image_pdfimage_print

Your Vegetarian Recipe Selection

VEGETARIAN MEATLOAF

Ingredients

3/4 cup dry brown lentils
1/2 cup uncooked brown rice
1/2 cup wheat germ
1 1/2 cups dry bread crumbs
2 eggs
1 large onion chopped
1 teaspoon dried thyme
1/3 cup crushed tomatoes
2 teaspoons hot sauce
2 tablespoons ketchup
1 tablespoon soy sauce
1/3 cup shredded mozzarella cheese

Instructions

Preheat oven to 325 degrees F (165 degrees C). Cook lentils and
brown rice according to package directions. In a large bowl mash
lentils. To the lentils add wheat germ bread crumbs brown rice
eggs onion thyme tomatoes ketchup soy sauce and cheese. Pour into
loaf pan. Bake covered for 1 hour.

CHEESY BROCCOLI

Ingredients

# 1 lb. (500g) broccoli
# 1 oz. (25g) plain flour
# 1 oz. (25g) butter
# salt and pepper
# half a pint (250ml) milk
# 4 oz. (100g) grated cheeses
# 2 oz. (50g) fresh white breadcrumbs

Instructions

# Place broccoli in boiling salted water and cook until tender
but not completely soft # Drain and arrange in an ovenproof dish
# Put the butter flour and milk in a pan and cook until the sauce
thickens and boils stirring continuously # Reduce heat and simmer
for 2 minutes whisking all the time # Season with salt and pepper
and stir in the cheese # Pour the sauce over the broccoli and
sprinkle with breadcrumbs # Grill until top is golden more

GRILLED RATATOUILLE

Ingredients

l medium-size (1 pound) eggplant cut cup crosswise into 1/2-inch slices
1 1/2 teaspoons salt
Fruitwood chips or dried grape vines
2 medium-size zucchini
2 large ripe tomatoes
1 large onion
1 medium-size sweet red pepper
1 medium-size sweet yellow or green pepper
1/3 cup olive oil
4 cloves garlic finely chopped
2 teaspoons dried basil
1/4 teaspoon ground black pepper

Instructions

In colander lightly sprinkle each eggplant slice on both sides
with salt. Let eggplant stand 30 minutes over the sink or a bowl
until liquid drips out. Meanwhile heat coals or wood in a grill
until medium-hot and soak wood chips in water 30 minutes. Lightly
oil or coat grill rack with nonstick vegetable cooking spray and
set aside. Cut zucchini lengthwise into thirds then crosswise in
half. Cut tomatoes and onion crosswise into 1/2-inch-thick slices
keeping the onion rings together. Rinse eggplant with cold water
and pat dry. Place cut vegetables in a single layer on a tray or
shallow pan. Drain wood chips and place on hot coals. Heat grill
rack. Place red and yellow peppers on hot grill rack about 4 to 6
inches above medium-hot coals and grill turning every 5 minutes
until blistered on all sides. Place peppers in a brown paper bag
or plastic food-storage bag; let stand until cool enough to
handle. Meanwhile in skillet on the grill heat oil and cook the
garlic a few seconds. Remove skillet from grill. Lightly brush
both sides of vegetables on tray with some garlic oil. Grill
vegetables over medium coals until crisp- tender. The eggplant
and zucchini will take about 4 minutes per side the onion about 3
minutes per side and the tomatoes about l minute per side. When
all vegetables are grilled return to tray. Peel seed and cut
cooled peppers into strips. Cut grilled tomatoes into small
chunks. Coarsely cut up grilled onion and place in skillet with
any leftover garlic oil. Heat on grill over low coals for 5
minutes. Add tomatoes basil and black pepper; cook on grill until
tomatoes are bubbly. Cut eggplant slices into halves or quarters
but leave small slices whole. Stir zucchini eggplant and grilled
peppers into tomato mixture in skillet. Heat through and serve.

RANCHO BAKED BEANS

Ingredients

3 tablespoons butter
1 cup chopped onion
1 pound ground beef
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 cup packed brown sugar
1 (8 ounce) can tomato sauce
2 (1 pound) cans pork and beans
1 can pinto beans undrained

Instructions

Brown onion and ground beef in butter. Drain grease. Combine in a
cast iron skillet with the remaining ingredients. Bake at 400
degrees F for 30 minutes or until bubbly.

RAIN - RICE AND VEGETABLE SALAD

Ingredients

1 cup Cooked AM 7 Grain Cereal cooled
2 cup AM Brown Wild Rice & Herbs (Quick) cooked & cooled
16 oz Canned peas and carrots drained
1/2 cup Celery chopped
1/2 cup Onion chopped
1/2 cup Cucumbers diced
1/8 cup Chopped pimientos
1/2 tsp Onion powder
1/2 tsp Garlic powder
Vegetable seasoning to taste

Instructions

* Toss ingredients together with mayonnaise or salad dressing of
choice. * Chill. Serve on a bed of alfalfa sprouts. more

Skip to toolbar