VEGETARIAN COOKING

VEGETARIAN COOKING

Joined: May 21st, 2006, 4:46 am

May 27th, 2006, 2:48 am #1

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Joined: May 24th, 2006, 12:50 pm

May 30th, 2006, 7:04 pm #2

Roasted Garlic Pasta Primavera with Garlic Sauce

Ingredients:
1 Tbs. olive oil
1 to 1-1/2 whole roasted garlic
1 cup mushrooms, sliced
1 cup tomatoes, sliced
1/2 cup black olives, sliced
1/2 cup artichoke hearts, chopped
1/2 cup garlic sauce (see below)
3 cups pre-cooked pasta, any variety
2 cups fresh baby spinach
1/2 cup white cheese
salt and pepper to taste

Preparation:
Saute garlic in olive oil.
Add mushrooms, tomatoes, olives and
artichoke hearts.
Add garlic sauce (below), pasta, spinach
and cheese. Add more sauce, if desired,
and salt and pepper to taste.
Blend ingredients and serve immediately.

Garlic Sauce

Ingredients:
2 medium shallots, chopped
3 garlic cloves, minced
1 Tb. olive oil
1 cup white wine
1 cup chicken broth
1-1/2 cups heavy cream

Preparation:
Saute shallots and garlic in olive oil.
Add wine. Bring ingredients to a brisk
boil and reduce to one half.
Add broth and reduce to one half.
Add cream and reduce to one half.




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Joined: October 27th, 2005, 1:53 am

May 31st, 2006, 2:01 pm #3

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Hummus

1 can garbanzo beans
1/4 cup tahini (peanut butter if in a pinch)
2 Tbl toasted seseme seed oil
Juice of one lemon or lime (use more or less, to taste)
1 large clove garlic (use more or less, to taste)
1/4 tsp ground cumin (optional)
salt & pepper to taste

Drain beans, reserve liquid. Put beans and other ingredients in blender with a little bit of the reserved liquid. Whirl, adding more liquid if needed. Serve on pita bread, roll up in a tortillas, or regular bread, or roll in a leaf of lettuce. Add any sandwich fixings you like such as tomatoes, cukes, lettuce.
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Joined: October 27th, 2005, 1:53 am

May 31st, 2006, 2:02 pm #4

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Baked Tofu
1 lb firm tofu
2 Tbl toasted seseme oil
2 Tbl soy sauce
1 Tbl rice wine (You can skip this if you don’t have it)
1 Tbl cider or rice vinegar
1 clove garlic, finely minced (use more or less, to taste) or garlic powder (not salt)
2 Tbl onion, finely minced (or onion powder)
1 tsp grated ginger (use more or less, to taste)
3 Tbl water
½ tsp chili paste (optional)

Press tofu for 30 minutes and drain water.

Combine remaining ingredients. Cut tofu into desired sizes and shapes. Marinade in sauce. Put tofu in single layer on baking dish. (Save marinade.)Bake at 375, turning occassionally. OR bake at a lower temp for a longer time to get a drier texture.

Variations:
Instead of the above marinade, use:
BBQ sauce
Spagetti sauce
Sweet sour sauce
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Joined: October 27th, 2005, 1:53 am

May 31st, 2006, 2:03 pm #5

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Apple Rice Casserole

2 cups cooked brown rice
3 small apples, shredded*
1/3 cup apple juice or water
1 Tbl brown sugar or honey
2 tsp lemon juice
½ tsp cinnamon
dash of nutmeg

* other tasty additions (optional):
-cooked sweet potato
-cooked squash
-raisins
-dried fruit
-nuts

Preheat oven to 350.
Combine all ingredients in a large bowl. Mix well. Spoon into greased casserole dish. Cover tightly and bake 45 minutes.
Serve hot for dinner or breakfast or cold with yogurt.
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Joined: October 27th, 2005, 1:53 am

May 31st, 2006, 2:04 pm #6

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Potato, Tomato, & Onion Gratin

3 large baking potatoes, sliced ¼” thick
4 large ripe tomatoes
1/4 C olive oil
2 medium red onions
4 tsp thyme leaves or 1 ¼ tsp dried thyme, crumbled
3 cloves garlic, thinly sliced
1/2 tsp fennel seeds
1/4 tsp black pepper
1/2 C olives (black or green), chopped

Parboil sliced potatoes for 3 minutes. Drain and set aside. Coarsely chop one of the tomato halves and slice the rest ¼” thick. Set aside.
Preheat oven to 400. Heat 2 Tbl oil over medium heat and add onions, 2 tsp thyme, garlic, fennel, 1/4tsp salt, 1/8 tsp pepper. Saute 3 minutes or until barely tender.
In lightly oiled baking dish, layer half the onion mixture and top with chopped tomato and olives. Sprinkle with remaining thyme. Layer the potatoes on top, then the sliced tomatoes. Sprinkle with remaining salt and pepper. Top with remaning onions. Drizzle with 2 T oil. Can be refrigerated up to 8 hours at this point if you want to prepare ahead. Otherwise, bake covered for 20 minutes and then uncovered for another 20 minutes.
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Joined: October 27th, 2005, 1:53 am

May 31st, 2006, 2:05 pm #7

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Vegetarian Meat(less) Balls

2 cups cooked brown rice
1/2 cup oats (grind them for a finer texture, but optional)
1 onion, finely chopped
2 cloves garlic, minced (use more or less, to taste)
1/3 cup bread crumb or add more oats
1/4 cup milk (more or less as needed)
1-2 eggs (or use groun flax seeds as a binder)
1 tsp oregano*
1 tsp basil
1/4 tsp cayenne (optional)
sage
fennel
salt & pepper to taste
Variations (optional):
finely chopped greens such as kale or spinach
cheese
1/2 cup wheat germ or bran

*I add sage and ground fennel seeds to the recipe to give it a more savory flavor. I also add quite a bit more of the spices than the recipe calls for. You can use quantities to your own preference.

In large bowl, mix together all ingredients (including variations if using) except wheat germ/bran. If using ground flax seeds as binder, cover and chill for at least 1 hour. If using eggs, you can proceed.
Shape into meatballs and roll in wheat germ/bran.
Bake at 350 for 20 minutes on a greased cooke sheet.

Serve with ketchup & mustard, gravy, BBQ sauce, yogurt dip, etc.
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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:46 pm #8

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Easy and tasty!

PICANTE OMLET PIE
from either Taste of Home or Quick Cooking (can't remember which magazine)

1 c. picante sauce
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded cheddar cheese
6 eggs
1 c. (8 oz.) sour cream
tomato slices and chopped fresh cilantro OR parsley, optional for garnish

Pour the picante sauce into a lightly greased 10-inch pie plate or quiche dish. Sprinkle with
cheeses; set aside.

In a blender or food processor (or using a hand beater or whisk), process eggs and sour cream until smooth. Pour over cheese.

Bake at 375 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired.

Yield: 6 servings.
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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:52 pm #9

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Rice and Black Bean Bake
Submitted By Miranda

From Quick Cooking's Annual Recipe book (2001)


1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) picante sauce
2 c. cooked rice
1 c. (8 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese, divided
corn or tortilla chips

In a bowl, combine first four ingredients.
Stir in rice, sour cream, and 1 c. of cheese.
Transfer to a greased 9x13" baking dish.
Sprinkle remaining 1 c. of cheese over the top.
Bake uncovered at 350 degrees for 20 minutes or until cheese is melted.
Serve with corn or tortilla chips.

Yield: 6 main dish servings or 8-10 side dish servings
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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:56 pm #10

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BEAN POT PIE

1 can cream of potato soup
1 can mixed vegetables, drained
1 can black beans, drained and rinsed
1/2 c. salsa
1/2 tsp. pepper
shredded cheddar cheese, optional
1 (9”) frozen pie crust, thawed (I use Rab's recipe and make my own)

Combine first 5 ingredients. Spoon into prepared pie crust. Sprinkle top with cheddar
cheese, if desired. Bake at 375 degrees for 30-40 minutes (until done).

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