Vegetarian Recipes

Hey y’all! It’s been so long since I have posted anything. I have been going through a very emotional time dealing with the passing of my grandmother and needless to say blogging has been the furthest thing from my mind. It’s not really something I can write or talk about in depth yet but faith and family are keeping me going during this trying time. As everything is beginning to settle into the new normal I realize just how much I miss blogging and interacting with my readers. So here I am!

Over the Lenten season, I briefly became a vegetarian. I gave up meat for Lent which was incredibly difficult for me to do. I am a protein eater and don’t feel satisfied with a meal unless I’ve had some protein. I went from eating tons of poultry, fish and occasionally beef to relying on beans and eggs as major sources of protein. It was a difficult 40 days but I made it through! I found a couple recipes I really loved and felt were worth sharing.


First up, Vegetarian Chili Mac! This recipe was super easy to make, tasted so good and made so much I almost didn’t get to finish it before it went bad! Thanks budgetbytes!

Print Recipe
Vegetarian Chili Mac
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5qt) over medium hear for 2-3 minutes, or until the onions are soft and transparent.
  2. Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about 2 minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
  3. Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
  4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
  5. When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
  6. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.
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The picture doesn’t even do the amount justice. I ate from this batch for over a week and barely finished because it was so much. I recommend freezing some for later if you aren’t sharing because it is just so much to get through!


Salads also became my best friend. Usually I forego a salad and dump the spinach and cucumber into a blender for the beginnings of a green smoothie but as a vegetarian, salads became a staple meal. I threw just about every vegetable, bean and nut you can imagine over spinach or romaine. But my absolute favorite was the Avocado & Tomato Salad that I threw together on a day I was over spinach.

Print Recipe
Avocado & Tomato Salad
Course Salads
Servings
Ingredients
Course Salads
Servings
Ingredients
Instructions
  1. Place chopped tomatoes, sliced cucumbers, diced avocado and chopped cilantro into a large salad bowl.
  2. Drizzle with olive oil and lemon juice.
  3. Sprinkle with sea salt and black pepper.
  4. Toss gently to combine.
Recipe Notes

I love to top this salad with a little feta cheese too.

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This was a great lunch time option and I like how easy it is to throw together. Super yummy!


Being a vegetarian for 40 days was the ultimate struggle but there is hope if you choose to go meatless for a period of time as well! Let me know how you like these recipes and if you enjoy me as much as I did. Share your creations with me on Instagram @cocktailswithkiera or Twitter @cocktailswithk.

Salud!

Kiera ღ

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