Category: Vegetarian

Smokey Jalapeno Wontons

I’ve talked about the Alouette Smokey Jalapeno cheese before – I used it when I made shrimp and grits, using it. This stuff is good!

I was looking for something quick, and kind of snacky (Is that a word? If it isn’t, it should be!), for lunch. I decided to use some of the wontons I had on hand and I had just picked up some of the Alouette Smokey Jalapeno cheese – it seemed like a match made in heaven.

I was just making these for me, for lunch – but, they would make a perfect appetizer, if you wanted to make a bunch of them. I decided to make 6 wontons (but accidentally took 7 out of the pack – 7 it is!).

I put about a tsp of the cheese in each wonton.

I wasn’t quite sure how to close them up – the first one, I just folded over into a triangle, but wasn’t quite sold on it. Then I decided to pinch the corners together, kind of like crab rangoon appetizers that I’ve had at Chinese restaurants. To close them up, just put a little bit of water where I was punching the wontons together.

I could have fried them – but, I decided to do them in the oven. In order to make them a little crispy, I did spray them with avocado spray.

I baked them in a 400 degree oven, for 15 minutes, on parchment paper. They were perfectly crispy!

Even the bottom of them were browned, since my avocado spray went on a little heavier than intended and I made sure to rub the wontons on the overspray – getting avocado oil on the bottom.

This was super easy – and now I want to do it with different Alouette cheeses!!

by Michelle

Spicy Asian Noodles with Mushrooms (for one)

As happens sometimes, I was alone and needing to cook just for myself. I decided that I wanted a vegetarian dish, and Asian seemed nice. That’s something that my family doesn’t tend to enjoy as much as I do. They like Asian food – but, I really like Asian food.

The key to this dish is the sauce. I like spicy – and this is definitely a bit spicy – so feel free to adjust to your tastes.

The sauce consists of soy sauce, sesame oil, sweet chili sauce, rice vinegar, green onion and for spice some red pepper flakes and sriracha. The pepper flakes and sriracha didn’t make it into this first picture, but they made it into the sauce at the end.

I started by cooking the noodles. While the noodles were cooking I heated my wok. You want a hot wok and I find it works best when I preheat it. My wok is a cast iron wok, but any wok (or even a pan that can handle a high temperature) will do.

To start the stir fun, I added the oil into the wok. I used grapeseed oil because it can handle high heat. Peanut oil would work well too. Once the oil was hot, I added in the garlic and cooked it for a minute.

After the garlic was cooked (this doesn’t take long – and you want to work fast, as with most stir fry recipes), I added in the mushrooms and cooked them for about 5 minutes. The wok is very hot – so keep stirring so that things don’t stick and don’t burn.

After the mushrooms were finished, I tossed in the noodles and the sauce. It only takes a minute or two to stir fry everything.

I topped the noodles with some sesame seeds and few more green onions. A perfect, very fast, and delicious vegetarian meal for one!

Spicy Asian Noodles with Mushrooms for One

Linguine (or similar) pasta – 1/4 of a box, give or take
1/2 cup sliced mushrooms
1 tsp minced garlic
1 tbsp grapeseed oil (you want an oil that can handle a high heat)

Sauce
1 tbsp soy sauce
1/2 tbsp sweet chili sauce
1/2 tbsp rice vinegar
1 tsp sesame oil
1/2 tbsp green onions
1/4 tsp red pepper flakes
1/2 tsp sriracha

Garnishments
Sesame seeds
Green Onions

by Michelle

Easy Mac and Cheese for 2

I’m not ashamed to admit that I love regular old boxed mac and cheese. But, sometimes, I want something a little creamier. I was home alone, so I needed to make something for just me. I decided that mac and cheese was just the thing! This is so simple that I am not even going to write it up as a ‘recipe’ – just give you directions as I go.

3 simple ingredients: Pasta (any kind you want, I chose penne and cooked about 1/2 the box), milk (1/4 cup) and Velveeta cheese (about 6 oz).

I just boiled my pasta.

And cut the cheese into squares.

When the pasta was done, I drained it and returned it to the pot. I also reduced the heat to low. I added in the milk and cheese and stirred until all the cheese was melted.

Add salt and pepper, if you like. These measurements makes enough for 2 servings.

by Michelle

Meatless Monday: Hearty Lentil Stew {vegetarian}

Yesterday, we decided to (mostly – not counting lunch, which was leftovers and had meat) do a Meatless Monday! A hearty lentil stew seemed appropriate. Loaded with lots of vegetables and bright flavors, this stew hits the spot.

I knew I was going to use celery, carrots and potatoes. When I found myself at Trader Joe’s today and saw that they had Delicata squash, I decided to add that in. Then when I got home, I remembered that I had a few baby bella mushrooms, so decided to use those too.

Once all of the veggies were chopped, I put them (all but the potatoes) in a medium-high heat dutch oven, with a bit of olive oil to saute. I cooked them for about 5-7 minutes, until the vegetables started to soften.

Then I added in the can of diced tomatoes, with the juice, vegetable stock, potatoes and seasonings and brought it up to a boil. I then, reduced the heat – covered the pot and simmered for 15 minutes.

I then added in the lentils and the quinoa and cooked for another 20 minutes.

Finally, I added in the spinach and the lemon juice and let it simmer, uncovered, for 5-10 minutes more.


Serve with finely grated Asiago or Parmesan cheese.

Hearty Lentil Stew

Total Prep and Cook time: 1 hour 20 min

2 cups lentils
1/3 cup quinoa
2 stalks celery, chopped
3 carrots, chopped
6 oz fresh spinach
4 red potatoes, diced
1 onion, diced
1 winter squash (I used delicata), chopped
5-6 baby bella mushrooms, sliced
6 cups vegetable broth
1 large can (28 oz) diced tomatoes, with juice
juice of 2 lemons
2 tbsp garlic, minced
2 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tbsp Italian seasoning

  • Chop all vegetables to similar size
  • In large dutch oven, or pot, put small amount of olive oil – heat over medium – high heat
  • Add chopped veggies (all except the potatoes) and saute until veggies start to get soft
  • Pour in canned tomatoes, vegetable stock and potatoes and bring to a boil, then reduce heat
  • Add in seasonings, cover and simmer for 15 minutes
  • Add in lentils and quinoa and allow to cook for another 20 minutes
  • Add in the spinach and lemon juice and simmer for 5-10 more minutes
  • Serve with finely grated parmesan or asiago cheese
by Michelle