Even though my husband & I do eat meat sometimes, I would call myself as well as my husband a “part-time” vegetarian because there are many times when we do eat a vegetarian meal. I love to try new ideas for making meatless dishes that will fill you up. These tasty dishes do not include any meat but you will never miss it becuase they are all full of flavor and you will beg for more!
Cream Cheese Toasts
1 Baguette, cut into ¼ inch slices or you can use a loaf of French bread
2 tablespoons extra virgin olive oil
1-8 ounce Philadelphia Cream Cheese
2 tablespoons fresh parsley
1 can sliced black olives
1 tub Alfalfa sprouts
4 ounces fresh Gorgonzola cheese crumbles (you can find this in the deli section at supermarkets)
Preheat over to 400* and lightly brush one side of a baguette slice with the olive oil. Then place the baguette slices on to a baking sheet. Toast the baguette slices for about 5-7 minutes. Remove from oven and let cool.
While the baguettes are baking, take the cheese crumbles and the cream cheese and mix together in a medium mixing bowl. Add the black olives and alfalfa sprouts and mix well. Spread the mixture on top of a toasted baguette slice and sprinkle on some parley. Serve.
Linguini & Veggies
1 package Linguine Pasta (I can only find this brand at Brookshire’s)
1 package Birdseye Frozen Veggies (your choice)
2 tablespoons Extra virgin olive oil
Salt & Pepper
Boil linguini until tender and drain off water. Prepare veggies as directed on package. Pour the linguini and veggies into a medium size serving bowl. Drizzle the olive oil on top and mix well. Add salt and pepper to taste. Enjoy.
Black Bean Wraps
1 tub Alfalfa Sprouts
2- 16 0unce Cans Organic Black Beans
2 teaspoons Extra Virgin Olive Oil
Whole Wheat Organic Tortillas
Sharp Cheddar Cheese shreds
1-8 ounce tub Daisy Sour Cream
Drain the water off the black beans and pour into a medium size mixing bowl. Add the olive oil and the alfalfa sprouts. Mix well. Warm each tortilla on a griddle and then spoon the black bean mixture into the middle of each tortilla and sprinkle on some sharp cheddar cheese and add a dollop of sour cream. Roll each tortilla up to serve.
Jalapeño Pepper Poppers
Olive Oil flavored Pam non-stick cooking spray
1-8-ounce package Philadelphia cream cheese (softened to room temperature)
2 scallions (green onions) diced
24 fresh jalapeño peppers
Fresh parsley finely chopped
Kraft Sharp Cheddar Shreds
Preheat oven to 300 degrees. Lightly spray a foil lined baking sheet with the Olive Oil Pam spray. Rinse off each jalapeño pepper and then slice each pepper lengthwise. Use a spoon or a finger and scoop out the veins and seeds. In a medium bowl combine the cream cheese and scallions. Fill each jalapeño pepper half with the cream cheese mixture. Sprinkle on some sharp cheddar cheese and parley. Place each jalapeño on to the baking sheet and bake in the oven for 20 minutes. Remove from oven and let cool before serving.
**NOTE: The seeds can be left in the jalapeño peppers for extra heat but just know that by leaving the seeds in this will be extremely spicy hot and will make your eyes water so if you love extra hot foods leave the seeds in the jalapeno peppers because the seeds is where all the spicy heat comes from. Be sure to wear disposable plastic gloves when handling the jalapeño peppers!