vegetarian recipes Please

Anastacia - posted on 08/17/2009 ( 8 moms have responded )




My son has been a vegetarian for about 2 years now and I have run out of ideas. Please help.

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First boil the pasta. Drain then toss broc and caul into the pot with the pasta and toss it around with salt and pepper. Pour it into a baking dish. Evenly drop spoonfuls of ricotta cheese around the dish then grate about 250g of mature cheddar (around 2 cups) over the top and bake for about 30 minutes at 375.

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Try a cheesy cauliflour& broccoli pasta bake. It's delicious, vegetarian and kids love it! If you need vegan I guess you can substitute for non ovo-lacto equivalent productsfor cheese and pasta.

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Tonight I got large glass cake pan. Cleaned out portabella mushrooms put them on the bottom. Then cut up red, green, yellow & orange peppers and sliced vidala onion put on top. Next sliced mushrooms. I took 2 cups of zesty italian dressing and poured on top.of vegetables. Then sprinkled parmesan cheese and baked for 1 and 1/2 hours at 350. I made brown rice and poured vegetables over. It was a hit with everyone here from 8 to 60.

Taylor - posted on 08/17/2009




This is my new FAVORITE meal because it is easy, tasty, and inexpensive.

Black Bean Soup (recipe from the one armed cook)
2 can black beans, drained and rinsed
1 can broth
1-2 cups salsa
1 tsp. cumin.
sour cream

1. blend or food process 1 can beans, broth, salsa and cumin.
2. add to small cooking pot and add other can of beans.
3. Heat till warm, 7-8 minutes.
4. Serve with a scoop of sour cream and corn bread muffins (opt.)

Corn bread muffins
Box of jiffy corn bread mix
can corn, drained
1 egg

Make the jiffy as the directions say, but add a can of corn or cream corn. Bake as directed. Somehow, the muffins taste better than when I do it in a pan.

Chris - posted on 08/17/2009




Here's a couple to try. . .

Penne Al Fresco

4 garlic cloves, peeled

2 cups grape or cherry tomatoes

3 cups uncooked penne pasta

3 cups vegetable broth

¾ cups dry white wine (such as Chardonnay)

½ tsp each salt and ground black pepper

1 tbsp Sun Dried Tomato and Herb seasoning

1-1/4 cups lightly packed fresh basil leaves, divided

1 oz Parmesan cheese grated (about ¼ cup)

2 cups sliced zucchini

Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, and seasonings.

Return Baker to microwave; cover and microwave on H IGH for 12 minutes, add zucchini and stir. Microwave another 5 minutes or until pasta is tender. Meanwhile, coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.

Carefully remove Baker from microwave and remove lid, lifting away from you. Add remaining basil and cheese to baker; mix well. Garnish with reserved basil and additional Parmesan, if desired.

Cook’s Tips: Additional ¾ cup broth can be substituted for wine, if desired.

Any tube shaped pasta requiring 9-11 minutes cook time, such as rigatoni, can be substituted for penne.

Spinach & Artichoke Ring

1 can (14 oz) artichoke hearts in water, drained and chopped

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 cup shredded mozzarella cheese

1 package (4 oz) crumbled feta cheese

½ cup diced red bell pepper

1/3 cup mayonnaise

1 garlic clove, pressed

¼ teaspoon coarsely ground black pepper

1 egg white, lightly beaten

2 tablespoons (1/2 ounce) grated fresh Parmesan

Preheat oven to 375F. In Classic Batter Bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper; mix well.

Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on the Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of stone.) Roll wide ends of dough toward center to create a 5-ionch opening.

Scoop filling evenly over crescent rolls. Pull points over filling. Bake for 25-30 minutes or until golden brown

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