Welcome kitchen witches and crafty cooks!
This is the space for vegetarian dishes, featuring main courses that star fruits, veggies, and other non-meat and non-fish ingredients. Feel free to scroll down to explore! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Blessed be and happy cooking!
Garlic Bread Grilled Cheese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
8 slices of garlic bread. I like using prepared garlic bread—it’s so easy!
8 slices aged Havarti or your favorite sharp cheddar; sliced
1 cup mozzarella or another mild, easy-melting cheese; shredded
Directions:
Preheat a skillet or grill pan over medium heat.
Place four slices of garlic bread, buttered side down, in the skillet.
Layer each slice with 2 slices of Havarti (or cheddar) cheese. Sprinkle ¼ cup shredded mozzarella evenly on top.
Top with remaining garlic bread slices, buttered side up.
Grill for 3–4 minutes per side, pressing lightly with a spatula, until golden and the cheese is melted.
Remove from the skillet and rest for 1 minute. Slice in half and serve.
Notes:
For the best flavor, use a high-quality garlic bread from the bakery section or your favorite frozen brand. The key is that the bread should have a good garlic and butter balance.
If you don’t have Havarti or cheddar, you can swap in Swiss or Gruyère for a more complex flavor.
To ensure a perfect melt, cook the sandwiches on medium heat. Too high of a heat may burn the garlic bread before the cheese fully melts.
Add a sprinkle of garlic powder or dried herbs like oregano or basil to the cheese for an extra flavor kick.
For a heartier sandwich, you can add slices of tomato, bacon, or even a few sautéed mushrooms in between the cheese layers.
Storage:
If you have any leftover Garlic Bread Grilled Cheese, wrap them in aluminum foil and store them in the fridge for up to 3 days. To reheat, place the sandwich in a skillet over medium heat or pop it in the oven at 350°F until heated through and the bread is crisp again. These sandwiches are best enjoyed fresh, but you can also freeze them after grilling for up to 1 month. Just wrap them tightly in foil and reheat from frozen in the oven for about 15-20 minutes.
Nutritional Facts:
Serving: 1sandwichCalories: 429kcalCarbohydrates: 28gProtein: 26gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 863mgPotassium: 138mgFiber: 2gSugar: 3gVitamin A: 634IUVitamin C: 0.4mgCalcium: 551mgIron: 2mg
Recipe courtesy of Dinner by Six.com
4-Ingredient Boursin Pasta
Active Time: 10 mins
Total Time: 30 mins
Servings: 4
Ingredients:
2 pt. cherry tomatoes
1/4 cup extra-virgin olive oil, divided
1 tsp. ground black pepper, plus more for garnish
1 1/2 tsp. kosher salt, divided, plus more for pasta water
2 (5.3-oz.) pkg. garlic and herb spreadable cheese (such as Boursin)
1 lb. rigatoni pasta
1/3 cup grated Parmesan cheese
Basil leaves, for garnish
Directions:
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high.
Place cherry tomatoes in a 13- x 9-inch baking dish; drizzle with 3 tablespoons of the olive oil and sprinkle with pepper and 1 teaspoon of the salt. Toss to coat. Push tomatoes to the outer edges of the dish and place garlic and herb cheese in the center of the dish. Drizzle cheese with the remaining 1 tablespoon of oil.
Meanwhile, add pasta to boiling water and cook until al dente, about 12 minutes. Drain, reserving 3/4 cup of the pasta cooking water.
Remove baking dish from oven and add 1/4 cup of the pasta water; stir until creamy. Add pasta and stir until well coated. Stir in Parmesan, remaining 1/2 teaspoon salt, and up to 1/2 cup more pasta water, 2 tablespoons at a time, to reach desired consistency. Garnish with basil and black pepper and serve immediately.
Notes:
Frequently Asked Questions:
Is Boursin cheese good in pasta?
Absolutely! Boursin melts in the oven, creating a rich and creamy sauce for this pasta in minutes.
Can I use other types of Boursin cheese?
Feel free to use any flavor of Boursin cheese you prefer, including black pepper, basil & chive, rosemary & black garlic, and other flavors as desired.
What does Boursin cheese taste like?
Boursin is a rich, creamy cheese with garlic & herb (or other) flavors included.
Recipe courtesy of Southern Living.com
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Recipe Collections: Meat & Fish Meals
Spinach and Mushroom Crustless Quiche
Servings: 6 slices
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Ingredients:
1 10oz. box frozen chopped spinach ($1.34)
8 oz. mushrooms ($1.97)
1 clove garlic, minced ($0.04)
1/8 tsp salt ($0.01)
1 Tbsp cooking oil (divided, $0.04)
2 oz. feta cheese ($1.26)
4 large eggs ($2.43)
1/4 cup grated Parmesan ($1.46)
1/4 tsp pepper ($0.04)
1 cup milk ($0.18)
1/2 cup shredded mozzarella ($1.17)
Directions:
Preheat the oven to 350ºF. Thaw and squeeze as much moisture out of the spinach as possible.
Rinse any dirt or debris from the mushrooms, then slice them thinly. Mince the garlic.
Add the mushrooms, garlic, salt, and ½ Tbsp cooking oil to a skillet. Sauté the mushrooms over medium heat until they have released all of their moisture, and the moisture has evaporated from the skillet. No water should remain in the skillet.
Brush the other ½ Tbsp of cooking oil inside a 9-inch pie plate. Layer the mushrooms, spinach, and crumbled feta into the pie plate.
In a large bowl, whisk together the eggs, Parmesan, pepper, and milk.
Pour the egg mixture into the pie plate over the spinach, mushrooms, and feta. Top with the shredded mozzarella.
Bake the crustless quiche in the preheated 350ºF oven for about 50 minutes, or until it is golden brown on top and the internal temperature reaches 160ºF. Slice and enjoy!
Notes:
What Else Can I Add?
This recipe is very customizable as it’s pretty forgiving. You can leave out the veggies I use or swap them for something else! I’d just make sure to cook the moisture out of any vegetables you add so your quiche doesn’t end up soggy. I’d also cook any meats before adding them in. Here are some delicious additions to try:
Bell peppers
Diced onions or caramelized onions
Ham
Broccoli (my bacon broccoli cheddar crustless quiche is another reader favorite!)
Bacon
Ground sausage
Kale
Can this crustless quiche be Made Ahead?
Yes, this crustless quiche recipe is one of my favorite make-ahead breakfast dishes! But you do need to be cautious while reheating because overheating can cause the egg proteins to seize up, expel water, and become rubbery. For that reason, I suggest reheating in the microwave only until the quiche is warmed through but not piping hot. This will store in the refrigerator for about 4 days.
Another question I’m often asked is if the egg and veggie mix can be made the day before and then baked the next day. I haven’t personally tried this, but I don’t see why it wouldn’t work! Although it’ll probably take longer to cook, as all the ingredients will be chilled. You could try setting it out at room temperature (to take the chill off) as the oven preheats to help speed things up.
Can You Freeze Quiche?
Egg dishes like this one freeze just so-so. This is one of those grey areas where it will depend a lot on how sensitive you are to texture changes. The egg will seep a little water upon freezing, thawing, and reheating, which may or may not bother you.
I suggest testing this with one piece of the spinach crustless quiche first to see if the changes are acceptable to you. To freeze, cool the quiche in the refrigerator first, then wrap it tightly in plastic and transfer to the freezer. Thaw in the refrigerator overnight before reheating.
Nutritional Facts:
Serving: 1sliceCalories: 187kcalCarbohydrates: 6gProtein: 13gFat: 13gSodium: 378mgFiber: 2g
Recipe courtesy of Budget Bytes.com
