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From the No-Tofu Vegetarian Cookbook

 

Zucchini pancakes with herbed tomatoes

1 pound shredded zucchini

1/2 cup shreded fontina or cheddar (mild)

1/2 cup whole wheat flour

1 T minced fresh parsley

2 eggs beaten

1/4 t salt

approx 4 t olive oil

1/2 cup thinly sliced green onions

2 cups peeled, seeded and diced tomatoes

1 T thinly sliced basil leaves or 1 1/2t dried basil

 

Combine the zucchini, cheese, flour and parsley in a large bowl. pour in eggs and salt and stir until well combined.

Heat 2 t oil in a griddle or large skillet over medium heat. spoon batter into small pancakes. When bottoms are set and browned, turn to brown other side. cook until browned and cooked through, about 10 minutes total.

Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add the green onions and cook, stirring, just until translucent, about 1 minute. add tomatoes and just heat through, stirring occasionally. remove from heat ansd stir in basil.

serve zucchini pancakes ona warmed serving platter with tomatoes over top or on the side

 

Cheese torellini with walnuts and tomatoes

1 pound cheese tortellini (try tortellini from spinach pasta too)

1 T olive oil

3 garlic cloves, minced

2T chopped walnuts

4 cups peeled, seeded and diced tomatoes or canned plum tomatoes

1/4 c thinly sliced fresh basil leaves

2 T minced fresh parsley

1/4 c freshly grated parmesan cheese

1/4 t salt

dash of cayenne

1/8 t pepper

basil or parsley for garnish

 

cook tortellini in a large saucepan of boiling water according to package and drain.

meanwhile, heat the oil in a nonstick dutch oven over medium heat. add the garlic and walnuts and cook, stirring frequently, until the garlic just begins to turn golden (if it browns it will become bitter). add tomatoes, basil and parsley and bring to a boil. reduce heat cover and simmer 5 minutes

add drained tortellini to the tomato mixture with the cheese, salt cayenne and black pepper. heat through and serve garnished with basil or parsley sprigs

 

Cheese -crusted onion dumplings

4 med onions

1 c whole wheat flour

2 t baking powder

1/2 t salt

1/2 t groun yellow mustard

1/4 t ground fennel seeds

3 T butter

1/2 c sharp shreded cheddar

2/3 c low fat milk

4 t fresh herbs or sprigs of parsley tarragon marjoram or cilantro

1/4 c tomato or 8-veggie juice

2 T water

2T olive oil

1T soy sauce

1/2 garlic clove, minced

1/2 t cornstarch

 

Preheat oven to 350. oil bottom of a 9X9 baking pan lightly.

bring large saucepan of water to a boil. trim and peal onions. add onions to pan and cook,uncovered, about 35 to 50 munutes or until the onions are tender but still retain their shape

combine the flour baking powder salt mustard and fennel in a large bowl. cut in margarine and cheese with a pastry blender or in a food processor until the mixture resembles coarse crumbs. stir in milk, just until dough hold together.

divide dough into 4 pieces. roll out each piece on a lightley floured surface to about a 1/2 in thick square that is large enough to hold an onion

drain onions well. place each onion on a square of dough. sprinkle with minced herbs or top with 1 or 2 herb sprigs. fold dough up and pinch corners together over the tops of thonions. place in prepared baking pan. bake 35-40 minuts or until crust is browned and cooked throughout.

 

while dumplins are baking, prepare sauce. combine juice, water, oil, soy sauce, and cornstarch in a small pan and stir until cornstarch is dissolved. cook stirring over med heat until mixture comes to a boil. cook stirring 1 minute more or util mixture is slightly thickened and the garlic has mellowed. spoon hot sauce over dumplings just before serving

 

Baked macaroni noodle casserole

 

2 cups macaroni

1 1/2 c shreded sharp cheddar

1 c fresh whole grain bread crumbs

1 egg beaten

1 c tomato sauce

1 c low fat milk

1/4 c finely diced celery

1/4 c finely diced green gbell pepper

1/4 c grated onion

dash of nutmeg

dash of paprika and parmesan cheese for garnish

 

preheat oven to 350. lightly oil a deep casserole dish.

bring a large pan of water to boil, and cook macaroni until frim tender about 5 min. drain and rinse under cold running water

layer 1/3 of macaroni, and 1/3 of cheese and 1/3 of bread crumbs in prepared dish. repeat with remaining mac, cheese, and crumbs, making 2 more layers

combine the egg, tom sauce, milk, celery, bell pepper, onion, nutmeg and paprika. pour tomato mix over the macaroni using a sppon to help the liquid reach the bottom tof the baking dish if necessary. top with parmesan

bake for 45 minutes or until browned at the edges

 

 

Vegetable-topped potatoes with dijon cheddar sauce

 

4 large russet potatoes, scrubbed

1 lg onion, chopped

1 t canola oil

2 diced carrots

2 sliced celery stalks

1 cup chopped broccoli

2 T butter

2T whole wheat flour

1/2 t Dijon mustard

1 1/4 cups lowfat milk

1/2 cups shredded cheddar cheese

 

wrap each potato in waxed paper. Microwave potatoes on high 10 minutes or until tender

meanwhile, place the onion in a large microwave safe bowl. Add oil and toss until combined. Microwave, uncovered, on high 2 minutes. Stir in carrots. Microwave, uncovered on high 2 minutes more. Stir in celery. Microwave, uncovered, on high 2 minutes. Add broccoli and microwave, uncovered on high 2 to 3 minutes or until vegetables are firm-tender. Cover and set aside.

Melt margarine in a medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in mustard.

Add milk and bring to a simmer, stirring frequently. Cook , stirring until sauce thickens. Add cheese and remove from heat. Stir until cheese is melted.

To serve, split baked potatoes and press open. Stir cheese sauce into vegetables. spoon vegetable sauce over potatoes. (makes 4 servings)

..

from 1000 vegetarian recipes

 

noodles with sesame sauce

8 oz angel hair pasta

1/2 tahini (sesame past)

3 T rice wine (mirin) or dry sherry

1 1/2 T dark soy sauce

3 T water

1 1/2 T sugar

2 t sesame oil

1/2 t ground ginger

1/2 t chili oil (optional)

3 cloves garlic

1 c chopped snow peas or sugar snap peas

3/4 cup coarsely shredded cucumber

1/3 c sliced scallions (white and green parts)

cook noodles in salted water 2-3 min or until tender. drain and run under cold water until chilled. place in lg bowl

place tahini, wine, soy, water, sugar, sesame oil, ginger, and cili oil into blender. process until smooth. whill blender is running dorp in garlic, and blen until completely minced

add snow peas, cucumber and scallion to bowl with noodles. pour sesame sauce over the noodle salad and toss until completely combined

 

Mixed vegetable curry

(ground red peper optional when you add cury)

serve with rice

1 1/2 T ghee or vegetable oil

2 c chopped onions

3 cloves garlic minced

1T curry powder

1 t groun cinnamon

1 t ground ginger

1 t groun tumeric

1/2 t ground cumin

3/4 c water

3 c carrot chunks (1in pieces

3 c geen beans (2 in pieces

2 c cubed potatoes (1 in pieces

2 c tomato wedges

1 c peas (forzen

1/2 t salt or to taste

in 4 qt pan heat oil or ghee over med heat. add onions and garlic, cook, stirring until onions are transparent ab out 2 minutes. stir in curry powder, cin, ging, turm, and cumin until absorbed. add water; bring to boil.

 

add the carrots green beans, potatoes, tomato wedges and peas. bring to a boil; reduce heat and simmer uncovered, 30 minutes or unti lvegetables are soft. stir in salt

 

from 1001 low fat vegeatarian recipes

 

Bean and corn bread loaf

3 c canned vegetable stock or broth

1 c yellow cornmeal (salt and pepper to taste)

mesquite flavored vegetable cooking spray

1 c sliced celery

1 lg green or red bell pepper

1 jalapeno or chili finely chopped

4 cloves garlic minced

1 15oz can red kidney beans rinsed and drained

1 c fresh or frozen corn

2 med tomatoes chopeed

2 t dried oregano

1 t chili powder

1 t cumin

1/4 c chopped cilantro

1 c shredded cheddar

 

heat stock to boiling in lg pan; gradually stir in cornmeal. reduce heat and simmer, stirring constantly until cornmeal has thickened...about 5 min. season to taste with salt and pepper

spray lg skillet with cooking spray; heat over medium heat util hot. saute celery, peppers and garlic until tender about 5 min.

add beans corn tomatoes and dry herbs to skillet. cook covered over medium heat until tomatoes wilt about 5 minutes. cook uncovered until mixture is almost dry 5-8 minutes. remove from heat and cool several min; stir in cilantro and season to taste with salt and pepper.

spoon 1/2 th cornmeal into bottom of greased 9 inch springfrom pan. spoon vegetable mix evenly over cornmeal and sprinkle with cheese. spoon remaining cornmeal over top of vegetables.

bake uncovered at 350 until hot rhough 30-40 min. remove side of pan and cut into wedges