IT One First

52#African-Style Vegetarian Stew

Ingredients

• 4 small kohlrabies, peeled and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 2 zucchini, sliced thick
• 5 fresh tomatoes or 16 ounces canned
• 1 (15 ounces) can garbanzo beans, liquid included
• 1/2 cup couscous, or bulgur wheat
• 1/4 cup raisins, dark or golden
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 3 cups water

Procedure

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender for about 30 minutes.

NOTE: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

53#Aztec Platter

Ingredients

1 cup quinoa

1/2 cup corn, cooked

1 lemon, juiced

3 scallions, minced

1 tablespoon olive oil

1 1/2 cups pinto or kidney beans, cooked

1 cup tomatoes, diced

1 tablespoon balsamic vinegar

1/4 cup parsley, chopped

Pumpkin seeds

Olives

Bell peppers

Procedure

Cook quinoa according to directions. Fluff with a fork, let cool. Mix with corn, lemon juice, scallions, and oil. Combine beans, tomatoes, vinegar, and parsley and toss.

Transfer quinoa-corn salad onto the center of the platter. Make a well in the center and mound bean salad into well. Sprinkle with pumpkin seeds. Arrange olives and strips of pepper or pimientos around the rim.

54#Wicked Hot Chili

Source: OK, So Now You're A Vegetarian

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, minced
• 1/2 jalapeno pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (3.8 ounces) can slice black olives
• 1 tablespoon anchovy-free Worcestershire sauce
• 1/3 cup TVP (textured vegetable protein)
• 1 tablespoon chili powder
• 1/4 teaspoon red pepper flakes or cayenne pepper
• 1 1/4 teaspoons ground cumin
• 1 1/2 cups V-8 or other tomato juice
• 1/2 cup water
• 1 (15 ounces) can of black beans, drained
• 1 (15 ounces) can chili beans, drained
• Salt and freshly ground pepper, to taste

In a heavy-bottom soup pot, heat the oil over medium heat. Saut

55#Company Couscous

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup diced red bell pepper
• 4 green onions, sliced
• 1 cup cherry tomatoes
• 1 cup fresh basil leaves
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash balsamic vinegar
• 1/4 cup grated Parmesan cheese

Procedure

Preheat oven to 350 degrees F. Stir couscous into boiling water and return water to a boil. Cover and remove the pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions, and peppers; saut

56#Black-Eyed Pea and Vegetable Stew

Source: The Healthy Cook

Ingredients

• 1 tablespoon canola oil
• 1 cup chopped onions
• 1/2 cup sliced celery
• 4 cloves garlic, minced
• 1 potato, peeled and cubed
• 1 cup chopped turnips
• 1 cup sliced carrots
• 1 can (28 ounces) reduced-sodium crushed tomatoes
• 3 cups cooked or canned black-eyed peas
• 1 1/2 cups fresh or frozen corn
• 2 tablespoons steak sauce
• 2 tablespoons chili sauce
• 1 tablespoon molasses
• 1 tablespoon cider vinegar
• 1 tablespoon cornstarch
• 4 drops hot pepper sauce

Procedure

In a large saucepan over medium heat, warm the oil. Add onions, celery and garlic. Saut

57#Garlic, Garbanzo, and Spinach Soup (T&T)

Procedure

We had this for supper earlier in the week - I thought it was outstanding. I have modified the recipe somewhat to reduce the fat. (The original recipe used twice the amount of olive oil and heavy cream instead of the fat-free half-and-half or soymilk). I served it with toasted whole wheat bread.

Source: Adapted from The Best-Ever Vegetarian Cookbook by Nicola Grimes

Yield: 2 1/2 quarts

Ingredients

• 2 tablespoons olive oil
• 2 onions, coarsely chopped
• 8 cloves garlic, crushed (or 4 teaspoons minced garlic)
• 4 teaspoons ground cumin
• 4 teaspoons coriander
• 8 cups water
• 3 vegetable bouillon cubes
• 4 large potatoes, peeled and cubed
• 1 (30 ounces) can garbanzo beans, drained
• 2 tablespoons cornstarch
• 1 1/2 cups fat-free half-and-half (or soymilk)
• 1/4 cup tahini
• 1 (10 ounces) package frozen spinach (leaves or chopped)
• Salt, to taste
• Cayenne pepper, to taste

Heat the oil in a large saucepan over medium-high heat. Saut

58#LuAnn's White Chili with Hominy

I return to this hearty vegetarian white chili recipe again and again. It is one of the healthier recipes I've developed, that everyone seems to truly enjoy!!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 2 (4 ounces) cans diced green chiles
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 4 (15 ounce) cans great northern beans, divided use
• 2 cups water
• 1 tablespoon vegetarian chicken-style seasoning/bouillon
• 2 (15 ounce) cans hominy, (white preferred) rinsed and drained
• 1/4 cup chopped fresh cilantro

Garnish

• 4 ounces shredded reduced-fat Monterey jack cheese (1 cup), optional
• 1/2 cup fat-free sour cream
• 1/4 cup sliced green onions, optional

In a large saucepan over medium-high heat, heat the oil. Saut

59#Vegetarian Meatloaf

Makes 6 servings.

Ingredients

• 3/4 cup dry brown lentils
• 1/2 cup uncooked brown rice
• 1/2 cup wheat germ
• 1 1/2 cups dry bread crumbs
• 2 eggs
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 1/3 cup crushed tomatoes
• 2 teaspoons hot sauce
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1/3 cup shredded mozzarella cheese

Procedure

Preheat oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.

In a large bowl, mash lentils. To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce, and cheese. Pour into loaf pan. Bake, covered, for 1 hour.

60+ Dinner Recipes Healthy Vegetarian Part.1
60+ Dinner Recipes Healthy Vegetarian Part.2
60+ Dinner Recipes Healthy Vegetarian Part.3

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31#Cafe Thyme Vegetarian Burgers

Yield: 6 to 8 servings

Ingredients

• 3 cups water
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 1/2 cups bulgur
• 1 cup mashed, cooked chickpeas
• 1/2 cup chopped green onions
• 1/2 cup grated carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• Pinch of ground black pepper

Procedure

Bring water to a boil.

Meanwhile, heat oil in a heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring the mixture to a boil; cover and reduce heat to low. Simmer for 15 to 20 minutes or until water is absorbed and bulgur is soft and chewy.

Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form the mixture into 6 to 8 burgers. Place burgers in freezer for 5 to 10 minutes or until firm.

Cook burgers in a lightly oiled skillet over medium-low heat for about 10 min, or until browned, turning halfway through cooking. Serve on buns with condiments and vegetables.

Thank's For Reading cafe thyme vegetarian burgers Easy Recipes

32#Nacho Dip

Ingredients

• 1 pound browned ground chuck
• 1 package taco seasoning
• 1 can vegetarian refried beans
• 1 (2-cup) package finely shredded Colby or  mild Cheddar cheese
• 1 can Ro-Tel tomatoes and jalapeno

33#Spicy Baked Beans

Source: from one of my favorite hot spots (coyote moon) great newsletter.

Ingredients

• Nonstick cooking oil spray (we use olive oil spray)
• 1 (15 ounces) can of black beans
• 1 (28 ounces) can vegetarian baked beans
• 1 (15 ounces) can navy beans
• 1 large onion, chopped (about 1 cup)
• 1 medium bell pepper, chopped (about 1 cup)
• 1 jalapeno

34#Create-Your-Own Veggie Burgers

• 2 cups dry textured vegetable protein (TVP) granules (not chunks; available at health food stores)
• 1 3/4 cups boiling water
• 1 small onion, finely chopped
• 3/4 teaspoon finely chopped fresh garlic or garlic powder
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 1 tablespoon tamari or soy sauce
• 2 tablespoons ketchup
• 1/4 teaspoon chili powder
• 1/2 teaspoon cumin
• 3/4 teaspoon dried oregano
• 1 1/2 tablespoons dried parsley
• 1/2 cup flour
• 2 to 3 tablespoons vegetable or olive oil

Procedure

Place textured vegetable protein in a bowl, add water, and let soak for 10 minutes. Add onion, garlic, and all seasonings to textured vegetable protein and mix together. Add flour and mix well. Shape into burgers. Heat oil in a skillet until very hot and pan-fry burgers until golden brown on each side, about 10 minutes total.

Variations:

Teriyaki burgers: Substitute 2 tablespoons of teriyaki sauce for ketchup. Sunflower burgers: Add one-fourth cup sunflower seeds. Sesame burgers: Add 2 teaspoons dark sesame oil and 3 tablespoons sesame seeds. Dijon burgers: Add 1 or 2 tablespoons of Dijon-style mustard. Salsa burgers: Substitute salsa for ketchup and add 1 to 2 teaspoons of hot sauce. For veggie meatballs: Shape the mixture into balls instead of patties and cook as directed above.

35#Chili Pasta Casserole

Ingredients

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (15 ounces) can vegetarian chili with beans
• 1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained
• 1 1/2 cups shredded sharp Cheddar cheese, divided
• 1/2 cup reduced-fat sour cream
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 8 ounces cooked pasta

Procedure

Cook ground beef and onion in a large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.

Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook for 30 minutes until hot and bubbly.

36#Amy's Cafe Vegetarian Chili

Source: Amy's Cafe, Madison, Wisconsin

Ingredients

• 1/4 cup olive oil
• 2 small onions
• 1 tablespoon minced garlic
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup roasted red pepper
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• Pinch of cayenne pepper
• 4 cups chili sauce
• 3 cups canned chili beans
• 1 cup canned kidney beans
• 3 cups fresh mixed vegetables (French-cut beans, onions, broccoli, sliced mushrooms, bell peppers, corn)

Procedure

In a large, heavy-bottomed pot, heat oil. Add onions and saut

37#Breadworks Vegetarian Chili Stew

Source: Colleen Doran, Chef - Breadworks, Boulder, Colorado

Ingredients

• 3 to 4 tablespoons vegetable oil
• 2 pounds white mushrooms, cut in half
• 1/4 teaspoon salt
• 1 medium-size yellow onion, diced (about 2 cups)
• 6 garlic cloves, finely chopped
• 2 pounds fresh tomatoes peeled, seeded, and chopped or 1 (28 ounces) can of tomatoes with juice, chopped
• 1-inch piece cinnamon stick
• 2 tablespoons toasted cumin seed
• 2 teaspoons chipotle puree
• 2 medium-size zucchini, cut in half lengthwise and sliced into 1/2-inch slices on a diagonal (about 2 cups)
• 1 cup shaved corn kernels or 1 cup frozen corn
• 1 cup yellow peppers, cut into thick strips and then into triangles
• 1 cup red peppers, cut into thick strips and then into triangles
• 3 cups pumpkin or winter squash, peeled and cut into cubes
• 3 to 4 tablespoons coarsely chopped cilantro
• 2 tablespoons chopped mint
• Salt and pepper to taste

Procedure

Heat vegetable oil in a large, 6-quart stockpot. Sear the mushrooms over high heat with 1/4 teaspoon of salt. Add the onion and garlic. Saut

38#Cafe Thyme Vegetarian Burgers

Yield: 6 to 8 servings

Ingredients

• 3 cups water
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 1/2 cups bulgur
• 1 cup mashed, cooked chickpeas
• 1/2 cup chopped green onions
• 1/2 cup grated carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• Pinch of ground black pepper

Procedure

Bring water to a boil.

Meanwhile, heat oil in a heavy skillet over medium-high heat. Add garlic and bulgur and cook 2 minutes, stirring frequently. Add boiling water. Bring mixture to a boil; cover and reduce heat to low. Simmer for 15 to 20 minutes or until water is absorbed and bulgur is soft and chewy.

Remove bulgur from heat and add remaining ingredients; stir to blend well. With moistened hands, form the mixture into 6 to 8 burgers. Place burgers in freezer for 5 to 10 minutes or until firm.

Cook burgers in a lightly oiled skillet over medium-low heat for about 10 min, or until browned, turning halfway through cooking.

Serve on buns with condiments and vegetables.

39#Carrabba's Tagliarini Picchi Pacchiu

Procedure

Cook pasta according to package directions. Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes. Add remaining ingredients and stir over medium heat for another 2 minutes. Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp. Also makes a vegetarian entree.

Servings: 1

40#Mucho Gusto Vegetarian Tacos

Source: Mucho Gusto, Del Mar, California

Soft mini tortilla prepared "Baja Style" with chopped onions, cilantro, and salsa. Rich in vitamins and fiber, very tasty, very low in fat, and very healthy! 4 servings

Ingredients

• 1/2 cup rice
• 1/2 cup tomato juice
• 1/2 cup water
• 4 corn tortillas (or 8 mini tortillas)
• 1/3 cup onion, julienne cut
• 1/2 cup bell pepper, julienne cut
• 1/2 cup zucchini, julienne cut
• 1 cup black or pinto beans, cooked
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon oregano
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3/4 teaspoon red pepper
• 2 ounces (1/4 cup) salsa of your choice
• Cilantro (optional)

Procedure

Cook rice according to package instructions, except adjust liquid to be 1/2 cup water and 1/2 cup tomato juice.

Saut

60+ Dinner Recipes Healthy Vegetarian Part.1
60+ Dinner Recipes Healthy Vegetarian Part.2
60+ Dinner Recipes Healthy Vegetarian Part.3

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6#Vegetarian Chili

This spicy chili will warm you on a chilly (no pun intended) evening and is also very healthful. You can eat it as a thick soup or serve it overcooked spaghetti, as a sort of sauce.

Ingredients

• 1 onion, minced
• 1 tablespoon olive oil
• 1 (16 ounces) can be diced tomatoes, undrained
• 1 cup water
• 1 sweet bell pepper, diced
• 1 tablespoon chili powder (or more, to taste)
• 2/3 cup uncooked barley
• 1 (15 ounces) can pinto beans, drained
• Shredded Cheddar cheese

Procedure

In a large skillet, sautThank's For Reading vegetarian chili Easy Recipes cream of garbanzo soup

7#Cream of Garbanzo Soup

Source: Very Loosely adapted from 101 Meatless Family Dishes by John Ettinger

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 carrot, thinly sliced
• 1/2 yellow bell pepper, chopped (may use another color if yellow isn't available)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes (or more to taste)
• 7 cups water
• 2 tablespoons vegetarian chicken-style seasoning/broth mix (I use McKay's brand)
• 1 (28-ounce) can garbanzo beans, rinsed and drained
• 1 cup fat-free half-and-half
• 2 teaspoons dried parsley
• 1 cup fine egg noodles (or favorite recipe dumplings)

Procedure

In a large kettle, heat oil over medium-high heat; sautThank's For Reading cream of garbanzo soup Easy Recipes village tavern capellini vegetarian

8#Village Tavern Capellini Vegetarian

Ingredients

• 12 ounces angel hair pasta, cooked according to package instructions drained and kept hot
• 1 portobello mushroom cap
• Salt and pepper to taste
• 1 to 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/4 cup white wine
• 1/2 cup sun-dried tomato pesto
• 2 ounces butter
• 2 cups curly spinach
• 2 tablespoons Parmesan cheese

Procedure

Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside. Saut

Thank's For Reading village tavern capellini vegetarian Easy Recipes wicked hot chili

9#Wicked Hot Chili

Source: OK, So Now You're A Vegetarian

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, minced
• 1/2 jalapeno pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (3.8 ounces) can be sliced black olives
• 1 tablespoon anchovy-free Worcestershire sauce
• 1/3 cup TVP (textured vegetable protein)
• 1 tablespoon chili powder
• 1/4 teaspoon red pepper flakes or cayenne pepper
• 1 1/4 teaspoons ground cumin
• 1 1/2 cups V-8 or other tomato juice
• 1/2 cup water
• 1 (15 ounces) can black beans, drained
• 1 (15 ounces) can chili beans, drained
• Salt and freshly ground pepper, to taste

Procedure

In a heavy-bottom soup pot, heat the oil over medium heat. SautThank's For Reading wicked hot chili Easy Recipes Chile and Cheese Enchiladas

10#Chile and Cheese Enchiladas

My kids were vegetarians for years and these are easy and delicious for even meat-eating people!

Ingredients

• 1 cup sour cream
• 1 cup small curd cottage cheese
• 1/2 envelope (2 tablespoons) dry onion soup mix
• 1/2 cup chopped green onions, including tops
• 2 (10 ounces) or 1 (19 ounces) can red enchilada sauce (or use enclosed chile sauce recipe)
• 1 dozen corn tortillas
• 1 (4 ounce) can mild green chiles
• 8 ounces shredded Monterey jack cheese

Procedure

In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.

Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce overall. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish.

Thank's For Reading Chile and Cheese Enchiladas Easy Recipes African-style vegetarian stew

11#African-Style Vegetarian Stew

Ingredients

• 4 small kohlrabies, peeled and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 1 large onion, chopped
• 2 zucchini, sliced thick
• 5 fresh tomatoes or 16 ounces canned
• 1 (15 ounces) can garbanzo beans, liquid included
• 1/2 cup couscous, or bulgur wheat
• 1/4 cup raisins, dark or golden
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 3 cups water

Procedure

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender for about 30 minutes.

NOTE: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Thank's For Reading African-style vegetarian stew Easy Recipes green chile avocado enchiladas

12#Green Chile Avocado Enchiladas

Yield: 4 servings

Ingredients

• 1 (16 ounces) package either cubed with onion  or Southwestern hash browns variety
• 4 vegetarian "chicken" patties, cooked and cubed
• 1 pound shredded Mexican cheese, divided
• 8 corn tortillas
• 1 (19 ounces) can of green chile sauce
• 1 (15 ounces) container avocado tomatillo salsa, divided
• Shredded lettuce
• Diced tomatoes
• Sour cream

Procedure

Prepare potatoes according to package directions and set them aside to cool. Combine cubed "chicken" patties, three-quarters of the cheese, and cooled potatoes. Pour about half the green chile sauce into the bottom of a 9 x 13-inch baking pan. Fill one corn tortilla with potato filling and place in a baking pan. Continue until all tortillas have been filled and placed in the pan.

Combine three-quarters of the salsa with the remaining green chile sauce. Pour over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees F for 20 to 30 minutes until cheese melts. Serve with shredded lettuce, diced tomatoes, sour cream, and remaining salsa.

Thank's For Reading green chile avocado enchiladas Easy Recipes Grilled Chile Relleno

13#Grilled Chile Relleno

Ingredients

Source: Chef Steve Raichlen

• 6 large poblano chiles (see note)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 jalapenos, seeded and chopped (leave seeds
•     in for spicier filling)
• 1/2 red bell pepper, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 (28 ounces) or 2 (16 ounces) cans vegetarian baked beans, drained
• 1 to 3 teaspoons hot sauce
• 12 ounces pepper jack or Monterey jack cheese,
•     coarsely grated (3 cups)
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1 cup mesquite or other wood chips, soaked in water for 1 hour, then drained (see note)

Procedure

Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.

Heat olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro, and cumin and cook over medium heat until golden brown, about 4 minutes. Remove pan from heat and stir in baked beans, hot sauce, and 2 cups of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with the remaining cheese.

Set up the grill for indirect grilling and preheat to medium. Arrange the chiles on the grill away from the heat. Cook until chiles are tender and cheese is browned and bubbling, 30 to 40 minutes. Remove from grill and serve at once.

Makes 6 side-dish servings.

Note: You may substitute green bell peppers for the poblanos; cut pepper tops off about 1/2 inch below the stem. Using a spoon, scrape out the insides, taking care not to puncture the bottom.

If you are using a gas grill, place the wood chips in the smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat to medium. Just before cooking, toss the wood chips on the coals.

Thank's For Reading Grilled Chile Relleno Easy Recipes Vegetarian Black Bean Chili Mix in a Jar

14#Vegetarian Black Bean Chili Mix in a Jar

This is very healthy. It has almost no fat and is mainly from the bottom of the food pyramid.

Ingredients

• 3 cups black beans, sorted
• 3 tablespoons dehydrated onion
• 3 tablespoons granulated garlic
• 1 teaspoon crushed oregano
• 2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper (do not omit)
• 1 1/2 cup white rice.

Procedure

Put black beans into the bottom of a jar, Combine spices in a zip-type bag. Put rice in a zip-type bag. Attached the following instructions on a gift tag:

Wash beans. Put in pot with contents of seasoning bag. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done.

To cook rice, put 3 cups water and 1 teaspoon salt into a pot and when it boils, add rice. Lower heat, cover, and steam for 20 minutes.

Serve about 1/2 cup rice in the bowl, and ladle beans over the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of lime juice.

Thanks For Reading Vegetarian Black Bean Chili Mix in a Jar Easy Recipes p.f. chang's china bistro temple long beans

15#P.F. Chang's China Bistro Temple Long beans

This simple stir-fry of Chinese long beans in a vegetarian oyster sauce is true to the spirit of Chinese Buddhist cuisine, hence the name, "Temple Long beans."

Pressed five-spice tofu, vacuum-packed, and with the consistency of a firm cheese is sold in the refrigerator cases of many Asian groceries. If you cannot find it or the fragrant Chinese yellow chives, simply double the number of long beans. String beans can also be substituted for long beans.

Ingredients

• 4 cups (6 to 8 ounces) Chinese long beans, cut into 3-inch lengths
• 4 ounces five-spice pressed tofu, cut into thin slices
• 1/2 cup finely julienned carrot
• 1 cup Chinese yellow chives, cut into 3-inch lengths

Temple Sauce

• 1/4 cup vegetarian oyster sauce
• 1/2 teaspoon soy sauce
• 1/4 to 1/2 teaspoon granulated sugar
• 1/2 cup hot water
• 2 teaspoons canola oil
• 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water
• Several drops of Japanese sesame oil (optional)

Procedure

Separately blanch the long beans and carrots until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Temple Sauce ingredients. Taste and adjust the soy sauce and sugar to your liking. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the long beans, carrots, and tofu. Stir-fry until hot, about 2 minutes.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to bathe the veggies. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. Shower in the chives, stir to blend, then turn off the heat. Add the sesame oil and toss to mix. Serve with steamed rice. Serves 2 to 4 people.

Thanks For Reading p.f. chang's china bistro temple long beans Easy Recipes mucho gusto vegetarian tacos

16#Mucho Gusto Vegetarian Tacos

Source: Mucho Gusto, Del Mar, California

Soft mini tortilla prepared "Baja Style" with chopped onions, cilantro and salsa. Rich in vitamins and fiber, very tasty, very low in fat, and very healthy!

4 servings

Ingredients

• 1/2 cup rice
• 1/2 cup tomato juice
• 1/2 cup water
• 4 corn tortillas (or 8 mini tortillas)
• 1/3 cup onion, julienne cut
• 1/2 cup bell pepper, julienne cut
• 1/2 cup zucchini, julienne cut
• 1 cup black or pinto beans, cooked
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon oregano
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3/4 teaspoon red pepper
• 2 ounces (1/4 cup) salsa of your choice
• Cilantro (optional)

Procedure

Cook rice according to package instructions, except adjust liquid to be 1/2 cup water and 1/2 cup tomato juice. Saut

Thank's For Reading mucho gusto vegetarian tacos Easy Recipes Louisiana dirty rice

17#Louisiana Dirty Rice

Ingredients

• 1 pound giblets (wildfowl, chicken,
•     or turkey), chopped fine
• 2 cups raw white rice
• 1/2 pound loose pork sausage
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 1/2 cup chopped fresh parsley
• 1 cup scallion tops
• Salt and pepper, to taste

Procedure

Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.

In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to the cookout, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper, and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.

Vegetarian Dirty Rice

Follow directions for Louisiana Dirty Rice, using 1/2 cup peanuts in place of the giblets and pork sausage, and sautThank's For Reading Louisiana dirty rice Easy Recipes p.f. chang's china bistro Singapore street noodles

18#P.F. Chang's China Bistro Singapore Street Noodles

Ingredients

Singapore Sauce

• 2 tablespoons white vinegar
• 1/4 cup curry powder
• 1 pinch turmeric (optional)
• 1/4 cup lite soy
• 1 cup vegetarian oyster sauce
• 1/4 cup Sriracha chili sauce
• 1/4 cup ketchup
• 2 gallons water
• 1 pound rice stick noodles
• 4 tablespoons canola oil
• 8 ounces medium-size shrimp
• 8 ounces chicken, julienned
• 1 tablespoon garlic, chopped
• 1 cup cabbage, julienned
• 1/2 cup carrots, julienned
• 2 medium tomatoes, diced
• 1 bunch scallions, green parts cut 2 inches long
• 1/4 bunch cilantro, roughly chopped
• 1 teaspoon sesame oil
• 1/3 cup fried shallots
• 1 lime, quartered

Procedure

Combine vinegar, curry powder, and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce, and ketchup; mix well. Set aside.

Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons of canola oil; set aside.

In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots, and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro, and sesame oil; toss briefly.

Garnish with fried vegetarian Italian spaghetti

19#Vegetarian Italian Spaghetti

Ingredients

• 8 ounces fresh mushrooms, sliced
• 1 large red pepper, diced
• 1 large green pepper, diced
• 10 green onions, chopped
• 1 large onion, diced
• 8 large garlic cloves, chopped
• 3 large shallots, chopped
• 2 teaspoons dried basil, crushed
• 1 teaspoon dried oregano, crushed
• Dash red pepper
• 1/4 cup olive oil
• 4 (15 ounces) cans diced tomatoes, undrained Salt and pepper, to taste
• 1 (16 ounces) package spaghetti, cooked according to directions

Procedure

Cook and stir mushrooms, peppers, onions, garlic, shallots, basil, oregano and red pepper in hot oil in a large skillet until lightly brown.

Add tomatoes with juice and bring to a boil. Reduce heat to low and simmer 45 minutes. Season to taste with salt and pepper. Spoon sauce over hot spaghetti. Makes 4 servings.

Thanks For Reading p.f. chang's china bistro Singapore street noodles Easy Recipes vegetarian lasagna

20#Vegetarian Lasagna

Ingredients

• 1 (8 ounces) package lasagna noodles
• 2 (10 ounces) packages chopped spinach
• 2 cups sliced fresh mushrooms
• 1 cup grated carrot
• 1/2 cup chopped onion
• 1 tablespoon oil
• 2 (8 ounce) cans tomato sauce
• 1 (6 ounces) can tomato paste
• 1/2 cup chopped black olives
• 1 1/2 teaspoons oregano
• 2 cups cottage cheese, drained
• 1 pound Monterey jack cheese, shredded
• Parmesan cheese

Procedure

Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside. Cook spinach according to package directions and drain well. In a saucepan cook mushrooms, carrot, and onion in oil until tender. Stir in tomato sauce, tomato paste, olives, and oregano.

In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes. Let stand for 10 minutes before serving. Freezes well.

Thank's For Reading vegetarian lasagna Easy Recipes

60+ Dinner Recipes Healthy Vegetarian Part.1
60+ Dinner Recipes Healthy Vegetarian Part.2
60+ Dinner Recipes Healthy Vegetarian Part.3

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