~ The Crystal Dish ~

Spaghetti was one of my favorite things to eat growing up. My mom use to prepare her spaghetti sauce in the crockpot and it would cook all day. When I would walk into the door from school, that amazing aroma of spaghetti fulfilled the house. Since I am not eating meat anymore, I decided to make a vegetarian version of this meal.  This came out great! Who needs meat when you can have mushrooms & lentils!  Ingredients: 2 tablespoons olive oil 12 ounces button mushrooms, sliced 4 garlic cloves, minced 1 large carrot, chopped 1/2 green bell pepper, chopped 1/2 medium yellow onion, chopped 1/4 cup red wine 1 bay leaf 1 can (28 ounces) crushed tomatoes 2 cups water 1 cup brown lentils, rinsed and picked through 2 teaspoons dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper flakes 1 tablespoon chopped fresh basil 1 box (16 ounces) brown rice spaghetti Chopped fresh parsley, for garnish Instructions In large saucepot, heat oil over medium-high h

This is another yummy vegetarian burger creation. This was perfect for my meal prepping. Making all these amazing vegetarian dishes are such a treat. I feel like I'm cheating because it tastes so good.  I'm definitely going to need to try desserts soon...  Ingredients: 1 tablespoon   extra-virgin olive oil, divided   3/4 cup   chopped onion 2  garlic cloves, chopped 1 regular or gluten free hamburger bun 6 ounces  assorted  mushrooms 1  (8-ounce) pouch precooked black beluga lentils (such as Trader Joes) 4 teaspoons   Dijon mustard, divided 2 teaspoons   chopped fresh thyme 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   kosher salt 1  large egg, lightly beaten   1/4 cup plain Greek yogurt (I used fagé) 3 tbs sirchacha  Instructions: Preheat broiler. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat. Place 1 bun in a food processor; process unt

I was so nervous about making this one. I love eggplant but wasn't too sure about an eggplant burger. It came out amazing though.  I froze half of the burgers so that I can have them when I wanted another one. Good thing I did because I had this amazing dinner two nights in a row. The second night I had it bunless. INGREDIENTS For the Horseradish Mustard Mayo 1/4 cup vegan mayonnaise or fagé 2 Tbs. Dijon mustard 2 Tbs. prepared horseradish A pinch of dried tarragon Kosher salt and black pepper to taste For the eggplant burgers 1 large or 2 medium eggplants, peeled and cubed 2 Tbs. extra-virgin olive oil, divided 1 shallot, finely minced 1 cup vegan cheese shreds, any flavor 1 clove garlic, minced or grated ½ tsp. Kosher salt ¼ tsp. black pepper 1 Tbs. fresh parsley, chopped 1 cup gluten-free bread crumbs For the toppings 1 cup vegan cheese, either slices or shreds (as long as it melts) 4 gluten-free buns 4 slices beefsteak tomato 4 leaves romaine lettuce 4 slices red onion Horserad

I just have to say, I'm having so much fun doing my vegetarian eating. It's been such an amazing change for my health and I feel great since I've changed. I didn't think giving up animal meat would be this easy, but surprisingly, I haven't even craved meat at all!  These meatballs came out great. Plus, the fact that I absolutely LOVE LOVE LOVE mushrooms, this meal was right up my alley.  Ingredients:  for the walnut bella "meatballs" 1 cup walnuts*   *For a nut-free version use pepitas (raw hulled pumpkin seeds) 4oz baby bella mushrooms - cut in half 1tsp all purpose savory seasoning 4 sprigs fresh parsley 4 medjool dates- pitted 1/2 tsp salt 1 tsp olive oil 1 cup fresh gluten free bread crumbs (1 slice of bread) 1 flax egg  (1 tbsp ground flax & 3tbsp warm water, mixed and set aside for 5 minutes) for the veggie filling 1/2 orange bell pepper sliced into strips 1 cup grape tomatoes cut in half 1/2 large shallot sliced 1 tsp olive oil pinch of salt 2 t

I'm on Day 3 of my new eating plan of no meat or dairy and I cannot believe how AMAZING I feel.   I am a big fan of Asian food, must be my filipino roots. I was a little nervous about making this dish because I've never made Pad Thai before, but it came out great and I am in love with this dish. Ingredients: 1 15oz package firm tofu, blotted dry & cubed 1 medium spaghetti squash (~4lb), cut in half, and seeds removed 1/4 cup lime juice 3 tablespoons fish sauce or soy sauce 3 tablespoons palm sugar or honey 1 tablespoon chili sauce or to taste 2 tablespoons natural peanut butter (optional) 1 tablespoon coconut oil 2 shallots, diced 3 cloves garlic, chopped 2 cups bean sprouts (optional) 1 cup carrot, julienned 4 egg whites, lightly beaten 1/4 cup roasted peanuts, chopped 1/4 cup cilantro, chopped Directions In a large wok or skillet over medium-high, lightly spray with coconut oil cooking spray. Add tofu pieces in a single layer. Let cook for a few minutes on one side, then