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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Monday, September 12, 2016

ITALIAN INSPIRED VEGETARIAN SPAGHETTI

Vegetarian Italian style, all you need to use is the basic Italian ingredients to season this simple vegetarian dish, which will be Lacto-ovo, meaning yes, you can add in dairy and eggs if you want. "Yay!"

So when I think of Italian cooking, and mind you, I am not Italian, I've never been to Italy, never been to New York or Chicago, where there's a lot of hard-core Italianos. I mean that with respect. So I'm not an expert on Italian cook, period. But I'll try my best to use what the culture does use, that I can get in my local market.

Here's what it looks like.

INGREDIENTS

1 lb. angel hair pasta, cooked to directions
1/4 cup olive oil
1 lb. vegetarian ground beef (Check your local natural food store, there are good brands in cans or frozen)

Sauce
1/8 cup safflower oil
4 cloves of garlic smashed
1/2 round onion diced
1 tablespoon salt
1/2 teaspoon white pepper
6 (48 fl oz.) cups of low sodium tomato sauce
1/4 cup of tomato paste
1/2 cup water
1/8 cup sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder

Garnish
Chopped parsley
Chopped basil
1 1/2  cups grated parmesan cheese

Directions

1. Preheat oven to 350 deg F

2. Place cooked pasta noodles in a large mixing bowl, add a few drizzles of olive oil. Mix well.

3. In a medium sauce pan, add in safflower oil over medium high heat, sauté the garlic, onions until aroma is filling the air. Add in salt and white pepper. Add in tomato sauce, paste, water, sugar, and cook stirring for about 8-10 minutes until heated through, season with dried oregano, garlic powder, and onion powder. Add in the vegetarian ground beef, and cook for about 5-7 minutes.

4. Add in the cooked sauce mixture to the bowl with cooked pasta noodles, and mix well. Place in a lightly greased baking dish large enough to hold entire content. Sprinkle the parmesan cheese over, and bake for about 10-13 minutes, or until the cheese turns slightly brown. Remove and rest for about 15 minutes before eating. Garnish with chopped basil, and chopped parsley.

        
© 2016


VEGETARIAN BREAKFAST

It's been some time since I've been in the kitchen cooking or making a vegetarian breakfast. In fact I've been on social media looking at what people are creating and it is intriguing. So I won't pretend to be the creator of this dish, but I'll share with you a vegetarian breakfast recipe from a source, OK?

First question some of you may ask is, can a vegetarian eat dairy and eggs? Yes, a vegetarian that is a Lacto-ovo vegetarian is one who consumes dairy products and eggs, these vegetarians are the most common. So this recipe will be for the Lacto-ovo vegetarian.

This recipe is a copyrighted one, from ALL RECIPES. I AM ONLY SHARING THIS RECIPE WITH MY FANS.

Eggless Tofu Quiche, from Cooking For Dummies
Serves 6, 288 Cal

Ingredients

1 (8 oz.) container tofu
1/3 cup 1 % milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
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1 (10 oz.) package of frozen chopped spinach
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 unbaked 9 inch pie crust

Directions

Prep 15 min/Cook 30 min/Ready In 45 min

1. Preheat oven to 350 degrees F

2. In a blender, combine tofu and milk, process until smooth, adding more milk as necessary. Blend in salt and pepper.

3. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.

4. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.