Bruschetta al Pomodoro - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ada

"A great summer appetizer featuring fresh tomato salsa on toasted Italian bread."

Ingredients

• 8 seeded, chopped roma (plum) tomatoes
• 5 leaves chopped fresh basil
• 2 cloves minced garlic
• 1 pinch dried oregano
• 1 dash crushed red pepper

• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon olive oil
• 1 (1 pound) loaf French or Italian-style bread

Directions

1. Preheat the broiler.
2. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
3. Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

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17.36

Fudge Cayenne - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rebecca

"This yummy-with-a-kick fudge is for vegans and people who cannot tolerate dairy. Coconut milk can be substituted for almond milk."

Ingredients

• 1/2 cup almond milk
• 2 tablespoons margarine
• 4 cups confectioners' sugar
• 1 cup dark chocolate chips

• 1/2 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon

Directions

1. Stir milk and margarine together in a saucepan; bring to a simmer over medium-low heat, about 5 minutes.
2. Combine confectioners' sugar, chocolate chips, cocoa powder, vanilla extract, cayenne pepper, and ground cinnamon together in a bowl. Pour hot milk mixture over sugar mixture and stir until smooth; spread into a glass baking dish.
3. Refrigerate fudge until firm, at least 30 minutes.

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16.35

Moutabel - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KCOGDEN

"Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread."

Ingredients

• 4 medium eggplants
• 4 cloves garlic
• 1/4 cup fresh basil
• 2 fresh green chile peppers
• 1/4 cup tahini

• 4 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 sprig fresh mint
• 1 teaspoon olive oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
2. Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
3. In a food processor, grind together garlic, basil and green chile peppers.
4. Scoop eggplant from skins and mix with garlic mixture in the food processor.
5. Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.

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15.34

Edie's Patatosalata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Irene

"Red potato salad with a light oil, vinegar, and herb dressing. No mayonnaise. My kids love it! If you like, you can leave the skins on the potatoes for a more colorful dish."

Ingredients

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano

• 1 red onion, thinly sliced
• 5 large red potatoes
• 2 tablespoons chopped fresh parsley

Directions

1. In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
2. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
3. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

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14.33

Tuscan Cream Cheese Spread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:HOFFIUS

"A delicious appetizer that can be served at a fancy cocktail party or at poker night. Serve with crackers or toasted French bread slices."

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons chopped garlic
• 1 teaspoon salt
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/3 cup chopped black olives

• 8 green onions, chopped
• 3 ounces sun-dried tomatoes, softened and chopped
• 1/4 cup chopped parsley
• 1 tablespoon chopped fresh chives

Directions

1. In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
2. Add green onions, tomatoes, parsley and chives; gently mix together.
3. Refrigerate for several hours or overnight to blend flavors; serve.

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13.32

Nana's Christmas Stollen - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother."

Ingredients

• 1 1/2 cups milk
• 1/2 cup white sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 2 eggs
• 2 egg yolks

• 5 2/3 cups all-purpose flour
• 1 ounce active dry yeast
• 1/2 teaspoon ground cardamom
• 1/2 cup raisins
• 1/2 cup candied citrus peel
• 1/2 cup candied cherries

Directions

1. Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.
2. Add to 3 cups flour and yeast in food processor. Process and let rise until double.
3. Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.
4. When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes.
6. Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

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12.31

Easy Roasted Red Pepper Hummus - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores."

Ingredients

• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 1/3 cup tahini

• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

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11.30

Cheesy Zucchini Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Here's a great chilled summertime dip full of fresh zucchini and cheese! Serve with crackers or fresh vegetable dippers."

Ingredients

• 3 cups shredded zucchini
• 2 cups shredded Cheddar cheese
• 1/3 cup shredded mozzarella cheese
• 1 1/2 cups mayonnaise

• 1/4 cup sour cream
• 1 cup chopped pecans
• 1/4 cup finely sliced red bell pepper
• salt and pepper to taste

Directions

1. In a medium bowl, mix together zucchini, Cheddar cheese, mozzarella cheese, mayonnaise, sour cream, pecans, red bell pepper, salt and pepper. Chill in the refrigerator at least 1 hour before serving.

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21.28

Ziti with Tomato-Pesto Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Risa G

"For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks."

Ingredients

• 12 ounces ziti pasta
• 2 tablespoons pesto
• 1 (26 ounce) jar tomato basil pasta sauce

• salt to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
2. Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
3. Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

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10.29

End of Summer Vegetable Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:THEPITCLUB

"This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!"

Ingredients

• 1/4 cup olive oil
• 3 small zucchini, cut in half lengthwise then into 1/4-inch slices
• 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
• 2 green bell peppers, cut into bite-size strips
• 2 red bell peppers, cut into bite-size strips
• 3 banana (or hot) peppers, seeded and chopped
• 2 sweet onions, sliced
• 5 eggs
• 1 cup heavy cream

• 2 tablespoons all-purpose flour
• 8 ounces processed cheese food (eg. Velveeta), cubed
• 2 cups seasoned bread crumbs
• 1 cup grated Parmesan cheese
• garlic powder to taste (optional)
• onion powder to taste (optional)
• seasoned salt to taste (optional)
• black pepper to taste (optional)

Directions

1. Pre-heat oven to 350 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
3. When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
4. Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

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20.27