Vegetarian Dishes

[swtness]

I thought that with all the meat dishes that we have been posting about that it was time for some meatless dishes. Not everybody eats meat....

[swtness]

All-Bean Chili
1 onion, chopped
1 green bell pepper, diced
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon dried oregano
2 cups canned into or kidney beans,
rinsed and drained
1/2 cup water
1/4 teaspoon salt
Fresh cilantro, chopped

In a nonstick skillet, sauté onion, green pepper and garlic in olive oil over medium heat until soft, about 5 minutes. Add cumin, chili powder and oregano; cook 1 minute. Add beans, water and salt, and cook another 15 minutes.

Serve garnished with cilantro

[Ohiojude]

BANANA BISCUITS
(Makes 35)


These delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven.

3 small ripe bananas, peeled and mashed
1 cup lite soymilk or other milk alternative
2 Tablespoons oil
41/4 cups unbleached white flour
1 Tablespoon baking powder

Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.
Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm.

Total calories per biscuit: 72
Fat: 1 gram

[Ohiojude]

COOKED LEAFY GREENS


Many of the most nutritious veggies, especially the green leafy ones, are not available in commercial baby foods. It's easy to make your own.

1 pound fresh greens (kale, collards, etc.)
1 Tablespoon water
3 Tablespoons fruit juice
Wash leaves thoroughly. Steam most greens 5-15 minutes, leaving the lid off for the first few minutes. Puree in blender with the water and juice.


BASIC VEGETABLE RECIPE

Do not add salt, sugar, or fat.

1 cup cooked fresh or frozen vegetables without salt (use potatoes, green beans, peas, carrots, yellow squash)
4-8 Tablespoons cooking liquid, formula, or water
Press vegetable chunks through a sieve or baby food mill, thinning with cooking liquid or formula to eating consistency. Or, puree vegetables and liquid in blender until smooth. Serve or freeze.

Note: After trying single foods, good combinations are potatoes and carrots or carrots and peas.


FRESH FRUIT

Try different varieties of fruit in this recipe.

3/4 cup ripe fruit (uncooked peaches, nectarines, bananas, pears, apricots, apples)
1 teaspoon unsweetened fruit juice
1 teaspoon lemon-flavored water (1 teaspoon lemon juice to 1 cup water to prevent darkening)
Remove skin and seeds from fruit. Puree ingredients in baby food mill or blender until smooth. Serve or freeze.


FRESH ORANGE SHERBET


Babies will love this dish.

1 sweet orange, peeled, sectioned, and seeds removed
1 cup fruit juice
In a blender, liquefy the fruit. Add the juice and blend. Pour into loaf pan, cover, and freeze until fairly firm, about 1 hour. Pour back into blender, and blend at low speed until smooth. Return to pan and freeze until firm.


KNACKBROD (SWEDISH HARD BREAD)


Unlike store-bought varieties, this homemade version of "hard tack" crumbles and melts in baby's mouth and is great for teething.

1 cup all-purpose flour
1 cup rye graham flour
2 Tablespoons sugar or other sweetener
1/2 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces commercial corn muffin mix
3 Tablespoons margarine
3/4 cup soy milk
Mix dry ingredients. Cut in margarine. Add soy milk. Mix well. Roll thin, cut into shapes and bake 10-15 minutes at 350 degrees until brown.


CARROT/APPLE MIX

This is a delicious dish.

1/2 medium apple, cored and peeled 1/2 carrot, washed and peeled
2 Tablespoons fruit juice
1 teaspoon lemon juice
Puree all ingredients in blender. Or, grate apples and carrot and mix with juice before serving.

[Ohiojude]

BAKED TAPATILLAS
(Serves 6)

Serve with more salsa and tofu sour cream.

6 fresh corn tortillas (containing no animal products)
1 cup refried beans
1 cup mashed avocados
1 cup red or green salsa
1 cup fresh lettuce, sliced very thin
1 cup tomatoes, seeded and chopped

Layer the refried beans, mashed avocados, and salsa on the tortillas. Bake for ten minutes at 350 degrees. Remove and layer lettuce and tomatoes.

[mmchummel]

Baked Stuffed Onions
6 sweet Spanish onions (about 4lbs)
4 Chicken bouillon cubes
1 can (3oz.) chopped mushrooms , drained
4 slices bacon
1 c. soft breadcrumbs
2 T chopped parsley
1 t. dried marjoram leaves
1 t salt
1/8 t. pepper
3 T butter/margarine
1/2 t. paprika

1. Peel onions; cut thin slice from top of each. Place onions in large saucepan or small kettle; add bouillon cubes and 2 qts water. Bring to boiling; reduce heat, and simmer until almost tender. About 30-35 minutes. Drain, and let cool.
2. Preheat oven to 400o F.
3. With small knife or teaspoon, remove centers of onions, leaving outside layers about ½ inch thick. Invert to drain.
4. Chop centers fine; measure 1 Cup. Chop mushrooms fine.
5. Sauté bacon until crisp; crumble. Reserve bacon fat.
6. In medium bowl, combine crumbled bacon, chopped onion, mushrooms, bread crumbs, parsley, marjoram, salt and pepper; toss with fork, to mix well. Mix in 2 T reserved bacon fat.
7. Melt butter in shallow baking dish; add paprika. Place onions in dish, brushing all over with butter mixture. Fill onions with stuffing; bake 20 minutes. Makes 6 servings.

[mmchummel]

Baked Chevre with Mesclun Provencal


In this recipe, hot goat cheese or chevre, is baked and placed on a bed of lively and piquant Cook's Garden Provencal Mesclun greens.

1 six-ounce round of goat cheese
1-tablespoon herbes de Provence
4 tablespoons Balsamic vinegar
1/2 cup olive oil
2 minced garlic cloves
2 teaspoons Dijon style mustard
Fresh Mesclun Provencal

Brush one six-ounce round of goat cheese with melted butter.
Roll in breadcrumbs mixed with 1-tablespoon herbes de Provence and set aside.

Just before serving, preheat oven to 400* and bake cheese for 10 minutes.

Make a dressing by whisking together 4 tablespoons Balsamic vinegar with 1/2 cup olive oil, 2 minced garlic cloves, and 2 teaspoons Dijon style mustard.
Season with salt and freshly ground pepper to taste.

Dress the Provencal Mesclun greens and place the hot baked goat cheese in the center, or cut into sections and divide between several plates.

[mmchummel]

Stuffed Peppers


INGREDIENTS (4 PORTIONS):
· 2 large peppers, either green or yellow (200-250 gr. each)
· 1 medium-sized pepper (150 gr.)
· 1 egg-plant
· 2 zucchini (200-250 gr.)
· 1 egg
· 2 tablespoons of grated parmesan cheese
· 2 tablespoons of bread-crumb
· Salt & pepper

Wash well 2 large peppers, and remove the inside trying not to break the outer part.
Chop the smaller pepper, the eggplant, and the zucchini and cook them together in a little olive oil till they become soft. Add salt, pepper, 1 egg, the Parmesan cheese and the breadcrumbs, and mix everything until you have a smooth stuffing.
Fill the large peppers with the stuffing, and place them in a casserole lined with cooking paper.
Cook them in the oven at 200ºC for approximately 30 minutes (till you see them roasted).
Let them rest for a few hours (24 hours would be even better), and serve them sliced.

[mmchummel]

Tasty & Light Stuffed Tomatoes

INGREDIENTS (4 PORTIONS):
· 8 round red tomatoes (500-600 gr.)
· 150 gr. of mozzarella cheese (or other soft cheese)
· 1 tablespoon (25 gr.) of grated parmesan cheese
· 1 egg
· ½ coffee-cup of milk
· basil leaves
· salt & pepper

Empty 8 round medium-sized red tomatoes and place them in a non-stick pan.
Beat 1 egg with ½ coffee-cup of milk, then add salt, pepper, parmesan cheese. In a separate dish, finely chop the mozzarella cheese with the basil leaves, and finally mix the two preparations.
Fill the tomatoes with this stuffing, and without adding any fat cook in the oven at medium heat for 30-35 minutes (till golden).

[mmchummel]

Sautéed Mushrooms with Attitude


1-teaspoon olive oil

1/2-pound bacon, cut into thin pieces

1 bunch green onions, thinly sliced

1 pound mushrooms, sliced or quartered

Salt and pepper

1/2-teaspoon thyme or Italian Seasoning

1/4 to 1/2 cup sherry or white grape juice

1/4-cup cream

1. Heat oil in large skillet, add bacon and stirring, cook until bacon starts to brown. Add green onions and cook, stirring, for 1 minute. Stir in mushrooms; add thyme and season with salt and pepper. Cook, stirring frequently, for 3 to 5 minutes.
2. Stir in sherry and cream and cook just until all ingredients are hot and blended. Serve as a side dish or as a topping for grilled chicken, steak or pork.

[mmchummel]

Sautéed Zucchini (Trifolati)

2 to 3 pounds zucchini (Courgettes in Italian), washed and dried

1/4-cup extra virgin olive oil

3 gloves garlic, finely minced

2 to 3 tablespoons finely chopped Italian parsley

Salt and freshly ground pepper

Shredded or freshly grated Parmesan cheese, Asiago or pecorino Romano
cheese

Basil leaves


1. Trim stem ends of zucchini, cut in half lengthwise and then cut crosswise into 1/2-inch thick slices (the thickness depends on you, but 3/8-inch thick slices are nice bite-size).
2. Heat olive oil in a heavy skillet over medium-to-medium high heat. Add the garlic and sauté for 1 or 2 minutes, just until fragrant and golden.
3. Add the zucchini and sauté until tender, stirring frequently (between 5 and 10 minutes, depending on how you like your vegetables).
4. Sprinkle parsley over the zucchini and toss to mix. Season; with small amount, of salt and "lots of pepper".
5. Transfer to a serving bowl and sprinkle or grate cheese over the hot zucchini.
6. Garnish with basil leaves or sprigs of Italian parsley (flat leaf).

Notes:
1. For a great topping on steaks or chops, substitute mushrooms for the
Zucchini.
2. If desired, finely chopped onions may be added.

[mmchummel]

ALEX'S POTATOES


6 to 8 baked and cooled red potatoes, sliced
1/2 thinly sliced red onion, optional
2 tablespoons olive oil
Salt and pepper
2 teaspoons cumin seeds
Dash of Cayenne pepper or red pepper flakes
2 to 4 tablespoons chopped Cilantro or Parsley
Parmesan or Asiago cheese, shredded
· Heat oil in a nonstick skillet; add salt, pepper, cumin seeds, and cayenne.

· Stir until well mixed and hot. Place sliced potatoes in skillet and gently toss until coated. Cook over medium heat for 3 to 5 minutes.

· While potatoes are cooking, place yogurt in a small bowl and season with salt and pepper. Stir in parsley or cilantro and mix well.

· Remove potatoes from heat, stir in yogurt, and toss well to coat.

· Sprinkle generously with shredded cheese and serve.

[b-man]

Vegetarian Chili


Ingredients:

1/2.............. cup dry Great Northern beans
1/2.............. cup dry Red Kidney beans
1/2.............. cup dry Blackeyes
1/2.............. cup dry Black beans
1/2.............. cup dry Garbanzo beans
1/2.............. cup olive oil
3................. tablespoons minced garlic
2 1/2........... cups diced onion
2................. cups diced carrot
1................. cup diced yellow pepper
1.................. cup diced red sweet pepper
1.................. cup diced green pepper
3.................. cups canned diced tomato
2.................. cups V-8 Juice
1.................. cup vegetable stock or water
1 1/2............. tablespoons chili powder
1 1/2............. tablespoons Cumin
1................... tablespoon oregano
1................... tablespoon basil
3................... bay leaves
2................... tablespoons Kosher salt
1................... teaspoon pepper
2................... tablespoons Tabasco sauce
2................... tablespoons Balsamic vinegar



1. Place all beans in water and soak overnight. Place in large pot and boil
until tender. Drain and cool.

2. In a large stockpot, add oil. Sauté garlic, onions, carrots and peppers
for 10 minutes. Add beans, tomatoes, V-8, cumin, chili powder, oregano,
basil and bay leaves.

3. Cover and simmer gently for 1 hour.

4. Season with salt, pepper, Tabasco sauce and balsamic vinegar.


B-man

[Aline]

Eggplant Parmigiana

Layers of sliced eggplant, tomato mixture, Parmesan and mozzarella, baked. Serves 6. 1-1/2 hours.

Olive oil
1 garlic clove, minced
1 large onion, chopped
1 (16 oz) cans tomaoes
2 tsp sugar
1/2 tsp oregano leaves
1/2 tsp basil
1/2 tsp salt
1 cup dried breadcrumbs
2 eggs
2 tbsp water
1 large eggplant, cut into 1/2-inch slices
1/2 cup grated Parmesan cheese
1 (8 oz) pkg mozzarella cheese, cut into 1/4-inch slices

In 9-inch skillet over medium heat, in 2 tbsp hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook, covered, 30 minutes.

On waxed paper, place breadcrumbs; in small dish with fork, beat eggs and water. Dip eggplant slices in egg then in breadcrumbs. Repeat to coat slices twice.

Grease 13x9 baking dish. In 12-inch skillet over medium heat, in 2 tbsp hot oil, cook a few eggplant slices at a time till golden brown. Add more oil as needed.

Preheat oven to 350. Arrange 1/2 eggplant slices in baking dish; cover with 1/2 tomato mixture; sprinkle with 1/2 Parmesan; top with 1/2 mozzarella; repeat. Bake 25 minutes.

[b-man]

Vegetarian Cooking Under Pressure


Save Considerable time bringing a pot of soup up to pressure by
adding water or stock that's already boiling rather than at room temperature.

When making bean soups, always add salt and acid ingredients, such as
tomatoes or vinegar, at the end. These ingredients harden bean skins and retard cooking.

I rarely take the time to brown or sweat onions as the first step in
making a soup, but you may choose to do so. Brown the onions by stirring them frequently while cooking over medium-high heat. Alternatively, sweat them over low heat, covered, for about 10 minutes. Both processes will bring out sweetness and flavor. (Be sure to scrape up any browned bits stuck to the bottom of the cooker before proceeding.)

A pressure-cooked soup develops more visual and flavor appeal when
fresh herbs or a quick-cooking green vegetable like spinach is added at the end of cooking.

If a soup is too thick (or becomes too thick after refrigeration),
thin it slightly with water or stock. If it is too thin, puree a cup or two
of the solid ingredients and stir them back in.


B-man

[Aline]

Parsley Creamed Parsnips

Cooked, sliced parsnips with a creamy orange-flavored sauce, garnished with chopped parsley. Serves 6; 30 minutes

1 pound parsnips
1 cup water
salt
2 tbsp flour
1/2 cup milk
1/8 tsp pepper
1 tsp grated orange peel
chopped parsley

Peel parsnips, then slice in 1/8-inch slices.

In 2-quart saucepan over medium heat, heat parsnips, water and 1/2 tsp salt to boiling. Reduce heat to low; cover and simmer about 10 minutes until parsnips are fork-tender. Drain parsnips, reserving 1/2 cup liquid.

In 1-quart saucepan over medium heat, stir flour with milk until well mixed. Add reserved liquid, pepper and 1/2 tsp salt; cook, stirring constantly, until thickened and smooth. Stir in grated orange peel. Stir sauce with parsnips. Sprinkle mixture lightly with chopped parsley.

[b-man]

Vegetarian Pisole


This hearty, traditional Mexican soup is usually made with meat but this version gives vegetarians a chance to indulge, too.

Ingredients:

2 tsp olive oil
1 large onion(s), chopped (about 2 cups)
2 large garlic clove(s), finely chopped (about 2 tbsp)
5 cup vegetable broth, or water
2 cup cooked whole hominy, or 14 oz canned hominy, drained and rinsed
15 oz canned pinto beans, drained and rinsed
2 cup Swiss chard, kale or collard greens
1/4 cup cilantro, fresh, chopped
1/4 tsp table salt
1/8 tsp cayenne pepper
1 medium avocado, diced into 1/2-inch pieces (about 3/4 cup)
3 medium plum tomato(es), seeded and chopped
1 medium lime(s), quartered (for garnish)


Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes.


Add hominy and beans; cook 2 minutes. Add Swiss chard or other greens and cook until greens are wilted and just cooked, about 2 minutes more. Stir in cilantro, salt and pepper; garnish with remaining ingredients. Yields about 1 3/4 cups of pisole, 3 tablespoons of avocado, 2 tablespoons of tomato and 1 lime wedge per serving.


B-man

[Aline]

Red Cabbage and Apples

1/4 cup butter or margarine
2 med. cooking apples, peeled, cored and thinly sliced
1 med. onion, diced
1 med. head red cabbage, shredded (about 8 cups)
1 cup water
1/2 cup red wine vinegar
1/3 cup sugar
1-1/2 tsp salt
1/8 tsp pepper
1 bay leaf

In 4-quart saucepan over medium heat, in hot butter or margarine, cook apples and onion until tender, about 10 minutes.

Add cabbage, water, red wine vinegar, sugar, salt, pepper and bay leaf; ehat mixture to boiling. Reduce heat to low; cover and simmer 40 minutes or until cabbage is very tender, stirring occasionally.

To serve, discard bay leaf.

Serves 8.

[b-man]

Vegetarian Matzo Ball Soup

Yield: 6 servings

INGREDIENTS:

4 large eggs
1/4 cup (60 ml) neutral-flavored vegetable oil (like canola)
1/4 cup unflavored soda water or seltzer
1 tablespoon finely chopped fresh dill
2 tablespoons finely minced (or grated) onion
1 teaspoon salt
1 pinch ground black pepper to taste
1 cup (250 ml) matzo meal
9 cups vegetable broth
3 large carrots, peeled and coarsely diced



Beat eggs until light yellow and foamy. Mix in oil, soda water/seltzer, dill, onion, salt and pepper.

Fold in matzo meal until thoroughly blended with egg mixture. Cover and refrigerate for at least 1 hour. (If you're in a hurry, you can put the mixture in the freezer for approximately 20-30 minutes.)

Bring vegetable stock to a boil. With wet hands, form matzo meal mixture into balls about 1 inch (2.5cm) in diameter. Reduce heat and let simmer until matzo balls are set, approximately 20 minutes. After 10 minutes add carrots.

Serve hot.


B-man

[Aline]

Jumbo Shells Italiano

16 jumbo pasta shells
1-1/2 cups mozzarella cheese, shredded
1 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg, beaten
3/4 cup frozen chopped spinach, thawed and squeezed dry
700 mL (1 jar) roasted garlic & onion pasta sauce or other


Pre-heat oven to 180oC (350oF).

Cook shells according to package directions. Drain.

In medium bowl, combine mozzarella, ricotta, Parmesan, egg and spinach; set aside.

Spread half of pasta sauce in 3.5 L (13x9 inch) baking dish. Fill each shell with cheese spinach mixture and place on sauce in dish. Top with remaining pasta sauce. Bake for 20 minutes or until heated through.

[b-man]

Penne with red pepper spread and pine nuts


Makes 4 to 5 main-dish servings.


Ingredients:

10 ounces penne or other short tubular pasta
1 6-ounce jar sweet red pepper spread
1/2 cup half-and-half, soy creamer or other non-dairy coffee creamer
1/4 cup shredded Parmesan cheese
Salt and freshly ground black pepper, to taste
2 to 3 tablespoons pine nuts (optional)

In a large stockpot of boiling salted water, cook the pasta according to package directions until al dente. Drain well in a colander.

While the pasta is draining, add the red pepper spread, half-and-half and cheese to the stockpot. Cook, stirring constantly, over medium-low heat, until the cheese is melted and the mixture is smooth. Season with salt and pepper and add the drained pasta and pine nuts, tossing well to thoroughly combine. Serve at once.


B-man

[Aline]

Curried Tofu Stir Fry

1 pkg (300 g) firm tofu (cut into half inch cubes)
1 tbsp olive oil
1 tbsp crushed garlic
1 1/2 cups chicken broth or vegetable broth
2 tbsp curry powder (or to taste)
1 sm. can baby corn
2 medium carrots (sliced)
2 stalks celery (sliced)
1 medium onion (sliced)
1 cup sliced mushrooms


Add half of the oil to a hot wok, add garlic and tofu.

Stir-fry tofu until it is lightly browned and then remove from wok and set aside.

Add remaining oil, stir in onion and cook until tender.

Add carrots and celery, stir at medium high heat for approx. 2 minutes or until tender.

In separate bowl mix hot chicken stock and curry powder. Pour mixture into wok and then add remaining ingredients.

Remember to keep stirring as you bring stir-fry to boil.

Immediately reduce the heat to medium low and simmer covered until all vegetables are tender, stirring occasionally.

Stir-fry should take less than 15 minutes

Secret: throw in any other vegetables left in your fridge!!!!

Serving Suggestion: Pour over basmati rice or eat by itself. If you don't like tofu you can always alternate with garbanzo beans.

[b-man]

Szechuan-style lo mein stir-fry with broccoli slaw and peanuts
( nuts are optional )


Makes 6 main-dish servings.

Ingredients:

12 ounces lo mein noodles or other thin pasta
1 tablespoon peanut or plain sesame oil
1/2 cup frozen chopped onion
1/2 tablespoon refrigerated bottled minced garlic
1/2 teaspoon ground Szechuan pepper, or more to taste
1 16-ounce package broccoli slaw mix
1/3 cup water
1/3 cup reduced-sodium soy sauce
1 tablespoon bottled chopped ginger or 1/2 teaspoon ground ginger
1/2 tablespoon sugar
2 tablespoons chunky peanut butter
1 tablespoon toasted (dark) sesame oil
1/4 cup unsalted chopped peanuts

In a large stockpot filled with boiling salted water, cook the noodles according to package directions until just al dente. Drain in a colander and rinse briefly under running cold water. Set aside until needed.

Meanwhile, in a large non-stick skillet or wok, heat peanut oil over medium heat. Add onion and cook, stirring, until it is softened and thawed, about 3 minutes. Add garlic and Szechuan pepper and cook, stirring, for 1 minute.

Increase the heat to medium-high and add half the broccoli slaw. Cook, stirring and tossing constantly, until just wilted, about 3 minutes. Stir in the water, soy sauce, ginger and sugar; let come to a simmer. Reduce the heat to low and add the peanut butter and sesame oil, stirring until well incorporated. Fold in the reserved noodles and remaining broccoli slaw; cook, stirring, until heated through.

Serve at once, with each serving garnished with some chopped peanuts.

B-man

[b-man]

Vegetarian Shepherd's Pie

Traditional Shepherd's Pie is usually made with ground meat and white potatoes. I like this one because it has sweet potatoes mixed in and omits the meat filling. The curried lentil filling is sandwiched between two layers of creamy potato filling sitting on a crouton crust baked on top of sweet zucchini. You can serve this as an entree with a simple chopped tomato salad.

Makes: 6 servings

2 medium or large sweet potatoes, peeled and cubed
6 medium or large white potatoes, peeled and cubed
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning

CURRIED LENTIL FILLING:
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 teaspoons Cajun seasoning
1 cup sliced onions
2 cloves garlic
1 cup sliced shiitake or button mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper
1 tablespoon olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup bread crumbs or premade croutons

GARNISH:
1/2 cup thinly sliced scallions or green onion


1. Preheat oven to 350 degrees F.

2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork. Add the olive oil, Italian seasoning, and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.

3. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils, and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.

4. Saute the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil in a large sauce pan until the onions are transparent and limp, about 4 minutes. Add the reserved cup of potato water, nutritional yeast, salt, and curry powder and stir until everything is blended in. Add to the cooked lentils. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.

5. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread on top of the potatoes. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.

B-man

[Aline]

Tortellini and Vegetable Dinner

2 medium potatoes
500g (1/2 kg.) Garden Mix frozen vegetables
350g (1 pkg.) cheese Tortellini
1/4 cup margarine
1/4 cup flour
2 cups milk
1/2 tsp salt
1/2 tsp each of pepper, basil and oregano
1 can (28 oz) tomatoes, drained and pureed
2 cups low-fat mozzarella cheese, grated
1/4 cup Parmesan cheese

Preheat oven to 350°F. Peel potatoes and cut into 2.5 cm (1 inch) cubes. Place in a large pot of boiling water and cook for 5 minutes. Add tortellini and cook 5 minutes more. Add vegetables and cook for 5 minutes more. Drain.

Meanwhile, heat margarine in pan until melted. Stir in flour, salt, pepper, basil and oregano. Slowly add milk and cook until thickened.

Layer 1/2 tortellini mixture, white sauce, mozzarella cheese and tomatoes in large casserole dish. Repeat layers and top with Parmesan cheese. Heat in 350°F oven for about 30 minutes or until bubbling.

Serve with crusty rolls. Makes 4 to 6 servings.

Nutritional analysis per serving: No of Servings: 6
Cal: 541kcal; Fat: 21g; Carbohydrate: 62g; Fiber: 7g; Protein: 29g

[b-man]

Vegetarian Chili


In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked.

Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.

Makes: 6 servings

Ingredients:


7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

1. Drain beans in a colander.

2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.

3. Crush the chipotle pepper if using dried, or mince if using canned.

4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

6. Add salt and pepper to taste, and more chili if you want a hotter dish.

7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.


B-man

[mmchummel]

WOW!
I'm not a Vegan, or vegitarian, or any of the other arian's...... But this stuff sounds wonderful! And I am going to make it a point to try one of these a week.
Thanks everyone!

[swtness]

my family and i have a meatless dish at least once a week sometimes more. There are so many things that you can make

[Aline]

Endives with Swiss Cheese

water
12 small Belgian endives
salt
1/2 pound natural Swiss cheese, shredded
1/4 cup butter or margarine
pepper
1/3 cup half-and-half

In 4-quart saucepn over medium heat, in 1 inch boiling water, heat endives and 1 tsp salt to boiling. Reduce heat to low; cover and simmer 10 minutes; drain. Preheat oven to 350 degrees.

Arrange 6 endives in metal 12" by 8" baking dish; sprinkle with half of cheese and dot with half of butter or margarine; sprinkle lightly with salt and pepper. Repeat.

Pour half-and-half over all. Bake 10 to 15 minutes until cheese is melted.

Turn heat control to broil; place baking dish under broiler for about 3 minutes until the cheese is golden brown and bubbling.

Serves 6.

[Aline]

Eggplant Lasagna (previously posted)

Spaghetti sauce
½ (16 oz) pkg lasagna noodles (12 noodles)
1 cup dried breadcrumbs
1/8 tsp pepper
salt
2 eggs
2 tbsp water
1 medium eggplant, cut in ½-inch slices
salad oil
1 (16 oz) pkg mozzarella cheese, thinly sliced
¼ cup grated Parmesan cheese

Prepare spaghetti sauce. Cook lasagna noodles as label directs; drain.

On waxed paper, combine crumbs, pepper and ½ tsp salt. In small dish with fork, beat eggs with water. Dip eggplant into egg mixture, then crumb mixture.

In 12-inch skillet over medium heat, in 2 tbsp hot salad oil, cook eggplant slices, a few at a time, until tender, adding more oil when necessary. Drain on paper towels. Preheat oven to 350 degrees.

In 13x9 inch baking pan, layer half of noodles, eggplant slices, mozzarella and spaghetti sauce; repeat. Sprinkle with Parmesan cheese. Bake 30 minutes or until hot.

Yield: 8 main-dish servings.

Begin 2-1/4 hours ahead.

[Aline]

Veggie Caesar Pizza

1 lb (500 g) homemade or store-bought pizza dough, or 12-inch (30-cm) store-bought pizza shell
2 to 3 cups (500 to 750 mL) mixed chopped fresh vegetables such as broccoli, zucchini, sweet red or green peppers, seeded tomatoes and mushrooms
¼ to ⅓ cup (50 to 75 mL) creamy Caesar dressing, preferably light
freshly ground black pepper
¼ cup (50 mL) Parmesan cheese
1½ to 2 cups (375 to 500 mL) grated mixed cheese, such as provolone, mozzarella and cheddar or a store-bought blend


Preheat oven to 425 F (220 C). Grease or oil a 14-inch (35-cm) pizza pan or 10x15-inch (25x38-cm) baking pan. Using oiled fingers, pat dough to thinly coat pan, forming a thick rim around the edge. Or place pizza shell on a pan large enough to hold it and preheat oven according to package directions. (If using store-bought pizza shell which has a smaller surface than the unbaked dough, use the smaller quantities of vegetables, Caesar dressing and cheese.)

Toss chopped vegetables with dressing. Spread evenly over crust, then grind black pepper overtop. Scatter evenly with Parmesan, followed by mixed cheeses.

Bake fresh dough pizza on bottom rack of preheated oven until golden, about 15 to 20 minutes. Or bake pizza shell according to package directions. Remove from oven and cut into 8 slices using a pizza cutter or kitchen shears.

Nutrients per slice:

11.5 g protein
11.3 g fat
32.4 g carbohydrates
1.7 mg iron
220 mg calcium
279 calories

[Aline]

Caramelized Onion and Gorgonzola Pizza

1/8 cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled


In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes.

Stir in sugar, and continue cooking for 1 or 2 more minutes.

Preheat oven to 425 degrees F (220 degrees C).

Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

Bake for 10 to 12 minutes, or until done.

[Aline]

Hummus Pizza

This pizza uses hummus instead of the usual red sauce - a unique and healthy pizza for those bored with the traditional. Top with your favorite veggies and cheese.

1 (10 ounce) can refrigerated pizza crust dough or other
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese


Preheat the oven to 475 degrees C (220 degrees C).

Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.

Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

[Aline]

Harvest Pizza

2 (10 ounce) packages 8-inch Italian bread shells, such as Boboli
4 teaspoons olive oil
1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1/2 cup julienned prepared roasted red bell peppers
1 (5 ounce) package goat cheese, crumbled
1 (6 ounce) jar Manzanilla Olives Stuffed with Pimiento, drained
1/4 cup grated Asiago cheese
1/4 cup julienned fresh basil


Preheat the oven to 400 degrees F. Brush each bread shell with 1 teaspoon oil.

Top each shell with artichoke hearts, bell peppers, goat cheese, olives and Asiago cheese, dividing equally.

Place on baking sheets; bake for 8 minutes. Sprinkle each pizza with 1 tablespoon basil.

Amount Per Serving

Calories: 745
Total Fat: 35.5g
Cholesterol: 48mg
Sodium: 2297mg
Total Carbs: 81.8g
Dietary Fiber: 4.8g
Protein: 31.4g

[Aline]

Mushroom Pizza

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms


Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.

In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface.

Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.

Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Amount Per Serving

Calories: 275
Total Fat: 13.2g
Cholesterol: 21mg
Sodium: 425mg
Total Carbs: 26.3g
Dietary Fiber: 1.2g
Protein: 14.2g

[Aline]

Classic Pizza Margharita

1 (12 inch) prepared pizza crust or Italian bread shell
1/3 cup Pesto with Basil
3 plum tomatoes, thinly sliced
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon crushed red pepper


PREHEAT oven to 450 degrees F. Place pizza crust on baking sheet.

SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.

BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.

Amount Per Serving

Calories: 258
Total Fat: 10.5g
Cholesterol: 21mg
Sodium: 488mg
Total Carbs: 28.8g
Dietary Fiber: 1.8g
Protein: 13.4g

[b-man]

Vegan Empanadas -- Latin American Vegetable Turnovers

This vegan version of the traditional Latin American empanada recipe stuffs savory turnovers with a cumin- and chili-spiced mixture of seitan (wheat gluten) and vegetables. I like to prepare a batch of empanadas in advance and then reheat them for a quick and satisfying lunch.

Serves: 4 (entrée-sized portions) or 8 (appetizer-sized portions)

INGREDIENTS:

1/2 cup (113 g/80 ml) vegetable shortening
2/3 cup (160 ml) water
2 1/4 cups unbleached all-purpose flour (560 ml)
1 teaspoon salt
1 small boiling potato, peeled and cut in 1/4-inch (6mm) dice
1 medium carrot, peeled and cut in 1/4-inch (6mm) dice
1 stalk celery, cut in 1/4-inch (6mm) dice
2 tablespoons olive oil
1 teaspoon cumin seed
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 medium-small yellow onion, diced
1 large clove garlic, minced
1/2 pound (8 oz./227g) seitan (wheat gluten)
6 to 8 green olives, pitted and chopped
2 tablespoons raisins


Cut the shortening into chunks and heat with the water in a small saucepan over medium heat until the shortening has melted.

Combine the flour and salt in a bowl and gradually stir in the water and shortening mixture until incorporated into a smooth dough. If the dough is crumbly, press it together with your hands. Cover the bowl with plastic wrap or a tea towel and let sit for at least an hour at room temperature.

Bring a medium saucepan of water to a boil. Add the diced potato, carrot and onion and coil until just done -- approximately 6-8 minutes. Rinse vegetables under cold water to cool. Drain thoroughly.

Meanwhile, prepare the filling. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the cumin, paprika and chili and heat the spices in the oil until they are fragrant and the cumin seeds start to pop.

Add the onion and garlic and sauté until the onions are transparent.

Add the seitan and sauté for another 5 minutes or so, or until the seitan starts to brown.

Add the olives, raisins and the drained, cooked vegetables and stir gently to mix.

Remove the filling mixture from the frying pan to a mixing bowl and let cool. You can put the mixture in the freezer for five minutes to speed the cooling if desired.

Preheat the oven to 375°F (190°C).

Assemble the empanadas. Divide the dough into 8 pieces (16 for appetizer-sized portions). Roll out each pieces into a circle 6 to 7 inches (15 to 18 cm) in diameter (5 inches/13 cm for appetizer portions). If the dough is sticking to your work surface, you can roll it out between pieces of wax paper or baking parchment.

Place two tablespoons of the filling mixture (1 tablespoon for appetizer portions) onto the dough, leaving about 1/2 inch (1 cm) of space between the filling and the edge of the dough. Fold the dough over the filling to make a semi-circle shape. Roll the bottom edge of the dough up over the top edge and then press the rolled edges with the tines of a fork to seal.

Place the filled empanadas on a baking sheet and bake for 25-30 minutes, until the bottoms are golden brown. (The bottoms will brown before the tops).

Serve hot.

B-man

[b-man]

Mushrooms in Savory Sour Cream Sauce

Repost!

This Russian-inspired dish of mushrooms sautéed and served with a creamy sour cream sauce is a perfect accompaniment for kasha or tender, broad egg noodles. For a quick supper, you can even spoon the savory mushroom sauce over slices of toasted wheat or sourdough bread.

Serves: 4

INGREDIENTS:

4 tablespoons butter or margarine
1 medium yellow onion, diced
1 pound of fresh mushrooms*
1 cup sour cream (or soy-based substitute)
2 tablespoons soy sauce
salt, pepper and sweet paprika to taste


* Use button mushrooms, wild mushrooms or a combination of button mushrooms with shiitakes, creminis and/or portobello.
Heat butter in a large skillet over medium high heat until foamy. Add onion and sauté until just starting to turn golden.
Add mushrooms and continue sautéing until the mushrooms release their juices. Stir in sour cream, soy sauce and seasonings and heat until the mixture begins to simmer.

Serve immediately with kasha or noodles or spoon over slices of toasted wheat bread.


B-man

[b-man]

Roquefort Popovers

Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place.

Yield: 12 popovers

Ingredients:

Vegetable oil, shortening, or lard for the pans
1 1/2 cups whole milk
6 oz Roquefort cheese, crumbled
1 tsp salt
Freshly ground black pepper
9 oz (2 cups) all-purpose flour
6 large eggs

1 Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).

2 In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)

3 Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.


B-man

[b-man]

Moroccan Sweet Potato Stew


This a nice hearty, healthy side dish or can even be made with the vegetable broth as a vegetarian main dish.

Makes 10 to 12 servings

Ingredients:

1 large onion, chopped into 1/2 inch dice
3 cloves garlic, minced
1 1/2 teaspoons turmeric
1 teaspoon cinnamon
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 to 4 sweet potatoes (3 1/2 pounds), peeled and chopped into 1 inch cubes
1 large red bell pepper, seeded and chopped into 1 inch pieces
1 eggplant, peeled and chopped into 1 inch cubes
3/4 cup vegetable broth or chicken broth
2 cups canned chick peas, also known as garbanzo beans, drained
1 (28 ounce) can diced tomatoes, undrained
chopped fresh cilantro leaves for garnish

Preparation:

Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.

Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.

Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.


B-man