Tomato Basil Veggie Burgers and Porcini Mushroom Tortellini

After last night’s laborious dinner, tonight’s dinner was all about ease. First up – frozen Morningstar veggie burger. Love these things. Only 120 calories each, too.

While the burgers were heating in a skillet, I had a Cheese Situation on my hands. Holy noms, I realized I have A LOT of cheese in the fridge right now. THIS is why I could never become vegan. The line-up:

  • pepper jack
  • sharp cheddar
  • shredded parm, romano, and asiago shaker
  • havarti
  • italian blend
  • monterey jack
  • mozzerella
  • parmigiano-reggiano

I’m pretty sure there’s also some cream cheese and some Kraft singles (do those count as cheese!?) in the fridge too, if I looked hard enough.

Hub and I both opted for the pepper jack. Wise choice.

Tomato basil veggie burger on onion bun, with pepper jack, onion, tomato, banana peppers, honey mustard, and baby greens. Delish!!!

An easy side dish – fresh Porcini Mushroom Tortellini, evidently from “the oldest filled pasta producer in Italy.” So much for buying local ingredients. Opps. Got these guys on sale at WF.

Threw these suckas in a pot of boiling water for a mere 60 seconds, then BAM! Done. Drained, tossed with EVOO, and sprinkled with shredded Parmigianno-Reggiano.


Oh, this meal was also followed up by chocolate ice cream at Washtenaw Dairy. Another reason I will never be vegan. 🙂

I’ve realized I’ve hardly eaten any meat the last few days except for a few ounces of canned tuna (mostly in the form of the delicious salad below that I’ve been taking for lunch this week), and a couple pieces of bacon (topping my corn chowder) on Sunday. Hollar. …..Jersey Shore time! 😛 Peace out nommers.

♪♫ Currently listening to: Baba O’Riley – The Who.

One thought on “Tomato Basil Veggie Burgers and Porcini Mushroom Tortellini

  1. Pingback: Veggie Might: Oooh, Shiny–Sweet and Spicy Jicama Slaw | Free Home 101 Tips

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