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One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

One Pot Vegetarian Mini Macaroni

Super duper delicious One Pot Vegetarian Mini Macaroni dish to be enjoyed for lunch or dinner. This dish is loaded with flavors, vegetables, creamy sauce and tons of cheese. I’m not going to say it’s the most healthiest dish, but indulging once in a while does no harm to one.

I just love Fridays ….even though I’m home right now with my kids I feel like I’m super busy all the time. Friday’s don’t mean so much to me like they us too when I was working a full-time job. Now everyday is busy …..but for some reason Friday feels like one of those days that I can complete all work by 5 o’clock and let the kids enjoy themselves with their friends and just make a huge pot of macaroni for the whole fam! 🙂

One Pot Vegetarian Mini Macaroni 2

This is super simple and perfect if your running out of time to prepare a full lunch or dinner. Look no further this dish is your quick and easy and absolutely delicious dish prepared in 30 minutes of less. A complete meal to be enjoyed by the whole family and friends for lunch, dinner or brunch.

Be sure to check out many more delicious and quick recipes: Ginger Coconut Spinach LinguineVeggie Black Bean Enchiladas-How to make Veggie Enchiladas RecipeCreamy Veggie Rainbow Tortellini and Skinny Veggie Fettuccine.

 

One Pot Vegetarian Mini Macaroni

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6

One Pot Vegetarian Mini Macaroni

One pot Vegetarian Mini Macaroni

Ingredients

  • 8 ounce Mini Macaroni (uncooked)
  • 1 cup - White Mushroom - sliced
  • 1 cup - mix Red/Green Bell Pepper - thinly sliced
  • 1 cup - Spinach - chopped
  • 1 medium - Onion - thinly sliced
  • 4-5 - Garlic Cloves - minced
  • 2 cups - Marinara Sauce (pasta sauce is also good)
  • 4 cups - low sodium Vegetable Broth
  • 1 tsp - Red Chili Flakes
  • 1/2 tsp - Red Chili Powder
  • 1 tsp - Dry Italian Seasoning
  • 2 tbsp. - Pesto sauce ( I used store bought)
  • Salt to taste
  • 1 tbsp. - Sugar (optional)
  • 2 tbsp. - Olive Oil
  • 1/4 cup - Heavy Whipping Cream
  • 1/2 cup - Mozzarella Cheese
  • Additional Grated or Shredded Parmesan Cheese for serving

Instructions

  • Heat up a large pot, add in olive oil once hot add in onions and garlic stir and cook till onions slightly pink and the raw aroma of garlic is gone. Now add in all vegetables - mushroom, bell peppers and spinach. Add in uncooked macaroni, vegetable broth, marinara sauce, salt to taste, red chili flakes, Italian seasoning and red chili powder. Give it all a good stir and cover and cook until it comes to a boil.
  • Continue to cook for 5-7 minutes, in between give it a good mix. Now add in pesto sauce, whipping cream and mozzarella cheese mix and let it cook for another 5-10 minutes until vegetables are tender and macaroni is cooked. Liquid in the pasta will evaporate so if additional water is needed then add. Once pasta and veggies are tender remove from heat.
  • Let pasta stand for a few minutes to cool; this will help to thicken up the sauce. Add additional salt and pepper as desired and garnish with parmesan cheese before serving.
  • Notes

    Vegetables are optional or can be substituted of your choice.

    Heavy whipping cream is optional or can be substituted with coconut milk for a healthy option.

    Mini Macaroni can also be substituted with your choice of pasta.

    http://myfoodforthesoul.com/one-pot-vegetarian-mini-macaroni/

     

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    Salsa-Veggie Quesadilla

    Cheesy Salsa Veggie Quesadilla | Tortillas stuffed with colorful veggies and salsa sautéed in light seasoning and top with loads of Tex Mex Marble Cheese; roasted till crispy golden brown

     

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    Summer has official started now and kids are off school. So are you wondering what to make to feed your hungry monsters? Well, this is one absolute delicious and mouth-watering options.  This recipe is guaranteed to satisfy not just the little ones, but also all the die-hard food lovers out there. Salsa-Veggie Quesadilla is a super quick and easy dish to prepare either for lunch or a nice weeknight meal. Any choice of vegetables (I used colorful bell peppers, red onion, mushroom, green onion, grated carrots and black olives) sautéed in Mexican seasoning with an added touch of Salsa and stuffed into Tortilla topped with loads of Tex Mex Marble Cheese and roasted till nice golden brown and melted cheese.

     

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    I’m one that loves anything with melted cheese and when it comes to Mexican food ……LOVE IT !  I think with quesadillas you can never go wrong, it’s like eating a sandwich, but even better.  When I think of quesadillas, it reminds me of wraps and frankies; the only twist here is that it’s completely Mexican.

    As far as making quick and easy meals, it doesn’t get any better than making quesadilla. Quesadillas by far the most simplest meal to prepare; all that’s need is flour tortillas filled with your favorite filling and cheese, folded over, and heated till nice and golden brown crispy, cheese melted to perfection in no time. The best part of quesadillas is that there are endless incredible fillings with many variations, plus you can customize the filling to ones own individual tastes.

     

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    Quesadillas are not just versatile when comes to fillings, they versatility extends to the way they are cooked ; they can be pan-fried, Panini pressed, baked or even grilled. To me the best part of a quesadilla or a grilled cheese sandwich is went the cheese has leaked out of the edges and fried against the tortilla or bread; that’s when I know how heavenly this must taste!

     

    Salsa-Veggie Quesadilla

    Serving Size: 4

    Salsa-Veggie Quesadilla

    Filling salsa veggie quesadillas, stuffed with colorful bell peppers, mushroom, black olives, onion and loads of cheese. These quesadillas feature irresistibly crispy sides and melted cheese

    Ingredients

    • 1/2 - Red Bell Pepper - finely chopped
    • 1/2 - Green Bell Pepper - finely chopped
    • 1/2 - Yellow Bell Pepper - finely chopped
    • 1 small - Red Onion - finely chopped
    • 6-8 - White Mushrooms - thinly sliced
    • 1 medium carrot - peeled and grated
    • 3-4 springs - Green Onion - finely chopped
    • sliced Black Olive - as desired (optional)
    • 1 tbsp.- Oil
    • 2 1/2 cup - shredded Tex Mex Marble Cheese
    • Salt / Black Pepper to taste
    • 1 pack-45 g- Old El Paso Burrito Seasoning
    • 1/2 tbsp.- Red Chili Flakes
    • 3 tbsp.- Mild/Hot Jarred Salsa
    • 4 Medium Tortilla (white or whole wheat)
    • Finely chopped Fresh Coriander leaves

    Instructions

  • In a large skillet over medium heat, heat oil. Add chopped red onion, stirring occasionally, until the onions are turning translucent. Add all of the vegetables and cook, stirring occasionally, until tender and turning golden, about 5-6 minutes. Add in burrito seasoning, pepper, red chili flakes and salt to taste, stir and let it cook for about 2-3 minutes. Add in red salsa and fresh coriander leaves and stir. Remove from heat and keep aside.
  • Divide 1 cup shredded cheese between the 4 tortillas, covering only half of each tortilla with cheese. Divide the salsa veggie mixture evenly on top of the cheese on each tortilla, Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the other empty side tortilla halve over the toppings.
  • Heat a medium to large skillet or fry pan on the stove over medium heat. Place one of the filled tortillas onto the pan. Cook for a few minutes, and then flip carefully with a spatula. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, and then slice quesadilla into three slices using a pizza cutter or a very sharp knife.
  • Serve with more salsa or sour cream
  • http://myfoodforthesoul.com/salsa-veggie-quesadilla/

     

     

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    Grilled Scrambled Tofu Veggie Sandwich

    Grilled Scrambled Tofu Veggie Sandwich with Provolone Cheese

     

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    Are you a big fan of grilled cheese? Well, I am and I just love any kind of grilled cheese sandwich, especially when the cheese is completely melted. Making sandwiches are my all time favorite, their easy to make, very tasty, very quick to make and completely filling.  This hearty scrambled colorful golden tofu sandwich packed in rye bread with slices of provolone cheese grilled is too good to eat only for breakfast. It’s also makes a great incredible weeknight meal.

     

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    I’m a total vegetarian and so is my family, but there was a time when we did consume eggs at home for things like omelette, scrambled eggs and baking. We grew up thinking that we were not getting all of the nutrients, vitamins and minerals as required by just consuming vegetables and lentils so we had to combine our meals with eggs to balance out things. Well ! that theory was absolutely wrong! It’s been now many years since we all gave up eggs, but to be honest I don’t miss it at all.

    The versatility of tofu is absolutely amazing, it’s one of the most miraculous adaptable plant-based products. Tofu has the power to take on what ever flavor you choose to give it. I’ve started to consume tofu in many of my dishes, as a vegetarian I find this to be an absolutely great go-to source of protein.  Many people have their own opinions on soy-based products and controversy surrounding soy-based products. For me tofu is a great new experience and love the versatility and the health factors related to TOFU.

     

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    This sandwich is super delicious !  it’s a bit spicy, a bit tangy, a bit gooey, but completely mouth-watering. The best part of this special scrambled tofu veggie sandwich is that it can be made the night before and prepared and grilled or toasted in the morning for the perfect breakfast or prepare it and take it for lunch. It’s completely revolutionary …let you imagination go wild, to me sandwiches are fun, creative and so versatile. No set ingredients or recipe to follow, there’s no right method to make it …. you can grill it, toast it, fry it or bake it.

    I have posted other great sandwich recipes before like Paneer Bhurji Sandwich which has been recognized and published in the Helping the Homemaker Article as 100 Healthy Breakfast ideas. Another great breakfast/lunch or even snack,picnic idea is the Cucumber Cheese Chutney Sandwich or the Egg-less Spinach Tomato Omelette Sandwich. Another great thing about these sandwiches is that I like to use Chutney as a spread which gives it that extra kick and taste mind-blowing. Some of the chutneys that I use on my sandwiches are Green Coriander Chutney, Mint Coriander Chutney and Mumbai Style Green Chutney.

    Cheese is just another great addition to any sandwich. Cheeses come in many different varieties, flavors and textures. My all time favorite is Provolone Cheese which we buy right from the Italian Deli. This cheese has the sweet mild flavor, when melted it’s got just the perfect smoothness and creaminess.

     

    Grilled Scrambled Tofu Veggie Sandwich

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 24 minutes

    Yield: 3

    Grilled Scrambled Tofu Veggie Sandwich

    Delicious mouth-watering Grilled Scrambled Tofu Veggie Sandwich

    Ingredients

    • 1 1/2 cup - crumbled firm/extra firm Tofu
    • 1 medium - Green Bell Pepper -finely chopped
    • 1 medium - Red Bell Pepper -finely chopped
    • 1 medium - Red Onion - finely chopped
    • 1 cup - Mushroom - finely sliced
    • 2-3 - Garlic Cloves - finely minced
    • 2 springs - Green Spring Onion - finely chopped
    • 1 tsp - Jeera (cumin seeds)
    • 1/2 tsp - Turmeric Powder (haldi)
    • 1 tsp - Red Chili Powder
    • Red Chili Flakes - optional adjust to your liking
    • 1 tsp.- Italian Seasoning
    • 2 tbsp. - Fresh Coriander - finely chopped
    • Salt to taste
    • 1 tbsp - Oil
    • 6 slices - Provolone Cheese (Any cheese of your choice)
    • 6 slices - Bread ( I used Rye Bread)
    • Spread - Fresh Green Coriander Chutney
    • Butter/Margarine - Pan frying or Grilling Sandwich (optional)

    Instructions

  • Heat oil in a kadai or wok, once hot add in jeera saute for 30 seconds;add in onion and garlic and cook till slightly golden brown.
  • Add in all of the bell peppers, mushroom, green onion; cook for about 5 minutes. Now add in all of the spices; red chili powder, turmeric powder, red chili flakes,salt to taste,Italian seasoning and tofu and give it a good mix. Let it cook for another 5 minutes. stir frequently. **do a taste test and adjust spices**
  • Add in fresh coriander leaves and toss all together well and keep aside. Let mixture cool down for at least 5 minutes.
  • Take a bread slice spread your favorite chutney or butter/margarine; place two slices of cheese side by side; and spoon some filling onto the cheese and spread to cover cheese, spread butter/margarine on other slice of bread and cover sandwich. Grill it or toast it on a sandwich toaster or pan fry it on a tawa (fry pan).
  • Serve it hot !
  • http://myfoodforthesoul.com/scrambled-tofu-veggie-sandwich/

     

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