*My Style Veggie Lasagna*

This is my favorite time of the year because we first have Thanksgiving, then comes Christmas almost right after!  The holidays are filled with lots of yummy foods at friends and family houses.  One problem I always find myself in is that I can only eat all the sides such as the mashed potatoes, green beans, corn, etc.  Don't get me wrong, I can eat side dishes all day, but why do that when I can easily cook a main dish for myself.  Yes I will share with others if they want some.  This year for Thanksgiving, I have decided to cook a vegetarian lasagna.  With dishes that are very common such as lasagna, I like to find a bunch of different recipes, choose what I like and do not like, then put my own twist to it as to what sounds good!  Sadly I do not have a picture of my lasagna currently, but can post one as soon as I make it this week.  Below is the veggie lasagna that I enjoy and hope you do too!

*Ingredients*

• 1 8oz bag of frozen peas
• 2 large chopped carrots (some may choose to par boil these)
• 1 broccoli chopped 
• 2 boxes of lasagna noodles (I like to eat some as I go;))
• 2 Jars of Rao’s Homemade Tomato Basil Marinara Sauce with Basil (any sauce will do, especially homemade--yum!)

     For the Cheese Filling:

• 2 eggs
• 4 pounds Fresh Ricotta Cheese
• 1 clove of garlic shaved
• 1/2 teaspoon garlic powder
•  1/4 cup Parmesan cheese
• 1 pound of shredded Mozzarella cheese

*Directions*

1. Cook the noodles in a large pot of water until they are al dante
2. While the noodles are cooking, mix all the ingredients for the cheese filling together, minus a some of the Mozzarella cheese because you will need this for the top.
3. Preheat the oven to 400 degrees
4. One your mixture is ready and your noodles and cooked and drained, you will start the layering!
• Spread a little bit of the Rao's sauce in the bottom of your cooking pan which you probably should grease up with product of choice.  
• 2 layers of noodles on top of the sauce (I like to add 2 layers to the bottom because I feel it makes it more sturdy
• Pour and spread your vegetables over this layer.
• Pour another layer of Rao's sauce
• One layer of noodles
• Pour and spread the cheese filling
• One layer of noodles
• Pour sauce over the top
• Sprinkle Mozzarella cheese over the top
5. Put your pan in the over for about 45 minutes to an hour depending on how crisp you like your cheese and noodles.
6. Take the pan out of the oven and let cool for about ten to fifteen minutes then serve or eat up!

*Pasta--Avocado Pasta*

I am big time into Pinterest!  Pinterest is an excellent source for finishing new ideas to keep a person busy and new recipes to try and keep their bellies full.  Besides all of the eye catching, mouth watering desserts, the pasta dishes are what catches my eyes.  One of the recipes that I found on Pinterest was the Avocado recipe found on Damn Delicious's blog.  It only takes 20 minutes and is very healthy!

Picture taken from Damn Delicious's recipe post

I hope you check out the web page and enjoy this dish as much as I did and still do!  Stay tuned to check out another favorite vegetarian pasta dish that I just love!  

*Veggie Soup on a Cold Day*

Now that fall has arrived and winter is just around the corner, nothing sounds better than a nice warm beverage or a big bowl of soup!  Making homemade soups from scratch runs in my family.  Before I became vegetarian, I used to love my great grandpa's homemade chicken noodle soup--mmm mmm mmm!   Now, one of my favorite soups is my mom's vegetable soup--delicious and healthy!  You are in luck that I like to share because listed below is the recipe.  You can add or omit any of the following vegetables if you want.  I just feel that the more, the better! 

*Photo taken from my iPhone*

*Ingredients*

• 1 large can crushed tomatoes
• 6 large green onions(scallions)
• 1 small yellow onion
• 1 can vegetable stock(or 6 vegetable bouillon cubes)
• 4 stalks celery
• 1 large handful or green beans
• 1 green pepper
• 1 red pepper
• 5 large carrots
• 2 stems of broccoli
• 2 stem of cauliflaur
• 1/3 head of cabbage
• 2 clove of garlic
• About 3 pinches of red pepper flakes
• 3 pinches of spicy bold Mrs. Dash
• 1 can black beans rinsed (optional for protein)
•  3 potatoes (optional for protein)
• Can add a little tablespoon of cider vinegar to add a little pop to taste
• 4 cups tomato juice
• 3 cups of water
• Salt and Pepper (to taste)

*Directions*

• Wash and chop all vegetables as finely as possible.  Put everything in a large pot and cook on a medium to low heat for 2 hours.  Taste the soup and make sure it is to your liking and serve!  You can even add some Parmesan Romano cheese to the top.

It is easy and healthy; I hope you enjoy!

*Veggie Dolma--Yes Please!*

One of my best friends is Chaldean and one of the things we have in common is the fact that we are both vegetarian--I know, awesome right!?  When she and her mother-in-law make dolma, more commonly known as grape leaves, they make a huge portion which is the recipe that I am sharing this evening-trust me, it is delicious (Should make about 70 Grape Leaves, 4 Stuffed Onions, and 4 Stuffed Peppers).  This amount can vary depending on if you choose to do more stuffed onions or peppers.

Picture sent to me from my best friend, Evan

Ingredients for the Stuffing (mix these together in a large bowl)

• 2 cups of rice (boil then drain)
• 3 stalks of celery chopped
• 10 baby carrots, chopped
• 1 bunch of parsley, chopped
• 1 large white onion, chopped
• 4 cloves of garlic, minced
• 1/3 cup of olive oil
• 1/4 tablespoon dry mint
• 2 tablespoons salt
• Juice of two large lemons (can also use lemon juice)

Ingredients for the Sauce (mix these all together in a separate bowl)

•  1 can tomato paste (6 oz)
• 1/4 teaspoon salt
• 1/3 cup olive oil
• 2 tablespoons pomegranate molasses
• Juice of two large lemons (can also use lemon juice)
• Add water if needed to thin the sauce

Now that all your ingredients are mixed together, it is time to put your grape leaves, onion peels, and peppers in a pot.  Pour boiling water over them, letting them soak for 3-5 minutes.  **Make sure the stems are all picked off the leaves and thrown out, the ends of the onion peels are cut off and peels separated, and the pepper tops are cut off along with the inside seeds.

Once that is done take them out of the pot and place on a flat surface.  Take your ingredients and start stuff the the onions and peppers, leaving a little space before the openings or ends of peppers and onions.  As for the grape leaves, you want to  place a small portion in the middle of each leaf and fold in the ends and start rolling them tight.

After your peppers and onions are stuffed and leaves stuffed and rolled, it is time for the last step before it is time to eat it all up!  In a large pot, place the onions and peppers along the bottom.  Then start placing the grape leaves snug on top of them.  Once they are all in your pot, pour the sauce that you mixed over the top.  Bring to a boil and let boil for about 10 minutes, then reduce heat and simmer for about 40 minutes, or until the sauce is absorbed (you will know they are ready when you can easily stick a fork in and easily pull out of the leaf).

Finally take them out, let them cool down for about 10 minutes, then TIME TO EAT UP!

I promise, if you are vegetarian or even if you are not, this is an awesome meal to try; it has become one of my top 5 favorite dishes!!!