A Year of Vegetarian Meals

Tuesday, September 8, 2015

Roasted Roots

Day 325

Roasted Roots

Laura harvested a crispy green cabbage and some of the sweet potatoes today. We were glad to get any sweet potatoes since they were planted late, but we did get some of each variety, though they're small. Everything in this meal is from the garden.

Roasted veggies

Ingredients

Cabbage
Sweet potatoes
Potatoes
Carrots
Shallots
Parsnips
Green beans

Carrots, parsnips & sweet potatoes

Green cabbage

Shallots

Potatoes

Fresh Herbs

I wish I could share the smell of the herbs with you. My hands smell like heaven right now, after stripping them from their stems. It's indescribable. We call this mix the Scarborough Fair Deluxe.

Parsley
Sage
Rosemary
Thyme
Oregano

Fresh herbs

Directions

Everything gets washed thoroughly, then chopped if needed into similarly-sized pieces then into the roast pan with half an inch of water to roast about 45 minutes at 400 degrees F.

The veggies that take longer go into the oven first, then we add the rest, like the beans and smaller potatoes after 20-25 minutes.

Before adding the beans and fingerlings

After 20 minutes, beans and smaller veggies added

Roasted vegetables

Reviews/Comments

As you may know, this (or a version thereof) was the first meal we blogged and we've had it many times over the course of the year. It just never really gets old. It's more delicious than you would guess, although Missy could tell you. You may think you've had roasted vegetables before, but believe me, if they weren't pulled from the garden and roasted with herbs, you haven't really tried this meal.

Monday, September 7, 2015

Tortellini in Rustic Pasta Sauce with Garlic Swiss Chard

Day 324

Tortellini in Rustic Pasta Sauce with Garlic Swiss Chard

Swiss chard is ready to harvest, along with quite a few tomatoes and herbs. Laura came up with and prepared this one. Thanks, lovey!

Tortellini in Rustic Pasta Sauce with Garlic Swiss Chard

Our counter looks like this pretty much every day. It's becoming a challenge to use our produce.

Countertop featuring garden stuff

She started with sautéing onions and peppers.

Onions & peppers

Then added tomatoes and basil.

Rustic pasta sauce

And finally added the cooked pasta. (four-cheese tortellini)

Tortellini in rustic pasta sauce

I didn't get pics of the swiss chard cooking, but it was sautéed in minced, garden-fresh garlic and was very good.

Breakfast Wraps

Day 323

Sunday, September 6

Breakfast Wraps

I always want these when I go through Tim's or McDonald's for coffee. They look good, but I don't think they have a veggie version, so I was excited to make some at home. Laura loved them too.

Breakfast Wraps

Ingredients

Garden Ingredients:
Black Krimm tomato
Green onions, snipped
Few sprigs basil

Garden veggies

Other ingredients:
Feta cheese
6 eggs
4 small wheat tortillas
4 tbsp water

Directions:

Chop everything.

Chopped feta and veggies

Mix the egg in a bowl with 4 tbsp water. Pour into 300 degree griddle.

Eggs on griddle

Pour feta and veggies in on top of partially cooked egg. they really don't need to cook much, if at all.

Egg, cheese & veggies

Heat tortillas.

Tortillas heating

Wrap egg mixture in tortillas.

Breakfast tortillas

Enjoy!!

Laura's Broccoli Cheddar Casserole

Day 322

Saturday, September 5

Laura's Broccoli Cheddar Casserole

Ingredients

From the garden:
2 cups broccoli, chopped

2 cups cauliflower, chopped

3 cups carrots, cubed

2 small shallots, minced

Garden veggies

Other ingredients:

1/3 cup flour

2 tbsp olive oil

1 3/4 cups water

1/4 cup coffee cream

1 cup grated cheddar

Made a roux with olive oil, flour, salt and pepper, then poured in water until it was a nice thick sauce. Then added the cream and melted the cheese in.