Archive for Vegetarian

Vegetarian Spring Rolls

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Vegetarian Spring Rolls
Submitted By: 
Recipe Type: International
 
Ingredients
  • 20 sheets spring roll wrappers
  • 2 carrots, Shredded
  • 1 white cabbage, shredded
  • 1 cup dry flavoured soy mince
  • 1 C. beansprouts
  • salt pepper
  • oil for frying
Instructions
  1. Soak soy in a little bit of water until damp.
  2. Combine All ingredients
  3. Wrap into spring roll sheets and fry in oil.

 

Posted in Appetizer, International, Side Dish, Vegetarian

Fried Okra

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Fried Okra
Submitted By: 
Recipe Type: vegetable
 
Ingredients
  • 1½ lbs. fresh okra
  • 1 egg, beaten
  • 2 Tbsp. water
  • 1 C. cornmeal
  • Salt and pepper to taste
  • Oil for frying
Instructions
  1. Wash, trim and cut okra into ½ inch slices.
  2. Mix the eggs and water together and toss okra slices in egg mixture.
  3. Add cornmeal, salt and pepper and mix well so that all pieces are well coated.
  4. Heat the oil in a pan and fry okra until golden brown.
  5. drain on paper towels and serve.

 

Posted in Appetizer, Vegetables, Vegetarian

Kale Chips

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Kale Chips
Submitted By: 
Recipe Type: Snacks
Cook Time: 
Total Time: 
 
Ingredients
  • 1 Bundle of Kale
  • 1 tbsp. olive oil
  • Seasonings
Instructions
  1. Preheat the oven to 350
  2. Wash and completely dry the kale.
  3. Remove the stems from the leaves and tear leaves into small pieces.
  4. Drizzle with olive oil and mix to coat the leaves.
  5. Spread the leaves across a cookie sheet. Make sure that none are touching.
  6. Add whatever seasonings that you like, I use sea salt and garlic powder.
  7. Bake for 10-15 minutes or until leaves begin to turn brown at the edges.
  8. Allow to cool and eat.

 

Posted in Healthy Eating, Snacks, Vegetables, Vegetarian

Zucchini Tomato Casserole

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Zucchini Tomato Casserole
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 2 med. zucchini, unpeeled, sliced in ¼ inch slices.
  • 1 med. onion, thinly sliced.
  • 1 green bell pepper, sliced.
  • 1 red bell pepper, sliced.
  • 2 tomatoes, sliced.
  • salt and pepper to taste
  • Garlic powder to taste
  • ¼ tsp. basil
  • ¼ tsp. oregano
  • 6 oz. shredded cheddar cheese
Instructions
  1. Preheat oven to 350.
  2. Butter the bottom and sides of a 2 qt. casserole dish.
  3. Arrange zucchini slices in dish.
  4. Top with onion slices, green peppers, red peppers and tomato slices.
  5. Sprinkle the top with herbs.
  6. Top with cheese.
  7. Bake at 350 for 50-60 minutes

 

Posted in Casserole, Healthy Eating, Main Course, Vegetables, Vegetarian

Sweet-and-Sour Cucumbers

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Sweet-and-Sour Cucumbers
Submitted By: 
Recipe Type: Condiment
 
Ingredients
  • ¼ C. dill, fresh, finely chopped
  • 2 large cucumbers, sliced thin
  • ½ tsp. black pepper
  • 1 tsp. coarse salt
  • 3 tbsp. sugar
  • ½ C. white vinegar
Instructions
  1. Place cucumber slices in a large bowl and sprinkle them with salt.
  2. Toss to coat and let them stand for 15 minutes.
  3. In a separate bowl, combine vinegar, dill, sugar, and pepper and mix until sugar is dissolved.
  4. Drain cucumbers well; pat dry. Add cucumbers to sauce and stir to coat cucumber slices.
  5. Refrigerate for at least 15 minutes. serve cold.

 

Posted in Appetizer, Healthy Eating, Sauces, Vegetables, Vegetarian

Black Beans

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Black Beans
Submitted By: 
Recipe Type: Vegetable
Prep Time: 
Total Time: 
 
Ingredients
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 t ground cumin
  • 1 can black beans, rinsed and drained
  • 1⅓ c tomato juice
  • ½ t salt
  • 2 T fresh chopped cilantro
Instructions
  1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
  2. Add beans, tomato juice, and salt.
  3. Continually stir until heated through.
  4. Just before serving stir in the cilantro.

 

Posted in Appetizer, International, Mexican, Vegetables, Vegetarian

Asparagus With Creamy Mustard Sauce

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Asparagus With Creamy Mustard Sauce
Submitted By: 
Cuisine: Vegetarian
Prep Time: 
Total Time: 
 
Ingredients
  • 1 c sour cream
  • 2 t sugar
  • 2 T red wine vinegar
  • ¼ c dijon mustard
  • ⅛ t crushed red pepper (optional)
  • salt and pepper to taste
  • steamed asparagus
Instructions
  1. In a bowl, combine all ingredients.
  2. Mix well.
  3. Season with salt and pepper.
  4. Drizzle over chilled steamed asparagus.

 

Posted in Appetizer, Side Dish, Vegetables, Vegetarian

Fruit Knapsacks

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Fruit Knapsacks
Submitted By: 
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Ingredients
  • 2 bananas
  • 2 plumbs
  • 2 peaches
  • 1 can pineapple chunks, drained
  • 4 tbsp. brown sugar
  • 4 tbsp. butter
  • 4 tsp. lemon juice
Instructions
  1. Cut all fruit into small pieces.
  2. On four large pieces of tin foil, divide the fruit evenly.
  3. Divide the sugar, butter and lemon juice in each knapsack.
  4. Fold up the edges of the foil and wrap around a stick or skewer.
  5. Hold knapsack over medium coals of a grill or campfire for 8-10 minutes.

 

Posted in Kids, Side Dish, Vegetarian

Lemon Rice Pilaf

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Lemon Rice Pilaf
Submitted By: 
Recipe Type: Side
 
Ingredients
  • 1 c. diced celery
  • 1 c. chopped green onions
  • 2 tbsp. butter
  • 3 c. cooked rice
  • 1 tbsp. grated lemon rind
  • 1 tsp. salt
  • ¼ tsp. pepper
Instructions
  1. Saute celery and onions in butter.
  2. Add rice, lemon rind and seasonings and mix together.
  3. Continue to cook over low heat for about 2 minutes.

 

Posted in Side Dish, Vegetarian

Persian Rice

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Persian Rice
Submitted By: 
Recipe Type: International
 
Ingredients
  • 1 c. cooked rice
  • 5 carrots, grated
  • 1 c. raisins
  • Oil for frying
  • Cinnamon to taste
Instructions
  1. Soak raisins in water until they rehydrate.
  2. Fry carrots and drained raisins in oil for 7 minutes.
  3. Add the rice and fry for 1 minute.
  4. Add cinnamon to taste.
Notes
Also try replacing the raisins with 1 C. onion, minced

 

Posted in International, Side Dish, Vegetarian

French Vegetable Salad

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French Vegetable Salad
Submitted By: 
Recipe Type: Salad
 
Ingredients
  • 1 can white corn, drained
  • 1 can peas, drained
  • 1 can french green beans, drained
  • 1 medium bell pepper
  • 1 small red pepper
  • ½ C. onion
  • 1 C. celery, chopped
  • ⅓ C. oil
  • ½ C. vinegar
  • ⅓ C. sugar
Instructions
  1. Mix all ingredients together and cover.
  2. Allow to marinate overnight in the refrigerator.

 

Posted in Salads, Side Dish, Vegetables, Vegetarian

Creamy Spinach Dip

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Creamy Spinach Dip
Submitted By: 
Recipe Type: Dip
 
Ingredients
  • 1 pkg. frozen spinach, thawed & drained
  • 1 pkg. frozen artichokes, chopped
  • 1 Sm. can green chilies
  • 1 c. mayonnaise
  • ⅓ cup grated Parmesan cheese
  • 1 cup grated Monterrey Jack cheese
  • 2 cloves garlic, minced
Instructions
  1. Thaw and squeeze excess moisture from spinach using a clean kitchen cloth or cheesecloth.
  2. Combine all ingredients, reserving ¼ c. of Monterrey Jack Cheese.
  3. Spoon all of the spinach mixture into a baking dish and sprinkle the remaining Monterrey Jack over top.
  4. Bake in preheated 350 degree oven until top is bubbly.

 

Posted in Appetizer, Dips, Vegetables, Vegetarian

Deep Fried Mushrooms

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Deep Fried Mushrooms
Submitted By: 
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lb. mushrooms any style you like
  • ¾ c. flour
  • ¾ c. club soda
  • ½ tsp. garlic salt
  • Vegetable oil for deep frying
Instructions
  1. Wash mushrooms and dry thoroughly on towel. Stir flour, club soda and garlic salt together until smooth and lump free.
  2. Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely.

 

Posted in Appetizer, Side Dish, Snacks, Vegetables, Vegetarian

Dutch Glazed Onions

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Dutch Glazed Onions
Submitted By: 
Recipe Type: Side
 
Ingredients
  • 1 can small whole onions
  • 2 tablespoons butter
  • 1 tablespoon sugar
Instructions
  1. Drain 1 (1 pound) can small whole onions, reserving ¼ cup liquid. In skillet, combine 2 tablespoons butter, 1 tablespoon sugar, and reserved liquid. Cook and stir until blended. Add onions; cook until mixture browns lightly (about 10 minutes), stirring frequently.

 

Posted in Side Dish, Vegetables, Vegetarian

Eggplant Parmesan

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Eggplant Parmesan
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 3 lg. eggplants (approx. 3 lbs.)
  • 1 (1 lb. 12 oz.) can peeled tomatoes
  • 1½ c. water
  • Salt, as needed
  • 1 lg. clove garlic
  • Olive oil for frying (or other vegetable oil)
  • 1 c. grated Parmesan cheese
Instructions
  1. Wash eggplants; slice them ½" slices; sprinkle slices lightly with salt and place them in colander to drain.
  2. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1½ cups of water.
  3. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes.
  4. Fry eggplants in hot oil browning both sides.
  5. Place eggplants in layers in 10" skillet topping each layer with tomato sauce and generous sprinkling of Parmesan cheese.
  6. Bake in 350 degree oven for 20 minutes.

 

Posted in Main Course, Vegetarian
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