Tomato Mozzarella Toast

This morning I woke up at 11:30. Oops. But probably pretty great since we'll be out late tonight celebrating a friends birthday. That being said, I woke up wanting lunch, not breakfast. I was torn. What would I do without my morning Kashi Cinnamon Harvest?? But, I also knew that if I ate cereal, that would be it until tonight. so, I forewent the cereal and made a toast-like variant. My original idea came from here, but I realized I did not have onions of any kind in the house ( oops!). So.... I made my own version

Tomato Mozzarella Toast

2 pieces Ezekiel bread
Shredded or sliced half skim mozzarella cheese
Cavender's spice (to taste)
Sliced tomato
Mayo

I put everything on the toast and put it in the oven to broil for maybe 10-15 minutes. I found the solution to my "to breakfast, or to lunch?" question by cleverly answering : "both!"


Life is good, friends.

Progress....

Sorry I haven't been able to post over the holidays. Dustin and I did enjoy a vegetarian friendly vacation. Our first of many, I hope. In fact, our new years resolutions include to stay vegetarian- and to get better at it.

As I continue to adventure into vegetarianism, I continue to find more reasons why I do not want to eat meat. Surprisingly, i'm not disgusted when others eat it. I find it to be a personal decision - a stand that I personally can take, but not everyone can.  I love animals. I want them to live happy lives and not at the expense of my taste buds. However, if the animals are treated justly, and raised fairly to be used for meat - I truly don't have a problem with it.

Not only has my delve into vegetarianism helped me control my meat addiction - but it has made me look at all foods and ask "is this really food??" And that's everything... from a McDonald's burger, to margarine, to processed cheetos. The Earth gives us SO MUCH to choose from. During this day and age, we have access to all of the world's finest offerings. We aren't confined to the benefits of our own reaping, or even the reaping of our neighbors. I can get quinoa! I can get avocados!  I can even have Tea from the finest leaves in the world. Why would I waste this opportunity? And feed myself with meat filled with an assortment of antibiotics and hormones? Or other things that can't nourish me the way God given food can.

Feed yourself- with real food. Not products that pose as food. Not to lose weight or because it's the newest, coolest thing to do. But because it is what your body deserves. That's my new years resolution!

Slow Cooker Stuffed Bell Peppers

I have never eaten stuffed peppers. Ever. But I thought I would try some because well.... they're pretty popular and who isn't stoked about a meal that cooks itself? This recipe was ok - several things I didn't like about it.

First of all, one of my peppers fell over in the crock pot because I only made three, and there was extra room.

Secondly, it was a little flavor-less without spices. I would add some garlic and onion to the rice (I used quinoa) to give it a kick.

Other than that, the peppers were tender and edible. I liked it overall.

The original recipe was: here

Vegetarian Stuffed Bell Peppers

6 bell peppers (your choice of colors)

1/2 cup prepared or premade pasta sauce

1 (15-ounce) can black beans, drained and rinsed

1 (8-ounce ) can corn (there's a picture of a 16-ounce can; I only used half)

1 small onion, diced

2 cups cooked long grain rice

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese 

1/3 cup water

The Directions.

Use a 6-quart slow cooker. Cut the tops off of the peppers and remove the seeds and membranes from the inside of each. In a mixing bowl, combine the pasta sauce, beans, corn, onion, rice, spices, and cheese. Mix well to combine----it will be quite gloppy. Shove as much of this concoction as you can into each of your cored peppers. Carefully nestle the peppers into the pot. Pour 1/3 cup water around the pepper bases.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4. The pepper will wilt a bit, but still be intact. Carefully remove them with serving spoons.

Vegetarian Tortilla Soup

MMMMMMMM. this was SO SO SO SO good. I didn't even miss the meat. at all. It was so hearty and good. I did not have paprika or coriander, still delicious. I would recommend this to anyone- vegetarian or not.

The original recipe is: here .



Spicy Vegetarian Tortilla Soup

2 tablespoons ground cumin

2 teaspoons sweet paprika

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons light colored oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro 

1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Swanson Organic Vegetable Broth

2 (15 ounce) cans black beans, drained and rinsed
Juice of 1/2 a lime

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, RoTel, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

Garnish Ideas

Tortilla chips

Shredded Cheddar, Mexican blend or Cotija cheese
Diced Avocado

Chopped cilantro

Sour Cream

Hot Sauce