Today I found a bag of small beautiful zucchini for one dollar. Don’t ask me how it was done, this was a blessing and I don’t want to jinx it.
I had some staples cheese, tomato sauce, onion, spices and some turkey sausage so I thought… Zucchini lasagna. No pasta just thinly sliced zucchini as noodles. I put it in the oven for 45 minutes at 350° and it was so good. If you want to keep it vegetarian leave out the turkey and add mushrooms, peppers or corn.
3 to 4 zucchinis, cut the tips off, slice longitudinally
Half a jar tomato sauce.
Three turkey sausages, casings removed.
One onion, diced
Spices: turmeric, Greek seasoning, garlic aoli granules, pinch hot chili flakes, S&P
Clean zucchini, cut off ends and slice longitudinally
Diced onion and cook with turkey sausage under medium heat with turmeric, salt, Greek spices for ten minutes. Add tomato sauce & simmer.
Coat bottom of the glass dish with tomato sauce or half a teaspoon olive oil. Lay slices of zucchini, layer the tomatoes sausage onion mixture, cheese and then another layer of zucchini the opposite way from before. Keep stacking and layering. Topped with tomato sauce and cheese on top.
It’s filling, gluten free, vegetarian and tastes fresh! It’s vegetable pho and it’s important that you find one that you like.
Since good authentic pho isn’t easy to make, (often broth takes hours to make and the consistency of noodles can be finicky) I think it is important for you to find a good vegetable broth from a restaurant that you love!
I am so happy to say that I have found one. Other restaurants had broth with too much weird stuff in it, there was salad and cucumbers in my noodle soup, totally unacceptable!
But not this one.
And, did I mention that this restaurant is close to my house?
The broth was clear, delicious and fresh. Vegetables perfectly cooked. Very fresh. And a great selection. I got carrots, onion, broccoli, cabbage, Red peppers, celery … And the noodles were awesome.
Vegetables are nutrient dense foods, this soup filled me up. it was totally satisfying. And the best part? This huge bowl of soup has 300 to 400 cal in total!
What is your favorite dish to order in a Vietnamese restaurant?
If you’re vegetarian or just want a break, just omit the meat and add chopped fresh peppers, portobello mushrooms, or … What else would go well in a steaming hot bowl of delicious and healthy chili? Leave a comment and let me know!
Note please, this recipe has beans in it so if you are a purist than stay away from this recipe. Don’t look!
1-1.5 lbs ground beef
1 large chopped onion
1 pack chili seasoning mix
1 can passata or diced tomatoes
1 jar tomato sauce
2 cups of water
1 can white kidney beans
1 can red kidney beans
1 cup fresh mushrooms, quartered
1 can corn
Brown beef and onions together. Medium high heat.
Add can and jar of tomato sauce, drained beans, seasoning pack, mushrooms, corn and water.
Simmer for one hour, stirring every 10 to 15 minutes. Low heat. Covered.
And voila! This chilli can last the week in the fridge but it probably won’t last that long because it is so delicious. It will get better with time because the flavours will begin to combine and the chili will thicken. Great toppings for this is plain Greek yogurt, sour cream, cheese, chopped green onion or hot sauce.
Calories? This chili has about 250 calories per cup, loads of fibre from the beans and corn, about 22 grams of protein, about 9 grams of fat and about 23 grams of carbohydrate.
I topped mine with Greek yogurt but try sour cream or cheese if you wish!
The chili will thicken as it stands so it would also be delicious over rice or pasta.
I love stuffed mushrooms. Mushrooms hold stuffing really well and to be honest I love stuffed fish, stuffed cabbage, stuffed pastry, the list goes on and on. I like something delicious inside something already delicious! Anyways I’ll stop the ramble before this gets off-topic. Back to my stuffed Portobello mushrooms.
This recipe makes two stuffed mushrooms. For a dinner of two you can serve this as the main course along with a side of salad, pasta or potatoes.