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Vegetarian Recipes
You don't have to be a vegetarian to enjoy these vegetarian recipes and vegetable recipes that are easy to make and healthy to eat. 1 8-ounce package spaghetti Cook spaghetti according to package instructions. Drain pasta and place in a large serving bowl. Add a little salt, oregano and olive oil and stir, then set aside. Mince garlic. Wash leeks carefully and slice (including green part). Peel and dice potatoes. Boil potatoes and drain. Heat about 1 tablespoon of olive oil in a skillet, add garlic and stir. Add leeks to skillet and stir-fry for about 2 minutes until leeks are tender and browned. Add salt and pepper. Remove leeks to serving bowl and stir into spaghetti. Reheat skillet and fry potatoes in small batches so they are a lovely golden brown. Add salt then remove and place on top of spaghetti in serving bowl. Scramble eggs, add salt and pepper and cook in skillet. Place scrambled eggs on top of potatoes. Next grate Parmesan cheese and sprinkle over the top. Serve immediately so potatoes are still hot. My kids love it! Serves 4. Crinkle-Cut Potato Fingers 4 medium baking potatoes
Preheat oven to 400F degrees. Scrub potatoes clean and pat dry with paper towels, but do not peel. On cutting board, cut each potato in half lengthwise using crinkle cutter. Place potatoes in mixing bowl, add mayonnaise. Cover bowl and shake until potatoes are evenly coated. Uncover and sprinkle dry salad dressing mix over potatoes and cover and shake until well coated. Using a large non-stick baking pan or pyrex dish, arrange potatoes in a single layer on pan with the skin side of the potato touching the pan. Bake 35 to 40 minutes or until potatoes are golden brown. Remove carefully with oven mittsand enjoy! This recipe was submitted by Nikki, age 16.
2 sweet potatoes Peel and dice the sweet potatoes and butternut squash. Add the dates, sweet potatoes, butternut squash and garlic clove to a large pan. Add just enough water to the pan to completely cover the vegetables. Bring to a boil and then simmer for 20 minutes. Dice the onion and red bell pepper. Drain and mash the sweet potatoes, butternut squash, and dates until an even consistency is achieved (no need to drain water). Add the red pepper, onion, rolled oats and seasoning to the pan. Simmer for a few more minutes, stirring occasionally.
Leave to stand for a few minutes before serving. Can be enjoyed hot or cold. 1 8 oz can brown lentils, drained In a large bowl, mix together lentils, garbanzo beans, and vegetables, making sure to drain cans and squeeze out excess water from vegetables. Next add eggs, flour, and salt and pepper. Stir together (add extra flour if needed). Heat frypan to medium heat, then add oil. Spoon mixture onto pan to make pancakes about 2 to 3 inches in diameter. Turn when brown. These can be a little messy, so try to turn only once. Drain on paper towels. They make a delicious and healthy veggie meal. Serve with brown rice.
Garlic-Lemon Cauliflower 1 head of cauliflower Heat olive oil in a saute pan, add 1 head cauliflower (cut into bite size pieces). Season with garlic salt and saute until browned and crisp-tender. Turn off heat and squeeze juice of half a lemon over cauliflower. Serve immediately. * This recipe was submitted by Aimee.
Corn Pudding 1 can cream style corn Combine all ingredients. Spray non-stick spray into crockpot. Add ingredients and cook on low for 6-8 hours or on high for 4 hours. If on high a light crust forms around edges. * This recipe submitted by Alisa. Eggplant and Chick Pea Delight 1 eggplant
Wash eggplant and chop into 1/2 inch pieces. Sprinkle with salt and let stand for 30 minutes. Dab off water with paper towel. Place eggplant pieces on a broiler pan, brush with oil, and broil for about 10 minutes or until slightly golden. In a large saucepan saute garlic and onion in oil for 5 minutes. Add tomato sauce, water, and spices and stir. Then add chick peas and eggplant. Cover and simmer for 20 minutes. |