
Cook time:
Total time:
Serves: 6 to 8 Servings
Ingredients
  • 2 (15 Ounce) cans chickpeas, drained and rinsed
  • 1 roma tomato, deseeded & chopped
  • 1 cup packed fresh baby spinach
  • 2 tablespoons rice flour + more if needed
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon tumeric
Instructions
  1. Place chickpeas, tomato, spinach, salt and lemon juice in a blender and pulse until the mixture is chunky. You may need to stop and scrap the sides to get it all even, however do not allow it to get smooth.
  2. Transfer the mixture to a large bowl and with a fork gently fold in the rice flour, garlic, salt, lemon juice, paprika, cumin, and turmeric.
  3. With your hands form the mixture into patties. If it is too sticky fold in some more rice flour a teaspoon at a time. If it is too dry add a drop or two of water.
  4. Once 6 to 8 patties are formed place them on a flat surface to be placed in the refrigerator for 30 minutes or the freezer for 10 minutes. This will help them hold together while cooking.
  5. Preheat the oven to 375 degrees. Place the cold patties on a greased baking sheet and bake for 12-15 minutes per side.
  6. Serve immediately.

Mediterranean Chickepea Burger

What are your favorite vegetarian burger recipes?

 

Related Posts:

Moroccan Chickpea Chili

Moroccan Chickpea Chili

Chicken Caesar Burger

Chicken Caesar Burger

Loaded Greek Salad

Loaded Greek Salad

Hawaiian Rice Pilaf

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This is a recipe for basic Hawaiian Rice Pilaf. It is a fun twist on traditional pilaf that is sure to jazz up week night meals.

Hawaiian Rice Pilaf

Almost a year ago now I have my first experience with this awesome take on a classic pilaf. It was the starch that Sister Chuck served at her wedding. I remember it being a burst of flavor, with a touch of creaminess, and lots of texture, essentially it was the perfect combination. With the summer drawing near around here I’ve been craving everything tropical. Yes my taste buds are on trend, no surprise there. Anyway I thought this would be the perfect dish to test out to satisfy my cravings.

It took a couple tries but I finally got that rich and tangy flavor I was looking for and it was perfectly satisfying. I really love how the macadamia nuts add just enough texture to the dish to really make it pop. I tried it with almonds and it just wasn’t right. Macadamia is where it’s at for this one.

Also if you didn’t notice this was the also the main inspiration for last week’s Hawaiian Chicken Recipe. They go together like a charm, now add a tropical salad and you will be transported.

If you are interested in some other options to go with this one I also noticed some of my other favorite food blogger ladies are on this tropical kick too. Check out Christine’s Hawaiian Pineapple Chicken Kabobs, Chungah’s Asian Salmon Kabobs , or Tieghan’s Hawaiian Carne Asada.

It’s quite possible that you could make a giant batch of this pilaf and eat it with a different main dish nearly all week. I sincerely doubt that you could get bored with this much flavor going on.

Hawaiian Rice Pilaf

Hawaiian Rice Pilaf
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons butter
  • ½ a medium onion, chopped
  • ½ cup chopped macadamia nuts
  • 1 cup diced pineapple
  • 1 ¼ cup white rice
  • 2 ½ cups chicken broth
  • 2 tablespoons chopped parsley
  • salt & pepper to taste
Instructions
  1. Melt butter in a thick bottomed sauce pan over medium high heat.
  2. Sauté onions, buts and pineapple for 1 to 2 minutes until the onions have softened.
  3. Add in the rice and cook for another 2 to 3 minutes until the rice begins to toast.
  4. Stir in chicken broth and bring it up to a boil. Reduce to a simmer cover and cook for 15 to 20 minutes, or until the rice is tender.
  5. Remove from heat and add parsley. Adjust the seasonings and serve.

What are summer flavors are you craving right now? I’d love to know.

Have you come across any awesome tropical recipes? Please share them!! I’m working up quite the collection right now.

Hawaiian Rice Pilaf