A Vegetarian diets does not have to be boring. Use this page to find the Vegetarian Recipes to spice up your diet. Our Vegetarian Recipes database contains over 500 recipes. Many more of our recipes can be converted to vegetarian recipes by simply substituting ingredients or removing the meat from the recipe.
HOT AND SPICY EGGPLANT PATTIES
Ingredients4 baby eggplants skin-on and diced
2 teaspoons salt
1/2 cup extra-virgin olive oil
2 cracked cloves garlic plus 2 finely chopped cloves
1 red dry hot pepper diced
1 large porcini diced
3 tablespoons pecorino Romano
1 1/4 cups unseasoned bread crumbs
1 1/2 cups vegetable oil or light olive oil
Fresh flat-leaf Italian parsley finely chopped
Fresh basil finely chopped
1/4 teaspoon black pepper
InstructionsPlace the diced eggplant in a small deep bowl. Season with salt
and compress with heavy object. Let it stand for approximately 1
hour. Squeeze out excess juice and set aside. In a small frying
pan begin to heat 6 tablespoons extra-virgin olive oil 2 cracked
garlic cloves hot pepper. When fragrant add the eggplant and
diced mushrooms for approximately 3 minutes until brown and
crisp. Discard the garlic. In a bowl beat eggs add grated cheese
black pepper remaining 2 tablespoons of extra-virgin olive oil
chopped fresh basil and parsley. Add the eggplant mushrooms 2
garlic finely chopped cloves and bread crumbs and mix thoroughly.
Heat vegetable oil in a large non-stick frying pan or skillet.
Wet your hands and begin to scoop 1/2 cup of mix to make patties.
Start to fry when oil is very hot. Cook for 4 minutes on each
side until golden brown. Remove from pan and place on tray lined
with paper towels to cool and absorb excess oil. Serve
immediately. Yield: 8 servings
FANTASTIC FRESH CORN ON THE COB
IngredientsHusk the corn and remove silk. spread with soft butter sprinkle with granulated sugar and black pepper. Wrap each ear in aluminum foil. Bake at 325 degrees F for 30 minutes.
InstructionsCorn cooked this way is much better than boiling it.
QUINOA-STUFFED POBLANO CHILES
Ingredients4 poblano (5-inch) chiles
1 1/2 cups water
3/4 cup uncooked quinoa
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 teaspoons minced seeded jalapeno pepper
2 garlic cloves minced
2 tablespoons unsalted pumpkin seed kernels
1/2 cup minced green onions
1 tablespoon minced fresh cilantro
1 tablespoon low-sodium soy sauce
1 tablespoon lime juice
2 cups tomato juice
1 cup shredded reduced-fat sharp cheddar cheese
InstructionsPreheat oven to 350 degrees F. Cut chiles in half lengthwise;
remove stems and seeds. Set aside. Combine water and quinoa in a
medium saucepan; bring to a boil. Cover reduce heat and simmer 13
minutes or until liquid is absorbed. Set aside. Spray a large
nonstick skillet with cooking spray; place over medium-high heat
until hot. Add bell peppers onion jalapeno pepper and garlic;
saut? 2 minutes. Add pumpkin seed kernels; saut? 2 minutes.
Remove from heat; stir in quinoa green onions cilantro soy sauce
and lime juice. Spoon 1/3 cup quinoa mixture into each chile
half. Pour tomato juice into a 13 x 9-inch baking dish; place
stuffed chiles in dish. Cover and bake at 350 degrees F for 20
minutes. Sprinkle cheese over chiles; bake uncovered an
additional 10 minutes or until cheese melts and chiles are
thoroughly heated. Spoon tomato juice over chiles. Yield: 4
servings (serving size: 2 stuffed chile halves).
IngredientsAfter they are cooked they look like shredded tobacco.
Instructions5 cups peanut or other light oil 2 large yellow or sweet onions
cup peeled and sliced very very thin 1 cup all-purpose flour 1
teaspoon paprika 1 teaspoon salt 1 teaspoon black pepper 1/2
teaspoon cayenne pepper Heat oil to 350 degrees F on a food
thermometer in a deep saucepan over medium heat. Combine
remaining ingredients in a medium-size bowl and carefully toss to
coat onions. Remove onions from flour mixture shaking to remove
excess. Fry a few slices at a time for about 10 minutes or until
crisp and golden brown. Repeat until all onions are fried. Drain
on paper towel.
Ingredients1/4 pound bacon
1 medium head cabbage coarsely chopped
1/4 cup (1/2 stick) butter
1 teaspoon salt
1/4 teaspoon black pepper
InstructionsIn a large pot cook the bacon over medium-high heat until crisp.
Remove the bacon from the pot; let cool then crumble and set
aside. Add the remaining ingredients to the pot. Reduce the heat
to low cover and cook for 30 to 35 minutes or until the cabbage
is tender stirring frequently. Sprinkle with the crumbled bacon
toss and serve.