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Vegetarian Pad Thai Noodles This is a delicious dish that I have modified over time. It's very versatile. Add your favorite vegetables to customize it to your tastes.
Vegetarian Pad Thai Noodles
Ingredients
- 3 Tbs fish sauce
- 3 Tbs brown sugar
- 3 Tbs vegetable broth
- 2 Tbs apple cider vinegar
- 1 Tbs soy sauce
- 4 oz Brown Rice Pad Thai Noodles
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 red pepper, sliced
- 1/2 onion, chopped
- 2 tablespoons oil
- 2 eggs, beaten
- 1/2 cup peanuts, chopped
- 1/2 cup chopped fresh cilantro, basil and green onions
- 1 lime, squeezed
Instructions
- Mix the fish sauce, brown sugar, vegetable broth, cider vinegar, and soy sauce, and set aside.
- Cook the Pad Thai noodles according to the package directions.
- Sauté the vegetables in oil over medium high heat until they are browned but not too soft. Remove the vegetables from the pan and set aside.
- After the noodles are cooked and drained, add them to the pan along with the sauce. Cook for 2-3 minutes. Scramble the eggs and cook in the pan along with the noodles until the egg is cooked.
- Add the vegetables back to the pan and toss to incorporate them with the noodles. Remove from heat. Top with peanuts, herbs, and chopped green onions. Squeeze with lime juice. Enjoy.
Vegetable and Cheese Quiche This homemade quiche crust is so easy to make. Use whatever vegetables you have on hand and enjoy!
Cheese and Vegetable Quiche (Vegetarian)
Ingredients
For the Crust
- 1 cup all purpose flour
- 1⁄2 tsp salt
- 1⁄4 cup olive oil
- 1⁄4 cup ice water
For the filling
- 1 tablespoon olive oil
- ½ cup sliced onion
- 1 green bell pepper, chopped
- 4 or 5 basil leaves, torn
- 8 oz mushrooms, sliced
- 1 large tomato, sliced
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- ½ cup heavy cream
- 3 Tbs chopped parsley
- salt and pepper to taste
- 1 ½ cups shredded mozzarella cheese, divided
Instructions
To prepare the crust
- In a large bowl, mix together the flour and salt. In a measuring cup, whisk together the olive oil and cold water. Slowly pour into the flour mixture. Stir with a fork until combined. Press into the bottom of a deep dish pie pan. Set aside.
To prepare the filling
- Sauté the vegetables, onion, and basil on medium heat until the vegetables are cooked but not soft.
- Spread one cup of the shredded cheese on the bottom of the crust. Top with the cooked vegetables. Spread the tomato slices on top of that.
- In a separate bowl, whisk together the eggs, cream, salt, pepper, and parsley. Pour over the veggie and cheese mixture. Top with the remaining cheese.
- Bake in a preheated oven at 400 degrees F for 45 minutes or until the filling is set and the quiche is nicely browned. Enjoy!
Slow Cooker Vegetarian Coconut Curry This easy curry is made in the slow cooker and is so tasty.
Slow Cooker Coconut Vegetable Curry with Tofu
Yield: 8
Ingredients
- 5 medium potatoes, peeled and cut into chunks
- 3 Tbs curry powder
- 2 tablespoons flour
- 1/2 onion, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 3 - 4 carrots, chopped
- 1 oz package dry onion soup mix
- 1 14 oz can unsweetened coconut cream
- 1/2 can water
- 1 cup extra firm tofu, chopped into cubes
- ¼ cup chopped fresh cilantro
- Cooked rice
Instructions
- In a large slow cooker, place the chopped vegetables. Coat with curry powder and flour. Add the onion soup mix and stir. Mix in the coconut cream and water. Mix together and cook on high for 3 hours.
- Add the tofu and cook another half hour on high. Serve the curry over hot, cooked rice and top with chopped cilantro. Enjoy.
Easy Vegetable Barley Soup I have so much barley in my prepper pantry. This is a great way to use it. The soup is delicious.
Easy Vegetable Barley Soup
Yield: 8
Ingredients
- 2 32 oz cartons of vegetable broth
- 1 cup uncooked barley
- 1 14 oz can garbanzo beans, drained
- 1 14.5 oz can diced tomatoes
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 1 onion, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 Tbs Worcestershire sauce
- Fresh herbs: thyme, parsley, oregano, etc.
Instructions
- In a large stock pot combine all ingredients. Bring to a bowl, then cover and simmer on low heat for 1 hour or until the barley is fully cooked. Remove the bay leaves before serving. Enjoy!
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Comment of the Week
Chamaine writes, "I started using the Fly Lady for a cleaning system and it has been a tremendous game changer for establishing cleaning routines that will not burn you out...and I work full-time time, love serving my husband (who serves our family as well) and have 3 children. I also follow Minimal Mom which has helped with decluttering because you can't clean until you declutter first. Between Jennifer L. Scott, Marie Kondo, Dawn from Minimal Mom and Marla the Fly Lady, after 4 months I have escaped crippling depression and my family has also become stable and dare I say happy. We all work together and find joy in keeping the house tidy, clean and relational. Jennifer, you were the first to start me on this journey starting with Be Presentable Always and intro to capsule wardrobes. Thank you. Your videos have been life support when I was so overwhelmed and felt so powerless. In my journey I have been lead to the other ladies. Btw, shout out to Ariel, The Akward Mom who introduced me to the Fly Lady and made the system easy to understand. All the principles amongst these influencers blend together well. I hope my post blessed others as I have been blessed. Peace and Blessings, All ways."
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Thank you so much for the vegetarian recipes! Yummy 😋
ReplyDeleteWarm best wishes,
Alexandra
Aloha!
ReplyDeleteSo excited to try these vegetarian recipes. I love your demonstrations because you make it look easy. I can do this! I would love to see more vegetarian recipes.
Excited to try the veggie Pad Thai--one of my favorite restaurant meals!
ReplyDelete