Spinach Tortellini Soup

In my quest to try recipes representing teams playing in the World Cup.  I found this one for Spain, original recipe is found on Umami Girl.

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Spinach Tortellini Soup
This is a light soup that was simple to make.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a soup pot. Add onions, celery, and carrots with salt and stir to coat. Cook 5 minutes, should begin to soften. Add the broth and bring to boil. Once boiling cover and reduce heat to a simmer. Cook until vegis tender. Add spinach and tortellini. Cook tortellini per package instructions. Add parsley and black pepper. Serve topped with a little parmesan.

Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Artichoke Ricotta Flatbread

Very flavorful. Original recipe found on Half Baked Harvest.

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Artichoke Ricotta Flatbread
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Instructions
  1. Preheat oven to 450. Grease a baking sheet with olive oil. On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden. While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette. To make the vinaigrette mix all ingredients together.

Vegetarian Meatloaf

Original recipe was found on Cooking Light.

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Vegetarian Meat Loaf
This is a delicious alternative for a loaf dish. Served with mashed potatoes.
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Topping
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Topping
Instructions
  1. * I used my food processor to chop the mushrooms. It blends it real nice and save on time. Take the mushrooms once coarsely chopped and in a fine strainer. You are wanting to get the moisture out and I found the strainer was the easiest way to do that. Squeeze out the moisture. Place in lg bowl. Take the saute blend and add to the bowl with mushrooms. Add the toasted walnuts, basil, panko and salt and pepper. Mix well. Take the ketchup, mustard, and Parmesan. Mix well. Take the two lightly blended eggs and mix well. The mixture should become ,moist and keep shape. Spray loaf pan with cooking spray. Press loaf into pan and it should fill out to the loaf pan size. Preheat oven to 350. Cook loaf for 45 minutes. Mix topping items together. After loaf is done cooking the 45 minutes, take out and brush topping loaf and cook an additional 10 minutes. You can check your loaf with a knife in center to see if done, should be relatively clean. When you take loaf out let sit for 20 minutes. Slice and serve.
Recipe Notes

If you do not like peppers you can substitute with two carrots.