vegetarian recipes Please

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

2

12

0

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

If you see this, leave this form field blank.
Powered by RESPECT not THUMPS

8 Comments

View replies by

[deleted account]

OK...
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.

[deleted account]

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.

[deleted account]

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

77

23

6

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

226

16

54

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

If you see this, leave this form field blank.
Powered by RESPECT not THUMPS

Join Circle of Moms

Sign up for Circle of Moms and be a part of this community! Membership is just one click away.

Join Circle of Moms