After recently putting out a plea to my readers asking for vegetarian recipes, I’ve been inspired to try some new things and am happy to share them here. 🙂 (Thank you to those of you who sent me recipes. I now have a stack that I am going to try over the next few weeks!)
The first recipe for Vegetarian Minestrone Soup, I got out of the “Fix-it and Forget-it Cookbook” that my mother-in-law gave to me a few years ago when we first got our crockpot. I did all of the veggie chopping the night before, then Ava helped me put everything into the crockpot the next day. It was really tasty.
Vegetarian Minestrone Soup
Makes 6 servings
6 cups vegetable broth
2 carrots, chopped
2 large onions, chopped
3 ribs celery, chopped
2 garlic cloves, minced
1 small zucchini, cubed
1 handful fresh kale, chopped
1/2 cup dry barley
2 cans chickpeas or white kidney beans, drained
1 Tbsp parsley
1/2 tsp dried thyme
1 tsp dried oregano
28-oz. can crushed Italian tomatoes
1 tsp salt
1/4 tsp pepper
1. Combine all ingredients except cheese in slow cooker.
2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.
3. Sprinkle individual servings with grated cheese.
The second recipe for Pumpkin and Black Bean Soup came from my friend Nicole. It’s tasty and quick and easy to prepare.
Pumpkin and Black Bean Soup
Cook 20 min 5 min prep
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 (14 1/2 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree
1 cup corn, frozen or canned (drain and rinse if canned)
1 cup heavy cream or milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
20 sprigs fresh chives, chopped or snipped, for garnish
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
9. For Vegan option use Soy Cream.
This third recipe for Spinach and Sun-dried Tomato Pasta came from AllRecipes.com. It was good warm as well as cold as leftovers the next day.
Spinach and Sun-dried Tomato Pasta
Prep Time: 15 Minutes; Cook Time: 25 Minutes
1 cup vegetable broth
12 dehydrated sun-dried
1 (8 ounce) package uncooked
2 tablespoons pine nuts
1 tablespoon olive oil 1/4 teaspoon crushed red
1 clove garlic, minced
1 bunch fresh spinach, rinsed
and torn into bite-size pieces (I used frozen chopped spinach)
1/4 cup grated Parmesan or Feta cheese
1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese or Feta.
The next three recipes all came from the February 2007 issue of “Vegetarian Times.” Thank you to Nicole for letting me have her copy. There are still a handful of other recipes I found in there that I want to try sometime soon.
The Tortilla Lasagna was a nice variation of the original.
Tortilla Lasagna with Swiss Chard
2 tsp olive oil
1 lb. Swiss Chard, stems and leaves separated and chopped
1 large onion, chopped
4 cloves garlic, minced
4 1/2 cups tomato sauce, divided
1 1/2 cups fresh basil leaves (I used dried and reduced the amount)
9 6-inch corn tortillas, divided
2 cups part-skim ricotta cheese
3 oz. part-skim mozzarella cheese, grated
3 Tbsp Romano cheese (I used Parmesan)
1. Preheat oven to 375F. Heat oil in large pot over high heat. Add chard stems and onion, and cook 8 minutes, or until soft, stirring often. Add chard leaves and garlic. Cover, and cook over medium-low heat 5 minutes, or until chard leaves are tender. Season with salt and pepper.
2. Combine 2 1/2 cups tomato sauce and basil. Spread 1/2 cup tomato-basil sauce over bottom of a 10-inch springform pan (I just used a glass baking dish). Arrange 3 tortillas in single layer (overlapping slightly) over sauce.
3. Season ricotta with salt and pepper. Spread 1 cup ricotta over tortillas in pan. Top with 1/2 cup tomato-basil sauce, 1/2 chard mixture, 1/3 cup mozzarella and 1 Tbsp Romano cheese. Repeat layering with 3 more tortillas, 1 cup ricotta, 1/2 cup tomato-basil sauce, remaining chard mixture, 1/3 cup mozzarella and 1 Tbsp Romano cheese; place remaining tortillas on top. Spread remaining 1 cup tomato-basil sauce over tortillas; cover with foil, and bake 45 minutes. Remove foil, sprinkle with remaining 1/3 cup mozzarella and 1 Tbsp Romano cheese, and bake, uncovered, 10 minutes more. Let stand 5 minutes, then unmold, and cut into wedges. Serve with warmed remaining tomato sauce on the side.
The Banana-Cornmeal Pancakes were awesome. I doubled the recipe so I’d have leftover pancakes to freeze, and boy, did I ever! I ended up with 35 pancakes total! I think their estimation of getting 12 pancakes out of the recipe is a little off, but I’m not complaining since they are so yummy.
Makes 12 pancakes
1 cup whole-wheat pastry flour (I used regular whole-wheat flour)
1/2 cup cornmeal
1 Tbsp baking powder
3/4 tsp baking soda
2 medium bananas
1 1/2 cups low-fat vanilla yogurt
1 large egg
2 Tbsp brown rice syrup
1 1/2 Tbsp vegetable oil
1/4 cup raisins (I omitted them)
1/4 cup chopped pecans or almonds, optional (I used almonds)
1. Whisk together flour, cornmeal, baking powder and baking soda in mixing bowl. Puree bananas, yogurt, egg, brown rice syrup and oil in blender until smooth. Fold wet ingredients into flour mixture, and stir until smooth. Stir in raisins and nuts. Let batter rest 10 minutes. Add a little water if too thick.
2. Heat nonstick griddle over medium-low heat until drop of water sizzles on surface. Coat with cooking spray.
3. Pour scant 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes, or until bubbles appear near edges of pancakes. Flip, and cook 1 to 2 minutes more, or until golden. Serve with syrup and fresh fruit, if desired.
Lastly, there is the recipe for Rotelle Primavera, which I made for dinner Saturday night. It’s a quick and easy meal, and takes 30 minutes or less to prepare. And it was good.
12 oz. whole-wheat rotelle pasta (I only had penne pasta on hand)
1 lb. asparagus spears, trimmed and cut into 2-inch pieces
2 Tbsp olive oil
2 Tbsp pesto
2 cloves garlic, minced
1 15.5-oz. can cannellini beans, drained and rinsed
1 13.75-oz. can water-packed artichoke hearts, drained and quartered
1 cup shredded part-skim mozzarella
3 Tbsp grated Parmesan cheese
1. Cook pasta according to package directions. Drain, and set aside.
2. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process.
3. Heat olive oil and pesto in large skillet over medium heat; add garlic. Saute 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through.
4. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper.
Hope you’ve enjoyed the recipes and pics. Please let me know if you try any and how you like them. Happy eating. 🙂