A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
½ Onion, sliced
2 cups Broccoli, bite size
Handful Mushrooms, sliced
1 Zucchini, diced
¼- 1/2 cup Chickpeas
Daiya Mozzarella, ¼ cup
Heat pan over medium high heat
Spray with olive oil
Add Mushrooms, saute until beginning to brown
Add all other veggies, sprinkle with Garlic Salt
Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
Sprinkle Daiya mozzarella over top, brown in oven if desired
I was selected along with 28 other bloggers to participate in Kitchen Play’s “29 Ways to Leap into Jarlsberg Dip” event and giveaway. (Scroll down to see how you can win). Their new product is made with their well known Jarlsberg cheese, mayo and sweet red onion. I decided it would work terrifically with the flavors of my caramelized French Onion soup so I baked them together into these creamy, cheesy mushrooms.
Have a jar of pasta sauce, a box of pasta and a loaf of plain crusty bread but want to make it a little more interesting (and veggiefied) tonight? This quick fix will have a tasty dinner on the table in 30 minutes.
This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.
Feel free to sub whatever veggies you have, broccoli would be a great. I had a box of quick cooking Barley which makes this recipe come together in much less time. However, whole barley or hulled Barley is a much better choice nutrition wise, packed full of fiber and other important nutrients. If you have the time (1 hr) go with the real stuff.
2 Garlic cloves Minced
1 Onion Minced
2 carrots chopped
1 Zucchini chopped
1 Yellow Squash Chopped
Green beans (frozen or fresh)
Spices (Rosemary, Oregano, Salt & Pepper, Red pepper flakes)
4 cups Water
1½ Cups Quick cooking Barley (Pearled that has been steamed & dried like oats)
Saute garlic & onions until brown, add rest of veggies.
Brown slightly, add spices (start with tsp. if not sure amount).
Add water & Barley, bring to a boil, reduce to a simmer, cover.
If using quick barley, check in 8-9 minutes (45 min. for hulled/whole barley),Taste, add more seasoning if needed (i.e. is it bland? Add few more tsp.at a time of herbs., stir, taste again).
This is a quick, one pan pasta dish. Roast your veggies, dump sauce over them and stir in cooked pasta. In less than an hour you’ll have a bubbly, browned dish, ready for your family or to share with a new mommy (Macaria : ).