Roasted Tomatoes

This little recipe can be used as a start for many foods such as bruschetta, pasta sauce (or as pieces in the pasta), or simply thrown together in a salad or eaten by themselves!

Ingredients: 
- grape tomatoes (you can use other kinds, but these are my favorite)
- olive oil
- basil, pepper (optional)

Directions: 
(1) Cut up tomatoes into desired size
(2) Place on a lightly oiled/greased pan
(3) Lightly coat with olive oil
(4) Sprinkle with basil, pepper, or any other seasoning you desire
(5) Place in oven at 350 degrees
(6) Bake until tomatoes are soft and mushy - even slightly burnt on the edges (about 15 minutes)
(7) Enjoy!

Overloaded, Super Easy Vegetable Soup

Vegan.

This is our favorite thing to make when we are not feeling well or when we want a little veggie boost. It is super easy to make and can be adjusted to suit your veggie craving for the week - and you can add soy ground crumbles to add protein. 

Ingredients: 

 - One bottle regular V8 Juice (or, you can use vegetable stock or vegetable bouillon if you prefer less tomato)

- Onion soup mix 

- Diced tomatoes (from the can if you do not have time to make them on your own)

- Small can of tomato paste 

Your favorite veggies! We like to use: 

- Zucchini 

- Yellow squash

- Red peppers (and other colors too!)

- Green beans 

- Asparagus

- Corn 

- Carrots 

- Peas 

- Onions (white and red) 

- Broccoli (we forgot this time...but Kelly forgot her wallet at the supermarket so it was just one of those days)

Recipe 

- Put V8 juice (or vegetable bouillon/vegetable stock) and tomato paste into a large pot and place on medium heat

- Chop up vegetables into bite-sized pieces and place into pot. We prefer to use LOTS of vegetables so that each spoonful is mostly vegetable with just a pit of liquid, but use less or more vegetables depending on your preference. 

- Bring the pot to a boil, then reduce to low to medium heat and let cook for 15-20 minutes, stirring occasionally. 

- Enjoy! 

Greek Salad Pita Sandwich

Vegetarian.

This lunch is super quick and very delicious! 

Ingredients
- Pitas
- Tomato (I like Roma tomatoes best)
- Red Onions
- Cucumber
- Feta Cheese
- Balsamic Vinaigrette
- Lettuce
- Greek Olives (optional: we did not use them because they are pricey)

Beverage Pairing 

For fun, we would pair this with a Greek wine, like Achaia Clauss Retsina. 

Recipe 

1. Cube the red onion, cucumber, and tomato and place into a bowl. 

2. Crumble desired amount of feta cheese into bowl. 

3. Coat in balsamic vinaigrette.

4. Toast or microwave pita so it is warm (it is easier to pull apart that way). Cut in half, and carefully, gently pull open the sides. 

5. Stuff with the ingredients of the bowl and lettuce. 

6. Enjoy!

The vegetable mixture can also be used for a regular salad or as the contents of a Greek pasta salad!

Vegetarian, Vegetable Stuffed Cheesy Manicotti

Vegetarian. Feeds Four. 

Ingredients: 

- Manicotti Pasta 

- Ricotta Cheese 

- Mozzarella Cheese

- Parmesan Cheese 

- Ground Soy Crumbles (fake meat! tonight we used Boca Crumbles and they were DELICIOUS)

- Marinara sauce 

- Flour

- Butter
- Soy Milk (or cow's milk if you don't have soy)

- 1.5 Zucchinis

- 1/5 Red Onion 


Beverage Pairing
A light red wine goes perfectly with this dinner. Our recommendation is Tempra Tantrum. This wine is a Tempranillo/Shiraz mix with ripe fruit flavors.  

Recipe: 

1. Boil water and put in desired number of manicotti shells once boiling. Take out a couple of minutes before the box recommends.

2. Dice up onion and zucchini. 

3. Coat a saucepan with olive oil. Place soy ground crumbles into saucepan, then place zucchini and onion. Saute over medium heat for 5-7 minutes.
4. In another sauce pan, on low to medium heat, put two teaspoons of butter, two teaspoons of flour and mix together until you have a yellow paste.

5. Slowly stir in the soy milk and bring to a slight boil.

6. Add in 1/2 cup or parmesan, and continue to stir as it melts.

7. Add in marinara sauce to your liking. Add in the ricotta cheese to your liking as well. The result will be a delightful pink sauce.

8. Lightly coat the bottom of the baking pan with your pink sauce. 
9. Add the soy crumbles and vegetable mix to the pink sauce.  
10.  Fill manicotti shells with the sauce/soy crumble/vegetable mixture and place next to one another in the baking pan. If the manicotti shells tear during cooking, simply fill them and fold them over in the pan. 
11. Cover with mozzarella cheese! The way we do it, it resembles lasagna!
12. Put in oven at 350 degrees for 20 minutes, until cheese is melted. 

Try it with a side of roasted brussels sprouts! 

Hummus Pita Sandwiches

 Vegan. Feeds Two.

Ingredients 

- 1/2 Red Pepper

- 1/2 Green Pepper 

- 1/3 Red Onion 

- 2 Small Zucchinis 

- 1 package of your favorite hummus

- 2 Pitas

Spices:

- Paprika*

- Onion Powder*

- Garlic Powder*

- Black Pepper*

Cookware 

- One sauce pan

Beverage Pairing 

Though we usually eat this for lunch, there is no reason not to pair it with some vino! We recommend a white wine. One of our favorites is Heliotrope Pinot Grigio.

Black Bean & Asparagus Enchiladas

Vegetarian. Feeds Four. 

Ingredients

• 1/2 lb. asparagus (thinner is usually better)
• 1 can black beans (drained, unrinsed)
• 8 Corn tortillas 
• 2-3 cups Mexican cheese (add mozzarella if you like)
• 1 can enchilada sauce (red or green depending on your taste)
• Spices: 
• Ground Cumin
• Ground Cayenne Pepper 
• Ground Chili Powder 
• McCormick's Taco Seasoning 

Cookware

• Large saucepan 
• Baking pan  

Beverage Pairing

As with most mexican foods, we recommend pairing this recipe with margaritas! We were particularly thrilled to find out that Jose Cuervo has come out with a zero-calorie margarita mix! We've tried it and it tastes great (unlike Skinny Girl Margarita mix, which we've heard tastes like watery lime juice).