Archive for the ‘Vegetarian’ Category

Vegan Crepes

Written by free recipes on Sunday, January 8th, 2012 in Desserts, Sweet, Vegetarian.

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Vegan Crepes

Ingredients

1/2 cup soy milk
1/2 cup water
1/4 cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt

Directions

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.

Nutritional Information

Amount Per Serving  Calories: 252 | Total Fat: 11.6g | Cholesterol: 0mg

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Chevre-Filled Mushrooms

Written by free recipes on Thursday, June 24th, 2010 in Appetizers & Snacks, Vegetables, Vegetarian.

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Chevre-Filled Mushrooms

Ingredients:

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Directions:

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields: 24 mushroom caps

Warm Spinach and Basil Salad

Written by free recipes on Sunday, June 20th, 2010 in Salads, Vegetables, Vegetarian.

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Warm Spinach and Basil Salad

Ingredients:

6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Directions:

Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves: 6

Light and Lively Gazpacho

Written by free recipes on Monday, May 10th, 2010 in Soups, Vegetables, Vegetarian.

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Ingredients:

1 (30-ounce) can diced tomatoes
1 (46-ounce) can tomato juice
1 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
3 to 4 cloves garlic, minced
2 red bell peppers, sliced
1 cucumber, peeled, seeded, diced
3 to 4 ribs celery, diced
1 medium red onion, minced
Dining by Design Salt to taste
Tabasco sauce to taste
1 avocado, sliced

Directions:

Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl. Season with the salt and Tabasco sauce. Stir gently until mixed.

Chill, covered, in the refrigerator for 3 to 4 hours. Ladle into individual soup bowls.

Garnish with avocado slices.

Servings: 12

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BAKED ZITI WITH ROASTED VEGETABLES

Written by free recipes on Monday, March 8th, 2010 in Casseroles, Pasta, Vegetarian.

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Ingredients:

1 pound eggplant; cut in 1 inch cubes
1 large red onion; cut in 1 inch cubes
2 yellow peppers; chopped
1 tablespoon olive oil
1/2 teaspoon salt

Tomato sauce

1 teaspoon olive oil
1 cup onions; finely chopped
2 teaspoons garlic; minced
1/4  teaspoon crushed red pepper
1/4  teaspoon fennel seed — crushed
28 ounces canned tomatoes, crushed
1/4  teaspoon salt
1/2  teaspoon fresh ground pepper
1/4  teaspoon sugar
pinch thyme
2 tablespoons fresh parsley; chopped

16 ounces ziti pasta
10 ounces spinach; chopped
1 cup lowfat mozzarella cheese; shredded

Directions:

Heat oven to 450F.  Toss eggplant, red onion, peppers, oil, nd salt in jellypoll pan.  Roast 30 minutes, stirring once or twice, until vegetables begin to brown. Make sauce: Heat oil in saucepan.  Add onions and cook covered over med- low heat 10 minutes.  Stir in garlic, red pepper, and fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme.  Bring to boil, reduce heat and simmer 15 minutes.
Stir in parsley. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.

Yield: 6-8 Servings

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