Tasty Thursday: Vegetarian Recipes from a.m. to p.m.

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Breakfast

Greek Feta and Olive Omelet

Yield: 1

Ingredients

• 2 teaspoons extra virgin olive oil (evoo)
• 2 egg
• 1 tablespoon water
• 2 teaspoons chopped fresh oregano
•     or 1 pinch dried oregano
• 1 pinch pepper
• 2 tablespoons crumbled feta cheese
• 2 tablespoons chopped pitted black olives

Directions

1. In medium sized pan, heat oil over medium-high heat.
2. In bowl and with fork, stir together eggs, water, oregano and pepper until mixed
3. Pour into pan and cook for 3 minutes and then lift edges with spatula to allow uncooked eggs to flow underneath.
4. Sprinkle half of the omelet with feta and olives
5. Fold half over top and cook for 2 minutes. Slide onto plate.

Lunch

Tofu Parmesan

Yield: 4

Ingredients

• 1/2 cup seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 2 teaspoons dried oregano,
• Salt and black pepper to taste
• 1 (12 ounce) package firm tofu
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 4 ounces shredded mozzarella cheese

Directions

1.      In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt and pepper.

2.      Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

3.      Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

4.      Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.

5.      Bake at 400 degrees F (205 degrees C) for 20 minutes.

Dinner

Butternut Squash Soup

Yield: 4

Ingredients

• 1 1/3 pounds butternut squash (600g), peeled, seeded and cut into cubes
• 3 cups vegetable broth (710ml)
• 1 potato, cut into cubes
• 4 tablespoons butter (60ml)
• 1/2 cup heavy cream (120ml)
• 20g of yogurt
• salt and pepper to season

Directions

1. In a pot, add butter, butternut squash, potatoes, salt and pepper, and sauté for a few minutes. Add vegetable broth and cook on high heat for about 5 minutes or until the potatoes and squash are fork tender.
2. With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes. Add heavy cream and cook for an additional minute.
3. Remove from heat. Finish with yogurt for garnish. Serve immediately.

Enjoy eating :)

Eleni M