Vegetarian Recipes Part 4 (thanks to my wife)

More recipes from Diana (my lovely wife):

Eggplant Casserole

Ingredients:

1 large eggplant, peeled and sliced 1/4″
3 large potatoes, peeled and sliced 1/4″
salt, to taste
1 large onion, sliced
2 tablespoons olive oil
2 tablespoons fresh oregano
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil
2 tablespoons fresh parsley
2 cloves garlic, minced
2 tablespoons fennel
14 1/2 ounces diced tomatoes or 2 large tomatoes, diced
12 ounces veggie burger crumbles or textured soy protein (soaked in boiling water)
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups vegan mozzarella cheese
pepper, to taste

Directions:

1. Preheat oven to 400 degrees F. Lightly brush both sides of eggplant and potatoes with olive oil and sprinkle with salt. Place on parchment paper and bake or until soft, approximately 15 minutes.

2. Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.

3. In 9×13″ glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of “veggie meat” sauce.

4. Add the layer of spinach.  Layer the eggplant and top with remaining veggie sauce. Top the casserole with the vegan mozzarella cheese. Salt and pepper, to taste. Cover and bake for 30-40 minutes.

Serves: 4-6, Preparation time: 50 minutes

Eggplant Lasagna

Ingredients:

1 (9 ounce) package lasagna noodles
1 large eggplant, sliced
salt, as needed
1 cup bread crumbs
oil or water, as needed
1 (26 ounce) jar tomato sauce
1 pound vegan cheese, optional

Directions:

1. Preheat oven to 350 degrees F. Sprinkle eggplant with a lot of salt, and let dry. Rinse and pat dry.

2. Dip eggplant in oil or water to coat, and then breadcrumbs. Fry each side until golden brown, and set aside.

3. Boil lasagna according to package directions in pot, until soft.

4. Layer lasagna noodles in pan, then sauce, and then eggplant until all are gone. Layer with 1 layer vegan cheese (if using) on top.

5. Bake for 30 minutes, cut, and enjoy !  (Makes a great midnight snack, cold!)

Serves: varies, Preparation time: 30 min.

Middle Eastern Eggplant Dish

Ingredients:

1 large eggplant, peeled and sliced lengthwise
2 large zucchini squash
3 cloves garlic, finely chopped
2 tablespoons olive oil
40 oz diced tomatoes in juice
sea salt to taste

Directions:

Wash and cut the ends off of the zucchini; slice them thinly lengthwise.  Mix together tomatoes with olive oil, garlic, and salt.  In a shallow dish, layer eggplant, tomatoes, zucchini, and tomatoes; repeat until all ingredients are used, ending with tomatoes on top.  Cover with foil and bake at 375 for about 30minutes, until eggplant and zucchini are soft.

This dish was inspired by one served of my best friends, who happens to be from Kuwait.  She only cooks middle eastern food, and it is always SO tasty and simple!

Serves: about 4

Preparation time: 20 minutes

Italian Casserole

Ingredients:

3 tablespoons oil
300 gram tin red kidney beans (rinsed and drained)
500 gram sliced zucchini
1 clove garlic (chopped)
470 gram tin tomatoes in juice
2 peppers sliced
1/2 teaspoon mixed herbs
2 tablespoons tomato paste
2 tablespoons chopped parsley
1 egg plant
125 gram cheese
30 gram soy margarine
2 onions chopped
125 gram mushrooms sliced
1/2 teaspoon oregano
2/3 cup water
salt & pepper; paprika; extra oil

Directions:

1) Slice egg plant into 1 cm. rounds, brush with oil and grill on both sides until brown.

2) Heat oil and butter in pan.

3) Add zucchini, onions, garlic and saute until zucchini is just tender.

4) Add peppers & mushrooms, saute, stirring occasionally until peppers are just tender.

5) Add undrained, mashed tomatoes, herbs, water & tomato paste. Stir to combine. Simmer uncovered 3 mins.

6) Add drained beans- heat another 3 mins.

7) Put mixture in oven-proof dish. Cover firstly with egg plant slices that have been drained.

8)Cover the egg plant layer with thin slices of vegan cheese(optional). Sprinkle with paprika

9)Bake in a mod. oven 30 minutes.

Serves: 6

Preparation time: 20 mins

Bulgur Pilaf

Ingredients:

2 cups cracked wheat (bulgur)
1 zuchinni, peeled and diced
1 eggplant, peeled and diced
1 sweet red pepper, peeled and diced
1 onion, peeled and diced
1-2 vegetable bouillon cubes
2 tablespoons tomato paste
4 cups hot water
salt and pepper to taste
1 tablespoon olive oil

Directions:

Sweat the moisture out of the eggplant by sprinkling salt over the diced pieces and let stand for 20 minutes. Rinse in a collander and pat dry. Heat olive oil in a dutch oven or large pot and saute the eggplant and zucchini until done, add the pepper and onion. When all vegetables are sauteed, add bouillion, tomato paste and water and stir. Add the bulgur, put the lid on the pot and then take the pot off the heat. The bulgur will absorb the water and in 15 minutes you will have your pilaf!

Serves: 6

Preparation time: 45 minutes

Eggplant Medley

Ingredients:

6 tablespoons vegan margarine
3 cloves of garlic, sliced
1 medium white onion, chunked
1/2 medium bell pepper, chunked
1/2 large portabella mushroom, chunked
1 roll vegan sausage (Gimme Lean)
1 teaspoon marjoram
1/2 teaspoon parsley
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon oregano
4 ounces of fresh spinach
4 tomatillas, chunked
1 15oz can garbanzo beans, drained
1 package silken firm tofu
1 med-large eggplant, sliced
2 yellow squash, sliced
5 tablespoons of yeast flakes
1 cup sliced almonds
1 cup of crushed crackers
1/4 cup vegan bacon bits (Baco’s)

Directions:

Preheat oven to 375 degrees.  Heat skillet on medium and add 2 tablespoons vegan margarine once skillet is hot.  Add garlic and onion stir until onion is mostly clear. Then add bell pepper, and mushroom and cook until mushroom softens.  Then add the Gimme Lean breaking apart with spatula. Cook approximately 4 minutes stirring constantly.  Add all spices, spinach and tomatillas and cook another 3-4 minutes.  Stir in garbanzo beans and silken tofu until tofu is broken into very small pieces.  Turn off heat.

In a 9×13 baking dish place 2 tablespoons of vegan margarine along with sliced eggplant, and squash into baking dish and sprinkle with 2 tablespoons of yeast flakes. Then cover with sausage mixture.  Cover with aluminum foil and bake for 35 minutes.  Remove from oven and top with almonds, the remaining yeast flakes, crushed crackers, Baco’s, and the remaining 2 tablespoons of margarine.  Bake an additional 10-15 minutes or until the cracker crumbs start to turn golden.  Remove from oven and enjoy with family and friends!

Serve with fresh sliced tomatoes, avocados, or even a vegan tomato soup….the possibilities are endless.

Cut recipe in 1/2 or in 1/4 for smaller servings

Serves: 8+

Preparation time: 30 minutes

Lentil Burger Helper – Quick and Easy

Ingredients:

1 (1-pound) bag red lentils
1 (26.5-ounce) can Sloppy Joe sauce
salt, to taste
pepper, to taste
other spices, to taste (optional)
1 (1-pound) package macaroni or other pasta, prepared according to package directions
nutritional yeast, to taste (optional)

Directions:

1. Cook lentils for 25 minutes.  If you use another type of lentil, adjust the cooking time accordingly. Drain and return to the pot.

2. Stir in the Sloppy Joe sauce, salt, pepper, and  any other spice you’d like to add; cook on medium heat until thick.

3. Stir in pasta. That’s it. You could add nutritional yeast for a little cheesy flavor as well. Enjoy!

Source of recipe: I came by this recipe accidentally once I grew tired of eating lentil sloppy joes.

Makes: 15 to 20 servings, Preparation time: 2 minutes, Cooking time: 35 to 45 minutes

Spinach Mac & “Cheese”

Ingredients:

Mac and cheese:
1/4 cup sweet onion, finely diced
2 tablespoons vegan margarine (I use Earth Balance)
2-3 tablespoons flour
1 1/2 cups nondairy milk (I use plain soy)
nutritional yeast flakes, to taste
salt and pepper, to taste
1 cup nondairy vegan cheese (I use Daiya cheddar shreds)
1 cup cooked pasta (I use elbow macaroni)
1-2 cups spinach, rinsed and drained

Breadcrumb topping, optional:
2-3 thick slices favorite bread, toasted (a little stale)
1 tablespoon vegan margarine
1 tablespoon crushed dry oregano
dash ground paprika

Directions:

1. If making topping, preheat oven to 350 degrees F. Melt 2 tablespoons vegan margarine over medium heat with the diced onion.  Allow to cook until onions are softened, about 5 minutes. Make a roux using the flour, adding 1 tablespoon each time, stirring constantly until thickened to desired consistency.

2. Add the nondairy milk slowly, stirring constantly. Add nutritional yeast flakes, salt and pepper to taste. Allow the entire sauce to thicken over medium heat, until it coats the back of your spoon, about 10 minutes.  Turn the heat to low to avoid scorching the sauce.

3. Slowly add the vegan “cheese” shreds and stir constantly over low heat until fully melted and smooth. Add the pasta and fold in the spinach until it is thoroughly incorporated with the sauce.  Serve immediately, if not using bread crumb topping, or add to casserole dish.

4. For the breadcrumb topping, use a food processor to blend the toasted bread slices until they resemble coarse crumbs. Melt 1 tablespoon vegan margarine and add oregano.  Add the breadcrumbs and mix together.

5.  Sprinkle over the casserole and then sprinkle the paprika over the breadcrumbs.  Bake in the oven for 30 minutes until topping is browned and casserole is bubbly.  A nice dish for a cold winter day in!

Source of recipe: My husband was making his “famous” homemade mac and I stood beside him while I came up with this nondairy version. Since we didn’t have enough pasta to split, I ended up adding spinach; delish!  Warning: This is not low fat!

Makes: 4 servings, Preparation time: 25 minutes, Cooking time: 30 minutes

Pasta with Hummus Sauce

Ingredients:

1 pound whole wheat pasta
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
5 ounces kalamata olives, pitted and diced
1 (10 ounce) bag frozen spinach, thawed and drained
1 (7 ounce, or more) container garlic hummus or equivalent homemade hummus
1 cup textured soy protein hydrated + 1 cup water
salt and pepper, to taste
1/2 to 1 cup nondairy milk (I use soy)

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease large casserole dish. Cook pasta according to package directions. In large bowl, mix together all ingredients except pasta and soy milk.

2. Stir in cooked pasta and add milk until pasta is coated and mixture is moist.  Add salt and pepper, to taste.

3. Pour into casserole dish. Cover and bake for about 20 minutes, then uncover and bake for about 10 more minutes, or until the top of the casserole starts to get crispy.

Serve and enjoy! I really like to use my own ultra-garlicy hummus when I make this, but pretty much any hummus will work. Feel free to add whatever other vegetables (broccoli, mushrooms, peppers, etc.) that you like or have on hand.

Serves: 8+

2 thoughts on “Vegetarian Recipes Part 4 (thanks to my wife)

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