Vegetarian Dishes

Penne with red pepper spread and pine nuts

Makes 4 to 5 main-dish servings.


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 :smiley:

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.

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

Makes 6 main-dish servings.


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 :smiley:

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

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

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 :smiley:

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

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


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

Chopped raw onion
Chopped tomato
Shredded lettuce

  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 :smiley:

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!

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

Endives with Swiss Cheese

12 small Belgian endives
1/2 pound natural Swiss cheese, shredded
1/4 cup butter or margarine
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.

Eggplant Lasagna (previously posted)

Spaghetti sauce
½ (16 oz) pkg lasagna noodles (12 noodles)
1 cup dried breadcrumbs
1/8 tsp pepper
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.

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

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.

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.

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

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

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

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)


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 :smiley:

Mushrooms in Savory Sour Cream Sauce


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


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 :smiley:

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


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 :smiley:

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


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


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 :smiley: