Re: Official Vegetarian Thread
Posted by msabla1
Please share what your favorite dishes are other than, pizza, pasta. Those are the obvious. LOL
I like making taco salad except I use the mexican beans. YUM.
Here's two of my faves, which are both great for cool weather
Incredible This-will-become-your-favorite Veggie Pot Pie
2 frozen pie shells, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zucchini, mushrooms, or just about anything.
1 package frozen spinach
grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic, cumin, tarragon makes it savory, whatever you like.
Directions:
Thaw pie shells and try real hard to take one out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in microwave or oven till about 3/4 cooked. To make sauce, heat broth in large saucepan, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add milk and use veggie buillon cubes if you wish, for a thicker consistency/more flavor. Add the cooked veggies to the mixture and coat them with sauce.
Meanwhile, layer half of the cheese on the bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the other shell. Bake at 400 for about 45 minutes, (until crust is brown).
Makes: 3-4 servings for hungry adults, Preparation time: 15 minutes, Cooking time: 45 minutes.
Pasta e Fagioli
1 bag soy crumbles (found in frozen section)
1 (29 oz.) can diced tomatoes
2 (14 oz.) cans Great Northern beans, undrained
10 oz. box frozen chopped spinach, thawed and squeezed dry
2 (14.5 oz.) cans vegetable broth
1 (8 oz.) can tomato sauce
3 cups water
1 TBS minced garlic
1 TBS dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/2 lb whole-wheat seashell or small, shaped pasta
Grated or shredded soy or fat-free parmesan (optional)
In a large stockpot, brown soy crumbles. Add diced tomatoes, beans, spinach, vegetable broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes). Ladle soup into individual serving bowls. Top with cheese, if desired.
Serves 6 - 8
(I'm actually eating the Pasta e Fagioli as I type this!)
