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Category: Vegetarian

BLACK BEAN and QUINOA BURGERS

BLACK BEAN and QUINOA BURGERS

If you are, as we are, trying to cut back on animal protein, I have a great recipe for you.  I made the base of it intending on making burgers All mixed together mostly with onhand ingredients, it’s such a treat for us onboard our little boat, in our little galley (I do mean little) to be able to put together a healthy meal without having to go to market for fresh things.  I call it shopping my pantry. The…

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FRESH TOMATO, ZUCCHINI and HALLOUMI BAKE

FRESH TOMATO, ZUCCHINI and HALLOUMI BAKE

Here I am with another yummy fresh tomato recipe.  This time I baked them topped with Halloumi cheese in my little Omnia stove top oven. I suppose I could have made it a one pot wonder but tonight I was feeling cavalier and used a saucepan to simmer the tomato mixture.  Two pots to clean up – oh what a reckless Galley Kat I am! My galley cookware takes so little cleaning up that it was worth using. Once the…

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GRILLED CARROT DOGS

GRILLED CARROT DOGS

Today’s recipe is a little weird, even for me.  I’m not vegetarian and certainly not vegan.  I do like meat from time to time and now that we are living on the east coast am loving the abundance of fresh fish and seafood sometimes literally at our back door. But I’m really intrigued by some nutirent-rich plant-based dishes.  I feel it’s good to learn more about how other healthy people prepare their meals and about the ingredient selection they make….

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WARM WILD MUSHROOM SALAD

WARM WILD MUSHROOM SALAD

At the beginning of each boating season I buy a big container of dried wild mushrooms.  They’re easy to re-hydrate for so many delicious meals.  I also grind them to add richness to sauces. Look at those rich beefy looking babies.  They’ve been soaking in water all day even though it usually takes about 15 minutes to re-hydrate. And all deep brown broth is so good saved for sauces, gravies or soups.  Please don’t toss it. If someone told me…

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FRESH TOMATO and PASTA CAPRESE SALAD

FRESH TOMATO and PASTA CAPRESE SALAD

I can’t get enough of fresh market tomatoes.  Ripe plump so juicy and sweet they make the perfect back drop to any summer meal. Tonight I made this super delicious salad alla caprese style but with the addition of pasta.  Any pasta will do but fettuccini  was what I had on hand (broken into 2-3″ bits to make eating easier). This one is not too dissimilar to my Ultimate Tomato Salad  but the addition of pasta gives it a whole meal step…

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STOVE-TOP QUINOA STUFFED PEPPERS

STOVE-TOP QUINOA STUFFED PEPPERS

Here’s another of my little stove top vegetarian dishes for your next Meatless Monday.  You could add some ground chicken or spice it up with some well seasoned sausage but the quinoa and added cheese pack a pretty good protein punch without it. I made them with a Mexican flare, adding jalapenos, corn and black beans to the mix. As there was no animal protein to cook they were ready in about 25 stove-top-minutes,  although if you decide to add…

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CHICK PEA SWEET POTATO BURGERS

CHICK PEA SWEET POTATO BURGERS

Meatless Monday today Galley Peeps and I’m not even missing the meat.  After all the celebrations and excesses of last month, something simple and healthy feels really good in our bellies. Smashed chickpeas and some rich grated sweet potatoes make the base for these delicious burgers. Even though tonight’s supper was served up like a traditional burger, these vegetarian patties are great on their own with a side salad or try serving them with your morning breakfast fry-up. Look at…

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FRIED AVOCADO with WASABE LIME DIPPING SAUCE

FRIED AVOCADO with WASABE LIME DIPPING SAUCE

Sometimes it’s unavoidable for me not to dirty a pile of dishes, but when the outcome is delicious it somehow makes all the effort worthwhile.  This was one of those times.  My little galley sink was full and the hand pump faucet really had its workout today. Because  all the mixing, dipping and breading could be done in stages  and the sauce made ahead I  washed up and put away what wasn’t needed.  That way it didn’t seem like such…

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LENTIL MUSHROOM SHEPHERD’S PIE

LENTIL MUSHROOM SHEPHERD’S PIE

Captain Francois’ comment about tonight’s supper: “If this is vegetarian, you can make it for me anytime!”  Healthy, meatless and really easy to throw together, I made it stove-top in my Omnia Oven. A little sautéing, a splash of wine and some seasonings. The addition of some greens, then packed into a baking dish, topped with potatoes and in just a few minutes it was ready to enjoy.  Sprinkle with grated cheese and bread crumbs before baking if you wish…

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CORN AVOCADO FRITTERS

CORN AVOCADO FRITTERS

I returned recently from a trip to the East coast and found not a whole lot of options in the galley for dinner.  One can of corn niblets and an avocado presented themselves for the perfect vegetarian dinner.  And I had enough little fritters left over for a quick re-heated breakfast the next day. What a resourceful Galley Kat! …but in truth, a very lazy Galley Kat, as I didn’t really feel like making a huge effort anyway. CORN AVOCADO…

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