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Your Vegetarian Recipe Selection

HOT ARTICHOKE DIP

Ingredients

2 (8 ounce) cans artichoke hearts drained and chopped
2 (4 ounce) cans green chile peppers drained and chopped
1 (4 ounce) jar pimento peppers drained and chopped
1 1/2 cups mayonnaise
1/2 (8 ounce) package shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese divided

Instructions

In an oven safe bowl combine artichoke hearts chile peppers
pimento peppers mayonnaise Monterey Jack cheese and almost all of
the Parmesan cheese; sprinkle remaining Parmesan cheese on top.
Refrigerate for 1 hour. Preheat oven to 350 degrees F (175
degrees C). Bake in preheated oven for 30 minutes or until
lightly browned. more

VEGETABLE LOAF

Ingredients

1 cup cooked peas
1 cup cooked carrots
1 cup cooked string beans
2 cups mashed potatoes
3 tablespoons butter
1 onion minced
3 tablespoons flour
2 cups milk or vegetable broth
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 cup grated cheese
1/2 cup bread crumbs

Instructions

Arrange chopped cooked vegetables in layers or mix together in a
greased baking dish. Melt fat in a saucepan; add onions and
flour. When slightly brown gradually add the milk. Add
seasonings. When sauce is smooth and thickened add the grated
cheese. Stir until cheese is melted then remove from heat. Cool
slightly and then pour sauce over vegetables. Sprinkle with
crumbs. Bake at 350 degrees F for 45 minutes.

BEAN BURGERS

Ingredients

2 cups cooked beans
2/3 cup ground sunflower seeds
1/4 cup chopped onion
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons oil
3 to 4 tablespoons catsup

Instructions

Combine all the ingredients adding enough wheat germ (about 1/2
cup) to hold the shape. Form into 8 patties. Place on a lightly
oiled baking sheet and bake at 350 degrees F for 15 to 20
minutes. Place a slice of cheese on each burger and place under
broiler heat to melt before serving.

ONION-MOZZARELLA BAKE

Ingredients

2 tablespoons butter
6 onions thinly sliced
1 can condensed cream of chicken soup
1 cup milk
2 cups shredded mozzarella cheese
1 loaf French bread

Instructions

Preheat oven to 350 degrees F (175 degrees C). In a small pan
melt butter and add onions. Cook 10 to 15 minutes or until soft.
Remove onions from pan (leave butter in pan) and place onions in
a 13 x 9-inch pan. Combine soup and milk and pour over onions.
Sprinkle with cheese. Slice bread approximately 1 1/2 inches
thick and dip both sides in butter in pan. Arrange on top of
cheese. Bake for 30 minutes or until bread is golden brown and
toasty. Makes 9 to 12 servings.

EGGPLANT CHILI JACKETS

Ingredients

Preparation - 15 minutes cooking time - 25 minutes
2 tbsp olive oil
1 onion roughly chopped
2 garlic cloves roughly chopped
1 red chili roughly chopped
2 large eggplants cubed
2 tsp chopped fresh rosemary
1/2 cup red wine
14 OZ can chopped plum tomatoes
14 OZ can cannellini beans drained
Sea salt and ground black pepper
4 baked potatoes

Instructions

Heat the oil in a pan and cook the onion garlic and chili for 2
minutes over a moderate heat. Add the eggplant and rosemary and
continue to cook for a further 5 minutes until beginning to
soften. Pour in the wine and bring to a boil. Add the tomatoes
and beans season to taste then cover and cook for 25 minutes and
stirring from time to time. Divide between hot buttered baked
potatoes and serve straight away. more

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