Friends FurEver: Meatless Main dish

February 24, 2017

Shopping Around The World and Friendly Fill-Ins

Our Pal Angel Sammy is hosting this month's Shopping Around the World!

Yes indeed it’s that time of the month again (no not THAT time but THIS time) and we’re going to ask you to do the usual thing – do your post and link back to ME (yep – ME this month) so we can not only see what your recipe is but hopefully see some photos of it AND see what the prices of the ingredients were. After all, that’s the most fun (other than eating of course) – seeing what the prices around the world are for the ingredients! It’s amazing to me what WE pay compared to YOU all.

So what are we gonna do for “Shopping” this month? How about we focus on something just a bit different – let’s all do a recipe for a MAIN COURSE that has NO MEAT, CHICKEN, or FISH in it……. Surely you have something you make that is a veggie type dish as a main course? Lots of peeps these days are changing eating habits so there are a lot of great recipes that have no meat, chicken or fish in them but are delish main courses. SO, let’s see what you can come up with. Then post on FRIDAY, FEBRUARY 24th, and link your post on that day to ME!

If you don’t HAVE a recipe like that, find one you like and share it with US. WE CAN DO THIS! Just remember provide recipe, a photo if possible, AND prices for ingredients. Oh boy – I can’t WAIT to see what you post!!!

For our Meatless Main Course we're sharing the recipe for Mom's Summer Vegetable Torta (silly name since you can make it ANY time of year!)

Summer Vegetable Torta

3 tbsp olive oil
1/2 medium onion, chopped
8 oz mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
OR
1 12 oz jar marinated red peppers,
dreained and cut into 1/4 inch wide strips
8 oz cream cheese, softened
6 large eggs
1/4 cup half and half or heavy cream
2 garlic cloves, minced
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded swiss cheese

Preheat oven to 350F and brush bottom and sides of a 9-inch springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetables are just tender, about 10 minutes.

In a large bowl, beat cream cheese until smooth. Beat in eggs until combined (it’s okay if it’s a little lumpy). Beat in cream or half and half. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed vegetables to egg mixture, then add drained marinated peppers, if using. Add shredded cheese. Stir with a rubber spatula to combine.

Spread mixture in prepared pan and set pan on baking sheet. Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold.

Serves 8 (large slices). Each serving has 8.25g of carbs and 1.5g of fiber

Since we've already shared the price of eggs, cream, cheese and all, we're going to concentrate on the veggies!

Onions - 99 cents a pound