Preparation time: 5-10 min
Cooking: 14-18 min
Servings: 6
INGREDIENTS
·2 (1 lb) sweet potatoes, scrubbed
·1/4 cup honey
·1/4 cup unsalted butter, softened
Step 1. Preheat grill to 400F (205C). Pare out bad spots and cut the potatoes crosswise into 1/2-inch thick slices, leaving the skin on. Arrange the slices on the grill. Grill eight to 10 minutes, or until grill marks show on the flesh.
Step 2. Meanwhile, mix together honey and butter in a small bowl until combined. Turn sweet potatoes and spread with honey butter. Grill second side for six to eight minutes or until fork tender. Spread with honey butter and grill until bubbly.
Preparation time: 30-60 min
Cooking: 15 min
Servings: 6-8
INGREDIENTS
·1-1/2 pounds jicama (1 large or 2 medium)
·1/4 cup good quality olive oil, preferably Spanish
·1/3 cup freshly squeezed lime juice
·1 tbsp crushed caribe chile, plus additional for garnish (optional)
Step 1. Preheat grill to 400F (205C). Peel jicama and cut from top to bottom into 1/4-inch thick slices.
Step 2. Combine olive oil, lime juice, and one tablespoon chile in a large bowl. Add jicama slices and marinate 30 to 60 minutes, spooning marinade over tops of slices and turning occasionally.
Step 3. Arrange jicama slices on the grill and cook for seven minutes. Turn and grill another five minutes or brown as desired. They will remain crisp. To serve, sprinkle with additional caribe for garnish.
Thaw bread according to package directions. Heat oven to 425 degrees F. Line a large baking sheet with foil; grease foil. Set baking sheet aside.
Drain artichoke hearts, reserving marinade. Quarter artichoke hearts (if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces); set aside. Place red onion wedges and eggplant slices on foil-lined baking sheet. Brush with some of the reserved artichoke marinade (discard any remaining marinade). Bake red onion and eggplant in oven for 10 minutes (do not turn). Remove from oven; set aside.
Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4-inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork.
Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half-slice of eggplant, one red onion wedge, one artichoke quarter, and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil.
Looking for a quick-and-easy vegetarian meal that the kids will love? — but beware the mess!
Makes: 2 Servings
Ingredients:
1/2 pound firm tofu, drained, frozen, and thawed; or 1/2 pound soy crumbles
1 1/2 teaspoons canola oil
1/3 cup chopped onions
1/3 cup chopped green peppers
2 1/2 tablespoons thinly sliced celery
1/2 can (8 ounces) reduced-sodium tomato sauce or regular tomato sauce without added sugar (check the list of ingredients, as some brands of tomato sauce list sugar, corn syrup, or high-fructose corn syrup)
2 teaspoons cider vinegar
1 1/4 teaspoons prepared mustard
1/3 teaspoon Worcestershire sauce
1/2 teaspoon sugar substitute
Salt and ground black pepper
2 whole-wheat or multigrain buns
Instructions:
Set the tofu between 2 plates and place a heavy pot on top. Set aside for 10 minutes to release excess water. Pat dry. Coarsely mash or crumble the tofu with a fork.
Stir in the tomato sauce, vinegar, mustard, Worcestershire sauce, and sugar. Cook, stirring frequently, for 5 minutes. Season to taste with the salt and black pepper. Mound equal amounts of the mixture onto the buns.
This super simple casserole recipe takes just minutes to put together. Or you can assemble it and freeze for later use.
Serves 6
INGREDIENTS:
2 cups cooked white rice
1 cup milk
2 eggs, beaten
4 oz. can chopped green chilies or jalapenos, well drained
2 cups shredded Monterey Jack cheese
Preheat oven to 350 degrees F. Mix rice, milk, eggs, chilies and 1 cup cheese in large bowl. Pour into greased 1-1/2 quart glass casserole dish and sprinkle with remaining cheese. Bake at 350 degrees F for 50-60 minutes until set.
To make and freeze, undercook rice by about 5 minutes. Combine all ingredients and cool in refrigerator until cold. Wrap thoroughly, labell, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, stir well and bake at 350 degrees F for 60-75 minutes until set and top is golden brown.
Ratatouille is a combination of lots of different vegetables, sauteed together with garlic, until tender. This vegetarian version is a hearty one dish meal.
INGREDIENTS:
10 oz. can vegetable broth
6 oz. pkg. red beans with radiatore pasta mix
3 Tbsp. olive oil
1 small eggplant, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
1/2 tsp. salt
1/8 tsp. cayenne pepper
In heavy saucepan, bring broth to a boil. Add package contents (both large pouch and spice packet). Return to a boil, reduce heat to low, cover and let simmer for 15 minutes, stirring occasionally.
Meanwhile, in large skillet saute eggplant, onion and bell pepper for 10 minutes, stirring frequently.
Add zucchini, tomato, garlic and salt and cook 5 minutes longer, stirring occasionally. Combine the two mixtures, mix well and serve immediately.
Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.
Ingredients:
1 package (12.8 ounces) frozen vegetarian burgers (4 burgers)
1 medium green bell pepper, cut into thin strips
1 medium onion, cut into thin slices
1 cup sliced fresh mushrooms (3 ounces)
Cooking spray
Dill-Cucumber Topping (See Below)
1/4 teaspoon seasoned salt
2 pita breads (6 inches in diameter), 6 inches in diameter, cut in half to form pockets
4 leaves red leaf lettuce
Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray; sprinkle with seasoned salt.
Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables. Bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
Spread Dill-Cucumber Topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
Here’s a vegetarian version of Italian Wedding Soup – traditionally a chicken broth with meatballs, pasta and greens. In this version, “meat” balls are made with ground walnuts, breadcrumbs, onion and parsley bound together with beaten egg.
Serves: 10-12
INGREDIENTS:
2 eggs
1 1/2 cups shelled English walnuts
1 small yellow onion
1/4 cup fresh parsley
1/2 cup bread crumbs
salt, pepper as desired
12 cups vegetable broth or stock
1 1/2 cups ditalini, orzo or other similar-sized dried pasta
5 ounces fresh spinach, washed and chopped
Set a large pot of salted water to boil for poaching the "meat"balls. Beat eggs until light yellow and fluffy.
In a food processor, grind together walnuts, onion and parsley until they reach the consistency of a paste. (The entire mixture will clump together.) Stir walnut mixture and breadcrumbs into the eggs until thoroughly blended. Season with salt and pepper.
When water boils, turn down to a simmer. Form the walnut and egg mixture into small balls (1/2 inch - 1 inch in diameter) and gently drop into simmering water. Poach the walnut balls for 15 minutes and then fish them out of the water with a strainer or skimmer and set aside while you prepare the soup.
Bring vegetable stock to a boil. Add pasta and reduce heat to a steady simmer. Cook pasta until al dente. Add chopped spinach and walnut balls and simmer two minutes more.
Cauliflower grows abundantly across the North of France in the provinces of Brittany and Normandy. These are also a great dairying region. Is it any wonder then that many dishes from here are in the style known as “au Gratin."
Serves 4 to 6
INGREDIENTS:
1 cauliflower, trimmed and cut into flowerets, lightly blanched
½ pound small button mushrooms, lightly blanched
1 cup sliced fresh fennel root, lightly blanched
2 tablespoons of butter
2 tablespoons of flour
2 cups of milk or light cream
1 cup of grated cheese: Swiss, Cheddar, Mozzarella or combo thereof
2 tablespoons of cornstarch
½ teaspoon nutmeg
salt and fresh ground black pepper to taste.
2 additional tablespoons of butter
3 or 4 cloves of garlic, minced
½ cup of bread crumbs
paprika
fresh fennel weed
Blanch the vegetables, (each type separately )drain and toss together in a baking dish that can be served from.
Blend the flour and butter together over a moderate heat. Do not allow to brown. Add the milk or cream and whisk until somewhat thickened, about 3 to 5 minutes. Toss the grated cheese, cornstarch and nutmeg together and add to the sauce. Whisk until all the cheese has melted. Pour over the vegetables in the baking dish.
Melt the additional 2 tablespoons of butter in a skillet. Add the garlic and the bread crumbs and toss about until lightly toasted. Sprinkle this over the top of the vegetables. Dust lightly with paprika.
Put in a 350° oven and bake until the top is bubbly and just beginning to brown, probably about 20 minutes. Remove from the oven and garnish with sprigs of fresh fennel weed.
This lusty Northern Italian dish is excellent on its own or served over pasta.
serves 4 to 6
INGREDIENTS:
1 cauliflower, trimmed and broken into flowerets and lightly blanched
2 to 3 tablespoons of olive oil
1 large yellow onion, cut into thin rings
8 to 10 cloves of garlic, chopped small
1 stalk of celery, cut into thin slices on the diagonal
1 large green bell pepper, seeded and cut into thin julienne
3 or 4 large tomatoes, diced
2 teaspoons of mixed dry herbs, (sometimes called Italian seasoning)
2 tablespoons of tomato paste
1 cup of chicken stock, broth or bouillon, commercial …- vegetarians use Court Bouillon,
¼ cup of red wine vinegar
2 to 3 tablespoons of sugar, or to taste
a pinch of dry chili flakes, or to taste
salt and fresh coarse ground black pepper to taste
fresh Parmesan cheese
minced fresh parsley
Add the tomatoes and herbs and continue to cook for several minutes or until the tomatoes have begun to release some of their juices. Stir in the tomato paste, add the stock, vinegar, sugar and chili lakes. Stir gently to incorporate and simmer rapidly for about 5 minutes. Taste and adjust seasoning with salt, pepper, sugar and vinegar.
Add the cauliflower and cook only until the it is hot through. Transfer to a serving dish, either by its self or over pasta. Sprinkle with fresh Parmesan cheese and minced parsley.
4 to 6 eggs (warmed to room temperature)
1 tablespoon butter
1 heaping cup fresh vegetables, diced
4 to 6 flour tortillas
1 cup shredded Monterey jack cheese
Sharp cheese
Hot or mild salsa, to taste
Sour cream
Avocados
Beat egg together until frothy.
Melt butter in heated skillet. Add choice of onion, green bell or chile peppers, mushrooms, potatoes, zucchini or bean sprouts. Stir until cooked crisp.
Add beaten eggs and scramble together. Remove from heat.
Place warmed tortillas on baking sheet. Fill with vegetables, allowing space to fold over edges. Fasten each with wooden picks. Lightly brown in 350 degrees F oven. Remove wooden pick. Top with cheese and salsa. Garnish with sour cream and avocados.
6 Corn Tortillas
1 can refried beans with green chili
1/2 brick of shredded cheddar cheese
1 small chopped onion
1 small head of crisp lettuce chopped
1 large tomatoe chopped
Heat the beans, a spoon full of bacon grease enchances the flavor,
In a small skillet with lots of Crisco, fry the tortilla til crisp, place on paper towel to drain
spread a spoonful of refried beans over the tortilla
sprinkle with cheese to melt
top with a handful of lettuce, spoon full of tomatoes, sprinkle of onion and again cheese…
One of hubby’s favorites to eat … mine to fix 'cuz it’s quick and EZ:
Stove Top Rice Pudding
1 cup rice
2 cups water
1 tsp salt
1/2 cup raisons
1/3 cup of sugar
1 tsp vanilla
1 egg slightly beaten
1/2 cup milk
1Tbs butter
Cinnamon
In a medium size pan bring the water to boil , add the salt, stir to blend, return to a boil,
reduce heat, cover the pot and let the rice cook til done, about 20 min.
for a more flaky rice, do Not lift the lid during the cooking process…
In the meantime, soften the raisons by placing them in a glass dish, add enough water to just cover,
and put in the microwave for 1 min. … let it set til needed.
When the rice is done, remove the lid, add the milk and butter, cook just to heat thru,
stir in the sugar, beaten egg, drained raisons and vanilla…
Serve with 1/2 and 1/2 and cinnamon allowing each to sprinkle on the amt. desired…
Yield: 6 Servings
3 tempeh cakes
6 slices of red onion
2 sm eggplants,sliced into 1/3 inch-thick rounds
1 olive oil
12 slices whole wheat bread
1 bunch arugula
RED WINE MARINADE ==============
1 c red wine
4 T olive oil
2 lg garlic cloves Sliced
1 T rosemary leaves, or dried rosemary
1/4 t fennel seeds
black pepper,Coarsely Ground, to taste
SWEET LEMON MAYONNAISE =========
1/2 c mayonnaise
2 T lemon juice
1 t dijon-style mustard
1 t honey
1 garlic clove Minced
salt
pepper,Freshly Ground
Combine all ingredients for Red Wine Marinade. Slice the tempeh
cakes in half crosswise, then split each half horizontally by slicing
carefully. Marinate the tempeh cakes at room temperature for 1 hour,
or longer in the refrigerator.
Combine all ingredients for the Sweet Lemon Mayonnaise and set aside
in the refrigerator.
Brush the eggplant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant and onion slices for 10
minutes per side and the tempeh for 8 minutes per side or until
well-browned. Grill the whole wheat bread slices over low coals until
toasty. Arrange the vegetables and tempeh on slices of whole wheat
toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh
arugula. Add salt and pepper to taste
If you’re looking for a “meaty” texture in your veggie burgers, try these: the toasted cashews contribute just the right amount of chew. Red lentils-which can be found in many supermarkets and virtually all natural-foods stores (along with the raw cashews)-cook surprisingly fast and help keep the prep time brief.
Makes: 6 servings
Prep time: 20 minutes
Start to finish: 40minutes
Ingredients:
2 cups plus 2 tablespoons water
1 cup diced peeled carrots (2-4 medium)
1/2 cup red lentils, rinsed
3/4 teaspoon salt, divided
3/4 cup raw cashews
6 teaspoons olive oil, divided
1 cup chopped onion (1 medium)
1 clove garlic, minced 2 teaspoons curry powder
1/2 cup Yogurt-Chutney Sauce (recipe follows), optional
3/4 cup fine dry breadcrumbs
Freshly ground pepper to taste
6 six-inch whole-wheat pita breads
Lettuce & sliced cucumber for garnish
Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat to low. Partially cover and simmer until lentils are tender and falling apart, 12 to 14 minutes. Drain in a colander, gently pressing out excess liquid. Transfer to a plate; let cool to room temperature, about 20 minutes.
Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.
Prepare Yogurt-Chutney Sauce, if using.
Pulse cashews in a food processor until finely chopped. Add lentils and onion mixture; pulse, scraping down sides occasionally, until mixture is cohesive but still somewhat textured. Transfer to a bowl and stir in breadcrumbs, remaining 1/2 teaspoon salt and pepper; mix well.
With dampened hands, form vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Meanwhile, cut small ends off pitas and open pockets. Serve patties in pitas, garnished with lettuce, cucumber and Yogurt-Chutney Sauce, if desired.
Sauce: Combine ingredients in a small bowl…that’s all there is to
it!
Prepare a grill or preheat the broiler. In a medium-sized bowl, mash chickpeas coarsely with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved sesame seed-spice mixture and the scallion-garlic mixture; mix well. Shape the mixture into four 3/4-inch-thick patties. In a shallow dish, dredge the patties in the remaining 1/3 cup wheat germ, pressing the wheat germ firmly onto the patties.
Grill or broil the patties and tomato slices on a lightly oiled rack until browned and heated through, about 3 minutes per side. Tuck the patties into pitas; garnish with yogurt and spinach.
The spinach, mushroom and onion blend makes such a satisfying filling, you won’t even notice that the corned beef is missing.
Prep time: 10 minutes
Start to finish: 25 minutes
To make ahead: The dressing will keep in an airtight container in the refrigerator for up to 2 days.
Makes 2 servings
Sandwiches
3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut
To prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
To prepare sandwiches: Heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden-brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
One 1-lb. eggplant
1 Tbsp. olive oil, preferably extra-virgin
7 oz. jarred roasted red peppers, drained, rinsed and chopped
Salt & freshly ground black pepper to taste
4 oz. feta cheese, preferably imported
2 tsp. fresh lemon juice
1 tsp. dried oregano
1/8 tsp. crushed red pepper
One 9-inch round loaf country bread
Prepare a grill or preheat the broiler. Cut eggplant crosswise into 1/2-inch-thick slices. Brush half the oil over both sides of the eggplant slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper.
In a small bowl, mash feta with a fork. Add lemon juice, oregano, crushed red pepper and the remaining oil; blend until smooth and spreadable. Season with pepper.
Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and place the bread top firmly on the bottom half. Cut into wedges. Serve immediately or wrap and store in a cool place for up to 8 hours.
You can use any soft, quick-cooking greens, such as spinach or beet greens, for this recipe, but keep in mind that they have slightly different cooking times.
Prep time: 20 minutes
Start to finish: 40 minutes
Makes 4 servings
Ingredients:
1 1/2-2 pounds Swiss chard (2 bunches)
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds
2 cloves garlic, thinly sliced
4 slices lemon, 1/8 inch thick, seeds removed
1/4 cup reduced-sodium chicken broth, vegetable broth or water
1 tablespoon honey
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Separate chard leaves from stems and ribs. Wash leaves thoroughly and roughly chop. If using stems, rinse and finely chop.
