I grew up with this one, usually topped with polish sausage or diced ham. If you have a vegetarian substitute of either, throw it in the pot after the cabbage. This is not the “laziest” of dishes, what with all the cutting involved, but it’s still pretty easy.
New England One-Pot
Cabbage – 1 medium head
Carrots – 2 large
Potatoes – 4 medium (any waxy variety)
Water – 2 cups
Vegetable stock – 3 cups
Onion powder – 1 tablespoon (or ¼ cup of diced fresh onion, if you like it)
Mustard powder – 1 tablespoon
Clean and slice carrots into ½ inch pieces. Peel potatoes and cube into ½ inch chunks. Place in large stock pot and cover with water and stock. Bring to boil. Core cabbage and slice into wedges. (A note on the cabbage: any kind will do, but I prefer Savoy because of the texture. If you chose to use red cabbage, everything else in the pot will turn purple.) Layer wedges on top of carrots and potatoes and cover pot. Allow to cook for 30 minutes, or until carrots are tender.
Top with Dijon mustard or to taste.
Veggie Nachos Supreme
"Mexican style" mixed frozen vegetables - 16 oz bag
Taco seasoning mix - 1 packet
Tomato - 1 small
Water - 1 cup
Sharp cheddar or Mexican blend cheese
Combine vegetables, taco seasoning and water in large pan and heat to boiling, stirring frequently. Chop tomato and add to vegetable mixture. Continue cooking, stirring frequently, until liquid is absorbed.
Layer tortilla chips on microwave-safe plate. Top with vegetable mix and cheese. Microwave just until cheese melts, about 30 seconds.
Autumn Fruit Salad
Apple - 1 (Any type will do, so long as it's fairly firm. A soft apple will turn to mush.)
Chopped walnuts - 1 tablespoons
Raisins, dried cranberries, or dried cherries - 2 tablespoons
Shredded carrot - 1 tablespoon
Honey - 1 teaspoon
Core apple and julienne, or slice into match-like sticks. (A mandolin slicer works best for this. If you don't have one, get one now.) Gently toss with honey, shredded carrots, raisins or other dried fruit and chopped walnuts.
Makes about 2 servings, depending on size of the apple.
Bannana - 1
Peanut butter - 1 tablespoon
Honey - 1 to 2 teaspoons
Honey nut breakfast cereal - 2 tablespoons
Cut bannana into slices. Warm peanut butter in microwave, approximately 30 seconds, just until runny. (Be careful not to cook the peanut butter. Yuck.) Pour warmed peanut butter and honey over bannana. Sprinkle with cereal.
Makes one serving.
Despite the cooking method, this is a distinctly un-Asian stir fry. It is ridiculously healthy, though. Most of the flavor comes from the broth, so use one that you really like.
Spaghetti Squash Stir Fry
Spaghetti squash – medium-sized (think football or smaller)
Carrot – 1 medium
Red bell pepper – only need ½, unless you just love peppers
Snap peas – about 1 cup
Soy “chicken” strips – about a cup (I just grab a handful.)
Vegetable or faux-chicken broth – 1 cup
Garlic powder – 1 teaspoon
Begin by jabbing a few holes into the spaghetti squash, for ventilation, and microwave on high for 5 to 7 minutes, then turn over and microwave for another 5 minutes. Remove from microwave (carefully!) and let cool. While squash is cooling, chop carrots and peppers into thin strips. When squash is cool (beware, it is MUCH hotter inside than out!), slice in half length-wise and scoop out seeds. Loosen the rest of the strand-like flesh gently with a fork. Add the carrots, peppers, snap peas, and “chicken” strips to a hot, oiled wok and stir fry. When the vegetables are just beginning to get tender, add squash, broth and garlic powder to pan. Continue to cook, stirring frequently, until liquid is mostly absorbed.
Makes enough for 2 large servings. Excellent topped with parmesan cheese.
I’ve been making these since I was a teenager. Super easy to make, and easy to embellish. If you want to get really wild, add ½ teaspoon of curry powder and sprinkle with coconut!
Easiest Peanut Butter Cookies
Peanut butter – 1 cup (smooth or crunchy works – to taste)
Brown Sugar – 3/4 cup
Egg – 1
Stir everything together. Roll into small balls and bake at 350 degrees for 6 to 8 minutes. Allow to cool well before attempting to de-pan.
Note – Chilling the dough before rolling into balls results in a rounder, softer cookie, whereas warmer dough will allow the cookies to spread and become thinner and crisper. You decide.
Freezer soup is one of my cold-weather staples. Dried broth mix, frozen veggies, heat, stir. This is the best version, but it can be modified a hundred different ways.
Tortellini Freezer Soup
Frozen cheese tortellini – 1 cup
Frozen mixed vegetables – 1 ½ cup (I prefer an “Italian Blend” for this recipe.)
Faux-chicken or vegetable broth – 3 cups (If using a dried broth mix, just mix the usual amount for three cups into 4 cups of water, and skip the next ingredient.)
Water – 1 cup
TVP granules – ¼ cup
Seasoning to taste (I use liberal amounts of garlic powder and Italian seasoning blend.)
Combine water and broth and heat to boiling. Add frozen vegetables and cook, stirring frequently, for approximately 5 minutes. Add tortellini, TVP, and desired seasonings and cook for another 5 minutes, or until the tortellini is just tender. (Do not overcook!) Serve.
Makes 2 big servings.
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