3 VEGETARIAN RECIPES TO KNOCK YOUR SOCKS OFF ON MEATLESS MONDAY!

SO FRIENDS AS MANY OF YOU KNOW I AM NOW A VEGETARIAN AND GLUTEN FREE 

(NOT BY CHOICE) BUT I AM HAPPIER FOR IT! IT IS MEATLESS MONDAY DON'T FORGET. TIME TO CUT OUT MEAT & FISH FOR 24 HRS! YOU CAN DO IT!!!

FIRST WE GO LEBANESE: 

Lebanese Vegetarian Potato Kibbe Recipe is a tasty traditional dish for kibbe lovers. It is healthy and rich in fibers and nutrients. Check our easy recipe. (http://www.mamaslebanesekitchen.com/vegetarian/lebanese-vegetarian-potato-kibbe-recipe/)


Ingredients

• 2 cups of Burghul (cracked wheat/bulgur)

• 2 cups dry chickpeas

• 3 medium sized potatoes, boiled, mashed

• 2 cups general purpose flour

• ½ bunch parsley

• ½ bunch mint

• ½ bunch green onions

• 1 medium sized white onion

• 1 teaspoon of cayenne pepper, or to taste

• ½ teaspoon Lebanese 7-spices

• ⅔ teaspoon of salt

• 2 cups of Olive oil (about 1 cup per pan of Kibbeh)

Preparations
Chickpeas: The goal of the process here is to skin and halve the chickpeas. If you are able to find skinned chickpea halves at your grocery store, you can just soak them overnight and skip the remaining steps in this process. If you have regular chickpeas, then soak them in water overnight. 

On the day of, rinse them well then warm in a pot of water on the stove for a few minutes. Drain, then spread warm chickpeas on a towel then break them open by rolling a rolling pin on them a few times with force. Place broken chickpeas back in a pot, fill with water then rub them with your hands to separate the skin. Repeat the process a few times so that you rid the all of the chickpeas from their skin. Once done, drain the skinless chickpeas and place in the “mixing” pot.

Potatoes: Boil the potatoes for 15-20 minutes, let cool down a bit, peel, mash and add to the “mixing” bowl.


Burghul: rinse the burghul with water, let dry for 30 minutes and then add to the “mixing” bowl


Mint and Parsley: Cut stems away, then finely chop the leaves and add to the “mixing” bowl


Green Onions: Chop finely then add to “mixing” bowl


White Onions: Chop finely then add to “mixing” bowl

Flour & Spices: Add flour on top of all ingredients in the “mixing” bowl, add the 7 spices and cayenne pepper and salt, and mix and knead well with your hands for a few minutes. The result should be a dough.

Cooking Method
Brush olive oil on your Pyrex glass baking pan (or your preferred aluminum baking pan)

Pat Vegetarian Kibbe dough into pan with a thickness of about ½ to ⅔ of an inch but not too thick

With a knife, cut deep lines into the dough to form square shapes. Then makes small cuts in the center of each square. The purpose of this is to allow the olive oil to seep through the dough and make it easy to cut when cooked.

Gently and slowly soak the pan with olive oil until it’s fully covered and the olive oil level is right above the surface of the dough. This should be about 1 cup of olive oil per pan.

Bake at 400 degrees for 45-60 minutes, or until the dough turns brown and a bit crispy. Poke to make sure the inside is well cooked.

Enjoy it hot or cold, and serve with Lebanese pita bread.

SECOND WE MAKE VEGETARIAN PAELLA            

  

The vegetarian kibbe can last for a few days covered in the fridge. If you make extra dough, you can place the surplus in ziplog plastic bags and store in the freezer for a few months. To cook, thaw at room temperature for a few hours then follow the baking process above.

Instructions

3 tbsp. of olive oil

4 cups of sprouts

4 cups of assorted raw vegetables of your choice

1/4 tsp. of freshly ground black pepper

1 tsp. of smoked paprika

1 pinch saffron

2 cups of frozen peas

1 yellow onion (diced)

3 cloves garlic, (minced)

2 cups of grain rice

1 tsp. of salt

4 cups of vegetable broth

Lemon wedges

Eat well, live well. Hope you enjoy your healthy paella for vegetarian recipe and stay healthy all the time.

sauté the sprouts using 1 tablespoon of olive oil, salt and pepper until it turns brown. Add the other vegetables and sauté the other vegetables for about 5 minutes. Add salt, pepper to taste and remove it from the pan. Set aside.

In a large skillet, heat the 2 tablespoons of olive oil and cook the onion and garlic. Allow it to cook then add the paprika, saffron and stir it well. After that, add the rice and sauté within 1 minute then add the vegetables, broth, sprouts and bring its mixture into a medium boil.

Add 1 teaspoon of salt and pepper, stir it well and cover. Let it cook for about 15-20 minutes or until you see less liquid on it. This time, add the peas, stir into the rice well and cook it again for about 10 minutes. Everything is done! Serve it with lemon wedges

3RD WE TRY Vegetable Fried Rice Frittata (vegetarian, gluten-free)

Prep Time: 4 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: one 10-inch skillet

Serving Size: serves 4 generously

This is an easy vegetarian meal to toss together in just minutes, uses just one skillet, and is highly adaptable based on the what you have around and your preferences. The fried rice forms a crusty base, the creamy soup lends a cheesy quality, and the vegetables add healthy texture. The eggs and centers stays soft while the edges crisp up. A simple yet flavorful one skillet meal. The fritatta may be baked in a 9-by-9-inch pan or similar oven-safe baking dish.

http://www.averiecooks.com/2013/01/vegetable-fried-rice-frittata.html

Ingredients:

4 cups fried rice, previously cooked (I use half of one 20-ounce bag of Trader Joe's frozen vegetable fried rice)

one 10.5-ounce can cream of mushroom soup (cream of chicken soup or other cream style soup may be substituted, such as celery or potato) 

1/2 cup vegetables, diced (carrots, broccoli, corn, peas or a favorite; fresh, frozen, or canned)

1/2 cup previously cooked protein, diced and optional (beans, chicken, tofu, tempeh, pork, beef)

4 large eggs, lightly beaten

1 tablespoon olive or vegetable oil

3/4 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)

salt and pepper, optional and to taste (both the fried rice and soup are likely already quite salted)

Directions:

Preheat oven to 375F and spray or grease a large oven-safe skillet (I use a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work). Add the rice to the skillet, covering the base in a flat layer (I don't bother unthawing the frozen fried rice and add it straight from bag to skillet). Sprinkle the vegetables and optional protein evenly over the rice. Add the soup and lightly spread it using a spatula because it's thick. Pour eggs evenly over the top of the soup. Drizzle with olive oil, sprinkle with seasoning blend, and salt and pepper to taste.

Bake for about 45 to 50 minutes, or until top is golden browned and set, and edges have crisped up. Remember that if cooking in cast iron, there is a notable carryover cooking effect so food will continue to cook in the skillet and don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it will become very tough. Slice and serve immediately. Slice leftover fritatta into wedges and wrap in plasticwrap or store in an airtight container in the refrigerator for up to 3 days.

I HAVE MADE THESE RECIPES AND WAS QUITE IMPRESSED. I LISTED THE WEBSITES TOO SO I DON'T GET ACCUSED OF FOOD PLAGIRISM LOL! TRY THEM OUT AND LET ME KNOW WHAT YOU THINK. KEEP IT MEAT FREE ON MONDAYS REMEMBER! HAVE A HAPPY AND HEALTHY DAY & Y'ALL COME BACK NOW YOU HEAR? PEACE, AUDREY

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