Hawaiian Vegan Wraps with Cilantro Lime Rice. Vegetarian version too!

 

Cilantro Lime Rice

Long grain or Brown rice

¼ cup lime juice

1/3 package McCormick Mojito Lime Seasoning

Chopped cilantro

Cook rice according to package instructions but substitute ¼ cup of the water for lime juice and add seasoning.  When done, add cilantro to taste and fluff with fork.

It’s like Franks Red Hot Sauce….I put this S*** in everything!

Mojito Lime Portobello mushroom Wraps

2 large portobello mushroom caps, chopped

2/3 packet McCormick  Cilantro Lime seasoning (or to taste, I love this stuff)

1 tbsp olive oil

1 tbsp apple cider vinegar

2 giant burrito size flour tortillas

Shredded Cheese

Chopped cilantro

Butter/margarine

In bowl mix mushrooms with olive oil, vinegar and seasoning.   Toss to coat. Saute mixture on medium heat until mushrooms are cooked through and have the consistency of meat.

Mushroom “meat”

Layer cheese, cilantro and mushrooms on tortilla.  I like to add some of the rice too.

Vegetarians eat good too ya know!

Roll up burrito style.  Brush on butter each side and grill on griddle until both sides are golden and crispy.

Yummy Yummy in my tummy!

Eggplant Parmesan Pizzas

One of my all-time favorite Italian foods is eggplant parmesan.  It’s not always the healthiest option however it’s one of my comfort foods and I love making (and eating) it when I need to feel…..complete.

This recipe for eggplant parm “pizzas” is a great alternative to making a whole 9x13in pan when you are short on time.  Since I’m a vegetarian but my husband and kids are not, I usually make this for myself when making a meat-meal for them.

This recipe calls for frying the eggplant.  I know it is not the best choice but I have attempted baking the eggplant instead and it just doesn’t taste the same.  However, you can do either.  Baking takes a little longer and the eggplant will come out a bit chewier.

 

Ingredients:

1 whole eggplant, size depending on how hungry you are!

2 eggs

2 cups Italian breadcrumbs

2 cups marinara sauce (from scratch or bottled)

2 cups shredded mozzarella cheese

Salt to taste

Canola or Vegetable Oil for frying

 

Directions:

Preheat oven to 350

Scramble eggs in a small bowl, empty breadcrumbs into  a larger bowl

Cut eggplant into ¼ inch thick rounds, skin on

Dredge rounds into egg, then into breadcrumbs to coat

With enough oil in frying pan to cover eggplant rounds (about 1 inch), drop in and fry each for approx.  1-2 minutes on each side until a nice, golden brown color is reached.  Drain on paper towels for about 5 minutes, salt to taste.

Line baking sheet with foil or parchment paper.  Place rounds on baking sheet and top each with sauce and cheese.  Bake in oven uncovered for 10 minutes or until cheese is melted.

Vegetarian Chili

The picture I took for this just didn’t come out quite right so you’ll have to use your imagination.

It is a quick meal to put together as long as you pre-cook your lentils! Even my husband liked this lentil-packed chili just as much as the real beefy kind.

Ingredients:

1 cup pre-cooked lentils
1 can diced tomatoes
1 can red beans
1 packet chili mix (I prefer French’s Chili-O)

Directions:

Mix all ingredients together and cook until boiling! Add cheese or toppings, Yep, that’s it!