Spinach Noodles

Friday, September 24, 2010

Spinach Noodles
Janes' Crazy Mixed up salt

How I love sinach noodles. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain. Add that crazy mixed up salt. This so simple, and tasty.

Vegetarian Sushi 101

Thursday, September 23, 2010

I was at the asian market the other day. The man that ran the shop sad, sushi is easy to make and less expensive if you hand make it, and guess what? it is!. Im going to show you the types of vegetetarian sushi. TO learn to make sushi click here http://www.youtube.com/watch?v=dPMaid87Es0

1. Mushroom Sushi: Take soba noodle, egg omlet, Spring onion, shitake mushroom and pickles on Nori paper thent! Roll very Tight

2. Cucumber, cream cheese and avocado: This vegetarian sushi has the perfect combination of smooth and crunchy textures. Keep in mind that it is higher fat than some of the other vegetarian options because the cream cheese and avocado are both fat-laden.
3. Egg sushi: Japanese scrambled eggs, called Oboro, are often used in vegetarian sushi. For those vegetarians who eat eggs, it is not only delicious, but a good source of protein.
4. Roasted eggplant and zucchini: For a hearty vegetarian sushi, try roasted or grilled eggplant and zucchini. The bold flavors are satisfying, but the resulting sushi is very low fat and healthy.
5. Tofu and Green Onions: This protein-packed sushi is low fat and delicious. You can try using fresh or dried tofu for variations on this classic.

Seis De Mayo Sandwitch


4 slices spicy artisan bread, such as chile bread/4 tablespoons guacamole/6 slices Roma tomato/4-5 slices mozzarella cheese for vegan versian use tofutti, or Daiya http://www.daiyafoods.com/ thin slices of cucumber /1 cup alfalfa or clover sprouts (YUM)/2 leaves of romaine lettuce


  1. Preheat oven to 350 degrees.
  2. Place two of the bread slices on a work surface and cover with 1 tablespoon guacamole. Top each piece of bread with three tomato slices, followed by 2-3 slices of mozzarella. Place all four slices of bread directly on the oven rack and heat for 5 to 7 minutes, until bread is toasted and cheese is melted. Evenly lay the cucumber slices on top of the melted cheese. Cover each with sprouts and lettuce. On the two remaining bread slides, spread the rest of the guacamole, then place bread guacamole side down on lettuce. Now Serve

Vegatable Mix Ratatouille

  • 2 onion, sliced into rings/3 cloves garlic, minced/1 medium eggplant, cubed/2 zucchini, cubed/2 medium yellow/ squash, cubed/2 green bell peppers, seeded and cubed/1 yellow bell pepper, diced/1 chopped red bell pepper/4 roma (plum) tomatoes, chopped/1/2 cup olive oil/1 bay leaf/2 tablespoons chopped fresh parsley/4 sprigs fresh thyme/salt and pepper to taste

  1. Heat 1 1/2 tablespoon of the oil in large pot over medium heat. Add onions & garlic, until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini till slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove bay leaf and adjust seasoning.

Salsa Rice Enchiladas

1 1/2 cup of chunky syle salsa/1 1/2 teaspoons of chili powder/1 cup of uncooked instant rice/1 can of black beans
1 can of kernel corn with peppers/1 1/2 cup of shreaded cheddar cheese/8 flour toritlla

In a skillet heat 1 1/2 cups of chilli and salsa till its boiling, Stir in rice. Remove fro head and let sit for 5 minuts. Now mix in beans, corn and cheese. Spoon about 1/2 cup of rice mix into each tortilla fold up bottom sides.

tortellini soup

  • 1 (14 1/2-ounce) can chicken broth/4 cups water/2 extra-large vegetable bouillon cubes/1 (10-ounce) package frozen chopped spinach, unthawed/2 (14 1/2-ounce) cans stewed tomatoes, undrained/1 garlic clove, minced
  • 2 (9-ounce) packages refrigerated cheese-filled tortellini/1/2 cup shredded Parmesan cheese


Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.

Zucchini Pistou Pasta

1 tablespoon olive oil /2 1/2 cups zucchini (cut roughly penne shaped) /1 cup basil (packed)/ 1/4 cup parmigiano reggiano (grated) /1 clove garlic/ 2 tablespoons pine nuts (toasted)/ 1/2 lemon (juice)/ salt and pepper/ 1 tablespoon olive oil
1 small onion (diced)/ 2 cloves garlic (chopped)/ 1/2 pound pasta (I used whole wheat penne)/ 1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)/ 1/2 teaspoon pepper
1. Heat the oil in a pan. 2. Add the zucchini and saute until tender, about 5 minutes and set aside. 3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan. 5. Add the onions and saute until tender, about 5-7 minutes. 6. Add the garlic and saute until fragrant, about a minute. 7. Add the remaining zucchini and set aside. 8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it. 9. Add the reserved pasta water to the food processor and puree it contents. 10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.

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