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

Gnocchi I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anna

"This simple potato, flour, and egg recipe is one my family has used for generations."

Ingredients

• 2 potatoes
• 2 cups all-purpose flour

• 1 egg

Directions

1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

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20.26

Cajun Pasta Fresca - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nicole

"This is my absolute favorite dish! If you like food with just a little kick and you are a pasta fan...this recipe is for you!"

Ingredients

• 1 pound vermicelli pasta
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 13 roma (plum) tomatoes, chopped
• 1 tablespoon salt

• 1 tablespoon chopped fresh parsley
• 1 tablespoon Cajun seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
3. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

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12.06

Tomato and Garlic Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ALMA-LOU

"There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta."

Ingredients

• 1 (8 ounce) package angel hair pasta
• 2 pounds tomatoes
• 4 cloves crushed garlic
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil

• 1 tablespoon tomato paste
• salt to taste
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
2. Cook the pasta in a large pot of boiling salted water until al dente.
3. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
4. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
5. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

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11.05

Spaghetti Squash with Pine Nuts, Sage, and Romano - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sarah Stephan

"This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers!"

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 1/4 cup toasted pine nuts
• 1/4 cup grated Pecorino Romano cheese

• 2 tablespoons chopped fresh sage
• 2 teaspoons butter, melted
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

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15.58

Vegetarian Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DWYATT

"This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."

Ingredients

• 1 1/2 cups brown rice
• 6 large green bell peppers
• 3 tablespoons soy sauce
• 3 tablespoons cooking sherry
• 1 teaspoon vegetarian Worcestershire sauce
• 1 1/2 cups extra firm tofu

• 1/2 cup sweetened dried cranberries
• 1/4 cup chopped pecans
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• 2 cups tomato sauce
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

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13.56

Pasta with Mock Creamy Tomato Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sheila Martin

"Pureed tofu is the secret of this delicious, creamy, tomato sauce. Rotelle works well with this recipe, but you can substitute any other pasta."

Ingredients

• 16 ounces colored rotini pasta
• 1 (16 ounce) jar roasted red bell peppers
• 9 ounces low-fat, firm silken tofu
• 1 1/2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 1/2 onion, chopped

• 10 spears asparagus, sliced diagonally
• 8 ounces fresh mushrooms, sliced
• 1 teaspoon minced garlic
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon hot chile paste (optional)
• ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
2. Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
3. Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
4. Toss pasta with sauce, and serve with Parmesan cheese.

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19.01

Zucchini Linguine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BROMFIELD

"A nice low fat and healthy recipe."

Ingredients

• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 zucchini, shredded

• 1/4 cup shredded Cheddar cheese
• 1/4 cup plain nonfat yogurt
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in a handful of grated zucchini; cook for 1 minute and then add the rest of the zucchini. Cook for 3 minutes.
3. Toss pasta with zucchini, cheese and yogurt. Season with salt and pepper. Mix well and serve.

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14.45

Egyptian Koshari - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Liz York

"Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture."

Ingredients

• 3/4 cup brown lentils
• 4 cups water
• 3/4 cup uncooked long grain rice
• 1 cup elbow macaroni
• 2 tablespoons vegetable oil

• 2 large onions, chopped
• 4 cloves garlic, minced
• 1 (15.5 ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, or to taste
• salt and pepper to taste

Directions

1. Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
2. Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
3. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
4. In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

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15.21

Green Lentil Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cheerios

"A tasty vegetarian burger that is different from the usual hamburger with chewy green lentils that would go well with other vegetables and whole grains."

Ingredients

• 1 cup green lentils, rinsed
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons canola oil
• 1 cup finely chopped celery

• 1 red onion, finely chopped
• 1 tablespoon fancy molasses
• 1 teaspoon ground ginger
• 1 teaspoon dry mustard
• 1 tablespoon canola oil, or as needed

Directions

1. Combine water, lentils, and salt in a saucepan; bring to a boil, reduce heat to medium, and cook until all the water has been absorbed and lentils are nicely cooked, about 20 minutes. Transfer to a large bowl.
2. Mash lentils with a potato masher; set aside.
3. Heat 2 tablespoons canola oil in a skillet over medium-high heat. Saute celery and red onion in hot oil until tender, 5 to 7 minutes. Drain and discard excess oil and transfer celery and onion to a bowl.
4. Stir molasses, ginger, and mustard together in a small bowl; stir into the celery mixture until the celery and onion are evenly coated. Stir celery mixture into the mashed lentils. Shape lentil mixture into 6 patties.
5. Heat 1 tablespoon canola oil in a skillet over medium heat; fry patties in hot oil hot and firm in the center, 5 to 7 minutes per side.

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14.20

Batata Nu Shak (Potato Curry) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSMITA

"I learnt this dish from a friend of mine who doesn't like vegetables, but loves potatoes. She learned this recipe from her Gujarati mother in law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice."

Ingredients

• 2 tablespoons peanut oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fennel seed
• 2 dried red chile peppers
• 1 pinch asafoetida powder
• 1 small onion, chopped
• 1 tablespoon grated fresh ginger root
• 1/2 teaspoon ground turmeric
• 1 tomato, chopped

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red pepper
• 4 cups peeled and cubed potatoes
• 2 cups water
• 1/2 teaspoon white sugar
• salt to taste
• 1 teaspoon chickpea flour (besan) (optional)
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
2. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

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19.01

Eggplant Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:alands18

"Easy and quick pasta dish!"

Ingredients

• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 eggplant, peeled and cut into 1/2-inch cubes

• 1 (28 ounce) can plum tomatoes with juice, chopped
• 1 (16 ounce) package rigatoni pasta

Directions

1. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
3. Pour sauce over pasta.

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12.55

Quick Stuffed Tomatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"Yummy and quick stuffed tomatoes."

Ingredients

• 4 large tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup couscous

• 1/4 cup shredded nonfat mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degree C).
2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
5. Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.

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13.20

Garbanzo Bean Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lillitu

"These tasty garbanzo bean burgers are quick, healthy, and cheap. Served with either a nice green salad, or a bun with salsa or mayo, they make a nice main meal or party snack. Plus my little one will eat them so that's always good! They're oven baked too, not fried in fat (even though you could!)."

Ingredients

• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 red bell pepper, finely chopped
• 1 carrot, grated
• 3 cloves garlic, minced
• 1 red chile pepper, seeded and minced

• 2 tablespoons chopped fresh cilantro
• 1 tablespoon tahini paste
• salt and black pepper to taste
• 1 teaspoon olive oil (optional)

Directions

1. Place garbanzo beans in the bowl of a food processor with bell pepper, carrot, garlic, red chile pepper, cilantro, tahini, salt, and pepper. Place the lid on the food processor, and pulse 5 times, then scrape the sides, and pulse the mixture until it is evenly mixed. If the mixture looks dry, add olive oil.
2. Refrigerate garbanzo bean burger mixture for 30 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with parchment paper or lightly grease with cooking spray.
4. Shape the chilled garbanzo bean burger mixture into patties.
5. Bake 20 minutes, then carefully flip burgers and bake 10 more minutes, or until evenly browned.

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13.57

Spicy Black Bean Cakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRISTINA5362

"These baked black bean cakes are easy to make and less fat than fried cakes."

Ingredients

• Lime Sour Cream:
• 1/2 cup reduced fat sour cream
• 2 teaspoons fresh lime juice
• 1 small fresh jalapeno pepper, minced
• salt to taste
• Bean Cakes:
• 2 tablespoons olive oil, divided
• 4 green onions, thinly sliced

• 6 cloves garlic, pressed
• 2 fresh jalapeno peppers, finely diced
• 1 tablespoon ground cumin
• 2 (14.5 ounce) cans black beans, drained and rinsed
• salt and black pepper to taste
• 2 cups grated raw sweet potato
• 1 egg, lightly beaten
• 1/2 cup plain dried bread crumbs

Directions

1. To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
3. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
4. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
5. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

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10.30

Spiced Moong Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Shauntea

"This is a recipe that my husband's coworker gave me. It was so delicious with chapati."

Ingredients

• 4 cups moong beans
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1 onion, diced
• 1 (2 inch) piece fresh ginger, peeled and grated
• 4 cloves garlic, minced - or more to taste
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric

• 1 teaspoon paprika
• salt to taste
• 2 tomatoes, chopped
• 1 jalapeno pepper, chopped
• water to cover
• 1 sprig fresh curry leaves
• 1 lime, juiced

Directions

1. Put moong beans in a large container and pour enough cold water over the beans to cover by several inches; soak 8 hours to overnight.
2. Drain and rinse beans; set aside.
3. Heat oil in a pressure cooker over medium-high heat until smoking. Cook cumin seeds in the hot oil until they sizzle, about 90 seconds. Add onion to the pot; cook and stir until they begin to turn translucent, 2 to 5 minutes. Add ginger, garlic, curry powder, turmeric, paprika, and salt into the onion; cook until fragrant, about 1 minute more.
4. Stir tomatoes and jalapeno pepper into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Add moong beans to the mixture. Pour enough water into the pot to cover the ingredients by at least 2 to 3 inches; add curry leaves and lime juice.
5. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady. Cook 15 to 20 minutes.
6. Remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid.

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14.58

Penne With Garlic Pesto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Laura Jull

"This pesto recipe is made with vegetable stock instead of olive oil."

Ingredients

• 2/3 cup vegetable stock
• 2 cloves garlic
• 1 cup packed fresh basil leaves
• 1/3 cup grated Parmesan cheese

• 2 tablespoons pine nuts
• 12 ounces penne pasta
• 2 large tomatoes, seeded and chopped

Directions

1. In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
2. Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
3. Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

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17.49

Penne Primavera - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:calead910

"A great, flavorful pasta dish for the summertime when you don't want something heavy."

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 cups broccoli florets
• 1 medium carrot, julienned

• 2 cups vegetable broth
• 1 (8 ounce) package penne pasta
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
2. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
3. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

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17.37

Lentil Loaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas."

Ingredients

• 1 1/8 cups green lentils
• 2 1/4 cups water
• 6 slices white bread, torn into small pieces
• 2 eggs
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1/2 teaspoon dried basil

• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 tablespoon olive oil
• 1/2 packet dry vegetable soup mix
• 1/3 cup dried bread crumbs

Directions

1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

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13.56

Super Duper Oatmeal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Cassandra

"This oatmeal is sooo yummy and hearty! Soy milk may be used in place of the milk."

Ingredients

• 1 cup milk
• 1/2 cup water
• 3/4 cup oats
• 1/2 cup blueberries

• 1/2 cup applesauce
• 2 tablespoons wheat germ
• 2 teaspoons ground cinnamon
• 2 teaspoons sugar

Directions

1. Bring the milk and water to a boil in a pot. Mix in the oats, and reduce heat to medium. Stir in blueberries, applesauce, wheat germ, cinnamon, and sugar. Cook 8 to 10 minutes, or until oats are tender.

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19.13