Bow Tie Pasta with Basil and Tomatoes – A Vegetarian Meal

Bow Tie Pasta with Basil and Tomatoes

(Adapted from: The New Mayo Clinic Cookbook; Farfalle with Fresh Tomato Sauce)

This recipe has become an easy favorite in our family as there is minimal prep and lots of flavor. You can add mozzarella pearls to increase the protein/fat content if you want, but really, it’s a perfect dish without it.

  • 4 tomatoes (about 2 lbs total weight), diced and seeded  (Note: you can also use halved cherry/grape tomatoes, unseeded, of course)
  • 1/2 cup fresh basil, julienned
  • 3 T chopped red onion
  • 3 T extra-virgin olive oil
  • 1 T red wine vinegar
  • 1 clove garlic, finely minced
  • 3/4 tsp salt
  • 1/4 tsp freshly round pepper
  • 1/2 lb bow tie (farfalle) pasta

To make the sauce, in a large bowl, combine the tomatoes, julienned basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.   (Melissa’s Note: Make this ahead of time and let it marinate, mixing occasionally, on your counter for at least an hour. It really enhances the flavor.)

Boil the pasta in a large pot according to al dente directions or 10 to 12 minutes. Drain the pasta thoroughly and return to the pot.  Add the sauce mixture and stir.  Serve as is (luke warm) or continue to heat until warmed through.

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Vegetarian Roll Ups

Trinity found this recipe on some website (he has since forgotten the name). We have adapted, of course.  The only thing labor intensive is draining the chopped veggies but be sure to do this as the mixture gets watery/runny if you don’t.

For those of you who have a food processor, life is but a dream. For those of you who don’t? Get one. Even a ‘baby’ one like we have is better than chopping all the ingredients.

Vegetarian Roll Ups

  • 2 – 8oz pkgs of cream cheese
  • 1 pkt of Ranch salad and seasoning mix
  • 1 large can of black olives – chopped and drained
  • 1 red pepper – chopped and drained
  • 1 green pepper – chopped and drained
  • 6 green onions/scallions with some of the green tops
  • 1 cucumber – peeled (if non-organic), seeded, chopped and drained
  • Tortillas of your choice (burrito or soft taco size)
  • Organic kale

Here’s some additional veggies ideas, if you really want to get jiggy with it:

  • carrots
  • celery
  • chestnuts
  • etc.

Place all of the required chopped, drained ingredients in a large mixing bowl. Add cream cheese and ranch packet.  Blend with mixer.

If you’re like me, you’ll have to put the mixture into a clean bowl or you won’t sleep that night.  Cover and refrigerate until ready to use.  When you’re ready, put some of the mixture on a tortilla (size of your choice) with a spatula. Add some kale and roll it up.

Makes a great appetizer (omit kale) or picnic/camping lunch. YUMMY!!!

 

 

Vegetarian Broccoli Cheese Soup

I have a teensy tiny confession to make. I, um, miscalculated the amount of cheese needed for this recipe and ended up doubling what the recipe calls for. It was really oooey-gooey cheesy good though. Maybe I should ‘miscalculate’ more often. 😉

I’ve adapted this recipe to substitute a modicum of coconut oil for the 1/2 cup of butter the original recipe calls for.  I ONLY use organic milk for reasons I think are best to skip while I’m writing a recipe that is suppose to be appetizing and delish.

Vegetarian Broccoli Cheese Soup

  • 1 small yellow onion
  • 1/3 c chopped celery
  • 1 T coconut oil
  • 1 c flour (I use whole wheat)
  • 1/4 tsp. salt and pepper – to taste
  • 6 c organic milk
  • 2 1/2 c (organic) veggie stock
  • 1 lb (organic) chopped broccoli
  • 8 oz (1/2 pound) of diced American cheese (If you’re like me, you can put in 16 oz and act like it was suppose to be that way.)

Saute celery and onion in coconut oil; add salt/pepper.  Whisk flour into stock and whisk into sauteed ingredients.  Add broccoli and bring to a boil, stirring often. Reduce heat and add milk stirring constantly until creamy and broccoli is desired tenderness. Add cheese. Cook/stir until cheese melts. Serve.

3’s Meat(less) Balls – A Vegetarian Recipe

As promised in my ‘Vegetarian’ blog, here’s one of our FAVORITE vegetarian recipes. You’d be hard pressed to tell there isn’t meat in these filling little beauties. Not even kidding. 

These cooked balls freeze well and make a quick, easy meal. So go ahead and make a double batch while you’re at it.  There may not be many leftovers, but if there is, try a meat(less) ball sandwich on a sour dough hoagie. YUM!!

If you’d like to try some protein rich pasta, we like Ronzoni – Garden Delight or Barilla Plus. Each has about 7 to 10 grams of protein, per serving.   

3's Meat(less) Balls

Adapted from: www.ohsheglows.com

400 degree oven // 20 minutes total – Approximately 16 balls 

MEAT(LESS) BALLS:

  • 4 eggs; slightly beaten
  • 1 c mozzarella shredded cheese
  • 1 c sharp cheddar shredded cheese
  • ¾ c walnuts; ground to a fine texture
  • 1 c rolled oats (Quaker Oatmeal) – do NOT use the ‘quick’ oats
  • 2 cloves garlic; minced
  • Approx 2 T TOTAL of Thyme, Oregano, Basil, Marjoram Leaves (or Italian Seasoning)  (to taste)
  • Approx 1 T of Garlic Powder (to taste)
  • Black Pepper (to taste)
  • Salt (to taste) 

Mix all of the above ingredients together using a power mixer. Mix well.  Place in fridge for a MINIMUM of 30 minutes. Do not refridgerate less than 30 minutes. 

Preheat oven to 400. Spray a 9 x 13 metal baking dish with cooking spray (Pam).  Remove the mixture from the fridge and roll into small balls (1 ¼ inch or so).   Place them in the sprayed baking dish and bake, uncovered, for approximately 10 to 12 minutes. 

Remove from oven, roll the balls over and bake for another 10 to 12 minutes. The meatless balls should brown nicely. NOTE: Flattening of the meatless balls is normal. 

SAUCE: 

  • 1 jar of Classico Marinara sauce (or your preference)
  • 1 small can of petite Italian diced tomatoes

Mix together in a saucepan; warm through.  You can either place the cooked meatless balls in the sauce and simmer until ready to eat (this helps keep them moist) OR serve them on top of spaghetti/spaghetti sauce.

Uncooked meatless balls