Baked Penne With Tomatoes And Peas | Vegetarian Recipes

Baked Penne With Tomatoes And Peas

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Ingredients:

  • 8 ounces penne
  • 1 cup frozen peas thawed
  • 1 cup cherries or 1 cup grape tomatoes halved
  • 2 cups bottled pasta tomato sauce
  • 2 cups shredded low fat mozzarella divided
  • 1/2 cup grated parmesan cheese divided

Steps:

  • Preheat oven to 450 degrees
  • Cook pasta according to package
  • Drain
  • Meanwhile toss together peas tomatoes and pasta sauce
  • Stir in 1 1/2 cups mozzarella and 1/4 cup Parmesan
  • Toss pasta with vegetables and sauce; spread in pan coated with cooking spray
  • Top with remaining cheeses
  • Bake 15 minutes or until cheese on top is lightly browned and bubbly
Carnation Maple Muffins | Vegetarian Recipes

Carnation Maple Muffins

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Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3 tablespoons corn oil
  • 3/4 cup uncooked quick oats
  • 2/3 cup undiluted Carnation Evaporated Milk
  • 3/4 cup maple syrup
  • 1 beaten egg

Steps:

  • Combine flour sugar baking powder and salt
  • Cut in shortening until mixture resembles coarse crumbs
  • Stir in oats
  • Mix evaporated milk maple syrup and egg
  • Add to dry ingredients all at once; stir just until moistened
  • Fill greased medium muffin cups 2/3 full
  • Bake in hot oven 400F 20 to 25 minutes
  • Remove from pans immediately
  • Serve warm or at room temperature
Citrus Haricots Verts | Vegetarian Recipes

Citrus Haricots Verts

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Ingredients:

  • 1 bunch fresh French haricots vert or 1 bunch green beans washed
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 1 teaspoon finely grated orange zest
  • 2/3 cup water
  • 1 navel orange segmented without membrane
  • 1 red grapefruit segmented without membrane
  • 1 teaspoon sugar
  • 2 tablespoons cold butter
  • salt and pepper

Steps:

  • Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
  • Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans
Mushroom Tarts | Vegetarian Recipes

Mushroom Tarts

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Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter diced
  • 1 cup cream cheese diced
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms chopped
  • 8 ounces wild mushrooms chopped
  • 2 cloves garlic minced
  • 1 cup whipping cream
  • 1 tablespoon lemon juice
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • salt freshly ground black pepper

Steps:

  • PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
  • Remove from processor form into a ballamp; chill for 30 minutes
  • Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
  • Chill until needed
  • Preheat oven to 400F
  • Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
  • Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
  • Spoon into pastry cases
  • Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
  • Turn out of tinsamp; cool for 10 minutes
  • These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot
Peach and Roasted Red Pepper Bruschetta | Vegetarian Recipes

Peach and Roasted Red Pepper Bruschetta

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Ingredients:

  • 1 red pepper
  • 2 peaches diced
  • 1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
  • 1 garlic clove minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh basil
  • salt freshly ground black pepper
  • 1 baguette sliced on the diagonal

Steps:

  • Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
  • Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
  • Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
  • Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts