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Vegetarian recipes
Aimée’s Late-Summer Minestrone
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 young carrots, peeled, cut into 1/2-inch dice
- 1 cup celery, chopped thinly
- 2 small zucchini, green or yellow, cut into
1/2-inch dice
- 1 sprig fresh rosemary, chopped
- 2 ears fresh corn, shucked and cut off the cob
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 quart chicken or vegetable stock, plus 2 cups water
- 4 large,
ripe tomatoes chopped (about 2 cups)
- 125 g. (1/4 regular package) whole-wheat spaghetti
- 1/4 cup chopped basil leaves, loosely packed plus more for garnish
- Freshly grated Parmesan cheese for serving (optional)
1. Put
3 tablespoons oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so. 2. Add fresh corn and beans. Cook, stirring,
for a minute or two, then add stock, water and chopped tomatoes; bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes. 3. Add 1/2 cup basil
and whole-wheat spaghetti. Cook another 5 to 7 minutes longer, stirring occasionally. Taste and season with salt and pepper. To serve: ladle into bowls and drizzle with olive oil. Tear a few basil leaves and drop them in. Serve with fresh Parmesan,
if desired. Yield: 6 to 8 servings. Or about 1.5 liters of soup.
Black Bean Quesadillas
Yield: 4 servings
Active Time: 15
Total Time: 15 Ingredients - 1 15-ounce can black beans, rinsed
- 1/2 cup shredded Monterey
Jack cheese, preferably pepper Jack
- 1/2 cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1 ripe avocado, diced
Yield: 4 servings Active Time: 15 Total Time: 15 Ingredients
- 1 15-ounce can black beans, rinsed
- 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
- 1/2 cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1
ripe avocado, diced
Preparation - Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing
gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with
the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Preparation - Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to
flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining
1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Broccoli-and-Cheddar Mini Quiches
Ingredients - 2 cups broccoli florets
- 1 cup milk (do not use skim)
- 1 cup heavy cream
- 2 large eggs plus 2 large
egg yolks
- 1 cup grated Cheddar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
Preparation - Preheat oven to 350°F and line a large rimmed baking sheet with foil. Grease 8 cups in a 12-cup muffin tin and set aside. Pour 1 inch of water into a large saucepan and put in a steamer basket. Place broccoli in steamer basket,
cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes. Let broccoli cool slightly, then chop into small pieces.
- In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg.
Add chopped broccoli.
- Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup. Bake until lightly browned and no longer jiggly in center, about 25 minutes. Let cool slightly, then run a knife around each
quiche. Put a clean baking sheet on top of muffin pan and invert to unmold quiches. Serve warm or at room temperature.
Broccoli and Double Cheese Calzones
Ingredients - 1 1/2 cups broccoli florets
- 1 large clove garlic, minced
- 2/3 cup ricotta
- 4 ounces mozzarella,
coarsely grated (1 cup)
- 1 large egg yolk
- Salt and pepper
- 1 pound frozen pizza dough, thawed
- 1 1/2 tablespoons olive oil
Preparation - Preheat oven to 450°F. Bring 1 inch of water to a boil in a small pot. Place broccoli in a steamer basket, place steamer basket in pot, cover and steam until tender, 4 to 5 minutes. Let cool slightly, coarsely chop,
and place in a medium-size bowl. Stir in garlic, ricotta, mozzarella and egg yolk; season with salt and pepper.
- Divide pizza dough into 4 portions and use a rolling pin to roll each into an 8-inch circle. Place a quarter of broccoli mixture in center
of a round, fold dough in half, and then seal by rolling edges together toward center and crimping. Using a sharp knife, cut two small slits in top of calzone to let steam escape. Repeat with remaining dough and broccoli mixture. Brush calzones with olive
oil.
- Mist a large, rimmed baking sheet with nonstick cooking spray. Place calzones on baking sheet and bake in center of oven until golden and risen, 13 to 15 minutes. Serve immediately, with warm tomato sauce on the side for dipping, if desired.
Cheese-&-Spinach-Stuffed Portobellos
Yield: 4 servings
Active Time: 20
Total Time: 40 Ingredients - 4 large portobello mushroom caps
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 1 cup part-skim ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese, divided
- 2 tablespoons finely chopped kalamata olives
- 1/2
teaspoon Italian seasoning
- 3/4 cup prepared marinara sauce
Preparation - Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom
caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium
bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1
tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Creole Vegetable Jambalaya
Recipe Courtesy of Emeril Lagasse
SHOW: The Essence of Emeril
EPISODE: New Jambalayas
Total Time: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 8 to 10 servings
Ingredients
1/2 cup vegetable oil
3 cups small diced onions
2 tablespoons minced shallots
1 cups small diced bell peppers
2 cups small diced eggplant
2 cups small diced yellow squash
1 tablespoon minced
garlic
3 cups chopped tomatoes
3 teaspoons salt
2 teaspoons cayenne
3 bay leaves
3 cups long-grain rice
6 cups water
1 cup chopped green onions
Directions
Heat the oil in a large heavy
pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir
and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/creole-vegetable-jambalaya-recipe.html?oc=linkback
Eggplant Parmigiana
Ingredients The Sauce: 1/4 cup extra-virgin olive oil 3 medium yellow onions, peeled, halved, and cut into thin slices 6 cloves garlic, peeled and grated Kosher salt 1 tablespoon crushed red pepper
flakes 1 tablespoon granulated sugar 3 (28-ounce) cans San Marzano whole plum tomatoes The Eggplant: 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds) 1/2 cup all-purpose flour Freshly
ground black pepper 5 large eggs 3 tablespoons whole milk 4 cups Italian-style breadcrumbs 1 tablespoon dried oregano 1 tablespoon fresh thyme leaves Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups 1 1/2 pounds mozzarella cheese, cut into thin slices 1/2 cup grated Parmesan 1 pound provolone cheese, grated 2 handfuls fresh basil, leaves only, torn Directions
I really think this is what I would eat
for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper
flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning,
the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
For the eggplant (this step is optional, leave
it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse
with cold water and dry them thoroughly with a kitchen towel.
Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs
with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange
them in single layers on the baking sheets.
In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers
between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen
towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
Preheat oven to 350 degrees F.
To assemble: In a 9
by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone
cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the
oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!
Recipe courtesy Alex Guarnaschelli
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/eggplant-parmigiana-recipe.html?oc=linkback
Olive Garden Fettuccine Alfredo
Directions: -
In a medium saucepan, melt butter.
-
When butter is melted, add cream cheese. -
When the cream cheese is softened, add heavy cream. -
Season with garlic powder, salt, and pepper. -
Simmer for 15-20 minutes over low heat, stirring constantly. -
Remove from heat and stir in parmesan. -
Serve over hot fettucine noodles.
Quick Cream of Mushroom Soup Recipe
Prep/Total Time: 30 min.
- 1/4
cup chopped onion
- 2 tablespoons butter
- 3 cups sliced fresh mushrooms
- 6 tablespoons
all-purpose flour
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes
or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Yield: 4-6 servings.
Quinoa-Stuffed Peppers
Serves 8 This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of
protein. - 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz.
pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup quinoa
- 3 large carrots, grated (1½ cups)
- 1½
cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin
and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. 2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and
simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired. 3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. 4. Fill each bell pepper half with heaping ¾-cup
quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to
serving plates, and drizzle each with pan juices before serving.
Refried Bean Tostadas
Ingredients - 6 (6-inch) flour or corn tortillas
- 3/4 cup fat-free refried beans
- 3/4 cup jarred red salsa $
- 1 cup shredded Cheddar (about 2 1/2 oz.)
- 1 tablespoon finely chopped fresh cilantro
- 1 cup shredded Romaine lettuce
- 2
tablespoons sour cream
Preparation - Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake
until golden, about 8 minutes.
- Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.
- Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce
and a small dollop of sour cream. Serve with extra salsa, if desired.
Roasted Corn and Basil Stuffed Tomatoes
- 6-10 tomatoes (I used 6 medium/smallish ones)
- ½ cup cooked brown rice
- ½
cup fresh sweet corn (canned works, but fresh is better)
- 1 clove garlic, minced
- a handful of fresh basil ribbons
- salt and pepper to taste
- grated
cheese (I used Gouda)
- Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter.
Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
- Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl.
Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don't totally puree it - just chop/mash it up.
- Combine the mashed tomato mixture, brown rice, basil,
corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
- Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn
mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.
Super Easy Vegetarian Chili
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: - 1 can black or pinto beans, drained
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 tbsp olive oil
- 1/4 cup vegetable broth
- 2 tbsp chili powder
- 1/2 tsp
salt
- 1/2 tsp pepper
- dash cayenne pepper (optional)
- dash red pepper flakes (optional)
- 1/2 cup TVP
+ 1/2 cup water (optional)
Preparation: In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil. Add tomatoes, vegetable
broth and chili powder and stir. Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course,
the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine. For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.
Tomato-Basil Tart
Ingredients - 1 sheet of thawed storebought frozen puff pastry
- 4 tablespoons chopped fresh basil, divided
- 3/4 cup grated fresh mozzarella
- 1/4 cup grated Parmesan
- 2 tablespoons jarred black olive tapenade
- 3 thinly sliced tomatoes
Preparation - Preheat oven to 425°F;
line a large baking sheet with parchment. On a lightly floured countertop, roll out 1 sheet of thawed storebought frozen puff pastry to a 14-by-12-inch rectangle. Transfer pastry to baking sheet. Brush edges lightly with water; fold them in to form a 1/2-inch
border, then press with a fork to seal all around. Prick pastry all over with fork.
- Mix 3 Tbsp. chopped fresh basil with 3/4 cup grated fresh mozzarella and 1/4 cup grated Parmesan. Spread 2 Tbsp. jarred blackolive tapenade over inside of pastry.
Sprinkle with cheese-and-basil mixture, then arrange 3 thinly sliced tomatoes decoratively on top. Sprinkle with salt and pepper. Bake until crust is deep golden and cheeses are melted, 20 to 25 minutes. Sprinkle with 1 Tbsp. fresh basil and serve.
Vegetable Sushi
Ingredients
For the rice:
3 cups short-grain Japanese rice, rinsed
1/3 cup rice vinegar
3 tablespoons sugar
Salt
For the rolls:
10 nori sheets (dried seaweed), halved
Sesame seeds, for
sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
Wasabi paste, for spreading and serving
1 romaine lettuce heart
Pickled ginger, for serving
Directions
Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have
one, just use a saucepan.
Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle
a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to
the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into
strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.
Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit
of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over
the edges of the nori.
Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help
you.
Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.
Photography by Rick Lew
Read more at: http://www.foodnetwork.com/recipes/masaharu-morimoto/vegetable-sushi-recipe.html?oc=linkback
Vegetarian Lasagna
Ingredients - 1
pkg lasagna noodles
- one 24 oz jar tomato pasta sauce or sauce of your choice
- one 24 oz cottage cheese
- 3 eggs well beaten
- one 8 oz pkg sliced mushrooms
- 2
medium zucchinis, sliced
- one 12 oz mozzarella shredded cheese
- 8 oz grated Parmesan cheese
- olive oil spray or any spray of your choice
Use separate bowls to prepare the following: - Add 3 beaten eggs to the cottage cheese mixed well.
- Combine mozzarella and Parmesan cheese.
- Sliced zucchini
- Fresh
spinach washed and cut
- Sliced mushrooms
- Mozzarella and Parmesan cheese combined.
Spray the oil onto a 9 x 13 baking pan. Cook lasagna until soft.
Rinse under cold water to remove starch and place on top of the mixture. Take a large spoon and add the cottage cheese and egg mixture all over the pasta sauce you just added to the lasagna.
Add a second layer of the lasagna noodles and repeat the steps until all the ingredients have been completely added. End with the cheese mixture being the top ingredient.
Bake in a 350 degrees Fahrenheit preheated oven for about 35 to 40 minutes until the cheese has a bubbled up look and a toasty looking but not quite burned top.
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