Vegetarian, Vegetarian Recipes

Ingredients:

1/2 cup minced mushrooms
1/4 cup finely minced onions
1/4 teaspoon garlic powder
1/2 cup melted unsalted butter
1/4 pound crumbled crisp- cooked bacon
4 cups grated zucchini
1 1/4 cups cracker crumbs
1 each egg, beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup grated Swiss cheese

Combine mushrooms, onions, garlic powder, and butter in a skillet, over a medium flame. Heat and stir for 5-6 minutes, remove from heat. Add bacon, zucchini, 1 cup cracker crumbs, eggs, salt, and white pepper-mix well. Transfer to a lightly buttered casserole. Top with grated cheese and remaining cracker crumbs. Bake @ 350 degrees for 35-40 minutes. Serve hot.

Makes 6 Servings.

Chili Bean Casserole

Ingredients:

1/2 pound uncooked kidney beans

2 pints water
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, pressed
1/2 pound mixed vegetables, (carrots, bell peppers and celery)
1/2 teaspoon basil
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
14 ounces tomatoes, chopped
2 tablespoons tomato paste
3 tablespoons red wine
2 ounces bulgur wheat
1 1/2 pints stock
2 tablespoons lemon juice
salt and pepper

Soak beans. Drain and rinse well. Bring to boil in fresh water and boil fast for 10 minutes. Reduce heat and cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later.

Heat the olive oil in a large pot, gently fry the onion and garlic for a few minutes. Add the chopped vegetables, cooked beans, basil and spices. Stir well and cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat and 1 pint of the stock. Bring to a boil, cover the pot, reduce heat and simmer gently for 30 minutes. Add the lemon juice and the rest of the seasonings. Add more stock if necessary. Cook for a further 20 minutes. Serve.

Makes 4 Servings.

Avocado Pizza Pie

Ingredients:

1 avocado, peeled, sliced
2 pounds tomatoes
6 tablespoons canned tomato sauce
12 ounces lowfat mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
1/2 cup chopped fresh basil
1/2 cup diced green bell peppers
1/2 cup sliced mushrooms
2 10 oz. packages frozen pizza dough
salt, to taste
black pepper, to taste

Preparations:

Follow directions for use of pizza dough. Place all ingredients on pizza, with the exception of the avocados. Bake in a preheated 325 F. oven on a rack or cookie sheet for approximately 20 minutes. Layer on avocados.

Makes 2 Servings.

Bean Burritos

Ingredients:

1/2 cup cooked kidney beans, or pink beans
2 2/3 tablespoons tomatoes, peeled, finely chopped
1 1/3 tablespoons green bell peppers, chopped
1 1/3 tablespoons onions, chopped
2 teaspoons diced green chili
1/3 minced garlic clove
1/16 teaspoon salt
2 teaspoons oil
2 2/3 tablespoons Monterey Jack cheese, shredded
bottled hot pepper sauce
2 10-inch flour tortillas
taco sauce
sour cream, (optional)
tomato, cut in wedges, (optional)

Preparations:

Mash drained beans. Saute chopped tomato, green pepper, onion, chilies, garlic and salt in oil until thoroughly heated. Add mashed beans, cheese and hot pepper sauce to taste; mix well. Wrap tortillas in foil and heat at 350 degrees F. for 10 minutes. (Or, loosely wrap in plastic wrap or waxed paper and microwave at full power 30 to 40 seconds.) Fill each tortilla with about 1/4 cup bean mixture and roll. Serve with taco sauce. Top each with sour cream and tomato wedge. Serve warm.

Makes 2 Servings.

Meatless Chili

Ingredients:

2 2/3 tablespoons celery, chopped
2/3 cup onions, chopped
1/2 garlic clove, chopped
1 1/3 cups canned tomatoes, unsalted
1 cups cooked kidney beans
2 2/3 tablespoons fresh parsley, chopped
2 teaspoons unsalted tomato paste
1/2 teaspoon vegetable oil
1/8 to 1/2 teaspoon chili powder, to taste
1/8 teaspoon black pepper
1 2/3 cups water
1/2 cup brown rice, uncooked

Preparations:

Combine all ingredients except rice in 8-quart stockpot. Bring to a boil. Reduce to medium heat and cook partially covered for 3 to 3-1/3 hours stirring occasionally.

Meanwhile, cook rice in 3-quart saucepan according to package directions. Set aside.

To serve, place 1/2 cup rice in bowl and top with 1-1/2 cups chili.

Note: Fresh or frozen tomatoes may be used in place of the canned.

Microwave Instructions: Cook on full power, rotating dish 1/2 turn once or twice, 5 minutes. Continue cooking on 50% power, rotating dish 1/4 turn 2 to 3 times, until puffed in center and knife inserted near center comes out clean, about 8 to 12 minutes. Let stand to complete cooking, about 10 minutes.

Makes 2 Servings.