image_pdfimage_print

Your Vegetarian Recipe Selection

EGGPLANT WITH BACON AND CARAWAY

Ingredients

4 slices bacon cut up
1 medium onion diced
1 teaspoon caraway seeds
2 teaspoons vinegar
1 small regular eggplant peeled and cubed

Instructions

In 10-inch skillet over medium-high heat cook bacon onion and
caraway until onions are light brown. Drain most of the fat.
Reduce heat to medium; add vinegar and eggplant. Cook covered 5
to 7 minutes until eggplant is tender stirring occasionally.

VEGETARIAN LASAGNA

Ingredients

1 (8 ounce) package lasagna noodles
2 (10 ounce) packages chopped spinach
2 cups sliced fresh mushrooms
1 cup grated carrot
1/2 cup chopped onion
1 tablespoon oil
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1/2 cup chopped black olives
1 1/2 teaspoons oregano
2 cups cottage cheese drained
1 pound Monterey jack cheese shredded
Parmesan cheese

Instructions

Cook noodles in boiling unsalted water for 8 to 10 minutes or
until tender; drain and set aside. Cook spinach according to
package directions and drain well. In a saucepan cook mushrooms
carrot and onion in oil until tender. Stir in tomato sauce tomato
paste olives and oregano. In a greased 13 x 9-inch baking dish
layer half the noodles cottage cheese spinach Jack cheese and
sauce mixture; repeat the layers reserving about 1/2 cup cheese
for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F
for 30 minutes. Let stand for 10 minutes before serving. Freezes
well.

ZUCCHINI LASAGNA ON THE GRILL

Ingredients

2 to 3 large zucchini sliced thin on a Chinese mandoline
Tomato Sauce (recipe follows)
1 1/2 cups ricotta
2 cups grated mozzarella
1 to 2 cups fresh grated Parmesan cheese

Instructions

Lightly spray inside surface of a disposable aluminum 9 x 13-inch
pan with olive oil spray. Lay down a layer of the thinly sliced
zucchini overlapping zucchini to fit into the pan. Spread 1/3 to
1/2 cup of the Tomato Sauce over the zucchini and top with half
of the ricotta cheese and half of the mozzarella cheese. Place
another layer of zucchini over the top of the cheeses. Top that
with more of the tomato sauce and repeat with the cheeses. Top
the mozzarella cheese with the fresh grated Parmesan cheese.
Cover with foil and place on preheated gas grill at a medium to
medium-low setting. Depending on the grill this takes 45 to 60
minutes to cook thoroughly. Remove the foil cover for the last 10
minutes of baking so the cheeses turn a nice brown color. Let sit
for at least 10 minutes after removing from the grill before
serving. Tomato Sauce 1 tablespoon olive oil 1/4 cup
finely minced garlic 1 cup coarsely chopped onion White or red
wine (optional) 1 (28 ounce) can plum tomatoes 1 teaspoon dried
oregano 3 tablespoons tomato paste Salt and pepper to taste In a
large saucepan heat olive oil over low heat. Add garlic and onion
and cook stirring for 4 to 5 minutes until translucent. Add a
little wine for flavor if you like. Add tomatoes and their juice
the dried oregano and the tomato paste. Simmer for about 30
minutes uncovered stirring occasionally and breaking the tomatoes
into smaller pieces as they cook. Season with salt and pepper.
Makes about 3 cups of sauce. Optional: Fresh mushrooms can be
added; ground turkey can be added at the start or even hot
Italian sausages can be used. Makes 8 servings. Approximate
values per serving: 317 calories 21 g fat 64 mg cholesterol 12 g
carbohydrates 22 g protein 617 mg sodium 59 percent of calories
from fat

GREEN BEANS AND BRAISED CELERY

Ingredients

2 lbs fresh green beans
4 cups water
1 bunch celery hearts
1/4 cup butter or margarine
5 tbs chicken broth
Salt and pepper to taste
3 tbs butter or margarine
1 tsp lemon juice
1 jar (4oz) pimientos diced

Instructions

Wash beans trim ends and remove strings. Bring 4 cups water to
boil in a Dutch oven or large pot. Add beans; cook uncovered 10
minutes or until crisp-tender. Drain and plunge beans into cold
water. Drain again and set aside. Cut celery into 4-inch pieces.
Melt 1/4 cup butter in a large skillet; add broth and bring to a
boil. Add celery salt and pepper; cover and cook 5 minutes or
until tender. Drain. Melt 3 tbs butter. Add green beans lemon
juice salt and pepper. Heat green beans thoroughly stirring
gently. Arrange green beans and celery on a serving dish. Garnish
with pimiento. more

MARINATED VEGETABLE SALAD

Ingredients

3/4 cup white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
1 cup distilled white vinegar
1/4 cup canola oil
1 teaspoon salt
2 cups cucumbers peeled and thinly sliced
1 onion sliced into thin rings
2 cups thinly sliced carrots
1/2 cup chopped celery

Instructions

Combine sugar celery seeds black pepper vinegar oil and salt in a
screw-top jar. Shake well to mix. Combine vegetables in large
bowl. Pour dressing over vegetables and stir gently. Cover and
refrigerate several hours or overnight. more

Skip to toolbar