Recipe: Meatless Recipes (30) Part 1 of 2 (62 total) - 01-08-98 Recipe Swap (updated)

30 MEATLESS MAIN DISHES AND SIDE DISHES
(Part 1 or 2)
Recipelink.com Recipe Swap - January 8, 1998

RECIPES IN THIS FILE:
Asian Style Frittata with Scallion-Sesame Sauce
20 Minute Vegetarian Jambalaya
Baked Polenta Layered with Tomato, Fontina and Gorgonzola
Vegetable Lasagna (with vegetable and ricotta fillings)
Sauteed Ravioli with Broccoli, Tomato and Cheese
Garden Harvest Jambalaya
Chilaquiles (Tortilla Chip Casserole)
Vegetarian Stuffed Peppers
Vegetable Pie
Pineapple-Tomato Salad
Vinaigrette Vegetable Plate
Zucchini Tossed Salad with Garlic Bun Sticks
Vegetable Kabobs
Oatmeal Patties
Special K Loaf
Hummus Without Tahini
Veggie and Wild Rice Casserole
Venice Style Vegan Lasagna
Linguine with Mushrooms
Zucchini Quesadillas
Spanish Rice
Vegetable Fajitas
Spanish Tofu Omelet
Shepherd's Pie with Veggies
Corn and Wild Rice Saute
Mac-Plus with Cheese
Herbed Lentils and Rice
Mexican Heartburn Chili
Potato Omelet
Basic Broccoli Frittata with Variations

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ASIAN STYLE FRITTATA
Adapted from source: Moosewood Restaurant Cooks at Home
Makes 2 servings

"Serve with rice, hot tea, and slice of fresh orange or pineapple."

FOR THE FRITTATA:
1 medium onion, thinly sliced (about 1 cup)
2 tbsp vegetable oil
1 clove garlic, minced or pressed
1 stalk broccoli, peeled and diced
1 cup sliced fresh mushrooms
1 medium red or green bell pepper, finely sliced
4 large eggs (or equivalent egg substitute)
1 tsp soy sauce
1 tsp grated fresh ginger root
FOR THE SAUCE:
1/2 cup water or vegetable stock
1 tbsp soy sauce
1 tbsp sherry or rice wine
1/4 tsp dark sesame seed oil
1 scallion, finely chopped (about 2 tbsp)
2 tsp cornstarch
2 tsp cool water

In a large skillet on medium heat, saute the onions in the oil for 3 to 4 minutes. Stir in garlic and broccoli and continue to saute for 3 to 4 minutes. Add the mushrooms and peppers to the skillet.

In a bowl, whisk the eggs with the soy sauce and ginger. When the vegetables are crisp-tender, pour the eggs over them and cook on low heat, covered, until the eggs are set, about 6 minutes.

While the eggs cook, make the sauce:
In a small saucepan, bring the 1/2 cup water, soy sauce, sherry or rice wine, dark sesame seed oil, and scallions to a boil.

Dissolve the cornstarch in the 2 teaspoons cool water and stir into the simmering sauce. Stir until the sauce thickens and then remove it from heat.

Serve the frittata drizzled with the sauce.

VARIATIONS:
- Make several small pancakes instead of the frittata.
- Substitute other vegetables: broccoli for thinly sliced cabbage or bok choy; Add green peas, mung sprouts or chopped water chestnuts for crunch. Any combination of approximately 4 cups vegetables that compliment each other and eggs!

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VEGETARIAN JAMBALAYA
Source: Meatless Dishes in Twenty Minutes
Makes 4 servings

"This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth."

1 (28 oz) can italian plum tomatoes
1 cup broth (vegetable, chicken or beef)
1 cup quick cooking brown rice, uncooked
1 tsp minced garlic
2 bay leaves
1 tsp dried basil leaves
1 tsp dried thyme leaves
1 tsp hot pepper sauce, or to taste
1 large green bell pepper
1 (16 oz) can black eyed peas, rinsed and drained
Chopped fresh parsley or chives (for garnish)
Garlic bread (optional, for serving)

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat.

While rice is cooking, cut green pepper into 1-inch pieces and stir into stew Reduce heat to medium, stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.

Remove and discard bay leaves. Sprinkle with parsley if desired.

Serve with garlic bread, if desired.

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BAKED POLENTA LAYERED WITH TOMATO, FONTINA AND GORGONZOLA
Source: The Greens Cookbook by Deborah Madison, 1987
From: Junie
Makes 4-6 servings

"This polenta gratin looks inviting baked in a large earthenware dish-bring it to the table bubbling and fragrant and serve it family style. For more formal occasions, it is very attractive baked in individual dishes. Both the polenta and the tomato sauce can be made well in advance. Putting the casserole together takes only a short time."

1 1/2 cups Tomato Sauce (recipe follows)
4 1/2 cups water
1 1/2 tsp. salt
1 1/2 cups coarse yellow cornmeal
8 oz. Italian Fontina cheese, sliced
5 oz. Gorgonzola cheese
Fresh herbs: oregano or marjoram, basil, chopped, for garnish.

While the Tomato Sauce is cooking, bring 4 1/2 cups water to a boil and add 1 1/2 teaspoons salt. Whisk in the cornmeal in a stream so that lumps don't form. When it has all been added, switch to a wooden spoon, lower the heat, and stir for 15 minutes. Pour it into a loaf pan or a 9-by-12-inch baking dish, and set it aside to cool.

When it is thoroughly cool and firm, turn it out and slice it into pieces about 1/2-inch thick and about 3-inches long. If a loaf pan was used, cut the pieces again, diagonally.

Preheat the oven to 400 degrees F.

Lightly butter a gratin dish, and spread about 1 cup of the tomato sauce over the bottom. Arrange the polenta and the slices of Fontina in overlapping layers. Carefully spoon the remaining tomato sauce over the layers in a decorative way, leaving bands of red sauce between the yellow polenta and cheese. Crumble Gorgonzola over the top and pepper generously.

Bake the gratin uncovered for 25 to 35 minutes, or until it is hot throughout. The cheese will melt into the tomato, making a sauce to spoon over the polenta.

Garnish with the fresh herbs.

TO MAKE AHEAD:
The tomato sauce and polenta can be made days before, but the gratin is best if assembled and baked the same day.

TOMATO SAUCE
Makes about 1 1/2 cups

1 1/2 to 2 lbs. meaty tomatoes
1 tbsp. olive oil
1 bay leaf
2 fresh basil leaves
2 branches parsley
1/2 small yellow onion, finely diced
1 clove garlic, finely chopped
Sugar, if necessary
Salt and black pepper

Roughly chop the tomatoes; set aside.

Warm the olive oil with the bay leaf, basil, parsley, onion, and garlic, and cook slowly for 3 to 4 minutes to flavor the oil and soften the onion.

Add the tomatoes, raise the heat to medium high, and cook until they are quite soft and broken apart, about 15 minutes.

Pass them through a food mill; then return the sauce to the pan, and simmer until quite thick. If needed, add a pinch or two of sugar to balance the acidity, and season with salt and freshly ground black pepper.

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VEGETABLE LASAGNA
From: Dawn, nys
Makes 8-12 servings

12 lasagna noodles
FOR THE VEGETABLE FILLING:
1 tbsp vegetable oil
4 cups thinly sliced zucchini
3 cups diced eggplant
2 cups chopped fresh mushrooms
1 cup shredded carrots
1 cup chopped onions
3 cups marinara sauce, divided use
1/2 cup cooked chopped spinach
3/4 cup grated Parmesan cheese, divided use
1/2 cup chopped fresh parsley
1/8 tsp salt
FOR THE RICOTTA FILLING:
1 egg
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 tsp ground black pepper

Preheat oven to 400 degrees F.

Cook the lasagna noodles according to package directions; drain.

TO PREPARE THE VEGETABLE FILLING:
Heat vegetable oil in a large skillet, add zucchini, eggplant, mushrooms, carrots and onion. Cook stirring until softened about 4 minutes. Stir in 1 1/2 cups marinara sauce, spinach, 1/2 cup Parmesan cheese, parsley and salt. Set aside.

TO PREPARE THE VEGETABLE FILLING:
Beat egg and add ricotta cheese, 1 1/2 cups mozzarella and black pepper. Set aside.

TO PREPARE THE TOPPING:
In a small bowl toss the remaining 1/2 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Set aside.

TO ASSEMBLE AND BAKE:
Thinly spread 3/4 cup marinara sauce in the bottom of a 13x9-inch baking dish. Place 4 of the lasagna noodles in the bottom. Spread half of the ricotta filling over the noodles in the pan. Cover with half of the vegetable filling. Top with 4 more noodles; spread remaining ricotta filling, then the remaining vegetable filling. Top with the last noodles then the remaining 3/4 cup marinara sauce.

Cover and bake for 30 minutes. Sprinkle with topping and continue to bake for 20 minutes more. Remove from oven and let stand for 15 minutes before cutting.

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SAUTEED RAVIOLI WITH BROCCOLI, TOMATO AND CHEESE
Kari/VA
Makes 3 to 4 servings

1 pound ravioli or tortellini
2 cups broccoli florets
1/4 cup olive oil
2 cloves garlic, mashed
1 cup diced onion (red if you have it)
2 cups diced fresh tomatoes (substitute canned if you like)
1 cup shredded or grated cheese

Bring a large pot of salted water to a boil. Drop in the ravioli and broccoli. They will cook together. The broccoli will be slightly underdone. Follow the timing on the ravioli package. Drain.

While the pasta cooks, heat the olive oil, add the garlic and onion and saute over medium heat until soft.

When the ravioli and broccoli are ready, add the tomatoes to the onions, heat for 2 minutes and add the ravioli and broccoli. Toss gently. Add the cheese and toss again, gently. Cover and allow to sit for 3 or 4 minutes to allow cheese to melt.

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GARDEN HARVEST JAMBALAYA
Source: Sunset Annual recipes, 1998
From: SueA, CA

2 firm-ripe tomatoes (about 10 oz. each)
1 red bell pepper (about 1/2 lb.)
4 kohlrabi (about 1 lb. total)
2 carrots (about 10 oz. total)
1 zucchini (about 1/2 pound)
1 cup green beans
1 onion (about 1/2 pound)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 1/3 cup long grain rice, uncooked
2 1/4 cups chicken or vegetable broth

Core tomatoes. Chop 1 tomato and slice the other. Stem, seed, and coarsely chop bell pepper. Peel kohlrabi and cut into 1/2-inch chunks. Trim ends from carrots, zucchini, and beans. Cut carrots in half lengthwise, then into 2-inch pieces. Quarter zucchini lengthwise, then cut into 2-inch pieces. Cut beans into 2-inch pieces. Chop onion.

In a 6- to 8-quart pan over medium heat, stir oil, onion, and garlic occasionally until onion is limp, about 4 minutes.

Stir in the chopped tomato, bell pepper, kohlrabi, carrots, cayenne, and pepper. Cover and simmer, stirring occasionally until kohlrabi is barely tender when pierced, about 10 minutes.

Stir in rice and broth and bring mixture to a boil over high heat. Cover, reduce heat, and simmer until rice is almost tender to bite, about 20 minutes.

Add zucchini and green beans; simmer, covered, just until beans are tender when pierced, 7 to 10 minutes longer.

Spoon onto a platter and top with sliced tomato. Add salt to taste.

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CHILAQUILES (TORTILLA CHIP CASSEROLE)
Source: An Apple A Day, Volume 2: Vegetarian Cookery by Doctors Wives, Loma Linda University, School of Medicine
From: Leslie Wa

1 (16 oz.) pkg. tortilla chips
1 large onion, chopped
2 tbsp butter or margarine
2 eggs, slightly beaten
1 cup small curd cottage cheese
1 (4 oz.) can diced green chiles
1/2 tsp ground cumin
1/2 tsp. salt
3 cups shredded Monterey Jack cheese
1 cup dairy sour cream
1 cup shredded Cheddar cheese

Heat oven to 350 degrees F.

Crush enough of the tortilla chips to make 1/2 cup; reserve.

Saute onion in butter in small skillet until light brown, about 3 minutes.

Combine eggs, cottage cheese, green chiles, cumin and salt in small bowl adding sauteed onion.

Place 1/2 of the remaining tortilla chips in buttered (12 x 8 x 1 3/4-inch) baking dish; layer with half of the cottage cheese mixture then half the Monterey Jack cheese . Repeat layers.

Bake covered 25 minutes (or microwave 8 minutes, let stand for 10 minutes).

Spread sour cream over casserole. Sprinkle with cheddar cheese and crushed tortilla chips.

Bake uncovered 5 minutes. Let stand 10 minutes (or microwave 3 minutes with sour cream topping then add Cheddar cheese and stand 10 minutes).

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VEGETARIAN STUFFED PEPPERS
From: Teresa, AR
Makes 6-8 servings

6 to 8 green bell peppers, depending on size
1 tbsp vegetable oil
1/2 cup finely chopped carrots
1/2 cup sliced green onions
1/4 cup finely chopped celery
1 clove garlic, minced
1/2 cup spicy tomato juice (snappy tom or spicy v-8)
3/4 tsp chili powder
1/2 tsp salt
1/8 tsp ground black pepper
1/2 lb Monterey jack cheese, cut into small cubes
2 cups cooked brown or white rice
1 1/2 cups corn (fresh or frozen and thawed)

Cut off tops of peppers. Remove seeds and membranes. Steam or parboil peppers for 5 minutes. Drain.

In small skillet, heat oil over medium heat. Add carrots, onions, celery and garlic and saute until tender-crisp.

Stir in tomato juice, chili powder, salt and pepper. Reduce heat to low. Cover and simmer until vegetables are tender, about 10 minutes.

In large bowl, mix together all ingredients except peppers. Fill peppers with vegetable mixture and place in baking dish.

Bake at 350 degrees F for 20 minutes, or until filling is hot and cheese melts.

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VEGETABLE PIE
From: Teresa, AR
Makes 6 servings

1 lb. fresh mushrooms, sliced
1 onion, chopped
2 zucchini squash, sliced
1 green bell pepper, chopped
1/2 stick (1/4 cup) butter
1 tsp salt
1/2 tsp ground black pepper
Dash of garlic salt
1 tomato, sliced
1 unbaked (10-inch) pie shell
1 cup mayonnaise
1 cup grated mozzarella cheese

Saute mushrooms, onion, zucchini and bell pepper in butter until crisp, but not soft. Drain well and salt, black pepper and garlic salt.

Place tomatoes on bottom in pie shell. Add vegetables.

Mix together mayonnaise and cheese; pour over vegetables.

Bake, uncovered, 1 hour at 350 degrees F.

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PINEAPPLE-TOMATO SALAD
From: BV/AR
Makes 4 servings

Lettuce
1 (8 1/2 ounce) can sliced pineapple, drained
1 tomato, cut into 4 slices
Green pepper strips
Bottled sweet and sour salad dressing

Place pineapple slice on each of four lettuce-lined salad plates; top each with tomato slice and pepper strips. Spoon dressing over each salad.

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VINAIGRETTE VEGETABLE PLATE
From: BV/AR
Makes 4 servings

16 ounces whole green beans (or 2 bunches asparagus)
1 cauliflower, separated into flowerets
1 (7 ounce) jar artichoke hearts, drained
FOR THE DRESSING:
1/4 cup wine vinegar
2 tablespoons water
1/2 envelope (1 7/8 ounce size) onion salad dressing mix
1/2 envelope (1 7/8 ounce size) Italian salad dressing mix
2/3 cup salad oil

In separate saucepans, cook beans and cauliflower in 1-inch boiling salted water (1/2 teaspoon salt to 1 cup water) until just tender; drain.

Arrange vegetables and artichoke hearts in separate sections in glass dish.

Shake vinegar, 2 tablespoons water and salad dressing mixes in covered jar. Add oil; shake until mixed.

Pour dressing over vegetables. Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally.

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ZUCCHINI TOSSED SALAD
From: BV/AR
Makes 6 to 8 servings

1 head lettuce, washed and chilled
1 small head romaine, washed and chilled
1/4 cup olive oil or salad oil
2 medium zucchini, thinly sliced
1 cup sliced radishes
3 green onions, sliced
3 tbsp crumbled blue cheese
2 tablespoon tarragon or wine vinegar
1 small clove garlic, crushed
Salt, to taste
Generous dash freshly ground pepper

Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil until leaves glisten.

Add zucchini, radishes, onions and cheese. Combine vinegar, garlic, salt and pepper; pour over salad and toss.

Try this salad with:

BUTTERED GARLIC BUN STICKS

3 or 4 frankfurter buns
Butter or margarine, softened
Garlic salt (or garlic powder), to taste

Heat oven to 425 degrees F.

Cut frankfurter buns lengthwise in half. Brush cut sides with butter; sprinkle with garlic salt/powder. Place butter side up on ungreased baking sheet.

Bake 5 to 8 minutes or until light brown.

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VEGETABLE KABOBS
From: BV/AR

1 (16 ounce) can potatoes, drained
1 (4 ounce) can button mushrooms, drained
Butter or margarine, softened
2 tomatoes, cut into eighths
Grated Parmesan cheese
1 green bell pepper, cut into 1-inch pieces

Brush potatoes with butter; sprinkle with cheese. On skewers, alternate potatoes, mushrooms, tomato wedges and green pepper pieces.

Place kabobs on rack in broiler pan. Broiling time 8 minutes; turn once.

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OATMEAL PATTIES
From: Leslie WA

FOR THE OATMEAL PATTIES:
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 medium onions, chopped (can saute)
2 cups old fashioned oatmeal, uncooked
1 tsp. sage or poultry seasoning
1/2 tsp soy sauce
2 eggs, beaten
FOR THE SAUCE:
1 (10 3/4 oz.) can condensed cream of mushroom soup
2/3 cup evaporated milk

Mix all ingredients for the Oatmeal Patties together.

Drop by spoonfuls into hot oil fry and brown. Drain on paper towels then place in a 13x9-inc baking dish.

Mix together the ingredients for the sauce and pour over the patties.

Bake at 350 degrees F for 30-40 minutes in a 13x9-inch baking dish.

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SPECIAL K LOAF
From: Leslie WA

3 cups Special K Cereal
1 (16 oz.) container cottage cheese (can substitute with chopped tofu)
3/4 cup chopped pecans
1/2 cup oil
4 eggs, beaten
1 envelope Lipton onion soup mix
1 tsp thyme or poultry seasoning

Mix all ingredients together. Place in a loaf pan.

Bake uncovered at 350 degrees F for 45-55 minutes or until knife comes out clean when inserted.

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HUMMUS WITHOUT TAHINI
From: Emma

20 oz. chick peas, drained
1/2 cup olive oil
1/4 cup lemon juice
2 to 3 cloves garlic
1/4 tsp. ground cumin
1 tsp. chopped fresh parsley
Salt freshly ground pepper, to taste
Pita bread (for serving)

Rinse and drain chick peas. Combine the chick peas, olive oil, lemon juice, and seasonings in food mill. Puree until smooth.

Serve with pita wedges.

The hummus will keep refrigerated for two or three days.

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VEGGIE AND WILD RICE CASSEROLE
Source: The Gabby Gourmet
Makes 12 servings

1 1/2 cups wild rice, uncooked
1 quart rich chicken broth or stock (or vegetable stock)
1/4 cup butter or olive oil/butter combo
2 cups celery (with leaves), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1/2 cup sherry wine
1/4 cup finely chopped fresh parsley
1/4 cup pimento strips
1/4 teaspoon thyme
1/4 teaspoon marjoram
Salt and freshly ground pepper, to taste
1 cup sliced toasted almonds

Wash rice in cold water; drain. Place in a medium-size saucepan, adding the chicken broth. Bring this mixture to a boil, reduce the heat, cover and simmer about 45 minutes or until rice is tender.

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray.

In a medium-size skillet, heat the butter/oil over a medium-high heat, then add the celery, onion, garlic and mushrooms. Let this mixture saute until tender crisp.

Add the cooked rice to the sauteed mixture, along with the remaining ingredients, except the almonds. Mix well, then spoon into the prepared baking dish. Top with the almonds.

Cover and bake at 350 degrees F for 45-50 minutes.

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VENICE STYLE VEGAN LASAGNA
Source: Mark Satterly
Makes 8 servings

FOR THE TOMATO SAUCE:
1 onion, diced
3 garlic cloves, chopped
1 carrot, diced
2 tbsp olive oil
1/2 tsp fennel seeds, ground
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried marjoram
1 tbsp chopped fresh parsley
3 cups chopped tomatoes
2 tbsp tomato paste
1 pinch sugar (optional)
Salt and pepper, to taste

FOR THE BECHAMEL SAUCE:
2 tbsp olive oil
2 tbsp flour
2 cups soy milk
Salt and pepper, to taste
1 pinch ground nutmeg

FOR THE LASAGNA:
Lots of lasagna noodles (preferably green and fresh)
1 1/2 cups peas (frozen or fresh)*
1 tbsp olive oil
Thyme, as needed

TO PREPARE THE TOMATO SAUCE:
Prepare vegetables as indicated in the ingredient list
& set aside. Heat oil in a large pot until hot, and saute the chopped
& diced vegetables just until the onion has softened. Add the herbs
& continue to saute stirring occasionally for a few minutes longer.
Add the rest of the sauce ingredients and let simmer for 15 minutes,
stir occasionally. Set aside, once coked.

TO PREPARE THE BECHAMEL SAUCE:
Heat oil, stir in the flour and cook for about 30 seconds. Remove from the heat and slowly beat in the milk, ensuring that no lumps form. Return to the heat and cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper and nutmeg. Set aside.

TO ASSEMBLE:
If using dried pasta, it is advisable to cook it first. If using fresh pasta, just sprinkle with a few drops of water before baking.

Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top with half the bechamel sauce and half the peas. Add another layer of pasta, another layer of tomato sauce and top with a third layer of pasta. Add the remaining bechamel sauce and peas. Top with the rest of the tomato sauce. Drizzle with olive oil and sprinkle with thyme.

Bake in a preheated oven at 400 degrees F for 40 minutes, until bubbling hot.

Serve with homemade garlic bread and a green salad.

*If using fresh peas, blanch before adding them to the lasagna layers.

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LINGUINE WITH MUSHROOMS
Source: Anne Marie Chiappetta's Kitchen
Makes 4 servings

1 lb shiitake mushrooms, cleaned and sliced
6 tbsp olive oil
1 garlic clove, minced
1/2 tsp hot red pepper flakes
Salt and pepper, to taste
2 tbsp chopped fresh parsley (plus extra for garnish)
3/4 lb linguine, uncooked

Cook mushrooms in olive oil over low heat for 10 minutes.

Add garlic, red pepper flakes, salt and pepper. Cook, stirring for 5 minutes over low heat. Cover and cook for 15 minutes longer. Add parsley and mix.

Meanwhile, bring water to boil in large kettle. Boil linguine until al dente.

Drain linguine, add sauce and mix. Sprinkle with extra parsley.

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ZUCCHINI QUESADILLAS
Source: Vegetarian Gourmet magazine, Spring, 1995
Makes 4 servings

3 flour or corn tortillas
1/2 cup thinly sliced green onion
1 medium jalapeno chile, seeded, finely chopped
2 cups zucchini, julienned
1 cup corn niblets
1/4 cup black olives, sliced

Preheat oven to 400 degrees F.

Place one tortilla on an ungreased oven baking sheet and layer with half the remaining ingredients. Top with a second tortilla and the rest of the filling. Finish with the final tortilla.

Bake about 10 minutes, till the tortilla are browned around the edges.

Cut into quarters and serve hot.

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SPANISH RICE
Source: Vegetarian Gourmet magazine, Spring, 1995
Makes 6 servings

1 pinch crushed red chiles
1 pinch ground cumin
2 tbsp olive oil
1 cup red or green bell pepper, chopped
1 cup green onions, thinly sliced
2 garlic cloves, minced
1 cup basmati rice, uncooked
2 cups vegetable stock, boiling
2 cups Mexican-style stewed tomatoes
Chopped fresh cilantro (optional)

Saute chile flakes and cumin in olive oil in a large skillet. Add bell pepper, green onions and garlic and saute until tender-crisp, about 3 minutes. Stir in rice and saute until the rice is translucent.

Add the vegetable stock, stir well, cover and simmer for 10 minutes.

Add tomatoes, re-cover and continue to simmer, stirring on occasion, until all the liquid has been absorbed.

Garnish with cilantro and serve hot.

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VEGETABLE FAJITAS
Source: Vegetarian Gourmet magazine, Spring, 1995
Makes 6 servings

1 large red onion, thinly sliced
1 red bell pepper, cut into small strips
1 green bell pepper, cut into small strips
2 tbsp olive oil
4 garlic cloves, minced
1 cup sliced mushrooms
2 cups diced yellow squash
2 cups broccoli florets
2 cups Mexican-style stewed tomatoes
1 pinch ground cayenne pepper
12 flour tortillas

Preheat oven to 250 degrees F.

Saute onion and bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic and mushrooms and stir fry for another 2 minutes. Add squash and broccoli and continue to stir-fry until the vegetables are tender-crisp.

Drain the tomatoes and add them. Reduce the heat and cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.

Wrap tortillas in tin foil and place in oven to warm. Wrap filling inside tortillas and serve.

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SPANISH TOFU OMELET
Source: The Compassionate Cook by Ingrid Newkirk
Makes 4 servings

1 tbsp olive oil (or water)
1 garlic clove, minced
1 small onion, chopped
1 medium potato, sliced
1/4 of a green bell pepper, diced
1 lb soft tofu, patted dry
1 small tomato, chopped
1/4 tsp oregano
1/4 cup flour
1/4 tsp turmeric
1 tsp nutritional yeast
Salt and pepper, to taste
Salsa (for serving)

In a frying pan over medium heat, heat the oil or water and saute the garlic, onion, potato, and green pepper until the potato is cooked, about 10 minutes.

In the meantime, blend the remaining ingredients, except the salsa, in a blender until smooth.

Add the tomato and tofu mixture to the pan and cook, covered, over a very low heat until the omelet is set, about 10 minutes.

Serve with salsa.

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SHEPHERD'S PIE WITH VEGGIES
Source: Vegetarian Gourmet, Special Low-Fat Issue, 1995
Makes 6 servings

1 yam
4 zucchini, peeled
1 large potato
1/2 cup chopped onion
1 tbsp oil
1 tsp dried oregano
1 tsp dried basil
1/4 tsp dried thyme
1/2 cup chopped zucchini
1/2 cup sliced celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
1/2 cup peas
1/2 cup corn

Prehgeat oven to 400 degrees F.

Pierce skin of yam in several places and bake at 400 degrees F until tender, this will take about 50 minutes. Remove from oven and let cool. Remove skin, mash and set aside.

Cut zucchini into chunks and blend in a food processor to make zucchini milk. Set aside.

Place potato in a pot and cover with cold water. Boil until tender, about 20 minutes. Drain, reserving the water. Mash the potato using whatever of the reserved potato water you need to make it fluffy. Set aside.

Heat oil and saute onion for about 2 minutes. Add the dried herbs and stir-fry for 2 minutes. Add the remaining ingredients along with 1/2 cup of prepared zucchini milk. Stir well and continue to cook until the carrots are tender.

Turn the vegetables into a casserole, not more than 3-inches deep. Spread mashed yams over the top and top with mashed potato.

Bake in the preheated 400 degree F oven until the topping is browned, about 30 minutes.

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CORN AND WILD RICE SAUTE
Source: Great Good Food by Julee Rosso
Makes 4 servings

1 oz sun-dried tomatoes
1 cup boiling water
1 tsp olive oil
2 cloves garlic, minced
2 shallots, minced
1 cup fresh corn kernels
1/2 cup vegetable broth
2 cups cooked wild rice
4 plum tomatoes, chopped
3 tbsp or more balsamic vinegar
Salt and pepper
1/4 cup chopped fresh opal or regular basil

Steep the sun-dried tomatoes in the 1 cup boiling water for 10 minutes. Drain, squeeze dry, and coarsely chop.

In a medium-size skillet, heat the oil over medium-high heat. Saute the garlic and shallot until softened, about 2 minutes.

Add the corn and broth and simmer for 2 minutes.

Add the rice and tomatoes and heat through, about 4 minutes.

Add 3 tablespoons of the vinegar and salt and pepper to taste. Stir in the basil.

Serve warm or at room temperature. If serving at room temperature, taste after dish sets, as additional vinegar may be needed, add it 1 teaspoon at a time.

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MAC-PLUS WITH CHEESE
From: Cheryl, PA
Makes 4-6 servings

8 oz. dry elbow macaroni, cooked and drained
1 cup shredded mozzarella (I used Healthy Choice fat-free)
2 small zucchini, split and sliced
1/2 pound mushrooms, sliced
1/2 small onion, diced
3 oz. baked/spiced tofu, cut into 1/2-inch cubes
1/2 cup nonfat yogurt
1/2 cup cashews
1/4 cup raisins
Pepper and garlic powder to taste
1 tsp. rosemary

Preheat oven to 375 degrees F.

Put about half of the macaroni in a 9x9-inch baking pan. Cover with about half of the cheese.

In a bowl mix the mushrooms, zucchini, onion, tofu, cashews, and raisins, then pour this layer on top of the macaroni and smooth it. Sprinkle garlic and fresh ground black pepper lightly over this.

In a bowl mix the remaining macaroni, remaining cheese, yogurt, more garlic and pepper, and rosemary, then pour this over the previous layer and smooth it.

Bake uncovered at 375 degrees F for 45 minutes (or until it starts to brown), let cool 5 minutes, slice and serve.

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HERBED LENTILS AND RICE
Source: Tidewater on the Half Shell by The Junior League of Norfolk-Virginia Beach, VA. in America's Best Recipes: A 1989 Hometown Collection
Makes 6 to 8 servings

4 oz Swiss cheese, shredded, divided use (1 cup total)
3/4 cup dried lentils, washed and sorted
3/4 cup chopped onion
1/2 cup brown rice, uncooked
3 1/2 cups diluted canned chicken broth
1/4 cup burgundy or other dry red wine
1/2 tsp dried whole basil, crushed
1/4 tsp salt
1/4 tsp dried whole oregano
1/4 tsp dried whole thyme
1/8 tsp garlic powder
1/8 tsp ground black pepper

Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole.

Cover and bake at 350 degrees F for 2 hours, or until lentils are tender, stirring occasionally. Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts.

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MEXICAN HEARTBURN CHILI
From: Cheryl, PA

All measurements are approximate. Use more or less of each to taste.

2 cups cooked kidney beans
2 cups cooked garbanzo beans
14 oz Goya frozen or canned sofrito (red or green)
1 (4 oz) can green chiies (optional)
10 to 12 oz frozen corn
4 to 6 oz frozen spinach (or other greens)
1 (14 oz) canned diced tomatoes*
Water or beer, as needed

Add water or beer to cover/taste. (Do not add any other salt or spices, that is taken care of by the Sofrito.)

Simmer about an hour.

*Too hot or spicy? Add another can of tomatoes.

SERVING SUGGESTIONS:
- Serve with tortillas, rice, refried beans, or sharp cheddar.
- Use less water or beer and you have a great burrito stuffing.

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Betsy: This isn't my recipe, but very similar to what I make - I add fried green pepper strips and I don't cube the potatoes, I cut them into fairly thin slices.

POTATO OMELET
Makes 6 servings

1/4 cup olive oil
2 medium Idaho potatoes, cut into 1/2-inch cubes
1/2 cup chopped green onion, including tops
1/4 cup chopped fresh parsley
1 clove garlic, minced or pressed
6 eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Sour cream (for garnish)
4 slices bacon, cooked crisp (for garnish)
Salsa (optional)

In a large frying pan heat the oil over medium-high heat. Add the potatoes and cook until golden brown, stirring very little to let the potatoes become crisp.

Add the onion, parsley, and garlic, and cook until the onion is limp. Reduce the heat to medium.

In a bowl beat the eggs and 1/4 cup water together, and stir in the salt and pepper. Pour the egg mixture over the potato mixture, cover, and cook for 10 minutes.

Cut into wedges. Garnish each serving with sour cream and crumbled bacon. Serve with salsa if desired.

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BASIC BROCCOLI FRITTATA WITH VARIATIONS
Source: The Canadian Living Cookbook by Carol Ferguson
Makes 4 servings

2 tbsp butter
1/2 onion, chopped
1/4 red bell pepper, sliced (optional)
1 garlic clove, minced
2 cups broccoli florets, cooked
6 eggs
1/2 tsp salt
3/4 cup cubed mozzarella
2 tsp minced fresh parsley
2 tsp minced green onion tops

In 10-inch skillet over medium heat, melt butter. Add onion, red pepper (if using) and garlic; saute till tender, about 3 minutes. Place broccoli over onions.

Whisk together eggs with salt, pepper and cayenne. Stir in mozzarella, parsley and green onion. Pour gently over broccoli. Increase heat to medium-high. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath and set.

When edges are firm but top is still moist, cover skillet with large plate, turn over together and slide frittata into skillet, cooked side up or till bottom is set.

Transfer to heated serving dish and cut into wedges.

VARIATIONS:

RED PEPPER AND GRUYERE FRITTATA:
Add 1 1/2 cups red bell pepper chunks to onion and garlic. Saute together till onions are soft and peppers tender-crisp a bout 4-5 minutes. Proceed with egg mixture, substituting Gruyere or Emmanthal for mozzarella. Other mild cheese such as Brie are also good.

MUSHROOM AND PROVOLONE FRITTATA:
Add 1/4 cup diced sweet red pepper and 2 cups sliced mushrooms to onions. Saute together till vegetables are tender and moisture has evaporated about 6 minutes. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg.

SPINACH AND PARMESAN FRITTATA:
Wash and trim 1 (10 oz) pk fresh spinach. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 minutes, stirring midway if needed. Drain in colander, pressing out excess moisture; chop coarsely. There should be 1 cup cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to onions and garlic. Mix spinach into egg mixture and substitute 1/4 cup grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished frittata with
pinch of oregano.