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Your Vegetarian Recipe Selection

GARBANZO PATTIES

Ingredients

Patties may be served as is or with a gravy. Alternately they may be used in place of a burger on a sandwich.

Instructions

1 (15 ounce) can garbanzos rinsed and drained 1 cup finely
chopped walnuts 1 cup quick (not instant) oatmeal (dry not
cooked) 1 medium onion chopped 1 teaspoon salt or to taste 1
tablespoon soy sauce 1 teaspoon ground sage In a mixing bowl
combine all the ingredients. With wet hands form mixture into
eight patties. Fry until nicely browned in a lightly oiled
skillet turn and fry on the other side. To reduce fat patties may
be arranged on a cookie sheet and baked in a 350 degree F oven
for about 20 minutes (turn patties halfway through baking time)
Serve hot. (See serving suggestions above)

MUSHROOM AND POTATO SKILLET

Ingredients

1 pound potato
8 ounces mushrooms sliced
1 onion chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1 tbsp fresh dillweed

Instructions

In a medium bowl add potatoes in a small amount of salted water
cook covered for 20-25 minutes. Drain and set aside to cool. In a
large skillet with oil saute sliced mushrooms and finely chopped
onion until tender about 5 minutes. Peel and slice the potatoes
then add to the skillet. Sprinkle with salt and pepper. Cook over
medium heat for 5 minutes or until heated through turning
occasionally. Add sour cream. Sprinkle with fresh dillweed. more

CAULIFLOWER AND POTATOES

Ingredients

1 cauliflower cut into pieces
4 medium potatoes peeled and cut into pieces
2 teaspoons tomato paste
Salt to taste
4 teaspoons vegetable oil
1/4 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon red pepper
Cumin seed

Instructions

Warm the oil in a medium frying pay with some cumin seed. When
very hot put vegetables and spices in and mix well with a spoon.
Let cook over low heat until tender. Serve with bread or rice.

SPAGHETTI SQUASH

Ingredients

1 small spaghetti squash
1 small onion
6 to 8 large fresh basil leaves or cup 1 teaspoon dried crushed leaves
2 tablespoons olive oil
2 ripe tomatoes cored and chopped
Salt and pepper to taste
Grated Parmesan cheese

Instructions

Preheat oven to 350 degrees F. Place spaghetti squash on cookie
sheet and bake in oven 1 hour or until fork pierces skin with
relative ease. Meanwhile peel and chop onion. Mince basil leaves.
Heat olive oil in medium-size skillet. Add onion and basil and
saut? 5 minutes. Add tomatoes and simmer another 10 minutes.
Season to taste with salt and pepper. (The sauce will taste
milder when mixed with the squash.) Remove from heat and set
aside. When squash is tender remove from oven. Use pot holder or
towel to hold hot squash; cut squash vertically in two. Scoop out
seeds and dark yellow pulp; run fork along inside squash flesh ?
it will separate into spaghetti-like strands. Keep working with
fork until skin is reached. Repeat with second half. Spoon
spaghetti squash into skillet with tomato sauce. Toss over
moderate heat briefly to heat through. Taste and adjust
seasonings if necessary. Sprinkle about 2 tablespoons grated
Parmesan cheese on each helping before serving.

LIMA BEAN BLUE CHEESE BAKE

Ingredients

1 box frozen lima beans cooked
1 cup crumbled blue cheese
1/4 cup consomm? or bean liquid
2 teaspoons melted butter
1/8 teaspoon paprika
2 tablespoons fine dry bread crumbs

Instructions

Mix all together reserving bread crumbs for topping. Top with
bread crumbs. Bake in moderate oven until bubbly.

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