Artichoke and Pine Nut Pesto | Vegetarian Recipes

Artichoke and Pine Nut Pesto

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Ingredients:

  • 1 cup artichoke heart cooked canned would be fine and roughly chopped
  • 1/8 cup raw pine nuts
  • 1/4 cup extra virgin olive oil
  • 1 small garlic clove peeled and minced
  • 1/3 cup parmesan cheese finely grated
  • coarse salt a pinch just a little since the parmesan is salty you can always add more salt when finished
  • fresh ground black pepper a few grinds
  • 1 -2 teaspoon fresh tarragon leaves thinly sliced use as much as you would like to tasteI like 1 t

Steps:

  • Pulse the first 7 ingredients together in a food processor Stir in the tarragon and season to taste with more salt and pepper if needed
  • Enjoy
Asiago Herb Bread | Vegetarian Recipes

Asiago Herb Bread

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Ingredients:

  • 1 cup water
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 3 1/4 cups bread flour
  • 2/3 cup asiago cheese grated
  • 1 1/4 teaspoons dried basil
  • 1 1/4 teaspoons fennel seeds
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons bread machine yeast

Steps:

  • Place ingredients in your machine in the order suggested by your manufacturer
  • Select light or sweet setting if able
  • Operate machine and enjoy your loaf
Asparagus Au Gratin | Vegetarian Recipes

Asparagus Au Gratin

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Ingredients:

  • 1 lb asparagus
  • 2 tablespoons unsalted butter
  • 2 tablespoons shallots minced
  • kosher salt
  • black pepper Freshly ground
  • 1/2 cup creme fraiche or 1/2 cup mascarpone
  • 1/4 cup gruyere cheese
  • 1 teaspoon fresh tarragon

Steps:

  • Preheat the broiler and position an oven rack 8 inches from the heat
  • Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
  • Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
  • Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
  • Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve
Asparagus Croustade | Vegetarian Recipes

Asparagus Croustade

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Ingredients:

  • 1/3 cup warm water
  • 1 teaspoon dry yeast
  • 1 tablespoon granulated sugar
  • 1 egg beaten
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 3 tablespoons soft butter cut into pieces
  • 8 ounces green asparagus trimmed
  • 8 ounces white asparagus trimmed
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/4 cup cream
  • salt freshly ground black pepper to taste
  • 2 tablespoons chopped parsley
  • 8 ounces taleggio or 8 ounces gruyere cubed

Steps:

  • Place water in a medium bowl and sprinkle in yeast and sugar
  • Stir until dissolved and let stand for 10 minutes or until foamy
  • Add yeast mixture egg salt flour and butter into food processor
  • Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
  • Place dough in a clean lightly oiled bowl and cover with a tea towel
  • Put in a warm place for 20 minutes or until dough has relaxed
  • and is slightly puffy
  • Preheat oven to 400F 200C
  • Bring a skillet of water to boil on high heat
  • Add asparagus and boil for 2 minutes
  • Drain and rinse well with cold water until cool
  • Heat butter in pot over medium heat
  • Add flour and stir together until incorporated
  • Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
  • Season well with salt and pepper and stir in parsley Reserve
  • Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
  • Brush sauce over base leaving a 2-inch 5-cm border
  • Top with asparagus and cover with cheese
  • Brush edges with water and fold over to form a crimped edge
  • Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot
Asparagus-Cheese Squares With Crescent Crust | Vegetarian Recipes

Asparagus-Cheese Squares With Crescent Crust

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Ingredients:

  • 2 8 ounce cans refrigerated crescent dinner rolls
  • 2 tablespoons melted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 -4 tablespoons butter
  • 1 large sweet onion chopped
  • 1 -2 tablespoon minced fresh garlic
  • 1 1/2 lbs fresh asparagus can use less
  • salt and black pepper
  • 1/4 cup grated parmesan cheese
  • 2 1/2 cups swiss cheese grated or use mozzarella cheese

Steps:

  • Set oven to 375F oven rack set to the lowest bottom position
  • Prepare an ungreased a 15 x 10-inch jelly-roll pan
  • Unroll the crescent rolls and press into the pan pressing edges to seal the perforations
  • Brush the crescent crust with melted butter and then sprinkle with garlic powder if using and a small amount of salt
  • Bake for about 6-8 minutes bottom oven rack or until lightly browned
  • In a large skillet melt butter over medium-high heat; add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes
  • Snap off the tough ends of the asparagus then cut into 1-inch pieces
  • Add in the asparagus pieces to the skillet with onion; saute for for about 6-7 minutes or until crisp-tender
  • Season with a small amount of salt and pepper to taste
  • Spoon the asparagus/onion mixture over the partially-baked crescent crust
  • Sprinkle with grated Parmesan cheese and then top with Swiss or mozzarella cheese any amount desired
  • Return to oven and bake for about 8 minutes in a 375F oven or until the cheese is well melted
  • Delicious
Asparagus, Mushroom and Cheese Omelet With Herbs | Vegetarian Recipes

Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

  • 2 -3 large eggs
  • 1 tablespoon water
  • 1 dash ground black pepper
  • 1/8-1/4 teaspoon finely chopped fresh thyme
  • 3 -4 asparagus spears lightly steamed
  • 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
  • 2 tablespoons unsalted butter
  • 1/4 cup shredded cheddar cheese
  • 1 sprig fresh thyme for garnish

Steps:

  • Heat medium skillet over medium-high heat for a minute or two until hot
  • Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
  • In a small bowl use a fork to whisk together the eggs with the water and the pepper
  • When butter is melted and sizzling pour the egg mixture all at once into the pan
  • Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
  • Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
  • Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
  • Off the heat and use a wide spatula to carefully fold omelet in half
  • Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
  • Garnish with a sprig of thyme
Aunt Lynn's Green Bean Casserole | Vegetarian Recipes

Aunt Lynn's Green Bean Casserole

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Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 cup onion diced
  • 1 cup sour cream
  • 3 14 1/2 ounce cans French style green beans drained
  • 2 cups shredded cheddar cheese
  • 1 can French-fried onions aka fried onion crisps
  • 1 tablespoon butter melted
  • 1 4 ounce can chopped water chestnuts
  • 1/4 cup chopped pecans
  • 1 4 ounce can chopped mushrooms

Steps:

  • Preheat oven to 350 degrees 175 degrees C
  • Melt 2 T butter in large skillet over medium heat
  • Stir in flour until smooth and cook for one minute
  • Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
  • Add green beans and stir until coated
  • Transfer mixture to a 2 1/2 quart casserole dish
  • Spread cheese over top
  • In a small bowl toss taste toppers and butter and sprinkle over the cheese
  • Bake for 30 minutes or until top is golden brown and cheese is bubbly
Aunt Stella's Ice Box Cookies | Vegetarian Recipes

Aunt Stella's Ice Box Cookies

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Ingredients:

  • 1 cup brown sugar
  • 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
  • 3 eggs beaten
  • 2 teaspoons vanilla
  • 1 1/4 cups nuts chopped
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon orange extract
  • 4 cups flour

Steps:

  • Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
  • Add remaining ingredients and mix well
  • Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
  • Pre-heat oven to 375F
  • Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
  • Remove from pan to cool
Avocado, Tomato amp; Feta Cheese Appetizer | Vegetarian Recipes

Avocado, Tomato amp; Feta Cheese Appetizer

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Ingredients:

  • 2 avocados chopped
  • 4 roma tomatoes chopped
  • 1 small red onion chopped
  • 1 bunch cilantro trimmed and chopped
  • 4 ounces feta cheese crumbled
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt

Steps:

  • Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
Beets in Mustard Cream | Vegetarian Recipes

Beets in Mustard Cream

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Ingredients:

  • 1 lb fresh beet peeledboiled until tender and then slicevery thinly
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tarragon vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup lite olive oil or 1/4 cup virgin olive oil
  • 1 cup plain yogurt

Steps:

  • Thoroughly combine mustard vinegar saltamp; pepper
  • Slowly whisk in the olive oil pouring in a slow steady stream whisking all the while
  • Stir in the yogurt to finish the dressing
  • Pour the mustard cream over the beets toss cover and refrigerate for at least an hour
Bourbon Fruit Layer Dessert | Vegetarian Recipes

Bourbon Fruit Layer Dessert

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Ingredients:

  • 3 large oranges
  • 8 ounces fresh strawberries about 10 strawberries
  • 2 1/2 tablespoons Bourbon
  • 2 ounces chocolate chilled milk or dark
  • 1 cup whipping cream
  • 1 1/2 tablespoons powdered sugar
  • strawberry to decorate

Steps:

  • Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
  • Hull and dice the strawberries
  • Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
  • Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
  • When the fruit has finished soaking whip the cream until it starts to stiffen
  • Add the remaining 1 tablespoon of sugar to the cream
  • Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
  • In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry
Brie Twice Baked Potatoes | Vegetarian Recipes

Brie Twice Baked Potatoes

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Ingredients:

  • 6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
  • 1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
  • 4 tablespoons unsalted butter room temperature
  • 1/2 cup milk warmed
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 7/8 ounce envelope Lipton Onion Soup Mix
  • 1/4-1/2 teaspoon fresh ground black pepper
  • 2 teaspoons dried parsley flakes
  • 6 ounces ripe brie cheese cut into 1/2-inch cubes rind removed

Steps:

  • Preheat oven to 375 degrees F
  • Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
  • Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
  • Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
  • Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired
Chai Tea Gift Mix | Vegetarian Recipes

Chai Tea Gift Mix

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Ingredients:

  • 1/2 cup nonfat dry milk powder
  • 1/2 cup powdered vanilla coffee creamer dry
  • 3 tablespoons powdered sugar
  • 1/4 cup unsweetened instant tea dry
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves

Steps:

  • Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
  • Fill with 8 ounces very hot water
  • For creamier chai use half milk and half water
Cheddar Pinwheels | Vegetarian Recipes

Cheddar Pinwheels

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Ingredients:

  • 2 cups unbleached flour sifted
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup butter
  • 2/3 cup milk
  • 1 cup cheddar cheese extra sharpgrated

Steps:

  • Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
  • I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
  • Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
  • Spread with the grated cheese and roll up tightly like cinnamon rolls
  • Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned
Cheese and Leek Charlotte | Vegetarian Recipes

Cheese and Leek Charlotte

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Ingredients:

  • 2 leeks sliced thin
  • 1 tablespoon butter
  • 3 eggs beaten
  • 1 cup breadcrumbs
  • 1/2 cup cheddar cheese grated
  • 2 tablespoons fresh parsley chopped
  • pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon wheat germ
  • 1 tablespoon parmesan cheese grated
  • 2 egg whites stiffly whisked

Steps:

  • Gently fry leaks in butter until soft and moist Add all remaining ingredients except sesame seeds wheat germ Parmesan and egg whites and mix together
  • Gently fold in whisked egg whites
  • Pour mixture into a buttered oval pie dish or souffl dish and sprinkle with sesame seeds wheat germ and Parmesan
  • Bake at 350 for 30 minutes or until firm Serve hot
Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust | Vegetarian Recipes

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

  • 1 cup packed coarsely grated monterey jack cheese about 4 ounces
  • 3 large unpeeled russet potatoes scrubbed each about 16 ounces
  • 2 tablespoons butter melted
  • 2 tablespoons chopped fresh cilantro
  • 1 green onion finely chopped
  • 1 serrano chili seeded minced
  • 1 tablespoon sesame seeds
  • coarse kosher salt
  • 2 garlic cloves coarsely chopped
  • 2 teaspoons chopped peeled fresh ginger
  • 2 teaspoons sweet paprika or 2 teaspoons hot paprika
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
  • 4 teaspoons vegetable oil
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sesame seeds about 26 ounces

Steps:

  • POTATOES amp; STUFFING
  • Position rack in center of oven and preheat to 400F
  • Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
  • Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
  • Cut potatoes horizontally in half
  • Using spoon scoop out pulp leaving 1/3-inch-thick shell
  • Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
  • Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
  • Cover and chill
  • YOGURT-SPICE PASTE
  • Combine first 6 ingredients in processor
  • Using on/off turns blend until mixture is finely chopped
  • Add yogurt oil and lemon juice and process until smooth puree forms
  • Transfer to small bowl
  • Season to taste with salt and pepperCan be made 6 hours ahead
  • Cover and refrigerate
  • Remove top rack from grill
  • Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
  • Add enough water to pan to reach depth of 1 inch
  • Prepare barbecue medium heat
  • If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
  • If using 3-burner gas grill light burners on left and right leaving center burner off
  • If using 2-burner gas grill light burner on side opposite disposable pan
  • Return top rack to grill
  • Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
  • Place sesame seeds on small plate
  • Place half of yogurt-spice paste in shallow bowl and reserve
  • Spread remaining yogurt-spice paste over top of potato filling in each potato half
  • Sprinkle with half of sesame seeds
  • Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
  • Place potatoes atop foil on grill rack above disposable pan
  • Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
  • Transfer potatoes to platter and serve
Cheesy Cauliflower Gratin / Casserole | Vegetarian Recipes

Cheesy Cauliflower Gratin / Casserole

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Ingredients:

  • 1 head cauliflower cut into florets
  • 1 10 1/2 ounce can condensed cream of mushroom soup
  • 1/4 cup 1% low-fat milk
  • 1/4 teaspoon black pepper
  • 1 dash turmeric
  • 1/2 cup swiss cheese shredded
  • 1/2 cup white cheddar cheese shredded
  • 1/2 cup breadcrumbs

Steps:

  • Steam the broccoli florets until somewhat tender about 10-15 minutes I use frozen pre-cut which takes about 15
  • In a gratin dish or 11 x 7 casserole dish mix the mushroom soup with the milk season with the pepper and turmeric
  • Mix in the cheeses
  • Coat the cauliflower in this mixture cover with the breadcrumbs
  • Bake for 20-25 minutes at 350F or until golden brown on top broil for an extra 5 minutes for an extra crispy top
Cheesy Stuffed Shells | Vegetarian Recipes

Cheesy Stuffed Shells

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Ingredients:

  • 16 ounces low fat cottage cheese
  • 1 10 ounce package frozen chopped spinach thawed well drained
  • 1 cup shredded 2% mozzarella cheese divided
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon italian seasoning
  • 20 large pasta shells cooked drained
  • 1 26 ounce jar spaghetti sauce
  • 1 large tomatoes chopped

Steps:

  • Preheat oven to 400F
  • Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
  • Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
  • Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
  • Place shells filled sides up in baking dish
  • Spoon remaining sauce mixture over shells
  • Cover with foil
  • Bake 25 minute or until heated through
  • Uncover; top with remaining 1/2 cup mozzarella cheese
  • Bake uncovered an additional 2 minute or until cheese is melted
Chestnut Mushroom Pate | Vegetarian Recipes

Chestnut Mushroom Pate

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Ingredients:

  • 60 g unsalted butter
  • 1 onion chopped
  • 4 garlic cloves finely chopped
  • 500 g chestnut mushrooms
  • 1 teaspoon dried thyme
  • 100 g cream cheese
  • 100 ml fromage frais
  • 1 cup slivered almonds reserve a handful for garnish
  • 1 cup walnuts chopped

Steps:

  • Chop the chestnut mushrooms
  • melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
  • and saut for 8 minutes or until the mushrooms are cooked
  • Reserving the juices in case you need to add a little moisture in step three
  • drain the onion/garlic/mushroom mixture
  • and blend it with the cream cheese and fromage frais
  • Reserving some slivered almonds for garnish
  • process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
  • if you prefer a finer
  • smoother pat
  • add the onion/garlic/mushroom to the food processor and process OR
  • for a more varied texture
  • process some of the onion/garlic/mushroom mixture with the nuts
  • then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
  • add a little of the juice reserved in step two
  • Chill the pat for 2 hours
  • then scatter the reserved slivered almonds on top and serve the pat with crusty bread
  • pita bread
  • crackers or vegetable sticks This pat is best eaten within 2 days
  • Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
  • use flat field mushrooms which are always great
  • but may need a little more cooking
Chipotle Mayo | Vegetarian Recipes

Chipotle Mayo

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Ingredients:

  • 1/2 cup mayonnaise or light
  • 1/2 cup sour cream or light
  • 1/4 teaspoon dried oregano leaves to taste
  • 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

  • Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
  • In a bowl whisk together chiles with oregano mayo and sour cream
  • Cover and refrigerate until chilled about 1 hour; this lets flavours blend
Chocolate Chips and Toffee Cheesecake | Vegetarian Recipes

Chocolate Chips and Toffee Cheesecake

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Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1 1/3 cups heath bits 'o brickle toffee pieces divided
  • 1/4 cup butter or 1/4 cup margarine melted
  • 2 8 ounce packages cream cheese softened
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup hershey's milk chocolate chips
  • 2 cups whipped topping

Steps:

  • Heat oven to 325F
  • Stir together graham cracker crumbs 1/2 cup toffee bits and melted butter
  • Press onto bottom and 1/2 inch up sides of 9-inch springform pan
  • Bake 10 minutes amp; cool
  • Increase oven temperature to 350F
  • Beat cream cheese sugar and vanilla until smooth
  • Gradually beat in eggs beating just until blended
  • Fold in milk chocolate chips and 1/2 cup toffee bits
  • Pour into prepared crust
  • Bake 45 to 50 minutes or until center is almost set
  • Remove from oven to wire rack
  • With knife loosen cake from sides of pan; cool completely
  • Evenly spread whipped topping over surface of cheesecake
  • Sprinkle remaining 1/3 cup toffee bits over whipped topping
  • Cover; refrigerate several hours or until chilled
  • Cover; refrigerate leftover cheesecake
  • Enjoy
Ciambella Della Nonna ndash; Italian Breakfast Cake | Vegetarian Recipes

Ciambella Della Nonna ndash; Italian Breakfast Cake

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Ingredients:

  • 400 g flour 13 ounces
  • 150 g margarine 5 ounces or 150 g butter 5 ounces
  • 180 g sugar 6 ounces
  • 1 pinch salt
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons liqueur we use maraschino
  • 1 lemon zest or 1 orange zest
  • 100 ml milk 1/3 cup
  • 1 -2 tablespoon sugar additional only for topping

Steps:

  • Preheat the oven at 220C 425F
  • Grease your mold I use a ring-shaped one and dust with four
  • Work all the ingredients reserve the sugar for topping with the kneading machine until smooth
  • Spread the batter in the mold
  • Top with sugar
  • Bake for 30 minutes at 220C 425F
Cold Cream of Cucumber Soup | Vegetarian Recipes

Cold Cream of Cucumber Soup

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Ingredients:

  • 5 cups vegetable broth
  • 5 smooth-skinned cucumbers
  • 1 potato peeled and coarsely chopped
  • 2 leeks coarsely chopped
  • 1 shallot chopped
  • 4 cloves garlic peeled and halved
  • 1 cup sour cream or 1 cup yogurt
  • salt freshly ground black pepper
  • fresh chives

Steps:

  • Bring the vegetable broth to the boil
  • Chop 4 of the cucumbers coarsely
  • Thinly slice the fifth and set the slices aside
  • Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
  • Remove from heat and blend
  • Add salt and pepper to taste and cool
  • Refrigerate for several hours until well chilled
  • To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
  • Spoon the sour cream or yogurt on top or serve it separately at the table
Cranberry French Toast | Vegetarian Recipes

Cranberry French Toast

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Ingredients:

  • 1 loaf challah or other yeast egg bread
  • 1 8 ounce package light cream cheese
  • 1 cup sugar or Splenda
  • 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
  • 1/4 cup butter 1/4 cup
  • 4 eggs
  • 1/2 cup whole milk or almond soy or rice milk

Steps:

  • Slice challah bread into thick pieces
  • Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
  • Melt butter over medium heat in a skillet
  • Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
  • Enjoy
Cretan Kalitsounia Sweet Cheese Pastries | Vegetarian Recipes

Cretan Kalitsounia Sweet Cheese Pastries

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Ingredients:

  • 4 cups flour
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 cup water
  • 1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
  • 1 egg lightly beaten
  • 1 1/2 teaspoons lemon zest finely grated
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • olive oil for frying or clarified butter for frying
  • greek thyme honey or cinnamon sugar

Steps:

  • Prepare a stiff dough with the flour olive oil salt and water
  • Leave to rest covered for an hour
  • Crumble cheese
  • Mix well with egg zest cinnamon and sugar
  • Separate dough in two
  • Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
  • Using a water glass cut into small rounds 3 inches in diameter
  • Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
  • Repeat with remaining dough and cheese filling
  • Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
  • Fry pastries until golden brown
  • Drizzle with honey or sprinkle with cinnamon-sugar and serve hot
Crustless Broccoli and Cheese Quiche | Vegetarian Recipes

Crustless Broccoli and Cheese Quiche

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Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup onion sliced vertically
  • 2 garlic cloves minced
  • 5 cups broccoli florets
  • cooking spray
  • 1 1/4 cups nonfat milk
  • 1 cup shredded reduced-fat cheddar cheese 4 ounces by weight
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites lightly beaten
  • 2 large eggs lightly beaten
  • 1 tablespoon grated fresh parmesan cheese

Steps:

  • Preheat oven to 350
  • Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic; saut 1 1/2 minutes Add broccoli; saut 1 minute
  • Spread broccoli mixture into a 9-inch pie plate coated with cooking spray
  • Combine milk cheese parsley mustard salt pepper nutmeg eggs whites and eggs in a large bowl Pour mixture over broccoli mixture; sprinkle with Parmesan
  • Bake at 350 for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing
Crustless Quiche Clafouti With Tomatoes amp; Basil | Vegetarian Recipes

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

  • 1 tablespoon olive oil plus more for greasing pan
  • 1/4 cup whole fresh basil leaf
  • 6 large eggs
  • 3 tablespoons creme fraiche
  • 1 cup milk
  • 1/3 cup crumbled goat cheese
  • 4 tablespoons grated parmesan cheese
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • fresh ground pepper
  • 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

  • Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
  • Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
  • Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
  • Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
  • Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature
Curry Omelette for One | Vegetarian Recipes

Curry Omelette for One

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Ingredients:

  • 1 egg
  • 2 teaspoons chopped chives approx
  • 2 teaspoons curry powder sieve it if it's lumpy
  • 1 tablespoon water
  • 1 tablespoon olive oil

Steps:

  • Beat egg in a small bowl
  • Mix in chives
  • curry powder and water
  • Heat a small pan to a high heat Heat oil once hot
  • Add egg mixture to hot Let it cook for five to ten minutes
  • scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
  • Slide the bottom of the omelette onto a plate Hold the pan over the plate
  • then flip them so the raw side of the omelette is face down on the pan
  • Cook for another five or so minutes - until the bottom is as browned as the top
  • EAT
David Rocco's Torta Di Ricotta | Vegetarian Recipes

David Rocco's Torta Di Ricotta

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Ingredients:

  • 17 ounces ricotta cheese 475g
  • 3 tablespoons sugar 45ml
  • 1 cup 35% cream 240ml
  • 3 tablespoons bittersweet chocolate finely chopped 45ml
  • 1 8 inch pie crusts
  • 3 pears peeled halved and cored
  • 3 cups water 710ml
  • 3 tablespoons apricot jam 45ml

Steps:

  • Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
  • In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
  • In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving
Debbie's Spinach or Broccoli Quiche | Vegetarian Recipes

Debbie's Spinach or Broccoli Quiche

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Ingredients:

  • 1 pie crust
  • 1 10 ounce package frozen broccoli defrosted or 1 10 ounce package spinach defrosted
  • 1 onion chopped
  • 1/2 cup milk
  • 3 -4 tablespoons onion soup mix which equals approximately 3/4 of a packet

Steps:

  • Preheat oven to 350 degrees
  • Bake pie crust 5-10 minutes optional
  • Saute the onions and vegetables
  • Mix everything together and pour into pie crust
  • Bake at 350 degrees for about 40 minutes or until done
Easy Gingerbread Cookies | Vegetarian Recipes

Easy Gingerbread Cookies

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Ingredients:

  • 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
  • 3/4 cup butter
  • 3/4 cup brown sugar firmly packed
  • 1 egg
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon

Steps:

  • Cream pudding and pie filling mix with butter and sugar; add egg and blend well
  • Combine flour baking soda ginger and cinnamon; blend into pudding mixture
  • Chill dough for 1 hour or until firm
  • Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
  • Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
  • Bake at 350F for 10 to 12 minutes
  • Remove from oven and cool on wire rack
  • Decorate if desired
Egg and Apple Bruschetta | Vegetarian Recipes

Egg and Apple Bruschetta

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Ingredients:

  • 3 teaspoons extra virgin olive oil
  • 1 -2 garlic clove minced
  • 12 slices French bread baguette-style
  • 3 hard-cooked eggs chopped
  • 3/4 cup tart apple shredded
  • 2 tablespoons walnuts chopped toasted
  • 2 tablespoons bleu cheese salad dressing

Steps:

  • Preheat oven to 450 degrees F
  • Stir together oil amp; garlic then using a pastry brush brush one side of each bread slice with the oil mixture
  • Place bread slices on a baking sheet amp; bake about 10 minutes or until tops of bread slices are golden brown
  • Meanwhile in medium bowl toss together eggs apple walnuts amp; salad dressing
  • Top each toasted bread slice with some of the egg mixture then serve immediately
Eggs with Garlic and Parsley Oil | Vegetarian Recipes

Eggs with Garlic and Parsley Oil

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Ingredients:

  • 1 dozen egg
  • 1/2 cup tightly packed parsley
  • 4 cloves garlic
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil preferably Spanish extra-virgin
  • 1 small carrot grated
  • 4 green Spanish olives sliced
  • 4 black olives sliced

Steps:

  • Hardboil the eggs
  • Place the eggs into a large saucepan
  • cover with enough cold water to have 2 of water above the eggs
  • Bring the eggs to a boil
  • boil for 1 minute
  • remove the eggs from the heat
  • cover with a lid and set aside for 18 minutes
  • Pour off the hot water and immediately fill the pan with cold water
  • and keep pouring out and refilling
  • until the water remains cool
  • This will stop the eggs from continuing to cook
  • This technique makes a hard-boiled egg that is cooked through
  • without being tough or rubbery
  • It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
  • Once the eggs have cooled; peel
  • quarter and place into a decorative plate or bowl
  • I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
  • Similiar to the way you layer fruit on a tart
  • Place the parsley
  • garlic
  • paprika
  • and black pepper into a blender container
  • Pulse until the parsley and garlic are minced
  • Then slowly add the olive oil while running the blender
  • Drizzle the flavored oil over the eggs
  • reserving 1/4 of the oil
  • Garnish with the grated carrot
  • sliced green olives
  • and sliced black olives
  • Drizzle the remaining flavored oil over the garnished eggs
  • Cover and refrigerate for at least 2 hours
  • Remove from the refrigerator 30 minutes before serving
Ensalata Campesina Chilean Country Salad | Vegetarian Recipes

Ensalata Campesina Chilean Country Salad

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Ingredients:

  • 2 cups canned garbanzo beans drained and rinsed chickpeas
  • 8 ounces cream cheese diced
  • 2 onions thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground coriander NOT cilantro
  • lettuce for serving
  • 3 hardboiled egg peeled and quartered for garnish

Steps:

  • Combine beans cream cheese and onions in a bowl
  • Mix oil lemon juice salt and coriander
  • Pour over bean mixture
  • Toss lightly and chill
  • Serve on lettuce leaves and garnish with egg quarters
Fat Free Vegetable Dip | Vegetarian Recipes

Fat Free Vegetable Dip

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Ingredients:

  • 1 envelope fat-free ranch dressing mix
  • 16 ounces fat free sour cream

Steps:

  • Mix sour cream and ranch dressing and chill
  • Serve with any vegetables
Flourless Orange and Chocolate Cake | Vegetarian Recipes

Flourless Orange and Chocolate Cake

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Ingredients:

  • 1 orange whole
  • 125 g caster sugar
  • 200 g dark chocolate melted
  • 100 g ground almonds
  • 3 eggs separated
  • 1/2 teaspoon baking powder

Steps:

  • Put the orange in a microwave safe bowl
  • Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
  • Leave to cool still covered
  • Heat oven to 180C
  • Line a 20cm round springform tin with baking parchment
  • Cut the orange in half and remove pips
  • Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
  • Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
  • Tip into a large bowl
  • Beat the egg whites until stiff but not dry and fold into chocolate mixture
  • Spoon into lined tin
  • Put the tin on a baking sheet then in the oven
  • Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
  • Cool in the tin
Forum Famous Cheese Ring | Vegetarian Recipes

Forum Famous Cheese Ring

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Ingredients:

  • 1 liter b shredded cheddar cheese
  • 1 medium onion grated
  • 3/4 cup mayonnaise
  • 1 cup finely chopped pecans
  • 1 garlic clove
  • 1/2 teaspoon Tabasco sauce
  • 1 14 ounce jar raspberry preserves

Steps:

  • Mix all ingredients EXCEPT Raspberry Preserves together and place in a spring form pan Refrigerate for at least 2 hours no more than 10
  • Remove from spring form pan and place on serving dish and cover with 1 jar of Raspberry preserves Surround with crackers and serve
  • YUMMY
Four Cheese Manicotti in Cream Sauce | Vegetarian Recipes

Four Cheese Manicotti in Cream Sauce

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Ingredients:

  • 1 large onion diced fine or shredded
  • 1 lb mushroom sliced
  • 1/2 cup butter or 1/2 cup margarine
  • 1/2 cup flour
  • 4 cups milk
  • 1 1/2 cups parmesan cheese grated
  • salt and pepper
  • 1 lb ricotta cheese
  • 4 ounces mozzarella cheese diced
  • 1/2 cup romano cheese grated
  • 1/4 cup walnuts finely chopped
  • 1/4 cup fresh parsley chopped
  • 3 eggs
  • 1 dash nutmeg

Steps:

  • Saute onion and mushrooms if using in butter 5 minutes; stir in flour
  • Gradually stir in milk; stir over low heat until sauce bubbles and thickens
  • Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside
  • Cook manicotti shells according to package directions; drain and cover with cold water
  • Mix together ricotta mozzarella Romano and remaining Parmesan cheese; add walnuts parsley and eggs
  • Season to taste with salt pepper and nutmeg
  • Drain manicotti shells; stuff with cheese mixture
  • Place shells side by side in a greased shallow baking pan; spoon sauce over all
  • Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden
Freezer Espresso Mascarpone Cake | Vegetarian Recipes

Freezer Espresso Mascarpone Cake

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Ingredients:

  • 3 cups heavy cream divided
  • 9 tablespoons sugar divided
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 9 ounces mascarpone cheese
  • 1 9 ounce box chocolate wafers
  • 1 tablespoon instant espresso powder
  • nonstick cooking spray for pan
  • chocolate for garnish
  • plain espresso beans for garnish
  • fresh mint sprig for garnish

Steps:

  • Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
  • Reduce speed to medium and add mascarpone extracts mix until well blended
  • Spray a 9-inch springform pan with cooking spray
  • Layer 1 1/4 c mascarpone mix on bottom of pan
  • Spread a layer of chocolate biscuits about 14 over
  • Repeat layer of mascarpone and wafers finish with a layer of mascarpone
  • Cover with foil and freeze for 1 hour
  • Transfer to refrigerator and chill for 8 hrs or overnight
  • Pulse remaining wafers in a processor until finely ground
  • Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
  • Remove foil and pan from cake
  • Frost all over with espresso cream
  • Sprinkle edges with wafer crumbs
  • Serve cold
  • Garnish with mint leaves and espresso beans optional
Fruity Smoothie | Vegetarian Recipes

Fruity Smoothie

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Ingredients:

  • 1 cup frozen fruit slightly thawed
  • 1/4 cup Greek yogurt
  • 1/4 cup orange juice
  • 3 berries

Steps:

  • Combine all ingredients in blender and puree until smooth
  • Pour into glass and garnish with straw and berries optional
Granny Cake | Vegetarian Recipes

Granny Cake

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Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter softened
  • 3 eggs
  • 2 cups mashed bananas
  • 1 8 ounce can crushed pineapple with juice
  • 2 teaspoons vanilla
  • powdered sugar

Steps:

  • Mix flour sugar baking soda nutmeg salt and cloves; set aside
  • Beat butter with mixer for 30 seconds
  • Add eggs banana undrained pineapple and vanilla- Beat
  • Add flour mixture
  • Spread batter in greased 10 inch fluted tube pan
  • Bake in 325 degree oven for 70-75 minutes
  • Cool on wire rack for 10 minutes
  • Remove from pan and cool completely
Greek Pita Lunch | Vegetarian Recipes

Greek Pita Lunch

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Ingredients:

  • 1 lb cottage cheese blended until smooth
  • 1 cup feta cheese crumbled
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 garlic cloves finely minced
  • 1 tablespoon tahini
  • 2 whole pita breads cut in half
  • 12 spinach leaves washed and dried
  • 2 medium tomatoes chopped
  • 1 medium sweet green pepper chopped
  • 1 red onion cut in rings
  • 1/2 cup mixed sprouts
  • pepper
  • 1 cup tahini
  • 1 lemon juice of
  • 3/4 cup water
  • 1 teaspoon cumin
  • 1/4 cup minced parsley
  • 2 teaspoons tamari
  • 1 dash cayenne

Steps:

  • In a bowl combine; cottage cheese with feta basil oregano garlic tahini Pepper to taste
  • Mix well
  • Put 1/2 cup of the cheese mixture in each half Pita pocket
  • Put in 400F degrees oven for 5-7 minutes
  • Add spinach tomatoes onion ringspepper and sprouts to each pocket
  • Serve with Tahini dressing on the side Optional
  • --------TahiniDressing-----------
  • Mix Tahini with lemon juice then slowly add water until the Tahini thins out Stir in the cumin parsley tamari and cayenne
Greek Salad | Vegetarian Recipes

Greek Salad

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Ingredients:

  • 2 lbs medium tomatoes ripe chopped
  • 2 medium cucumbers peeled chopped
  • 2 green bell peppers cut into pieces
  • 1 medium red onion finely chopped
  • 6 ounces feta cheese
  • 3/4 cup kalamata olive or other Greek olives
  • 3 -5 sprigs of fresh mint
  • 3 -5 sprigs fresh oregano
  • 7 -10 sprigs parsley
  • 3 tablespoons red wine vinegar
  • salt and pepper
  • 1/2 cup extra virgin olive oil

Steps:

  • For the vinaigrette
  • Coarsely chop the herbs that have been stripped from the stems In a smll bowl whisk together the red wine vinegar salt and pepper Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly
  • Add the chopped herbs then whisk the dressing again and test for seasonings
  • For the salad
  • Core and chop the tomatoes into 1-inch pieces Peel the cucumbers; cut each cucumber length-wise Scoop out the seeds with a teaspoon discard the seeds Cut the cucumber halves lengthwise into 2-3 strips then gather the strips together and cut them crosswise into 1/2-inch pieces
  • Cut bell pepper in half then half again Be sure to discard the seeds and slice into stripsBe sure to cut out any of the white ribsCut each strip into dice
  • Peel and trim the red onion Cut the onion cross-wise into thin rings Separate the rings
  • Cut the feta cheese into 1/2-inch strips Gather the strips together and cut cross-wise into cubes
  • Put the tomatoes cucumbers bell peppers and onion in a large bowl Briskly whisk the herb vinaigrette and pour it over the top of the salad With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing
  • Add the olives and the feta cheese to the vegetables and gently toss again Taste for seasonings
  • Allow the flavors to mellow before serving about 30 minutes
Grilled Cheese Sandwiches | Vegetarian Recipes

Grilled Cheese Sandwiches

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Ingredients:

  • 8 slices French bread or 8 slices Italian bread
  • 1/4 cup Dijon mustard
  • 4 ounces old cheddar cheese
  • 4 slices sweet onions
  • 3 tablespoons butter softened

Steps:

  • Spread 1 side of each slice of bread with mustard
  • Using a cheese slicer thinly slice cheese; arrange half on half of the bread slices
  • Top with onion and remaining cheese
  • Sandwich with remaining bread mustard sidedown
  • Spread butter over both sides of sandwich
  • Place on greased grill over medium-low heat; close lid and grill turning once until golden and cheese is melted about 10 minutes Cut in half
Guava Flan | Vegetarian Recipes

Guava Flan

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Ingredients:

  • 2 cups sugar divided
  • 1 12 ounce can evaporated milk
  • 1 8 ounce package Philadelphia Cream Cheese cut up softened
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 dash salt
  • 1/2 cup guava paste cut into small pieces

Steps:

  • PREHEAT oven to 350F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown stirring constantly with wooden spoon This should take about 10 minutes Remove from heat Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup Set aside
  • PLACE milk and cream cheese in blender; cover Blend until smooth Add remaining 1 cup sugar the eggs vanilla and salt; cover Blend just until smooth; add guava paste and pour into prepared baking pan I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan
  • BAKE 50 minute to 1 hour or until knife inserted near center comes out clean Cool Carefully remove flan from water Cool on wire rack
  • REFRIGERATE several hours or unti chilled When ready to serve invert pan onto serving plate to unmold flan Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from Store any leftovers in refrigerator
Hannah's Supremely Cheesy Sauce for Veggies Etc | Vegetarian Recipes

Hannah's Supremely Cheesy Sauce for Veggies Etc

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Ingredients:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1 garlic clove
  • 1/2 cup swiss cheese
  • 1/4 cup asiago cheese
  • 1/4 cup romano cheese
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon hot red pepper flakes

Steps:

  • Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
  • Serve over veggies chicken fish or pasta
Hazelnut Brown Butter Sauce | Vegetarian Recipes

Hazelnut Brown Butter Sauce

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Ingredients:

  • 1/4 cup butter
  • 1/3 cup hazelnuts lightly toasted and chopped
  • 1/2 cup white wine

Steps:

  • In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
  • Add the wine and hazelnuts and let reduce slightly
  • Serve over pasta or other dish of your choice
Healthy Egg Salad Sandwich | Vegetarian Recipes

Healthy Egg Salad Sandwich

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Ingredients:

  • 2 hard-boiled eggs
  • 2 chopped scallions white and green parts
  • 2 tablespoons Dijon mustard
  • 2 pieces lettuce I prefer romaine
  • 4 slices whole grain bread toasted
  • salt and pepper

Steps:

  • With the back of a fork mash egg yolk with mustard to make a thick paste
  • Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
  • Divide mixture on top of 2 slices of bread
  • Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches
Healthy Low-Fat Baked Berry and Fruit Oatmeal | Vegetarian Recipes

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

  • 3 cups quick-cooking oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon grated orange rind
  • 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
  • finely diced apple to make up the rest of the 1/3 cup
  • 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
  • 3/8 teaspoon banana extract banana flavour
  • 1/3 cup brown sugar
  • 1/2 cup egg substitute
  • 1 cup skim milk
  • 3/4 cup blueberries can be subbed for other berries

Steps:

  • Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
  • Preheat oven to 375
  • Bake 30-45 minutes
  • Serve topped with extra skim milk maple syrup to sweeten and additional berries
Herb Omelette With Mustard Mushrooms | Vegetarian Recipes

Herb Omelette With Mustard Mushrooms

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Ingredients:

  • 50 g butter softened
  • 1 tablespoon coarse grain mustard
  • 4 field mushrooms
  • 4 eggs
  • 2 tablespoons chopped mixed herbs
  • salt and pepper

Steps:

  • Mix 40g of the butter with the mustard and then divide the butter between the mushrooms Grill under a hot grill for 5 - 6 mins and keep warm
  • Crack the eggs into a bowl and beat well Add herbs and seasoning
  • Melt the remaining butter in a pan when the butter is foamy add the eggs
  • Cook omelette to your preferred level of doneness and remove from the pan
  • Serve half the omelette with 2 mushrooms and some crusty bread
Holiday Eggnog Cookies | Vegetarian Recipes

Holiday Eggnog Cookies

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Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 3/4 cup softened butter
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 tablespoon ground nutmeg

Steps:

  • Preheat oven to 300
  • Mix flour baking powder cinnamon and 1/2 teaspoon nutmeg
  • Mix well with a whisk; set aside for now
  • Cream the sugar and butter until the mixture forms like a grainy paste
  • Add in the eggnog vanilla extract and egg yolks
  • Beat on medium speed until smooth
  • Add the flour mixture and beat at low speed until combined but do not over mix
  • Drop rounded teaspoonfuls 1 inch apart onto ungreased baking sheets
  • Lightly sprinkle with nutmeg
  • Bake 23-25 minutes or until bottoms are light brown
  • Let cool completely
Homemade Veggie Bread-Slice 'Pizzas' | Vegetarian Recipes

Homemade Veggie Bread-Slice 'Pizzas'

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Ingredients:

  • 6 slices whole wheat bread
  • 1/2 cup salsa I use a mild vegetarian one
  • 1 medium tomatoes diced
  • 1 medium onion finely chopped
  • 1 medium green bell pepper diced
  • 3 tablespoons fresh corn kernels or 3 tablespoons frozen corn kernels blanched
  • 1/2 cup cheddar cheese grated
  • oregano

Steps:

  • In a bowl mix together the chopped tomatoes onion and bell pepper
  • Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
  • Top the slices with a sprinking of oregano about 1/2 teaspoon each
  • Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
  • Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
  • Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
  • Serve/eat hot; enjoy
Huevos Rancheros in Muffin Cups | Vegetarian Recipes

Huevos Rancheros in Muffin Cups

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Ingredients:

  • 8 flour tortillas 5-inch
  • 3 tablespoons butter melted
  • kosher salt freshly ground black pepper
  • 1 cup salsa prepared chunky cilantro salsa or your choice
  • 3/4 cup black beans cooked
  • 8 eggs
  • 1/2 cup monterey jack pepper cheese shredded
  • 1/2 cup sour cream

Steps:

  • Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
  • In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs
Ice Cream Crumble | Vegetarian Recipes

Ice Cream Crumble

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Ingredients:

  • 8 Oreo cookies crumbled not crushed
  • 1/4 cup chocolate chips
  • 1/2 cup blanched almond rough chop
  • 1 cup whipping cream very cold
  • 1 teaspoon Amaretto or rum extract
  • 1/4 cup fresh orange juice
  • 1 quart rum-raisin ice cream softened
  • 2 tablespoons blanched almonds finely grated

Steps:

  • Lightly toast almonds and allow to cool
  • Place crumbled cookies into bowl along with chips and almonds Toss with 3 tbls orange juice Reserve rest of juice
  • Whip cream using very cold bowl and beaters to soft peaks Add Amaretto and rest of orange juice and beat just until firm peaks start to form
  • Scrape all the cream over the cookies and set aside Put ice cream in the same bowl cream was in and beat by hand until soft
  • Fold in cookies and cream Place in serving dish or individual cups and dust with grated almonds Freeze and serve
Incredible Low Fat Homemade Noodles for Soup | Vegetarian Recipes

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

  • 2 cups flour
  • 3/4 teaspoon salt
  • 2 tablespoons Shedd Spread Country Crock melted
  • 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
  • 4 1/2 tablespoons cold water

Steps:

  • In a medium size bowl
  • combine flour
  • salt
  • and spread; mix thoroughly
  • In a small bowl
  • blend the egg whites with the cold water
  • Make a well in the center of the flour mixture
  • and put the egg mixture in the well; mix until the ingredients are blended
  • Press into a ball
  • Roll out until 1/8 thick on a floured board
  • Cut into strips 1 1/2 wide and 4 long
  • Bring whatever soup base you are making to a full boil and add the noodles all at once
  • Return to a boil and cook 15 minutes
  • stirring occasionally
Indian Stuffed Green Peppers | Vegetarian Recipes

Indian Stuffed Green Peppers

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Ingredients:

  • 4 large green bell peppers
  • 3 medium potatoes mashed
  • 200 g panir grated
  • 10 -12 cashews coarsely ground
  • 12 -15 raisins
  • 2 teaspoons amchur dry mango powder
  • 1 1/2 teaspoons cayenne pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • fresh cilantro a few sprigs
  • salt to taste
  • 2 tablespoons oil
  • 1 large onion chopped
  • 1 inch fresh ginger chopped
  • 3 green chilies chopped
  • 1/2 cup cheese

Steps:

  • Preheat oven to 430F
  • Slice off the tops of the green peppers and remove seeds
  • Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray
  • Mix potatoes paneer cashewnuts raisins amchur cayenne cumin garam masala cilantro and salt Set aside
  • Heat oil in a pan and add onion Cook till translucent and add ginger and green chillies
  • Mix in potato mixture and continue to cook for two minutes
  • Divide this mixture evenly into four portions and stuff the green peppers with the mixture
  • Sprinkle cheese on top and place on baking tray
  • Bake for fifteen minutes
  • Serve immediately
Insanely Chocolatey - Chocolate Nemesis Cake | Vegetarian Recipes

Insanely Chocolatey - Chocolate Nemesis Cake

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Ingredients:

  • 12 ounces dark chocolate broken into small pieces really good quality
  • 5 eggs
  • 1 cup superfine sugar
  • 2 tablespoons superfine sugar
  • 1 cup softened unsalted butter
  • 1 cup water
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup whipped cream to serve
  • 1 cup fresh raspberry to serve
  • chocolate curls

Steps:

  • Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
  • then grease it with butter and sprinkle with flour
  • Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
  • Add the chocolate pieces and the butter Mix well When smooth
  • remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
  • Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
  • so that the cooking is uniform
  • Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
  • continue cooking
  • Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
  • top the cake with chocolate curls too ;
Italian Tricolor Layered Dip | Vegetarian Recipes

Italian Tricolor Layered Dip

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Ingredients:

  • 8 ounces cream cheese softened at room temperature
  • 6 ounces goat cheese softened at room temperature
  • 2 garlic cloves finely minced
  • 6 ounces pesto sauce
  • 8 ounces sun-dried tomatoes chopped

Steps:

  • Line a small casserole dish with plastic wrap Set aside
  • Mix cream cheese garlic and goat cheese together
  • Spread 1/3 of the cheese mixture evenly in the dish
  • Spread all of the sundried tomatoes on top
  • Layer another 1/3 of the cheese mixture on top of tomatoes
  • Spread all of the pesto on top of the cheese
  • Finish with remaining 1/3 of the cheese mixture
  • Cover and chill for an hour or longer
  • Turn dish upside down onto a serving platter/plate and serve
  • Buon appetito
Joe's Stone Crab Key Lime Pie | Vegetarian Recipes

Joe's Stone Crab Key Lime Pie

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Ingredients:

  • 1/3 lb graham cracker or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs
  • 5 tablespoons melted unsalted butter
  • 1/3 cup sugar
  • 3 egg yolks
  • 1 1/2 teaspoons grated key lime zest
  • 1 14 ounce can sweetened condensed milk
  • 2/3 cup freshly squeezed key lime juice
  • 1 cup heavy whipping cream chilled
  • 3 tablespoons confectioners' sugar

Steps:

  • For the crust
  • Preheat oven to 350F
  • Butter a 9-inch pie plate
  • Break up graham crackers
  • place in processor and process to crumbs if you dont have a processor
  • place crackers in large plastic bag
  • seal
  • and crush using a rolling pin
  • Add melted butteramp; sugar and pulse until combined
  • Press mixture into bottom and up sides of pan
  • forming a neat border around th edges
  • Bake until crust is set and golden
  • about 8 minutes
  • Set aside on wire rack; leave oven on
  • For the filling
  • Meanwhile
  • in an electric mixer with the wire whisk attachment
  • beat the egg yolks and lime zest at high speed until very fluffy
  • about 5 minutes
  • Gradually add the condensed milk and continue to beat until thick
  • 3-4 minutes longer
  • Lower the mixer speed and slowly add lime juice
  • mixing until just combined
  • Pour mixture into crust and bake for 10 minutes
  • or until filling has just set
  • Cool on wire rack
  • then refrigerate
  • Freeze for 15-20 minutes before serving
  • For the topping
  • Whip the cream and the confectioners sugar until nearly stiff
  • Cut pie in wedges and serve very cold
  • topping each wedge with a dollop of whipped cream
  • Garnish with a slice of key lime if desired
K'sra -- Moroccan Bread Morocco -- North Africa | Vegetarian Recipes

K'sra -- Moroccan Bread Morocco -- North Africa

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Ingredients:

  • 1 1/2 teaspoons active dry yeast
  • 3/4 cup warm water divided
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon anise seed
  • 1 1/2 teaspoons sesame seeds

Steps:

  • In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
  • In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
  • Knead for aout 5 minutes or until the dough is firm amp; elastic
  • With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
  • Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
  • Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
  • Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well
Kindness Cake | Vegetarian Recipes

Kindness Cake

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Ingredients:

  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 1 tablespoon freshly grated orange rind
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 1/4 cups chopped pitted dates
  • 1 cup cranberries fresh or frozen
  • 1 cup chopped almonds
  • 2 tablespoons butter softened
  • 2 cups icing sugar sift through a sieve after measuring to remove lumps
  • 2 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
  • In a mixing bowl beat butter with sugar until mixture is fluffy
  • Next beat in eggs 1 at a time then stir in orange rind
  • In a separate mixing bowl combine flour baking soda and powder and salt
  • Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
  • Into this batter stir in dates cranberries and almonds just until combined
  • Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
  • Turn out onto cooling racks and cool completely
  • You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
  • To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
  • Beat in remaining sugar until icing is smooth
  • Spread icing over tops of both cakes
Kringles | Vegetarian Recipes

Kringles

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Ingredients:

  • 3/4 cup butter softened
  • 1 package active dry yeast
  • 1/4 cup water 105-115F
  • 1/4 cup sugar
  • 1/4 cup warm milk 105-115F
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1 1/2 cups pie filling poppyseed prune apricot raspberry
  • 1 cup sliced almonds
  • 1 cup powdered sugar
  • 1 -2 tablespoon water

Steps:

  • In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
  • Stir in 1 3/4 cups of the flour until it forms a large ball
  • Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
  • Cover the dough and let rise about 5-7 minutes
  • Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
  • Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
  • Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
  • Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
  • Now roll the refrigerated dough out again to a 12x8-inch square
  • Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
  • Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
  • Spread half the filling on the middle of the dough and sprinkle with half of the almonds
  • Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
  • Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
  • Repeat with remaining kringle
  • Allow kringles to rise for about an hour or until a fingerprint remains when touched
  • Bake at 350F for 20-25 minutes or until golden; cool on wire racks
  • Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm
Layered Ice Cream Candy Cake | Vegetarian Recipes

Layered Ice Cream Candy Cake

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Ingredients:

  • 24 ice cream sandwiches
  • 8 ounces Cool Whip
  • 1 11 3/4 ounce chocolate syrup
  • 1 11 3/4 ounce butterscotch syrup or 1 11 3/4 ounce caramel syrup
  • 4 Snickers candy bars or your favorite candy bar
  • 1/2 cup peanuts

Steps:

  • Layer 12 ice cream sandwiches in a 9x13 pan
  • Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts
  • Repeat then freeze
Leek and Chevre Lasagne | Vegetarian Recipes

Leek and Chevre Lasagne

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Ingredients:

  • 6 lasagna noodles
  • salt
  • 2 small eggplant
  • 3 leeks thinly sliced
  • 2 tablespoons olive oil
  • 2 red peppers roasted
  • 7 ounces chevre cheese broken into pieces goat cheese
  • 2 ounces pecorino cheese or 2 ounces parmesan cheese freshly grated
  • 1/2 cup all-purpose flour
  • 5 tablespoons butter
  • 3 3/4 cups milk
  • 1/2 teaspoon bay leaf powder
  • fresh nutmeg grated
  • ground black pepper

Steps:

  • 1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
  • 2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
  • 3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
  • 4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
  • 5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
  • 6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately
Lemon Coconut Cake | Vegetarian Recipes

Lemon Coconut Cake

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Ingredients:

  • 1/2 cup butter at room temp
  • 1 cup granulated sugar
  • 1/2 cup shredded coconut
  • 3 egg yolks reserve whites
  • 1 tablespoon baking powder
  • 1 1/2 cups flour
  • 1 cup milk
  • 2/3 cup freshly squeezed lemon juice
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs beaten
  • 1/2 cup butter at room temp
  • 1 cup shredded coconut divided
  • 3 egg whites
  • 1/4 cup granulated sugar

Steps:

  • Preheat oven to 350 degrees
  • Butter a 9x13 baking pan and set aside
  • In a large bowl cream together the butter and sugar until light and fluffy
  • Beat in the coconut and egg yolks
  • Combine the baking powder and flour in a small bowl
  • Add to egg mixture in 3 batches alternating with the milk
  • Pour into the prepared baking pan and bake for 25 minutes
  • Test with a toothpick and if done remove from oven
  • Set on a wire rack to cool
  • Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
  • Heat and stir for 5 minutes until thickened
  • Pour onto warm cake
  • Sprinkle 1/2 of the coconut on top of the filling
  • Beat the whites in a medium bowl until soft peaks form
  • Gradually beat in sugar until dissolved
  • Spread over coconut layer
  • Sprinkle second amount of coconut over top
  • Bake for 12 minutes or until the coconut and whites are lightly browned
  • Cool on the wire rack for 15 minutes
  • Place in the fridge for 1 hour or better yet all day or overnight
  • Cut when cooled
Light Mac amp; Cheese | Vegetarian Recipes

Light Mac amp; Cheese

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Ingredients:

  • 1/2 lb macaroni or other small pasta
  • 2 tablespoons butter
  • 2 cups onions chopped
  • 2 garlic cloves minced
  • 1/2 lb sliced mushrooms
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1/2 lb spinach chopped
  • 2 cups cottage cheese
  • 1/2 cup yogurt
  • 1 teaspoon dried dill
  • 2 cups cheddar cheese grated
  • 1/4 cup sunflower seeds

Steps:

  • Preheat oven to 350F Grease a 9X13 pan and set aside
  • Cook the pasta in a large pot Drain and set aside
  • Melt butter in a deep skillet
  • and saute onions for 5 minutes Add garlic
  • mushrooms
  • salt and caraway seeds Cook for about 5 minutes
  • or until mushrooms are cooked Stir in spinach
  • remove from heat
  • and add to pasta
  • Mix in cottage cheese
  • buttermilk
  • dill
  • black pepper and half the cheddar Spread in prepared pan
  • sprinkle with remaining cheddar and sunflower seeds
  • and bake uncovered for 20-30 minutes
  • I served this hot
  • but its pretty tasty at room temperature for lunch the next day
  • too
Low Fat Lemon Zucchini Bread | Vegetarian Recipes

Low Fat Lemon Zucchini Bread

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Ingredients:

  • 1 cup whole wheat flour
  • 1 cup flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup zucchini grated and tightly packed
  • 1/4 cup canola oil
  • 1 egg lightly beaten
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 tablespoon lemon zest
  • 1/4 cup plain nonfat yogurt drained
  • cooking spray

Steps:

  • Preheat oven to 350F
  • Coat a 9 x 5-inch loaf pan with nonstick cooking spray
  • Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
  • In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
  • Add zucchini mixture to flour mix combining until just moist
  • Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean
Mashed Potato Gratin with Garlic and Onions | Vegetarian Recipes

Mashed Potato Gratin with Garlic and Onions

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Ingredients:

  • 4 large idaho potatoes
  • 2 large garlic heads roasted
  • 2 large onions baked
  • 1 1/4 cups heavy cream
  • salt and pepper
  • 1 cup gruyere cheese

Steps:

  • Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
  • Wrap well in foil and put them in the oven
  • Put the onions on a double sheet of foil but do not wrap them; put them in the oven
  • Pierce the potatoes in several places with a thin skewer or the tines of a fork
  • Place them directly on the oven rack
  • Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
  • After an hour pull out the garlic heads unwrap and let cool for 5 minutes
  • Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
  • After 1 1/4 hours pull out the onions and potatoes
  • If the onions are not very soft almost collapsed put them back in for a few minutes
  • Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
  • Scoop the potato flesh into a bowl and mash it with a potato masher
  • With a sharp knife cut off the stem and root ends of the onions
  • Remove the skin and the first layer
  • Put the onions in a food processor and puree
  • Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
  • Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
  • Sprinkle the top with cheese
  • The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
  • Pour the remaining cream over the mixture
  • Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
  • Try to arrange to have some leftovers; this is very good when it is cold
Mayonnaise by June | Vegetarian Recipes

Mayonnaise by June

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Ingredients:

  • 2 eggs
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 1/2-1 teaspoon dry mustard
  • salt and pepper

Steps:

  • Beat all ingredients together with a whisk
  • Place into saucepan and heat stirring at all times until boils
Mochaccino Smoothie | Vegetarian Recipes

Mochaccino Smoothie

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Ingredients:

  • 6 ounces chocolate yogurt
  • 1/2 teaspoon instant coffee granules
  • 2 tablespoons chocolate syrup 1 squeeze
  • 1 cup ice cube

Steps:

  • Blend all ingredients in a blender to desired consistency and serve
Molten Flourless Chocolate Cake | Vegetarian Recipes

Molten Flourless Chocolate Cake

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Ingredients:

  • 4 eggs
  • 1/2 lb semisweet chocolate
  • 2 ounces unsalted butter
  • cooking spray
  • powdered sugar for decorating

Steps:

  • Preheat oven to 425
  • Place a saucepan of water on high heat Heat to a boil
  • then reduce to simmer
  • In a mixing bowl
  • crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
  • using a dish towel to protect your hands
  • whisking constantly
  • Remove eggs from heat
  • and whisk for another minute until eggs are very fluffy
  • Meanwhile
  • put the chocolate and butter in a large
  • heatproof
  • stainless-steel or tempered-glass bowl; set it over the simmering water
  • making sure the water doesnt touch the bowl
  • Let the chocolate and butter melt; remove from heat
  • Let mixture cool slightly by stirring occasionally
  • about 5 minutes
  • Once slightly cooled
  • fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
  • Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
  • or muffin tins
  • Fill them 3/4 of the way full and place on a baking sheet
  • Bake for 10-12 minutes
  • depending on how gooey youd like the centers
  • Turn the cakes out onto dessert plates
  • and serve immediately with a sprinkle of powdered sugar
Mom's Danish Potato Salad | Vegetarian Recipes

Mom's Danish Potato Salad

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Ingredients:

  • 1/4 cup vinegar
  • 1/4 cup water
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 dash pepper
  • 1 teaspoon mustard
  • 2 eggs well beaten
  • 1 cup salad dressing I use Miracle Whip but you can you mayo or anything you like
  • 4 -5 cups potatoes cooked and cubed
  • 3 hard-boiled eggs
  • 1/4 cup celery diced
  • 2 tablespoons onions diced
  • 1/4 cup sweet pickle relish

Steps:

  • Combine first 6 ingredients and bring to a boil
  • Gradually beat in well-beaten eggs
  • Cook stirring constantly until slightly thickened
  • Remove from heat and add salad dressing
  • Mix well and pour over potato egg celery onion and relish
  • Add more salt and pepper if desired
  • Refrigerate until well-chilled and enjoy
Multi-grain Apple Muffins | Vegetarian Recipes

Multi-grain Apple Muffins

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Ingredients:

  • 2 cups white flour
  • 1/2 cup soy flour
  • 1/2 cup ground flax seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup brown sugar packed
  • 1 1/4 cups buttermilk
  • 1 1/4 cups vegetable oil
  • 2 eggs
  • 1 apple peeled and grated

Steps:

  • Preheat oven to 350F
  • Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
  • Combine flours flax seed baking powder baking soda and salt in large mixing bowl
  • Add brown sugar and mix until blended
  • In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
  • Bake for 18 to 20 minutes
  • Cool about 1 minute before removing from pan
  • Cool completely on wire racks
My Favorite Mac and Cheese | Vegetarian Recipes

My Favorite Mac and Cheese

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Ingredients:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 1/2 cups milk heated
  • 1 1/2 cups grated sharp cheddar cheese
  • salt
  • fresh ground pepper
  • cayenne
  • 1/2 lb macaroni cooked
  • 1/4 cup grated parmigiano-reggiano cheese
  • 1/2 cup freshly made buttered bread crumb

Steps:

  • Sauce Melt the butter in a heavy-bottomed saucepan Stir in the flour and cook
  • stirring constantly
  • until the paste cooks and bubbles a bit
  • but dont let it brown about 2 minutes Add the hot milk
  • continuing to stir as the sauce thickens Bring it to a boil Add salt and pepper to taste
  • lower the heat
  • and cook
  • stirring for 2 to 3 minutes more Stir in 1 cup grated Cheddar cheese during the last 2 minutes of cooking
  • along with a pinch of cayenne pepper Remove from the heat To cool this sauce for later use
  • cover it with wax paper or pour a film of milk over it to prevent a skin from forming
  • Macaroni Preheat the oven to 375F Butter a 1 1/2-quart casserole Put the cooked macaroni into the casserole
  • pour the cheese sauce over it
  • and mix gently with a fork Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese Bake
  • uncovered
  • until the top is golden and the sauce is bubbling
  • about 30 minutes
Nacho Potatoes | Vegetarian Recipes

Nacho Potatoes

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Ingredients:

  • 3 large russett baking potatoes
  • 1 tablespoon oil
  • 1 16 ounce can refried black beans
  • 1 cup colby-monterey jack cheese shredded
  • 1 2 1/4 ounce can sliced black olives
  • 1/2 cup mild chunky salsa
  • 1/2 cup sour cream

Steps:

  • Preheat oven to 400 degrees F
  • Slice baking potatoes into 1/4 inch thick rounds about 8 slices per potato
  • Brush both sides of potato slices with oil can use non-stick cooking spray
  • Bake for 20 minutes turning after 10 minutes Remove from oven
  • While potatoes are baking heat black beans on top of stove or in microwave
  • Top each potato with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives
  • Place potatoes back in the oven to melt the cheese about 5 minutes
  • Serve with salsa and sour cream
Nilla Wafers Original Banana Pudding | Vegetarian Recipes

Nilla Wafers Original Banana Pudding

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Ingredients:

  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 dash salt
  • 4 eggs separated at room temperature
  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
  • 5 -6 medium bananas sliced fully riped

Steps:

  • Combine 1/2 cup sugar flour and salt in top of double boiler
  • Stir in 4 egg yolks and milk; blend well
  • Cook uncovered over boiling water stirring constantly until thickened
  • Reduce heat and cook stirring occasionally for 5 minutes
  • Remove from heat; add vanilla
  • Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
  • Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
  • Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
  • Bake at 425 degrees for 5 minutes or until delicately browned
  • Cool slightly or chill
  • Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish
Pan-Fried Spinach Ravioli | Vegetarian Recipes

Pan-Fried Spinach Ravioli

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Ingredients:

  • 16 ounces spinach
  • 5 tablespoons extra virgin olive oil
  • 1 onion finely chopped
  • 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
  • 1/2 cup finely grated parmesan cheese plus more for serving
  • salt and pepper
  • 1 -2 pinch crushed red pepper flakes
  • 48 wonton wrappers from a 12-ounce package
  • 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
  • chopped parsley for sprinkling

Steps:

  • In a large skillet bring 1 cup water to a simmer over medium heat
  • Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
  • Chop and transfer to a medium bowl
  • Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
  • Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
  • Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
  • Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
  • Repeat with the remaining wrappers and spinach filling
  • Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
  • Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
  • Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
  • Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan
Pantespani - Greek Sponge Cake With Orange | Vegetarian Recipes

Pantespani - Greek Sponge Cake With Orange

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Ingredients:

  • 6 eggs separated
  • 2 cups granulated sugar
  • 1 pinch salt
  • 3 tablespoons cornstarch
  • 2 cups self-rising flour
  • 3 tablespoons of grated orange peel
  • 2/3 cup water
  • margarine or cooking spray
  • flour
  • 3 cups water
  • 1 cup granulated sugar
  • 3 -4 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon orange blossom water
  • 1 large orange juice of

Steps:

  • In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
  • Preheat oven to 340F 170C
  • Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
  • In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
  • Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
  • With a spatula gently fold in the egg whites until well blended
  • Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
  • Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
  • As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
  • Note Do not open the oven during baking except to test for doneness
  • Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan
Pate Reinagel Vegetarian Spread | Vegetarian Recipes

Pate Reinagel Vegetarian Spread

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Ingredients:

  • 4 ounces reduced-fat goat cheese unripened
  • 2 ounces black mission figs finely chopped about 6
  • 1 tablespoon argan oil
  • 2 teaspoons mild honey
  • 3/4 teaspoon black pepper coarsely cracked

Steps:

  • Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup
Ratatouille Savoury Strudel | Vegetarian Recipes

Ratatouille Savoury Strudel

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Ingredients:

  • 1 package frozen puff pastry thawed
  • 1 egg yolk
  • 2 medium zucchini cubed
  • 1 eggplant cubed
  • 1 small red onion sliced
  • 1 red pepper chopped
  • 1 tablespoon olive oil
  • 1 15 ounce can tomatoes pulp
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable bouillon granules
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch sugar
  • 1 pinch cayenne pepper
  • 1 teaspoon herbes de provence thyme rosmarine marjoram hyssop sage basil lavender fennel summer savory
  • 1 -2 mozzarella cheese cubed

Steps:

  • Make the ratatouille Heat the oil in a pan
  • cook the onion until tender but not brown
  • add tomato pulp
  • tomato paste
  • salt
  • pepper
  • sugar
  • cayenne pepper
  • herbs and stock granules
  • mix well
  • Add eggplant
  • mix until coated with sauce and cook 5 minutes
  • Add zucchini and pepper and cook for a further 10 minutes
  • When the vegetables are cooked adjust salt and pepper to taste
  • the vegetables should be quite dry
  • if not add 1/2-1 tbsp flour and stir well while cooking another minute
  • so the liquid is absorbed
  • Let cool 5 minutes
  • then add the mozzarella cubes to the ratatouille
  • Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
  • put the rectangle on a cookie sheet lined with baking paper
  • pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
  • sealing the edges very well
  • Brush with the beaten egg yolk
  • make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
  • depending on the freshness of the mozzarella you use
  • the strudel may produce some liquid and drip
  • Let the strudel cool a little before slicing and serving
Red Onion Marmalade | Vegetarian Recipes

Red Onion Marmalade

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Ingredients:

  • 6 red onions
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar

Steps:

  • have frypan on lowest heat
  • add olive oil and butter
  • dont stir
  • all onions in at once nicely
  • after 10 minutes pour over the balsmic vinegar and brown sugar
  • dont stir you can shake
  • after 5-10 minutes
  • get tongs
  • turn everything over
  • can put lid on
  • leave about 45 minutes-1 hour
  • cool
  • then transfer to bowl
  • serve or keeps well in the fridge
Red Onion Tri-Mushroom Quiche | Vegetarian Recipes

Red Onion Tri-Mushroom Quiche

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Ingredients:

  • 1 1/4 cups flour
  • 1/3 cup unsalted butter
  • 1 egg yolk
  • 3 tablespoons ice water
  • 1 pinch salt
  • 1/4 cup unsalted butter
  • 1 large red onion halved and sliced
  • 4 ounces cremini mushrooms sliced
  • 4 ounces shiitake mushrooms stemmed and sliced
  • 4 ounces oyster mushrooms stemmed and sliced
  • 2 teaspoons fresh thyme chopped
  • 1 egg
  • 2 egg yolks
  • 1/3 cup heavy cream
  • salt and pepper

Steps:

  • Sift flour and salt into a bowl
  • Add the butter and cut it into the flour until mixture resembles breadcrumbs
  • Beat the egg yolk with the water in small bowl
  • Sprinkle liquid onto flour mixture and combine with your fingertips
  • Form dough into a ball
  • Cover and chill for 30 minutes
  • Preheat the oven to 375 degrees and grease pie or quiche pan with butter
  • Roll out dough on floured surface and then line the pan
  • Prick bottom with fork and chill for 30 minutes
  • Line with foil and dried beans and bake in the oven for 25 minutes
  • Remove the foil and beans and cool on a wire rack
  • Reduce oven temp to 350 degrees
  • Melt butter in a large heavy bottomed skillet
  • Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
  • Add mushrooms and thyme and cook for an additional 10 minutes stir often
  • Spoon mixture into cooled tart shell and place the pan on a cookie sheet
  • Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
  • Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
  • Serve hot or at room temperature
Rose's World Famous Pancakes | Vegetarian Recipes

Rose's World Famous Pancakes

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Ingredients:

  • 2 eggs
  • 1 cup milk I prefer buttermilk
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Steps:

  • Preheat griddle
  • Beat eggs and milk together
  • Add dry ingredients and beat well
  • Pour on griddle
  • Cook until bubbles appear and flip over
Savoury Cheese Galette | Vegetarian Recipes

Savoury Cheese Galette

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Ingredients:

  • 1 lb Roquefort cheese or 1 lb camembert cheese softened and rind discardedcut into pieces
  • 1/4 cup heavy cream
  • 1/4 cup dry white wine
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold butter cut into bits
  • 2 large eggs beaten lightly
  • 1/4 cup sliced almonds toasted lightly
  • 1 large egg yolk
  • 1 tablespoon water
  • red grapes as an accompaniment

Steps:

  • Make filling In a food processor blend together Roquefort or camembert cream wine egg yolk flour and season to taste
  • Blend until filling is smooth
  • Make crust In a bowl combine flour sugar and salt; add butter and blend until mixture resembles coarse meal
  • Stir in eggs and on a lightly-floured surface knead dough lightly for several seconds or until combined
  • Divide dough in half shape into balls and chill wrapped in plastic wrap for 1 hour
  • On the lightly-floured surface roll out each ball of dough into a 10 inch round
  • Press 1 round into bottom and inch up the sides of a buttered 9 inch round cake pan
  • Spread filling evenly over and sprinkle with almonds
  • With a butter knife fold the edge of the dough over filling
  • Arrange remaining dough round on top and with the knife press edges together enclosing filling and sealing
  • Score top in a diamond pattern with a fork
  • Brush with egg wash and chill for atleast 30 minutes and up to 8 hours
  • Preheat oven to 375 degrees F 190C
  • Bake in the middle of oven for 50-55 minutes or until golden-brown
  • Let cool 10 minutes
  • Run a thin knife around edge of galette
  • Turn out carefully and invert onto platter
  • Let cool completely and serve with red grapes and a green salad
Scalloped Potatoes and Butternut Squash With Leeks | Vegetarian Recipes

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

  • 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
  • 1/2 cup unsalted butter
  • 3 1/2 cups whole milk
  • 6 tablespoons all-purpose flour
  • 1 1/2 lbs potatoes about 4 large
  • 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
  • 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

  • Preheat oven to 400 degrees
  • Generously butter a 3 quart baking dish at least 2 inches deep
  • In a skillet
  • cook leeks in 3 tablespoons butter over medium low heat
  • stirring
  • until very soft
  • In a saucepan
  • bring the milk just to boil dont scaldjust keep warm
  • In another heavy saucepan
  • melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
  • Add heated milk in a stream
  • whisking
  • and bring to a boil
  • Simmer this sauce
  • whisking
  • for 1 minute - or until thickened - and season with salt and pepper
  • Peel potatoes and slice 1/8 inch thick
  • Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
  • overlapping them slightly
  • Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
  • Make 2 more layers with sauce
  • potatoes and squash
  • leeks and Gruyere in the same manner
  • Bake
  • covered with foil
  • in middle of the oven for about 20 minutes
  • Remove foil and bake 30 minutes more
  • or until top is golden and vegetables are tender Yum
  • If you prepare this in advance you may need to bake it a little bit longer
Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14 | Vegetarian Recipes

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

  • 170 g asparagus trimmed
  • cooking spray
  • 2 eggs
  • 2 egg whites
  • 2 tablespoons skim milk
  • 1 small tomatoes
  • 2 tablespoons flat leaf parsley coarsely chopped

Steps:

  • Boil steam or microwave asparagus until tender; drain
  • Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
  • Serve asparagus and scrambled eggs sprinkled with tomato and parsley
Scrumptious Scramble | Vegetarian Recipes

Scrumptious Scramble

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Ingredients:

  • 6 egg whites
  • 2 large eggs
  • 4 scallions sliced small
  • 2 medium tomatoes diced medium-small
  • 4 -6 tablespoons skim milk
  • 1 small onion
  • 1 -2 cup diced green bell pepper
  • 1/4-1/2 teaspoon black pepper
  • 1/8-1/4 teaspoon red pepper
  • 1/8 teaspoon thyme
  • 1/4-1/2 teaspoon cilantro
  • 1 teaspoon minced garlic
  • 1 1/2-3 teaspoons peanut oil

Steps:

  • Whisk together the egg whites yolks spices and milk
  • Stir in vegetables until well distributed in the mixture
  • Heat garlic in oil until sizzling
  • Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro
Simple, but wonderful avocado dip | Vegetarian Recipes

Simple, but wonderful avocado dip

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Ingredients:

  • 3 ripe avocados
  • 16 ounces sour cream
  • hot pepper sauce
  • garlic
  • cayenne pepper
  • salt

Steps:

  • Take the avocados and get rid of the skin and the seed
  • Mash them up
  • you can do it using a simple potato masher or even a fork
  • Add garlic and mix well
  • Stir in about half of the sour cream
  • Add spices and hot sauce and stir well
  • Let sit for 5-10 minutes
  • Leting it sit lets the hot sauce and garlic to go to work
  • Add as much sour cream as you want
  • The more you add the more heat you will take away
  • Enjoy with veggies or chips
Sizzler's Cheese Toast | Vegetarian Recipes

Sizzler's Cheese Toast

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Ingredients:

  • 1 lb butter slightly softened
  • 8 ounces parmesan cheese Grated
  • Italian bread Sliced

Steps:

  • In a mixer
  • cream together the butter and cheese
  • Preheat a griddle or large frying pan on medium-high
  • Spread cheese mixture on bread about 1/4 thick
  • Place bread cheese side down on griddle Cook until cheese has browned
Southwest Cheese Soup | Vegetarian Recipes

Southwest Cheese Soup

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Ingredients:

  • 1 cup milk any % of your choice
  • 1 16 ounce package Velveeta cheese loaf cubed
  • 1 15 ounce can whole kernel corn drained could use Mexi Corn
  • 1 15 ounce can black beans rinsed and drained
  • 1 10 ounce can diced tomatoes with mild green chilies undrained
  • chopped cilantro if desiredto garnish

Steps:

  • Mix all ingredients in dutch oven except for cilantro
  • Cook over medium-low heat until cheese is melted and soup is hot
  • Sprinkle cilantro on top before serving
Spinach amp; Pepper Quiche | Vegetarian Recipes

Spinach amp; Pepper Quiche

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Ingredients:

  • 1 deep dish pie shell
  • 1/4 cup pickled sweet red peppers sliced
  • 1 tablespoon olive oil
  • 4 cups fresh spinach stemmed
  • 4 eggs
  • 1 cup heavy cream
  • 4 ounces feta cheese crumbled

Steps:

  • Preheat oven to 350 degrees
  • Saute peppers in olive oil until slightly softened
  • Add spinach and saute until wilted
  • Mix eggs and heavy cream
  • Place feta cheese in pie shell
  • Add spinach mixture and the egg mixture
  • Bake for about 20 minutes or until set
Spinach and Pear Summer Salad | Vegetarian Recipes

Spinach and Pear Summer Salad

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Ingredients:

  • 1 punch fresh spinach leaves
  • 2 ripe Anjou pears
  • 5 table spoons pine nuts
  • 4 ounces feta cheese crumbled
  • 1 red onion thinly sliced
  • 2 lemons juice of fresh
  • balsamic vinaigrette to serve

Steps:

  • Gently wash spinach leaved under cold water
  • Drain spinach leaves
  • Cut pear in half and remove core and seeds
  • Thinly slice pears and sprinkle with lemon juice to avoid turning brown
  • Peel and very thinly slice onions
  • Crumble feta cheese
  • In a large bowl place torn spinach leaves
  • Arrange thin pear slices and onion ontop of the spinach
  • Gently crumble feta cheese over spinach pears and onion rings
  • Finally toss pine nuts over the entire salad
  • Serve with a good quality balsamic vinaigrette
  • Delicious with fresh fish or simply as an entree
Spinach Salad With Strawberries and Caramelized Pecans | Vegetarian Recipes

Spinach Salad With Strawberries and Caramelized Pecans

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Ingredients:

  • 2/3 cup whole pecans
  • 1/3 cup sugar
  • 1/4 cup water
  • 6 ounces baby spinach leaves washed and patted dry
  • 2 cups strawberries washed hulled and sliced
  • 3 ounces chevre goat cheese crumbled I used French feta instead
  • 1 shallot sliced thinly
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry jam sweetened with fruit juice slightly warmed
  • 2 tablespoons white balsamic vinegar
  • fresh coarse ground black pepper

Steps:

  • CARAMELIZED PECANS In a small saucepan combine the sugar and water Heat and stir on low until the sugar is dissolved
  • Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown Watch boiling process carefully Please be careful not to burn yourself
  • Arrange the pecans in a single layer on a lightly greased baking sheet
  • Drizzle the simple syrup over the pecans Stir to coat Allow to stand 20 minutes or so to cool and harden Chop coarsely once cooled
  • STRAWBERRY DRESSING Combine all dressing ingredients in a tight fitting jar with a lid and shake well Yield 1/2 cup
  • SALAD Meanwhile arrange the washed spinach leaves on six individual salad plates Top with pecan mixture strawberries cheese and shallots Serve dressing on side
Stuffed Portabella Mushrooms | Vegetarian Recipes

Stuffed Portabella Mushrooms

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Ingredients:

  • 1 cup gruyere cheese shredded
  • 1/2 cup fresh breadcrumb
  • 1/4 cup fresh parsley chopped
  • 1/4 cup almonds toasted and chopped
  • 1/4 cup sun-dried tomato packed in oil drained
  • 2 tablespoons fresh chives minced
  • 1/4 teaspoon ground black pepper
  • 4 large portabella mushrooms
  • 2 tablespoons vegetable oil

Steps:

  • In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
  • Set aside
  • Remove the mushroom stems and reserve for another use such as stock
  • Brush the mushroom caps all over with oil
  • Place gill side down on a greased broiler pan
  • Broil just until the juices release about 4 minutes
  • Turn the mushrooms over
  • Spoon the cheese filling evenly over the gills
  • Broil until the cheese is melted and the mushrooms are tender about 4 minutes
Super Easy Microwave Cheese Sauce for Lasagna | Vegetarian Recipes

Super Easy Microwave Cheese Sauce for Lasagna

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Ingredients:

  • 90 g butter
  • 1/3 cup plain flour
  • 1 3/4 cups milk
  • 225 g cheddar cheese grated or use the whole 250g block

Steps:

  • Melt butter for 40 secs on high
  • Stir in flour amp; cook for 1 min on high
  • Gradually stir in milk
  • Cook for 4-6 mins on high stirring every minute
  • Stir in cheese
Swiss Baked Tomatoes in Cream | Vegetarian Recipes

Swiss Baked Tomatoes in Cream

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Ingredients:

  • 8 tomatoes ripe and red
  • 1/3 cup basil leaves this is approximate use a handful
  • 3 garlic cloves thinly sliced
  • 1/2 teaspoon sugar
  • flaky sea salt
  • 1/2 teaspoon black pepper coarsely ground
  • 1 cup cream use generously

Steps:

  • Preheat oven to 350 deg F/180 deg C use lower heat for convection ovens
  • Halve the tomatoes and pack snugly into an oven dish Put the basil leaves among the tomato halves
  • Scatter over the garlic sugar salt and pepper Pour over the cream
  • Bake for about 20 - 30 minutes until golden and bubbly
  • Serve with lots of toasted bread for dunking
Texas Cheese Enchiladas | Vegetarian Recipes

Texas Cheese Enchiladas

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Ingredients:

  • 8 ounces sharp cheddar cheese cubed 1-inch
  • 8 ounces monterey jack cheese cubed 1-inch
  • 2 cups sharp cheddar cheese shredded
  • 2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
  • 1 large yellow onion coarsley minced
  • 1/3 cup pickled jalapeno pepper finely minced
  • 1/2 cup corn oil
  • 1/4 teaspoon salt
  • 16 corn tortillas

Steps:

  • Preheat oven to 350F
  • Lightly grease a 9x13 inch glass casserole dish
  • Combine the minced onions and jalapenos
  • Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
  • Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
  • In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
  • Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
  • Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
  • Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread
Three Bean Casserole | Vegetarian Recipes

Three Bean Casserole

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Ingredients:

  • 1 16 ounce can large butter beans
  • 1 16 ounce can navy beans
  • 1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
  • 1 15 1/4 ounce can corn
  • 1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
  • 1/3 diced onion
  • 1 diced green bell pepper
  • 2 cups grated cheese
  • 1 15 ounce can ranch style beans

Steps:

  • Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes
Tortilla De Patatas -- Potato Omelet Spain | Vegetarian Recipes

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 cups new potatoes diced
  • 1/4 cup onion finely chopped
  • 4 eggs beaten
  • 1 dash salt to taste
  • 1 dash pepper to taste

Steps:

  • In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
  • Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
  • Pour excess oil into a small bowl amp; set aside
  • Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
  • WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
  • Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
  • Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
  • Serve warm or at room temperature amp; enjoy
Traditional Scottish Brandy Wafers | Vegetarian Recipes

Traditional Scottish Brandy Wafers

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Ingredients:

  • 2 ounces light corn syrup
  • 2 ounces butter
  • 2 ounces flour
  • 2 ounces caster sugar superfine sugar
  • 1/2 teaspoon brandy
  • 1/2 teaspoon ground ginger

Steps:

  • Preheat the oven to 450F and grease a baking sheet
  • Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
  • Keep stirring for about five minutes
  • Drop small teaspoonsfuls onto the baking sheet keeping them well apart
  • Bake for five minutes or until they are a pale golden brown
  • Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
  • Allow to cool before use
Tri-Color Potatoes With Artichoke Hearts and Feta | Vegetarian Recipes

Tri-Color Potatoes With Artichoke Hearts and Feta

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Ingredients:

  • 2 lbs baby tricolor potatoes unpeeled sliced into small uniform wedges red white or gold and purple or blue
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced onion
  • 1 -2 garlic clove minced
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 2 14 ounce cans water-packed artichoke hearts drained
  • 1 tablespoon capers drained
  • 3/4 cup sliced large Spanish olives with pimento
  • 4 -6 ounces feta cheese

Steps:

  • Boil potato wedges in boiling water for 5 minutes to cook part-way Drain and set aside
  • Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic and cook until tender stirring often about 4-5 minutes
  • Add lemon juice salt and pepper Stir in artichoke hearts potatoes capers and olives Saute gently until heated through about 5 minutes
  • Serve sprinkled with feta cheese
Tricolor Crustless Quiche | Vegetarian Recipes

Tricolor Crustless Quiche

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Ingredients:

  • 2/3 lb spinach frozen defrosted or fresh
  • 6 big carrots peeled and boiled
  • 3 big potatoes peeled and boiled
  • 8 ounces low-fat cream cheese
  • 8 ounces cream cheese or use 2 pkgs low-fat cheese
  • 7 -8 ounces swiss cheese shredded 200 gram
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 4 eggs lightly beaten
  • 1/2 teaspoon white pepper
  • 1 dash hot paprika
  • salt and black pepper

Steps:

  • Preheat oven to 375 degrees F 190 C
  • For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
  • In a separate bowl mash the cooked carrots
  • In another bowl mash the cooked potatoes
  • In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
  • Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
  • Mix contents of all three bowls well
  • Butter a deep 14x4-inch pan
  • Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
  • Spoon in the carrot mixture and bake 8 more minutes
  • Now spoon in the spinach mixture and bake 45 minutes or until everything sets
  • Turn off the oven but leave the quiche in the oven for 5 minutes
  • Remove from oven then let cool for at least 5 minutes before serving
Vegetarian Egg-Drop Soup | Vegetarian Recipes

Vegetarian Egg-Drop Soup

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Ingredients:

  • 2 tablespoons red miso
  • 2 cups teriyaki sauce
  • 6 eggs
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 quart mushroom
  • 10 cups water
  • sea salt

Steps:

  • Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
  • In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
  • While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
  • When water is boiling slowly add the eggs to the water Heat until they are cooked
  • Serve in simple bowl
Veggie Pasta With Cheesy Fondue Sauce | Vegetarian Recipes

Veggie Pasta With Cheesy Fondue Sauce

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Ingredients:

  • 7 ounces dried pasta shapes such as penne
  • 7 ounces broccoli spears
  • 1 garlic clove finely chopped
  • 1 cup dry white wine
  • 3 teaspoons cornstarch
  • 7 ounces emmenthaler cheese grated or a similar swiss cheese
  • 1 tablespoon olive oil
  • 9 ounces cherry tomatoes washed
  • salt
  • fresh ground black pepper
  • garlic bread to serve

Steps:

  • Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
  • Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
  • With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
  • Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
  • Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread
William Cai's Tomato and Egg Jiaozi Chinese Dumplings | Vegetarian Recipes

William Cai's Tomato and Egg Jiaozi Chinese Dumplings

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Ingredients:

  • 800 g tomatoes
  • 8 eggs
  • 1000 g gyoza skins
  • 1/4 cup oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons sugar
  • black vinegar for dipping

Steps:

  • Whisk eggs then stir-fry in oil and set aside
  • Blanch tomatoes remove skins and mince
  • Combine eggs and tomatoes and drain liquid
  • Season with sugar and salt
  • Stuff dumpling skins with egg and tomato mixture and pinch sides together to form half-moon shape Seal well A bit of water on your forefinger helps
  • Bring large pot of water to a boil
  • Drop in dumplings in batches and boil until they float With slotted spoon remove to platter
  • Eat dumplings with chopsticks and dip in small bowls of black vinegar Dipping sauce may also contain soy sauce minced garlic chopped fresh cilantro and/or red chili flakes in oil
Ww Tortilla Bake | Vegetarian Recipes

Ww Tortilla Bake

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Ingredients:

  • 4 corn tortillas
  • 4 ounces monterey jack cheese grated
  • 4 eggs beaten
  • 1 cup skim milk
  • 1 teaspoon jalapeno pepper chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dry mustard
  • 1 teaspoon olive oil
  • 1 garlic clove minced
  • 1/2 cup tomato sauce
  • 1/8 teaspoon ground cumin
  • 1 tomatoes cut into 8 slices
  • 1 tablespoon onion chopped
  • 1 teaspoon onion chopped
  • parsley sprig optional garnish

Steps:

  • Place 1 tortilla in each of 4 round individual casseroles which have been sprayed with Pam
  • Top each tortilla with 1/2 ounce grated cheese
  • In a bowl combine next 5 ingredients eggs - mustard Pour 1/4 of the mixture into each casserole and then sprinkle with 1/2 ounce of cheese
  • Bake casseroles at 350F for 30 minutes
  • Meanwhile in a small saucepan heat olive oil Add garlic and saut until tender Stir in tomato sauce and cumin and cook for 2 minutes
  • Spoon 1/4 of the sauce over each tortilla
  • Garnish each casserole with 2 tomato slices 1 teaspoon of chopped onion and parsley
Yellow Tomato Soup With Goat Cheese Croutons | Vegetarian Recipes

Yellow Tomato Soup With Goat Cheese Croutons

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Ingredients:

  • 3 lbs yellow tomatoes halved and seeded about 9 medium
  • 2 tablespoons olive oil divided
  • 4 garlic cloves minced divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon fresh rosemary minced
  • 1 teaspoon fresh thyme minced
  • 1 large onion chopped
  • 1 cup vegetable broth
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 12 slices baguette 1/2 inch thick
  • 1 tablespoon olive oil
  • 2 tablespoons prepared basil pesto
  • 1/2 cup crumbled goat cheese
  • 1 teaspoon pepper

Steps:

  • Heat oven to 400F
  • Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
  • Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
  • Process tomatoes in a blender until pureed in batches if needed Set aside
  • In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
  • Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
  • While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
  • To serve ladle soup into bowls and top each serving with 2 croutons
Zucchini and Ricotta Frittata | Vegetarian Recipes

Zucchini and Ricotta Frittata

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Ingredients:

  • 4 eggs lightly whisked
  • 2 garlic cloves crushed
  • 2 zucchini ends trimmed coarsely grated
  • 125 g low-fat ricotta cheese coarsely crumbled
  • salt freshly ground black pepper
  • 2 teaspoons olive oil
  • 250 g cherry tomatoes halved
  • 1/2 cup loosely packed small fresh basil leaf

Steps:

  • Preheat grill on medium-high Whisk the egg and garlic together in a large bowl Gently fold in the zucchini and ricotta and season with salt and pepper
  • Heat the oil in a 20cm-diameter non-stick frying pan over medium heat Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre
  • Cook under preheated grill about 6cm from the heat source for 2 minutes or until golden brown and just set Remove from grill and cut the frittata into 8 wedges and place on serving plates
  • Divide tomatoes among serving plates and sprinkle with basil Serve immediately