Archive | Vegetarian RSS feed for this section

Onion & Cheese Bread

19 Apr

Today’s recipe comes Cooking with Doyle.

It’s been a while since I’ve been able to cook anything, because sometimes, life gets in the way. When I finally saw a day coming up where I’d have the time to cook and photograph it all, I scoured my StumbleUpon for a recipe that was easy and delicious. I found this onion & cheese bread, and it looked like a solid dish that could provide snackage for days. If you know how to cut bread, then you can handle this recipe, so get to trying it!

——————————————————————

Ingredients

  • 2 pounds sourdough loaf
  • 1 pound Monterey Jack cheese, thinly sliced
  • ½ cup butter, melted
  • ½ cup green onions, diced
  • 1½ teaspoons poppy seeds

Hippie Hash

2 Feb

Today’s recipe comes from… me! Well, kinda. Hippie Hash is a popular dish served at the Fleetwood Diner in Ann Arbor. This is simply my rendition of it.

Anyone who hails (hails) from Michigan (the leaders and the best) has probably spent at least one late night feasting on the delicacies provided at the Fleetwood Diner (located at S. Ashley and W. Liberty). The awesomely-named “Hippie Hash” happens to be the signature dish of this 24/7 diner, and they couldn’t have chosen a better flagship meal. Delicious and (mostly) healthy, this breakfast skillet is a must-try for anyone who fancies themselves some breakfast food (and really, who doesn’t?).

Here’re some notes about the following rendition. First off, and most importantly, this dish traditionally includes tomatoes and mushrooms. Unfortunately, I am a fan of neither. As such, they are sadly absent from this recipe. If you don’t share my distastes and are trying to cook yourself the real deal, I’d recommend using the same amount of both ingredients as the other vegetables here (that is, ½ cup of each). Dice the tomatoes and add them in at the last minute. Chop up the mushrooms, saute them, and add them when you add the steamed broccoli and peppers.

Secondly, I usually cook this with some sausage bits included, for extra protein and because, hey, why not? This time through, however, I forgot about them until I was already getting down to cooking business, and since I had already changed from my grown-up clothes into my comfy sweatpants, I wasn’t about to go out and get sausage. On the brightside, at least I get to add another entry to the “Vegetarian” category!

Oh, finally, if the amounts in the pictures look bigger than what you’ve got, it’s because I once again doubled the recipe. I like my cooking endeavors to feed me multiple times.

——————————————————————

Ingredients

  • 1-2 tablespoons vegetable oil
  • 2 cups grated potatoes (I used “Michigan baking potatoes” and it seemed like one large one yielded 2 cups grated)
  • ½ cup broccoli, chopped
  • ½ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ⅛ cup feta cheese (crumbled)
Hippie Hash 1

Continue reading

Artichoke Pasta

27 Sep

Today’s recipe comes from healthy-quick-meals

As a general rule, I like to try new things. Whether it’s entertainment, experiences, or ideas, I enjoy the novel and tire of the old. This inclination is probably why I decided to try this Artichoke Pasta when I came upon the recipe. I was skeptical from the start, when I read the ingredient list, and my skepticism only grew as I continued the recipe. Unfortunately, this one did not turn out for the better.

——————————————————————

Ingredients

  • 1 pound pasta
  • 1 cup marinated artichoke hearts
  • ½ cup marinated artichoke heart juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups onions, sliced
  • 2 teaspoons dried basil
  • 1 cup sour cream
  • 1 cup cottage cheese
  • Salt and pepper to taste
  • Grated parmesan cheese for final dish

Artichoka Pasta 1

Continue reading

Spanakopita

21 Feb

Today’s recipe comes from healthy-quick-meals.com.

In an attempt to be more accommodating for my vegetarian friends, I consciously chose to make a dish that didn’t have any meat in it. Although I’m pretty divided on Greek food, I decided to give this Spanakopita (a kind of Greek spinach pie) a try. My opinion of the final product changed twice, but in the end, I enjoyed it enough to probably make it in the future when I’m entertaining my herbivorous friends.

For this recipe, you’ll need a 9×13″ baking pan.

Prep Time: 20 minutes | Cook Time: 45-60 minutes

——————————————————————

Ingredients

  • 1 tablespoon olive oil
  • 8 green onions (chopped)
  • 1 pound spinach (about 2 bunches)
  • 5 eggs (beaten)
  • 1 pound feta cheese (crumbled)
  • 1/2 cup olive oil
  • 2 tablespoons melted butter
  • 12 sheets phyllo

t2i_1499

Continue reading

Cheddar Biscuits

20 Jan

Cheddar Biscuits

Today’s recipe comes from Folkmann.ca.

Everyone I know shares the same opinion of Red Lobster: As great as the seafood is, it’s the free Cheddar Bay Biscuits that help get them into the restaurant in the first place. I’ve taken home a dozen of those babies before, because they’re hands-down the best free restaurant food you will ever encounter. This recipe comes pretty damn close to replicating those delicious, savory Cheddar Bay Biscuits – and best of all, you can probably cook them up in the same amount of time that it takes the waiter (or waitress) to bring them to your table!

Prep Time: 15 minutes | Cook Time: 15 minutes

——————————————————————

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 3/4 cup butter
  • 1 1/4 cups milk
  • 1 clove of garlic, diced
  • 1/2 cup shredded cheddar cheese

The Pre-Biscuit Show

Continue reading