Some Vegetarian Recipes
Since I have been writing some articles recently on becoming a vegetarian I though it might be a good idea to put some vegetarian recipes for you to try.
Eating vegetarian meals doesn’t mean just eating salad and fruit. Vegetarian meals can tempt your palate and entice your taste buds. But, without knowing how to prepare these sumptuous meals you’re left to pulling out an apple or tossing a simple salad.
Below are several meals, salads and appetizers that will have your family and guests asking for seconds.
Broccoli And Artichoke Medley – serves 4
14 oz can artichoke hearts
1/8 c butter
8 oz cream cheese (soft)
1 1/2 tsp lemon juice
2 ea 10 oz. broccoli chopped
Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained.
Combine butter, cream cheese and lemon juice. Add broccoli that’s been cooked and drained. Pour mixture over artichokes. Top with crumbs.
Bake uncovered 25 minutes 350 degree oven. For added zip include either garlic powder, Worcestershire, salt, or Tabasco.
Ginger’s Fried Rice – serves 2
1 tbsp olive oil
4 scallions, thinly sliced
1 garlic clove, chopped
3/4 inch piece fresh ginger, grated or finely chopped
1 cup cooked long-grain rice
1/2 cup frozen peas
1 tbsp soy sauce
Ground black pepper
Heat the oil in a wok and stir in rice for several minutes until it has begun heating through. Remove the rice and cook the scallions, garlic and ginger for 2 minutes. Crack in the egg and scramble with a chopstick for a couple of minutes until just set.
Stir in the rice and peas and continue to cook for a further 4 minutes until piping hot.
Season with soy sauce and a few twists of black pepper and serve.
Cilantro Hummus with Crispy Garlic Pita – serves 6
2 garlic cloves , roughly chopped
2 mild red chilies, seeded and roughly chopped
large bunch cilantro, roughly chopped
2×15 oz cans chick peas, drained
juice of 1 lime
4 tbsp olive oil
salt and ground black pepper
For the crispy garlic pita:
3 tbsp olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
4 white pita breads
Place the garlic, chilies, and cilantro in a food processor and whizz until finely chopped. Add the chick peas and whizz until well blended. With the motor running, squeeze in the lime juice and drizzle in the olive oil to make a fairly coarse paste. Add water if a thinner consistency is desired. Season well to taste and spoon into a serving bowl.
Meanwhile, mix together the olive oil, garlic, and parsley and season. Heat one side of the pita breads, under a hot broiler about 1 minute until well browned.
Turn over the bread, then use a knife to slash the softer surface 4-5 times without cutting through the bread. Brush with the herb and oil mixture and return to the broiler until bubbling and toasted about 1 minute.
When cool, break into pieces and serve with the yummy hummus.
Hearts of Palm with Orange-Saffron Dressing – serves 4
12 hearts of palm, rinsed and sliced into disks
1/2 tsp oregano
1/4 tsp saffron threads, crumbled
2 tbsp orange juice
2 tbsp white wine vinegar
1 tbsp peanut oil
Place hearts of palm in a serving bowl.
In a small custard cup, soak oregano and saffron in 1 tbsp of orange juice. Let stand for 2 minutes. In a small bowl, whisk together remaining juice, vinegar, and oil. Add oregano, saffron, and orange juice to dressing and pour over the hearts of palm.
Marinate for 1 hour before serving.
Garlic and Parsley Frittata – serves 1
2 tbsp milk
1 tbsp chopped fresh parsley
1 garlic clove, crushed
Pinch of dried chili flakes
1 slice bread, torn into small pieces
Sea salt and ground black pepper
1 tbsp olive oil
1 tbsp freshly grated Parmesan
Watercress salad, to serve
Beat together the milk, eggs, parsley, garlic, and chili flakes; add the torn bread and some salt and pepper; set aside for 4 minutes that the bread completely softens into the mixture.
Heat the oil in a frying pan and pour in the egg mixture. Cook for 3 minutes or until golden and almost set.
Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip over so you can cook the other side. Scatter over the parmesan. Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through.Serve with a fresh, crisp watercress salad and a glass of your favorite Chianti.
These peppers are tasty plain or with rice, bread, or pasta.
Yield 4 servings
Time 1 hour 45 minutes (at least)
Ingredients o 4 small bell peppers
½ c fresh parsley
1 T lemon juice
1 t salt
1 t pepper
2 T olive oil
8 oz feta cheese, grated or chopped (optional)
Preheat oven to 475°.
Wash the peppers, cut out the stems, and de-seed. Place on cookie sheet and bake until the skins blister, about 20 minutes.
Transfer the peppers to a plate, cover with damp towel(s), and set aside to cool.
Wash and chop the parsley, then whisk it in with the lemon juice, salt, pepper, and olive oil.
Peel the peppers, then drizzle the marinade over them. Let stand for 1-2 hours.
Preheat broiler. (If using feta cheese, stuff it into the peppers now.) Lay the peppers on the rack placed over the cookie sheet. Broil for 8-10 minutes.
4 medium tomatoes, ripe but firm
4 cloves garlic, minced
1 c parsley, chopped
3 T basil, chopped
¾ c bread crumbs
½ c parmesan cheese, grated (optional)
salt + pepper, to taste
¼ c olive oil
Preheat oven to 400º.
Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan.
Scoop out the seeds and pulp. Discard the seeds, but put the pulp into a bowl. Mix in the remaining ingredients, except for a few T of the olive oil.
Fill the tomatoes, drizzle with the remaining olive oil, and bake for about 30 minutes, until brown.
Chèvre (Goat Cheese) Salad
12 baguette (French bread) slices, about ½-inch thick
2 T butter
8 oz goat cheese
8 Romaine leaves (or equivalent amount of your favorite lettuces), whole or chopped up
1 c whole walnuts
Butter the baguette slices lightly, then arrange on the cookie sheet (if using a broiler) or toaster tray.
Toast for 2-5 minutes, until just beginning to turn golden brown.
Spread goat cheese onto each of the slices and bake for about 2 minutes. Transfer to the broiler and broil until the cheese turns golden brown.
While waiting for the chèvre toasts, arrange the lettuce on four plates and sprinkle with walnuts. Remove the chèvre toasts from the broiler and arrange them on top of the individual salads. Serve immediately.
Bell Pepper Soup
¼ c olive oil
1 small onion, chopped
4 large bell peppers (any color*), seeded and diced
1 medium potato
½-1 t salt
1 t red pepper flakes
1½-2 c vegetable stock
Heat the olive oil in the large saucepan. Add the onion and sauté for 3-4 minutes.
Add remaining ingredients except the stock and bring to a simmer.
Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.
Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer.
Optional: if you want a smoother soup, you can sieve it at this point.
Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season.
Cream of Broccoli Soup
2 T butter
1½ c onion, chopped
1 bay leaf
1 t salt
1 bell pepper, diced
4 c broccoli, chopped
2½ c veggie stock or water
2 c milk
½ c sour cream
¼ t allspice
dash of thyme
½ t basil
1 c broccoli florets, sliced and steamed (optional)
Melt butter in the Dutch oven, then sauté onion and bay leaf with salt over medium heat until onion is clear, about 5-7 minutes.
Add bell pepper, broccoli, and stock. Bring to a simmer, cover, and continue cooking for 10 minutes, stirring occasionally, until broccoli is well cooked.
Discard the bay leaf and purée the soup in batches.
Stir in sour cream and spices, bring almost to a boil, top with optional florets, and serve.
Vegetarian French Onion Soup
3 T butter or olive oil
4 large white onions, thinly-sliced
1 t salt
½ t dry mustard
dash of thyme
5 cups vegetable stock and/or water
2 T soy sauce
2 T dry white wine (optional)
croutons or stale French bread
cheese: Gruyère or Swiss, grated or sliced (optional)
Melt the butter in the wok, saucepan, or kettle at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.
Add mustard and thyme, stir well, cover.
Simmer over very low heat for 35 minutes.
Add stock or water, soy sauce, optional wine, and pepper. Simmer for another 10 minutes.Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.
Roasted Brussel Sprouts
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
3 T olive oil
large red onion, diced
6 green onions, chopped
11 cloves garlic, minced
6 thick slices of stale (or toasted) French bread, ground into crumbs
2/3 c milk
5 c vegetable stock*
1 t miso
1 t salt
12 oz evaporated milk
Heat olive oil over medium heat, add onions and 10 cloves of garlic, and sauté until soft, about 5 minutes.
Meanwhile, combine bread crumbs and milk and mix well. Add to garlic along with stock and miso, lower heat, and simmer for 15 minutes. Add salt and the remaining clove of garlic and simmer another 15 minutes. Carefully transfer to blender and purée (you may need to do this in batches).
Return to pot, stir in evaporated milk, and heat through (don’t boil). Ladle into bowls, garnish with fresh parsley, and serve.
Moroccan Chickpea Soup
2 T olive oil
2 carrots, diced
¾ c onion, minced
½ c red bell pepper, minced
2 cloves garlic, minced
¾ t cumin
15 oz chickpeas, soaked and cooked or canned, drained, and rinsed
3 c vegetable stock
2 T lemon juice
2 t fresh thyme, minced
½ t ground pepper
¼ t turmeric
dash cayenne pepper
1 T parsley, minced
cracked black pepper
Heat oil over medium heat. Sauté carrots, onion, bell pepper, and garlic, stirring occasionally, until just starting to become tender, about 6 minutes.
Meanwhile, place chickpeas, 1 c stock, and lemon juice in blender and purée until smooth.
Add cumin to vegetables and stir for 30 seconds, then add chickpea purée, remaining stock, thyme, ground pepper, turmeric, and cayenne. Increase to high heat, bring to a boil, reduce heat, cover, and simmer until carrots are tender, about 10 minutes. Add parsley, taste, and adjust seasonings.
Ladle into bowls and garnis, cracked pepper, and a parsley sprig.
Sun-Dried Tomato Bread
3 c unbleached flour
3 T sugar
1 T + ¾ t baking powder
12 oz cold beer
¼ c oil-packed sun-dried tomatoes, drained and chopped
2 T sun-dried tomato oil
Preheat oven to 350. Lightly oil bread pan and set aside.
Combine flour, sugar, and baking powder, then thoroughly mix in beer and tomatoes. Spread into bread pan and bake 30 minutes.
Remove from oven and cut 4 or 5 deep gashes in the bread, going down to about an inch of the bottom. Brush the oil slowly and evenly over the top of the bread and bake another 10 minutes, until brown.
Remove from oven and let stand for 10 minutes, then remove from the pan and serve warm. Otherwise, let it cool, place in a freezer bag, and freeze for up to a month.
Eggplant Zucchini Gratin
½ c breadcrumbs or equivalent slightly stale bread
2 cloves garlic
2 T parsley
1 t olive oil
4 oz cream cheese
1 c ricotta cheese
2 t cornstarch or flour
½ c milk
medium zucchini, sliced
1½ c tomato sauce
2 oz feta cheese, crumbled
2 oz Parmesan cheese, grated
Thinly slice the eggplant, lightly salt both sides of each piece, and lay out on the cookie sheets. Let sit for 15 minutes. Rinse the salt off each piece, setting each in the colander after it’s rinsed.
Preheat oven to 375. Wash and dry one of the cookie sheets, then oil it. Pat each eggplant slice dry, and spread out on the cookie sheet (it’s ok if they overlap). Cover with foil and bake for 15 minutes, until softened. Remove foil and set aside.
Place breadcrumbs, garlic, parsley, and oil in the food processor and process until minced and well blended.
Transfer to a small bowl and set aside.
Place cream cheese, ricotta, egg, cornstarch, and a couple tablespoons of milk in the processor and blend. Scrape down the side, then start processing again as you gradually add the rest of the milk.
Season with nutmeg, salt, and pepper.
Oil the baking dish, and place eggplant in the bottom. Top with tomato sauce, then the zucchini. Spread the custard on top, then sprinkle with feta, then Parmesan, then bread crumbs.
Bake about 30 minutes, until golden brown. Let sit for a couple of minutes before slicing.
4-6 artichokes, trimmed
1 eggplant, cubed
2 T olive oil
large red onion, chopped
2 carrots, diced
1 c tomato sauce
salt and pepper
8 oz lasagna noodles
3 c chickpeas, soaked and cooked or canned
3 cloves garlic
2 T cornstarch
1/3 c parsley
1½ c vegetable stock
½ c dry white wine
1 T tomato paste
4 t flour
1 c bread crumbs
1. Boil a large pot of water over high heat. Add artichokes, bring to a boil, lower heat to medium, and simmer for 30-40 minutes, until tender and a tugged leaf comes off easily. Remove the leaves (reserve to eat separately) and choke so that you’re left with the artichoke hearts – set aside.
Meanwhile, bring water to boil in the steamer, add eggplant to basket, cover, and steam for about 6 minutes, until just tender. Set aside in a bowl.
Heat 1 T oil in frying pan over medium heat. Sauté the onion about 4 minutes, until translucent. Add carrots, cook 3 minutes, cover, slower heat, and cook for 5 more minutes.
Combine artichokes, eggplant, onion/carrot mixture, tomato sauce, salt, and pepper. Set aside.
2. Meanwhile, in the small saucepan, combine stock, wine, and tomato paste and bring to a boil. Reduce heat, half cover, and let simmer for 10 minutes.
Grate the lemon skin for zest and juice the lemons (discard seeds).
Heat remaining T olive oil in non-reactive saucepan and whisk in the flour. Cook for 2 minutes, then whisk in stock mixture, lemon juice, and lemon zest. Cook for 1 minute, whisking constantly.
3. Cook the lasagna noodles in boiling water.
4. Drain the chickpeas and reserve the liquid. Place chickpeas, garlic, and cornstarch in the food processor and process until smooth. Add enough liquid to make mixture creamy and spreadable – ¼-½ c or so. Add parsley and pulse until finely chopped.
Preheat oven to 375.
Put a few T of lemon sauce into baking dish and arrange a layer of noodles on top. Spread with half the vegetable filling and press it down lightly. Add another layer of noodles, then all of the chickpea purée, the remaining vegetable mixture, and another layer of noodles. Pour the rest of the lemon juice over the top and cover tightly with aluminum foil.
Bake until very hot, about 50-60 minutes. Uncover and sprinkle with bread crumbs. Turn the heat up to 500 and bake until bread crumbs are brown, 7-10 minutes. Let stand for 10 minutes, then serve.
1 pound mushrooms, chopped
1 c cream cheese, cut into pieces OR cottage cheese
1 c sour cream, yogurt, or a combination
1 t salt
1 t dill
1 c bread crumbs
2 whole scallions, finely minced
¼ c parsley, minced
3 T lemon juice
10 sheets filo dough
3-4 T olive oil
Preheat the oven to 375°. Oil the baking sheet.
Cook the mushrooms over medium heat for 10 minutes. Drain and squeeze out all the liquid.
Place in bowl.
Add cream or cottage cheese, mix well, then add the remainder of the filling (except filo dough and olive oil).
Place a sheet of filo on clean, dry surface. Brush with oil, layer another sheet on top, brush with oil, and repeat until you have 5 sheets layered with oil
Place half of the filling along one side, fold in the edges, and roll. Carefully transfer to baking sheet and brush top with oil.
Repeat with remaining filo and filling, so that you end up with two rolls. Sprinkle top with optional seeds.
Bake 25-30 minutes, until golden brown and very crispy.
Cut with serrated knife and serve hot or warm.