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. 

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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

1. Mix the fish sauce, brown sugar, vegetable broth, cider vinegar, and soy sauce, and set aside.
2. Cook the Pad Thai noodles according to the package directions.
3. 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.
4. 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.
5. 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! 

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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

1. 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

1. Sauté the vegetables, onion, and basil on medium heat until the vegetables are cooked but not soft.
2. 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.
3. 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.
4. 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. 

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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

1. 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.
2. 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. 

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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

1. 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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