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Your Vegetarian Recipe Selection

DOLMATHES

Ingredients

1 cup olive oil divided
1 1/2 pounds onions chopped
1 3/4 cups uncooked white rice
2 lemons juiced
2 tablespoons chopped fresh dill
1/2 cup chopped fresh parsley
2 tablespoons pine nuts
1 (8 ounce) jar grape leaves drained and rinsed

Instructions

Preheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons
oil in a large saucepan over medium heat. Saute onions until
tender. Stir in rice and brown slightly. Add 3 1/2 cups water and
half of the lemon juice. Reduce heat cover and simmer for 20
minutes or until all liquid is absorbed and rice is tender. Stir
in dill parsley and pine nuts. Remove stems from grape leaves and
place 1 tablespoon of rice mixture in the center. Fold in the
sides and roll tightly. Place folded side down in a baking dish
and cover with remaining olive oil lemon juice and enough water
to cover 1/2 of the dolmathas. Cover with aluminum foil and bake
in preheated oven for 45 minutes. more

SOUTHERN BLACK-EYED PEAS

Ingredients

1 pound dried black-eyed peas
1 smoked ham hock
1 large onion chopped
Red pepper to taste
Salt

Instructions

Put ham hock in large saucepan and cover with water. Boil for 10
to 15 minutes. Meanwhile wash and clean peas. Add to boiling
water along with chopped onion. Water may be added in order to
cover peas. Add red pepper but be careful adding salt because the
meat will give peas some salty taste. Cook over medium heat until
peas are soft but not mush about 45 minutes to an hours. Yields 6
servings.

CHILI NON CARNE

Ingredients

3/4 cup Chopped onion
2 x Cloves garlic
3 tbl Olive oil
2 tbl Chili powder
1/4 tsp Basil
1/4 tsp Oregano
1/4 tsp Cumin
2 cup Finely chopped zucchini
1 cup Finely chopped carrot
28 oz Can tomatoes drain & chop
14 1/2 oz Can tomatoes drain & chop
15 oz Can-kidney beansundrained
30 oz Can-kidney beans drained
And thoroughly rinsed
Chopped onions tomatoes
Lettuce or green peppers
For garnish

Instructions

# 1. In a large pot saute onion and garlic in olive oil until
soft. Mix in chili powder basil oregano and cumin. # 2. Stir in
zucchini and carrots until well blended. Cook for about 1 minute
over low heat stirring occasionally. # 3. Stir in chopped
tomatoes undrained kidney beans and drained kidney beans. # 4.
Bring to a boil. Reduce heat and simmer for 30-45 minutes or
until thick. Top with chopped onions tomatoes and lettuce or
green peppers. more

MARINATED TOFU

Ingredients

1 pound tofu plain or seasoned
1 (12 ounce) bottle barbecue sauce
1 tablespoon olive oil

Instructions

Drain tofu and cut into slices or cubes depending upon your
recipe. Place in a shallow dish and coat with barbeque sauce.
Cover and refrigerate 3 hours or overnight turning occasionally.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a
non-stick skillet over medium-high heat. Cook with a small amount
of sauce turning occasionally until browned on all sides. Return
tofu to the baking dish. Bake in preheated oven for approximately
10 minutes. more

PATIO POTATOES

Ingredients

4 potatoes sliced
1 envelope dry onion soup mix
1 pint sour cream
4 tablespoons milk

Instructions

Mix soup milk and sour cream. Place potato slices on foil and
cover with sour cream mix. Close foil securely. Grill 45 to 50
minutes.

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