Vegetarian
I would like to thank my mother, Debbie, for coming up with most of these wonderful recipes. Although she is not a vegetarian, she has accommodated my wish to stop eating meat. Try them and I hope you enjoy. If you are vegan then substitute accordingly with the many cheese, butter and egg substitutes available.
- Perfect Bow Ties by Debe
- Veggie Sloppy Joes by Debe
- Veggie Boats by Debe
- Tofu Cacciatore by Debe
- Broccoli Cassarole by AumonJoy
- Tossed Green Salad by AumonJoy
| 2 cloves garlic, minced | 1/4 cup olive oil |
| 2 cups broccoli | 3/4 cups oil packed sun dried tomatoes, drained & sliced thin |
| 1 tsp basil | Pinch of red pepper flakes |
| Salt & pepper | Parmesan cheese |
| 1 lb. bow tie pasta |
Cook pasta according to package directions. In a skillet, saute garlic until golden. Add broccoli, cook until tender. Add tomatoes & seasonings. Remove from heat & add to drained pasta. Toss and serve with cheese.
| 3 Tbs. oil, divided | 1 large onion, diced |
| 4 cloves garlic, minced, divided | 1/2 tsp. salt |
| 1/4 tsp. cayenne pepper | 1 green pepper, diced |
| 1 can (19 oz.) kidney beans, drained and rinsed | 1 can (7 oz.) sliced mushrooms |
| 1 can (15-16 oz.) crushed tomatoes with thick puree | 1/2 cup bottled barbecue sauce |
| 2 Tbs. light brown sugar | 1 Tbs. vinegar |
| 8 burger buns |
Position oven rack 4" from heat source; preheat broiler. In pot heat 1 Tbs. oil over medium heat. Add onion, half of garlic, salt and cayenne. Cook, stirring, until onion browns, about 15 minutes. Add pepper; cook until softened, about 5 minutes. Add next 5 ingredients; cook until slightly thickened, 20 minutes. Meanwhile, in small pot heat remaining oil over medium heat. Add remaining garlic; cook until golden, about 2 minutes. Remove from heat; brush over cut side of bun halves. Place buns cut side up on baking sheet; toast under broiler, 1-3 minutes. Serve bean mixture over buns.
| 2 medium zucchini | Dash Pepper |
| 1/2 cup chopped onion | Dash ground red pepper |
| 1/2 cup diced carrot | 1 cup shredded mozzarella cheese (or substitute) |
| 1/2 cup chopped mushrooms | 1 tsp. garlic salt |
| 1/2 cup chopped tomatoes |
1. Cut zucchini in half lengthwise. Remove pulp from each half, leaving 1/4-inch
thick shells. Dice pulp; set aside.
2. Pour 1 cup water into Dutch oven. Place zucchini shells in steamer basket;
set over water. Bring to a boil over high heat. Reduce heat, cover, and steam
until shells are fork-tender, about 6 minutes.
3. Meanwhile, spray medium non stick skillet with non stick cooking spray;
add remaining ingredients, except cheese, and cook over medium-high heat,
strirring occasionally, until carrot is tender-crisp, about 3 minutes. Add
reserved zucchini pulp; cook 1 minute longer.
4. Preheat broiler.
5. Place zucchini shells in non stick broiler pan. Spoon vegetable mixture
evenly into shells; sprinkle with cheese. Broil 4 inches from heat until golden
brown, about 3 minutes.
-Debe
Tofu Cacciatore
| 1/2 lb Tofu (firm, chunked) | 32 oz Chopped Can Tomatoes |
| 1 green pepper (chunked) | 1/2 cup Black Olives (halved) |
| 1 onion (chunked) | 2 tsp. Italian Seasoning |
| Salt and Pepper (to taste) |
1. Combine ingredients except Tofu in slow cooker and cook at 350 till vegetables
are tender.
2. Add tofu and simmer for approx. 45 minutes.
3. Serve over pasta. Makes approx. 3-4 servings.
-Debe
| 2 CUPS MINUTE RICE (DRY) | 1/2 CUP MILK (OR SUBSTITUTE) | 1 CAN GOLDEN MUSHROOM SOUP (or plain, depending on your taste) |
| 2PKG. FROZEN BROCCOLI SPEARS (OR COOK FRESH) | 1 LARGE JAR CHEEZE WHIZ (OR SUBSTITUE) | 2 TABLESPOONS CHOPPED ONION |
-AumonJoy
| 3 LARGE HEADS LETTUCE | 3 BUNCHES LEAF LETTUCE |
| 1 1/2 SMALL BUNCHES SMALL CURLY ENDIVE | 1 1/2 POUNDS SPINACH |
| 3/4 CUP OLIVE OIL (HALF SALAD OIL, IF DESIRED) | 1/3 CUP TARRAGON VINEGAR |
| 1 TABLESPOON SALT 3 SMALL CLOVES GARLIC, MINCED (or if you are lazy like me, the garlic salt);> | 1 TEASPOON FRESHLY GROUND PEPPER |
-AumonJoy
Another great resource for recipes is Vegweb they have a searchable list of recipes VEGWEB