Vegetarian Swedish Meatballs

I was bringing Swedish meatballs to the potluck at work, and wanted to bring a vegetarian version as well. I really couldn't find a good one online, so as usual, I made one up.

I had a lot of trouble getting the flavor of the meatball the way I wanted it, I accidentally used twice as much black pepper than I intended, and I couldn't get a veggie brown sauce that didn't taste like bitter onion soup - so I almost scrapped the whole thing. However, after a few additions to the meatballs and an herb sauce in place of the brown sauce, they turned out great! I am planning to make bunches to freeze, and make Italian versions for spaghetti as well.


meatballs:

• 8 oz cooked black eyed peas, drained and mashed
• 1/2 onion, minced (can saute or leave raw)
• 3 TBS olive oil or melted butter
• 1/3 cup bulghur wheat, soaked overnight, drained
• 1/3 cup oatmeal, cooked or soaked overnight in water, milk, yogurt, or sour cream
• 1 tsp nutmeg
• 1/4 tsp allspice
• 1/2 tsp black pepper
• 2 TBS soy sauce (Kikoman works very well for this)
• 1 tsp thyme
• 1 tsp garlic salt or adobo
• 2 eggs

gravy:

• 1 cup milk or cream
• 1/4 cup flour
• 1 tsp thyme, ground
• 1 TBS parmesan/romano or Jarlsberg, shredded
• 1 tsp garlic salt or adobo

Heat oven to 300F with a small pan of water on the lower rack.

Mix meatball ingredients together.
Form into 1" balls and place on a well oiled cookie sheet. (They are easier to roll if you cool the mix).
Drizzle or brush olive oil on the balls.
Bake for 30 mins. Make sure to keep the water pan filled as they bake.

Mix gravy ingredients in a medium sauce pan and bring to simmer.
Simmer until it thickens to the desired consistency.
If you are having trouble getting it thick enough, add a little more flour mixed in milk to the mixture, and simmer some more.

Serve the meatballs with just the sauce or over noodles.

Lasagna Bake

I had a bunch of ingredients that needed to be used up: mozzarella, cottage cheese, sweet onion, and unflavored yogurt. Hmmm... what could I make?

Lasagna bake!!!

What's that? What about the yogurt? Trust me.

First, turn the oven on to 350F and grease a lasagna pan well with olive oil.

• 1 lb mini lasagna noodles
• 1/2 lb shredded mozzarella
• 1/2 lb cottage cheese
• 1/3 lb plain yogurt
• 1 lb ground turkey
  
• 1/2 sweet onion
• 1 jar/can favorite spaghetti sauce
• 1 TBS garlic salt
• 2 cup shredded mozzarella for topping
  
• Parmesan

Par-cook the noodles and mix with the mozzarella, cottage cheese, and yogurt.

Then mix in the spaghetti sauce and ground turkey sauteed with sweet onions, garlic salt, and top with shredded mozzarella and parmesan.

Bake for about an hour at 350F.

How was it?

DEEE-LICIOUS!!

Traditional Manicotti

I got this recipe from the 1000 Vegetarian Recipe book. I'm telling you, I LOVE that book!!

2 heaping cups of cottage cheese (it was supposed to be ricotta, but I had to substitute cottage cheese + romano)
1/4 cup Romano (see, I told you)
3/4 a package of frozen spinach
1 cup chopped mixed sweet peppers
3 chopped scallions.

This is what it looks like all mixed up. I also added some salt and pepper.

This recipe is actually called "Traditional Canelloni" in the book, but I didn't have canelloni, I had manicotti. Hey, it's all just pasta.

Cook the pasta most of the way. Drain and run cold water over it to cool it down enough to handle it, because you have to stuff them.

The book showed someone using a spoon to stuff the pasta, but good luck with that. I used my hands. We evolved them for a reason, you know.

Here is Neo asking if he can have some yet. Doesn't it look like you could just stuff him in one of the manicotti?

Awe! What a cutie!!

But NO!! You can't have any!

Put the stuffed pasta in a grease baking dish. Pour pasta sauce over the top. I made my own with tomatoes I canned from my own garden, but you can use what you want. The sauce should just about cover the pasta.

Sprinkle romano and parmesan on top and cook in for 30-40 minutes at 375 F; or until the pasta is completely cooked and the cheese on top is browned.
Mine didn't quite make it to the browned stage since my son kept hounding me about when it would be done.

Like every five minutes!!

It was pretty good. Well, I'll say it has great potential. I would definitely try this again, with a couple of changes...

Changes I would make:
* Cook it longer.
* Use thicker sauce. I did not spend a lot of time making sure the sauce was right before I used it and I added extra water to it because I didn't have enough to cover the pasta sufficiently.
* MORE CHEESE!!! Hey, I'm from Wisconsin! Maybe a little mozzarella grated on top. Yummy!!

Easy Veggie Lasagna

Lasagna was always one of the three dishes that my mother made that were not only edible, but were the best I ever tasted. I hardly ever make it because it seems so difficult. As I was thinking of possible zucchini recipes though, I thought that lasagna would be a perfect try.

• 10 lasagna noodles
• 12 oz cottage cheese
• 7 oz ricotta
• handful Parmesan cheese
• handfull Romano cheese
• 3-5 oz spinach, fresh or frozen
• 2 eggs
• 2-4 cloves garlic
• 6 tomatoes
• 3-4 TBS Italian seasoning
• 2 cup sliced mushrooms
• 8-10 oz shredded mozzarella
  
• 1 med zucchini
• Salt - garlic or sea salt
  

As I boiled 10 lasagna noodles in oiled and salted water, I mixed 12 ounces of cottage cheese, 7 ounces ricotta, a handful of Parmesan, and a handful of Romano in a large bowl. Add 3-5 ounces of spinach. I used frozen (squeeze it dry) but I think that I would use fresh next time since I wasn't impressed with the flavor of the frozen spinach. Mix in two eggs and set this aside. Preheat the oven at 350 degrees.

Heat a pan with some olive oil, one or two tablespoons. Chop up a couple cloves of garlic. Add to the hot pan- you do not want the pan so hot that the garlic turns brown, just enough to cook it. Dice six or so tomatoes. Add those to the pan. Add three or four tablespoons of Italian seasoning and a good sprinkling of garlic salt (or other salt. Sea salt? You know how much I like sea salt, mmmm...).

As the sauce cooks down, slice up a medium size zucchini into 1/8-1/4 inch slices. If you like mushrooms you can slice some (I used portabella since I had some leftover). Remove the noodles from the heat even if they are not cooked all the way (in fact you probably only want them cooked halfway). Rinse them under cold water and separate.

When the sauce is thick, spread some of it in an oiled cake or lasagna pan. Put in a layer of noodles, then a layer of cheese mix, then noodles, then a layer of the raw zucchini slices and the mushrooms (if you are using them) topped with tomato sauce, another layer of noodles, the rest of the cheese mix, a layer of noodles, and top with the remainder of the tomato sauce. Top the whole thing with grated mozarella.

Bake in the oven for about an hour. My husband is not a big vegetable fan, but he liked this. He even ate leftovers- that's rare. I made mine half with mushrooms and half without (my husband doesn't like mushrooms). My son ate until the mushroom side was completely gone.