Brocolli quiche - really brocolli ricotta pie

This is another good vegetarian dish, but it's not quiche!
You need:
A 9 inch pie shell
10 ounces frozen chopped brocolli, thawed and drained well
Medium red onion, chopped
2 teaspoons olive oil
1 1/4 cups ricotta cheese
1/2 cup low fat cheddar, grated
1 tablespoon grey poupon mustard
1 egg
2 egg whites
Salt and pepper
1 teaspoon oregano
1 tablespoon grated parmesan

Saute the red onion in olive oil
Add to remaining ingredients and stir well
Pour into pie shell and top with parmesan cheese

Bake at 375 for 40 minutes. Let stand 10 minutes before slicing. Serve with a salad, fruit and enjoy.

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Momma Mia vegetable pie

Day 12 of my vegetarian experience and I've got to say it hasn't been bad. I don't know if I'll stay a vegetarian, but I have found I can do with a lot less meat and still eat a very fulfilling diet. Last night we had a vegetable pie with a spaghetti crust. I was skeptical at first, but it was delicious!
You need:
1 green pepper, chopped
1 medium onion, chopped
1/2 cup chopped portabella mushrooms
6 ounces tofu, crumbled
12 ounces tomato sauce
3/4 cup mozzarella cheese
Cooked spaghetti - hard to say how much -you're lining a 9 inch pie plate with it.

Saute the green pepper, onion and mushrooms in a little olive oil until softened
Add tomato sauce and tofu, bring to a boil then simmer uncovered for about 10 minutes. Line a pie plate with the cooked spaghetti. Pour the sauce mixture over the spaghetti. Top with mozzarella cheese. Bake at 375 for 20 minutes. Let sit 5 minutes and enjoy with a salad and a glass of wine.

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Spinach, Potato, and Tomato Soup

Here's the soup recipe that I served when Grandma and Grandpa were in town:

Ingredients

3 cloves crushed or finely chopped garlic

1 large onion, chopped

2 Tbsp extra-virgin olive oil

2 quarts chicken broth

3 lbs all purpose potatoes, peeled and cut into small chunks

1 lb fresh spinach, coarsely chopped

¼ tsp nutmeg

salt and pepper to taste

1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree

Instructions

In a deep pot, sautee the potatoes in olive oil until the potatoes start to brown. Add garlic and onion and suatee for an additional 3 minutes.

Add broth and bring liquid to a boil. Cook for 20 minutes, stirring occasionally.

Stir in spinach in bunches as it wilts into soup. Season with nutmeg and salt and pepper to taste. Stir in tomatoes and heat through, 1-2 minutes.

Best to serve with grated cheese and bread.

Very veggie wraps

Three days into my month long vegetarian experiment and I'm still happy. Lots of tofu egg salad for lunches and today I found a great recipe for a veggie wrap.
2 tablespoons olive oil in a medium saucepan
Add one small onion, chopped
Add some garlic
One carrot chopped
One stalk celery chopped
2 tablespoons chili powder
1 teaspoon cumin
1 can white beans
1 can fire roasted tomatoes
Pinch of sugar, pepper and cinnamon
Simmer for an hour and serve on a burrito with cheese and sour cream

Delicious!

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