ISO: ISO: Vegetarian main dish recipes, they do not need to be vegan. I would prefer T& T. Thanks!

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Rec. Black Bean Lasagna

9 lasagna noodles
2 15-oz. cans black beans, rinse and drain
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 garlic cloves, minced
2 15-oz. cans tomato sauce
1/4 cup cilantro, minced snipped
1 12-oz. container low-fat cottage cheese
1 8-oz. pkg. cream cheese, softened
1/4 cup sour cream

Cook noodles according to package directions; drain. Mash 1
can of beans, and set aside. Spray a large skillet with nonstick
coating; add onion, green pepper and garlic. Cook and stir
over medium heat until tender but not brown. Add mashed
beans, unmashed beans, tomato sauce and snipped cilantro;
heat. In a large mixing bowl, combine cottage cheese, cream
cheese and sour cream, set aside.

Spray baking dish (3-quart, rectangular) with nonstick
coating. Arrange 3 of the noodles in the dish. Top with 1/3 of
the bean mixture. Spread with 1/3 of the cheese mixture.
Repeat layers twice, ending with bean mixture and reserving
the remaining cheese mixture. Bake, covered, in a 350-degree
oven for 40 to 45 minutes. Dollop with reserved cheese
mixture. Let stand 10 minutes.

Serves how many: 6

origin of recipe unknown

 
Broccoli Lasagna

1 1-pound box lasagna noodles
1/3 cup all-purpose flour
3 1/2 cups low-fat (1%) milk
Pinch ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 teaspoon hot-pepper sauce
1 16-ounce package frozen broccoli flowerets -- thawed and
chopped
2 cups shredded Swiss cheese

You should have about 18 lasagna noodles. Cook them in a large pot of
lightly salted boiling water until al dente, firm but tender. Drain and
cool. Meanwhile, whisk flour and 1/2 cup milk in a saucepan until smooth.
Whisk in remaining milk. Bring to boiling, whisking. Boil 1 minute or
until thickened. Remove from heat. Stir in nutmeg, salt, black pepper,
Parmesan, and hot-pepper sauce. Reserve 1 cup of mixture for topping.
Heat oven to 350F. Coat a 13 x 9 x 2-inch baking dish with nonstick
cooking spray. Place 2 layers of noodles (4 noodles per layer) in
prepared baking dish. Spoon on half of broccoli, 3/4 cup Swiss cheese,
and half of the white sauce. Add another 2 layers noodles (3 noodles per
layer). Spoon on remaining broccoli, 3/4 cup Swiss cheese, and remaining
white sauce. Arrange remaining noodles on top. Spread with reserved 1 cup
white sauce; sprinkle with remaining Swiss cheese. Bake in heated 350F
oven 35 minutes. Let stand 15 minutes before cutting.

family circle

 
California black bean burgers

California Black Bean Burgers

Betty Crocker's Vegetarian Cooking

1 (15-ounce) can black beans (with chili spices), undrained
1 (4-ounce) can chopped green chiles, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 hamburger buns, toasted
1 tablespoon mayonnaise or salad dressing
1-1/4 cups lettuce, shredded
3 tablespoons thick-and-chunky salsa

Place beans in food processor or blender.

Cover and process until slightly mashed; remove from food processor.

Mix beans, chiles, bread crumbs, and egg.

Shape mixture into 5 patties,each about 1/2-inch thick.

Coat each patty with cornmeal.

Heat oil in 10-inch skillet over medium heat.

Cook patties in oil 10 to 15 minutes, turning once, until crisp and
thoroughly cooked on both sides.

Spread bottom halves of buns with mayonnaise.

Top with lettuce, patties, salsa, and top of buns.

Yield: 5 sandwiches

 
Celebration Vegetarian Lasagna

10 ounces fresh spinach
3 tablespoons olive oil
3 shiitake mushrooms (stems removed) -- chopped fine
1 4-ounce portobello mushroom -- chopped fine
2 large shallots -- chopped fine
3 cups pasta sauce
24 ounces marinated artichoke hearts -- drained and chopped
1 1/2 teaspoons freshly ground black pepper
Salt
12 dried lasagne noodles
1/2 pound bocconcini or mozzarella cheese -- sliced
1 cup mascarpone or ricotta cheese
1 cup freshly grated parmesan cheese

Trim and rinse spinach; shake off excess water. Place spinach (with just the water clinging to
leaves) in saucepan; cover and cook over medium-high heat for about 5 minutes or until wilted.
Drain in sieve set over bowl, reserving cooking water. Press out excess moisture from spinach;
chop coarsely and set aside.

In large saucepan, heat oil over medium-high heat. Add shiitake and portobello mushrooms and
shallots; cook for 5 minutes, stirring frequently. Stir in pasta sauce, artichoke hearts,
cooked spinach, pepper and salt to taste. Add enough water to reserved cooking water, if
necessary, to make 2/3 cup; stir into pasta sauce. Bring to a boil; reduce heat and simmer for
30 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles for about 8 minutes or until
tender but firm; drain and rinse with cold water.

Immediately place noodles flat on tea towels to remove excess moisture.

Spread about 1 cup sauce over bottom of 13x9-inch baking dish. Place 3 noodles on top of sauce.
Spread 1 cup sauce evenly over noodles. Top with one-third of the bocconcini cheese, then 1/3
cup mascarpone cheese. Sprinkle with 1/4 cup parmesan cheese.

Starting with noodles, repeat layering twice.

Arrange remaining 3 noodles over top; spread with remaining 1 cup sauce and sprinkle with
remaining 1/4 cup parmesan cheese. Bake at 350F for 30 to 35 minutes or until bubbly. Remove
from oven and let stand for 5 minutes before serving.

from Vancouver Today

 
Chile-rubbed Veggie Burritos

2 tablespoons extra virgin olive oil
1 teaspoon chili powder
6 plum tomatoes -- halved lengthwise
1 green or red bell pepper -- halved
1 small zucchini -- sliced lengthwise 1/4" thick
1/2 onion -- sliced
1 jalapeno -- (to 2) halved & seeded
OR 1 to 2 tsp. minced chipotle en adobo
2 cloves garlic
salt & black pepper
2 tablespoons chopped fresh cilantro
1/4 cup chopped black olives
8 10-inch flour tortillas
2 cups refried beans -- heated
8 ounces Monterey jack cheese -- grated

Prepare a medium fire in the grill with a lightly oiled vegetable grill rack in place.

Combine the oil and chili powder. Lightly brush on the tomatoes, pepper, zucchini, onion,
jalapenos, and garlic. Sprinkle with salt and pepper to taste.

Grill the vegetables, turning occasionally, until tender and lightly charred on all sides, 10
to 12 minutes for the tomatoes, pepper, onion, jalapenos, and garlic and 5 to 8 minutes for the
zucchini. Remove the vegetables from the grill as they are done.

Peel the pepper and tomatoes, if desired. Chop all the vegetables. In a medium-size bowl,
combine the chopped vegetables, cilantro, and olives. Season with more salt and pepper, if
desired, and chipotle en adobo, if using.

To assemble, heat 1 flour tortilla directly over the grill (or over a gas burner or in a dry
skillet over medium-high heat), turning to warm on both sides. As each tortilla becomes warm
and pliable, place on a work surface. Spread about 1/2 cup of the beans on the tortilla.
Spoon about 1/4 cup of the chopped vegetables over the beans. Sprinkle with about 1/4 cup of
the Monterey Jack. Fold in the sides and roll up the tortilla to enclose the filling. Place
in a baking pan. Repeat with the remaining tortillas.

Cover the burritos with foil and heat on the grill over indirect heat or on a raised rack (or
in a 300ºF oven) until the cheese is melted and the filling is heated through, about 10
minutes. Serve hot.

Vegetarian Grille

 
Eggplant Manicotti with Creamy Pesto Filling

1/2 cup shredded part-skim mozzarella cheese -- divided (2
ounces)
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup spinach leaves
1/4 cup pine nuts -- toasted
1/4 cup grated fresh Parmesan cheese -- (1 ounce)
1/4 cup tub-style fat-free cream cheese -- (2 ounces)
1/4 teaspoon salt
15 ounces fat-free ricotta cheese
2 garlic cloves -- peeled
1 1 1/2 pounds eggplant
cut lengthwise into 20 slices -- (1/8-inch-thick)
Cooking spray
2 cups low-fat spaghetti sauce -- divided

Combine 1/4 cup mozzarella cheese, fresh basil, and next 8 ingredients
(basil through garlic) in a food processor, and process until smooth. Set
the pesto mixture aside. Preheat broiler.

Arrange half the eggplant slices in a single layer on a baking sheet coated
with cooking spray. Broil 5 minutes or until lightly browned and very
tender. Repeat procedure with remaining eggplant.

Preheat oven to 375ø

Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated
with cooking spray. Place the eggplant slices, browned sides down, on a
smooth surface, and spoon about 2 tablespoons pesto mixture in center of
each slice (the amount will vary from 1 to 3 tablespoons depending on size
of the eggplant slices). Roll up, starting at short ends; place eggplant
rolls, seam sides down, over sauce. Repeat procedure with remaining
eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls.

Bake at 375ø for 30 minutes. Top rolls with 1/4 cup mozzarella cheese;
bake an additional 10 minutes or until cheese is lightly browned. Yield: 4
servings (serving size: 5 rolls with sauce). WW POINTS: 5

Note: Any of the leftover pesto mixture can be used as a topping for tomato
slices or tossed with pasta.

Cooking Light for Healthier Living

 
Falafel Chick Pea Patties

1 lb. canned chick peas, drained

1 large onion, chopped

2 Tbsps. finely chopped parsley

1 egg

1 tsp. salt

1/2 to 1 cup bread crumbs or fine bulgur

1 tsp. ground coriander or cumin

1 tsp. dried hot red peppers

1 tsp. garlic powder

Vegetable oil (for frying)

Combine chick peas with onion. Add parsley, lightly beaten
egg and spices. Mix in blender. Add bread crumbs until
mixture forms a small ball without sticking to your hands.
Form chick pea mixture into small balls about the size of a
quarter (1 inch in diameter). Flatten patties slightly and
fry until golden brown on both sides. Drain falafel balls on
paper towels.


Serve individually with toothpicks as an hors d'oeuvre or as
a sandwich filling with chopped tomato, cucumber, radish,
lettuce, onion, hummus and/or tahini inside pita bread.

Makes about 24 falafel balls.

 
Farmers Market Skillet

2 tsp olive oil
1 lb small red potatoes, scrubbed & quartered
1 med clove garlic, minced
1 med zucchini, coarsely chopped
1/2 med red onion, thinly sliced
8 oz green beans, cut in 1" pc.
1/2 cup vegetable broth
1/2 cup cooked fresh corn (from 1 ear), or 1/2 cup thawed frozen corn
kernels
2 ripe medium tomatoes, coarsely chopped
1 tbsp mixed fresh herbs (such as thyme, oregano), chopped
1/2 cup feta cheese, crumbled or 1/2 cup blue or goat cheese, crumbled

In large skillet (or wok), heat oil over medium-high heat.

Add potatoes and cook, stirring occasionally, until lightly browned, about
5 minutes.

Add garlic, zucchini, onion and beans and cook, stirring often, about 2
minutes.

Add broth and cook, stirring occasionally, 2 minutes.

Stir in corn, tomatoes and herbs.

Cover, reduce heat to medium and cook until potatoes are just tender, about
3 minutes more.

Season with salt and pepper to taste.

Just before serving, sprinkle with cheese if desired.

Vegetarian Times

 
Fettucine with Caramelized Onions & Olives

Fettuccine With Caramelized Onions and Olives

2 tablespoons olive oil
4 cups thinly sliced onions (about 1 pound)
1/4 teaspoon salt
12 ounces fettuccine
1/4 cup sliced black olives

Heat oil in a large nonstick skillet over medium-low. Add onions and cook 20
to 25 minutes, or until tender and lightly browned. Add salt and cook 15 to
20 minutes more. Meanwhile, cook fettuccine according to directions; drain.
Spoon pasta back into pot; add onions and toss. Spoon onto a large serving
platter and top with olives.

Atlanta

 
Fettucine Alfredo

1/4 C Extra Virgin Olive Oil
2 Medium Green Tomatoes
3/4 C Fresh Snap Peas
1 C Spinach Leaves
3 Scallions
1 Zucchini
16 Fresh Basil Leaves
1 Tbsp Roasted Garlic
1 1/2 C Vegetable Stock
Salt And Pepper
1 1/2 Lbs Fresh Fettuccine
Fresh Chervil
Fresh Oregano
Fresh Chives
Asaigo Cheese (Optional)

1. What are we making today...and what is your
secret to it's success?
Four-herb fettuccine with green vegetables and
shaved asiago cheese. Use seasonal fresh, green
herbs and green vegetables. It is especially
wonderful if you:re watching your waistline or
what a healthy, yet satisfying meal

2. Let's get started. This is the green vegetables
part.

In a large saut pan, heat 1/4 cup extra-virgin
olive oil. Add 2 medium green tomatoes, (show how
to peel tomato with "x technique") 3/4 cup fresh
snap peas, 1 cup spinach leaves, 3 scallions, 1
zucchini and 16 fresh basil leaves. Saut for 2
minutes. Add the 1 tbs. Roasted garlic puree. Add
1 1/2 cups vegetable stock. You can substitute
with chicken stock if you want to, but it will not
be a vegetarian dish. Bring to a boil and simmer
for 2 minutes. Remove from heat and season with
salt and pepper.

3. And now, for the pasta?....

Strongly recommend using fresh pasta, but you can
substitute for boxed pasta. For this dish, i use
fresh semolina fettuccine. We have already cooked
1 1/2 lbs of fresh semolina fettuccine for 3 to 4
minutes of until al dente. It is important to
drain , but do not rinse! Immediately add pasta to
cooked vegetables in saut pan #2. Add the chopped
fresh chervil, fresh oregano, and fresh chives and
toss. Taste and season with salt and pepper to
taste.

4. How about some serving suggestions?

Demo: heap equal portions on warm dinner plates.
If you want to delicious flavor, shave asaigo
cheese over each plate. If you are very concerned
about fat and health content, you can serve
without the cheese

Chef Charlie Palmer, Aurant, NYC & author Great American Food

 
Forks High Shepherds Pie

* 1 can of refried beans
(kidney beans could also be used)
* 6 medium-sized potatoes
* 1 onion
* 1 red capsicum (peppers: green
could be used but doesn't suit
as well I reckon)
* 4 cloves garlic
* 1 zucchini
* 1 head of brocolli
* Half a cup fresh peas
* 2 cups fresh spinach
* 2 tablespoons oil
* 2 tablespoons mild curry powder
* 1 teaspoon cayenne pepper
* 1 teaspoon cumin powder
* 2 teaspoons mustard seeds
* 1 tablespoon sweet paprika
(but NOT Hungarian sweet paprika)
* 2 tablespoons soya mayonaise
(more if thicker sauce desired)
* 1 tablespoon tamari

Serves: 4-6.
Preparation time: An hour.

Fry peppers and onions. Steam broc, zucch,
and spinach over the boiling peas. Boil and
mash potatoes. Saute garlic and spices in
pan. I like to add mustard seeds first. Add
mayonaise to spices and follow this in with
beans.

As beans come to boil add vegetables and
tamari. Place sauce in casserole dish then
spread potatoes on top with fork. Bake in
medium hot oven until potatoes are brown.

 
Fried Rice with Broccoli, Peas & Sundried Tomatoes

Fried Rice With Broccoli. Peas, And Sun-Dried Tomatoes



1 bunch broccoli -- (about 1/2 pound)
4 cups cooked and chilled white or brown rice
3 large eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons peanut or canola oil
6 garlic cloves -- finely minced
1 teaspoon finely minced ginger
1 cup fresh or frozen peas -- (thawed)
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon dark roasted sesame oil
1 teaspoon sugar
1/4 cup sun-dried tomatoes
cut into thin strips
3 scallions
trimmed and finely sliced
1/4 cup finely minced fresh cilantro

4 main-course servings

A great fried rice dish with good-for-you broccoli and splashes of flavor
and color from sun-dried tomatoes.

1. Trim the broccoli and separate the heads into small florets. Peel the
stalks and cut them into 1-inch dice. Set aside.

2. Crumble the rice with your fingers to separate the grains. Set aside.

3. In a small bowl, beat the eggs together with the salt and white
pepper. Set aside.

4. Heat a wok or saute pan over high heat for 30 seconds. Add the oil and
swirl it around. Add the garlic and ginger and stir-fry for 30
seconds. Add the broccoli and peas and stir-fry for 1 minute. Add the
water, soy sauce, sesame oil, and sugar. Continue to stir-fry for 2 to 3
minutes, until the broccoli is cooked.

5. Add the rice and sun-dried tomatoes and stir-fry for 3 minutes
more. Add the eggs and stir-fry for another 2 minutes. Stir in scallions
and cilantro, remove from heat, and serve.

One-dish Vegetarian by Maria Robbins

 
Oh my gosh, Marsha! Thank you so much for all of these. They sound wonderful...

your effort is much appreciated.

 
Wow! Thank you everyone for all of your recipes. I am in the process of starting my family,

and myself on more vegetarian meals, with the hope of weaning everyone off so much animal protein. I will be including fish as much as possible, but since my son doesn't like it much, it will be a challenge. I love all things fishy, so I will keep working on it. I didn't want to thank everyone individually because it takes up so much "board" room, so I hope you don't mind the group thank you.

 
Hi Nan...

put your cursor on the text of the recipe and right click and select "select all", then go up to file in the top toolbar, and click copy, then come back here and go to the post reply box, right click and select paste, and it will paste the text in the reply box. i hope that made sense. thanks for posting your recipe.

 
Rec: Tomato-&-Olive-Stuffed Portobello Caps

Recipe by Kathy Farrell Kinglsey,

2-3 Plum tomatoes, chopped (2/3 cup)
1/2 cup Shredded part-skim mozzarella cheese
1/4 cup Chopped Kalamata olives
1 teaspoon Minced garlic
2 teaspoons Extra-virgin olive oil, divided
1/2 teaspoon Finely chopped fresh rosemary or 1/8 teaspoon dried
1/8 teaspoon Freshly ground pepper
4 Portobello mushroom caps, 5 inches wide
2 tablespoons Lemon juice
2 teaspoons Reduced-sodium soy sauce

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Preheat grill to medium. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.

Oil a grill rack an place the caps on the rack, stem sides down; cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more. Serve warm.

Makes 4 servings.

Nutrient Information
122 Calories
7 g Total Fat
2 g Saturated Fat
9 g Carbohydrates
7 g Protein
25% Vitamin C
15% Calcium
339 mg Sodium
3 g Fiber

 
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