Vegetarian Recipes

20 May


So Zack decided to go ahead and fall in love with a vegetarian. He’s been very flexible and understanding of my dietary restrictions, and generally will just eat meatless dishes with me, or cook a filet of some kind on the side*. However, this normally means one of three entrees: pasta, veggie burgers, or pizza. I’m not exactly a picky eater, but I’m a very particular** one, and I have to be in the mood to eat what I’m eating. To change things up (slightly) this weekend, we decided to cook our two dinners at the apartment and see what we could do. We still involved pasta, but in a re-imagined way so I’m counting it.

*This is pretty rare. Only a handful of times do I make a little chicken or fish to go with what we’re making for dinner.

**She’s especially picky/particular for a vegetarian. She doesn’t like avocado, mushrooms or spinach, aka the building blocks of a vegetarian’s alternative meals. 


On Friday night, we went with a pasta-and-salad combo to up our veggie intake and offset the literal entire container of feta cheese involved in the pasta*. This was my favorite of the two dinner recipes, by a slight margin, because the pasta was SO delicious. Plus, it went together in a flash. The salad actually took longer to make because I had to hand-peel zucchini slices for the base of it. We indulged in purchasing some pine nuts** for the pasta, which was a great choice. We forgot, however, to snag parmesan for the pasta because the site with the recipe was laid out really oddly. Here’s what we did:

*I’d advise using half as much feta as suggested, but it was pretty darn delicious with all of it.

**Things I learned when buying ingredients: pine nuts are $36 a pound. And actually worth it.

Zucchini Ribbon Salad

1 cup diced fresh tomato (from 1 average sized tomato)
10 large basil leaves, thinly sliced (plus extra small leaves, to garnish)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
3 cloves minced garlic
1 lb zucchini, peeled into ribbons (see note above)

Sea salt
Fresh black pepper

In a large mixing bowl, toss together the tomato, basil, vinegar, olive oil and garlic. Add a big pinch of salt and some fresh black pepper. Let that sit as you prep the zucchini.

When zucchini is ready, add to the bowl and using your hands, toss to coat. Taste for salt. Garnish with basil leaves and serve!

Really liked the salad, loved the pasta. I’d make both again. I think Caitlin would only make the pasta again.

Angel Hair Delight (I named this just now, it’s terrible, I’m sorry*.)

*I think it’s de, wait for it, lightful! Delightful!

8 oz. angel hair pasta
⅓ cup olive oil
½ cup chiffonade basil
3 tablespoon chopped parsley
2 tablespoon minced garlic
1 ½ pounds tomatoes – diced
1 teaspoon salt
¾ teaspoon pepper
1 cup coarsely crumbled feta
⅓ cup pine nuts – toasted

Bring water to boil – add salt
Toast pine nuts – set aside
Coarsely crumble feta – set aside
Dice and deseed tomato – set aside
Mince garlic – set aside
Chiffonade parsley and basil – set aside
When pot of water it is boiling –
Add oil to a skillet, when it shimmers, add garlic – just until fragrant about 20 seconds – careful not to burn.
Drop angel hair in the pot of salted boiling water for 1 minute to soften.
Add diced tomatoes to skillet – just to warm through – about 45 seconds
Off heat – Add in parsley, basil, crumbled feta, salt, and pepper – stir gently.
Add a little pasta water if needed to loosen dish.
Remove angel hair from boiling water; drop into skillet toss gently.
Taste for salt – (remember feta can be salty)
Place on a warmed plate – when plating use tongs; twist pasta into a mound – this will help hold the heat.
Top with toasted pine nuts.


We were so starving after seeing The Great Gatsby on Saturday* that we didn’t end up taking photos of our dinner before we nommed them down, but the photo above comes kinda close to what we did? Minus the chopsticks. We’re heathens and ate with forks. Anyway, this recipe comes from Zack’s co-worker** who is also vegetarian, and I decided to copy word-for-word to capture his eloquence in its entirety.

*Surprisingly good. Not great, but worth seeing in 3D.

**Thanks Eric!

Easy as fuck bowls of awesome
Soba noodles (they take 3 minutes to cook)
Chopped veggies (broccoli, zucchini, bell peppers, whatever the fuck you want)
Some sliced mushrooms
Sauté the onion and garlic in some butter or margarine (mined or chopped garlic, sliced or chopped onions)
Add the mushrooms and cook them in the garlic onion buttery goodness
add the other veggies and sauté them long enough to bring out the color. You can even pop a lid on your pan and let the steam do the work
Put cooked noodles in a bowl
Put the other shit on top
Put sriaracha on top of that*.
Eat it the fuck up

*I went cray on the rooster sauce.

Et voila! For our chopped veggies, we chose shredded and seasoned carrots, broccoli, squash, and snap peas. I dressed my bowl with soy sauce instead of sriaracha, and I opted out of mushrooms because I hate mushrooms. These were SO GOOD and definitely the healthier of the two meals. All I can really say is, how lucky am I to have someone who adventures to veggie town* with me, and enjoys it!

*I love going to veggie town and can’t wait to make all three of these again, and try a few new recipes as well. I’d say the zucchini salad was a 7/10, the Angel Hair Delight was a 9/10 and the Easy as Fuck Bowls of Awesome was an 8.5/10.


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