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Your Vegetarian Recipe Selection

TROPICAL CABBAGE PATCH COOLER

Ingredients

small wedge of cabbage
1/2 pineapple
2 Tbs. honey

Instructions

A strange marriage but the cabbage gives it a delicious zing.
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STUFFED PORTOBELLO MUSHROOMS

Ingredients

8 large portobello mushrooms
1 tablespoon olive oil
2 red bell peppers seeded and finely chopped
2 green bell peppers seeded and finely chopped
1 large onion finely chopped
3 scallions green and white parts thinly sliced
5 to 8 cloves garlic (to taste) finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly-ground pepper to taste
6 ounces goats cheese (optional)
Additional sliced scallions for garnish

Instructions

Remove the stems from the portobellos then chop and reserve.
Place the whole mushroom caps smooth side down on a lightly
greased baking sheet and bake in a preheated 425 degrees F oven
for 15 minutes. Meanwhile heat the oil in a skillet over moderate
heat and saute the mushroom stems bell peppers onion scallions
and garlic until tender 8 to 10 minutes. Add the herbs and cook
an additional 2 minutes. Spoon the vegetable mixture into the
mushroom caps and top with the cheese if desired. Bake an
additional 10 minutes or until the mushrooms are tender and the
cheese has melted. Sprinkle with sliced scallions and serve
immediately. Serves 4 (2 mushrooms per person).

CREAMED CORN

Ingredients

2 (1 pound) bags frozen corn kernels
8 ounces cream cheese (low fat if you like)
2 tablespoons granulated sugar
1/4 cup milk
4 tablespoons butter

Instructions

Place corn sugar milk and butter in the crockpot. Cut the cream
cheese in small chunks and place on top. Cook the mixture on LOW
for approximately one hour stirring every 15 minutes. Stir from
the bottom and mix gently.

SLOPPY JOES

Ingredients

1 cup textured soy protein (TSP or TVP)
1 cup boiling water
1 (16 ounce) can sloppy Joe sauce
Rolls or bread of choice

Instructions

To rehydrate the TVP place the TVP in a medium saucepan and pour
the boiling water over it. Add the sloppy Joe sauce to the TVP;
cook over low heat until heated through. To serve spoon the TVP
mixture over the rolls or bread. Yield: 4 servings Per
serving: 196 calories; 15 grams protein; 2 grams fat; 32 grams
carbohydrate; 10% fat

BAKED ACORN SQUASH

Ingredients

1 acorn squash
4 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves
Pinch of salt

Instructions

Preheat oven to 350 degrees F. Grease a baking sheet and a baking
dish. Halve the squash lengthwise. Transfer the squash cut side
down to the baking sheet and bake the squash until it is tender
about 45 minutes. Dont turn off the oven. While the squash cooks
melt the butter and stir in the remaining ingredients. Keep the
mixture warm until it is needed. Arrange the squash cut sides up
in the baking dish. Spoon the butter and seasonings equally over
the sections. Bake the squash another 15 minutes until it is very
soft. Serve the squash hot.

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