GRANDMA RECIPES VEGETARIAN

Vegetarian Pie Recipe

noreply@blogger.com (JOE) — Fri, 23 Nov 2007 21:07:00 +0000

Great way to use up leftover rice! My husband needs his meat but I sometimes prefer to go without, and this pie packs in the flavours! I eat it with a salad, while I serve it to hubby as a side dish to his beef...

Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste

Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.

Vegetarian Peanut Pasta Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:43:00 +0000

Lovely pasta sauce, with a little kick. It is very nice with chicken as well.
Prep:10m Cook:20m Servings:4

Ingredients
1/4 cup reduced-fat peanut butter -- plus 2 tablespoons
1/4 cup water -- plus 1 1/2 tablespoons
3 tablespoons brown sugar
3 tablespoons rice vinegar
3 tablespoons low sodium soy sauce
1/2 teaspoon crushed red pepper -- or to taste
8 ounces spaghetti -- uncooked
10 ounces fresh snow peas -- trimmed
1 large carrot -- shredded

Directions
Combine first 6 ingredients in a small saucepan. Cook over medium heat until mixture
begins to boil, stirring often. Remove from heat and set sauce aside.
While sauce cooks, cook pasta according to directions, omitting salt and fat;
add snow peas to pasta the last 3 minutes of cooking time.
Drain and place in a large serving bowl. Add carrots and sauce, tossing to coat.

Vegetarian Green Chili Recipe

noreply@blogger.com (JOE) — Sun, 04 Nov 2007 03:43:00 +0000

Yummy. Good as a side or as a main dish. Very tasty and very comforting. Good for vegetarians and non-vegetarians alike. Enjoy.
Prep:15m Cook:45m Servings:8

Ingredients
1 white onion chopped
4 garlic cloves minced
1 tablespoon olive oil
6 cups vegetable stock
12 roasted, peeled chopped green chilies
2 tablespoons flour or cornstarch
1 teaspoon salt
2 teaspoons freshly ground black pepper

Directions
Sauté onion and garlic in olive oil then add chilies and stock.
Stir in salt and pepper.
Dissolve flour in hot water and add to mixture stirring to prevent lumps.
Simmer for 45 minutes.

Vegetarian Pie Recipe

noreply@blogger.com (JOE) — Thu, 25 Oct 2007 19:11:00 +0000

Great way to use up leftover rice! My husband needs his meat but I sometimes prefer to go without, and this pie packs in the flavours! I eat it with a salad, while I serve it to hubby as a side dish to his beef... We both win! ORIGINALLY FROM: Super Recipe Collection cookbook. ... More
Prep:10m Cook:40m Servings:6

Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste

Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.

Vegetarian Shepherds Pie Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 18:57:00 +0000

Even the carnivorous 'man of the house' loves this vegetarian dinner!
Prep:80m Cook:30m Servings:5

Ingredients
* 5 russet potatoes, peeled and cut into thirds
* 4 tablespoons butter
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 2 cups milk
* 3 cups water
* 1/2 cup kasha (toasted buckwheat groats)
* 2/3 cup bulgur
* 2 cups chopped onion
* 2 cloves garlic, minced
* 2 carrots, diced
* 2 cups fresh sliced mushroom
* 1 1/2 tablespoons all-purpose flour
* 1 cup whole corn kernels, blanched
* 3 tablespoons chopped fresh parsley

Directions
1. Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
2. In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
3. In a large saucepan, melt the remaining 2 tablespoons of butter or margarine over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
4. Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10 inch pie pan, and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
5. Bake in a preheated 350 degree F oven for 30 minutes. Garnish with the chopped parsley, and serve.

Vegetarian Muffaletta Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 18:56:00 +0000

A vegetarian alternative to this YUMMY sandwich for a crowd.
Prep:20m Servings:8

Ingredients
1 lb Italian bread (round loaf)
1 cup giardiniera (pickled cauliflower and carrot salad)
1 cup olives, assorted varieties or your favorite
1 cup marinated mushrooms
1 cup roasted sweet red peppers
1 cup marinated artichoke hearts
1 cup watercress leaves
1/2 lb provolone cheese
1/2 lb feta cheese
1 cup tomatoes, thinly sliced

Directions
Cut bread in half and hollow out the bottom, leaving only the crust.
In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
Spread 1/3 of the veggie mixture on the bottom of the bread.
Layer with provolone cheese.
Layer of roasted peppers.
Layer of watercress.
Layer of veggie mixture.
Layer of feta.
Layer of tomatoes.
Layer of veggie mixture.
Top sandwich with other half of bread.
Wrap sandwich tightly in plastic and weight or press with a heavy pan or a pan with some cans in it.
Chill overnight.
Slice into wedges to serve.

Vegetarian Fajitas Recipe

noreply@blogger.com (JOE) — Thu, 18 Oct 2007 18:55:00 +0000

A very good meatless fajita
Prep:15m Cook:15m Servings:6

Ingredients
1 tablespoon oil
1 small sliced onion
1 small bell pepper any color cut into strips
15 oz can of kidney or black beans rinsed and drained
1/2 cup whole kernel corn
1 1.25 oz package fajita seasoning mix
1/3 cup water
1/4 cup chopped cilantro
6 6 inch size flour tortillas warmed

Directions
Heat oil in slillet over medium high heat
Add onion and bell pepper cook stirring ocassionally until tender
Stir in beans,corn, fajita seasoning and water
Bring to a boil
Reduce heat to low
Cook uncovered for 3 to 4 minutes until mixture thickens
Remove from heat and stir in cilantro
Serve with the warmed tortillas

Vegetarian Lasagne Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:35:00 +0000

This is so lovely! You could add chicken if you want to, or meat, or even more veges!
Prep:30m Cook:301m Servings:68

Ingredients
1¼lb/550g pasta verde or 1lb/450g dried green lasagne
salt
olive oil
1.5kg/3.5lb fresh spinach
1 egg, lightly beaten (for the spinach balls)
2 tbsp dried breadcrumbs
150g/5oz fresh grated parmesan cheese
nutmeg
freshly ground black pepper
2 eggs, lightly beaten (for coating the aubergines and courgettes)
2 large aubergines, cut lengthwise into 5mm/¼in slices
100g/4oz white flour
2 large courgettes, cut lengthwise into 5mm/¼inch slices
300g/11oz fresh oyster mushrooms or shiitake mushrooms, slices
1 clove garlic, peeled and chopped
1 tbsp chopped parsley
double quantity sugo di pomodoro - tomato sauce
300g/11oz fontina cheese, cut into chunks
7 eggs, lightly beaten (for assembling the lasagne)

Directions
1. Preheat the oven to 375F/190C/gas5.
2. To make lasagne: roll out the pasta dough (if using fresh) on a lightly floured surface to make a single sheet3mm/1/8in thick. Cut into rectangles about 10x20cm/4x8in in size.
3. Cook the fresh or dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tbsp of oil, to prevent the pasta sticking. Allow 5 minutes cooking time for fresh pasta, 8-10 minutes for dried. Carefully remove the pasta and pat dry on clean tea towels.
4. To make the spinach balls: cook the spinach in a little water until tender, drain well and chop finely. Mix the spinach in a little water until tender, drain well and chop finely. Mix the spinach with 1 tbsp beaten egg, the dried breadcrumbs and 25g/1oz of the parmesan cheese. Add nutmeg, salt and pepper to taste. Using your hands to shape the spinach mixture into walnut-sized balls.
5. Heat enough oil to deep fry the spinach balls, until lightly browned on all sides. Remove with a slotted spoon and set aside on paper towels.
6. To prepare the aubergines: put half of the other 2 beaten eggs in a dish. Dip the aubergine slices into the flour and then into beaten egg. Heat enough oil to deep fry the aubergine, until golden. Remove with a slotted spoon and set aside on paper towels.
7. Prepare the courgettes in the same way as the aubergines, dipping them into flour and beaten egg, then deep frying them. Set aside on paper towels.
8. To prepare the mushrooms: heat 1 tbsp oil in a separate frying pan, add the mushroom slices and fry briefly. Stir in the garlic and parsley with salt and pepper to taste.
9. To assemble the lasagne: put 3-4 tbsp tomato sauce on the bottom of a large baking dish. Cover with a layer of pasta. Next add a layer each of the mushrooms, the courgettes, aubergine and spinach balls. Add some of the fontina cheese. Now add 3-4 tbsp tomato sauce, 3-4 tbsp of the beaten eggs and a generous sprinkle of the remaining parmesan cheese.
10. Starting with a layer of pasta repeat the sequence of layers until the ingredients are all used, finishing with a layer of vegetables.
11. Bake for 20 minutes. Cut into portions and serve.

Vegetarian Meatloaf Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:34:00 +0000

This meatloaf is as good or better than the "animal protein" version, and with cholesterol levels as they are, this vegetarian version is good tasting and good for you. It"s really good as a meatloaf sandwich
Prep:15m Cook:55m Servings:6

Ingredients
1/4 cup walnuts, crushed
2 celery ribs, chopped
3/4 cup onions, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
10 ounces firm tofu
8 ounces fat free feta cheese, crumbles
1 1/4 cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons ketchup, more
ketchup, for topping
1 tablespoon Dijon mustard
2 tablespoons Italian parsley, chopped
1 teaspoon poultry seasoning

Directions
Preheat Oven to 350°F.
Grind walnuts to powder and set aside.
Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
Remove veggies from heat and let cool while you do the following steps.
Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
Once mixed stir in veggies.
Season with salt and pepper.
Coat 9X5in loaf pan with cooking spray.
Add mixture and pack in tightly.
Top with a thin coat of ketchup.
Bake for 55 minutes.

Vegetarian Biryani Recipe

noreply@blogger.com (JOE) — Wed, 10 Oct 2007 21:33:00 +0000

This dish goes very well with any curries or chutney. Its very aromatic and full of herb flavours.
Prep:10m Cook:40m Servings:2

Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 Carrot - sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 Onions - chopped
1 pc Cinnamon
3 tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Red Chili Powder
5 tbsp Ghee
3 Cloves
Chopped Coriander Leaves
Salt to taste
Water

Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries

Vegetarian Shepherds Pie Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:33:00 +0000

Well, I am British and i'ts a classic!! I would put a BIG pinch of cayenne pepper in to spice it up a tad!! ;)
Prep:20m Cook:30m Servings:4

Ingredients
For the mash topping:
700g/1lb 9oz floury potaotes, peeled and cut into chunks
150ml/¼ pint milk
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
420g can mixed beans, drained and rinsed
400g can chopped tomatoes
1 tsp dried mixed herbs
1 tsp tomato purée
1/2 tspn chilli powder (optional)
Pinch cayenne pepper (optional)
salt and freshly ground black pepper

Directions
Preheat the oven to 180C/350F/Gas 4.
Cook the potatoes in a pan of lightly salted boiling water until tender.
Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
Add the beans, tomatoes, cayenne (if using) herbs, chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.
When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
Cook for 20 minutes until the topping is golden brown.
Enjoy!! :)

Vegetarian Borscht Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:32:00 +0000

This is a vegetarian twist on a Ukrainian/Russian soup. It's beautiful magenta hue is a delight to the eyes and the fresh dill really brings out it's true flavors.
Prep:25m Cook:40m Servings:8

Ingredients
6 cups water
2 carrots, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
3 medium beets, skinned and chopped
1 large can whole tomatoes, squished with hands
2 potatoes, chopped
1/3 cup butter
1 cup chopped onion
2 cups chopped cabbage
3-4 sprigs fresh dill chopped
salt and freshly ground black pepper to taste
serve with dollop of sour cream or yogurt on top and some fresh dill sprinkled over it
serve with a good hearty sourdough bread

Directions
Place water and a couple pinches salt in a large stock pan or dutch oven – over high heat. Add carrots, pepper, celery, beets, and potatoes and bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Stir cabbage into the skillet with remaining sauce, and continue simmering until tender.
Add onion-tomato mixture to the stock pot. Reduce heat and simmer about 10 – 15 minutes more. Season with salt and fresh ground pepper to taste. Top with sour cream/yogurt and more fresh dill for garnish.

Vegetarian Potato Pie Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:31:00 +0000

These are so tasty. Everytime I serve this delight that came from an estate sale in Heath, Texas a few years back I get rave reviews and have to hand out the recipe (my pleasure). Enjoy.
Prep:10m Cook:45m Servings:4

Ingredients
12 ounces plan flour
6 ounces butter
2 eggs
3 tablespoons water
2 pounds waxy potatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chervil
6 ounces shallots finely chopped
4 ounces double cream

Directions
Lightly whisk one egg and 3 tablespoons of water together in a small bowl.
Place the flour and salt in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the whisked egg mixture to the flour and butter mixture and mix with a knife to form a dough adding more water if necessary.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400.
Meanwhile peel the potatoes and boil in salted water for 7 minutes.
Drain and when cool enough to handle cut into thin slices.
Line pie tin with two third of the pastry and arrange a third of the potato slices in the bottom.
Season with salt and pepper then sprinkle half the herbs and shallots over the top.
Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
Beat remaining egg and use to brush the edges of the pastry in the pan.
Roll out the remaining pastry and cover the top of the pie.
Press edges firmly together and trim off any excess pastry.
Brush the top of the pie with the egg yolk mixture.
Make four small cuts in the top of the pastry evenly spaced apart to allow steam to escape.
Bake for 25 minutes then reduce temperature to 350 and bake 20 minutes longer.
Remove pie from the oven and open the steam vents wide enough to pour one quarter of the cream into each vent.
Return to the oven and continue to cook 15 minutes longer.
Serve immediately.

Vegetarian Chili Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:30:00 +0000

I'm not a vegetarian but I love this recipe, make it when I am in the mood for a meatless meal. Can't go wrong with these flavors. Yummers
Prep:15m Cook:40m Servings:8

Ingredients
1 tablespoon olive oil
1 medium white onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
28 ounce can plum tomatoes chopped, including liquid
30 ounces canned kidney beans
2 stalks celery chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1-1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste

Directions
Heat olive oil in a large stew pot then add onion and garlic and sauté for 5 minutes.
Add mushrooms and sauté another 10 minutes.
Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans, tomato juice, celery all seasonings and tomato paste.
Bring to boil then reduce heat and simmer.
Cover and cook until vegetables are tender about 30 minutes.

Vegetarian Biryani Recipe

noreply@blogger.com (JOE) — Sun, 07 Oct 2007 20:28:00 +0000