Needed for Cookbook - Vegetarian Dishes

We only have a small handful of vegetarian dishes, so i am opening up that category for a few days only. I will probably start formatting that page by Monday so I will make that the cut off to add your vegetarian dishes. These are not side dishes, these should be main courses. Pasta is its own section but that section is week as well and mostly contains meat so if it works there that is fine too.

I don't have any. I am a carnivore through and through. But for the vegetarians out there I would like to boost up this section.

Oh Michelle! Omg I just started eating meat recently I have so so many recipes

Cold Lemon CousCous

1 serving cous cous
1 lemon squeezed
package of spinach (baby perferred)
can of chick peas drained
Shredded carrots
Broccoli

Cook broccoli and set aside. Place spinach into bowl. Put chick peas on top. Mix in cooked and cooled cous cous, broccoli and raw carrots. Pour lemon juice on top. Mix. Place in refrigerator for a half hour. Mix again. Serves 4.

Hummus Pizza

4 pita pockets
1 tomato, slived thin
Basil
Hummus (any kind)
lemon juice
Oregano
parsley

Spread two table spoons of hummus on each pita. place sliced tomatoes on top. Sprinkle oregano and parsley. Place basin on top. Sprinkle lemon over. Put in oven until crisp.

Meunster Melt

4 pita pockets
Sliced tomatoes
meunster cheese
Pepper
Salt

Place two slices of cheese on each pita. Place tomatoes on top. Top with salt and pepper. Place in oven until cheese is melted.

Parmesan Chick Patty

Sliced eggplant
Tomato Sauce
Basil
Mozzarella (skim)
Morning star Chic Patties
Olive Oil

Place chick patties on baking sheet. Pour tomato sauce (1 table spoon-2 table spoons) over chick patty. Top with mozzarella, basil and sprinkle olive oil. Cook until cheese melts.

My moms famous Rigatoni, Broccoli and Mozzarella Melt

4 tbsp smart balance
3 pressed garlic cloves
4 tbsp whole wheat flour
2 cups rice milk (or regular milk)
1/2 teaspoon salt
Large bunch of broccoli (fresh)
2 tbsp olive oil, divided
1 box of whole wheat rigatoni
8 oz shreddes mozzarella (2 cups)

Melt smart balance in med sauce pan.
Add garlic and cook until garlic is soft. Stir in flour and cook stirring constantly until mixture is smooth and bubbly. Stir in milk and salt. Cook until thick and remove from head.

Remove all stems from broccoli and cook in salted water until crisp (2 minutes) Drain and rinse with cold water. Toss with 1 tbsp olive oil.

Cook rigatoni drain and toss with 1 bsp olive oil
Lightly spray 13x9 baking dish. Layer rigatoni sauce and broccoli. Top with mozzarella. Bake for 25-30 min until cheese is bubbly.

Empanadas (can also be cooked with 'real meat)

1 lb Morning star 'crumblies'
spanish olives
1 can tomato sauce
potato diced
1/2 pepper
1/2 onion
2 cloves garlic
1 small tomato
oregano
salt and pepper
2 pkg goya empanada disks
1 tbsp oil

In frying pan add crumblies and break up. Cook until hot. (if using real meat drain fat)
In another pot add oil and sofrito (1/2 pepper, onion, garlic tomato and blend in processor until smooth) Cook for two minutes. Add tomato sauce, oregano salt and pepper. Add meat and potatoes. Cook until potatos are done and a little liquid is in pot.
Put about 1 tbsp or more into dough. Press ends together and use a fork to seal. Brush egg whites on corners to sick. Cook until brown or fry.

let me know if u need more. THese are my favs fromthe top of my head...

I have TONSS

I just typed up my risotto recipe. It's so thick and delicious, it could be a whole meal. I often eat the leftovers as a whole meal.

It's also non-dairy, so it's actually a vegan dish as well.

Ingredients

1 1/3 cup Arborio (or 'risotto') rice
4 cups stock (you can use vegetable stock or chicken stock)
1/2 cup (or so) white wine
1 or 2 shallots
1 package of mushrooms
2 to 3 tbsps extra virgin olive oil (can sub butter, but not margarine)
salt to taste
optional: a few saffon threads


Start by heating up about 4 cups of stock in a separate pot so it's boiling or just nearly boiling. You'll be adding the boiling broth to the risotto as it's cooking. I sometimes add a few strands of saffron to the stock before I start so it starts to take some color and flavor (and turn yellow).

In your main pot, heat about 2 tablespoons of olive oil along with one medium shallot chopped up until the shallot starts to get clear. Once the shallot starts to cook a bit and the pot is hot, add about a cup and a third (1 1/3) of the arborio rice. Coat with the olive oil a few minutes. Don't let it burn. Sometimes I add just a touch more oil if I need it.

I usually put in about 3/4 of a cup, maybe a little less, of white wine at this point. It boils up very quickly, but it gets in there so you get a little more flavor to the rice in the end. As soon as the wine is pretty much gone, start adding the boiling chicken stock about a half a cup at a time, stirring well. As soon as the stock starts to 'disappear,' add more. You should be able to scrape a wooden spoon across the bottom of the pot and see it as you're cooking. It starts to get thick and wonderful. The entire process should take about 25-30 minutes.

Towards the end, I like to take a package of sliced mushrooms and in a separate pan just cook them until they give off their liquids. I usually add the mushroom liquid first and then once the rice is cooked so it's nice and tender, I add in the mushrooms themselves at the end.

Bow Tie Pasta w/ Brussel Sprouts & Feta

1 pound whole wheat bow tie pasta (cook according to directions)
I like to over cook it a minute or two to make it more like reg pasta.

1 big bunch of fresh brussel sprouts (rinse them really well & remove the outer leaves) cut them in half, and then half again.

sea salt & black pepper

feta cheese

honey roasted almonds (i buy the sliced ones you can use as salad toppers)

Cook the pasta according to the directions on the box. While that is cooking mix the brussel sprouts with some extra virgin olive oil, sea salt, and black pepper. Roast them in the oven tossing a few times for about 15 minutes. Drain the pasta (reserve 1/3 a cup of the cooking water!!) & return to the pot. Add the cooking water 2 tbps butter, the brussel sprouts, and almonds and mix well to combine. Top w/ the feta.

Super Easy & So Delicious (I stole this from Rachel Ray)


Veggie Lo-Mein

1 pound of whole wheat spaghetti
1 bunch of asparagus cut into bite size pieces
1 bunch of snap peas cut on an angle
1 cup of shredded carrots
1 can 8oz sliced water chestnuts
1 yellow pepper diced
4 cloves garlic diced
1/4 cup light soy sauce
3 tbsp black bean sauce
1 tbsp honey
1 tbsp red pepper flakes
1 tbsp toasted sesame oil
1 lime juiced
extra virgin olive oil
1 inch piece of ginger grated

Cook pasta according to package. Heat 2 tbsp olive oil in a big saute pan or wok. Add garlic cook until almost brown. Add snap peas, pepper, & asparagus cook for 5-10 mins. Add carrots, & water chestnuts. Cook another few minutes. Add the ginger and cook a few more minutes. Basically cook the veggies until they are soft but still nice & crunchy. In a small bowl mix the lime juice, sesame oil, soy sauce, honey, and red pepper flakes. Drain the pasta & return to the pot. Add the veggies, and the sauce. Mix very well over low heat for 5 mins constantly stirring for the pasta to absorb the flavors. This is so good also. I modify rachel ray's recipes to be healthier.