Anyone have any vegetarian recipes to share??

[BryantRN]

DH and I have been vegetarian for about 5 years now, and I need to broaden my menu base. If you have any recipes to share that do not require meat I would love to see them. We do still eat seafood, so those recipes would be greatly appreciated as well. You can only eat the same thing for so long, ya know what I mean :rolleyes: .

Thanks

~Renee~

[chrisinluv]

I've been veggie for 15 or so years- I can supply you with tons of my old standbys. But what kind of food are you interested in preparing? Pasta, appetizers, sandwiches, salads, etc?

Since it's summer, I'll start out with a great recipe I found the other day:
From Napastyle.com (http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=189)

Grilled Fennel Spiced Vegetables

1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise
1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed
2 large bulbs of fennel, stems and outer layer removed
3 small green zucchini
1 lb. large crimini (brown) mushrooms, cleaned
1/3 cup extra virgin olive oil plus some for drizzling
2 tablespoons toasted fennel spice
Gray Salt and black pepper
One half of a lemon

Bring salted cold water to a boil in a four-quart saucepan. Add the potatoes and when the water returns to a boil, cook for four or five minutes. With a sieve remove the potatoes and reserve. Add the carrots to the boiling water and cook for three minutes. Remove and reserve. Cut the fennel in half lengthwise then cut each half into six wedges. Cut the zucchini lengthwise into three pieces. Trim the stems from the mushrooms. Place all of the vegetables in a large mixing bowl and gently toss to coat evenly with the olive oil and fennel spice. Season with salt and pepper. Reserve.

Prepare the grill and let the fire burn down to medium coals. Brush or wipe a little olive oil on the grill. Rake the coals so that they give even heat under the grilling surface.

To cook the vegetables, gently toss the vegetables to coat with the marinade then place on the grill. Move and turn each piece every couple of minutes for even cookery. Each vegetable will finish in a slightly different amount of time. When the vegetables become tender, transfer to a serving platter. Add a drizzle of extra virgin olive oil then a squeeze of lemon. Serve immediately.

edited b/c I didn't have the directions included properly..

[BryantRN]

Thanks Chrisinluv!
I will definetly have to try that one. I'm not looking for anything in particular, just need to update my menus!! I am trying to get out of the processed food rut (vegetarian pre-made meals).

~Renee~

[beachlvr]

I make a killer roasted eggplant pasta. I just kind of wing the recipe, so it's not that exact.

1: Make a homemade tomato sauce (I use onion and garlic sauteed in olive oil, a 28 oz can of tomato puree, and basil and oregano)
2: Slice 1 eggplant into 1 inch slices. Sprinkle with salt and let drain for 20 minutes. Place on greased broiler pan and then broil for 5-6 minutes on each side or until soft. Set aside until cool enough to touch, then slice into strips.
3: Cook a 16 oz box of penne until al dente. Drain, then toss with the sauce and eggplant. You can sprinkle it with parmesan or mozzerella cheese if you want.

I get rave reviews everytime I make this. If you can find whole wheat penne, it's also weight watchers friendly.

[tlew12778]

I recently got a free subscription to Vegetarian Times. It's got some awesome looking recipes in it. I highly recommend picking up a copy or hunting down a free sub. I wish I had gotten it sooner! There are probably at least 20 recipes in each issue.

[meganth]

I recently got a free subscription to Vegetarian Times. It's got some awesome looking recipes in it. I highly recommend picking up a copy or hunting down a free sub. I wish I had gotten it sooner! There are probably at least 20 recipes in each issue. It is a good magazine but it used to be ever better! It used to be nothing but recipes, now it tries to be all Martha-ish. It does look pretty though! I always gives me good ideas.

My hubby's been a veggie for about 10 years and i've been one about 7 years.


We've got zucchini growing like mad in the garden already so here's tonights recipe:


Verdure al Forno Recipe courtesy Giada De Laurentiis



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings
User Rating:




2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter

Preheat oven to 375 degrees F.
Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

[emmjay]

These are my two favorite vegetarian recipes -

Hummus:
7 oz dried chick peas* (a little more than 1 cup, or 2 cups canned)
7 oz tahini (about 1/2 jar)
salt to taste
3 large garlic cloves, peeled and crushed
juice of 2 lemons
1 1/2 tbsp olive oil
paprika and olive oil for garnish

*If you are using dried chick peas: soak them overnight w/ 1 tsp baking soda in 3 times their volume of water.
Rinse, put in large pot, cover w/ cold water and bring to a boil.
Reduce heat to medium and cook for 90 minutes.
Drain.

Blend chick peas to a smooth puree.
Blend in tahini, garlic, lemon juice and olive oil.
Salt to taste and serve drizzled w/ olive oil and sprinkled w/ paprika.

You can substitute plain yogurt for half of the tahini for a lower fat hummus - if I do this I change the oil to 1/2 tbsp sesame oil and 1 tbsp olive oil to give the hummus enough sesame flavor.


Falafel:
7 oz (a little more than 1 cup) dried fava beans (or 2 cups canned)
3.5 oz (about 1/2 c) dried chick peas (or 1 cup canned)
5 large garlic cloves, peeled
1 medium yellow onion, peeled and quartered
1 small leek, trimmed and cut into 2 or 3 pieces
1/4 bunch cilantro
1 tsp ground cumin
1 tsp ground allspice
1/4 tsp finely ground black pepper
1/8 tsp cayenne pepper (or more if you like things spicier)
salt to taste
canola oil for frying

* If you are using dried beans: soak the beans and peas separately in 3 times their volume of water overnight. You don't have to boil them.

Blend all of the ingredients together in a food processor to a smooth paste.
Transfer to a bowl and adjust seasonings if necessary.
Allow to rest for 30 minutes.
Form the paste into small cakes and fry in very hot oil.
Drain on a paper towel lined plate.

I normally make pita pockets with hummus and falafel, lettuce, tomato, red onion, cucumber and some plain yogurt. And hot sauce - yummy! :D

[December27JJB]

Any other vegetarians on here? DH and I are vegetarians and I am about to quit my job to stay home with the baby. I need to start cooking more and I would love to learn to make new recipes and share recipes!

Here is one of my favorites:

Asparagus Casserole

Ingredients:
-2 cans long (spears) asparagus
-1/2 cup of asparagus liquid
-1 can mushroom soup
-2 (1 1/2) cups shredded cheese CHEEZITS
-butter (marg.) melted
-layer pan


Directions:
In the layer pan, spread asparagus spears, cover with mixture of liquid and soup (salt and pepper), cheese, crumpled cheezits and mix with butter, sprinkle over casserole. Bake 350 for 25-30 minutes.

[December27JJB]

Oops I didnt realize there already was a thread like this! Sorry!

http://www.constantchatter.com/showthread.php?t=1384

[December27JJB]

Yay! Another veggie here. DH and I both are vegetarians.

Here is one of my favorite recipes:

Asparagus Casserole

Ingredients:
-2 cans long (spears) asparagus
-1/2 cup of asparagus liquid
-1 can mushroom soup
-2 (1 1/2) cups shredded cheese CHEEZITS
-butter (marg.) melted
-layer pan


Directions:
In the layer pan, spread asparagus spears, cover with mixture of liquid and soup (salt and pepper), cheese, crumpled cheezits and mix with butter, sprinkle over casserole. Bake 350 for 25-30 minutes.

[Twylla]

If you like avacados, you'll love this salad:

2-3 avacados
1 cucumber
1-2 tomatos
3-4 hard boiled eggs
seasoning salt
extra virgin olive oil
balsamic vinegar

-chop/peel the veggies and eggs into salad sized pieces and put it all into a salad serving bowl
-drizzle with extra virgin olive oil, balsamic vinegar, and shake on some seasoning salt to taste.

I got this recipe from my SMIL. I can eat this anytime of the day, even for breakfast! It's also a good salad for pot lucks or to take to BBQs.

[Heidi9771]

I am a low carb vegetarian!

Mushroom Casserole
3 servings

preconditions: Preheat oven to 325ºF and grease casserole dish with butter.

Ingredients:
12-oz. fresh mushrooms
1/4 cup chopped onion
1/2 stick butter
Mixed herbs of your choice
1/3 cup heavy cream
1 large egg
2 large egg yolks
1 cup grated Swiss cheese

Preparation Method:

1
In skillet, saute mushrooms and onion in the butter. Add the herbs and cook for about 4 minutes.
2
In a bowl, combine the cream, egg and the egg yolks. Sprinkle the swiss cheese all over the bottom of the casserole, put mushroom mixture on top, then pour cream/egg mixture over that.
3
Bake 30 minutes or until browned and bubbly.
Carbohydrates: Approximately 7 total carbs

Pumpkin Casserole
8 servings

preconditions: Preheat oven to 350°F.

Ingredients:
6 cups raw cubed pumpkin
1 cup sour cream
1 egg
1 1/2 cups real mayonnaise
1/2 cup heavy cream
pepper, onion powder, salt and garlic - to taste
3 green onions sliced
1/2 stick butter

Preparation Method:

1
Melt butter, add wet ingredients, mix thoroughly. Spray casserole dish with nonstick spray.
2
Mix pumpkin with wet ingredients, pour into dish. Season and place green onions on top. Bake covered with foil 45 minutes.
3
Uncover and bake 15 minutes more.
Carbohydrates: 6.5 grams carb per serving.

others: http://www.lowcarb-recipes.net/recipes/Main-Dish/Vegetarian/

[BryantRN]

WOW!!
I never thought that I would get this many great recipes! I am so excited. I haven't been able to get on the computer all week, and I stopped by today to find all these great ideas for dinner this week. Thanks so much! Keep them coming :)

~Renee~

[KaliLily]

1 jar (28 oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat-free ricotta cheese
1-2 cups slices or chopped raw vegetables, such as mushrooms, broccoli, and bell pepper (Note: I've also used shredded carrots and cauliflower)
1 package (8 oz) shredded low-fat mozzarella cheese

1. Preheat oven to 375 degrees F. Spray 11x7-inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarela cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.

2. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

Makes 6 generous servings!

Nutrition Information per serving
Calories: 301
Fat: 7.2 grams
Fiber: 4.6 grams
WW Points: 6

I'm not a big vegetable person, but I LOVE this lasagna! I'd pick a serving of it over a meat lasagna any day. It tastes great, the serving size is huge and it's guilt free. :)

[laurenc]

we try to eat vegetarian fare at least 3 times a week -- here are two of our favorite recipes.


Ziti with Acorn Squash and Roasted Garlic.
From Didi Emmons' "Vegetarian Planet" cookbook.

Ingredients:
1 acorn squash
6 tablespoons olive oil
15 large garlic cloves, peeled
1 pound ziti or penne (I like to use whole wheat ziti/penne, the texture and nutty flavor goes really well with this dish)
1/3 cup white wine
1/2 teaspoon salt or more (to taste)
fresh-ground black pepper (to taste)
2/3 cup grated parmesan cheese or more (to taste)
1/4 cup chopped walnuts

1. Preheat oven to 375F.

2. Cut the acorn squash in half, remove the seeds, and place the halves cut-side-down on a baking sheet. Bake the squash for 1 hour or until the flesh is soft. Let the squash cool, then spoon out the flesh from the shells and chop it fine.

3. About 1/2 hour after the squash has begun baking, toss the garlic and olive oil in an oven-proof dish. Bake the garlic, uncovered, alongside the squash for about 30 minutes or until garlic is lightly golden.

4. Bring a large pot of salted water to a boil, cook the pasta until tender, and drain. Reserve 3/4 cup of the drained pasta water.

5. While the pasta cooks, spoon the roasted garlic with its oil into a large skillet (we use a 5-quart covered saute pan). Add the wine and reserved pasta water, bring mixture to a boil. Let it boil for abotu 2 minutes. Add the chopped squash flesh and boil 3 minutes more. Take the skillet off the heat.

6. Add pasta to the squash/garlic mixture, stir well. Add salt, pepper, and parmesan cheese. Toss and serve. Sprinkle walnuts and parmesan over individual servings.

Serves 4.
-------------------------
Peruvian Quinoa Stew
from "Moosewood Restaurant Cooks at Home"

Ingredients
1/2 cup quinoa
1 cup water

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4 inch thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini (note: we forgot to pick up zucchini and simply left it out of the recipe, and it still was fine to me.)
2 cups undrained chopped fresh or canned tomatoes
1 cup water, vegetable, or chicken stock
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
pinch of cayenne
1 teaspoon dried oregano
salt and pepper to taste
chopped fresh cilantro (optional)
grated cheddar or monterey jack (optional)

1. Rinse quinoa well in a fine sieve. Place in pot with 1 cup water and cook, covered, on medium-low heat for about 15 minutes or until soft. Set aside.

2. In a covered soup pot, saute onions and garlic in the vegetable oil for about 5 minutes on medium heat.

3. Add celery and carrots, continue to cook for another 5 minutes, stirring often.

4. Add the bell pepper, zucchini, tomatoes, water/stock, and stir in the cumin, chili powder, coriander, and oregano.

5. Cover pot and simmer 10-15 minutes or until vegetables are tender.

6. Stir the cooked quinoa into the stew and add salt and pepper to taste. Top with cilantro or grated cheese if you wish.

Serves 2

[Sevilla]

Spinach & Tomato Lasagna

Filling:
1 Tbsp. or so dried basil & italian herbs (eyeball it to your taste)
1 (15-ounce) carton fat-free ricotta cheese
1 (12.3-ounce) package reduced-fat firm tofu, drained (find it in the refrigerated section of produce)

Other ingredients:
2 Jars Spaghetti Sauce
Cooking spray
12 No-boil lasagna noodles
3 cups shredded cheese (mozzarella, parmesan, romano, italian blends)
1-2 packages frozen chopped spinach

INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. To prepare filling, combine basil, herbs and ricotta in a bowl; crumble tofu with your fingers (it’s very easy to handle) into the mixture and combine together.
3. Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1 cup provolone cheese, 1/3 cup Romano, all of the spinach and 1-1/2 cups sauce. Repeat layers (excluding the spinach which you already used up), ending with noodles. Spread remaining sauce over noodles (about 1 1/2 cups). Sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

YIELD: 8 servings
Recipe adapted from CookingLight

[BryantRN]

Yeah, more yummy things to make. How will I ever decide what to make. I really don't make anything fabulous, or I would post some recipes also. Keep them coming!

~Renee~

[JamBray]

A couple of my faves are (from here (http://allrecipes.com/) ):

Easy one skillet stroganoff
INGREDIENTS:
1 medium onion, thinly sliced
1 1/2 teaspoons vegetable oil
1 pouch frozen meatless ground "burger" (I use Morningstar)
1 garlic clove
1 (14.5 ounce) can vegetable broth
1 cup sliced mushrooms
3 cups medium egg noodles, cooked al dente
1 (8 ounce) container reduced fat sour cream
Chopped fresh parsley (optional)

DIRECTIONS:
Cook onion and mushrooms in oil in large nonstick skillet on medium-high heat until tender- crisp and lightly browned stirring occasionally. Add garlic, and cook for another minute. Add all remaining ingredients except sour cream and parsley; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 5-10 minutes just to marry the flavors. Remove from heat. Stir in sour cream, and sprinkle with parsley if desired.

Spanish Rice Bake
INGREDIENTS:
1 package meatless ground "burger"
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup cooked long grain rice (I use brown rice)
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro (optional)

DIRECTIONS:
Preheat oven to 375 degrees F. Cook "burger" in a large skillet over medium-high heat. Sautee onion and pepper in another pan until tender and slightly browned, then add to skillet with "burger" and put in tomatoes, water, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 20 minutes (or until most of the liquid has evaporated), stirring occasionally, then add rice and cook for another 5-7 min. Transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro if desired.

[wendalah]

Hi, anyone here a veg and trying to break out of the same old routine? DH and I eat out way too much and I'm hoping to try and plan weekly meals. Here is next week's worth of meals I'm planning:

MONDAY--couscous (from a mix), hummus, pita, cucumber/onion/tomato salad.

TUESDAY--Pasta Bake (penne, cheese, jarred sauce, sour cream), green salad

WEDNESDAY--Cheese enchiladas and homemade chili

THURS--Sandwiches (veggie cold cuts, cheese, avocado), homemade pasta salad, fruit

FRIDAY--Out to eat

SAT--Tacos with soy ground beef, veggie refried beans

SUN--Pizza, soup

ETA: We both work loooong tiring hours so recipes have to be simple or we'll break down and go out for Indian :)

[wendalah]

Wishlist for good, easy versions of these recipes, if anyone has these:

--Veggie Tortilla soup
--Macaroni salad (the creamy kind with mayonnaise)
--Any kind of easy Indian food (preferably a tofu curry? And raita?)
--Chilaqueles con huevos
--A simple sundried tomato sauce

[Katy]

Hey Wendy,

I have some veggie cookbooks you might be interested in (since I'm no longer veggie). If you're interested, let me know

Katy

[bookworm]

This isn't on your wish list, but it's the best veggie main dish I've made recently (I'm making it again this week):

Pesto Tortellini and Zucchini Salad

2 (9-ounce) packages fresh three-cheese tortellini
Cooking spray
2 teaspoons bottled minced garlic
4 cups zucchini, halved and thinly sliced (about 2 zucchini)
2 cups chopped plum tomato (about 4 tomatoes)
3 tablespoons prepared pesto
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions, omitting salt and fat; drain. Reserve 1/4 cup cooking liquid.
While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the garlic and zucchini, and sauté 5 minutes or until zucchini is tender. Combine pasta, zucchini mixture, and tomato in a large bowl, tossing gently to coat.

Combine reserved 1/4 cup cooking liquid, pesto, salt, and pepper in a small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with cheese.

Yield: 6 servings (serving size: about 2 cups pasta mixture and 1 teaspoon cheese)

CALORIES 336(30% from fat); FAT 11.2g (sat 4.4g,mono 4.4g,poly 1g); PROTEIN 14.9g; CHOLESTEROL 39mg; CALCIUM 220mg; SODIUM 586mg; FIBER 3.3g; IRON 2.1mg; CARBOHYDRATE 45.9g
Cooking Light, JULY 2005


I'm trying another veggie recipe this week--polenta with mushrooms and fontina. If it's good, I'll post it.

[wendalah]

Katy: Oooh yes, please! I'd love to borrow them!

Bookworm: That recipe sounds delicious and right up my husband's alley. He loves pasta salads of all kinds. And easy enough for even ME to make!

[Katy]

Wendy, I'll bring them to the next book club (there's only a couple I actually cook out of any more, so you're welcome to them - or I could post them here on our boards for swap or sale)

[bookworm]

Wendalah, I hope you enjoy it. It's great for a weeknight supper (especially this time of year, when someone is handing you tomatoes and zucchini every time you turn around :) ).

Well, the polenta was very tasty, so here is the recipe. I'll post as written in CL, then add my notes at the bottom.

Polenta Gratin with Mushrooms and Fontina

1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
Cooking spray
1 (8-ounce) package presliced mushrooms
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese

Preheat oven to 500°.
Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt. Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500° for 7 minutes or until thoroughly heated.

Yield: 3 servings

NUTRITION PER SERVING
CALORIES 221 (30% from fat); FAT 7.4g (sat 3.9g, mono 1.7g, poly 1.2g); PROTEIN 8.3g; CARB 28.7g; FIBER 4.2g; CHOL 29mg; IRON 2.4mg; SODIUM 739mg; CALC 82mg;


I couldn't find tomato-alfredo sauce, so I used vodka sauce (from a jar, I think it was Classico) and that was fine. I found pre-sliced crimini mushrooms, so I used those rather than button mushrooms. And I doubled the cheese, because cheese is good :). (And really, an extra ounce of cheese over 3 servings is almost nothing...)

This is really comfort food--I think it will be even better in the fall.

[msnicolea]

Make your own Indian! Indian food is not very difficult and as you already know if FANTASTICO!

Here are some veggie-friendly recipes I like:

Spicy Lentil Stew

4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground
1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.

Bombay Potatoes

3 tablespoons sunflower oil
1 teaspoon mustard seeds
Pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and grated
4 knobs butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
Handful fresh coriander, roughly chopped

Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.

Coconut-Curried Veggies

Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

My favorites are aloo chole or channa masala!



Search FoodTV for indian eggplant and other veggie dishes, and you could make samosas, too, althoug hthey are a bit more labor intensive!

[wendalah]

I'm a little nervous about popping seeds in oil--that sounds complicated :)
But I think we could manage those!

[nektarine]

nice thread!

i always meant to post on the WC's vegetarian thread... but never got around to it. i've been a lacto-ovo for 13 years now {i'm 28}, and my husband been a lacto-ovo for the last 6 years. we both love to cook, but lately we've been worried that we haven't been getting enough protein in.

i will stop back later with more recipes, but for now...here's a really quick & tasty one that we concocted in college, and have been eating ever since!

honey-lemon tempeh stir fry

in one pan:
cut up tempeh into small cubes
saute in olive oil, until golden & slightly crispy
squeeze several lemon slices over pan
after allowing tempeh to soak up lemon juice, pour honey on top while over heat, until tempeh is glazed & golden. yum!
(sometimes i repeat this step a few times: squeezing lemons & pouring in honey.)

in separate pan:
cut up your favorite vegetables, and stir fry in separate pan. i usually add a little vinegar of some sort, either red wine or balsamic, because it balances nicely against the sweetness of the tempeh.

pour veggies on top of rice/soba noodles...and top with tempeh.

:)

[jimmysgirl424]

For your wishlist recipes!! :D




Vegetable Tortilla Soup


Ingredients
1 small chopped onion
2 cloves chopped garlic
1 small can chopped green chiles
2 cups chicken broth (or vegetable broth)
1 can (11.5 ounces) of V-8 juice (can use the spicy kind)
2 corn tortillas
1 cup Monterey Jack cheese
Corn oil


Grate cheese and set aside. Toast thin strips of tortillas in hot oil until crispy; drain and set aside. In a large saucepan, saute onion, garlic, and green chiles in a small amount of hot oil. When transparent, add chicken or vegetable broth and V-8 juice. Simmer for several minutes until hot throughout.

Sprinkle cheese and toasted strips in the bottom of soup bowls. Pour in hot soup and serve immediately.



This one sounded better to me!

Vegetarian Tortilla Soup

A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl. From Vegetarian Times.
4 servings
20 minutes 10 mins prep
1 tablespoon vegetable oil
1 large onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 cups low sodium vegetable broth
1/2 teaspoon dried oregano
1 small zucchini, sliced 1/2-inch thick
1 1/2 cups cooked black soybeans or other beans
1 cup tomatoes, chopped (fresh or canned)
2 tablespoons fresh lime juice
4 tablespoons cheese, shredded (Jack or other) (optional)
4 teaspoons cilantro, chopped (optional)
2 cups tortilla chips
hot sauce (to garnish) (optional)

In large saucepan, heat oil over medium-high heat.
Add onion, jalapeno and garlic and cook, stirring often, about 4-5 minutes or until onion is slightly soft.
Add broth, oregano, zucchini, beans and tomatoes.
Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.
Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips.
Serve hot with hot sauce on the side.



Here's one more that I found!


Tortilla Soup

3 tablespoons vegetable oil
1/3 cup chopped onion
1 1/3 cups peeled, seeded chopped tomatoes
1 teaspoon garlic
4 cups rich chicken broth
2 teaspoons dried dill weed
2 chile peppers
4 soft corn tortillas
1/2 avocado, cubed
4 tablespoons sour cream
1/4 cup shredded Monterey jack cheese

Heat oil, then sauté onion, tomatoes and garlic. Add chicken broth and dill weed and simmer for 20 minutes.

Cut chile peppers in half. Fry in 1 tablespoon oil, then drain on paper towels. Cut corn tortillas in to 1/3-inch strips, then fry until golden.

Divide peppers, tortilla strips and avocado cubes between 4 heavy soup bowls. Pour hot broth into bowls. Garnish each with a spoonful of sour cream and Monterey jack cheese.

[jimmysgirl424]

More for your wishlist!



Tofu Curry


1 block of medium firm tofu (at least 1 lb)
1 medium onion, chopped fine or sliced
3 cloves garlic chopped
1 knob of ginger, about 1"X 1", peeled and chopped fine
1 14oz can coconut milk
1-2 tbls of fish soy...nam pla
1 tbls madras curry powder
1 jalapeno chile, seeded and chopped fine
1 habanero or scotch bonnet chile, seeded and chopped fine
1 tbls of peanut or olive oil


Press water from block of tofu, by wrapping in paper towel and weighting(Iuse a brick) for at least half an hour or longer, drier is better...cut into inch cubes and deep fry in about quarter cup of peanut oil, until slightly browned, remove as you do them and drain on paper towel. Set the tofu aside while you prepare the curry.

Take a skillet at least 10" and put on medium heat, add onion, garlic, ginger and the peppers to the one tbls of peanut oil...cover and cook on LOW heat until onion is soft...sprinkle with the curry powder and cook another five minutes, add fish sauce, and half of the can of coconut milk, simmer for another 5 - 10 minutes, add drained tofu and the rest of the coconut milk...taste for seasoning, add sugar, about 1 teaspoon or more to taste, and you may need to thicken the sauce if it is too thin...do this with a little cornstarch and water mix...I have been doing this one for so long I just a*d to the consistency that I want to have...a very nice curry, serve with chopped cilantro and sprinkle with more dessicated coconut.


Mild Coconut Tofu Curry

This mild Malaysian green curry is delicious served over
Thai rice! If a blender is not used, chop ingredients
finely and simmer for longer. Prep Time: approx. 15 Minutes.
Cook Time: approx. 30 Minutes. Ready in: approx. 45
Minutes. Makes 4 servings.

4 slices fresh ginger root
4 cloves garlic, minced
1/4 cup cashews
2 stalks lemon grass, chopped
2 onions, sliced
3 tablespoons olive oil
1 dash crushed red pepper flakes
2 tablespoons curry powder
2 1/2 cups cubed firm tofu
1 (14 ounce) can coconut milk
14 fluid ounces water
2 medium potatoes, peeled and cubed
2 teaspoons salt
1 tablespoon white sugar


Directions
1 In a blender or food processor, grind the ginger root,
garlic, cashews, lemon grass, and onions into a paste.
2 Heat olive oil in a medium wok over low heat. Stir in
the blended mixture and red pepper flakes. Gradually mix
in the curry powder.
3 Place tofu in the wok, and cook until heated through.
Mix in the coconut milk, water, and potatoes. Bring to a
boil, reduce heat, and simmer 20 minutes, stirring
occasionally, until potatoes are tender. Season with salt and sugar.



Thai Tofu Curry


Delicately sweet and spicy, this is a delicious Massaman-inspired curry made with potatoes and pineapple.

Yield 4 servings
Time 45 minutes
Tools food processor
large pot with lid
wooden spoon

Ingredients 2 shallots, chopped
1 clove garlic, minced
1 Thai bird or serrano chile, seeded and minced
1 t fresh galangal or ginger, peeled and minced
1 t lemongrass, minced
1 T soy sauce
1 t light brown sugar
½ t cardamom
½ t coriander
¼ t turmeric
1/8 t cumin
1/8 t cinnamon
2 T peanut oil
½ c water
medium yellow onion, coarsely chopped
2 large potatoes, peeled (optional) and cut into 1-inch cubes
1½ c vegetable stock or water
1 pound extra-firm tofu, cut into 1-inch cubes
1 c pineapple chunks
1 c unsweetened coconut milk

Directions

Combine shallots, garlic, chile, galagal, lemongrass, tamari, and sugar in food processor and process until smooth. Blend in cardamom, turmeric, cumin, cinnamon, and 1 T oil, until a paste forms. Blend in water and set aside.
Heat remaining oil over medium heat. Add onion, cover, and sauté about 5 minutes until soft, stirring occasionally. Add potatoes and spice paste and cook another 2-3 minutes. Add stock, cover, and simnmer until potatoes are cooked, about 20-30 minutes.

Stir in remaining ingredients and cook until hot, about 5 minutes. Serve hot, preferably over with jasmine rice.

Notes If you like, you can sauté the tofu before adding it, for additional texture and flavor.

[jimmysgirl424]

Also from your wishlist:


SUNDRIED TOMATO SAUCE
Serving Size : 4 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Chopped tomatoes
- (peeled and seeded)
2 oz Dried tomatoes
- roughly chopped
1 t Minced garlic
1/2 c Dry white wine
3 tb Olive oil
6 tb Unsalted butter

Dried tomatoes can be stored in an airtight container for a very long time
and should be plumped in a little warm water before using.
IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried
tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or
until wine evaporates and mixture begins to thicken slightly. Remove from
heat and whisk in butter. Transfer to a blender and blend until chunky
smooth. Makes 1 Cup, Serves 4


This one may not be quite what you were looking for, but I thought it would come in handy for you!



Sundried Tomato Dipping Sauce

1/4 cup bottled, chopped sun-dried tomatoes packed in oil
1/2 teaspoon good-quality olive oil
1 teaspoon minced garlic
Pinch ground clove
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch paprika
Pinch cinnamon
3/4 cup low-fat mayonnaise


In a small food processor, process tomatoes until pureed. Add all remaining ingredients except mayonnaise to the processor and process until smooth.
Remove 1 1/2 tablespoons of the tomato mixture to a small bowl.
In small mixing bowl, stir together mayonnaise and tomato mixture until well combined. Transfer to a serving bowl. Serve at room temperature.
Makes 8 servings.

Approximate nutritional analysis per serving: 48 calories, 2 g fat, O mg cholesterol, 76 mg sodium, 1 g protein, 1 g carbohydrates
(does not include optional ingredients)




SUNDRIED TOMATO SAUCE

3 oz. sundried tomatoes
1 oz. dried sweet red pepper
many cloves of garlic

add water to cover and cook all of this until the tomatoes are soft.

Pour into a blender. Add a handful of fresh basil, a large pinch of oregano,
and black pepper to taste. Puree until smooth. Add salt if you think it
needs it.

[irish74]

Not a veggie, but I have a rough recipe for Chilaquiles. The person who taught me didn't measure and just showed me as she went.

corn tortillas
oil
1 small or 1/2 large onion, chopped
clove of garlic, minced
1 small can of tomato sauce
Broth
hot sauce
4 eggs (more or less if you like) lightly beaten
monterey jack cheese, grated, 1/2 to 1 cup
Queso Fresco cheese, crumbled, as much as you like
Sour cream or crema

Cut tortillas into small triangles or strips and fry in oil in nonstick pan. You can eliminate this step by using prefried tortilla chips. Make sure you use the real ones, not Tostitos or something like that. If you are near a Mexican grocery or produce store you can get everything you need for this super cheap.

Drain fried tortillas on paper towels. Pour off all but a tablespoon or two of the oil. Add the chopped onions & saute until translucent. Add the garlic, tomato sauce, fill up the tomato sauce can with broth or water, add that and the hot sauce to taste. Simmer uncovered until slightly thickened. Add the chips and pour the eggs over, stir well, toss the jack on top to melt. Give it a stir and it's done when the eggs are set.

Top with crumbled queso fresco & sour cream.

[wendalah]

YAY~ I am so excited!
Thank you everyone!

ETA: I just spent $200 at the grocery store! My husband is really happy that I am planning meals and experimenting with fresh-ingredient recipes rather than buying processed food. Tonight I am switching around a bit and going to try making the tortilla soup. One of my girlfriends is coming over to hang out this evening, and hubby will be home late from work tired and hungry--it will be great to give them both a nice bowl of something homemade.

[wendalah]

Update: Hubby adored the tortilla soup and has been nibbling off the pot for a few days now. We also tried the lemon-honey tempeh...very good.

[December27JJB]

I found this on allrecipes.com and I think Im gonna try making this tonight.

Corn-Stuffed Tomatoes

INGREDIENTS:
10 medium tomatoes
4 cups whole kernel corn, drained
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter or margarine, melted

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
Bake for about 20 minutes in the preheated oven, or until heated through.

[bookworm]

Can you stand another Cooking Light pasta veggie recipe? I made this tonight and it was SO good. I seriously considered licking the serving bowl...

Oh, and I was able to find all of the ingredients at the farmers market (except the pasta) today, so I was feeling all buy-local-fresh-ingredients virtuous. ;)

Penne with Roasted Vegetables and Goat Cheese

1/2 pound uncooked penne (tubular-shaped pasta)
2 cups (1/4-inch-thick) sliced yellow squash
2 cups (1/4-inch-thick) sliced zucchini
1 cup thinly sliced red onion, separated into rings
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, quartered
1 garlic clove, minced
1 1/2 tablespoons balsamic vinegar
1 cup (4 ounces) goat cheese
3 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh thyme

Preheat oven to 475°.
Cook pasta according to package directions, omitting salt and fat. Drain, and set aside.

Combine squash and next 7 ingredients (squash through garlic) in a large bowl; toss well to coat. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 475° for 20 minutes or until browned, stirring after 10 minutes. Drizzle vinegar over vegetables; toss well.

Combine pasta, vegetable mixture, goat cheese, basil, and thyme in a large bowl; toss well.

Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 355(27% from fat); FAT 10.7g (sat 4.9g,mono 4g,poly 1g); PROTEIN 13.4g; CHOLESTEROL 25mg; CALCIUM 188mg; SODIUM 619mg; FIBER 3.7g; IRON 3.3mg; CARBOHYDRATE 52.3g


In other news, I made the pesto/zucchini tortellini recipe I posted earlier again last week--not nearly as good the 2nd time :(. The first time, I got confused at the grocery store and bought ravioli (gorgonzola-filled) rather than tortellini (mozzeralla/herb filled). The ravioli were messier, but tasted better.

[TracieB]

I made the zucchini/tortillini from the first page on Tuesday and we LOVED it!! We added more pesto and some garlic salt to the mix. Yum!

[Scooter]

ETA: We both work loooong tiring hours so recipes have to be simple or we'll break down and go out for Indian
I could have written that myself word for word! ;) I can't wait to try some of these recipes.

Has anyone found any good Indian or Thai vegetarian cookbooks??

And Wendy, have you ever tried making sushi? I was suprised how easy it is. While the rice is cooking (in our rice cooker--so it's a piece of cake to make it), I just chop up some veggies. Some mushrooms (especially shitakes), carrots, cucumbers, maybe some daikon, scallions, some of that pre-baked teriyaki tofu--and we always like some cream cheese or tofutti cream cheese in a roll or two. Fast & easy--when the rice is done just stir a sauce into it--just equal parts rice vinegar & sugar heated into a syrup. It takes like 5 minutes to make enough rolls for us, and they sell wasabi and pickled ginger premade. I usually have enough time to sit down & have a break before the rice is done, too.

[wendalah]

Scooter, what a great idea! I am going to try making some veggie sushi. My husband adores Japanese food, and the more we can go toward vegan, the better.

Note: We are really trying to go vegan. It's so hard though! Ki and I really, really LOVE cheese.

[December27JJB]

I have this book and love it. You can buy it off Amazon.com:

http://images.amazon.com/images/P/0895948540.01._BO2,204,203,200_PIsitb-dp-500-arrow,TopRight,45,-64_AA240_SH20_SCLZZZZZZZ_.jpg

Here's an Indian vegetarian cookbook (again on Amazon.com):

http://images.amazon.com/images/P/0895940531.01._BO2,204,203,200_PIsitb-dp-500-arrow,TopRight,45,-64_AA240_SH20_SCLZZZZZZZ_.jpg

And a Japanese one:

http://images.amazon.com/images/P/0895948052.01._BO2,204,203,200_PIlitb-dp-500-arrow,TopRight,32,-59_AA240_SH20_SCLZZZZZZZ_.jpg

[nektarine]

dude... i had to rescue this thread from the depths of page 5!

we are *really* trying to eat out less, so i'd love to pick up some new recipes.

here's one we made this past weekend...


Rotelle with Caramelized Radicchio and Corn

SERVES: 4
Rotelle is the preferred pasta for this simple main course, because the sweet sautéed radicchio and corn kernels get cradled inside the wagon-wheel shapes.

ingredients

* 1 cup fresh corn kernels (1 to 2 ears) {we cheated with canned corn!}
* 2 tablespoons extra-virgin olive oil
* 3 large shallots, thinly sliced
* 2 large garlic cloves, thinly sliced
* 1 large head of radicchio, coarsely chopped (4 packed cups)
* Salt and freshly ground pepper
* 3/4 pound rotelle or fusilli
* 1 tablespoon unsalted butter
* 1/3 cup freshly grated Pecorino cheese, plus more for serving
{we changed this to Parmesan Reggiano}


directions

1. Bring a large pot of salted water to a boil. Put the corn in a small sieve and blanch it in the boiling water for 2 minutes. Drain the corn and transfer it to a small bowl. Keep the pot of water at a simmer. {again, using canned corn completely eliminates this step!}

2. Heat the oil in a large skillet. Add the shallots and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the corn and garlic and cook for 2 minutes. Add the radicchio and cook over low heat, stirring, until tender and beginning to brown, about 5 minutes. Season with salt and pepper. Remove from the heat.

3. Bring the water in the pot back to a boil. Add the pasta and cook, stirring, until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rotelle. Return the rotelle to the pot and add the radicchio mixture, the reserved pasta cooking water, the butter and the 1/3 cup of Pecorino. Toss well and season with salt and pepper. Transfer the pasta to shalllow bowls and serve, passing more Pecorino at the table.


************************************************** ****



and here is the long-overdue fajita recipe from Vegetarian Times:

ingredients
whole wheat tortillas, wrapped in foil
1 small red onion, in thick slices
2 medium garlic cloves, minced
2 bell peppers, seeded and sliced
1 pound shredded seiten {we use Quorn tenders instead!}
1 tbsp chili powder
2 tbsp soy sauce
*sometimes we use portobellas too

toppings:
Guacamole
2 or 3 plum tomatoes, peeled &diced {i often leave these out}
cheese, sour cream, salsa for garnishing


put foil wrapped tortillas in toaster oven (~200F) to warm them up, as you make the filling. spray skillet with cooking spray, or lightly oil. add the onion and cook, stirring over medium-heat until softened. add the minced garlic and bell peppers and cooking, stirring frequently, 5 minutes more. add the quorn/seitan, chili powder and soy sauce. lower the heat, and simmer until cooked.

there's something about the combination of soy sauce and chili powder that just tastes great!

[nektarine]

last night we had this for dinner w/ a salad... very quick & tasty for a busy weeknight.

Orzo Salad with Chickpeas, Dill, and Lemon
From Cooking Light

1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh dill
1 (19-ounce) can chickpeas (garbanzo beans), drained
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic

Cook pasta according to package directions. Drain and rinse with cold water; drain.

Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.

Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.


Yield: 4 servings (serving size: 1 1/4 cups)


************************************************** ********

[December27JJB]

Salad:

1 pint grape tomatos
1 lb fresh mazzarella balls - small balls, not large
1 cup fresh sliced mushrooms
4 basil leaves - chopped
1 tablespoon sun dried tomatos
sliced red onion to taste - I used about 1 oz
2 or 3 kalamata olives, sliced

dressing: can be your favorite Italian style or use the one I made

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon water
3 tablespoons chopped fresh parsley
4 cloves fresh roasted garlic - smashed
1/4 teaaspoon fresh black pepper
1/4 cup fresh chopped leek or green onion
1/4 teaspoon paprika
pinch salt

make ahead and leave overnight on counter - do not refrigerate

[December27JJB]

I am NOT a big fan of tofu usually but I made this tofu quiche last night and it turned out to be GREAT! DH and I loved it!

I found this on allrecipes.com but I didnt use the pie crust (carbs) I used a small casserole dish. This is an easy recipe and so worth it to try!

Eggless Tofu Spinach Quiche

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/2175.jpg

INGREDIENTS:
2/3 (8 ounce) container tofu
3 tablespoons and 1-3/4 teaspoons 1% milk
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
2/3 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 teaspoon minced garlic
2 tablespoons and 2 teaspoons diced onion
1/4 cup and 3 tablespoons shredded Cheddar cheese
1/3 cup shredded Swiss cheese
2/3 unbaked 9 inch pie crust

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

[meganth]

Oh I like the idea of a veggie weekly menu thread! I'm trying to make dinner 3-5 times a week for the two of us because our schedules are so different we normally eat separately. This week my menu got a little messed up, so here's what it's turning out to look like:

MONDAY: Leftovers

TUESDAY: Portabella, mozzarella and basil pannini in the george forman grill, side salad

WEDNESDAY: Veggie Stir-fry with soy beef strips and rice

THURSDAY: Mushroom, artichoke and sun dried tomato with fontina quesadilla and side salad

FRIDAY: Go out

SAT & SUN: Out of town

[SweetRed]

Subscribing!

DH is a long-time veggie and we keep a veggie kitchen at home. I always make enough food for leftovers, either for the next night or for lunch the next day. So all my recipes need to be re-heating friendly too.

This past week's menus, followed by a few of the recipes:

Monday & Tuesday -- Good Goat Burritos (from "Vegetarian Planet" cookbook... will need to dig up the recipe later... it's awesome goat cheese and black bean burritos!)

Wednesday -- Quick and Easy Vegetable Curry over basmati rice

Thursday -- Tuscan Skillet Supper served in wheat pitas

Friday -- Dinner out

Saturday & Sunday -- Butternut Squash, Rosemary, and Garlic Lasagna (time-consuming, but so worth it!) served with Mustard Green Beans

---------------

Quick and Easy Vegetable Curry
From www.allrecipes.com

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.


Tuscan Skillet Supper
from Cooking Light

2 teaspoons olive oil
1 cup chopped zucchini
1/2 cup sliced onion
1/2 cup sliced celery
1/2 cup diced red bell pepper
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup diced tomato
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
2 rosemary sprigs
1 cup chopped spinach
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.


Roasted Butternut Squash, Rosemary, and Garlic Lasagna
from Cooking Light

8 1/4 cups (1/2-inch) cubed peeled butternut squash (about 3 pounds)
Cooking spray
4 cups fat-free milk, divided
2 tablespoons dried rosemary
1/4 cup all-purpose flour
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package precooked lasagna noodles
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano, divided
1/2 cup whipping cream

Preheat oven to 450°.
Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray. Coat squash with cooking spray. Bake at 450° for 25 minutes or until squash is just tender, stirring once. Set aside.

Lower oven temperature to 350°.

Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.

Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.

Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute or until tender, stirring constantly. Stir in steeped milk, and increase heat to medium-high. Gradually add slurry to pan, stirring constantly with a whisk. Cook 15 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt and pepper. Combine milk mixture and squash, tossing gently.

Spread about 1 1/2 cups squash mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup cheese. Repeat layers once with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles.

Beat whipping cream and remaining 3/4 teaspoon salt with mixer at high speed until soft peaks form. Spread the whipping cream mixture over noodles; sprinkle with remaining 1/4 cup cheese. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Let stand 10 minutes.


Mustard Green Beans
from www.allrecipes.com

3/4 pound fresh green beans, trimmed and snapped
1 tablespoon honey mustard
2 tablespoons distilled white vinegar
2 tablespoons extra virgin olive oil (* I use only 1 T)
1/4 cup chopped fresh chives
salt and pepper to taste

Bring a large saucepan of water to boil, and cook beans uncovered until tender but crisp, 3 to 4 minutes. Remove from heat, drain, and immerse in a medium bowl filled with enough ice water to cover.

In a small bowl, mix honey mustard, vinegar, olive oil, and chives. Season with salt and pepper.

Drain ice water, and pour the honey mustard mixture over the beans. Stir to coat.

------------

So happy to have found this thread! :D

~ Kay

[singerwife]

Loving this thread!

Easy quick spinach and mushroom lasagna

1 package no-boil lasagna noodles
1 jar/box of red sauce
1 package sliced mushrooms
Half a bag of frozen spinach
1 block of mozarella cheese
Paremesan, optional

Preheat oven to 375. Spoon a little red sauce into lasagna pan. Layer of noodles, pack of mushrooms, cheese, and half the red sauce. Layer of noodles, spinach, cheese, and almost all the remaining red sauce. Layer of noodles. Remainder of red sauce, cheese...to include parmesan, if you like.

Cover with foil, bake 45 minutes-1 hour in the oven....remove the foil for the last 15 minutes so the cheese can get brown.

I like this recipe because of the no-boil noodles. It's so easy and quick.

[nektarine]

i'm so excited to see some action in this thread! :)

sweetred....
i randomly bought Vegetarian Planet a few yrs ago, seeing it in the "Staff Recommendations" at B & N.... and it has become a favorite cookbook of mine!
we were thinking of making the Sweet Potato Latkes w/ Chile Lime Sour Cream from VP tonight! i will post it later on for everyone else.

there's a recipe in the new Food & Wine for vegetarian cumin-lentil burgers w/ a yogurt sauce that i plan on making one night this week. it comes from Annie of the Annie's mac-n-cheese fame. it's not up on the F&W site yet, but when it appears, i will post it over here.

[SweetRed]

nektarine I LOVE my Vegetarian Planet cookbook. Let me know how the latkes turned out. I hope to someday make it over to Didi Emmonds' restaurant -- I can't believe I haven't yet!

This week, I'm traveling for work the latter half of the week, so I'm only cooking once. DH and I were in a "Breakfast for Dinner" mood, so I made this and served it with yogurt on the side.

Apple-Cheese Oven Pancake
from Betty Crocker's Low-Fat, Low-Cholesterol Cookbook

1 cup all-purpose flour
1 cup skim milk
1/4 tsp. salt
2 eggs
4 egg whites
1 tablespoon margarine (do not use spread or tub products)
2 medium unpeeled tart cooking apples, thinly sliced
2 tablespoons chopped fresh chives
2 tablespoons sugar
1/2 cup shredded cheddar cheese


Heat oven to 450-degrees. Spray rectangular baking dish, 13x9x2 inches, with nonstick cooking spray. Beat flour, milk, salt, eggs, and egg whites until smooth. Pour into dish. Bake 15-20 minutes or until puffy and golden brown.

Meanwhile, melt margarine in nonstick skillet over medium-high heat. Cook apples and chives in margarine, stirring frequently, until apples are tender. Stir in sugar. Spoon apple mixture over pancake. Sprinkle with cheese. Bake 1-2 minutes or until cheese is melted.
--------------

Next week will be back to a normal cooking week for me.

~ Kay

[tlew12778]

Wendalah - My FH was vegan for 10 years until this summer (he got really tired of it) so I've got lots of modified vegan recipes if you need anything. He really likes this Vegan Split Pea Soup (http://soup.allrecipes.com/AZ/VegetarianSplitPeaSoup.asp). I'd had a hard time finding a SPS recipe that was tasty yet vegan. I made it as a course for Thanksgiving dinner last year. Speaking of which, this is a great simple stuffing (http://thanksgiving.allrecipes.com/AZ/BreadandCeleryStuffing.asp)that I made using margarine, vegetable broth/seasoning and an old baguette.

This is also an awesome pie crust that is vegan:

Favorite Pie Pastry
For Both Sweet and Savory Purposes

Yield: one 10-inch pie or tart shell

This recipe works perfectly whether making a pie with a savory filling for lunch or supper or making a tart with a sweet filling for dessert. Once you've learned the tricks (See: "Tips from a Teacher"), making perfect pastry dough is truly simple and quick (especially when using a food processor and pastry cloth). But if the very worst happens, just whirl it in the food processor with a little food coloring, give it to the kids to play with and head back to the drawing board. For best results, I suggest always giving your pastry shell a partial prebaking; this helps to ensure a crisp bottom crust even after baking a pie with a loose filling. A totally prebaked pastry shell is used when preparing a cold fruit tart such as the Fresh Strawberry Tart (page 464). Also see the variation instructions for deep-dish and double-crust pies and tarts. This pie dough is extra generous for a number of reasons. Since the crust is usually everyone's favorite part, I make plenty to reinforce the sides so there's more to eat. Also, since my children love to cook, I always save my scraps and keep them refrigerated wrapped in plastic (or frozen for rainy days). So, with the aid of a rolling pin and some cookie cutters, the kids have a delicious afternoon project. For the most golden crusts, I prefer to use glass pie plates and dark steel tart pans. If using these more heat-retentive materials, reduce the oven temperature in this recipe by 25°F.

# Special Equipment: Food processor or a sturdy hand-held pastry blender
# Electric spice grinder (for savory purposes) or a mortar and pestle
# Wide blending fork (for the hand method)
# Canvas pastry cloth (especially helpful if you are a novice at pastry making)
# Tapered wooden rolling pin
# 10-inch pie plate or tart pan with removable bottom
# Dried beans, rice or commercial pie weights


* Ingredients: 2 cups unbleached all-purpose flour, plus more for dusting
* 1/2 teaspoon salt
* 2 tablespoons sugar (1 teaspoon sugar savory version)
* 1/2 to 1 teaspoon crumbled dried thyme or oregano or whole or ground caraway seeds (for savory version only)
* 1 stick (1/4 pound) very cold unsalted butter, cut into small dice
* 3 rounded tablespoons cold solid vegetable shortening, pulled into small bits
* About 1/2 cup ice water

1) To assemble dry ingredients: Place flour, salt and sugar in the work bowl of a food processor fitted with the steel blade and process to combine and lighten them. Or, combine in a mixing bowl using a whisk. If making a savory pie, whisk herbs or seeds into the dry ingredients now.

2) To cut in butter and shortening: Drop diced cold butter and shortening bits into dry ingredients. Pulse machine until mixture resembles coarse meal. If using a hand-held pastry blender, incorporate butter and shortening until mixture reaches the desired consistency.

3) To add liquid, if using a food processor: While machine is running, pour in ice water in a slow steady stream, until the mixture in the bowl just starts to mass together. Stop machine and test several areas by gently pinching a piece of dough with your fingers; it should feel moist, but not wet, and should hold together. Avoid overprocessing or the pastry will be tough. If dough seems too dry or mealy, drizzle on a little more water to those dry areas. And be sure to check several areas of the dough before adding more liquid.

4) To add liquid, if using hand method: Drizzle in ice water and toss gently with a wide blending fork. As each section becomes moistened, gently shove that part to one side of the bowl as you continue to moisten the rest. (See preceding step for judging moistness of dough.)

5) To wrap and chill dough: Lay 2 pieces of plastic wrap in a crisscross on your work surface. Turn out dough onto the center of the plastic. Gather and lift the ends of the plastic and wrap dough. Gently flatten and shape it into a round disc and refrigerate for at least 1 hour.

6) To roll out dough: Remove dough from refrigerator and, if very cold, let sit at room temperature for 5 minutes. If using a pastry cloth, lay it out on your work surface and rub some all-purpose flour into the exposed surface. Lay dough on the cloth or a lightly floured work surface or between 2 sheets of waxed paper. Roll out dough 1/8 inch thick and 1 inch larger than the pie plate or tart pan. (For hints on rolling out pastry dough, See: "Tips from a Teacher.")

7) To line pie pan: Roll up pastry loosely on a lightly floured rolling pin and carefully unroll it onto the pie plate. Turn the overhang of dough underneath itself to reinforce the sides and crimp the rim decoratively. Lightly dock (prick) dough all over the interior including the sides and cover with plastic wrap or aluminum foil. Refrigerate or freeze for 1 hour before baking.

8) To prebake partially pastry shell: If using a tart pan, place a shallow baking sheet into the center of the oven (this makes it easier to remove the pan from the oven after baking). Preheat the oven to 400°F. Line the interior of the shell with aluminum foil (shiny side down). Fill foil with dried beans or pie weights and bake for 10 minutes. Carefully lift out foil and weights and lightly prick the interior again. Reduce oven temperature to 375°F and bake 8 minutes more. The crust should appear to be lightly cooked and only just starting to brown. Transfer to a wire rack to cool.

9) To prebake totally pastry shell: If using a tart pan, place a baking sheet into the oven as described in preceding step. Preheat the oven to 425°F (400°F if using dark steel tart pan or glass pie plate). Remove prepared tart shell from refrigerator and fill with foil and weights as described in preceding step. Bake filled tart shell for 15 minutes. Carefully remove foil and weights and reduce oven temperature to 375°F (350°F if in a dark steel or glass pan). Continue to bake shell until golden but not overly dark, 10 to 20 minutes. Remove and cool on a wire rack.

10) To waterproof pastry shell: To further ensure a crisp bottom crust in both sweet and savory pies, brush the interior of a cooled partially or fully baked pastry shell with a waterproofing mixture, as specified in each recipe. Once the mixture is brushed on and allowed to set, the tart shell is now further protected from moisture and ready to be filled.


Instructions for a Ten-Inch Deep-Dish Pie

When making dough: Instead of using all water, use 1/3 cup ice water and 1 egg mixed together. (The egg will tenderize dough while helping to strengthen the higher walls of the shell.)

When rolling and filling pie pan: Roll out dough into a circle 1/8 inch thick and 2 to 2 1/2 inches larger than the pan. Turn any excess dough behind, pressing gently to reinforce the sides. Crimp the exposed top edge decoratively by pushing it out and pinching it with your thumbs and forefingers.


Instructions for Double-Crust Pies or Tarts

When making dough: Prepare 2 separate batches of Favorite Pie Pastry and in each batch, reduce the amount of ice water to 1/3 cup and mix in 1 egg. Wrap each batch and refrigerate.

To roll top crust: Line a plate and a shallow baking sheet with waxed paper. Roll out the remaining piece of dough in the same way as the bottom and cut out a round of dough that is 2 inches larger than the pan. Cut decorative vents out of the center of the round and place on the waxed-paper-lined plate. Carefully transfer pastry dough to the waxed-paper-lined baking sheet, cover and refrigerate. Cut out more decorative shapes from any scraps, place on plate, cover and refrigerate. Follow both, prebaking baking and waterproofing instructions for the bottom crust as prescribed in your individual recipe.

* Time Management Tips: All variations of this pastry can be made and stored in the refrigerator for up to 3 days or wrapped in plastic wrap, then aluminum foil, sealed in a heavy-duty freezer bag and frozen for 2 months. Make sure to label and date the package before freezing.
* The pastry can be rolled and placed in the pie or tart pan 1 week ahead. Cover gently but efficiently with plastic wrap and slip pan into a jumbo freezer bag. Seal. Do not thaw before prebaking.

I make this Apple Pie (http://pie.allrecipes.com/AZ/GrandmaOplesApplePie.asp) with margarine (it's too rich with butter IMO).

[meganth]

Hey ladies - do any of you guys have a good vegetarian chili recipe? Now that it's really cold, i've got a craving for it!!!

[greenbunny]

meganth, here are two vegetarian chili recipes I've liked. I tend to customize as I go, so take the amounts "loosely". The second recipe is more spicy.


Insanely Easy Vegetarian Chili

INGREDIENTS:
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil

--------------------------------------------------------------------------------

DIRECTIONS:
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.

Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.



The Best Vegetarian Chili in the World

INGREDIENTS:
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 large tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

--------------------------------------------------------------------------------

DIRECTIONS:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

[SweetRed]

I second greenbunny's Insanely Easy Vegetarian Chili. Very easy to improvise and very yummy. I also make this one, also improvising every time especially on what kinds of beans to use. I usually cut back a bit on the hot stuff and serve it over corn bread. Yes, I am a chili whimp ;)

Rae's Vegetarian Chili

INGREDIENTS:
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle beer
4 tablespoons chili powder, or to taste
1 tablespoon mustard powder
1 teaspoon dried oregano
freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained and rinsed
2 cups shredded Cheddar cheese

-----------------------------------------------------------------------

DIRECTIONS:
In a 4 quart pot, saute garlic in oil.
Add diced tomatoes (undrained), tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin, hot pepper sauce. Stir in the pinto beans, garbanzo beans, black beans, red and white kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes. Top each serving with cheese (if you'd like).

[wendalah]

Even easier...

Combine one 14-oz can diced tomatoes, one can pinto beans, one bag of Morningstar Farms grillers, and one packet Chili-O or French's Chili seasoning. Bring to a boil, then simmer for 30 mins. Serve with chopped onions and black olives. Easiest in the world and really good. We eat this ALL the time.

[SweetRed]

Here's our menu for this week. If anyone wants recipes posted, let me know.

Monday & Tuesday - Broccoli & Gorgonzola Pasta Bake

Wednesday - Easy Vegetable Curry over rice (previously posted)

Thursday - Yummy Honey Kabobs and Baked Sweet Potato "Fries"

Friday - Dinner Out

Saturday - Portobello Mushrooms stuffed with eggplant, gorgonzola, and sun-dried tomatoes & long grain & wild rice

Sunday - Homemade veggie pizzas (DH's specialty!)

And yes... gorgonzola cheese was on sale big-time this week ;)

~ Kay

[linda_loo]

* subscribing *

Does anyone get Vegetarian Times magazine? I love it, thought I'd share. Every recipe I have tried has been wonderful, and I enjoy reading the articles too. The good-sources-of-protein article is up on my refridgerator, just to remind me to include them.

[linda_loo]

Does anyone used dried beans in any of your recipes?

I have never been happy with them, never feel like they are cooked enough. But, I am interested in using them in some recipes.

[tlew12778]

Here's one for the crock-pot:
Grandma's Slow Cooker Vegetarian Chili (http://vegetarian.allrecipes.com/az/GrandmasCrockPotVegetarian.asp)

[TennJane]

I also really like Vegetarian Times magazine. I've got a stockpile of recipes I've clipped out in a binder that I flip through when I'm running low on ideas for dinner. :)

[meganth]

Thanks for the chili recipe gals!!!

Does anyone get "Vegetarian Times" magazine? I love it, thought I'd share. Every recipe I have tried has been wonderful, and I enjoy reading the articles too. The good-sources-of-protein article is up on my refridgerator, just to remind me to include them.
I've had a subscription to VT for forever. It's not as good as it used to be, but it's still good. The magazine used to be all recipes, now it's more Martha-like, showy articles with a few recipes.

[wendalah]

My good friend works in the art department for Vegetarian Times! He'll be happy to hear you all enjoy his magazine :).

[nektarine]

MMmm, i like the looks of these chili recipes! i need something quick & easy for a weeknight, but i'm willing to take some extra time on the weekend.

i honestly prefer Food & Wine and Cooking Light over Veg Times. i subscribed to VT a while ago before their fancy style-makeover, and while they had MORE recipes back then, i *still* found that there were few that intrigued me. we picked up a copy at Whole Foods a few weeks ago, and there were maybe 2 recipes in the whole thing that really grabbed me. i have one of their older cookbooks, with a few tried & true faves in there, but i tend to pass on the mag.

sweetred....
we've been making the sweet potato latkes for years now... so they are predictably good! :) i don't get up to boston much, but if i did, i would certainly check out her restaurant.

************************************************** ****

we made the most scrumptious huevos rancheros (sp?) on sunday! we get into this rut where we eat eggs & morningstar sausages every sunday... and this week i decided to put an end to it. we bought some black beans, avocados & sour cream. then we cooked up eggs omelette style while the tortillas were heating up. in order, we arranged: tortillas, eggs, cheese & black beans, and garnished with sour cream, guacamole (i just mashed them up w/ some salt, spices & chopped cilantro) and salsa from the night before! it was delicious, and relatively quick.

bought the ingredients for this recipe last week, and still haven't given it a go!
from Food & Wine, Nov. 2005


Cumin-Spiced Red Lentil Burgers

TOTAL TIME: 1 HR
SERVES: 4
The Good News The red lentils in these spicy, Indian-inspired vegetarian burgers don't need to be soaked and cook superquickly. What's more, they are rich in B vitamins, fiber and folate, which help fight heart disease and birth defects.
ingredients

* 1 1/2 cups red lentils (see Note)
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 1 small onion, finely chopped
* 3 medium carrots, finely chopped
* 3 garlic cloves, minced
* 1 1/2 teaspoons ground cumin
* 1/4 teaspoon cayenne pepper
* 3/4 cup plain, dry bread crumbs
* 1/4 cup coarsely chopped parsley leaves
* 2 large eggs, lightly beaten
* 1 tablespoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 1 cup plain low-fat yogurt
* 1 teaspoon fresh lemon juice


directions

1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.

MAKE AHEAD The lentil burgers can be prepared through Step 2 and refrigerated overnight.

NOTES Red lentils are available at health-food stores and Middle Eastern markets.
One Serving 621 cal, 27 gm total fat, 4.3 gm saturated fat, 71 gm carb, 11 gm fiber.


and i'd like to make these carrots the same night:

Carrots with Lime Butter
TOTAL TIME: 25 MIN
SERVES: 4
The Good News A little butter not only adds a hint of richness to this piquant recipe, it also helps promote the absorption of vitamin A from the carrots.
ingredients

* 2 tablespoons unsalted butter
* 1 1/2 pounds carrots (6 medium), sliced 1/2 inch thick on the diagonal
* 2 scallions, thinly sliced
* 2 tablespoons fresh lime juice
* 1 teaspoon finely grated lime zest
* Kosher salt and freshly ground pepper
* 2 tablespoons chopped pecans
* 1 tablespoon chopped parsley


directions

1. Melt the butter in a large skillet. Add the carrots and scallions and cook, stirring occasionally, over moderate heat until the scallions are softened, about 3 minutes. Add the lime juice and lime zest and season with salt and pepper. Cover the skillet and cook the carrots until they are crisp-tender, about 15 minutes. Stir in the pecans and parsley. Serve at once.

NOTES One Serving 155 cal, 9 gm total fat, 3.9 gm saturated fat, 19 gm carb, 6 gm fiber.

[Jessica]

This is one of my favorites! I slice the eggplant thick sometimes and have it on a roll as a sandwich too. The recipes states you could marinate it overnight, but I wouldn't do it for more than an hour or two--it can get mushy and the flavor becomes overpowering. I've also done this in my oven instead of on the grill.

Grilled Oriental Eggplant

2 medium eggplants
Kosher salt
Marinade, recipe follows
Sesame seeds, for garnish

Preheat an outdoor grill to medium heat.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.

Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.

Marinade:
1/4 cup soy sauce
3 tablespoons light brown sugar
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger
3 cloves garlic, minced

Whisk together all ingredients in a small bowl. Let stand for 10 minutes.

[nektarine]

dude, this needs a serious BUMP!
i've been eating baked sweet (and regular) potatoes and pizza way too much.


new--preferrably easy-- recipes welcomed! :D

[Amuse Bouche]

Wendy - I think most of Trader Joe's simmer sauces are vegetarian -- you could try simmering some tofu and vegetables in them -- the korma and masala are particularly good, but I also like the Moroccan one.

I have a bunch of recipes and I'm too lazy to type them out right now, but I also have a few veggie cookbooks I'm not using, and I'd be happy to bring them to the next book club, too.

[meganth]

I've gotten into the habit of making a weekly menu and buying all those groceries on Sunday. It seems to help us eat really healthy and doesn't make me crazy when i get home from work trying to figure out what to make for dinner!

Last weeks menu was:
Monday - Mozzarella, Sun dried tomato and basil panini
Tuesday - Baked eggplant parmesan
Wednesday - Homemade pizza
Thursday - Leftovers
Friday - Eat out


I've figured out that i can make panini's in the George Foreman grill and i'm loving it!!! I keep trying to come up with different panini recipes.

Here's my eggplant parm recipe. It's by far my favorite - it's from the Moosewood Cookbooks.

Moosewood Eggplant Parmesan
Moosewood Restaurant

2 medium eggplants
3/4 cup milk
2 cups fine bread crumbs or wheat germ (or a combination)
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
italian tomato sauce
1 pound mozzarella cheese
1/2 cup parmesan cheese

Preheat oven to 375 degrees.

Either lightly lube (oil, pam, whatever) a baking tray and a 9x13 inch pan or use non-stick versions of the same.

Cut the eggplants into circles 1/2 -inch thick. Place the milk in a shallow bowl; combine bread crumbs and/or wheat germ with herbs on a plate. Dip each eggplant slice in the milk, moistening both sides, then cover both sides thoroughly with the crumb mix. Spread the prepared slices on the baking tray and pan, and bake for approx. 20-30 minutes (or until tender). Remove from oven, and pile them gently on the baking sheet.

Then, without cleaning the pan, ladle some tomato sauce into the pan and spread out over the bottom. Add a layer of eggplant slices and cover them with more sauce. Spread some mozzarella over the sauce, and repeat the layering process until you run out of either room or ingredients. Sprinkle the top with lots of parmesan. Bake uncovered for about 40 minutes, or until heated through and bubbling around the edges. Remove from oven and let sit for about 10 minutes before serving.

[wendalah]

I need to go to Trader Joe's. I don't usually go there because they don't take American Express, at least the ones near me don't. (Please don't laugh at me--I hate using more than one credit card, and AmEx is our primary one...I have this crazy prejudice against retailers that don't accept AmEx :D.)

[Katy]

Tonight we're having a pesto white bean soup...

2 cups veggie broth
2 cans of white beans - drained and rinsed
2 TBS pesto
2 TBS parm cheese (I'm sure you could soy/tofu the cheese)

Heat the broth and beans for 10 minutes. Mix in pesto and parm cheese. Eat!

It's on the stove now on low - just waiting for my hubby to come home (with the oven on low to heat some focaccia with it)

[prudies]

*subscribing*

I'd really like to start cooking more vegetarian meals. I want easy, tasty, lowfat, cheap veggie meals. Is that too much to ask for? ;)

[cantwait]

I'm not a vegetarian but I like to cook that way :o The recipes just seem so much more interesting, flavor-wise. And sometimes I just don't feel like dealing with meat.

Here's one I made the other day. I served it with steamed rice that I had flavored with coconut milk and ginger. I also added about half a sliced onion with the eggplant.

INDIAN-SPICED EGGPLANT
Can be prepared in 45 minutes or less.

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh coriander

In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.

Remove skillet from heat and let eggplant stand, covered, 5 minutes.

Serve eggplant sprinkled with fresh coriander.

Serves 2.
Gourmet
December 1997

My vegan SIL made this for some holiday last year and now I make it all the time too. I modified it since I didn't have the original recipe and I never added the sweet potatoes - I'll have to try that! If I have them, I add small halved fingerling potatoes to it as well, and usually peas for my little one. This one's also served over rice.

Thai Chickpea Curry

2 large cans chickpeas
2 cans light coconut milk
1 Teaspoon minced garlic
3/4 Pound sweet potatoes -- peeled and cut into 1-inch chunks
1 cup (drained) plum tomatoes -- coarsely chopped, fresh or canned (I use 1 can)
1 Tablespoon mild curry powder
1/4 Cup minced fresh coriander
1/2 C Minced Fresh Basil
1 Tbsp Tamari Soy Sauce

Mix in a large pot and simmer for 20-30 minutes to blend flavors. Taste for seasoning. Serve over brown rice. Serves 6.

[skyblu]

Okay, ladies. Here's my problem. I'm throwing a fancy-ish but small dinner party, and two of our 4 guests are vegetarian. And another is allergic to mushrooms. And I'm allergic to fish and seafood (which isn't vegetarian anyway).

So, I have some ideas for hors d'oeuvres (leek and feta cheese tartlets, roasted chickpeas with cumin, crudites with dip, and stilton cheese and mushroom turnovers - which the mushroom-allergic guy will have to skip). I have a good salad (mesclun greens with goat cheese, walnuts and dried cranberries with balsamic vinaigrette). I have a crowd-pleaser dessert (cheesecake).

However, I can't think of an entree that's vegetarian and "filling" enough for the meat eaters, and, on top of that, somewhat gourmet. Pasta may be an option.

Any other ideas? I'm racking my brain on this one!

Thanks for your help!

[sublime311]

I don't have recipes, but I think you could definitely do a lasagna type dish and really make it interesting instead of the usual red sauce. Maybe you could make two varieties to keep things interesting. You might also try vegetariantimes.com (http://www.vegetariantimes.com/) they always have some really great and interesting recipes!

I would stay away from tofu/soy as a main dish if possible. Having been a vegetarian for many years, I can tell you that not all vegetarians enjoy meat-replacement foods (like trying to pass off soy crumbles as ground beef, etc).

Good luck! I would love to hear your final menu!

[tlew12778]

Eggplant Parm. or Artichoke Parm. You can do individual portions to make it look nicer.

A vegetable flan with roasted veggies on the side.

Roasted portobello is a good meat substitute as well.

[skyblu]

Thank you both!

I finalized the menu:

Hors D'Oeuvres:
Leek and feta tartlets
Roasted chickpeas with cumin
Crudites with dip
Stilton and mushroom turnovers

Appetizer:
Curried pumpkin soup

Main course:
Carmelized onion tart
Mesclun salad with goat cheese, walnuts and dried cranberries with balsamic vinaigrette

Dessert:
New York cheesecake

Alternatively, I might do cheese tortellini with a gorgonzola cream sauce and fresh shaved parmesan for the main course. And serve it with some prosciutto for the "meaties".

THanks for your help, CC ladies and LJ friend!

[TracieB]

Man, can I be invited? Yum!

Have fun at your party!

[chrisinluv]

It sounds like a fantastic menu! One word of caution, though. I've seen some cheesecake recipes which call for sour cream or even gelatin. Sour cream contains gelatin, and gelatin is not a vegetarian product. You have obviously taken much care in finalizing this very thoughtful menu. Bottom line, though- with a meal like this, I am sure everyone will appreciate your efforts.

[skyblu]

Thanks guys! You can all come over! ;)

chrisinluv, my cheesecake recipe doesn't take sour cream or gelatin, but it does have cream cheese, and eggs. The veggies just don't eat meat, but they did specify that they are not vegan or anything like that. Do you think cream cheese would be ok? Their exact words were "we don't eat flesh". (ew)

[TracieB]

I think cream cheese is just fine. I eat it all the time... mmm...!

[mrstim]

YUM I wanna come too!! :D Have fun!

[chrisinluv]

I'm sure cream cheese will be great. skyblu, if you have some spare minutes, would you mind coming back and posting the recipes for the biggest hits from your dinner party? I know I've been drooling at the thought of this food and I'd love to try some new stuff.

[skyblu]

Thanks for the cream cheese replies!

chrisinluv, I'll post "approximations". I'm horrible at sharing recipes because I just throw things together without measuring or anything! But I can post the "idea" of how to make things. This usually works well if you know your way around the kitchen, but if you're not a cook, you may find my methods confusing! A good friend of mine complains of that because she needs extremely detailed directions (i.e., 3/4 tsp of ground pepper), and I can't do that. :p

[Evie]

Bumping this thread up because I am looking for some good vegetarian sandwich recipes to pack for lunch.

So far this one sounds good to me:

Low carb bread
Beefsteak tomatoes
Red Onion
Balsamic Vinegar
Sprouts


Any other suggestions?

[crazycaro]

Evie, I think grilled zuchinni would be awesome on that sandwich, and maybe even sharp cheddar. In fact, if you make it now I promise to eat it all up. :D

[crazycaro]

Two of my fave things involve the use of roasted vegies. I then use them in a risotto or in a vegie lasagne, roasting the vegies just adds so much flavour. I roast a whole variety, carrots, pumpkin, zuchinni, beans, cauliflower, brocolli. Yum!

I am also a huuuuge fan of roasted tomatoes, god they are good! They are wonderful on their own, or in sandwiches, in pasta, rice etc.

You could roast vegies, add a tomato sauce - top this mix with mashed potato and bake and have yourself a yummy vegie shepherds pie.

I sometimes love making a really simple pasta. For the sauce I saute onion and garlic, add a couple chopped tomatoes, some water, some chicken stock and some lentils. Cook it down a bit, leaving some liquid. Mix through pasta. It is really nice splashed with lemon and balsamic vinegar too.

Gosh I'm hungry now.

[nektarine]

i don't have many good veggie sandwich recipes, but i wanted to bump this thread to share some other good finds!

first 2 are from Food&Wine, and the soup is CL. randomly found the dressing in a google search!

Arugula Salad with Grilled Mushrooms and Goat Cheese
http://www.foodandwine.com/images/sys/fw200602_arugula.jpg
ACTIVE TIME: 25 MIN
TOTAL TIME: 50 MIN
SERVES: 4

ingredients:

* 1/2 cup dry white vermouth
* 1/2 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 1 pound mixed mushrooms— oyster, shiitake, portobello and cremini
* 1 tablespoon white wine vinegar
* 1 tablespoon very finely chopped shallot
* 4 ounces baby arugula
* 1/4 cup coarsely chopped walnuts
* 1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)


directions

1. In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
2. Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
3. Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat. Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.

NOTES One Serving 243 cal, 21 gm total fat, 4 gm saturated fat, 8 gm carb, 1 gm fiber.


*******


Poblano-and-Cheddar-Stuffed Portobello Mushrooms

these were absolutely delicious! i added extra cheddar to top them.
http://www.foodandwine.com/images/sys/fw200602_portobello.jpg

ACTIVE TIME: 40 MIN
TOTAL TIME: 1 HR
2 MAIN-COURSE SERVINGS

ingredients:

* 2 poblano chiles
* 4 jumbo portobello mushrooms (about 6 ounces each), stemmed
* 3 tablespoons plus 1 teaspoon extra-virgin olive oil
* Salt and freshly ground black pepper
* 1/3 cup finely chopped onion
* 1 cup baby spinach
* 1/2 cup cooked rice
* 1/4 cup shredded sharp cheddar cheese
* 2 tablespoons coarsely chopped cilantro


directions

1. Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, 3 to 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel, core and seed the poblanos then finely chop them.
2. Brush the portobello mushrooms with 3 tablespoons of the olive oil and season with salt and pepper. Grill or broil the mushrooms over high heat, turning, until softened, 10 to 12 minutes. Transfer to a plate, stem side down; let drain and cool.
3. Meanwhile, in a medium skillet, heat the remaining 1 teaspoon of olive oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the baby spinach and cook until wilted, about 1 minute. Transfer the spinach to a sieve and press out the liquid. In a bowl, mix the spinach with the rice, cheese, cilantro and poblanos. Season with salt and pepper.
4. Preheat the oven to 325°. Season the mushroom caps with salt and pepper. Spoon the rice mixture into the mushrooms, mounding it slightly. Transfer the mushrooms to a baking dish and bake for about 20 minutes, or until the cheese is melted and the top is lightly browned. Serve warm or at room temperature.

MAKE AHEAD The cooked stuffed mushrooms can be refrigerated overnight. Bring to room temperature, cover and bake in a 325° oven for about 20 minutes, or until they are heated through.

NOTES One Serving 214 cal, 15 gm total fat, 3.4 gm saturated fat, 18 gm carb, 5 gm fiber.



*********



Bean and Barley Soup
From Cooking Light

http://i.timeinc.net/cooking/images/2006/cl_42323.2_m.jpg

i didn't have enough pinto beans, so i threw some navy beans in as well... turned out great!

1 cup dried borlotti or pinto beans
1 tablespoon olive oil
2 cups finely chopped red onion
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup chopped fresh basil
9 cups water
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 bay leaves
1/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
2 tablespoons grated fresh Parmesan cheese

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.

Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.

Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.


Yield: 4 servings (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)

NUTRITION PER SERVING
CALORIES 308(16% from fat); FAT 5.4g (sat 1.1g,mono 2.9g,poly 0.8g); PROTEIN 14.6g; CHOLESTEROL 2mg; CALCIUM 154mg; SODIUM 676mg; FIBER 12.5g; IRON 4.4mg; CARBOHYDRATE 52.6g


********

Shalloy-Soy Vinaigrette

this sauce is just an all-around great thing, for salads or just dipping vegetables or bread. i always enjoy the soy-sauced based dressings (especially the ones with shallots!) at restaurants, so i wanted to try & recreate one at home.


Makes 3 1⁄2 cups (i cut the recipe in half and it was more than enough!)

Lasts 2 weeks, refrigerated

* 1 cup grainy mustard
* 8 medium shallots, roughly chopped (about 1 cup)
* 1⁄4 cup Chinese black vinegar, or balsamic vinegar
* 1⁄2 cup naturally brewed rice wine vinegar
* 1⁄4 cup soy sauce
* 2 tablespoons sugar
* 2 cups grapeseed oil or canola oil
* Kosher salt and freshly ground black pepper to taste

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.

[nektarine]

bumping - because i need new recipes!!!

[emmjay]

I made a quiche/tart with some red chard over the weekend - it came out really well! It's not vegan - there is egg and dairy in it. Oh, and I used a prepared 9" pie crust.

Chard Tart
2 Tbsp olive oil
1 medium red onion, diced
2 cloves garlic, minced
1 lb chard (you can sub spinach, escarole or a combination), stems removed and leaves chopped
2 Tbsp fresh chopped basil
1/4 tsp salt
1/8 tsp ground black pepper
pinch cayenne pepper (or more to taste)
3 eggs, lightly beaten
1/3 cup cream or half-and-half
1 cup grated Parmesan cheese

Preheat oven to 375°.

Heat oil in large skillet over medium-low. Cook onions until translucent and very soft, about 12 - 15 minutes. Increase heat to medium and add garlic and chard. Saute for 8 - 10 minutes until wilted and soft. Add seasonings.

In a bowl, combine eggs, cream and cheese. Add chard mixture and stir to combine. Pour into pie crust and bake for 30 - 35 minutes until firm and lightly golden on the top.

******************

Next time I'm going to cut down on the parmesan cheese - I think it would be just as good if you just sprinkled about 1/4 cup of cheese over the top before baking instead of mixing it in with the eggs/cream.

[DogMama]

veggie and rice Chowder

2 TBSP butter or olive oil
1 red onion chopped
1 small yellow squash chopped
1 small zuccini squash chopped
1/2 cup sliced fresh mushrooms

cook in a dutch oven on med heat (stovetop) until veggies are slightly soft
then add

3 cups frozen veggie mix (corn, carrots, peas, and green beans)
2 cups veggie or chicken broth
1 6.2 oz box long grain and wild rice mix (and seasoning packet that is in box)

bring to a boil, then reduce heat stirring occasionaly until the rice is fluffly.
then add

1 can condensed cream of potato soup
1 1/2 cups of milk

cook until mix reaches a creamed consistency.

This is my only veggie recipie but I love it because of the colors, flavors, and because it's so filling!

[MLA]

Some of my favorites:

SPICY VEGETARIAN CHILI
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, sliced into thin coins
1 green bell pepper, coarsely chopped
2 each small zucchini and small yellow squash, cut into 1/2-inch dice
1 can (28 ounces) crushed tomatoes
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (15 1/4 ounces) corn, with liquid
6 ounces tomato paste
1 can (4 ounces) chopped green chiles, with liquid
6 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon pepper
Sour cream (for garnish), optional
Grated Cheddar cheese (for garnish), optional
1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.




Wild Mushroom Risotto
1/2 ounce dried porcini mushrooms
4 cups water
1/2 tablespoon olive oil
1/2 large onion, finely chopped
2 large garlic cloves, minced
4 large sage leaves, sliced
1 cup Arborio rice or medium-grain rice
1/4 cup dry red wine
1/2 cup grated Parmesan cheese
Minced fresh parsley
Additional grated Parmesan cheese
Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Chop mushrooms.
Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add mushrooms and sage and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, 3 minutes.
Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.



Garlic and Cheese- Stuffed Mushrooms
24 mushrooms
1/4 cup finely chopped green onions
2 cloves garlic, finely chopped
1/4 cup butter
1/2 cup dry breadcrumbs (packaged)
1/4 cup parmesan cheese
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper


40 minutes 20 mins prep

Remove Mushroom stems and chop finely.
In a small pan, cook stems, green onions,garlic and butter over medium heat til tender, about 5 minutes.
Remove from heat and add all remaining Ingredients except caps.
Fill caps with mixture, place in baking dish.
Bake 350 degrees for 15 minutes.

[greenbunny]

This is my own recipe, modified from a brown rice casserole in "The Complete Tightwad Gazette".

Barley and Lentil Casserole

2 cups water or broth (2 cubes bouillon)
1/2 cup lentils
1/2 cup barely
1/3 cup soup mix beans
3 slices onion (I prefer red)
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
2 gloves fresh garlic (optional)
8 ounces tomato sauce
1 cup grated cheese (I prefer mozzarella)


Preheat oven to 300 degrees F.

Mix all ingredients except sauce and cheese in a baking dish.

Cook 30 min. covered with lid, stirring when top layer looks dry.

Take off lid and cook 70 min. uncovered, still stirring when top layer looks dry.

Pour on tomato sauce and sprinkle with cheese, cook another 35 min. (no stirring anymore).

~~

I like to make several of these at once. For freezing and reheating, start with another extra 1/2 cup of water or broth, then shave 5-10 minutes off each set of cooking times. Reheat at 300 degrees for about 30-45 minutes.

[SweetRed]

Coincidentally, this week I made the Bean and Barley Soup nektarine posted above and it was delish! Next time I might add just a little more hot sauce.

Tonight I made this and it is SO yummy. It's a bit time-consuming to make, but since it can be done partly in advance and then just popped in the oven, I think I'll hang onto this one:

Roasted Shallot and Butternut Squash Pasta
From Cooking Light

Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake.

Squash:
3 tablespoons olive oil, divided
3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)
8 shallots, peeled (about 1/2 pound)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh sage
2 tablespoons crème fraîche
2 tablespoons dry white wine
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped

Pasta:
12 ounces uncooked penne (tube-shaped pasta)
2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided
Cooking spray

Preheat oven to 375°.
To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.

Reduce oven temperature to 350°.

To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.

Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.

[nektarine]

thanks for the recipes ladies.... keep 'em coming!
:)

we're big barley people, so i am going to give that casserole a try! also interested in the wild mushroom risotto, even though i feel like we eat entirely WAY too much risotto.

sweetred...
so glad you guys enjoyed the soup! i thought i recognized that b-nut sqaush/shallot pasta, but actually i have yet another squash/shallot recipe from CL. we used to make it all.the.time... that we had to take a timeout from bnut squash! the one we used didn't involve creme fraiche though, and i think it was with papardelle pasta.

i am going to do some more recipe hunting for tonight's grocery trip...if i make anything worthwhile i'll be sure to pass it on.

[nektarine]

MMmm. made this pad thai yesterday, and it was wonderful! not as orange-y looking as thai-restaurant pad thai (and i think our noodles were too wide!), but the flavors were RIGHT on. and i used the extra coconut milk to make a pina colada! :)

Pad Thai with Tofu
From Cooking Light

Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup

Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges

To prepare sauce, combine first 5 ingredients, stirring with a whisk.

To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.


Yield: 5 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 385(29% from fat); FAT 12.5g (sat 3g,mono 4g,poly 4.2g); PROTEIN 13.5g; CHOLESTEROL 0.0mg; CALCIUM 365mg; SODIUM 868mg; FIBER 4.6g; IRON 7.1mg; CARBOHYDRATE 55.8g



*************

tonight we are making the bnut squash & shallot pasta that sweetred posted above! it seemed like it would be a nice comfort dish for a chilly winter night.

[Elenna]

I've made this a couple of times and love it. Even my non-vegetarian friends liked it.

Black Bean Enchilasagna
from Vegetarian Menu Mailer

10 tortillas cut into wedges (you can use flour or corn tortillas, I've tried them both though I prefer the flour)
2-14oz cans black beans, drained
1-14oz can Green Chili Enchilada sauce
1 cup salsa
1 tablespoon cumin
1 tablespoon garlic powder
8 oz shredded cheddar cheese (though I prefer to use 16oz)

Preheat oven to 350 degrees F. Mix together the enchilada sauce, salsa, cumin, and garlic powder in a pot. Bring to a low simmer. Grease the bottom and sides of a lasagna pan. Put a layer of the enchilada salsa sauce on the bottom of the lasagan pan. Then a layer of the tortilla wedges. Then a layer of black beans, then a layer of cheese. Repeat those layers until you run out of beans and top off with a layer of tortillas, sauce and cheese (in that order)(I prefer to put a very solid layer of cheese on the top). Bake for 40-50 minutes. Let cool 10 minutes. Then slice and serve.

[greenbunny]

I've been paging through some of our veggie recipe books this week and I'm getting frustrated...soooo many things that look good use mushrooms, and DH loathes them. I wish veggie recipes didn't rely so heavily on mushrooms.

[BlackMagicRose]

I am looking for a good and easy salsa recipe. Does anyone have one?? I am living in Austria now and there are not too many mexican foods here. I miss my salsa!! Please share any recipes. Thanks!!!!

[chrisinluv]

I've been paging through some of our veggie recipe books this week and I'm getting frustrated...soooo many things that look good use mushrooms, and DH loathes them. I wish veggie recipes didn't rely so heavily on mushrooms.

I wish I had an answer for you! I used to hate mushrooms as well, but finally gave in and started using them. They aren't too bad now. Sometimes if it's not required for them to be bite-sized, I put them in the chopper and pulverize them! My problem was always with the texture, so this helped sometimes. I got the idea from my friend, whose DH hates mushrooms, to the point where he lied about being allergic to them. One day, he ate something at a friend's house that had finely chopped mushrooms with no problem. After that, she just chopped them up, and he finally admitted he just doesn't like the texture..


BlackMagicRose Here's a salsa recipe from a website I bet you'll love. I have tried several salsa recipes from there. salsa-recipes.com (http://www.salsa-recipes.com/salsa-1/r14.htm)
Basic Salsa
Ingredients:
1 Whole clove garlic
1 lb Ripe plum tomatoes, cored
-and finely diced but not
-peeled
1/2 sm Red onion, finely chopped
1/4 c Minced fresh coriander OR
1/4 c Minced flat leaf parsley,
-plus 1/2 tsp ground
-coriander
1 tb Lime juice
1/4 ts Salt

[emmjay]

I've been paging through some of our veggie recipe books this week and I'm getting frustrated...soooo many things that look good use mushrooms, and DH loathes them. I wish veggie recipes didn't rely so heavily on mushrooms.
Neither DH nor I like mushrooms either so I usually substitute zucchini or eggplant if I can.

[merjmo]

BlackMagicRose: Just chop up things you like, and make sure to include a citrus juice (lemon or lime, my personal fave) and cilantro (sometimes called corriander).

Tomatoes
Jalapenos or Chipotle Chiles (seeding them makes them less hot)
Onion
Avacado
Cilantro
Lime Juice
Salt
Corn
Olive oil

You can also include things like tomatillos, radishes, and hot sauce (like Tabasco) to spice things up!

[Franzia]

Okay, here goes my 'toes in the water' first post! I like the cooking section but I'm afraid I don't fit into the general catagory of members...I'm fixin' to turn 61! I'm finding I'm apprehensive and that is NOT like me.

This a recipe I ran across somewhere out there, tried it and it's just fantastic... My caterer daughter has kicked it up a notch and it's a feature item with rave reviews. I think she adds gorgonzola or goat cheese. We cut the peppers lengthwise into 'boats'. Multicolors of peppers make it really look nice on the plate! I'm going to try the filling in Napa cabbage and - my most highly anticipated one - rainbow chard this summer when mine gets big enough.

BELL PEPPERS STUFFED WITH BARLEY

1 c. pearled barley
6 med. green, red, orange or yellow bell peppers
1/4 c. chopped onions
1/2 c. raisins (we use currants)
2 tbsp. chopped fresh mint or 2 tsp. dried
3/4 tsp. ground cinnamon
2 tbsp. lemon juice (we use dry white wine)
Pepper to taste

Cook barley in 6 to 8 cups (salted) boiling water for 30 minutes; it should be tender but still have some bite to it. Drain and reserve for later.

Preheat oven to 350 degrees.

Cut 1/2 inch slice off stem end of each bell pepper. Discard stem but chop up what pepper remains and reserve for later. Empty peppers of seeds and ribs.

Spray a large skillet with Pam or Baker's Joy (I use coconut oil or olive oil for everything); add onions and reserved chopped peppers. Stir fry for a couple of minutes. Add 1/2 cup water to the skillet, cover, and simmer over low heat for 10 minutes or until vegetables are tender.

Add to the skillet the cooked barley, raisins, mint, cinnamon, and lemon juice. Stir around for a minute or so and remove from heat. Season to taste with pepper.

Scoop the barley mixture into the hollowed-out pepper cases. Fit the peppers into a baking pan so that the peppers touch and help support each other. Add about an inch of water to the pan. Cover and bake for 45 minutes to 1 hour or until tender. (We crumble cheese of choice on top to serve but it's not called for.) Makes 6 stuffed peppers.


Another thing I've been making lately to go with Mexican meals - this stuff is incredible!) that my sister and I happened upon at a demonstration of Mexican cheeses at WalMart. This young lady said her grandmother just threw this together and the whole family makes it...literally everyone has asked for the recipe! It's great to put on tacos instead of the usual lettuce, onion, cheese, tomato...etc.

All the ingredients are 'to taste'. All you do is get either a coleslaw mix (bagged or make your own) - or we buy the broccoli slaw mix. Chop it up a little finer than it comes and toss it into a bowl. Dice up some tomatoes (I prefer romas) and toss them in. Chop up some fresh cilantro - not to little pieces, just chopped up a bit. Toss that in. We use cotija - it should be a crumbly Mexican cheese. Crumble that in and toss it up good...that is IT! No dressing! Oops, I forgot, you can de-vain and de-seed a fresh jalapeno and mince it up if you want... It's great with 'scoopers' - either tortilla or Fritos. Fantastic with the lime tortillas, too. It can be used as a dip or a side salad or as I said on a taco or burrito...we're all hooked.

Everyone asks if feta would work. I, personally, don't think so but it's a free country.


Although we're not vegetarians (well, except my sous chef Pepper - that's him in my avitar going to work!) a no meat meal is very refreshing. Being from TN, a good ole bowl of pinto bean soup and cornbread is a meal fit for a king! I make my beans with 4 things - beans, water, a whole garlic bulb minced up (i.e a LOT) and add salt the last 45 min/hour...you never miss the ham hock. The other thing we eat is potato soup and cornbread. Okay, gotta go get some beans on and make cornbread tonight - that's one of my sous chef's favorites!

I love roasted garlic hummus with pita wedges, too - not to mention baba ghannouj! Smoked salmon mixed with mayo and a good bunch of prepared (not creamed) horseradish takes me away! Mixing just softened cream cheese with prepared horseradish is out of this world, too - spread on a cracker, big chunk of fresh ciabatta or french bread, pita or in a sandwich.

As a breast cancer survivor, I was told to not eat animal fats and I had to come up with ways to flavor things - Wright's Liquid Smoke and/or toasted sesame oil! Experiment with spices, it's amazing how great it makes a vegetarian dish taste better.

I keep forgetting stuff! I make this fresh grape focaccia that's a meal in itself, to me. It's just any slack (wetter) dough formed out into a thinnish rustic oval on a coarse cornmeal dusted sheet pan. Let it raise just a bit and poke grapes (I prefer black grapes) all around on it - a lot of them...brush liberally with olive oil and let it raise a half hour or so. Poke the grapes back down into the dough firmly cause they want to raise, too, sprinkle sparsely with coarse salt and chopped rosemary and put it in a hot oven until it's nicely browned - TO die for! It's great to sprinkle with stilton or Maytag blue cheese and chopped walnuts, too...I put the stilton on once it's starting to brown and let it finish. Best fresh out of the oven.

Great thread!

Franzia

[chrisinluv]

Franzia,
Welcome to CC. :)

As a breast cancer survivor, I was told to not eat animal fats and I had to come up with ways to flavor things - Wright's Liquid Smoke and/or toasted sesame oil! Experiment with spices, it's amazing how great it makes a vegetarian dish taste better.

Congratulations on winning your battle with cancer! I didn't know that animal fasts may contribute to cancer, but it definitely would not surprise me. Have you ever tried Bragg' (http://ebmhost1.ebm.bestsoftwarehost.com:846/iwwidb.pvx?;multi_item_submit)s? I love that stuff!

[beetle]

Hi, everyone. New here. I'm a life-long vegetarian, so I’m always looking for ways to introduce new foods and keep things interesting. Here are a few of my favorite recipes. (I can’t remember where I got most of these recipes any more.)

Seriously the best lasagna I’ve ever had, but not terribly cheap to make!
Spinach Pesto Lasagna
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 package dried pesto sauce mix

6 cups bottled chunky pasta sauce
1 onion
10 cloves garlic
3 small jars marinated artichoke hearts
1 package fresh sliced mushrooms

12 no-boil lasagna noodles from one 8-ounce package

2 cups grated Fontina cheese

Saute onion in olive oil until soft over medium heat. Place in a medium bowl. Saute mushrooms in olive oil over medium-high heat until browned, and add to onions. Either saute or roast garlic and chop, adding to bowl. Drain artichoke hearts, slice, and add to bowl. (I often do this the day before the rest of the prep to break up the process.) Add 1 1/2 jars of prepared sauce to vegetables and stir.

Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend in spinach and pesto.

Brush 13x9x2-inch glass baking dish with oil. Spread about 1 1/2 cups pasta sauce in prepared dish (to cover bottom). Arrange 3 noodles side by side atop sauce. Spread 1/3 of ricotta cheese/spinach mixture over in thin layer. Spread tomato sauce mixture over ricotta. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 1/2 cups sauce.

Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

Makes 8 servings.

_______________________

Made this for Christmas one year, and it was a huge hit. It only serves four, though.

Roasted Portobello Mushrooms Filled with Winter Vegetables and Fontana½ cup garlic breadcrumbs (see below)
4 large Portobello mushrooms (stems removed)
Garlic Oil (see below)
Salt and pepper
2 tlb extra virgin olive oil
½ lb white mushrooms, quartered, about 2 cups
1 tlb minced garlic
½ cup white wine
2 medium leeks, white parts only, cut in half lengthwise, sliced and washed, about 2 cups
1 fennel bulb, halved, cored and outer leaves removed, cut into large dice, about 1 cup (I’m not a fennel fan, so I just left this out)
1 large red pepper, cut into large dice, about 1 1/3 cups
6 oil packed sun-dried tomatoes, diced, about ¼ cup
2 tlb chopped fresh herbs: flat-leaf parsley, chives, thyme and oregano
2 ounces Fontana cheese, grated, about ½ cup
½ ounce parmesan cheese, grated 2 to 3 tablespoons

Make the garlic bread crumbs.

Preheat oven to 400F.

Brush the mushroom with garlic oil, sprinkle lightly with salt and pepper, and place them gill side up on a baking sheet. Roast for about 10 minutes, turn them over and roast until tender, about 10 minutes more.

Lower the heat to 375F.

Heat 1 tablespoon of the oil in large sauté pan and add the quartered white mushrooms, half the garlic, ¼ teaspoon salt and a pinch of pepper. Sauté over high heat until the mushrooms are tender and golden, about 5 minutes, adding a little water if needed to keep them from sticking. Add the wine to deglaze and cook until the pan is nearly dry. Transfer to a bowl.
Return the pan to heat with the remaining oil and add the leeks and remaining garlic, ¼ teaspoon salt, and a pinch of pepper. Sauté over medium heat until the leaks are wilted, about 3 minutes. Stir in the fennel and red pepper and cook until tender, 3 to 4 minutes more. Add the mushrooms and the sun-dried tomatoes and cook everything tighter for 5 minutes. Transfer to a bowl and set aside to cool. Add the herbs, the Fontana and the Parmesan to the vegetables.

Heap the filling in the mushroom caps, firmly cupping the top to make a dome. Place them in a lightly oiled baking dish. Sprinkle the garlic breadcrumbs over the mushrooms. Bake until the filling is heated though and the top is crisp and golden 15 to 20 minutes.

Garlic bread crumbs: Brush thin slices of crusty bread with garlic olive oil and bake until crisp and thin; crush to course crumbs in food possessor.

Garlic oil: To make garlic oil, mince 1 tablespoon garlic and cover with ½ cup EVOO. Let sit 30 minutes.
_______________________

This recipe is requested at every family holiday gathering now. I love butternut squash, and this is my favorite way to eat it!

SCALLOPED BUTTERNUT SQUASH
Active time: 40 min Start to finish: 1 1/2 hr

1 teaspoon salt
Rounded 1/4 teaspoon black pepper
5 1/2 to 6 lb butternut squash
5 oz Oka cheese or mild Cheddar, rind discarded and cheese coarsely grated on large holes of a box grater (1 1/3 cups)
1 1/2 cups heavy cream
3 fresh thyme sprigs
Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise.
Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes.
Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
Cooks' notes:
• Squash can be baked (but not cut into rounds) 2 days ahead and cooled, uncovered, then chilled, covered. If cutting rounds, cut them out while gratin is cold, then transfer to a buttered baking sheet and reheat in lower third of a preheated 350°F oven 15 minutes. If leaving gratin whole, reheat in middle of a 350°F oven 25 minutes.
• In the photographs, we stacked 2 squash rounds for each serving. Since we needed 16 rounds to do this, we cut 15 rounds from gratin and formed 1 more round from the scraps.

Makes 8 servings.

Gourmet
Gourmet Entertains
December 2003

[Franzia]

Franzia,
Welcome to CC. :)



Congratulations on winning your battle with cancer! I didn't know that animal fasts may contribute to cancer, but it definitely would not surprise me. Have you ever tried Bragg' (http://ebmhost1.ebm.bestsoftwarehost.com:846/iwwidb.pvx?;multi_item_submit)s? I love that stuff!

Thank you, crisinluv, it wasn’t fun and it’s been a few years but that chemo changes your body for the rest of your life. I think it is the type of fats from animals - saturated fats, I think, that’s not healthy. It’s not to say they ‘cause’ cancer just that it’s bad fat and not advantageous to maintaining a healthy body that’s already got enough to battle - they were stressing eating healthily but expressed no animal fats in particular. It’s pretty much a known fact that most animals are injected with God knows what and that chemicals usually are stored in fat in the body (bodies don’t know what to do with them because they aren’t natural and they aren’t food.) so, in a way, we could be getting those chemicals, too I eat only lean meats and I use only olive or coconut oil. (There’s always a little bit of a silver lining in every cloud, tho, they told my husband no more vacuuming nor washing windows or anything emulating either one! Yea!)

And, yes, I do use Braggs Amino Acids! I think it’s wonderful stuff. I use their vinegar with the mother, too - I think I could sip on it all day! I use it to cultivate my own red and white wine vinegars - to die for good, too. (btw, that link comes up ‘web access not available’???)

Franzia

[looch]

bump for me to read this later on! I am going to try to have 2 vegetarian days a week, wednesday and sunday. I have been reading a blog, i forget the name of it...i think it is vegan lunch box or something like that, and the ideas are great.

[meganth]

Anybody with anything new to share?

Here's what i made for dinner last night:

Lasagna Rolls Recipe courtesy Giada De Laurentiis

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.


-Minus the prosciutto, obviously!

[nektarine]

i'm so proud of what i whipped up for today's lunch, that i gotta share it! :)

Faux-Chicken Caesar Salad

you need:
*Simply Organic Caesar dressing packet
(you add 1/2 cup of mayo and 1/2 cup of milk to it)
*romaine leaves
*onions (i don't think traditional Caesar, i just like them in there!)
*shredded parmesan cheese
*Quorn faux-chicken cutlet
*croutons

1) i made the dressing according to the directions, using Miracle-Whip Free and skim milk. instead of using a full 1/2 cup of skim milk, i substituted a tad of half-n-half to make it richer.

2) cooked the Quorn naked cutlets in a frying pan with a tsp of olive oil. takes about 10 minutes.

3) tossed the dressing with lettuce, cheese and onions. then add croutons and top the salad w/ the Quorn cutlet.


it was surprisingly tasty! and i do not usually like the vegetarian version of caesar salad at veg. restaurants!

[nektarine]

eek - page 3! we need a bump! and i need more recipes...:)

****


we finally got around to making these lentil-burgers:

Cumin-Spiced Red Lentil Burgers

TOTAL TIME: 1 HR
SERVES: 4
The Good News The red lentils in these spicy, Indian-inspired vegetarian burgers don't need to be soaked and cook superquickly. What's more, they are rich in B vitamins, fiber and folate, which help fight heart disease and birth defects.

ingredients:
* 1 1/2 cups red lentils (see Note)
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 1 small onion, finely chopped
* 3 medium carrots, finely chopped
* 3 garlic cloves, minced
* 1 1/2 teaspoons ground cumin
* 1/4 teaspoon cayenne pepper
* 3/4 cup plain, dry bread crumbs
* 1/4 cup coarsely chopped parsley leaves
* 2 large eggs, lightly beaten
* 1 tablespoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 1 cup plain low-fat yogurt
* 1 teaspoon fresh lemon juice


directions:
1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.

MAKE AHEAD The lentil burgers can be prepared through Step 2 and refrigerated overnight.

NOTES Red lentils are available at health-food stores and Middle Eastern markets.
One Serving 621 cal, 27 gm total fat, 4.3 gm saturated fat, 71 gm carb, 11 gm fiber.

***********************

i can't believe we waited so long to give them a shot, i've had the red lentils sitting in the cupboard for months. they were great! the cumin-flavoring and texture reminded me a lot of falafel.

i don't have it typed up, but we made a tasty herb-gnocchi from the Jack Bishop Vegetarian Italian cookbook. it's the 2nd time we've made it, and i forgot just how tasty it is! it's a ricotta-based gnocchi so it's a little lighter than the potato-based version. if anyone is interested i can post it!

[PG-rated]

I've been browsing through, since I'm sick of eating pasta on Fridays during Lent, plus I'd like to have a few more meatless dishes in my regular rotation. It's hard to find new ideas, though, since DH doesn't eat eggplant, mushrooms, or tofu. :rolleyes:

SweetRed - Could you post a recipe for that Broccoli and Gorgonzola Past Bake mentioned on page 6? Thanks!

[nektarine]

welcome pg-rated. :)


we stayed in every night this weekend, and made 2 tasty pastas. we served the first one with broccoli rabe.

Garlicky Pasta with Fresh Tomatoes and Basil
From Cooking Light

This recipe shows how simplicity is a virtue--particularly if you have good tomatoes. The garlic flavor is pronounced; reduce the amount to 2 cloves, if you prefer. If you can't find campanella, try orecchiette, fusilli, or shells.

3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 310(27% from fat); FAT 9.4g (sat 1.9g,mono 5.5g,poly 1.2g); PROTEIN 9.8g; CHOLESTEROL 3mg; CALCIUM 81mg; SODIUM 677mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 47.4g


******************************************


http://foodandwine.com/images/sys/ACF12C.jpg

Gnocchi with Sweet Peas, Tomatoes and Sage Brown Butter
Food & Wine
SERVES: 4

ingredients:

* 3 medium baking potatoes (about 1 2/3 pounds)
* 1 large egg
* 1/3 teaspoon freshly grated nutmeg
* Kosher salt
* 3/4 cup all-purpose flour, plus more for dusting
* 4 tablespoons unsalted butter
* 12 large sage leaves
* 2 tablespoons chopped flat-leaf parsley
* Finely grated zest of 1 lemon
* 1 cup fresh or thawed frozen baby peas, blanched if fresh
* 1 pint yellow cherry tomatoes, halved lengthwise
* Freshly ground black pepper
* 1/2 cup freshly grated Parmesan


directions

1. Preheat the oven to 450°. Pierce the potatoes all over with a fork and bake for 1 hour, or until tender. Let cool slightly, then halve lengthwise and scoop out the flesh. Pass the potatoes through a ricer or food mill into a large bowl. Measure out 2 cups and let cool slightly. Save any remaining potatoes for another use.
2. In a medium bowl, using a handheld mixer, beat the potatoes at low speed with the egg, nutmeg and 1/2 teaspoon of salt just until combined. Mix in the flour until a soft dough forms.
3. Line a baking sheet with wax paper and dust it with flour. On a lightly floured surface, gently knead the dough for 1 minute, until smooth. Quarter the dough and roll each quarter into a 1/2-inch-thick rope; cut the ropes into 1-inch pieces and transfer to the baking sheet. Hold a fork with the tines pointing slightly downward and gently roll each piece of dough against the tines to make slight grooves.
4. Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently and boil for about 1 minute, or until tender. Using a slotted spoon, lift the gnocchi into a strainer to drain.
5. Melt the butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes. Add the Parmesan and toss to combine. Transfer the gnocchi to bowls and serve.



*********************************************


the first pasta was a much easier recipe, and i enjoyed it more. great for a spring dinner! the 2nd one was tasty (very filling!) but i think i like the ricotta-based gnocchi better. we used frozen baby peas in it because we didn't feel like trekking to Whole Foods, but it might be better with fresh sweet peas.

[nektarine]

whoah almost a month since any new posts!


made this friday night and it did not disappoint.
morels, saffron and cream: Mmmmm. we pan-fried Quorn naked cutlets and served them with the fricassee.

http://www.epicurious.com/images/recipes/recipe_results/full/photos/234437.jpg

SPRING VEGETABLE FRICASSEE WITH SAFFRON CREAM

2 cups baby carrots (about 3 bunches) tops removed, scrubbed
1 cup fresh peas or frozen, thawed

1 tablespoon olive oil
1 small onion, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, halved, thinly sliced
1/2 teaspoon (scant) saffron threads
3/4 cup fresh morel mushrooms
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
2/3 cup vegetable broth
1 1/3 cups whipping cream
1/2 pound asparagus, trimmed, cut into thirds
4 cups baby spinach leaves (about 3 ounces)


Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.

Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

Test-kitchen tip:
You can substitute dried morels for fresh in this recipe (this is what we did, even WF didn't have fresh ones!) Use 1/2 ounce dried morels; cover with 1/2 cup boiling water. Let soak until soft, about 20 minutes. Using slotted spoon, transfer mushrooms to small bowl. Add mushroom soaking liquid to carrot-saffron mixture (leaving sediment behind) after evaporating wine. Boil until almost dry, about 5 minutes, before adding broth.

Makes 4 servings.
Bon Appétit
April 2006
Tina Miller


************************************************** *****

[wendalah]

I haven't been in here in a while--what are Quorn cutlets? I need some new ideas!

This week is pretty much the same old, same old. We are making pasta with jarred sauce and garlic bread...soy meat tacos and veggie refried beans...tofu stir-fry...cheese enchiladas...I'm going to attempt either a white bean Italian soup or a corn chowder.

[JamBray]

I just made this last night and it was excellent (although I did leave off putting the mozzarella cheese and butter on top as it just seemed like too much):

Veggie Meatloaf with Checca Sauce, courtesy Giada De Laurentiis:

Checca Sauce:
1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper


Lentil Loaf:
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced


For the Checca Sauce:
Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.


For the Lentil Loaf:
Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

[SweetRed]

PG-rated Yikes! I'm so sorry I missed your post a whole month ago! :o

Here it is. I'm cutting back on the verbiage a little to reduce typing.

Baked Rigatoni with Broccoli and Gorgonzola
from: Vegetarian Planet by Didi Emmons

8 oz. dried rigatoni
2 T olive oil
3 garlic cloves, minced
1/2 bunch broccoli, cut into florets (about 4 cups)
1-1/3 cups ricotta cheese
3 oz. Gorgonzola cheese, crumbled (about 1/2 cup)
Salt and black pepper to taste
2 tomatoes, each cut into 8 wedges each (***)
1 cup grated parmesan or asiago cheese

1. Cook pasta

2. In a large skillet, combine the olive oil and garlic over low heat. Saute the garlic for 2 minutes or until the garlic releases its aroma (do not let it brown). Turn up the heat, and add the broccoli and 1 cup of water. Cook the broccoli, uncovered, for 3 minutes or until most of the water is evaporated. Add the ricotta cheese and the Gorgonzola. Stir the sauce until it is nearly smooth, and season it with salt and pepper.

3. In a bowl, combine the pasta, the cheese-broccoli sauce, the tomatoes, and 2/3 cup parmesan or asiago cheese. Add more salt and pepper to taste as necessary.

4. Preheat the oven to 400-degrees. Spoon the mixture into a 9x13 casserole dish. Sprinkle the remaining Parmesan cheese over the casserole. Bake the casserole, uncovered, for 10-15 minutes. Serve.

Serves 4

(***) Cook's note - we love tomatoes, so I usually use 5!

[SweetRed]

Since I have a little extra time today, here are two recipes I'm making this week that are among our favorites.

The first one is great for the grill or the broiler, making it good for questionable grilling weather. The original recipe calls for chicken, so I add that back in when we have meat-eating guests over.

Yummy Honey Veggie Kabobs

INGREDIENTS:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
10 oz. package baby portobello mushrooms
3 oz. cherry tomatoes
skewers

DIRECTIONS:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Reserve a small amount of marinade to brush onto kabobs while cooking. Place the veggies in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the vegetables, and discard marinade. Thread vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes. Turn and brush with reserved marinade frequently.

(**) Broiler usually takes about 3-5 minutes per side

---------------------

PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA

6 5- to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese


Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.

Makes 6 servings.
Bon Appétit
November 1999

(***) Chef's notes: I use one regular eggplant instead of the Japanese, which are often hard to find and are too darn expensive. Also, I DO NOT USE ALL THAT OIL!!! I usually just use olive oil spray and thoroughly drain the sun-dried tomatoes.

[nektarine]

I haven't been in here in a while--what are Quorn cutlets?

yo, you HAVE to try Quorn cutlets!

http://www.quorn.us/range/images/Ncutlets.jpg

Quorn has a whole line of meat subsitutes made with some sort of fungi-based protein (i think its technically called mycoprotein). the texture is a more like chicken, and it's great for substituting in meat recipes with a little bit of tweaking.

we made Chicken Marsala on sunday with it!

ingredients:
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (*we used SIX quorn naked cutlets)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

directions:
Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Gourmet
June 2005


************************************************** ***


for some reason i couldn't copy this the other day, but now it is working.
made this beet salad on sunday to go with the "chicken" marsala.

BEET AND GOAT CHEESE SALAD WITH PISTACHIOS

http://www.epicurious.com/images/recipes/recipe_results/full/photos/107426.jpg

takes a lot of time to roast the beets, but as long as you remember to do it ahead of time - the salad itself is pretty simple and elegant! i could eat roasted beets all day, every day... worth the extra effort for me.

3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil (this seems to exist only online, we used olive oil)
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)

Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)


directions:

Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

Makes 8 servings.
Gourmet
Gourmet Entertains
December 2002

************************************************** ***

we had a ton of chopped beets leftover, so last night i got creative and wrapped some goat cheese in wonton wrappers, pan-fried them and then dropped them in the salad. delicious!


SweetRed....we made that gorgonzola pasta a few months ago! my only beef with it is that i realized i do NOT LIKE cooked blue cheese. something about the flavor of the sauce really turned me off! but my husband loved it.

jambray...
i may try that veggie meatloaf this week! thanks!

[nektarine]

sweetred....
didn't see your second post. Yummy Honey Veggie Kabobs sound terrific! i like mixing honey and soy sauce together (even maple syrup and soy sauce!) as a marinade for wheat gluten. going to give that one a try!

[wendalah]

Oooh I bet those cutlets could be chopped up and used for asian dishes. I have to get some!

Do you think I could substitute vegetable broth for the chicken broth in the marsala recipe?

[nektarine]

Do you think I could substitute vegetable broth for the chicken broth in the marsala recipe?

silly, of COURSE! :) i wouldn't have posted it here if you couldn't! i never edit that part out of recipes because i just assume the vegetarians here will use the no-chicken chicken broth or veggie broth. we just used basic veggie stock for the marsala - and it was still crazy delicious!

and no need to cut up the Quorn cutlets - because they also make them in tender and crumble varieties! we've been adding them to pretty much anything that calls for chicken. only sometimes you have to get creative with the directions, because you can't cook the Quorn for as long as you would real chicken or the texture becomes really gross.

check your local Whole Foods for Quorn! in NY that seems to be the place with the best supply of Quorn products.

[wendalah]

Ohhhh NOOOOO! A trip to Whole Foods...(moans). It's dangerous for me to go there!

I deliberately stick to boring grocery stores like Vons and Ralphs so I won't be tempted to buy everything in sight. :p

[Jessica]

We tried this on Monday and it was so good.

CREAMY MUSHROOM TART WITH BROWN RICE CRUST

Serves 6

Brown Rice Crust

2 cups cooked brown rice
2 large egg whites

Mushroom Filling

2 Tbs. unsalted butter
2 cups sliced button mushrooms
2 cups sliced shiitake mushrooms
1 medium-sized onion, halved and thinly sliced (about 11/2 cups)
2 sprigs fresh thyme
1 large sprig fresh rosemary
2 tsp. all-purpose flour
1/3 cup reduced-fat milk
1/3 cup grated manchego cheese**

1. Preheat oven to 350F. Coat 8-inch pie dish with cooking spray.

2. To make Brown Rice Crust: Combine rice and egg whites in small bowl. Press mixture into pie dish. Bake 10 minutes.

3. To make Mushroom Filling: Heat 1 Tbs. butter in large skillet over medium heat. Add all mushrooms, onion, thyme and rosemary, and sauté 15 minutes, or until liquid has evaporated. Transfer to bowl using slotted spoon; remove rosemary and thyme sprigs.

4. Heat remaining 1 Tbs. butter in same skillet over medium heat. Stir in flour. Gradually add milk, and cook 3 to 5 minutes, or until thickened, stirring constantly. Remove from heat, and fold into mushroom mixture; add cheese.

Season to taste with salt and pepper.

5. Pour filling into crust. Bake 30 minutes, or until top of tart is browned. Let sit 10 minutes before serving.

**they suggest substituting Swiss or Monterey Jack. I used Havarti as a substitute and it was yummy!

[meganth]

We tried this on Monday and it was so good.

CREAMY MUSHROOM TART WITH BROWN RICE CRUST


I made this a couple months ago when the Veg Times recipe came out. The first time i made it i didn't like the rice crust. The second time i made it with a phyllo crust and it was so yummy!

[JamBray]

I made this tart as well, and loved the filling part, but wasn't crazy about the rice crust. I think next time I'll try a regular pie crust, or a phyllo one like meganth used.

[Jessica]

I cooked the rice crust a little longer than it asked for so it was nice and crispy. It sounds good with phyllo too, I'll have to try that.

[nektarine]

jessica....
i've got a whole slew of shiitakes in the fridge that are going to go bad if i don't use them soon. i think i might make that tart with them on thursday!

[nektarine]

an LJ friend posted this recipe for Turkey Cutlets with Balsamic Brown Sugar Sauce, but it is great when made veg with (you guessed it) Quorn cutlets!

Ingredients:
1/4 cup flour
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
4 4oz turkey cutlets
1 tbsp olive oil
1/4 cup minced shallots
2/3 cup dry red wine
2/3 cup chicken broth (veg version)
1/4 cup balsamic vinegar
2 tbsp brown sugar (I use a VERY generous measure)
1/4 tsp salt

Directions:
1) Combine flour, 1tsp salt, thyme, and pepper in shallow dish - stir well.
2) Dredge turkey cutlets in flour mixture (first microwave Quorn so it is tender, then dredge in flour mixture)
3) Heat oil in skillet over med-high heat. Add cutlets.
4) Cook approx 3 minutes each side or until done. Transfer to platter and set aside.
5) Add shallots to skillet and saute over med heat for one minute.
6) Add wine and broth, stir, scraping the bottom of the skillet with wooden spoon to loosen brown bits. Bring liquid to a boil and cook for five minutes.
7) Add vinegar, brown sugar, 1/4 tsp salt, boil.
8) Reduce hear and simmer for 3 minutes.
9) Spoon sauce over cutlets. my friend suggested to place the cutlets back in the pan w/ the sauce, which we did.

we served them with israeli cous cous and asparagus!


************************************************** ****


super-scrumptious dessert:
caramel cheesecakes with sea salt

:D

http://foodandwine.com/images/sys/fw200410_276cheesecake.jpg

we order this at a nearby restaurant, and i was thrilled to find the recipe online! i normally despise cheesecake (except for the kind cloaked in candy!), but this is phenomenal.


ingredients
CHEESECAKE

* 1/2 pound cream cheese, at room temperature
* 1/2 cup sugar
* 3 large eggs, at room temperature
* 1/2 cup sour cream

CARAMEL

* 6 tablespoons light corn syrup
* 1/2 cup plus 2 tablespoons sugar
* 3 tablespoons unsalted butter
* 1/2 cup heavy cream
* Fleur de sel


directions

1. MAKE THE CHEESECAKE: Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.

2. Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes (i cooked them for a little longer, 15 min), until set at the edges but still quite jiggly in the center (i was worried they were not cooked enough, but they get more firm after chilling). Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.

3. MEANWHILE, MAKE THE CARAMEL: In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.

4. Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel (i use basic coarse sea salt) just before serving.

MAKE AHEAD The cheesecakes can be refrigerated for up to 2 days.

***NOTE***: i cheated by skipping the homemade caramel process. bonne maman makes an insanely delicious caramel sauce, so i simply use that instead.

[MattsBug]

So glad I found this thread! I have been vegetarian for about 10 years, DH is no where close to a vegetarian though haha... Any recipes that you found meat eaters to really like as well? I have tons of recipes I will post as soon as we get my other comp up and running (it died a little over a month ago :rolleyes: )

[tlew12778]

I am a meat-lover as well but I will eat almost all of DH's food. Well, I make all of DH's food so obviously I will eat most of it. My latest thing is grilled feta. I had it in Greece and just copied the recipe. Basically I make a foil packet with onions, bell peppers, feta, oregano, and fresh tomatoes. I drizzle it with EVOO, close it up, and grill it (indoors bc I live in an apt, but it would work on the BBQ too) for 15-20 minutes. I start with the feta side down, then I flip it halfway through. The feta pretty much melts. We eat it just like that bc DH is on the south beach, but I was thinking that it would go really well with some fresh, crusty bread.

I also tried this recipe for grilled zucchini (http://www.globalgourmet.com/food/egg/egg0996/grillzuc.html) a few weeks ago and now I make it all the time. I use balsamic vinegar.

Oh and while I was on my grilling kick (still am actually), I threw some tofu into a marinade I made up with soy sauce, EVOO, pepper, and dried herbs (oregano, thyme, basil), and a couple of cloves of garlic. I actually intended on it being just for DH but it smelled so good while it was grilling that I decided to grill one for myself too. I served it with grilled bell peppers and tomato halves. I would have added endives and trevisana too had I had any on hand.

[TriSigmaNC]

Black Bean Mexican Casserole
1 cup shredded Monterey Jack cheese (I use Mozzerella alot)
1 cup cooked brown rice
1 cup fat free sour cream
1/3 cup chopped green onions (optional)
1/2 cup cilantro (optional)
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15oz) can black beans rinsed and drained
1 (19oz) can enchilada sauce (or 2 small ones)
12 (6 inch) corn tortillas

1. Preheat oven to 350
2. Combine 1/2 cup cheese, rice and the next 6 ingredients (rice through beans) in a large bowl. Dredge both sides of the tortillas and arrange them overlapping in a baking dish. (I sometimes just pour sauce on the bottom, lay the tortillas and then pour more sauce on top). Top with 1 and 3/4 cup of the mixture. Layer more tortillas with sauce, top with remaining mixture. Top then with more sauce and 1/2 cup cheese.
3. Bake at 350 for 40 minutes, or until bubbly.
Yield: 6 servings (great for leftovers, one of the FEW I'll eat.

[Jessica]

Tofu Cacciatore

Ingredients

1 pound firm light tofu, cut into 1/2" slices
1/2 medium onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 tablespoons white wine
1 large clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 Pinch of allspice
1 can (14 ounces) stewed tomatoes, drained
2 teaspoons tomato paste
Sprig rosemary, for garnish



Instructions
Cover a 17" X 11" baking sheet with paper towels. Place the tofu in a single layer on the towels. Cover the tofu with paper towels and pat down on the tofu until dry. Remove and discard all of the paper towels and place the tofu back on the baking sheet.

Preheat the oven to 350°F.

Heat a large skillet coated with olive oil cooking spray over medium heat. Add the onion and bell peppers and cook, stirring frequently, for
5 minutes. Add the wine, garlic, basil, oregano, and allspice and cook, stirring, for 1 minute. Add the tomatoes and tomato paste. Bring to a boil and allow to simmer for 15 minutes.

Heat another large skillet coated with olive oil cooking spray over medium heat. Add the tofu and sauté for 3 minutes, or until lightly browned on both sides. Place the browned tofu slices in a 13" X 9" baking dish and cover with the tomato sauce.

Bake for 1 hour, or until cooked through. Garnish with the rosemary.

[jimmysgirl424]

I brought this over from a salad thread, thought it might come in handy here as well! :)


Deviled Lentil Salad


INGREDIENTS

1 1/4 cup French lentils (these hold their shape better than the more usual brown lentil)
4 2/3 cup water, divided
1/3 cup quinoa
1 large portabella mushroom, cubed
1 red bell pepper, chopped
2 cups diced tomato
2 scallions, sliced 1/4-inch thick
1/4 cup minced fresh Italian parsley
2 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon dried oregano or 1 1/2 teaspoon minced fresh oregano
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Mixed salad greens

1. Rinse lentils. Place in 4 cups of water and bring to a boil; cook for 25 minutes. Lentils should still be somewhat firm.

2. While lentils are cooking, rinse the quinoa well and bring to a boil in 2/3 cup water; cover and simmer for 20 minutes.

In a large bowl, mix mushroom, pepper, tomato, scallions, parsley, and garlic. Mix together the olive oil, vinegar, mustard, oregano, and cayenne pepper.

3. When the lentils and quinoa are done, drain well and add to the mixed vegetables. Pour dressing over the salad. Add salt and pepper to taste. Serve on a bed of fresh mixed salad greens.

[Oakley]

Last night I made the Black Bean Mexican Casserole posted above by TriSigmaNC. It was GREAT! I also added a red pepper and a jalapeno to the "sauce" (making it thicker). My picky husband loved it and actually just said- "I'm thinking of taking my mom out to lunch (she's visiting) but really I just want to eat the leftovers." :eek: This is HUGE!

Next time I would probably add some more spices and possibly some queso dip in between layers.

Thanks!

[MattsBug]

1 (16 ounce) package extra firm tofu
3 tablespoons olive oil
1 egg white
1 tablespoon barbeque sauce
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup barbeque sauce

----------------------------------------
DIRECTIONS:
Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Dip tofu slices into the egg mixture, then fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.



I made this, and put the strips in a bun with some more bbq sauce, was such a great sandwhich!! :) served it with some mashed potatoes! Yum!

[bookworm]

I think I may have posted this recipe before (if so, sorry for the repeat), but I made it again last night post-farmer's market. I really love it.

Penne with Roasted Vegetables and Goat Cheese

1/2 pound uncooked penne (tubular-shaped pasta)
2 cups (1/4-inch-thick) sliced yellow squash
2 cups (1/4-inch-thick) sliced zucchini
1 cup thinly sliced red onion, separated into rings
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, quartered
1 garlic clove, minced
1 1/2 tablespoons balsamic vinegar
1 cup (4 ounces) goat cheese
3 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh thyme

Preheat oven to 475°.
Cook pasta according to package directions, omitting salt and fat. Drain, and set aside.

Combine squash and next 7 ingredients (squash through garlic) in a large bowl; toss well to coat. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 475° for 20 minutes or until browned, stirring after 10 minutes. Drizzle vinegar over vegetables; toss well.

Combine pasta, vegetable mixture, goat cheese, basil, and thyme in a large bowl; toss well.

Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 355(27% from fat); FAT 10.7g (sat 4.9g,mono 4g,poly 1g); PROTEIN 13.4g; CHOLESTEROL 25mg; CALCIUM 188mg; SODIUM 619mg; FIBER 3.7g; IRON 3.3mg; CARBOHYDRATE 52.3g

[Asha]

Vegetable Biryani
from the Moosewood cookbook

1 1/2 cups of long grain brown rice
1 T butter
pinch of saffron (i can't find saffron around here, so i have never used it and the recipe turns out fine)
pinch of turmeric
1/2 t salt
2 1/4 c of hot water (you may need to add more as the rice cooks)
__________
1 c chopped onion
2 T veg oil
2 t grated, peeled, fresh ginger root
1 1/2 t ground cumin seeds
1 1/2 t ground coriander seeds
1/2 t cinnamon
pinch of cayenne
_________
1/2 c water
1 small sweet potato diced
2 c small cauliflower florets
1 med red or green pepper diced
1 tomato, diced
1/2 c green peas (fresh or frozen)
1/3 c raisins
3/4 c canned or cooked chickpeas
salt to taste

Directions

In a saucepan, saute the rice briefly in one T of oil, stirring to coat each kernel. crumble in saffron. add the turmeric, salt, and hot water. bring rice to boil, cover the pan, and reduce heat. simmer for 30 mins (i have found it takes longer than this.)

while rice is cooking, prepare the vegs. saute the onions in 2 T of oil for 5 mins. mix in the ginger, cumin, coriander, cinnamon, and cayenne and cook for a minute stirring constantly.

add 1/2 c water, sweet potato, cauliflower. Cover the pan and cook on low heat for 3 to 4 mins. stir in the bell pepper, tomato, peas, raisins, and chick peas. continue to simmer until the vegs are barely tender ( you may need to add a little more water.). add salt to taste.

butter a 2 1/2 qt casserole dish and spread half the rice on the bottom. top it with the veg. mixture, and then the remaining rice. cover the dish and bake at 350 degrees for 30mins.

[fuzzy]

Bumping this thread up to add this recipe that we tried this weekend. It was pretty good!

From allrecipes.com (http://vegetarian.allrecipes.com/az/ntMrysggplntBlls.asp)

Aunt Mary's Eggplant Balls
Submitted by: Lynette
"These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers."
Original recipe yield: 18 balls.
Prep Time:30 MinutesCook Time:30 MinutesReady In:1 Hour 15 MinutesServings:6 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs

--------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.

Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.

Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

[tlew12778]

Oh I have to try that Vegetable Biryani! I cannot believe my Indian cookbook doesn't have a recipe.

Anyway I tried these recently:

Parmigiana di Melenzane (http://www.italianmade.com/recipes/recipe164.cfm) only I subbed zucchini for the eggplant as I am highly allergic to the former. I've made it twice in the last 3 weeks and DH basically licks the pyrex clean. I highly recommend using parchment in the baking dish bc the melted cheese is a PITA to clean up if you don't.

This was a great salad bc it was so easy to make: Baby Spinach with Mandarin Oranges and Red Onions (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25612,00.html)

I also ventured into Indian and made this Vegetarian Korma (http://vegetarian.allrecipes.com/az/60598.asp) and Spicy Dahl (http://soup.allrecipes.com/az/SpicyIndianDahl.asp). Both are really spicy so you have to decrease the jalapeno if you don't like your food HOT.

[Asha]

tlew - i just looked at the dahl recipe. it looks delish, but omg - 3 jalepenos!!!

[prudies]

I just made this last night and it was really good:

http://www.epicurious.com/recipes/recipe_views/views/11434

CHICK-PEA TOMATO STEW WITH MOROCCAN FLAVORS

1 pound dried chick-peas (about 2 1/3 cups), picked over
2 cinnamon sticks, broken in half
1 teaspoon cumin seeds
1/4 cup olive oil
3 large onions, sliced thin (about 7 cups)
two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
1 cup raisins
1/3 cup chopped peel of preserved lemons
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed)

Dried Beans
1/2 to 1 pound dried beans, picked over


Accompaniment: couscous and crusty bread




In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103) and drain.
In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are just tender. Discard cinnamon. Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.

In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes with reserved juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.

Season stew with salt and pepper and serve with couscous and bread.

To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

Serves 8.
Gourmet
January 1996


I used dried chick peas and I really prefer the taste! I have to admit, though, that I didn't have preserved lemon. Maybe I'll try to make some for next time.

[tlew12778]

tlew - i just looked at the dahl recipe. it looks delish, but omg - 3 jalepenos!!!Yeah I couldn't even eat it. You could SMELL the spiciness. DH loved it though. But I hate lentils anyway so it was all good :).

[Asha]

tlew - lol! i think my mil must use 3 more jalepenos in her cooking too bc her lentils are way too spicy for me. i think i'll try that recipe with only half a jalepeno pepper bc dh went crazy at the indian market and i have pounds and pounds of lentils to use up.

on the topic of lentils another lentil recipe.
Lentil Salad
-cook 16 oz of preferably red lentils until soft, add a tsp of salt while cooking
-chop 1-2 cups of green olives
-chop small white onion
-chop red pepper
-wisk together half a cup of olive oil and 6 Tbsp of lemon juice
-when lentils are done cooking rinse lentils with cold water and let sit for serveral mins in colander so lentils are thoroughly drained.
-mix everything together and store in fridge for at least one hour

[Nigellas]

More lentils! :)

Lentil Shepherd’s Pie

- 1 bag lentils, cooked/drained
- 5-6 medium-large potatoes – cooked and prepare as mashed potatoes
- 2 celery stalks, minced
- 1 small can tomato sauce
- 1 large yellow onion, chopped
- olive oil for sautéing
- favorite herbs – Ie, Basil, Oregano, parsley

Preheat oven to 350

Sautee onion, celery, and garlic in olive oil. Add cooked lentils, tomato sauce, herbs, salt and pepper. Pour into baking pan (I use a 9 x 13) and cover with the mashed potatoes. Bake about 25 minutes

[JamBray]

I just made this the other night, and it was excellent, so wanted to share:

Thimbles with Mushrooms and Artichokes
Recipe courtesy Giada De Laurentiis

3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus 3/4 teaspoon
1 cup dry Marsala wine
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta and add it into the mushrooms, Marsala and onions. Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

[nuhmah]

Bumping this thread up for some more ideas. I also have a DH who is a mushroom hater. :rolleyes:

[MollJay]

This is one of my favorite vegetarian dishes. Yes, it has lentils as a prime ingredient. I found it on the Northern Quinoa website, even though there is no quinoa in ths recipe. :confused:

Lentil Cauliflower Stew
1 cup Dried lentils
1 Bay leaf
2 cups Water
Wash and drain lentils. Place in pot with bay leaf and water, bring to a boil. Lower heat, cover and let simmer 25-30 minutes, until lentils are soft.
2 tsp. Extra virgin olive oil
1 Onion, chopped
1 Clove garlic, minced
1 tsp. Sea salt
1 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Turmeric
1/4 tsp. Cinnamon
1 Small head cauliflower, cut into small flowerettes
1/2-1 cup Tomato sauce
1 tsp. Freshly grated gingerroot
3/4 -1cup Water
Heat oil in large pot. Add onion, garlic and salt; saute until onion is soft. Add coriander, cumin, turmeric and cinnamon and stir. Add cauliflouer, tomato sauce, gingerroot and water, stir well. Cover and let simmer until cauliflower is tender; around 15 minutes.
Stir the cooked lentils (discard bay leaf) in with the cauliflower-tomato mixture and serve over whole grains.
Garnish with plain yogurt and roasted cashews if desired.
The curry taste is not strong in the recipe, but really nice. Mixed vegetable such as carrots, broccoli and cauliflower also work well.

[jen71]

I have a question for you guys. My son is phenylketonuric, so he has to have limited protein. Can anyone suggest a good cookbook, magazine, that has vegetarian recipes that would be easily adaptable? He can eat fruits & most veggies, he is 22 months old. I am just looking for some new ideas & things to practice. He cannot have most beans, except green & yellow. So, alot of vegetarian recipes high in protein won't work.

He has a low protien pasta, & rice, bread. He loves green beans, carrots, & asparagus. I would just love some suggestions.

Thanks so much....

[Scooter]

As far as magazines go, you can't beat Vegetarian Times. There are tons of recipes with great variety in there (main dishes, sides, and desserts, all seasonal). And you can always choose the amount of protein you add to the recipes.

There are a million vegetarian cookbooks out there, so your best best is to go to the bookstore (without DS ;)) and browse through them. There are ones for quick meals, long and from-scratch fancy recipes, crock pot recipes, and various ethnicites from around the world...a big variety. I can't pick just one or two to recommend, it really depends on your own cooking style and tastes.

[jen71]

Thanks, I will look into the magazine. I am glad to know there are some cookbook options too.

[chefker]

Decided to go meat free for 2008, so I'm glad to find this thread. :)

Dropping off a few recipes I've enjoyed:

Meatless Tamale pie
(This recipe has a vegan option as well)

filling
2 Tablespoons canola oil
1 med onion, diced
1 chili pepper, seeded and chopped (or use ½ 4 oz can chilies)
2 cups corn kernels
1 tablespoon all-purpose flour
1 12-oz package mexican style soy crumbles (I used Fantastic Foods brand taco filling)
28 oz can diced tomatoes, drained

Heat oil in large skillet over medium heat. add onion, stirring often, until translucent. add jalapeno and cook for another few minutes:

Add corn, flour and soy crumbles and stir to break up and combine.

taste for salt, pepper and heat and adjust as necessary. remove from heat and let sit.

topping
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 Tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking powder
2 large eggs or equivalent
1 cup buttermilk or non-dairy equivalent
1/4 cup canola oil
3 scallions, chopped
1 small jalapeno, seeded and chopped (or use ½ 4 oz can chilies)

Combine cornmeal, flour, brown sugar, baking powder, salt and baking soda in a large bowl and mix well. set aside. if using a powdered egg replacer, add to the dry ingredients:

Mix eggs, if using, buttermilk or soymilk (if using powdered egg replacer, add approx. 1/3 cup extra soymilk, or plain soy yogurt) and canola oil in a measuring cup. Pour into the dry ingredients, and stir to just combine. Add the scallions and jalapeno, being careful not to overmix:

Put the filling in a large casserole/baking dish, and spread the cornbread topping on top.

Bake in a 400' oven for about 45 minutes, or until top is browned.

[kristine80]

Wow, what a great thread!! I've recenlty stopped eating meat (since Feb thanks to reading Skinny Bitch! ;) ) and I'm a picky eater on top of that, so its been a bit hard to find good recipes for me! DH and our girls still eat meat so it makes it even harder (although I've sneaked a few meatless things on the girls dinner plates and they still eat them up!) but I have printed out a long list of these recipes, so thank you ladies!! I have a few things I have tried and really liked so I will have to post them when I have the time! Thanks again ladies!! :)

[kristine80]

Ok, here the Grilled Eggplant dish I made last night... It was pretty yummy! Didn't make the orzo though, so not sure how that one it..


Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes Recipe courtesy Rachael Ray, 2007





Salt
1/2 pound orzo pasta
2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick
Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided
Pepper
2 (10-ounce) boxes frozen spinach, defrosted
2 roasted red peppers, pat dry and chopped
2 or 3 cloves garlic, grated
Handful pitted olives, chopped
1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)
2 cups bread crumbs
Handful fresh flat-leaf parsley
1 cup toasted and coarsely chopped walnuts
1 pint grape or cherry tomatoes
1 cup feta cheese crumbles
2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped
1 lemon, zested and juiced

Heat grill pan to medium-high. Heat oven to 400 degrees F.
Place a pot of water on stove to boil for pasta. Salt water and cook orzo to al dente.

Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.

While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so.

Toast walnuts while you cut up the tomatoes and place in a bowl. Cool nuts slightly, chop and add to tomatoes. Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano. Drain pasta, toss with tomato mixture and season with salt and pepper to taste.

Serve 2 steaks per person with orzo alongside.

[kristine80]

Ok, so I have made the Black Bean Enchilasagna and the Spanish Rice Bake, and they were both really good!! :) I'm going to make the White Bean Pesto Soup tonight since Hubby is working (he is even pickier than I am!) and just bought some yummy foccia to go with it! :) Thanks again for all the great ideas!

[nektarine]

dusting this thread off for more recipes! :) we are desperate for new ideas, preferrably something (relatively) quick 'n easy.


here are 2 easy ones we made recently, with minor additions:

chickpeas & swiss chard
Start to finish: 20 min.

1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 tablespoons olive oil
1 small tomato, cut into 1/4-inch dice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1/2 tablespoon fresh lemon juice
**we added cumin in the final cooking stage, and then goat cheese after it was removed from heat.

Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.




quinoa with fried onions

1/2 cup quinoa
1 cup water
2 medium onions
2 tablespoons olive oil
2 tablespoons chopped parsley
1/4 cup (1 ounce) grated Parmesan cheese

1. Rinse the quinoa under cold running water until the water turns clear.

2. In a 2-quart saucepan, combine the quinoa and water. Simmer over medium-low heat for about 15 minutes, or until the quinoa begins to soften. Remove from the heat and drain.

3. Meanwhile, peel the onions and cut into 1/8" to 1/4" slices. Warm the oil in a large skillet over medium-low heat. Add the onions and cook for about 10 minutes, or until they soften and brown. Add water, 1 tablespoon at a time, as necessary to prevent burning.

4. In a medium bowl, combine the quinoa, onions, parsley, cheese, and pepper to taste. Toss well. Serve as a side dish.

[bug]

This is one of my favorite recipes. It came from a friend of my mom, Anne W.
It's relatively quick & simple & reheats well.

Sweet Potato Chili
Saute together:
1 T olive Oil
1 medium onion

Add to above & cook covered for 15 min:
1 t. chili powder
1 Cup vegetable broth
1 10 oz (I just get a big one) skinned & cubed sweet potato

Add to above & cook covered for 20 min:
16 oz can Mexican Style stewed tomatoes
16 oz can drained pinto beans

Right before serving add:
3 t chopped cilantro
1 1/2 t grated orange peel

[Sposa06]

Two websites I highly recommend for vegan recipes:

http://veganyumyum.com/

http://theppk.com/

My couldn't-be-easier chicken noodle soup replacement:

In a large pot, put 2 cans vegetable broth, 1 can garbanzo beans (drained & rinsed), 1 box small dry pasta (I like ditalini best, but you could use shells, too) and simmer until pasta is cooked. Add pepper to taste (no salt is needed; there's enough in the veggie broth). It's the best comfort food and I always make it when either DH or I get sick.

[Sposa06]

I can't stand the texture of mushrooms, but I do like the flavor. My mom makes a delicious portobello soup that I want to make next week, so I got her to e-mail me the recipe she uses, and here it is (from a Nordstrom cookbook called "Entertaining at Home"):

Portobello Brie Soup with Fresh Sage

2 pounds portobello mushrooms
1/2 cup extra virgin olive oil
1/2 cup minced shallot
5 cloves garlic, finely minced
1 cup dry white wine
2 cans (49 ounces each) vegetable broth
2 cups heavy whipping cream
1 1/2 pounds Brie, rind removed, cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Fine chopped fresh sage for garnish

Remove the stems from the mushrooms and reserve. Using a paring knife, scrape the gills from the caps and discard them, and then cut the caps into 3/4-inch cubes. In a food processor or blender, finely chop the mushroom stems. Set aside.

In a 6- to 8-quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the shallots and cook, stirring occasionally, until they begin to brown lightly (about 2 minutes). Add the garlic and cook, stirring frequently, until it begins to brown (about 1 minute). Add the mushroom caps and stems and continue to cook, stirring occasionally, until most of the liquid the mushrooms release has evaporated (about 7 minutes). Add the wine and cook until it evaporates (about 4 minutes). Add the broth and bring just to a simmer. Allow to cook, uncovered, until slightly reduced and the flavors have blended (about 20 minutes).

Add the cream and Brie and stir until heated through. Allow to cook for 8 minutes to meld the flavors and slightly melt the cheese. Season with the salt and pepper, then taste and adjust seasoning as necessary.

Ladle the soup into a warmed soup tureen or invidiual bowls, garnish with a sprinkle of fresh sage, and serve immediately.

Here are the recipe notes she sent along:

"First of all, the recipe calls for chicken broth, but I always use vegetable broth, so I just changed it here. I put in 6 cloves of garlic instead of 5. Sometimes 7, depending on the size of the cloves. For the white wine, use a sauvignon blanc if you have it. Add 2 teaspoons dried sage when you add the broth. After you've added the broth and dried sage and simmered it for 20 minutes, scoop out a cup at a time and run it through the blender until all of the soup is smooth. The recipe doesn't say to do this but I always do it since you and your father both hate the texture of mushrooms. After you have blended all the soup until it is smooth, return it to the pan and resume following the instructions as printed. Also, I always double the pepper and halve the salt, so just reverse the measurements: 1 tsp of salt and 2 tsps of pepper."

Anyway, this soup is so good and perfect for fall, so I thought I'd share it!

[nektarine]

thank you bug and sposa! i appreciate the recipes...they both would be awesome fall meals.

we just made this for the 1st time tuesday night. butternut squash, parmesan and orzo - several of my favorite ingredients! next time i might just buy the frozen b-nut chunks in order to save time.



butternut squash and sage orzo

ingredients
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)
4 cups canned low-salt chicken broth
1/2 cup dry white wine
1 cup orzo (rice-shaped pasta)
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh sage


preparation
Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

[Sposa06]

No problem! I have a TON of vegetarian recipes saved on my computer that I've made and loved, so I figure I'll start posting a few per week until people get annoyed. Also, I am going to try that butternut squash and sage orzo sometime soon--I've got a box of orzo in the pantry just waiting for the right dish and I *love* butternut squash. Thanks for posting it!

I also have a fair number of cookbooks. If any of you don't have The Mediterranean Vegan Kitchen, by Donna Klein, I highly recommend that you pick up a copy! We are not totally vegan, but we skip eggs and dairy about 50% of the time. In a lot of vegan cookbooks, there are substitutions trying to imitate non-vegan dishes. This cookbook doesn't have any of that; it's not vegan food trying to pose as non-vegan food. It's just fantastic food that happens to not have meat, eggs or dairy. It has 300+ recipes; lists all the nutritional information; and the back includes suggested menus for spring, summer, fall and winter for varying amounts of people. There's also a bibliography and some conversion charts.

I've bought copies for lots of my family members and friends for Christmas (only those who like to cook; I, unlike my grandmother, bless her, do not foist cookbooks on everyone I know at Christmastime). The only down side (if you're a visual person, like me) is that there aren't any pictures. To sum up: get it!

Now, on to posting a few recipes I've made multiple times before and plan to break out now that it's fall again:

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice (http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html)

Ingredients

* 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
* 1/4 cup extra-virgin olive oil
* 1 tablespoon sliced garlic
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespoons grated Parmesan
* Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Corn Chowder (http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe/index.html)

Ingredients

* 2 tablespoons butter
* Extra-virgin olive oil
* 1 onion, diced
* 2 garlic cloves, minced
* 6 sprigs fresh thyme, leaves only
* 1/4 cup all-purpose flour
* 6 cups canned vegetable stock
* 2 cups heavy cream
* 2 Idaho potatoes, peeled and diced
* 6 ears corn*
* Salt and freshly ground black pepper
* 1/4 cup chopped fresh parsley leaves

Directions

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

*When corn on the cob is not in season, I just use two cans of corn kernels, drained. I also skip the onion, but that's just because I don't like them.


Potato Leek Soup (http://allrecipes.com/Recipe/Potato-Leek-Soup-III/Detail.aspx)

INGREDIENTS
1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth*
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

DIRECTIONS

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

*This one calls for chicken broth; obviously, I use vegetable broth.

[nektarine]

hey sposa...
i do have the mediterranean vegan cookbook! i've made quite a few things from there. i especially love using their bruschetta recipe. we're not vegan either, but for a while i had to stop eating dairy while nursing my son - and that cookbook came in handy!

i might try your potato leek soup this week. :)

i've already made the sweet potato chili that bug posted twice! it was a huge hit here. only i used both white sweet potatoes & yams, added garlic & green peppers, and used canned diced tomatoes instead. thanks!

[bug]

nektarine--I'm so glad my recipe was a hit. Your variations sound good too, I'll try that next time. I also want to see if I can make it in the crock pot as well, even though it doesn't take very long to make.

[gretazmama]

nektarine,

The squash and sage w/orzo recipe was a huge hit at last night's dinner! I confess I served it alongside baked chicken :) but it's something I would definitely serve as a main dish.

My sister took a bite and said "Oh, it's actually good!" I think she wasn't too keen on the pasta/squash combo when she first saw it on the table, but the flavor won her over.

[Sposa06]

nektarine, glad to hear that book has another fan! And report back if you try the potato leek soup (I love making soups because they are generally super easy)!

Here are a couple yummy fall recipes I have saved in My Recipe Box on the Food Network's website:

Acorn Squash and Apple Puree (http://www.foodnetwork.com/recipes/emeril-lagasse/acorn-squash-and-apple-puree-recipe/index.html)

Ingredients

* 2 1/4 pounds acorn squash (2 medium to large), halved and seeded
* 3 tablespoons, plus 4 teaspoons unsalted butter
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/3 cup finely chopped shallots
* 2 Fuji or Gala apples, peeled, cored, and diced
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1/4 cup chicken stock or canned low-sodium chicken broth*

Directions

Preheat the oven to 350 degrees F.

Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor.

Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft and fragrant, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.

Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.

*Obviously I use vegetable broth when making this.

Penne-Wise Pumpkin Pasta (http://www.foodnetwork.com/recipes/rachael-ray/penne-wise-pumpkin-pasta-recipe/index.html)

Ingredients

* Salt
* 1 pound whole-wheat penne
* 2 tablespoons extra-virgin olive oil
* 3 shallots, finely chopped
* 3 to 4 cloves garlic, grated
* 2 cups chicken stock*
* 1 (15-ounce) can pumpkin puree*
* 1/2 cup cream
* 1 teaspoon hot sauce, to taste
* Freshly grated nutmeg, to taste
* 2 pinches ground cinnamon
* Salt and black pepper
* 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
* Grated Parmigiano-Reggiano

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

*Again, obviously use vegetable broth in the place of the chicken stock. Also, for the pumpkin puree, be sure it's plain pumpkin puree. There are some unwarranted bad reviews of this recipe on the site, and it seems that some people bought canned pumpkin pie filling instead.

[MollJay]

Here's a recipe for healthy Kung Pao tofu from the Care2 website which I made on Saturday.

You'll find lots of vegetarian, or recipes that can easily be changed to vegetarian on this website. http://www.care2.com/greenliving/food-recipes

INGREDIENTS
1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip)
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.

4. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

[Sposa06]

Ooh, thanks for the Care2 tip, MollJay!

A couple yummy side dishes that we've liked (one easy, one more time-consuming, both delicious):

Carrots with Pine Nuts and Basil (http://www.delish.com/recipefinder/carrots-pine-nuts-basil-recipe-7790)

Ingredients

* 1/4 cup(s) pine nuts
* 6 carrots (about 1 pound), peeled and grated
* 1 1/4 teaspoon(s) lemon juice
* 1/4 teaspoon(s) salt
* 1 1/2 tablespoon(s) olive oil
* 2 tablespoon(s) thin-sliced basil leaves

Directions

* 1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350°F oven for 5 to 10 minutes. Let cool.
* 2. In a large pot of boiling water, cook the carrots for just 30 seconds. Drain the carrots, rinse with cold water, and drain thoroughly. Toss the carrots with the lemon juice, salt, oil, pine nuts, and basil.


Squash and Apple Bake (http://allrecipes.com/Recipe/Squash-and-Apple-Bake/Detail.aspx)

INGREDIENTS

* 1/2 cup packed light brown sugar*
* 1/4 cup butter, melted
* 1 tablespoon all-purpose flour
* 1 teaspoon salt*
* 1/2 teaspoon ground mace*
* 2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
* 2 large apples - cored, and cut into 1/2 inch slices*

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
3. Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

*For this one, I use slightly less brown sugar than is called for, replace the mace with a combo of cinnamon and nutmeg (per other users' reviews), cut the salt in half and cut the squash and apples into chunks rather than slices.

[MollJay]

Another one of my favorites, taken from Mollie Katzen's website. The last time I made this recipe I added about half of a very finely chopped cauliflower to Step 2. The seasonings, as in all recipes, are completely adjustable to taste.

4 cups dried lentils–any kind
6 to 7 cups water (tomato juice can be substituted for about 2 cups water)
One 1-pound can tomatoes, or 3 to 4 large ripe fresh tomatoes (peeling optional), chopped
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried thyme (or about 1 tablespoon minced fresh thyme)
1 1/2 tablespoons minced garlic
2 cups chopped onion
1 1/2 to 2 teaspoons salt
6 tablespoons tomato paste
2 tablespoons balsamic vinegar or cider vinegar
Freshly ground black pepper to taste
Crushed red pepper to taste

Optional Toppings:
• Thin slices of sharp cheddar
• Sour cream
• Salsa
• A handful of toasted cashews
• Minced fresh parsley and/or cilantro
1. Place lentils and 6 cups of water in a large soup pot or Dutch oven. Bring to a boil, partially cover, and lower the heat to a simmer. Leave it this way for about 30 minutes, checking it every now and then to be sure it isn't cooking any faster than a gentle simmer. (You can chop the vegetables during this time.)
2. Add tomatoes, cumin, paprika, thyme, garlic, and onions. Stir, mostly cover again, and let it cook for another 30 minutes or so. Check the water level as it cooks, and add water or tomato juice in 1/4-cup increments as needed, to prevent dryness. Stir from the bottom every several minutes during the cooking.
3. Add salt and tomato paste. Stir and continue to simmer slowly, partially covered, until the tomato paste is all blended in... about 10 minutes.
4. Stir in the vinegar, black pepper, and crushed red pepper, adjusting the seasonings to taste. Serve hot, with some or all of the optional toppings.

[kristine80]

I found this in a Parents magazine a few months ago and just loved it! I hadn't ever tried polenta before, or even knew what it was! :o But it was easy and delicious!

Polenta with Cauliflower

1-1/3 cup instant polenta
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 2-pound head cauliflower
1 jar (28 ounces) marinara sauce
1/4 cup dry bread crumbs
2 cups shredded part-skim mozzarella cheese

Directions
1. Heat oven to 375°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.

2. Bring 2 cups water to a boil in a medium-size saucepan. In small bowl, combine polenta and 2 cups cool water. Stir in 2 tablespoons of the Parmesan, the salt and pepper. Stir polenta into boiling water. Reduce heat to medium-high; cook 5 minutes, stirring. Spread in prepared dish.

3. Cut cauliflower into equal-size florets. Spread half over polenta. Top with 1-1/2 cups marinara sauce. Sprinkle with half the bread crumbs and half of the mozzarella. Repeat layering, ending with mozzarella. Cover with foil. Bake at 375°F for 40 minutes. Uncover, top with remaining 2 tablespoons Parmesan and bake 10 more minutes. Let rest 15 minutes.

[Sposa06]

I forgot to come back and review the butternut squash and orzo recipe! I skipped the onion, because we don't like them, and tripled the garlic, because I had three cloves of a head left and figured I'd just use them all up. It was delicious! We'll definitely be making it again! :)

[Mellow_Water1]

Bumping because I want to read this later on. My Animal Rights class is having a vegetarian potluck night in a couple weeks and I have no clue what to make. The class has about 15 people in it.

Also, tonight we watched "Meet Your Meat" and now I am seriously considering becoming a vegetarian.

[Rosebud]

Perfect timing for a bump. I was just thinking about what to make for a dinner party I'm hosting in a few weeks. One of my guests is a vegetarian, so our meal will be almost entirely meat-free. The last time she was over for dinner I made the following dish and it was absolutely delicious and quite filling. I served it with a salad and bruschetta.

Lemon Fusilli with Arugula

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Serves 4-5
Barefoot Contessa

[Rosebud]

Would you mind pointing me towards your favorite vegetarian lasagna?

I'm hosting a meat-free dinner party in a couple of weeks and I'm thinking the main course will be a lasagna, but I haven't settled on a recipe. I was looking at one in particular, but since it isn't exactly green pea season, maybe I should do something featuring winter vegetables.

Sweet Pea and Artichoke Lasagna

2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)

Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.

Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.

_____________

I think I'm starting with a Roasted Butternut Squash and Apple Soup, and there will be a side salad and probably some bruschetta. Just looking for a really amazing vegetarian lasagna recipe.

[Sposa06]

That fusilli recips sounds great! I've made something very similar and it went over well with veggie and non-veggie guests alike. :)

Giada de Laurentiis actually has my favorite lasagna recipe, which might work for you, Rosebud--though if you made this, I'd change your starter, since this lasagna features butternut squash (I find lasagna pretty filling, so I usually just serve it with a light spinach salad). It can be found here (http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe/index.html) on the Food Network's website, but I'll copy and paste it below, too. I substitute sage for basil--I love the combo of butternut squash and sage--but that's the only change I make.

Ingredients

* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 3 amaretti cookies, crumbled
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 no-boil lasagna noodles
* 2 1/2 cups shredded whole-milk mozzarella cheese
* 1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

[larslobster]

This is a good recipe for a group and is vegan too which would be nice for your Animal Rights dinner:

Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=433410)

[Rosebud]

Sposa- That lasagna sound fantastic. Thanks! I can always just serve minestrone beforehand so I don't have two butternut squash dishes.

[Mellow_Water1]

larslobster, that recipe sounds delicious! I can't wait to try it. Thank you. :)

[mgrace]

Two Bean Enchiladas (http://www.vegetariantimes.com/recipes/8056?section=) from an old Vegetarian Times issue. Yummy.

[mpc863]

I adapted this recipe from the Weight Watchers magazine:

Bean, Vegetable, and Feta Bake

8 sun-dried tomatoes halves (not packed in oil)
1 large onion, chopped
1 large red bell pepper, chopped
2 garlic cloves, minced
1 large zucchini, diced
1/4 tsp each salt and red pepper flakes
1 (9oz) bag baby spinach
1 (19oz) can cannellini (white kidney) beans, rinsed and drained
1 cup crumbled low-fat feta cheese
2 slices toasted bread, cubed

1. preheat oven to 375. spray shallow 2-quart baking dish with nonstick spray
2. put tomatoes and enough hot water to cover in bowl. Let stand until tomatoes are softened, 10 minutes. Drain and chop.
3. spray nonstick skillet with nonstick spray and set over medium heat. Add onion, bell pepper, garlic, zucchini, salt, and red pepper flakes; cook, stirring, until vegetables are crisp-tender, about 8 minutes. Add spinach in batches and cook, stirring, until each batch is wilted, about 3 minutes in all.
4. Add beans, 1/2 cup feta, and tomatoes. Spoon into baking dish. Top with bread and remaining feta. Spray with nonstick spray. Bake until hot, 25 minutes.

Points: 5

Notes:
I used broccoli instead of zucchini b/c it's all I had. The second time I made I used zucchini. I prefer broccoli. I also used a bit of olive oil to saute the veggies. I added more salt and a squeeze of lemon juice to the veggies before adding the beans (only used 14.5 oz can). I also added a bit of italian seasoning. It was really good and had a ton of flavor!

[mgrace]

Fruity Quinoa Salad

* 1 cup water
* 1 cup apple juice (or use extra water)
* 1/2 tsp. cinnamon
* 1 cup quinoa, well rinsed and drained
* 2 large red apples, diced
* 1/2 cup dried cranberries (such as Craisins)
* 1/2 cup chopped walnuts
* 1 cup non-fat vanilla yogurt

Place water, apple juice, cinnamon and rinsed quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to a large mixing bowl and refrigerate, covered, at least 1 hour.

Add apples, dried cranberries and walnuts to quinoa. Mix well. Fold in yogurt. Serve immediately.

[Rosebud]

Just wanted to say thanks again to Sposa for the Butternut Squash Lasagna (http://www.constantchatter.com/forum/showpost.php?p=1983972&postcount=170) recipe. I hosted a vegetarian dinner party on Saturday and made that lasagna as our main course. It was a little labor-intensive to prepare, but absolutely delicious. My guests raved and asked to take left-overs home. :)

This was our menu that evening:

Olives/Almonds/Goat Cheese/crackers (appetizer tray)
Vegetarian Minestrone in the slow cooker (adapted from Not Your Mother's Slow Cooker Cookbook)
Spinach salad with pears & pecans
Butternut Squash Lasagna
Apple and Pear Crisp (Barefoot Contessa recipe)

It all came together very well and no one missed meat.

[Sposa06]

You're very welcome! :) So glad everyone enjoyed it. It definitely dirties more dishes than I'm used to when cooking, but it's so worth it. And that menu sounds fantastic (it has me craving pears and goat cheese at the moment, as a matter of fact)!