Vegetarian Dinner Recipes

3 Quick and Easy Vegan and Vegetarian Dinner Recipes

Last week started a series of articles on using the vegetables that come each week in my organic veggie delivery.  Each week you’ll see a video of the unboxing along with the vegetarian dinner recipes I make with the ingredients for the week.

I don’t know about you, but if it wasn’t for this organic food delivery service I wouldn’t eat the variety of vegetables it provides. Last year I spent a lot of time searching for new recipes. This year I decided to share what I find with you!

This week’s box, as you’ll see in the video, had snow peas, basil, tomatoes, baby lettuce mix, broccoli leaves, green beans, eggplant, and corn. From what I’ve read this week, broccoli leaves are the new kale.

Broccoli leaves have almost no calories, 8 per ounce, so no issues there. They are a good source of protein, calcium, iron, vitamin A, C, B vitamins, folate, phosphorus, potassium, and manganese.

I made the corn on the cob the same way as last week, in the Instant Pot (3 mins. and 3 min natural release) with cajun spices and lime. What’s not to love about perfect corn from the fridge to the table in 6 minutes?

Here are 3 Quick and Easy Vegan and Vegetarian Dinner Recipes

Chinese Eggplant, Ginger Glazed Snow Peas, and Brown Rice Recipe

Since I had 2 Asian ingredients, I made both eggplants with this recipe and the snow peas and green beans with this one. I served them with some brown rice I made in the Instant Pot. I made both veggie dishes in the 26 minutes the brown rice was cooking.

Penne Pasta with Pesto Sauce

I made pesto with the basil. I don’t use a recipe, but it’s easy to find one you like using Google. I haven’t used pine nuts in years because they are hard to find here. I usually use almonds and sometimes walnuts.  I use nutritional yeast instead of Parmesan cheese.

Directions:

I just put my basil in a small smoothie cup, add olive oil, a handful of nuts, and a few shakes of nutritional yeast. Blend and add more oil as necessary.

Tip for dinner for one:

Make a whole bag of penne. When I drain the pasta I dump it out on a really big cutting board and let it chill and dry a little. Then I put it in a gallon ziplock bag and put it in the freezer. Then I can pull out as much as I want for a quick pasta dinner. That way I can just pick a sauce and it’s ready in minutes.

Check out this quick fresh sauce, ready in 5 minutes!

If you’re not vegan, this is a good frittata recipe for using up extra veggies at the end of the week. You can add some shredded cheese or not, switches out veggies, add whatever herbs you like.

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Simple Veggie Fritatta:

If you’re vegan you can do this as a tofu scramble.

I love a good base recipe where you can switch out pretty much all the ingredients and make it completely different every time.

INGREDIENTS:

  • 5 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 2 teaspoons dried herbs of your choice (2 Tablespoons fresh herbs)
  • Dash of hot sauce (optional)
  • Sea salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, thinly sliced (optional)
  • 2 cups chopped kale, baby spinach or other greens
  • 1 1/2 cups of other veggies (peppers, squash, zucchini, artichokes, asparagus, etc.)
  • 2 Roma tomatoes, diced

DIRECTIONS:

  • Preheat oven to 425 degrees F.
  • In a large bowl, whisk together eggs, milk, herbs and hot sauce; season with salt and pepper, to taste. Set aside.
  • Heat a large oven-proof skillet over medium-high heat. If you don’t have an oven-proof pan you can wrap a plastic handle well with foil.
  • Add garlic and mushrooms to the skillet and cook, stirring occasionally until tender, about 3-4 minutes; season with salt and pepper, to taste.
  • Add other chopped veggies and cook until softened.
  • Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture. Cook, undisturbed, until edges are set, about 2 minutes.
  • Place into oven and bake until top is set and golden brown, about 14-15 minutes.
  • Serve immediately.

This will freeze well in single servings.

Extras:

Lettuce, tomatoes, and broccoli leaves were used for salad and on my veggie sandwich at lunch. Some broccoli leaves went into breakfast smoothies.

Until next time, I’d love to hear your thoughts. Just comment on this post here or on Facebook.

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With over 40 years in sales and marketing, along with 45 years studying human behavior, Lynn Pierce, “The Voice of an Ageless Life and Business,” mentors soul-based entrepreneurs to reach your own personal version of success and an ageless lifestyle. Tell Lynn what the life of your dreams looks like, and she’ll create the blueprints to get you there, along with the sales system to fund it. Author of, “Breakthrough to Success; 19 Keys to Mastering Every Area of Your Life”, Lynn Pierce’s personal growth and business acceleration systems help her clients get three times the results in half the time with one-tenth of the effort. Claim your free special report, “What Do You Stand For” here

Vegetarian Dinner Recipes

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