Tag Archives: vegetarian recipes

One Skillet Cheesy Yellow Squash Casserole

Standard

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
4 medium yellow summer squash, sliced in 1 inch cubes
1 yellow onion, chopped
3 celery stalks, chopped
Slap Ya Mama Cajun Seasoning or salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup grated parmesan cheese
1 ½ cups shredded sharp cheddar
½ cup sour cream
½ cup of good salsa
1 sleeve Ritz crackers, crushed medium to fine

Directions:
Preheat the oven to 350 degrees F.  Heat the oil and butter in a large cast iron skillet over medium heat.  Saute the squash, onion, celery and dry seasoning ingredients until soft.  When done, remove from heat and stir in the parmesan, 1 cup of the cheddar, sour cream and salsa. Taste and add more seasoning if needed.
Mix cracker crumbs and the remaining ½ cup of cheddar together and sprinkle evenly over the top. Bake for 15 minutes or until the top is golden and bubbly.11081142158776871108114425877666

Vegetarian Pho (Pho Chay)

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I just winged this recipe with what I had in the pantry and fridge.  I would have added tofu if I had any on hand.  Please feel free to improvise.  This recipe took me about 15 minutes to make and I think it was better than the Pho I get in our local restaurants.  I may try to make Vegetarian Spring Rolls with Peanut dipping sauce next. 🙂

100 grams or 1/2 package of Bean Vermicelli or Rice Vermicelli

Enough water to cover

3 Cups Organic Vegetarian Broth

or 2 Cubes Pho Chay Soup Seasoning in 3 Cups Water

2 TBS Vegetarian Mushroom Flavored Stir Fry Sauce

A couple of dashes of Bragg Liquid Aminos or Soy Sauce

1/2 Cup Thinly Sliced Onion

1/2 Cup Thinly Sliced Mushrooms

1/2 Cup Thinly Sliced Green Bell Pepper

1 to 2 TBS Olive Oil

Sliced Jalapeno, Lime and Cilantro to garnish

Soak the Vermicelli in water for 7 minutes then drain and discard water.  Put broth or soup cubes and water in pot and bring to a boil, stir in the Vegetarian Mushroom Flavored Stir Fry Sauce and Liquid Aminos add the Vermicelli and cook for 3 minutes.  Meanwhile stir fry the vegetables in hot oil for a few minutes.  Add the vegetables to the Vermicelli and Broth.  Divide between 3 to 4 bowls. Top with sliced Jalapeno, a squeeze of Lime and Cilantro.