Category Archives: Vegetarian

Zoodles, fettuccine, and a lot of broccoli

A new ingredient that we have been using is Carba-Nada pasta. It still has carbs but way less than regular pasta. And it tastes great! We also have a handheld spiralizer as a new gadget. So although we only used … Continue reading

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Vegetable stir-fry with soft scrambled eggs 6/27/22

Sunday night is always our make-your-own breakfast-for-dinner night. While John always makes a ham, cheese, mushroom, and onion omelet, I need a dish which takes me a bit longer to eat. More and more I have been gravitating to a … Continue reading

Posted in American, Asian, Breakfast For Dinner (BFD), Easy, Eggs, Methods, Vegetables, Vegetarian | Tagged | 1 Comment

Chana dal 6/25/22

Chana dal is probably our favorite Indian dish. It is a stew of dried split chickpeas with spices, onion, ginger, garlic, and spicy tomatoes. I make it in my Instant Pot where it cooks under pressure for 15 minutes. I … Continue reading

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Fettuccine and zoodles with broccoli and mushrooms. 6/22/22

Wow, what a giant bowl of food! I cut down my pasta portion but added a bunch of zoodles. There are a lot of vegetables in this as well and a little bit of oil. This is the perfect vegan … Continue reading

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Sort of eggplant Parmesan with zoodles. 6/18/22

I made up this dish while making it. I knew I did not want breaded and fried eggplant and remembered how much we had enjoyed the eggplant cubes that I roasted in the oven for our farro bowls. I decided … Continue reading

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Red lentils with chicken, kale, and cauliflower rice. 6/16/22

First let me note that John ate this dish vegan by simply removing the chicken. Since I am eating lower carbs I needed to replace some of the lentils with more protein. I have rotisserie chicken in the fridge so … Continue reading

Posted in Afghan, Easy, Indian, Legumes, Low carb meals, Methods, Poultry, stew, Vegan, Vegetables, Vegetarian | Tagged , | Leave a comment

Fettuccine with arrabbiata sauce

It’s pasta Wednesday and we are finally getting around to having fettuccine arrabbiata! Arrabbiata sauce is a spicy tomato sauce. To make it spicy I used a can of Rotel, a minced jalapeño, red pepper flakes, and several squirts of … Continue reading

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Vegetable stir-fry with polenta and fresh herbs 6/5/22

Since I ate an egg for breakfast I was looking for something different for Sunday night’s dinner. Aha, leftover polenta in the refrigerator! Given that polenta did not seem to lend itself to Asian flavors I decided to make an … Continue reading

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Egyptian koshari (vegan) 6/4/22

According to The Mediterranean Dish, the website where I found this recipe, koshari is “an Egyptian comfort bowl of lentils, rice, chickpeas, with a special tomato sauce and savory crispy onions on top!” I think I made it even more comforting … Continue reading

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Vegan green vegetables pasta 6/3/22

We used up a bunch of vegetables from our crisper today with a delicious vegan pasta dish. In the time it took to bring our salted water to a boil and cook the pasta I sliced and quickly cooked all … Continue reading

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