I haven’t been a vegetarian all my life, in fact, I’ve only been a vegetarian for a little over a year. It was a very personal decision that I had been considering for the longest time and I am very happy with it. I was already not a great cook and the switch to vegetarian has made it even harder… why? Well, now I have been needing to figure out how to get everything my body needs with this new lifestyle, how to not get bored eating the same things over and over, and how to expand my taste buds by trying other foods that maybe I wasn’t as crazy about or willing to try before. Sadly, I am still not a great cook, but I am making progress and I just absolutely love sharing my small cooking accomplishments with you. The below, is a small twist on a dish my mom used to make (hers involves pork), hope you try it and tell me what you think!
I will not be using measurements for
this recipe as it is all based on personal taste. If you are a big fan of any
of the ingredients, just add more of it.
Jalapeño pepper (I used half of one without seeds
to not make it too spicy)
White or yellow onion
Mozzarella or Oaxaca cheese
the onion and jalapeño. Once finely chopped, put it on a pan with a little olive
oil at medium-low heat and cook them until the onions are golden.
tomatoes in small pieces and add them to the pan.
Cut the zucchini
and squash in small pieces and add them to the pan. Mix occasionally to allow
all of the ingredients to cook and not stick to the pan.
Once the zucchini
and squash are cooked but still firm, add the corn and salt to taste.
cheese and mix, allowing it to melt on the other ingredients.
a side of sliced avocado. You may garnish with a bit of extra cheese on top,
some greens or anything else you like.
Super easy, very quick to make and
Do you have a cool vegetarian recipe for
me to try? Post it in the comments and I will give it a go.
YUM YUM YUM! This recipe for vegetarian street tacos with a side
of poblano spaghetti squash is going to give your Taco Tuesday a great twist!
This recipe serves about 4 people.
Cut the spaghetti squash in half, place it on a cookie sheet and sprinkle
it with salt, pepper and olive oil. Bake it at 350° until cooked through. Don’t
overcook, it still needs to have a slightly crunchy consistency. Once ready,
use a fork to scrape the spaghetti squash and make the noodles.
Sauce for the spaghetti squash:
While the spaghetti squash is baking, boil 3 to 4 poblano peppers,
a small piece of onion, and a clove of garlic. Once they are soft, remove the
seeds from the peppers and blend them together with half of a vegetarian
bouillon cube, salt to taste, and a bit of sour cream. Mix the sauce with the spaghetti
squash noodles in a pan and add frozen corn. Cook all together until the corn
is defrosted and serve.
Slice 5 to 6 large portobello mushrooms and season them with creole
seasoning, salt, pepper, and lime juice. Sautee them on the stove with a bit of
olive oil and serve them in tacos with corn tortillas. Top the mushrooms with
chopped onions, jalapeno peppers, and cilantro.
Miracles do happen! I have been cooking a bit more lately, trying to improve my kitchen skills and oh my… I have to say that I’ve had many fails. A few months ago I tried making this same dish and it went completely south ☹ but today I totally redeemed myself!! Some of you will make fun of me, but I honestly didn’t know there was such thing as a “spaghetti squash”! I thought the dish was called “spaghetti squash” because the squash was made into little spaghetti like strings with a fork, but I was completely mistaken! I bought something called butternut squash and the end result was a mashed potato looking paste. The consistency was kind of gross and nobody ate it… it ended up being a take-out kind of day.
My bestie’s husband was kind enough to make fun of my mistake and point out that I used the wrong type of squash … thank you Gus, I got the right one this time!
Ingredients (serves 4-5 people):
2 spaghetti squash
2 cups of diced mushrooms
1 cup sliced carrots
1 cup diced celery
1 clove of garlic
1 cup diced onion
1 small piece of onion
Salt and pepper to taste
1 cube of vegan chicken flavor bouillon (if desired)
Plant based ground meat (optional)
Olive oil cooking spray
Cut the spaghetti squash in half, scoop out the seeds and sprinkle
them with salt and pepper. Spray all halves with the cooking spray and bake
them at 350° for 30 minutes or until soft. Once this is done, grab a fork and
scrape the strands.
For the sauce: blend the tomatoes, the clove of garlic, the small piece of onion, a cube of bouillon, and a bit of salt.
Sautee the diced onions with olive oil and the ground meat, then
add the carrots, mushrooms and celery. Add the sauce and cook for a good five
minutes with medium heat while constantly stirring; add salt and pepper to
taste. Cover it up and let simmer until the tomato sauce has a bit of a deeper
red color and has thickened a bit.
Serve the spaghetti squash and top it off with the sauce mix. Enjoy!
I am no chef, but I truly loved this dish and hope you do as well. I avoided using canned tomato paste or sauce, but I did end up using the plant-based meat to trick my daughter into eating it since she eats meat lol and the bouillon for a bit of extra flavor. I don’t believe those are necessary, so if you want something 100% natural skip those and voila!
Do you have any other recipes with spaghetti squash for me to try?
Would love to see them!
OMG! I had to share this with you because this dish turned out to be super good. Now, If you know me, you know that I am a total disgrace when it comes to cooking. My daughter hates my cooking, my mother is ashamed because I didn’t inherit her Mexican culinary skills, and because I almost need to make you sign a waiver before you have a taste of my food.
There are very few dishes that I can actually make and they tend to be very basic, but lately I have been trying to practice more, determined to get to a decent cooking level. Well, one of my dear (cooking challenged) friends shared a simple recipe with me and I added a little twist to make it my own. This thing was so good that both my daughter and mother decided to try it, and not only that, they even had seconds and asked for me to pack them some for lunch! Now that I feel like a chef goddess, I want to share my simple recipe with you.
Plantains (they can be green for a more savory
taste or brown for a sweeter dish) – I used 6 for a 9.5’’ pie plate
Salt to taste
1 cup of yellow corn
2 cups of mozzarella cheese (or as much as you
Olive oil cooking spray
If you are using green plantains, boil them until soft; brown plantains are already very soft, so no boiling is needed. Spray the baking dish with cooking oil. Mash the plantains to create a soft paste and create a “crust” layer covering the baking dish. Once you have a thick layer of plantain paste, top it with lots of cheese and corn. Cover the filling ingredients with a layer of plantain, sprinkle a bit of salt, and spray some cooking oil on top.
Bake the pie at 350° for 25-30 minutes or until the top of the plantain pie is spongy but solid and somewhat brown. Serve immediately and enjoy!
If you have a sweet tooth just like I do, you are going to love this healthier, lower calorie dessert.
Your favorite apples Finely chopped nuts (I chose almonds, pecans, and pine nuts) Raisins Red or white wine Cinnamon Honey or agave nectar
Preheat the oven at 350°. Slice apples in half and cut out a hole in the center to use it as a pocket. Stuff the center of each apple with a mix of nuts and raisins. Place the apples on a cookie sheet. Fill the center of the apples with the wine. Sprinkle cinnamon on top of the apple. Drizzle them with the honey or agave nectar. Cover the apples with aluminum foil and bake them for about 25 minutes or until soft. Enjoy them while warm. Yum!
Add your own spin to the dessert and share your master piece with us!