Vegetarian Entrees

I could very easily be vegetarian! Most of my favourite recipes are meatless, or can be made without meat. Unfortunately, Scott is very much a meat and potatoes kind of guy, so we compromise. I get a few meatless dishes every week. I'm posting a BUNCH of recipes, so be prepared for a long post! I'd post them throughout the week, but we'll be out of town, so you get them all in one big post. Enjoy!!


Easy, Easy Stuffed Shells

4 cups (16 oz) shredded mozzerella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) pasta sauce

Combine cheeses and spinach, stuff into shells. Arrange in a greased baking dish. Pour sauce over shells. Cover and bake at 350 degrees for 30 minutes or until heated through.

** To easily drain jumbo shells, lift each one out of the water with tongs or a slotted spoon. Pour out any water and drain on lightly greased wax paper until you are ready to stuff them.


Black Bean Burgers

1 Tbsp canola oil, divided
¼ cup each minced onion, green pepper, carrots and celery
2/3 cup drained black beans, white kidney (cannelloni) beans or red kidney beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs

In a non-stick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot and celery. Cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated (about 1 minute). Set aside to cool slightly.

In a medium bowl, use a fork to mash beans. Stir in egg then add bread crumbs and vegetables. Mix thoroughly. Shape into 4 equal patties. Set patties on a plate, cover and refrigerate until chilled, at least 20 minutes.

In a skillet heat 1 tsp of remaining oil. Add 2 patties cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate and keep warm. Repeat with remaining oil and 2 patties.

Serve as you would beef burgers, with lettuce and tomatoes on a hamburger bun.

**Variations- for extra spice, add cilantro and jalepeno
** I use Bush's Seasoned Black Beans when I make these... Very, very yummy!



Bean Gazpacho

4 cups cooked dried pinto beans (or canned- rinsed and drained)
1 quart tomato juice
3-4 tbsp lime juice
2 tsp Worcestershire sauce
16 ounce thick and chunky salsa (mild or medium)
1 cup peeled, seeded, chopped cucumber
1 cup thin sliced celery
½ cup chopped onion
½ cup chopped green bell pepper
2 tsp minced roasted garlic
½ small avocado, peeled & chopped

Process 2 cups of beans, tomato juice, lime juice and Worcestershire sauce in food processor or blender. Pour into large bowl Mix in remaining beans and remaining ingredients, except avocado. Refrigerate until chilled, 3-4 hours.

Carefully mix avocado into soup and pour into bowls.

**Yummy served with Herb Croutons & Avocado Sour Cream


Avocado Sour Cream

½ medium avocado, peeled, pitted & chopped
¼ cup sour cream
2 Tbsp milk
Salt and pepper to taste

Mix ingredients and season with salt and pepper


Herbed Croutons

3 cups firm or day old bread, cubed (French or Italian bread works best, cut into ½- ¾ inch cubes)
Butter flavoured or olive oil cooking spray
Desired herbs… basil, tarragon, oregano, savoury, rosemary, etc

Spray bread cubes with cooking spray. Arrange in a single layer on a cooking pan. Sprinkle with desired herbs. Bake at 375 degrees until browned, about 8-10 minutes, stirring occasionally.



Broccoli Cheese Soup

4 cups water
1 small pkg frozen broccoli
1 lb velvetta cheese, cubed
4 cubes chicken bouillon
2 cans cream of chicken soup

Boil water. Add broccoli & bouillon. Reduce heat, add cubed cheese and chicken soup. Simmer on low until cheese melts, stirring frequently.

**Serve with a sprinkle of grated cheese on top and fresh bread or rolls.



Creamy Broccoli Soup

2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
½ cup chopped onion
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth
2 cups milk
1 tsp onion salt
½ tsp garlic powder
½ tsp salt

Bring water to a boil in soup pot. Add broccoli, celery & carrots; boil for 2-3 minutes. Drain & set vegetables aside.

In the same pot, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add broth & milk, stirring constantly. Bring to a boil, boil & stir for 1 minute. Add vegetables & remaining ingredients. Reduce heat, cover & simmer 30-40 or until vegetables are tender.

**For extra flavour, add 1 Tbsp minced fresh parsley before simmering.
**Yummy variation: add a couple of cubed potatoes to the boiled vegetables.



Spaghetti Squash

1 spaghetti squash, halved
lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil

* Preheat oven to 350 F. Lightly grease a baking sheet.
* Place spaghetti squash cut side down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove from oven, and set aside to cool.
* Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, sauté for 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm
* Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sautéed vegetables, feta cheese, olives and basil.
Serve warm.



Stuffed Picnic Loaf

1 round loaf of bread, about 9 inches around and 4 inches high
2 Tbsp extra virgin olive oil
3 Tbsp pesto
2 large red onions
2 large red bell peppers
2 large zucchini
8 oz soft goat cheese, diced
12 large basil leaves
Salt
Freshly ground black pepper

Cut a large circle out of the top of the loaf of bread. Set the circle aside as it will later be used as the lid of the sandwich. Carefully scoop out most of the bread, leaving behind a crusty shell.
In a small bowl, combine 1 Tbsp of the olive oil and the pesto. Spread half of this mixture around the inside of the bread shell and on the inside of the lid. Set aside.

Cut the onion into thin wedges and brush with a bit of the remaining olive oil. Grill either outdoors or on a stovetop grill pan (the George Foreman works well too!) for 10 minutes on either side, or until very tender. Set aside to cool.

Cook the peppers the same way for about 15 minutes, or until blackened all over. Place the peppers in a paper bag and let cool. Once cool, peel away the skin then cut into quarters and discard the seeds. Set aside.

Cut the zucchini lengthwise into 1 inch slices. Brush the slices with the oil and grill as above for 2-3 minutes on each side until lightly charred and softened. Set aside to cool.
Allow all the vegetables to cool thoroughly, then arrange the vegetables in layers inside the loaf, then put the goat cheese and pesto in the middle, before arranging the rest of the vegetables on top. Sprinkle with any remaining oil, top with the basil leaves, salt and pepper to season then replace the lid.

Wrap the entire loaf in plastic wrap and set on a plate. Top with a cutting board or another plate.

Place a heavy can or jar on top of the cutting board and refrigerate overnight.

Cut sandwich into wedges to serve, and enjoy!



Taco Soup

Olive oil or canola oil
1 or 2 cans chopped green chilis
1 small onion, chopped
1 tsp pepper
1 tsp salt
1 pkg taco seasoning
1 can (15 oz) pinto beans, rinsed and drained
1 can (16 oz) small white beans or kidney beans, rinsed & drained
1 can (28 oz) peeled, cut tomatoes
1 can (14 ½ oz) hominy or corn, drained
2 Tbsp Salsa
2-3 cups water

In a large kettle, sauté onion & chilis in oil for about 3 minutes. Add all other ingredients and bring to a boil. Reduce heat & simmer for 30 minutes.

Serve with tortilla chips, grated cheddar cheese & sour cream.



Twice Cooked Spaghetti

6 oz spaghetti
3 Tbsp soy sauce
1 tsp corn starch
1/3 cup water
½ tsp curry powder
3 Tbsp cooking oil
1 clove minced garlic
1 medium onion, sliced
½ cup chopped broccoli
1 cup sliced mushrooms
½ cup shredded carrots
1 Tbsp cooking oil
3 cups shredded cabbage

Cook noodles, rinse in cold water & drain well. Stir soy sauce into corn starch. Stir in water and curry powder. Set aside.

Heat wok over high heat. Add 1 Tbsp oil. Add ½ the noodles and stir fry 7-9 minutes or until light brown. Remove to a plate. Repeat, adding another Tbsp oil and remaining noodles. Remove to plate.

Add another Tbsp oil to the wok. Stir fry garlic for 30 seconds. Add onion and stir fry for 2 minutes. Add broccoli, stir frying for 2 minutes then add mushrooms and carrots for 2 minutes. Stir in soy sauce mixture, cook & stir until thick and bubbly, then for 2 minutes more. Stir in noodles, heat through, remove from wok and keep warm.

Add 1 Tbsp oil to wok. Stir fry cabbage for 3 minutes or until crisp tender. Serve noodles on a bed of stir fried cabbage.

**Can be used as a main dish, or a yummy side for grilled chicken.
**Yummy variation- add grilled chicken strips to mixture when combining vegetables and noodles.



Tomato Basil Toss

¼ cup chopped onion (app. 1 medium onion)
1 clove garlic, minced
¼ cup olive oil
2 cans Italian style stewed tomatoes
1 tsp salt
1/8 tsp pepper
2-3 Tbsp fresh basil or 2-3 tsp dried basil
Cooked pasta

Saute onion, garlic and olive oil for 1 minute. Add tomatoes, salt, pepper and basil. Simmer together.

Toss with cooked pasta of choice.