• Meatless Mondays

    It’s Meatless Monday-Roasted Root Vegetable and Lentil Salad

     Salads don’t always have to be about lettuce and this one combines slow roasted root vegetables and lentils. I admit I’m a fan of any type of lentil and use them in just about any type of recipe. One thing I hate doing is cooking them. I grew tired of babysitting them while they simmered on the stove and then have them stick to the bottom of the pan and turn into lentil mash. One day I thought why not try cooking them in the oven like I do when I make rice. The amount for this recipe is actually more than you need but they freeze well, and yes,…

  • Meatless Mondays

    It’s Meatless Monday-Chunky Vegetable and Black Bean Chili

        When the weather turns extra cold there’s nothing better than a bowl of something hot and spicy. Chili always seems to fit the bill this time of year. In my latest venture into the world of the vegetarian variety, I kept the vegetables in large pieces, added some mushrooms for more depth of flavor. Final taste boost was a can of black beans. When you top it with sour cream, cheese, chopped avocado, salsa, and then pair it with brown rice, it’s a quick and easy Meatless Monday supper. Ingredients 1 15 ounce can black beans, drained and rinsed 1 onion, peeled and chopped into ½ inch pieces 3 carrots…

  • Meatless Mondays

    It’s Meatless Monday-Summer Inspired Tofu ‘Steak’ with Pasta

        About this time of the year I begin craving something that reminds me of summer. I thought about a salad but then came up with these tofu ‘steaks’ that are topped with a combination of ingredients that makes you think warm summer day. I used the topping for a sauce for the pasta so the flavor carried throughout the whole recipe. Something that I think is essential for vegetarian cooking. I used thin spaghetti but any pasta would work. As an added bonus use the topping for a sandwich filling on toasted bread. Ingredients 1 14 ounce package extra firm tofu Salt, pepper, garlic powder Oil 8 ounces…

  • Meatless Mondays

    Slow Cooker Vegetarian Baked Beans

      One vegetarian food that I’ve never thought matches or exceeds its meat counterpart is baked beans. They don’t seem to have the depth of flavor and I think that’s because of the lack of one ingredient- bacon. The result is an absence of the smoky undertone that is a must for baked beans. So last week I set out to try and make what I hoped was something close to the real thing. I opted to use a slow cooker partly because of a little laziness on my part, but mostly to give the beans a chance to get soaked in all the flavors, and my second trick; vegetarian…

  • Meatless Mondays

    It’s Meatless Monday-Tofu Taco Bites

    Ever since I made the Crispy Tofu Nuggets from the Vegan for Fun cookbook by Attila Hildmann I’ve been experimenting with different coatings to see what I can come up with. My latest combination, and I think the best so far, is this taco coating mix. By adding more or less spices you can vary the heat level. The coating makes more than you actually need but don’t throw it away because you’ll need it for the quick and budget friendly recipe I’ll be posting later this week. If you’ve not cooked with tofu before here’s a reminder about how to make it more ‘workable’ especially in a recipe like…

  • Meatless Mondays

    It’s Meatless Monday-Vegetarian Scotch Eggs

    I’m always looking for ways to turn meat centric recipes into vegetarian ones and my next challenge was the Scotch egg. A childhood favorite of mine, and if you’re not familiar with it, it’s a simple recipe of a hardboiled egg encased in sausagemeat. It’s then rolled in breadcrumbs and deep fried. I’ll admit I had lots of challenges with this one but I’m glad I didn’t give up because it’s a tasty dish that I think rivals its meat counterpart. My first problem was what to use in place of the sausagemeat. It would need to be something that could be wrapped around the egg and something with a…

  • Meatless Mondays

    It’s Meatless Monday-Golden Beet and Cranberry Salad

    About this time of the year I begin craving salads again. This one uses a mix of spring greens and baby kale and combines it with two favorites of the late fall/winter season, golden beets and cranberries. The beets are sweet, the cranberries have a slight bite to them, and pull all the flavors together with a miso dressing and I think this scores a hit with any salad lover, especially on a cold winter’s day. Ingredients For the salad 1 pound (about 4 medium sized) golden beets ¾ cup sweetened dried cranberries 5 cups spring green/baby kale salad mix (washed and dried) For the dressing 2 teaspoons sesame oil…

  • Meatless Mondays

    It’s Meatless Monday-Cajun Hashed Potatoes with Baked Eggs

    A hectic week because I’m putting the final touches to the cookbook so I thought I’d share another recipe from it with you. It’s perfect when you’re short on time, plus, sweet potatoes are on sale now. Ingredients 1 large white potato, peeled and shredded 1 large sweet potato, peeled and shredded 1 large onion, finely chopped Salt and pepper 1 teaspoon Cajun spice mix 4 eggs 4 tablespoons of oil Method Preheat oven to 375 Put the while potatoes in a sieve over a bowl and sprinkling with salt to draw out some moisture. Meanwhile heat the oil in a large roasting pan. Drain the potatoes and squeeze out…

  • Meatless Mondays

    It’s Meatless Monday-Herbed Mushroom and Pea Risotto

    The herbs in my garden might be done for the year but I’m glad I took time to dry most of them. With that in mind I thought of a recipe where I could put some of them to good use and came up with this risotto that I think is perfect for a fall supper. Mushrooms have a woody flavor that pairs perfectly with herbs, and peas; well, I always keep a few packages of the frozen variety sitting in the freezer. An added plus, I recently read they’re a good source of protein so great as part of a meatless meal. Although you should use Arborio rice for…

  • Meatless Mondays

    It’s Meatless Monday-Fiesta Eggs

    This one could be a breakfast, lunch or a quick, light supper. Pantry staple items, ten minutes of your time and you have a meal. Serve this with hash browns or cubed pan-roasted potatoes, more salsa and some sour cream. 1 15 ounce can chili beans, drain slightly 4 pieces of bread, toasted 1/3 cup salsa 1/3 cup shredded cheese 4 eggs   Pre-heat oven to 375 degrees. Spray four ramekin dishes with non-stick cooking spray and place on a baking sheet. Break up pieces of toasted bread and place at the bottom of each ramekin dish. Spoon the chili beans on the toast. Break on top of the beans. Spoon…

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