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.