I have been a strict vegetarian (technically a pescatarian since I do consume fish) for about the past year. It was a decision I made after I had been cooking my own meals regularly and found I gravitated towards making more vegetarian style dishes. I grew up eating meat and had never encountered anyone else who was a vegetarian. This made my decision a bit more difficult, as my family has always been big on eating meat. But, it has changed my outlook on cooking and made me more conscious about my own eating habits.
Occasionally I still crave a cheeseburger or a big slice of pepperoni pizza, but I have been crafty in finding and making recipes that trump any of my cravings. I have compiled a list of my top ten, go-to, vegetarian recipes. I rotate through these recipes and enjoy them each time I make them. In no particular order here are my favorites:
- Cauliflower “Mac” and Cheese Casserole
This is an easy dish that can be put together in no time. It also makes cauliflower taste delectable by adding a delicious cheese sauce and shredded cheddar cheese on the top. I tend to boil the cauliflower for seven minutes instead of five to make them even more tender. And I toast some bread crumbs before sprinkling them on top of the casserole and placing in the oven.
http://www.foodnetwork.com/recipes/cauliflower-mac-and-cheese-casserole-recipe-2013849
- Farro Risotto with Spinach-Basil Pesto & Sweet Potato
This dish is a bit more involved, as it is a risotto, but it is definitely worth the effort. The recipe states that it serves 2, but trust me, it can serve for 4 or 5 people. I buy a big bag of spinach (you can find at the grocery store) instead of the 3 ounces they recommend in the recipe. Spinach shrinks so much when it cooks and it is better having more included in the risotto. Be aware that because it is risotto it requires a great deal of standing and stirring. It is a wonderfully hearty meal that creates great leftovers.
https://www.blueapron.com/recipes/farro-risotto-with-spinach-and-basil-pesto-and-sweet-potato
- Chickpea Curry
I love making this meal to prep for myself throughout the week. It freezes really well and can easily be reheated for a quick lunch or dinner. For the large onion I recommend using a sweet onion (vidalia). I love using vidalia onions in all of my cooking and this is no exception. You can also use any kind of rice you want, not just the basmati. I have made this curry with multi grain, brown, and jasmine rice and they all taste great with it.
http://thepioneerwoman.com/cooking/chickpea-curry/
- Fingerling Potato & Kale Hash with Baked Eggs & Aged Cheddar Cheese
This was one of the first vegetarian recipes I had ever made. I love that it is a one skillet dish (if you have a cast iron skillet use it for this) and comes together easily. There is a bit of prep time involved in cutting the vegetables, but after that it comes together quickly. I have been able to get 4 servings out of this dish and I just add more eggs for anyone who wants it. To get the potatoes nice and crispy make sure to place them in one layer on the skillet and only move them around occasionally.
https://www.blueapron.com/recipes/heirloom-potato-kale-hash-with-farm-eggs-clothbound-cheddar-cheese
Another great variation of this dish is: Sweet Potato & Kale Hash with Baked Eggs & Ricotta Toast
This is another great version of vegetarian hash and I like to alternate between the two. https://www.blueapron.com/recipes/sweet-potato-kale-hash-with-caramelized-onion-ricotta-toasts
- White Pizza with Baked Eggs & Arugula-Brussel Sprout Salad
I am a big fan of brussel sprouts and arugula, which makes this dish a winner to me (I also feel less guilty about eating pizza). Finding meyer lemon can be difficult and you can substitute with a regular lemon. If you do find it the flavor really does take the meal to another level (meyer lemon is like an orange/lemon hybrid, which makes it sweeter).
https://www.blueapron.com/recipes/white-pizza-with-meyer-lemon-arugula-brussels-sprouts-salad
- The Best Cauliflower Ever
This is technically more of a side dish or a snack, but I have eaten this for many meals and been completely satisfied. I have used an immersion blender and a mini blender to puree the tofu mixture and both work well. It is an addicting snack, so be ready to make this again and again.
http://www.foodnetwork.com/recipes/daphne-brogdon/the-best-cauliflower-ever-2687885#communityReviews
- Winter Squash & Baby Kale Quesadillas with Queso Oaxaca & Sunny Side-Up Eggs
This is an excellent meal for a cozy night in. The most annoying part of making this dish is preparing the butternut squash. Make sure you have a sharp knife and a careful hand when cutting into the squash. You can substitute the queso oaxaca cheese for manchego or mozzarella cheese.
https://www.blueapron.com/recipes/winter-squash-baby-kale-quesadillas-with-queso-oaxaca-sunny-side-up-eggs
- Quinoa Black Bean Burgers
I made these vegetarian burgers recently for a cookout and they were some of the best I have made. They formed and stuck together well and easily cooked on the stovetop. I did not have yellow bell pepper, so i substituted with some minced mushrooms. This worked wonderfully and I’m sure you could do a variety of vegetables and it would be just as tasty. Just be warned that these are incredibly filling (because of the black beans, quinoa, and egg).
http://allrecipes.com/recipe/220661/quinoa-black-bean-burgers/
- Tortilla Soup with Hominy & Queso Fresco
Hominy has become one of my latest obsessions and it works so well in this soup. This makes a big portion so be ready for plenty of leftovers. Make sure to check the tortilla strips frequently because they can burn easily. The soup comes together quickly and the spice blend gives it such a warming and comforting feeling.
https://www.blueapron.com/recipes/tortilla-soup-with-hominy-queso-fresco
- Summer Vegetable Chili
I made this recipe recently, but it will definitely be going into my rotation of favorite dishes to make again. I included a jalapeno pepper into the chili and it added a little extra heat without being overwhelming. I would also recommend cutting the corn tortillas into strips and toasting them in the oven until crispy to put on top of the chili. The chili has a wonderfully meaty taste from the mushrooms and helps when I am craving certain meats.
http://www.foodnetwork.com/recipes/food-network-kitchen/summer-vegetable-chili-recipe-2112338