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lazy vegetarians are everywhere. this is a collection of easy recipes and tips for dining out for vegetarians with little time or effort.

Friday, March 4, 2011

Best brinner ever. (sorry, this one isn't vegan)

Breakfast might the most important meal, but it is the one I most frequently skip. A couple of cups of coffee usually do the trick for me. The only real problem with that is that breakfast foods are pretty much my favorite foods of all time.

Enter brinner.

The old practice of making breakfast foods for dinner is more reason to celebrate than most holidays on the modern calendar.

This seems like a simple meal, and it is. But to make sure things get cooked well, you need to keep an order to things.

Start with the home fries.

In a large skillet, sauté onions and garlic in olive oil over medium heat for a few minutes.

Slice your potatoes fairly thin and add to the onions and garlic. Keep turning so that they don’t burn on the bottom of the pan.

As the potatoes start to soften (takes about 10 to 15 minutes usually), you can turn up the heat a little to start browning them.

In a separate pan, sauté the rest of the onion and garlic with some non-stick spray for a couple of minutes.

Cut the asparagus into 1/2- to 3/4- inch pieces, then add to the onions and garlic.

Cook the asparagus until the color changes to a brighter green and they become tender.

In a bowl, beat the eggs and then pour over the asparagus mixture.

Add in the salsa, cheese and hot sauce then stir continuously, flipping the eggs over to make sure they get cooked throughout and so that they don’t stick to the pan.

Serve hot with a little salt and pepper to taste, or a little extra sriracha.

4-6 eggs

1 pound of asparagus

1/2 small onion, diced

1/2 cup fresh salsa

1/4 shredded cheese

1 clove garlic, minced

Sriracha hot sauce (optional)

4-5 potatoes

1/2 small onion, diced

1 clove garlic, minced

3-4 tbsp olive oil

Thursday, March 3, 2011

Vegetarian spin on shepherd's pie

To be totally honest, there isn’t really a bad way to make shepherd’s pie.
So many variations are out there and every person who makes it swears that it is the most authentic way to make it.

That makes it an easy dish to rebuild as a vegetarian version.

You can make this with leftover mashed potatoes or instant ones, or you can make quick mashed potatoes before beginning the filling.

If you are making fresh mashed, start by peeling and cubing the potatoes and boiling them until they are soft.

Mash them in a bowl with half a stick of butter and a quarter cup of milk. Add in salt and chili powder to taste. Set aside.

Preheat the over to 400 degrees.

Heat up the olive oil in a large, non-stick skillet over medium heat. Saute the onions, peppers and garlic for about five minutes, stirring frequently.

Add the frozen recipe crumbles. Recipe crumbles are like ground-up veggie burgers, for those who aren’t familiar with them.

Stir frequently until thoroughly cooked, then add corn and peas.

Stir in the veggie broth and Braggs or soy sauce.

Add the roux powder or gravy mix to thicken the sauce. Add more if the sauce is still looking watery, then stir in the rest of the spices and let it simmer for a few minutes.

Spoon the filling into a casserole dish and top with mashed potatoes, then sprinkle some shredded cheese or Daiya on top.

I like to make them in smaller individual dishes so that they can be served that way or refrigerated in the individual dishes for easy reheating later.

Bake for 15-20 minutes or until the cheese is melted and slightly browned.


2 to 3 tbsps olive oil

1 package frozen recipe crumbles

1/2 yellow onion, diced

1 green pepper, diced

1 clove garlic, minced

3/4 cup frozen corn

3/4 cup frozen peas

1 cup vegetable broth

1 tbsp Braggs liquid aminos (can sub soy sauce)

2 tbsps. instant roux powder or vegetarian gravy mix

1/4 tsp. roasted cumin

1 tbsp. sriracha

1 tsp. salt

For mashed potatoes:

5 to 6 potatoes, cubed

1/4 cup milk or soy milk

1/2 stick margarine

1/2 tsp. chili powder

1/2 tsp. salt

Shredded cheese or Daiya for topping