Hello February! How are everyone’s New Year’s Resolutions going? Mine not so good. One of my many New Year’s Resolutions is to eat better and make healthier decisions. (As I type this, I’m eating white fudge dipped Oreo’s. Oops. I’m trying. LOL.) And with healthier food decisions comes vegetarian options for me. Eating a few vegetarian meals a week has always been something I strive for so I’m excited to share these quick vegetarian recipes with you. So whether it’s a resolution to eat healthy or vegetarian or maybe you already eat vegetarian, I’ve got a few tasty recipes for you to add to the rotation.
I don’t know about you but I’m always on the hunt for quick, easy and tasty recipes.
I was reading a few articles on The Everygirl.com when I was distracted by a few recipes. Maybe it was the title of the article 5 Trader Joe’s Recipes for Cozy Date Nights In. I am a sucker for anything Trader Joe’s and always on the lookout for tasty new treats.
The inspiration for these recipes and this one came from this article. I followed some of the recipes but I did make a few alterations.
Quick Vegetarian Recipes
Twice Baked Butternut Squash w/ Farro & Pepita Sauce
White plate (old, but similar here). Colorful bowl. Serving utensils.
The Everygirl used honey nut squash but I went for butternut squash. Can I just say that this recipe does not disappoint and I love that it’s a quick vegetarian recipe?
- Butternut squash
- Trader Joe’s 10 minute Farro
- Trader Joe’s Pepita Salsa
- Cheddar Cheese
- Cilantro
- Olive Oil
- Salt & pepper
Preheat oven to 425.
Cut butternut squash in half. Place the halves (cut side up) on a baking sheet and sprinkle with salt & pepper and a little olive oil. Bake for 30 – 45 minutes. (Bake till tender.)
In the meantime, cook 3/4 cup of farro per directions. (Trader Joe’s 10 min farro) Note: 3/4 cup of raw farro was a good amount for stuffing the 2 halves of butter squash. If you are cooking more then you’ll need to increase the amount of farro.
Once the butternut squash is cooked pull out of the oven and let it cool slightly.
Scoop out the butternut squash and combine with the cooked farro. Add about 3/4 cup of the Trader Joe’s Pepita Salsa. Mix together. (This sauce has a bite to it so you’ll want to adjust the amount depending on the level of heat you want.)
Fill the butternut squash halves with the mixture. Sprinkle with cheese and bake for about 15 minutes.
Garnish with cilantro and enjoy. You could also top with greek yogurt or sour cream if you so desire.
Black Bean and Sweet Potato Quesadillas
Plate. Slate board. Table runner.
- Trader Joe’s Cuban Black Beans (1 can drained)
- Corn Tortillas
- Trader Joe’s Sweet Potato Ribbons
- Taco seasoning
- Cheddar Cheese
For 2 quesadillas:
Sauce 1 cup of black beans with 1 cup sweet potato ribbons. Mix 1 tsp of taco seasoning in. (more if you want additional flavor)
Put a little butter on a flat skillet before placing the tortillas on. Once butter is melted, place corn tortilla on the skillet. Sprinkle a little cheese on tortilla and add mixture. Sprinkle more cheese. I used about 1/4 cup for each quesadilla. Place tortilla on top.
Cook till cheese is melted and then flip. Cut and serve.
Happy Cooking! I’d love to hear if you try these recipes and what you think. And as always, if you have any tasty recipes that you’d like to share I’d love to hear. I am always on the hunt for new recipes.
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