Recipes For a Vegetarian Student with NO TIME!!!

I have found a couple recipes that I like online that make enough servings the you can freeze a bunch of meal allotments. They are vegetarian but I am sure you could add meat if you wanted. I have to sing the praises of allrecipes.com because it is a great way to get ideas for meals and all recipes are rated by the community. Everyone is amateur and there are lots of pictures!

Best of Everything Veggie Burgers

Prep Time:
25 Min

Cook Time:
16 Min

Ready In:
41 Min

Ingredients

• 1/2 cup uncooked brown rice
• 1 cup water

• 2 (16 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled
• 3/4 cup shredded mozzarella cheese
• 2 eggs
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor/magic bullet, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into patties.
5. Place patties onto wax paper and wrap wax paper in aluminum foil. Freeze each patty seperately!

This one takes time to prepare but I made 12 patties so now I can freeze them and have them through out the semester! Saves money too!

http://allrecipes.com/recipe/best-of-everything-veggie-burgers/detail.aspx



Breakfast Burritos

Prep Time:
20 Min

Ready In:
20 Min

Ingredients

• 12 eggs, lightly beaten
• salt and pepper to taste
• 10 (8 inch) flour tortillas
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup thinly sliced green onions

Directions

1. Cook eggs, salt, and pepper, in a skillet and stir over medium heat until the eggs are completely set.
2. Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese and onions. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
3. To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.

Great for early mornings!!
http://allrecipes.com/recipe/breakfast-burritos-2/detail.aspx

 

 

 

Kale Chips

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Ingredients

• 1 bunch kale
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon sherry vinegar
• 1 pinch sea salt, to taste

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Yummy snack food for studying...
http://allrecipes.com/recipe/kale-chips/detail.aspx

 

 

Vegetarian Kale Soup

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 tablespoons chopped garlic
• 1 bunch kale, stems removed and leaves chopped
• 8 cups water
• 6 cubes vegetable bouillon (such as Knorr)
• 1 (15 ounce) can diced tomatoes
• 6 white potatoes, peeled and cubed
• 2 (15 ounce) cans cannellini beans (drained if desired)
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• salt and pepper to taste

Directions

1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

I add barley or lentils to this and freeze servings in tupper ware if I make more than a couple days worth.

http://allrecipes.com/recipe/vegetarian-kale-soup/detail.aspx