Vegetarian Blog for the Lazy

Choose 3 cans of any beans you like – white, kidney, black-eyed peas, pinto, garbanzo etc. I like the combo of  kidney beans, garbanzo beans and green beans.

Drain and mix together in a large bowl Add olive oil, balsamic vinegar, salt and pepper for a low-fat, high-protein, cheap meal. Other nice toppings can be a can of corn, fresh spinach, a sprinkle of Parmesan cheese or chunks of fresh avocado.

• 2 (per taco) organic eggs
• 1 (per taco) corn tortillas
• olive oil
• small bunch of cilantro, chopped
• 1 small tomato, chopped
• low fat sour cream
• hot sauce (I like Melinda’s Original hot sauce)
• optional - LifeLight’s Gimme Lean Faux Sausage
• fresh grated parmesan cheese or cotija cheese
• salt and pepper to taste

Fry the eggs in olive oil, so they are medium over – this means the yokes are still runny but the whites are well done. Then cut up small rings or patties of the Gimme Lean Sausage and fry in olive oil until it creates a crispy, brown skin. Heat tortillas over a medium heat in a lightly oiled pan. Now top with hot sauce, tomato, sour cream, cheese and cilantro or any other toppings that inspire you!

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 2 large carrots, chopped
• 2 small celery stalks, chopped
• 1 medium turnip, chopped
• 2 cups green beans, cut in 1-inch pieces
• 1/4 head cabbage, chopped
• 2 small russet potatoes, peeled and chopped
• 1/2 teaspoon dried thyme or even better a few sprigs of fresh thyme
• Salt and pepper to taste
• 2 cans diced tomatoes, undrained
• 6 cups vegetable broth ( I like the Better Than Bouillon vegetable base)
• Fresh Parmesan cheese to taste

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook until nearly translucent, then add the garlic. Don’t let the garlic brown and saute another couple of minutes.

Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember you’re not cooking them, just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

Now add the tomatoes and broth and cook on low until flavors mature together and potatoes soften. Serve with a fresh grating of Parmesan cheese and a crusty bread.

Serves 6 as entree, 1o as side course

• 4 slices thick-cut fresh sourdough bread
• 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
• 2 plum tomatoes or 1 heirloom tomato, cut into thick slices
• 1 cup fresh basil & cilantro pesto (see below)
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil

Basil & Cilantro pesto:

• 1/2 cup pine nuts
• 1 cup fresh basil leaves
• 1 cup fresh cilantro
• 1/2 cup Parmesan or Romano
• 2 garlic cloves
• 1/4 teaspoon salt
• 1/2 cup extra-virgin olive oil
• optional – 1/2 cup fresh Italian parsley leaves

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press.

If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges. Also, if you want to make this lighter you can bake the sandwich until the cheese gets nice and melted and the bread turns toasted brown.