If I could eat one thing for the rest of my life it would be pasta. Even though I am a vegetarian, I sometimes can be a "carbatarian" and eat a lot of pasta. Its not always healthy, but that's why I've been incorporating more fruits and vegetables into my pasta meals.
|I made this pasta with asparagus and sun dried tomatoes last week.|
Ramen noodles. I love soups and broths in general, especially on a cold day or if I'm not feeling well, so Ramen noodles are my go-to comfort food.
3. What’s the weirdest/craziest thing you’ve ever eaten?
Since I'm a vegetarian, I haven't tried many weird animal products or anything like that. I actually hate trying new foods all together because I have very picky taste buds. Some people might think that Tofu is weird, which a few years ago, I would have agreed. However after I got over the texture, I found it very good!
I avoid meat at all costs obviously. I also do not like uncooked broccoli. I will even go so far as pick it out of my soups and stir-frys if I'm unsure that it has been cooked all the way.
Spaghetti. My mom makes the most amazing spaghetti and I remember her making it a lot during my childhood. My family loves it so much that my mom used to make it for Christmas dinners instead of the typical Ham dinner (which I was okay with it!) She got her recipe from her mom and my mom has passed it down to me so I can make it for me and Danny.
One of my favorite recipes is for a hearty vegetarian chili. Since I love soups this is such a great meal in the fall and winter and I even made it last month since I was craving it! There is only four ingredients and it takes 15 minutes to cook!
Quick Vegetarian Chili
1 tsp of canola oil
1 clove of garlic, fresh, minced
14 1/2 oz Tomatoes, stewed
15 oz of Kidney beans
15 1/4 oz corn, yellow, canned
15 oz tomato sauce, canned
1 Tbsp of chili powder
1/2 tsp dried oregano
1/2 tsp pepper flakes
1/4 cup of onions, dehydrated flakes
1/4 tsp black pepper
4 tbsp of cheddar cheese, shredded, low fat
Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add garlic, cook stirring frequently about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper, stir well.
Increase heat to high and bring chili to a boil, stirring frequently until chili is thick and flavors are concentrated about 5 minutes. Spoon into serving bowls and sprinkle with cheese. Yields about 1 1/4 cups of chili and 1 tbsp of cheese per serving.
Source: Weight Watchers