Vegetarian Recipes

Zucchini and Eggplant Bake

• 3 medium zucchini, thinly sliced (4 cups)
• 2 large red sweet peppers, coarsely chopped (2 cups)
• 2 medium onions, coarsely chopped (1 cup)
• 1 medium eggplant peeled and coarsely chopped (5 cups)
• 2 cloves garlic, minced
• 3 Tbsp. olive oil
• 4 eggs
• 1/2 cup light mayonnaise
• 4 oz. Pecorino-Romano cheese, grated (1 cup)
• 8 oz. shredded mozzarella cheese (2 cups)
• 12 rich round crackers, crushed (about 2/3 cup)

Directions

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Cinnamon Raisin Quinoa Porridge

Ingredients - serves 2
1 cup coconut milk
1/2 cup dry quinoa, rinsed
1/2 tsp. cinnamon
1 tsp. honey
1/2 tbsp. margarine
dash of sea salt
2 tbsp. raisins

Bring the milk to a boil. Add all the other ingredients, lower heat, cover and simmer 15 minutes.

I drizzled honey on top when serving. The cinnamon imparted a nice honey brown color to the quinoa.

This is delicious warm winter breakfast that provides as much protein as an egg and a dose of fiber as well.

Shelly's Favorite Mac N Cheese

Ingredients - serves 6
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.

Hearty Vegetable Lasagna

Ingredients - serves 12
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) goat cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together the goat cheese, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese.
5. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Spinach and Feta Pasta

Ingredients - serves 6
1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Avocado Tacos

Ingredients - serves 6
3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Vegan Chocolate Chip Mint Ice Cream

Ingredients - serves 6
2 frozen bananas, peeled
10 to 15 fresh mint leaves
2 teaspoons cacao nibs

Directions

Peel and freeze the bananas for at least 8 hours. Next remove the bananas from the freezer and let them thaw for a few minutes. You want them soft enough to easily cut the bananas in half the long way and then slice them. However, don’t let them thaw too much!

Next, finely chop the mint leaves. In your high powered blender or food processor, blend the banana and mint leaves until smooth. If you have trouble blending the ice cream into a smooth texture, mix it with a spoon and let it thaw for a few minutes before you resume blending.

Scrape the ice cream mixture into a bowl and sprinkle cacao nibs or powder over the top. Grab a spoon and ENJOY!

Page Three

BACK TO HEALTH TIPS

BACK TO HOME PAGE