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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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    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

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    Are you wondering what to make or do for dad this Sunday on Father’s Day?  Well, look no further here is an absolute super delicious and healthy recipe to put together for that special man in our lives ……our FATHER. Basmati-Rice Stir-Fry with Marinated Tofu just the way it sounds …all time best rice in the world “Basmati Rice and tofu chucks marinated into a special sauce, stir-fried with colorful vegetables. An excellent dish for the whole family to agree on. Celebrate Father’s Day with this marvelous, scrumptious, flavorful dish Basmati-Rice Stir-Fry Marinated Tofu.

     

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    Stir-fries are one of the best meals to make …their super fast, makes good use of fresh vegetables, and get their flavoring from the most basic items like soy sauce, garlic, ginger and chili sauce.  This dish is a complete meatless …pure vegetarian dish, egg free version. It’s made with scrumptious marinated tofu, colorful bell peppers, mushroom, ginger, garlic, soy sauce, sesame oil and seasoning.  This recipe can particularly work with any choice of vegetables liking broccoli, string beans, carrots, snap peas and bok choy.

    To be honest, I was not a great stir fry fan and wasn’t very fond of tofu. Growing up my family wasn’t into any Asian Food, so I didn’t always have that opportunity to explore the world of Asian Food. I had mentioned before that I hail from a very traditional Gujarati family and grew up with my grandmother, so she had no idea how to even make Asian Food …. let alone “stir fry”. It was always the full authentic traditional Gujarati food ……which I always enjoyed and always will.  “Ba (grandma) miss you !

    My first discovery into Asian Food came when I met my husband..back then he was my fiance. We explored many different restaurants, cuisines and foods and that was the first time I had tasted the best tofu in the world. I could not believe that tofu could be this tasty…I was in heaven! Can’t remember the name of the dish, but truly remember that I didn’t even know that I was eating tofu cause it was so well prepared. The texture and flavors were mouth-watering.

     

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    Now, I’ve started to master all of the great Asian Cuisines Foods, so I like to use Tofu in all my dishes …will I try to use. I sometimes substitute paneer for tofu and go the healthy way in cooking.  For my kids Asian Food is no secret, I have always introduced them to many different cultural foods. They are very kin and love any kind of stir-fry especially stir-fried rice. Vegetables sometimes becomes a challenge, but I secretly get them to eat it ….. tofu they have no problem.

    The credit for this special experience in the world of Asian Food and Asian Cooking, whether it’s Chinese, Indo-Chinese, Hakka-Chinese, Thai, Malaysian, Cantonese or any Asian related food feast goes to my dear husband …..he has helped me explore many wonderful cuisines and open up my taste buds to the world of food. Love him for that ! 🙂

     

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    For this recipe I had made a very basic five ingredient marination sauce ,but the basic trick is in removing the excess water from the tofu, this will help the tofu stay nice and firm. Completely, drying the tofu helps when grilling or baking the tofu at a high temperature, it creates a nice golden brown, tougher texture somewhat of a “meat-texture” like my husband would say! Marinating the tofu for about an hour in room temperature helped the tofu absorb and soak in all of the delicious sauces,which was far more appetizing in the texture and taste department.

    The basic sauce recipe that I’ve used here for the tofu marination is very versatile and be changed up to your liking or use it as is. This method that I’ve used goes extremely well in many of the stir-fry dishes or salads.

    I’m hoping to incorporate this same method of tofu marination and sauce in other dishes and see how well versatile the tofu will be. So far what I’ve tasted and feedback from my family has all been completely positive, so I have high hopes.

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice Stir-Fry with Marinated Tofu

    Prep Time: 1 hour

    Cook Time: 20 minutes

    Total Time: 1 hour, 20 minutes

    Serving Size: 4-5

    Basmati-Rice Stir-Fry with Marinated Tofu

    Basmati-Rice with Marinated Tofu made tasty with a simple technique that gives the tofu perfect texture and flavor stir-fried in delicious Basmati-Rice and colorful vegetables. A complete and healthy,delicious weeknight/weekend meal.

    Ingredients

      Tofu Marinate Sauce
    • 6-7- Fresh springs green onion (greens & whites)
    • 6-7 - Fresh Green Garlic
    • 2 - Cloves garlic
    • 2 - Fresh green chilies
    • 2 to 3 tbsp.- soy sauce, or to taste
    • 1 tbsp.- Sesame Oil
    • 14 oz - 1 package extra-firm tofu
      Stir-Fry Ingredients
    • 2 tbsp.- Canola Oil
    • 3 -Garlic Cloves, minced
    • 1 piece (3 inches) - Ginger,peeled and thinly chopped
    • 2 - Bell peppers (1 red and 1 yellow), inner ribs and sees removed, cut into 1 inch chucks
    • 1 cup - Mushrooms, cut into small chucks
    • 2 1/2 cups - cooked Basmati Rice
    • 3 tbsp. - Soy sauce
    • 1 tbsp. - Sesame Oil
    • Salt and Pepper to taste
    • Sriracha hot sauce to your liking (optional)
    • 3 - Springs Green onion. cut halved lengthwise and thinly sliced.

    Instructions

    Pressing Tofu to remove excess water to make tofu become more denser and firm.
  • Cut tofu into 1 inch slices, lay flat on a baking sheet or plate lined with a double layer of paper towels. Then place two more clean paper towels on the top of the tofu and cover with either baking sheet or plate. Weight it down with a heavy skillet, pot or canned goods. Let it sit for at least 30 minutes.
  • Marinated Tofu
  • Combine all of the ingredients for the "Tofu Marinated Sauce" into a blender jar. Blend til a smooth consistency paste has been formed. Add a little water if need be to combine.
  • Cut tofu into desire size. Combine tofu pieces and sauce together, make sure all tofu pieces are coated evenly. Cover and keep aside and let marinate for 30 minutes at room temperature.
  • Stir-Fry Preparations
  • In a wok or large skillet, heat up canola oil over medium-heat. Once hot add in garlic and ginger; saute,stirring until fragrant. about 30 seconds.
  • Then add in tofu, and let it cook, stirring in between until tofu is golden brown all over, about 5-8 minutes. Add in the bell peppers,mushrooms; cook, stirring, until the peppers are crisp-tender. About 4-5 minutes.
  • Add in rice, soy sauce and Sriracha hot sauce (optional) mix well; cook, stirring frequently until rice is completely heated through. Then add in sesame oil, season with salt to taste and pepper;mix well and cook for another 2 minutes.
  • Garnish with spring onions and serve hot.
  • http://myfoodforthesoul.com/basmati-rice-stir-fry-with-marinated-tofu/

     

    I hope you enjoy this recipe; be sure to check out these ones also:

    Broccoli Tofu Paratha

    Red Thai Curry

    Red Thai Tom Yam Curry Noodle Soup

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    Skinny Veggie Fettuccine

    Skinny Veggie Fettuccine – How to make delicious Skinny Veggie Fettuccine recipe

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    Skinny Veggie Fettuccine is tender fettuccine tossed in an ultra creamy white veggie sauce. What makes this so skinny? Why is it guilt-free skinny fettuccine? Well, …..it’s tossed it a very light ultra creamy white sauce with a whole lot of-good-for you veggies, fat-free half and half cream and healthy, but delicious portion of Italian cheeses.

    I really enjoy making different ethical background world dishes, but my only thing is that I like to give it a fusion twist. I like flavorful food …..so I don’t just stick to the salt and pepper idea….I bring in some of the desi tarka.  I’ve done the same with my “Skinny Veggie Fettuccine“. As you may have noticed that I’m a great fan of different vegetables …This recipe has the great added touch of all kinds of capsicums and spinach …for the vibrant color and mushrooms, onions, grated zucchini and lots of garlic for the flavor.

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    Mixed Vegetables

    Every year many people go through a phase of either wanting to lost weight…diet or living a healthier lifestyle. I’m totally guilty for that also…I started off the year thinking that I was not going to do this and not do that …but some how something’s fall thru the crack. I maintained my daily healthy smoothie decision…but healthier food got difficult since me and my whole family enjoy “good food”. That’s when I had decided that I would make all the things we all enjoy eating in a healthier and lower calorie version.

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    My “skinny veggie fettuccine” is exactly that ….it’s great in taste, heavy on the flavors, but low in calories. A complete meal to enjoy with either toasted garlic bread or a refreshing single serving of your favorite salad.

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    Cooked Fettuccine

    If you enjoy eating food that have a fusion twist to it then check out these: Veggie Black Bean Enchiladas, Tortilla Vegetable Samosa, Spinach Tomato Omelette (Eggless) or Cheesy Veggie Rice Balls.

    This is a tried and tested recipe and it’s absolutely delicious …..but this time I don’t have a step by step process with photos for you.

     

    Skinny Veggie Fettuccine

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 40 minutes

    Serving Size: 5-6

    Tender Fettuccine tossed in a ultra creamy white sauce...with the goodness of veggies, heavy on flavor and low in calories ...but absolutely delicious !

    Ingredients

    • 8 ounces fettuccine noodles, cooked according to package's instructions
    • 2 tablespoons - butter
    • 2 teaspoons - minced garlic (I like a little stronger garlic flavor so I use 2 teaspoons)
    • ½ cup - water
    • ¾ cup - vegetable broth
    • 3 tablespoons All-purpose flour (maida)
    • ½ cup - three cheese blend (you can use any other cheese of your choice)
    • 1/2 cup - zucchini peeled and grated
    • 1/2 cup - green spring onion -finely chopped white/greens
    • ½ cup- packed baby spinach leaves, finely chopped
    • ½ green capsicum- thinly sliced
    • ½ red capsicum-thinly sliced
    • ½ yellow capsicum-thinly sliced
    • ½ cup packed mushroom – thinly sliced
    • 1 small size onion – thinly sliced
    • 1 cup - fat free half & half
    • Salt to taste
    • ½ teaspoon - pepper
    • 1 tablespoon- pesto (I used ready made store bought)
    • ½ teaspoon- red chili flakes
    • ¼ teaspoon- red chili powder
    • Additional cheese for garnishing

    Instructions

  • In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant add in onions and sauté for 2 minutes till slightly pink.. Add ½ cup water and the grated zucchini and cheese. Cover and allow cooking for about 5 minutes, then whisking until cheese is completely melted.
  • In a small bowl whisk together veggie broth and flour. Add broth to cheese mixture and let it simmer until sauce thickened. Add half & half, spinach and all other vegetables, salt, pepper, pesto, chili flakes and red chili powder. Allow to simmer for about 5 minutes. Taste and add salt as needed to taste.
  • Toss noodles with the sauce and serve. Top with additional cheese
  • Notes

    ** I've adapted the reheating idea from Cream de la Crumb and it works perfect.**

    When reheating the pasta and sauce, do it on the stove in a pan and add ⅓-1/2 cup half and half or other milk over medium heat. This will help to bring the sauce back to life!

    Fettuccine can be substituted with any choice of your favorite pasta.

    Recipe adapted from Cream de la Crumb

    http://myfoodforthesoul.com/skinny-veggie-fettuccine/

     

     

     

     

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