Vegetarian Dishes

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…

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

(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


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.


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.


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.


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.


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.


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.

(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.

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.

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.

Stuffed Peppers

· 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.

Tasty & Light Stuffed Tomatoes

· 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).

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.

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

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).


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


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.

Vegetarian Chili


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 :smiley:

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.

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 :smiley:

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
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.

Vegetarian Pisole

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


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 :smiley:

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.

Vegetarian Matzo Ball Soup

Yield: 6 servings


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 :smiley:

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.